Making gluten-free bread doesn’t have to be a chore, especially if you’re willing to work with a high-quality 1:1 gluten-free flour blend. I created this easy gluten-free bread recipe using a store-bought gluten-free flour blend, and the results are surprisingly good. Please note the original recipe was slightly updated in March 2023 to add more elasticity and rise to the dough and make it dairy-free. This recipe contains affiliate links. Please see my disclosures.
I’ve been working on creating different gluten-free bread recipes, as gluten-free bread recipes are in high demand in the gluten-free community.
As you probably know, baking gluten-free bread is hard.
Gluten is the “glue” that holds bread together. Instead of gluten, gluten-free baking requires a variety of flours and starches, as well as xanthan gum, to mimic the taste and texture of wheat flour.
Baking gluten-free bread from scratch – and one that actually tastes decent and holds together – isn’t for the faint of heart. It’s hard to do. And like you, I’ve tried many bread recipes that resulted in many misses.
On top of being difficult to do, gluten-free bread baking is expensive and time-consuming.
Most gluten-free bread recipes require three or more flours, all adding up cost-wise without guaranteeing success. (Did I mention that gluten-free flours are expensive?!?)
Instead of purchasing bags of brown rice flour, tapioca starch, oat flour, and xanthan gum, I created a gluten-free sandwich bread recipe using one of the many one-to-one gluten-free flour blends commercially available today.
What you’ll find below is an easy, no-fuss gluten-free sandwich bread recipe that uses Bob’s Red Mill 1:1 Gluten-Free Flour Blend and no other flours.
My gluten-free sandwich bread recipe checks all the boxes:
- It’s baked with a store-bought 1:1 gluten-free flour blend.
- It slices well without crumbling.
- It tastes like real bread – soft and doughy – yum!
- It’s made with pantry staples (except for adding psyllium husk, which may be a new ingredient to you – more on that later). I dislike shopping for tons of ingredients just to bake a simple bread.
- It looks beautiful with a brown crust and doughy middle.
Yes, my friends, the following sandwich bread recipe is everything I’ve ever wanted in a sandwich bread and more. And now you can make this easy gluten-free sandwich bread recipe at home with little fuss and expense, too!
Ingredients Needed Gluten-Free Sandwich Bread
You’ll need to gather a few basic ingredients to make this recipe. As noted above, I used only pantry staples, so you don’t have to run to the grocery store to buy a million different flours. Here’s what you’ll need:
Gluten-Free Flour: You’ll need three cups, or 444 grams, of Bob’s Red Mill 1:1 Gluten-Free Flour. Look for it in the blue bag.
Please note that I haven’t tested this recipe with any other 1-to-1 gluten-free flour, but if you do, please leave a comment to share what you used and how it turned out.
Psyllium Husk: Psyllium husk adds structure, elasticity, texture, and rise to this recipe, and that’s why I added it to my revised recipe.
I highly recommend investing in a bag of whole psyllium husk if you plan to bake bread from scratch. I use HealthPlus Psyllium Husk (found online and in natural grocery stores) because it’s labeled gluten-free.
You’ll also need light brown sugar, yeast, baking powder, kosher salt, water, honey, dairy-free butter, and eggs. All these ingredients work together to add structure to the gluten-free loaf.
How to Make Gluten-Free Sandwich Bread
To make the bread, combine the flour with brown sugar, yeast, psyllium husk, baking powder, and salt in a large bowl attached to a standing mixer.
Set the mixer to low and add the warm water, honey, softened butter, and apple cider vinegar. Then add the three eggs, one at a time, until they’re each well incorporated.
Once all the eggs are incorporated, set the mixer to medium-high speed and mix the dough for three minutes. Remember, gluten-free dough is sticky and wet, unlike traditional bread dough made with wheat flour.
Add the dough to a lightly greased loaf pan. I highly recommend using a loaf pan that measures 9 x 4 x 4 inches. This will ensure your bread gets a good rise and doesn’t balloon over the top of the pan.
Alternatively, you could use a standard 8.5 x 4.5″ loaf pan, although the bread won’t be as tall.
Cover the pan with lightly greased plastic wrap, and place it in a warm place to rise. If you have a proofing setting on your oven, use it as it will provide a warm place for the bread to rise.
The dough will need about one hour to rise in a proofing oven or two hours at room temperature. You want the dough to double in size.
If using a shorter bread pan, beware that the dough may bubble over the top if you don’t watch it carefully. This is why I recommend using a tall 9 x 4 x 4 loaf pan, as pictured below.
As you can see, the dough rose to the top of the tall loaf pan after just one hour of proofing in my oven (proofing setting).
Bake the bread in a 350º F preheated oven for 38-40 minutes until the top is slightly browned. Remove it from the oven and allow it to cool for a few minutes in the loaf pan before removing it and placing it on a wire rack to continue cooling.
Allow the bread to cool fully (1-2 hours) before slicing it with a serrated knife. I recommend slicing it as needed (vs. pre-slicing the entire loaf) to ensure the bread stays moist for as long as possible.
The bread tastes amazing as-is on day one, but after that, gluten-free bread loses some of its luster.
The good news is that the bread will return to life in your toaster or after a few seconds in the microwave. Gluten-free bread always tastes better warm.
As you can see from the prior picture, the bread rose better with the revised recipe, and it’s a tall and proud loaf. It slightly sunk in the middle, which often happens in gluten-free bread baking.
When I make it next, I may try reducing the oven temperature slightly and baking it for longer to see if it makes a difference. I may also add a little less water. Many factors can cause bread to sink in the middle.
Honestly, after baking several loaves, I’m happy with this final loaf. It tastes incredible and is a recipe I’m proud to share despite the slight imperfection.
Like I said before, gluten-free bread baking is tricky; let’s be proud that we were able to get this far!
Why I Love this Gluten-Free Sandwich Bread
There is a lot to love about this recipe:
The Bread is Soft But Well Structured: I love bread that holds together well but still has a soft center. The bread feels like a well-structured loaf when you slice into it, but it’s got a soft and doughy center that tastes delicious.
It Tastes Homemade: The bread tastes great, much better than anything you can buy. It tastes like warm and cozy homemade bread. And it’s much bigger than store-bought loaves, and you can cut it into thick slices if desired.
It’s Made with 1:1 Flour: While many 1:1 gluten-free flour alternatives don’t recommend their mixes for making bread, this recipe was specially formulated to be made with 1:1 flour. I added psyllium husk to add structure to the bread. Don’t skip it; it helps gluten-free bread rise and improves the texture and taste of the bread.
Storing Leftover Bread: Wrap unused bread in a zip-top bag and store it on your countertop. Be sure to heat leftover bread in the toaster or microwave to help it become soft and doughy again. This bread will last for several days wrapped and, again, will always taste best when slightly warmed.
Freezing the Bread: This bread will freeze well, but I recommend slicing it before freezing it and then removing the slices from the freezer as desired.
Gluten-Free Flour: I have yet to test this recipe with other 1-to-1, cup-4-cup, or measure-for-measure gluten-free flours. If you try it with another blend, will you please comment to share what you used and how it turned out?
Try these other bread recipes from Good for You Gluten Free:
- Easy Gluten-Free Oat Bread
- The BEST Gluten-Free Monkey Bread (Dairy Free Option)
- Gluten-Free Artisan Bread Recipe
- Gluten-Free Sourdough Bread
- Fast Almond Flour Bagel Recipe
- Gluten-Free Challah Recipe
Gluten-Free Bread Made with 1:1 GF Flour
- 1 9x4x4 inch loaf pan – see notes
- Combine the flour, brown sugar, psyllium husk, yeast, salt, and baking powder in the bowl of your standing mixer fitted with the paddle attachment.
- While mixing on low, add the warm water, honey, butter, apple cider vinegar, and eggs, adding 1 egg at a time until incorporated.
- Mix the dough for 3 minutes on medium-high speed until all ingredients are well combined and the batter is sticky and soft.
- Lightly grease a 9x4x4" loaf pan (alternatively, use an 8.5 x 4.5" loaf pan), then add the dough to the pan, smoothing over the top with a spatula. Cover the dough with a piece of lightly-greased plastic wrap and place it in a warm spot to rise. It will need about 60 minutes to rise in a proofing oven or two hours on your countertop. Once the dough has doubled in size, it's done proofing. (If using a smaller loaf pan than recommended, the dough may bubble over the top of the pan. Watch it carefully to avoid making a mess.)
- Preheat the oven to 350º F, then bake the bread for 38-40 minutes until the top is slightly browned and the dough is cooked through. Place the bread on a wire rack to cool for 10 minutes before removing it from the loaf pan and allowing it to cool completely on the wire rack.
- Once cooled, use a serrated bread knife to cut bread into slices. Slice the bread as needed, and store leftover bread in a ziip-top bag at room temperature for 3-4 days. You can also slice and freeze the bread slices. The leftover bread tastes best when toasted or lightly heated before eating.