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EnrichedGluten-freebeginner

Gluten-Free Sandwich BreadRecipe

A soft, sliceable gluten-free pan loaf — closer to a wet batter than a dough.

gluten freeno kneadsingle risepan loaf

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About this ratio

Gluten-free bread plays by different rules. Without wheat protein, structure comes from a combination of GF flour blend, eggs, and a binder (psyllium husk is the artisan choice; xanthan gum works too). The "dough" looks more like a thick muffin batter — you stir it, you don't knead it. Hydration runs aggressively high (~85%) because GF flours absorb more water and need it for a tender crumb. Bake longer, to a higher internal temperature, than a wheat loaf. Cool completely before slicing — warm GF crumb is gummy.

At a glance

At its default setting, this Gluten-Free Sandwich Bread recipe makes one loaf of about 900g — about 900g of dough in total. In baker's percentage that breaks down to 390g Gluten-free flour blend (100%), 331g Water (warm) (85%), 97g Eggs (25%), 23g Oil (neutral) (6%), 19g Sugar (5%), 7.0g Salt (1.8%), 7.8g Instant yeast (2%), and 23g Psyllium husk (ground) (6%). Change the loaves or enter a target dough weight in the calculator and every amount rescales to match, in grams or ounces.

Recommended hydration

75–100%

Calorie-conscious

Switch to scale a leaner version of this recipe — the same bread with fats and sugar pulled to their lowest sensible amounts. The calculator, ingredients, and nutrition all update to the lean formula.

Make

1loaf

Display unit

Eggs display

By count for cartons of whole eggs; by weight for liquid egg or precision baking.

Total dough

900g

  • 390gGluten-free flour blend100% baker's
  • 331gWater (warm)85% baker's
  • 2 largeEggs≈ 97g25% baker's
  • 23gOil (neutral)6% baker's
  • 19gSugar5% baker's
  • 7.0gSalt1.8% baker's
  • 7.8gInstant yeast2% baker's
  • 23gPsyllium husk (ground)6% baker's

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Step-by-step method

How to bake this Gluten-Free Sandwich Bread

A GF loaf is one of the most forgiving breads to make once you accept that it's a batter, not a dough. There's no kneading, no shaping, no stretch-and-fold sets. Stir until smooth, rest, scrape into a pan, let rise, bake. The hydrates during the first rest and transforms the texture from runny to spoonable.

01

Mix

8 minutesroom temperature
  1. 1.Whisk the dry ingredients together in a large bowl: , sugar, salt, instant yeast, and . The psyllium needs to be evenly dispersed before water hits — clumps gel into rubbery lumps that never break up.
  2. 2.Pour in the warm water, eggs, and oil.
  3. 3.Stir with a sturdy spatula or stand-mixer paddle on medium for 3–4 minutes. The batter starts loose and quickly tightens as the psyllium begins to gel. Finished texture: thick, glossy, holds a soft mound briefly when scraped.

No kneading required — gluten-free dough has no gluten to develop. Structure comes from the psyllium gel during the next rest, not from mechanical mixing.

02

Rest

10 minutesroom temperature
  1. 1.Cover the bowl and let the batter rest.
  2. 2.The psyllium finishes hydrating during this rest — the batter goes from loose to noticeably firmer, almost like a stiff cookie dough. Don't skip this step; it's what gives the final loaf its structure.
03

Final proof

45–60 minutes75°F / 24°C
  1. 1.Grease a 9×5" loaf pan generously. Scrape the dough in. Wet a spatula or your fingertips and smooth the top — GF dough does not self-level, so whatever shape you leave it in is the shape it bakes in.
  2. 2.Cover loosely with oiled plastic or a damp towel. Let rise until the dough has grown by about 50% — it should dome above the pan rim but not double. Over-proofed GF bread collapses in the oven.
  3. 3.Toward the end of the proof, preheat the oven to 375°F / 190°C with a rack in the lower third.

GF dough proofs faster than wheat — keep an eye on it. A finger poke should spring back slowly and not leave a deep dent.

04

Bake

45–55 minutes375°F / 190°C
  1. 1.Bake on the lower-third rack at 375°F / 190°C.
  2. 2.After 25 minutes, tent loosely with foil if the top is browning too quickly. GF crusts brown fast because of the sugar.
  3. 3.Total bake is 45–55 minutes. Internal temperature should read at least 205°F / 96°C — GF needs a higher finish than wheat to fully set the crumb.
  4. 4.Cool in the pan for 10 minutes, then turn out onto a rack and cool COMPLETELY (at least 1.5 hours) before slicing. Slicing warm GF bread gives you a gummy, dense crumb every time.

Store sliced and bagged in the fridge for up to 5 days; or slice and freeze, then toast straight from frozen.

Frequently asked

Questions about this recipe.

  • How do I scale this Gluten-Free Sandwich Bread recipe to make more or fewer loaves?

    Use the calculator on this page. Adjust the output count or per-loaf weight; every ingredient amount updates automatically. You can also enter a total dough weight and the calculator works backwards. The Gluten-Free Sandwich Bread recipe is written in baker's percentages, so it scales proportionally without changing the bread's character.

  • Can Gluten-Free Sandwich Bread be made gluten-free?

    Gluten-Free Sandwich Bread is naturally gluten-free. The recipe uses a gluten-free flour blend (rice, tapioca, sorghum) and psyllium husk as the binder in place of wheat gluten.

More general questions about ratios, hydration, and the calculator on the FAQ page.

Background concepts

More Enriched breads