Gluten-Free Sandwich Bread
A soft sliceable sandwich loaf made with a gluten-free flour blend, milk, honey and eggs, baked for 50 minutes at 190C.
Photograph credit: Bread by BRRT · Pixabay Content License · Pixabay
Before You Start
Bake the loaf as soon as it clears the rim of the tin.
Cool the loaf fully before slicing it.
Use a serrated knife for thin slices.
Cooking Gluten-Free Sandwich Bread
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Mix the flour, psyllium husk, yeast and salt in a large bowl.
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Whisk the honey, milk, eggs and melted butter together, add to the bowl and beat for 3 minutes to a thick, smooth batter.
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Spoon into a lined 900 g loaf tin, smooth the top with a wet spatula, cover and leave to rise for 1 hour.
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Heat the oven to 190°C / 375°F. Bake for 50 minutes until deep golden and hollow-sounding underneath.
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Cool in the tin for 10 minutes, then on a rack for at least 1 hour before slicing.
Related guide: Prep, cook and total time.
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Why It Works
A Saturday loaf for a week of lunches. What makes it different from a standard gluten-free bread is the enrichment: milk, eggs and butter give a softer crumb that bends without breaking, which is exactly what a sandwich needs.
The dough is a thick batter, not a kneadable dough, so it is spooned into the tin and smoothed with a wet spatula. Psyllium husk holds it together, and the honey feeds the yeast and gives a golden crust. Let the batter rise only until it has just cleared the tin rim, since gluten-free doughs collapse if they over-rise.
Bake until the loaf is deep brown and sounds hollow when tapped underneath. Then comes the hard part: cool it fully, for an hour, before cutting. The crumb is still setting inside, and a loaf sliced warm turns gummy. Slice thinly with a serrated knife and toast the first slices if the texture seems tender.
After You've Cooked It
Keeps for 3 days wrapped. Freeze sliced for 2 months and toast from frozen.
Good With
- Sandwich fillings
- Soup
- Eggs
- Jam
Questions and Answers
How long does Gluten-Free Sandwich Bread take to make?
15 minutes of preparation and 50 minutes of cooking, plus 2 hours of Rising and cooling, so allow 3 hours 5 minutes from start to finish. The recipe serves 12.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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