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gluten free bread loaf sliced

Homemade Gluten Free Bread for Sandwiches – No eggs, no dairy!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 13 reviews
  • Author: Britt Berlin
  • Prep Time: 15
  • Cook Time: 75
  • Total Time: 1 hour 30 minutes
  • Yield: 16 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free


This jaw dropping gluten free bread recipe is the best gluten free bread on the internet!! Super easy (no bread machine!), no xanthan gum, and tastes JUST LIKE classic sandwich bread! Use for sandwiches, toast, gluten-free French toast, and more!


  • 2.5 cups (600 mL) water
  • 1 tbsp maple syrup
  • 2 cups (272 g) millet flour or sorghum flour
  • 1 1/4 cup (150 g) tapioca starch/flour
  • 1 cup (120 g) buckwheat flour or millet flour or sorghum flour
  • 1 tsp finely ground sea salt
  • 3 tbsp (30 g) psyllium husk powder (note: NOT rough husk form)
  • 2 packets (14 g) instant dry yeast*
  • 1 tbsp apple cider vinegar
  • 2 tbsp olive oil
  • Optional toppings: 1/2 cup rolled oats, 1/2 cup sunflower seeds, 1/2 cup poppy seeds or a mix of all three (use 1 tbsp maple syrup + 1 tbsp soy milk as the “egg wash” to help the toppings stick)
  • Water for boiling


  1. Prep: Measure out all ingredients. Make sure to use a kitchen scale, as that will yield the most accurate results. Grease a medium bowl with oil and set aside. Then grease and line a 9″ loaf pan with parchment paper, and set aside.
  2. Whisk: In the bowl of a stand mixer or in a large bowl, whisk together the dry ingredients: millet flour, tapioca starch, buckwheat flour, salt, psyllium husk powder, and instant dry yeast. Set aside.
  3. Heat: Microwave or heat the water to be lukewarm. Stir in the maple syrup until dissolved.
  4. Make the dough: Attach the stand mixer bowl to the stand mixer with dough attachment or use a wooden spoon, and pour the warm water, along with apple cider vinegar and olive oil, into the middle of the dry ingredients. Mix on medium speed or with your wooden spoon until a slightly tacky dough forms. This will take about 5-7 minutes in the stand mixer or 10 minutes in the bowl. At first the dough will seem too loose, but as the psyllium husk powder activates, the dough will thicken. 
  5. First proof: Place the dough ball into the greased bowl, cover, and let the dough rest in a warm area (ideally 85F) for at least an hour until it doubles in size. 
  6. Shape: After the dough has risen, place the dough onto a lightly floured surface using millet flour or tapioca flour. Gently knead and shape the dough into a loaf form, about 9″ long. 
  7. Second proof: Place the dough into your prepared loaf pan, and cover again to rest until doubled in size. While the dough is resting, make sure one oven rack is in the middle to lower middle (any higher, and your bread will burN) and another on the very bottom for the water bath. Place a square baking pan onto the bottom lowest rack, and preheat the oven to 475F. Bring 1 cup of water to a boil. 
  8. Bake: When ready to bake, brush the top of the loaf with the vegan ‘egg’ wash and sprinkle with desired toppings if you want, or just bake the sandwich bread loaf plain. The next part moves quickly, and please make sure you’re aware that oven air can rush out when it’s that hot, so be careful and stand partially back/away from where the air will rush.  Make sure the water is boiling. Open the oven door and carefully place the loaf onto the middle rack. Close the oven door, then open it again to pour the boiling water onto the bottom pan to create a steam bath. Quickly close the oven. 
  9. Baking times: Allow the loaf to bake at 475F for 15 minutes. Then without opening the oven door, lower the temperature to 430F and allow the bread to bake for another 50-60 minutes. The loaf will have formed a hard crust on top.
  10. Cool: Turn off the oven, and remove the sandwich bread loaf from the oven (being careful about the hot air once more). Allow the gluten free bread to cool in the pan for at least 1 hour. 
  11. Slice and serve! Transfer the sandwich bread to a cutting board, and slice. Use as sandwich bread, toast, or for vegan French toast, French toast casserole, or vegan bread pudding! 
  12. Storage: Store any leftovers in an airtight ziplock bag, and in the fridge for up to 4 days, or in the freezer for up to 3 months.


Please read the blog post for all tips and tricks, including all ingredient swaps.

Instant dry yeast: I recommend using quick rise yeast over active dry yeast for gluten-free bread recipes. This recipe is specifically written for quick rise yeast/instant yeast, so please stick to that. The method would be different if using active dry yeast.