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Soft Gluten-Free Sandwich Bread Recipe Easy Perfect for Lunchboxes

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A soft, tender, and sandwich-ready gluten-free bread recipe perfect for lunchboxes, made with simple ingredients and a blend of gluten-free flours for the ideal texture.

Ingredients

Scale
  • 1 ¾ cups (210g) gluten-free all-purpose flour blend (e.g., Bob’s Red Mill 1-to-1 Baking Flour)
  • ¾ cup (80g) almond flour
  • ¼ cup (30g) tapioca starch
  • 2 tablespoons psyllium husk powder (or ground flaxseed meal as substitute)
  • 1 packet (2 ¼ teaspoons / 7g) active dry yeast
  • 1 tablespoon honey or maple syrup
  • 1 cup (240ml) warm water (about 110°F / 43°C)
  • 2 large eggs, room temperature
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon salt
  • 3 tablespoons olive oil or melted coconut oil

Instructions

  1. Activate the yeast: In a small bowl, combine warm water (110°F/43°C), honey, and yeast. Stir gently and let sit for 5-10 minutes until foamy.
  2. Mix dry ingredients: In a large bowl, whisk together gluten-free flour blend, almond flour, tapioca starch, psyllium husk powder, salt, and xanthan gum if needed.
  3. Combine wet ingredients: In a separate bowl, beat eggs lightly, then add apple cider vinegar and olive oil. Stir to combine.
  4. Make the dough: Pour yeast mixture and wet ingredients into dry ingredients. Mix with a stand mixer dough hook on medium speed for 3-5 minutes until sticky but forming a ball. If mixing by hand, use a sturdy spoon and scrape bowl as needed.
  5. First rise: Transfer dough to a greased 9×5-inch loaf pan, smooth top with damp spatula. Cover loosely and let rise in warm, draft-free spot for 45-60 minutes until dough puffs about 1 inch above rim.
  6. Bake: Preheat oven to 350°F (175°C). Bake dough for 40-45 minutes until golden brown and toothpick inserted comes out clean. Tent with foil if browning too fast.
  7. Cool: Let bread cool in pan for 10 minutes, then remove and cool completely on wire rack before slicing.
  8. Slice and enjoy: Slice with serrated knife once fully cooled. Bread stays soft for up to 3 days at room temperature or longer refrigerated.

Notes

Use psyllium husk powder for best texture; flaxseed meal can substitute but changes texture. Water temperature for yeast activation should be about 110°F. Let bread cool completely before slicing to avoid gummy texture. Store wrapped tightly to maintain softness. For dairy-free, use coconut oil. For egg-free, use flax egg substitute but expect denser bread.

Nutrition

Keywords: gluten-free bread, sandwich bread, soft bread, lunchbox bread, almond flour bread, psyllium husk bread, easy gluten-free bread

Find it online: https://cheerycrisp.com/soft-gluten-free-sandwich-bread-recipe-easy-perfect-for-lunchboxes/