Go Back
–+ servings

The Best Soft Gluten Free Sandwich Bread

Soft, fluffy, and sturdy enough for sandwiches, toast, grilled cheese, and French toast, this homemade gluten free sandwich bread is made with my High Protein Gluten Free Bread Flour Blend. It's completely wheat free, high in protein, and perfect for everyday baking.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Rise Time/Cooling Time 3 hours
Total Time 4 hours 5 minutes
Servings 12 Slices

Equipment

  • Stand Mixer
  • 9x5 Loaf Pan
  • Cooling Rack

Ingredients
  

Dry Ingredients

  • 3 cups High Protein Gluten Free Bread Flour Blend
  • 2 tablespoons psyllium husk powder
  • 1 teaspoon salt
  • 2¼ teaspoons instant yeast 1 packet
  • 1 tablespoon sugar or honey

Wet Ingredients

  • 1¼ cups warm water 100–110°F
  • ½ cup warm milk
  • 2 large eggs room temperature
  • 3 tablespoons olive oil or melted butter
  • 1 teaspoon apple cider vinegar

Instructions
 

  • In a medium bowl, whisk together the warm water, warm milk, and psyllium husk powder. Let stand for 2–3 minutes until a thick gel forms.
  • In the bowl of a stand mixer, combine the High Protein Gluten Free Bread Flour Blend, salt, yeast, and sugar.
  • Add the psyllium gel, eggs, olive oil, and apple cider vinegar.
  • Mix on low speed for 1 minute, then increase to medium speed and mix for 5–7 minutes until the dough resembles thick mashed potatoes or a sticky bread dough.
  • Grease a 9x5-inch loaf pan.
  • Transfer the dough into the prepared pan and smooth the top with wet fingers or a spatula.
  • Cover loosely with plastic wrap or a clean kitchen towel and allow the dough to rise in a warm place for 45–60 minutes, or until it rises approximately 1 inch above the rim of the pan.
  • Preheat the oven to 375°F.
  • Bake for 40–45 minutes. If the loaf browns too quickly, loosely tent with foil during the last 15 minutes.
  • The bread is done when the internal temperature reaches approximately 205°F.
  • Remove the loaf from the pan immediately and transfer to a wire rack.
  • Cool completely before slicing.

Notes

Notes

  • For best results, weigh your flour whenever possible.
  • Do not skip the psyllium husk. It provides elasticity and helps replace the structure normally created by gluten.
  • Allow the bread to cool completely before slicing to prevent a gummy interior.
  • This recipe was developed using my High Protein Gluten Free Bread Flour Blend.
  • Store leftovers in an airtight container or freeze sliced for easy use.

Nutrition

Yield: 1 loaf
Servings: 12 slices
Serving Size: 1 slice
Approximate nutrition per serving:
  • Calories: 190
  • Carbohydrates: 29g
  • Protein: 8g
  • Fat: 4g
  • Saturated Fat: 1g
  • Cholesterol: 35mg
  • Sodium: 240mg
  • Fiber: 2g
  • Sugar: 3g
Keyword gluten free sandwich bread
Tried this recipe?Let us know how it was!