Gluten-Free White Sandwich Bread (No Egg)
This gluten free white bread recipe is vegan-friendly and uses psyllium husk rather than xanthan gum to give structure to the loaf.
Makes: 1 loaf
  • 500 g (16 oz) gluten-free flour mix (see notes)
  • 500 g (16 fl oz) lukewarm water
  • 2½ tbsp psyllium husk
  • 2 tbsp vegetable oil
  • 1 tbsp sugar
  • 2 tsp dried yeast
  • 2 tsp salt
  • 1 tsp vinegar
  1. Add the sugar, yeast and vinegar to the water. Mix well and leave for 10 minutes for the yeast to activate.
  2. Put the flour, salt and psyllium husk in a large bowl and mix well.
  3. Make a well in the centre. Add the yeast/water mix and the vegetable oil. Mix well to form a loose paste.
  4. Place the paste in a loaf tin, cover (or put inside a plastic bag) and leave in a warm place for around 2 hours.
  5. Bake in a hot oven, 210°C/410°F fan oven, 240°C/465°F conventional oven for 35-40 minutes.
  6. Remove from the loaf tin and leave to cool on a wire rack before cutting.
You can use a commercially available plain flour mix for this recipe, but if you want to make your own gluten-free flour mix click here.

You can vary the flavour of the bread by:
- Adjusting the flours you use in your flour mix.
- Using sesame oil or walnut oil instead of sunflower oil.
- Using brown sugar or molasses instead of white sugar.