- Cooks&Books&Recipes - http://www.cooksandbooksandrecipes.com -

Gluten-Free Sandwich Bread {Recipe}

Gluten-Free Sandwich Bread recipe from Gluten-Free Girl Every Day by Shauna Ahern, with Daniel Ahern

Gluten-Free Bread

Photo Credit: EA, The Spicy RA

Author Shauna Ahern:

Tell you the truth, I didn’t care about sandwich bread for years after I went gluten-free. I maybe had six sandwiches in six years. Give me a warm corn tortilla or a buttermilk biscuit any day over a boring old sandwich. And then our daughter turned three and started preschool. I understood. I started working on sandwich bread.

For months I thought about flours, wondered about the right texture, and baked loaves. Some of them were as heavy as Sisyphus’s rock. Some were good. Some of them were very good. But our favorite ones required a lot of fussy techniques and we didn’t think you’d like that much.

And then I saw the light. For a gluten-free sandwich bread that’s light and chewy, with a crunchy crust, you need a few things: the right mix of flours, baking powder, a few eggs. And to let go of the notion that the dough should look anything like bread dough. In fact, it’s more like pancake batter when you pour it in the pan.

These days, I make at least one loaf of this bread a week. Lucy’s happy with her sandwiches and so are we.

Cooks&Books&Recipes Featured Cook EA:

This bread recipe was simple to make, and tasted good {especially toasted}, but the slices were definitely on the “short side” even though my bread rose to the top of the pan per the directions.

Cooks&Books&Recipes Editors:

Thanks to Houghton Mifflin Harcourt, we have a copy of Gluten-Free Girl Every Day for a giveaway to one lucky Cooks&Books&Recipes reader. Enter here.

Gluten-Free Girl Every Day cookbook

Gluten-Free Sandwich Bread

Featured Recipe From: Gluten-Free Girl Every Day

Yield: 1 loaf of bread


  • Baking spray or vegetable oil for greasing pan
  • 100 grams whole-grain, high-protein flour (we use buckwheat or oat flour)
  • 235 grams All-Purpose Gluten-Free Flour Mix
  • 15 grams whole psyllium husks
  • 1 envelope (2¼ teaspoons) active dry yeast
  • 2 teaspoons kosher salt
  • 3 large eggs, at room temperature
  • 1 1/4 cups hot water, about 110°F
  • 4 tablespoons (1?2 stick) unsalted butter, melted and cooled
  • 1 large egg, beaten


Preparing to bake.

Grease a 9 x 5-inch loaf pan with baking spray or oil.

Combining the dry ingredients.

In a medium bowl, combine the whole-grain flour, all-purpose flour mix, psyllium husks, yeast, and salt. Whisk together until they are one color. Set aside.

Mixing the wet ingredients.

In the bowl of a stand mixer, whip up the eggs with the paddle attachment on medium speed. Add the hot water and butter. Mix until the water has cooled to room temperature, about 5 minutes.

Making the batter.

With the mixer running on medium speed, pour in the dry ingredients, a bit at a time. Let the mixer continue to run to whip some air into the batter. The final dough will be like thick, yet pourable pancake batter. (If the dough is thicker than that, add a dribble of hot water at a time until your batter is the consistency of pancake batter.)

Letting it rise.

Pour the batter into the prepared pan. Allow the dough to rise until it is nearly at the top of the pan, about 1 hour.

Baking the bread.

Heat the oven to 450°F. Brush some of the beaten egg onto the top of the bread dough. Slide the loaf pan into the oven, close the oven door, and bake the bread until the top is brown, the edges of the bread are pulling away from the pan, and the internal temperature registers 200°F on a thermometer, 30 to 45 minutes.

Take the bread out of the oven. Let it cool in the pan for 20 minutes, then turn the bread out onto a wire rack. Do NOT slice until the bread has come to room temperature.


This bread recipe also makes great dinner rolls. Let the dough rise in a greased bowl, instead of the sandwich bread pan. When the dough’s texture has tightened enough that you can knead it—about 2 hours—divide the dough into 6 pieces. Roll each one into a large ball. Let them proof on a parchment-covered baking sheet for another 30 minutes. Brush them with an egg wash. Bake the rolls until they have a brown crust and reach an internal temperature of at least 180°F, about 25 minutes.

© 2013 Shauna James Ahern and Daniel Ahern

Reprinted with permission from Gluten-Free Girl Every Day by Shauna Ahern, with Daniel Ahern (Houghton Mifflin Harcourt). All rights reserved.

Print Print Recipe