Gluten Dairy Free Miracle Sandwich Bread
Discover the magic of homemade bread with this Gluten Dairy Free Miracle Sandwich Bread—an airy, golden loaf that's perfect for those with dietary restrictions but crave bold flavor and texture. Made with nutrient-rich psyllium husk powder and fast-acting yeast, this recipe delivers a soft, sliceable bread ideal for sandwiches, toast, and more. With just 15 minutes of prep time, this easy, foolproof recipe yields a batter-based dough that rises beautifully in a 9x5-inch loaf pan. Lightly sweetened with honey or maple syrup and enriched with avocado oil, it’s moist, versatile, and contains no gluten or dairy, making it a wholesome choice for anyone looking to elevate their everyday baking. Perfect for meal prep, this bread freezes like a dream, ensuring fresh, allergen-friendly slices any time you need them.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour (with xanthan gum)
- 2 tablespoons Psyllium husk powder
- 1.5 teaspoons Baking powder
- 1 teaspoon Salt
- 1.5 cups Warm water (approximately 110°F/43°C)
- 2 tablespoons Honey or maple syrup
- 2.25 teaspoons Fast-acting instant yeast
- 2 large Eggs (room temperature)
- 3 tablespoons Avocado oil or other neutral oil
Instructions
Preheat your oven to 375°F (190°C) and grease a standard 9x5-inch loaf pan with oil or line it with parchment paper.
In a large mixing bowl, combine the gluten-free all-purpose flour, psyllium husk powder, baking powder, and salt. Stir to evenly distribute the dry ingredients.
In a separate small mixing bowl, whisk together the warm water, honey or maple syrup, and instant yeast. Let the mixture sit for 5 minutes until it becomes frothy, indicating the yeast is activated.
Add the eggs and oil to the yeast mixture and whisk until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Use a stand mixer fitted with a paddle attachment or a hand mixer on low speed to combine the ingredients until a thick, sticky batter forms. Scrape down the sides to ensure everything is evenly incorporated.
Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Cover the pan with a clean kitchen towel and let the batter rise in a warm place for about 30 minutes, or until it has risen slightly and appears puffy.
Once the dough has risen, place the loaf pan in the preheated oven and bake for 50–55 minutes, or until the top is golden brown and a toothpick inserted in the middle comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
1879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3182 mg | 138% | |
| Total Carbohydrate | 287.1 g | 104% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 37.4 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 144 mg | 11% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 487 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
