This homemade version will change your sandwich game forever if you’re tired of store-bought gluten-free bread that crumbles or feels dense. It’s soft, fluffy, holds its shape, and tastes like bread, without the gluten!
Whether you’re celiac, gluten-sensitive, or simply avoiding wheat, this recipe gives you a bakery-style loaf with the perfect chew for sandwiches, toast, or paninis.
Ingredients:
| Ingredient | Amount | Why It Matters |
|---|---|---|
| Warm water (110°F/43°C) | 1 ½ cups | Activates the yeast properly |
| Instant dry yeast | 1 tbsp | Helps the bread rise and become airy |
| Sugar | 1 tbsp | Feeds the yeast and improves flavor |
| Olive oil | 3 tbsp | Adds moisture and softness |
| Apple cider vinegar | 1 tsp | Enhances structure and shelf life |
| Large eggs | 2 | Adds richness and binding |
| Gluten-free all-purpose flour | 3 cups (leveled) | Foundation of the recipe |
| Psyllium husk powder | 1 tbsp | Adds elasticity and chew |
| Xanthan gum (if not in flour) | 1 tsp | Binds ingredients and mimics gluten |
| Salt | 1 tsp | Balances flavor |
Step-by-Step Instructions:
Step 1: Activate the Yeast
Combine warm water, sugar, and yeast in a large mixing bowl. Stir gently and let sit for 5–10 minutes until frothy.
Step 2: Mix the Wet Ingredients
Add olive oil, apple cider vinegar, and eggs to the yeast mixture. Whisk until smooth.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together gluten-free flour, psyllium husk powder, salt, and xanthan gum (if using). Slowly add this to the wet mix.
Step 4: Mix the Dough
Use a hand mixer or stand mixer with a paddle attachment. Mix for 5 minutes until smooth, sticky, and well-combined.
Step 5: First Rise
Cover the bowl with a clean towel or plastic wrap. Let it rise in a warm place for 45–60 minutes, until it doubles in size.
Step 6: Transfer to a Loaf Pan
Lightly grease a 9×5-inch loaf pan. Transfer the dough using a spatula (it will be sticky). Smooth the top with damp fingers.
Step 7: Second Rise
Let the dough rest in the loaf pan for another 20–30 minutes.
Step 8: Bake
Preheat oven to 375°F (190°C). Bake the loaf for 45–50 minutes or until golden and sounds hollow when tapped.
Step 9: Cool Completely
Remove from the pan and place on a wire rack. Let cool completely before slicing to prevent crumbling.
Serving Suggestions:
- Use it for grilled cheese or deli sandwiches
- Toast with avocado or nut butter
- Make French toast using thick slices
- Store at room temperature for 2 days or refrigerate for up to a week
Freezes well: Slice and freeze individually!
Nutrition Facts (Per Slice — approx. 1/12th of loaf)
| Nutrient | Amount |
|---|---|
| Calories | 160 kcal |
| Carbohydrates | 28 g |
| Protein | 4 g |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 230 mg |
| Cholesterol | 30 mg |
