Gluten-Free Sandwich Bread

Ingredients

Dry Ingredients

• 240g (2 cups) white rice flour
• 80g (⅔ cup) tapioca starch
• 80g (⅔ cup) potato starch
• 18g (3 tablespoons) psyllium husk powder
• 7g (1¼ teaspoons) fine sea salt
• 7g (2¼ teaspoons (1 packet)) instant yeast
• 12g (1 tablespoon) granulated sugar

Wet Ingredients

• 340g (1½ cups) warm water (105–110°F / 40–43°C)
• 2 large (100g) (2 large) large eggs, room temperature
• 45g (3 tablespoons) neutral oil (avocado or light olive)
• 10g (2 teaspoons) apple cider vinegar

Total flour: 400g

Hydration: 85%

Pro tip: Weigh every ingredient. In gluten-free baking, 5g difference in starch can change your texture significantly. A scale is the single best investment for GF success.

Equipment

• 9×5 Inch Loaf Pan
• Digital Baking Scale
• Stand Mixer or Hand Mixer (optional)
• Dough Whisk (optional)

Method

Activate the Yeast

Gluten-free doughs don't develop structure the same way wheat doughs do — yeast activity is even more critical because you have no gluten network to trap gas. We confirm the yeast is alive before committing to the full recipe.

1. Proof the yeast. Combine the warm water (105–110°F / 40–43°C), sugar, and instant yeast in a large bowl or stand mixer bowl. Stir and let sit for 5–8 minutes until foamy. If it doesn't foam, your yeast is dead — start with fresh yeast before proceeding.

Build the Batter-Dough

Gluten-free sandwich bread has a thick, pourable batter consistency — not a kneadable dough. That's normal and correct. Psyllium husk is our structural hero here: it forms a gel when hydrated that mimics gluten's job of holding the loaf together.

1. Whisk the dry ingredients. In a separate bowl, whisk together the white rice flour, tapioca starch, potato starch, psyllium husk powder, and salt. Whisking distributes the psyllium husk evenly — pockets of un-mixed psyllium will create gummy streaks in the finished loaf.
2. Add wet ingredients. Add the eggs, oil, and apple cider vinegar to the yeast mixture. The vinegar isn't just flavor — its acidity strengthens the psyllium gel structure and gives the bread a better rise and crumb. Mix briefly, then add the flour blend all at once.
3. Mix until smooth. Beat on medium speed for 2–3 minutes (or vigorously by hand for 3–4 minutes). The batter will thicken noticeably as the psyllium husk hydrates — you'll see it transform from loose to a thick, sticky, paste-like dough. This is the psyllium gel forming. Don't add more flour.

First Rise

Transfer the batter to a greased 9×5 inch loaf pan and smooth the top with a wet spatula or wet fingers. Cover with plastic wrap and let rise in a warm place (75–80°F / 24–27°C) until the dough crowns about 1 inch above the rim of the pan.

1. Pan and shape. Lightly grease the loaf pan with oil or cooking spray. Scrape the dough into the pan and smooth the top as evenly as possible with a wet spatula — a smooth top prevents the crust from cracking unevenly. GF dough doesn't need pre-shaping the way wheat dough does.
2. Cover and rise. Cover loosely with oiled plastic wrap (so it doesn't stick to the rising dough) and set in a warm spot. A turned-off oven with the light on holds around 80°F (27°C) — ideal. Rise time is 60–90 minutes. Watch the dough, not the clock: you want it to dome 1 inch over the pan edge.

Wait: PT1H30M

Tip: If your kitchen is cold (below 68°F / 20°C), the rise will take longer. Don't rush it by raising heat too high — slow fermentation builds better flavor.

Bake

Preheat your oven to 375°F (190°C). GF sandwich bread bakes at a lower, gentler temperature than artisan loaves — the goal is full internal cooking without burning the crust before the center sets.

1. Preheat and score (optional). Preheat oven to 375°F (190°C). Optionally, score the top with a wet knife or lame — a single long slash down the center helps control where the bread opens and prevents random cracks.
2. Bake until done. Bake for 45–50 minutes. The loaf is done when the internal temperature reads 205–210°F (96–99°C) on an instant-read thermometer. The crust will be golden brown. Don't trust color alone — GF loaves can look done on the outside while the center is still gummy.
3. Cool completely before cutting. Remove from pan and cool on a wire rack for at least 2 hours before slicing. This is non-negotiable. The psyllium gel continues to set as it cools — cutting early will give you a gummy, collapsed crumb. It feels torturous to wait, but it's the difference between a beautiful loaf and a disappointing one.

Bake the Loaf

Low and slow ensures a fully baked center without burning the exterior.

Oven: 190°C / 375°F. Internal temperature when done: 96–99°C / 205–210°F.

Standard Oven (recommended)

Center rack, no steam needed for sandwich bread

1. Preheat. 375°F (190°C) — at least 20 minutes
2. Bake. 45–50 minutes until internal temp reaches 205–210°F (96–99°C)
3. Cool. Wire rack, 2 hours minimum before slicing

Storage

• Room temperature: 2–3 days wrapped tightly at room temperature — GF bread stales faster than wheat bread
• Frozen: Up to 3 months. Slice before freezing for best convenience.

GF bread is best on day 1–2. Toast it on day 3 for restored texture. Never refrigerate — cold temperatures accelerate staling in GF loaves.

Frequently Asked Questions

Can I use a different GF flour blend?

Pre-made GF flour blends (like Bob's Red Mill 1-to-1 or King Arthur Measure for Measure) already contain xanthan gum or psyllium. If using these, omit the psyllium husk in this recipe or reduce it to 1 tablespoon — double binders make a gummy loaf. The blend in this recipe is optimized for best texture.

Why is my loaf gummy in the middle?

Gummy crumb has two causes: underbaking or cutting too soon. Always verify with a thermometer (205°F / 96°C internal) and wait the full 2-hour cool time. If you cut at 1 hour and it's gummy, rewrap and wait — the gel will continue to set.

Can I make this dairy-free?

Yes — this recipe is already dairy-free. Substitute plant-based milk (oat or almond) for water at a 1:1 ratio for a slightly richer flavor.

Why did my loaf collapse after baking?

Overproofing is the most common cause. GF dough can't support itself past a certain point — once the psyllium gel is overstretched, it collapses. Bake when the dough reaches 1 inch above the pan rim, no matter how long that takes.

Can I freeze this bread?

Yes — slice completely cooled bread, separate slices with parchment, and freeze in a zip bag for up to 3 months. Toast directly from frozen for best results.

Nutrition

Per serving (1 slice (65g)): 165 calories, 32g carbohydrates, 3g protein, 4g fat, 3g fiber, 195mg sodium. Makes 12 servings.