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gluten-free sandwich
Isla Marie

Best Gluten-Free Sandwich Bread

The holy grail of gluten-free bread: tall, soft, bendable slices that don’t crumble, taste like real bread, and stay fresh for days. Perfect for sandwiches, toast, or just eating with butter. No weird gums, no sinking middle, no disappointment.
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Prep Time 15 minutes
Cook Time 45 minutes
Bake 55 minutes
Total Time 1 hour 55 minutes
Servings: 12 slices
Course: Bread, Breakfast, Gluten Free, Sandwich
Cuisine: American, Baking
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

Dry
  • 300 g 2½ cups good gluten-free 1:1 flour blend (King Arthur Measure-for-Measure or Bob’s Red Mill 1-to-1 Blue Bag)
  • 50 g ½ cup almond flour (adds softness)
  • 30 g ¼ cup tapioca starch or cornstarch
  • 2 tbsp psyllium husk powder the magic binder
  • 2 tbsp sugar
  • 1½ tsp xanthan gum only if your blend doesn’t already have it
  • 1½ tsp instant yeast
  • 1 tsp salt
Wet
  • 240 ml 1 cup warm milk (dairy or unsweetened almond/oat)
  • 120 ml ½ cup warm water
  • 2 large eggs room temp
  • 3 tbsp melted butter or neutral oil
  • 1 tsp apple cider vinegar helps rise & flavor

Equipment

  • Stand mixer with paddle (or hand mixer + strong arm)
  • 9×5-inch loaf pan (metal preferred)
  • Parchment paper
  • Instant-read thermometer (optional but helpful)

Method
 

  1. Whisk all dry ingredients in mixer bowl.
  2. Whisk wet ingredients together.
  3. Add wet to dry → beat on medium-high 3–4 minutes (dough will be thick & sticky like frosting).
  4. Scrape into parchment-lined 9×5 pan → smooth top with wet spatula → dome shape.
  5. Cover loosely → rise in warm place 45–60 min until crowned 1 inch above rim.
  6. Preheat oven to 350°F (175°C).
  7. Bake 55–60 min → internal temp 205–210°F → tent with foil after 35 min if browning too fast.
  8. Cool in pan 10 min → remove → cool completely on rack (3+ hrs) before slicing.

Notes

Psyllium husk powder (not whole husks) = soft, flexible texture
Weigh flour → cups vary wildly in GF baking
Don’t slice warm → it will gum up
Stays soft 3–4 days at room temp → freeze sliced for months
Dairy-free → use plant milk + oil instead of butter