Gluten-free Sandwich Bread Recipe

While gathering ideas for new recipes, I like to poll my friends and Facebook followers.  After countless informal surveys, I've learned that the No. 1 thing that people want to replace after going gluten-free is bread - just plain bread.  After almost a year of recipe development, I am happy to say that I finally have several amazing recipes for just plain bread.  Today I'll bring you sandwich bread.  Over the next few days, and just in time for the holidays, I'll bring you recipes for rolls, french bread, round loaves or boules, and more - if I can think of more recipes to give you!

Gluten-free Sandwich Bread Recipe

You will be placing your risen dough in a COLD OVEN.  Do not pre-heat!

In a medium bowl combine:

450g Bread Flour
2 Tbsp sugar or honey
1 tsp salt
1 packet quick-rise yeast

In the bowl of your stand mixer, combine:

2 eggs
4 tsp apple cider vinegar
1.5 cup warm water (100-115 degrees F)

Mix the ingredients with the paddle attachment on medium until the mixture begins to froth.  Stop the mixer and add:

30g psyllium husk

Blend the psyllium husk into the wet ingredients until the mixture begins to thicken, about 1-2 minutes.  Stop the mixer and add all of the dry ingredients.  Also add:

5 Tbsp vegetable oil

Mix the dry ingredients into the wet ingredients on low until the mixture starts to look well-blended.  Turn the mixer to high and mix well for another two minutes.  If the mixture seems too thick for the blender to handle, add one tablespoon at a time:

1-3 Tbsp warm water (100-115 degrees F)

Add just enough for the dough to relax a little, then blend it in well.

Using a stiff spatula or wooden spoon, scrape the dough into a lightly greased or oiled pullman pan.  The dough will be thick, so gently press it down into the pan as evenly as you can.  Cover with a cloth and set aside in a warm place to rise for 30-40 minutes, or until about halfway up the sides of the pan.  Place the loaf inside a heavy stock pot if possible, or cover the pan with a pullman loaf cover.  Place the covered stock pot and pan inside a COLD OVEN.  Turn the oven on to 450 degrees F.  Bake for 50 minutes, or until the bread reaches 180 degrees or makes a hollow sound when tapped.
Remove from the pan and let cool for at least 15 minutes before slicing.  Enjoy!


Cate said…
Holy Moses that bread/sandwich looks good. I've never found a plain white/sandwich bread that I'm 100% satisfied with... I think I'll need to try this one next :)
Anonymous said…
My husband is now gluten free, has been for about 6 months, and I've tried so many bread recipes and they've all tasted rubbish. But this actually came out like real bread!! Thank you!!! Will now be trying the other recipes...
Gina said…
I'm so happy to hear that you liked my bread recipes! Thanks for letting me know what you thought. I'm always glad to hear feedback, but especially when it's from people who are excited about bread they are baking.
Unknown said…
I've just recently switched to a gluten free diet and the bread I bought from the store was disgusting. I was hoping to try a few of your recipes but your bread mixes don't ship to Canada. Do you know of a more widely available flour options that would work in the recipes for the sandwich bread and baguette recipes?
Gina said…
Samantha, I explain how to develop your own bread flour in this post:
I wish I could ship to Canada and overseas!
Unknown said…
This bread looks delish and I can't wait to make it but I need to know the measurement for a packet of psyllium husks because I buy them in bulk.

Gina said…
Hi Joan, thanks for the comment! If you buy my bread mix the psyllium comes pre-measured. If you aren't using my flour blend then the amount of psyllium you might need is something you'll have to experiment with. It could be anywhere from 20-35 grams. I hope that helps get you started!
Unknown said…
hi, amazing recipes and sooooper beneficial information about substitutes and gluten free recipes.

I have tried many recipes for this sandwich bread with out yeast and used baking powder and baking soda sometimes with buttermilk and sometimes with lemon. but the end result of my bread its cumpy bread. and breaks out in pieces even if it touch it after slicing it down!! :( my problem is i can't have yeast at all. but I'm going to try your chia, flaxseed and psyllium husk recommendation as a binder, it might will bind the bread together and hopefully it won't end up breaking and falling off.
Thank you so much :)))
Ruth said…
Hi fellow bakers, I was wondering if you bake the bread with the lid on in the Pullman pan?
Gina said…
Hi Ruth - I usually do not cover the loaf in the pullman pan. I'm happy to hear from anyone else who uses the cover and has tips, though!
Unknown said…
I have two toddlers ages 2 and 3 and between them and my husband I make a loaf of this every single day. It's a staple in our house. So first of all, THANK YOU! Second I was recently gifted a bread machine and wondered if you thought this recipe could be made in a bread maker? If not, it's perfect as is and I'll stick with the direction as they are :) . Thanks in advance!
Gina said…
Thanks for your feedback, Marisha! I'm so glad you've gotten so much use out of this recipe, and that the kids love it. I have never used a bread machine, so I don't have any experience adapting recipes for it. My guess would be that you would have to mix the wet ingredients and psyllium before adding it to the bread machine, but that's just a guess. If you figure it out, let me know!
Jean said…
Samantha, I live in Alberta and find that Bulk Barn has a wide range of gluten free flours as well as ingredient lists on many items so that people can avoid allergens. Hope that helps.
Pascale said…
Hi Gina! I recently stumbled upon your site and my family thank you deeply. They cant believe GF bread can taste that good! Even the son of a baker told me he likes the bread :) we are very lukcy to find all the ingredients we need here in Dubai - even during the lockdown!
I am trying to better understand the science behind bread making and I was very intringued to start with a cold oven. Why? Most of the dutch oven recipe ask for a hot one to maximise ont he ove springs. Please help me understsand! Best, Pascale
Gina said…
Hi Pascale, Thanks for the question! I was experimenting with the cold oven technique for awhile, and eventually stopped using it except in the case of emergency. I think it's a useful technique to have if the bread is suddenly over-proofed and I need to get it in the oven immediately. Another reason to use a cold oven is if I don't want to over-heat the house. Otherwise, I agree that putting the loaf in a hot dutch oven is usually better for oven spring. I hope this information helps - the recipes are meant to be more of a template, guide, or concept than a strict regimen! Bread is something that you have to get to know to be able to bake it the way you like. Some techniques will work for some people, other techniques for others. Let me know if you have any more questions.

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