Gluten-free sandwich bread

This amazing gluten-free sandwich bread is moist, flavourful and strong enough for sandwiches and toast

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5 from 1 review

Say goodbye to bland and dry gluten-free bread. The secret to a delicious slice of bread is psyllium husk, ground flax and sourdough starter! Even if gluten-free sourdough isn’t typically your thing, this recipe includes an option for a quick sourdough starter that is full of flavour.


Units Scale
  • 2 cups sourdough starter
  • 1/2 cup whole grain gluten-free flour
  • 4 eggs
  • 1/4 cup ground flax
  • 1 tsp baking soda
  • 1 tsp sea salt
  • 1/4 cup ground psyllium husk powder


  1. If you don’t typically bake with a sourdough starter, see the section above for 2 quick alternatives.
  2. Mix all the dough ingredients together, adding the psyllium husk last (it tends to clump if not mixed in right away). 
  3. It will start out quite liquidy. Once you’ve mixed everything, leave it for 5 minutes to thicken, then give it another stir to make sure everything is well mixed. It will have the consistency of a thick muffin batter.
  4. Using a spatula scrape the batter into a greased 4″x8″ loaf pan. The baking soda will act right away to give rise to this loaf, so no need for an extended rise.
  5. Bake at 450F (230 C) for 40 minutes. Test for doneness with a toothpick inserted into the center of the loaf. The bread is ready when the outside is crusty and the inside is cooked.
  6. Allow to cool for 5 minutes in the pan before moving to a cooling rack.


  • I like to sprinkle a mix of seed on top of my loaf. I use a mix of whatever I happen to have on hand: sunflower, flax, sesame, poppy or millet.
  • To slice the top of the bread, bake for 20 minutes, then cut the crusted top of the loaf with a sharp knife. It’s mostly just decorative as the bread will rise without it.
  • I recommend eating the bread within 3-4 days or slicing it and freezing it for longer storage.