Gluten-Free Bread

GF Sandwhich copy

This is the recipe for my all-time favorite gluten-free sandwich bread that I adapted from the magazine Living Without.  It is relatively fool-proof and looks beautiful when it’s done!  To use as sandwich bread, simply slice horizontally. It yields four hearty sandwiches.  Store it on the counter, wrapped in a dish towel for up to 5 days. 


  • 1/2 cup almond flour (If you want to make your own, you can grind whole almonds in a food processor!  Pulse until you reach a flour-like consistency/sandy texture.)
  • 1 1/4 cups all purpose gluten-free flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • I tsp xanthan gum (if not included in all purpose flour; check the label)
  • 2 eggs
  • 2 tbs sugar or honey
  • 2 tbs canola oil
  • ½ cup plain yogurt (greek or regular)
  • 2 tbs water
  • 1 tbs apple cider vinegar


  • Preheat oven to 375 degrees Fahrenheit
  • In a small bowl, mix together dry Ingredients
  • In a large bowl, mix together eggs and sugar (or honey)
  • Then stir in canola oil, yogurt, water, and apple cider vinegar
  • Stir in dry ingredients
  • Shape into two round loaves
  • Bake for 25-30 minutes


  • If the mixture is too wet to shape into loaves, add a little more flour. Feel free to mess around with different flours, but keep in mind that different flours hold moisture differently.  Stick to flours with little to no flavor!
  • For a golden-brown crust, brush a little olive oil over the top of the loaf before baking.
  • I love to top my bread with sea salt and seeds (pumpkin and sesame pictured here). Get creative and choose whatever toppings you like!

GF Bread 3 copy

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