Baking is one of those things where mistakes can lead to discoveries, and that’s exactly how I stumbled upon the recipe for the softest, tastiest gluten free sandwich bread I’ve ever made.
It all started when I felt a bit too ambitious and decided to bake a gluten free loaf of bread without really planning ahead.
We all look for the best gluten free sandwich bread with a soft, fluffy bread texture that doesn’t fall apart or taste like cardboard. As someone who eats gluten free, you know that’s not an easy feat.
I grabbed a bag of all-purpose gluten free flour from the supermarket. It was one of those generic blends that are supposed to work for everything, so why not? It’s worth a try.
Although I was looking at the gluten free bun recipe for flour-to-liquid proportions, I didn’t really have a specific recipe in mind, so I started mixing ingredients as I would for any basic bread: flour, Yeast, salt, a bit of sugar, and oat milk for that extra flavor.
Eggs were added for richness and oat milk for the texture. But as I mixed them all together, I realized something was off. The amount of eggs and oat milk was almost doubled! The dough was way too loose—almost like cake batter!
My first instinct was to scrap it and start over, but then I thought, “What if I just bake it as is?” to see what would happen. Plus, I wasn’t in the mood to waste ingredients, so I decided to roll with it.
The Psyllium and Baking Powder Effect
Resting the dough for 3-4 hours allows the psyllium husk to absorb more liquid. The baking powder, in addition to Yeast, will help the dough rise if it needs an extra lift during baking.
A few hours later, it did thicken a bit, but it still looked like a thick cake batter. The dough went into a loaf pan, spreading it evenly with an offset spatula. It was far from the firm, elastic dough you’d expect when making bread.
Honestly, I wasn’t very hopeful, but I covered it and left it to rise anyway. To my surprise, the dough had risen beautifully after about an hour. It still looked more like a cake than a bread loaf, but it had risen, which was a good sign.
While it was baking in the oven, I wasn’t sure what to expect. Would it collapse? Would it even cook all the way through? I spent the next 25 or so minutes anxiously peeking through the oven door, and slowly, the kitchen began to fill with the familiar, comforting smell of freshly baked bread.
It had a nice crust and looked just like a regular loaf of bread, albeit a bit lighter in color. The real test, of course, was slicing into it.
The texture was nothing different from artisan gluten free bread. It was soft, fluffy, and almost spongy in the best possible way. It wasn’t crumbly, and the taste was spot on, slightly sweet, and perfect for a sandwich.
What I thought was a mistake—a dough that was way too loose—turned out to be the secret to making a soft, gluten free loaf bread that actually tasted like bread.
Since that accidental discovery, I’ve made this bread several times, and it’s never failed me. The key seems to be embracing that loose, cake-batter-like consistency. It feels wrong at first, but trust me, it works.
And the best part? You don’t need super fancy ingredients—just a bag of all-purpose gluten-free flour from the supermarket, psyllium husk and a few pantry staples.
It may sound cliché, but sometimes, the best things in the kitchen happen when you least expect them.
What You’ll Need
All-Purpose GF Flour. It blends flour and starches and contains binders such as xanthan gum, guar gum or psyllium husk powder.
Instant Yeast. For that essential rise and fluffiness of the dough.
Oat Milk. A dairy free option that keeps the buns soft and moist.
Eggs. To emulsify and help achieve a smoother dough structure.
Psyllium Husk. An irreplaceable ingredient that binds and helps the dough develop a good structure like wheat bread.
Substitution Table
| Ingredients | Substitute With |
|---|---|
| SAF Instant Yeast | Active dry yeast (25% more) |
| Flora+ Dairy Free Butter, GF/DF | Soft Spreadable Dairy-Free Butter, GF/DF |
| Oddly Good Oat Milk, GF | Rice or Soy Milk, GF |
Process Steps
Mixing the Dough
- Combine dry ingredients: Add the gluten-free flour, salt, sugar, and baking powder to a bowl and mix very well.
- Mix the psyllium and oat milk well in a mixer bowl and let them soak for at least 2 minutes. Add the active Yeast and stir to dissolve. Pour in the beaten eggs and soft dairy free butter.
- Mix the dough with a paddle attachment at medium-high speed for about 5 minutes or until well-mixed. Occasionally, use a rubber spatula to scrape the sides and bottom of the bowl to ensure all the flour is mixed in.
Dough Resting & Baking
- Cover the dough with cling wrap, then let the dough rise at room temperature for at least one and a half hours or until it doubles in size.
- Deflate the dough with a rubber spatula, then transfer it to a loaf pan lined with baking paper. Level the top of the dough with the spatula, then cover with cling wrap and proof in a warm place for at least 30 minutes until it doubles in volume.
- Bake in a preheated oven for 175°C/350°F for 27-29 min. Let the bread cool slightly before taking off from the loaf pan.
- Take the bread off the pan, then cool on a wire rack before slicing.
Soft, Fluffy Gluten Free Sandwich Bread
Ingredients
- 300 g GF All-Purpose Flour or No Gum GF Flour Blend
- 2 g salt
- 70 g sugar
- 8 g baking powder
- 220 g oat milk room temperature
- 6 g psyllium husk
- 10 g instant yeast
- 180 g eggs beaten
- 50 g dairy free butter soft
Instructions
Dough Mixing
- Combine dry ingredients: Add the gluten-free flour, salt, sugar, and baking powder to a bowl and mix very well.
- Mix the psyllium and oat milk well in a mixer bowl and let them soak for at least 2 minutes. Add the active Yeast and stir to dissolve. Pour in the beaten eggs and soft dairy free butter.
- Mix the dough with a paddle attachment at medium-high speed for about 5 minutes or until well-mixed. Occasionally, use a rubber spatula to scrape the sides and bottom of the bowl to ensure all the flour is mixed in.
Dough Resting & Baking
- Cover the dough with cling wrap, then let the dough rise at room temperature for at least 1.5 hours.
- Deflate the dough with a rubber spatula, then transfer it to a loaf pan lined with baking paper. Level the top of the dough with the spatula, then cover with cling wrap and proof in a warm place for at least 30 minutes until it doubles in volume.
- Bake in a preheated oven for 175 °C/350°F for 27-29 min or until the crust is golden. Let the bread cool slightly before taking off from the loaf pan.
- Take the bread off the pan, then cool on a wire rack before slicing.
Notes
- Airtight Container: To extend the shelf life slightly, store the bread in a clean, airtight container or a resealable plastic bag. This helps keep moisture and prevents the bread from drying out too quickly.
- Cool, Dry Place: Keep the bread in a cool, dry place away from direct sunlight. Humidity and heat can cause the bread to spoil faster.
2 thoughts on “Soft, Fluffy Gluten Free Sandwich Bread”
I had the pleasure of trying this bread, and it was absolutely delicious! Soft, flavorful, and with a perfect light texture, it made for an incredible breakfast when paired with red fruit jelly. Every bite was a delightful experience—definitely a must-try for any bread lover like me!
Thanks, Nathaly. I’m glad I gave the other half to you and giving me the feedback. There will be more bread coming!