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This gluten free sandwich bread is truly a game-changer for anyone seeking soft, fluffy, and flavorful bread without gluten.
Its pillowy crumb and crisp crust make it versatile enough for everyday sandwiches or toasting.
The recipe incorporates fiber-rich whole psyllium husk, which not only improves texture but also supports digestive health.
Made with a blend of gluten-free flours such as millet and sorghum, it offers plant-based nutrients and complex carbs, making it a nourishing choice.
With moderate protein from eggs and healthy fats from sunflower oil, this bread strikes a satisfying balance without excess saturated fats.
The straightforward process, aided by a stand mixer, ensures quick and easy preparation, perfect for meal prep or busy weeknights.
Whether you’re gluten-sensitive or simply love soft homemade bread, this recipe delivers comfort and nutrition every time.
Must-Have Tools for Perfect Results
Stand Mixer with Dough Hook
This essential tool effortlessly combines and kneads the very soft, sticky dough, ensuring even texture and saving you valuable time and effort in the kitchen. Beyond this recipe, it’s a versatile appliance ideal for baking breads, mixing batters, and whipping cream.
9×5-Inch Loaf Pan
Perfectly sized for shaping and baking this sandwich bread, the loaf pan helps the dough maintain its shape for an even rise and beautiful crust. It’s a kitchen staple that works for a variety of bread and cake recipes.
Bread Lame or Sharp Knife
Scoring the dough with a bread lame or sharp knife ensures the bread expands evenly during proofing and baking, creating an attractive finish. It’s a handy tool for bakers aiming for professional-quality loaves.
Wire Cooling Rack
Essential for cooling the bread immediately after baking, this rack prevents sogginess by allowing air circulation all around the loaf. Its uses extend to cooling cookies, cakes, and roasted veggies.
Baking Steel or Baking Stone
Placing the loaf pan on a preheated baking steel or stone provides consistent bottom heat, ensuring a crisp crust and thorough bake. This durable tool is perfect for pizzas, breads, and artisan baking at home.
Gluten-Free Sandwich Bread
Equipment
- 1 Stand mixer with dough hook attachment
- 1 9×5-inch loaf pan
- 1 bread lame or sharp knife
- 1 Wire cooling rack
- 1 baking steel, baking stone, or heavy-duty baking sheet
Ingredients
Gluten-Free Dough:
- 20 g 4 tablespoons whole psyllium husk (or 17 g if using powdered psyllium husk)
- 280 g 1 cup + 2½ tablespoons lukewarm water
- 230 g 2 cups tapioca starch (or substitute with equal weight cornstarch, potato starch, or arrowroot)
- 135 g 1 cup millet flour (or finely ground brown rice flour)
- 60 g ⅓ cup + 2 tablespoons sorghum flour (alternatively light buckwheat, white teff, or oat flour if tolerated)
- 50 g ¼ cup granulated sugar (caster or superfine sugar also works)
- 8 g 2½ teaspoons instant yeast (or 10 g active dry yeast)
- 8 g 2 teaspoons baking powder
- 7 g 2¾ teaspoons xanthan gum
- 12 g 2 teaspoons salt
Wet Ingredients:
- 120 g ½ cup lukewarm whole milk
- 2 large eggs room temperature
- 25 g 2 tablespoons neutral oil (sunflower or vegetable oil recommended)
For Brushing:
- 1 egg white lightly beaten
Instructions
- Prepare the Psyllium Gel: In a medium bowl, combine the psyllium husk with the lukewarm water. Stir thoroughly for about 30 to 45 seconds until it thickens into a gel-like consistency. This gel will help provide structure and moisture retention to your gluten-free bread.
- Mix Dry Ingredients: In a large mixing bowl or the bowl of a stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum, and salt until well combined. If you’re using active dry yeast, dissolve it first in the lukewarm milk with a tablespoon of sugar and allow it to froth for 5-10 minutes before adding it to the dry ingredients.
- Combine Wet Ingredients with Psyllium Gel: Add the milk, eggs, and oil into the psyllium gel mixture. Stir or whisk well until fully combined and smooth.
- Form the Dough: Make a well in the center of the dry ingredients and pour in the wet psyllium mixture. Using the dough hook on your stand mixer, knead on medium speed for about 4 to 5 minutes until the dough is smooth and uniformly combined. If mixing by hand, knead for 6 to 8 minutes, scraping the sides occasionally to incorporate any remaining flour. The dough will be soft and sticky—this is expected.
- Chill Dough if Needed: If handling the dough feels too sticky, cover and chill it in the refrigerator for up to 1 hour. This will make it easier to work with during shaping.
- Shape the Dough: Generously flour your work surface and hands with millet or similar flour. Turn the dough out and dust the top with more flour. Gently knead just enough to form a smooth ball. Then, use the palms of your hands to flatten and elongate the dough into an oval log shape that fits snugly into your 9×5-inch loaf pan.
- Transfer and Score: Place the shaped dough into the ungreased loaf pan. Using a sharp bread lame or knife, score the top with three diagonal slashes. This helps the bread expand evenly as it rises and bakes.
- Proof the Dough: Cover the loaf pan lightly with plastic wrap to keep the dough moist. Allow it to rise in a warm, draft-free area until doubled in size, about 1 hour 15 minutes to 1 hour 30 minutes. For colder kitchens, place a cup of boiling water in the oven (turned off) to create a warm proofing environment.
- Preheat Oven and Prepare to Bake: About 45 minutes into proofing, preheat your oven to 400°F (200°C). Place a baking steel, stone, or heavy baking sheet on the lowest rack to heat thoroughly.
- Brush and Bake: Once the dough has doubled, gently brush the loaf’s surface with the beaten egg white to promote a golden crust. Place the loaf pan directly on the preheated steel or stone and bake for 60 to 70 minutes, until the crust is a deep golden brown and the bread weighs approximately 960 to 970 grams, indicating sufficient moisture loss.
- Optional Extra Crisp Crust: If the crust isn’t as crisp as desired on the bottom or sides, remove the bread from the pan and bake directly on a baking sheet for an additional 5 to 10 minutes.
- Cool Completely: Transfer the bread to a wire rack immediately after baking to cool fully. Wait until lukewarm or room temperature before slicing for best texture.
Notes
- Flour Substitutions: The flours listed offer a balanced texture and flavor, but you can swap millet with brown rice flour and sorghum with buckwheat or teff if preferred. Oat flour is an option only if you are not sensitive to oats.
- Yeast Tips: Instant yeast is convenient and can be added directly with dry ingredients. If using active dry yeast, activate it first with warm milk and sugar to ensure a good rise.
- Handling Sticky Dough: Gluten-free doughs tend to be sticky; avoid adding extra flour as it can dry out the bread. Use plenty of flour on your hands and surface instead. Chilling the dough can help with easier shaping.
- Proofing Environment: Maintaining warmth and humidity during proofing is key for good rise. Using the oven with a cup of hot water works well in cool kitchens.
- Storage: Store in an airtight container at room temperature for 3-4 days. This bread stays soft and toasts beautifully.
Chef’s Secrets for Fluffy Bread
Achieving the perfect gluten-free sandwich bread starts with understanding the unique role each ingredient plays.
The psyllium husk gel is crucial; it mimics gluten’s elasticity and moisture retention, giving the bread its soft, tender crumb and excellent rise.
Using a stand mixer with a dough hook simplifies kneading sticky dough and ensures an even texture without tiring your arms.
When shaping, generously flour your hands and surface to manage the dough’s stickiness without adding extra flour, which can dry the bread out.
Scoring the dough before proofing is a small but vital step that directs the expansion during baking, preventing unwanted cracks.
Finally, patience during proofing is essential—allow the dough to fully double in size to develop the light, airy structure you’re aiming for.
Creative Serving Suggestions for Sandwich Bread
This gluten-free bread shines in versatility, making it a wonderful base for countless meals.
For a classic approach, layer it with your favorite deli meats, fresh greens, and creamy spreads for an unbeatable sandwich.
It also toasts beautifully, perfect for breakfast topped with avocado, eggs, or nut butter and jam.
Turn slices into grilled cheese sandwiches for a comforting snack or cut into cubes for gluten-free croutons in salads and soups.
Because it’s tender yet sturdy, it works well as a side to hearty stews or chili.
For a creative twist, try French toast or bread pudding, where its soft texture soaks up custard beautifully without falling apart.
Storage Tips to Keep Bread Fresh
Proper storage is key to preserving the softness and flavor of your gluten-free bread.
Store the loaf in a sealed container or bread box at room temperature, away from direct sunlight and humidity, for up to four days.
Avoid refrigerating, as this can dry out the bread quickly.
If you want to keep it longer, slice the bread and freeze it in an airtight freezer bag; thaw slices at room temperature or toast directly from frozen for convenience.
When reheating, a quick toast or warming on the stovetop with a little butter will refresh the bread’s texture and enhance its flavor, making it taste just-baked.
Common Questions About This Bread
Q1: Can I substitute different flours in this recipe?
Yes, the recipe is flexible. Millet flour can be swapped with brown rice flour, and sorghum flour can be replaced with buckwheat or teff flour. Oat flour is an option if you aren’t sensitive to oats, but be mindful it may slightly change the texture.
Q2: Why is psyllium husk important here?
Psyllium husk acts like gluten by providing elasticity and moisture retention, essential for gluten-free bread’s structure. It helps prevent crumbliness and keeps the bread soft for days.
Q3: Can I make this bread vegan?
This recipe uses eggs and milk for richness and structure. Vegan substitutes such as flax eggs and plant-based milk can be tried, but results may vary, and texture may differ.
Q4: How do I know when the bread is fully baked?
Look for a deep golden crust and a crisp bottom. The bread should feel light for its size. Using a kitchen scale to check weight loss (around 960-970g) can also indicate proper moisture evaporation.
Q5: Is this bread suitable for meal prep?
Absolutely! Its soft texture holds up well when sliced and stored, making it perfect for preparing sandwiches ahead of time. It also freezes beautifully, so you can enjoy fresh bread any day.
This recipe is inspired by theloopywhisk and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
