Gluten-Free Sandwich Bread

A low FODMAP sandwich bread with a gluten-free flour blend, psyllium husk, yeast, eggs, and olive oil, baked in a loaf pan.

Prep 1 hr 15 min

Cook 1 hr

Serves 8

Gluten-freeDairy-freeVegetarian

Ingredients

• 1 1/2 cups (360 ml) warm water (105 to 110°F / 40 to 43°C)
• 1 packet (2 1/4 teaspoons, 7 g) instant or active dry yeast
• 1 tablespoon (12 g) granulated sugar
• 3 tablespoons (22 g) psyllium husk powder
• 2 large eggs, room temperature
• 3 tablespoons (40 g) olive oil, plus more for the pan
• 1 teaspoon apple cider vinegar
• 3 cups (435 g) gluten-free flour blend (with xanthan gum)
• 1 1/2 teaspoons fine salt

Makes one 9 x 5-inch loaf, 16 slices. One serving is 2 slices.

Instructions

Mix

1. Stir the warm water, yeast, and sugar together in the bowl of a stand mixer. Let it sit for 5 minutes, until foamy.
2. Whisk in the psyllium husk powder and let it stand for 1 minute to thicken into a gel.
3. Add the eggs, olive oil, and vinegar and beat with the paddle until combined.
4. Add the flour blend and salt. Beat on medium speed for 3 to 4 minutes, until you have a thick, sticky dough that pulls away from the sides of the bowl.

Rise

1. Oil a 9 x 5-inch loaf pan. Scrape in the dough and smooth the top with a wet spatula.
2. Cover loosely and let rise in a warm spot for 45 to 60 minutes, until the dough rises to about 1/2 inch below the rim of the pan.
3. Heat the oven to 375°F (190°C) while it rises.

Bake and Cool

1. Bake for 55 to 60 minutes, tenting with foil after 30 minutes if the top browns fast. The loaf is done when it sounds hollow when tapped and reads 205 to 210°F (96 to 99°C) in the center.
2. Cool in the pan for 10 minutes, then turn it out onto a rack.
3. Let it cool completely, about 2 hours, before slicing. If you slice it warm, the center stays gummy.

Tips & Substitutions

• Use psyllium powder, not whole husks. Powder gives a smoother crumb. If you only have whole husks, use 1/4 cup and expect a coarser texture.
• Don't add more flour. The dough is meant to be sticky. Extra flour makes a dry, crumbly loaf.
• Check your flour blend. If you buy a blend instead of making the site's blend, skip any with bean, chickpea, or coconut flour, or added inulin.
• Seeded loaf. Fold in 1/4 cup (35 g) of pumpkin seeds and 2 tablespoons of sunflower seeds before the rise. That stays under the seed serves per 2 slices.
• Toast it. After the first day, toasting brings the texture back.

Why This Works

No wheat. Wheat bread carries fructans. The rice and starch flour blend is low FODMAP, and 2 slices hold about 54 g of it.

Psyllium for structure. Psyllium gels in water and gives the dough the stretch gluten normally would, so the loaf slices for sandwiches. Each serving has under 3 g.

Olive oil and eggs. They keep the crumb soft and the loaf dairy-free.

Storage

Keep the loaf wrapped at room temperature for up to 2 days. For longer, slice it, freeze the slices in a zip-top bag for up to 3 months, and toast them straight from frozen. The fridge dries gluten-free bread out, so skip it.