Quick And Delicious
Easy Gluten Free Sandwich Bread
March 10, 2023
It’s taken a very long time to work out a gluten free bread recipe that has a good texture, doesn’t fall apart and tastes good.  This is it.  It’s really good and… fool proof!  If it works for me it can work for everyone.
While there are gluten free breads to buy at the shop, many use vegetable oils eg canola oil, sugar, additives, aren’t organic or cost a fortune!  With all the recipe ingredients on hand, making our own is a wonderful solution.  This recipe is for those who want an alternative to the soft, white breads.  An even healthier, more nutrient rich and tastier version is coming soon!
We really enjoy it using the almond meal mix with the gluten free flour, but use a flour that works best for you and your tribe.  Here’s our gluten free flour mix recipe here.   This recipe is also dairy free.
The recipe uses yeast to quicken the process, so I’m working on a gluten free sourdough next.  If you give it a go I’d love to hear how it goes!  I hope you enjoy it as much as we do.
Easy Gluten Free Sandwich Bread
Preparation:  15 minutes

Time for bread to rise: 2 – 3 hours

Cooking: 35 – 45 minutes

Serves:  approx. 12 slices


  • 2 cups of all purpose gluten free flour (or make your own here  otherwise, I like Orgran brand).
  • 1/2 cup organic almond flour
  • 1 tsp xanthum gum
  • 1 tsp gluten free baking powder
  • 1 Tbsp psyllium husk
  • 2 1/4 tsp yeast
  • 1/4 cup extra virgin olive oil
  • 1/4 cup unfiltered honey
  • 1 1/2 cups warm filtered water
  • 1 tsp apple cider vinegar
  • 3 organic egg whites
  • 1 tsp celtic sea salt or himalayan salt


  • Line a bread tin with baking paper or grease it.
  • Add all the ingredients into a bowl and mix well or I mix on a medium speed in the thermomix until well combined.  The dough will look like a thick cake batter.
  • Spoon the dough into the bread tin and cover with a silicon cover or plastic wrap to allow the bread to rise in a warm place to rise for 2 – 3 hours (depending on room temperature).
  • When it’s risen nicely, place in the oven to bake for 35 – 45 minutes at 180 degrees celcius.
  • The bread will be golden brown and feel hollow when ‘tapped’ and ready.
  • Allow to cool.  Remove from the bread tin and place on a rack and Enjoy with butter or favourite spread.
  • Store the leftover bread in an airtight container, once it’s completely cooled. It may be kept on the counter at room temperature.  It can also be frozen once cooled.

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