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Gluten-free psyllium sandwich loaf

Vegetarian

A soft, sliceable wheat-free sandwich loaf in which psyllium husk gel stands in for gluten, giving a bendy, bread-like crumb that holds together for sandwiches.

Gluten-free psyllium sandwich loaf is an International bread, ready in about 4 hours 10 minutes and made with gluten-free flour blend and psyllium husk. It serves 14 and is rated easy to cook.

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No licensed photograph of this dish yet.

Prep
20 min
Cook
1 h
Rest
2 h 50 min
Total
4 h 10 min
Serves
14
Level
Easy
Calories
132

Ingredients

14 slices

Equipment

Method

  1. Step 1

    Whisk (opens in a new tab) the psyllium (opens in a new tab) into the lukewarm water with the sugar (opens in a new tab) and yeast and leave 5–10 minutes until it sets into a thick gel.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Add the flour blend, salt, oil and vinegar and mix 3–4 minutes (by hand or with a mixer paddle) into a soft, smooth, play-dough-like dough. There is no gluten to develop, so it doesn't need kneading.

  3. Step 3

    With wet hands shape into a smooth log and place in an oiled, lined 900 g loaf tin (opens in a new tab). Smooth the top with a wet hand.

  4. Step 4

    Cover and proof 45–60 minutes until risen by about half (gluten-free dough won't double and can collapse if over-proofed). Heat the oven (opens in a new tab) to 200 °C.

    • 50 min
    • 200°C

  5. Step 5

    Bake 50 minutes, then lift out of the tin and bake 10 minutes more on the oven (opens in a new tab) rack to crisp the sides. It is done when the base sounds hollow and the inside reads 98–99 °C.

  6. Step 6

    Cool completely on a rack — at least 2 hours — before slicing; the crumb is still setting and will be gummy if cut warm.

About this dish

Origin
Not attributed to one place · Origin uncertainA modern gluten-free baking technique rather than a traditional bread.
Dish
Breakfast · Lunch · Breads & flatbreads
Cooking method
Oven-baked, Fermented
Taste
mild, savoury
Diet
Vegan · Dairy-free · No nut ingredients
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · DASH-style
Worked out from the ingredients. How labels work
Good for
Everyday · Freezer-friendly · Meal-prep friendly
Cook more with
Gluten-free flour blend · Psyllium husk · Instant yeast · Sugar · Apple cider vinegar
Techniques
Baking · Kneading · Fermentation

Allergens

  • May contain: Glutenfrom gluten-free flour blend

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

132 kcal per serving

Estimated

1 serving ≈ 57 g · recipe makes 14

Where the energy comes from

  • Protein 6%
  • Carbohydrate 74%
  • Fat 19%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy132 kcal230 kcal
Protein2.1 g3.6 g
Carbohydrate24.1 g42.2 g
Net carbohydrate23 g40.3 g
Sugars0.8 g1.3 g
Added sugars0.7 g1.3 g
Fibre1.1 g1.9 g
Fat2.8 g4.9 g
Saturated fat0.4 g0.7 g
Trans fat——
Cholesterol0 mg0 mg
Sodium223 mg390 mg
Salt equivalent0.6 g1 g
Vitamins & minerals per serving
Potassium
35 mg
Calcium
9 mg
Iron
0.2 mg
Magnesium
15 mg
Vitamin A (RAE)
0 µg
Vitamin C
0 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
14 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Gluten-free flour blend: White rice flour data used for a typical rice-based gluten-free blend; blends vary — check the label.
  • Psyllium husk: Flaxseed data scaled for psyllium husk, which is mostly soluble fibre (about 70% of flaxseed's energy, little fat).
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Gluten-free loaves need a higher internal temperature than wheat bread to set fully.
  • Different flour blends absorb differently; add up to 30 g more water if the dough feels stiff.

Common mistakes

  • Slicing warm, which gives a gummy, wet centre.
  • Over-proofing until doubled — the loaf collapses in the oven.

Serve with

  • Slice thinly for sandwiches and toast.

Food safety

  • Gluten-free flour blends, psyllium and yeast can carry traces of gluten from shared milling. For coeliac baking use products labelled gluten-free and a clean work surface, bowls and tins; this recipe cannot guarantee freedom from cross-contact.

Storage

  • Wrapped at room temperature 2 days; freeze sliced up to 1 month.

Reheating

  • Toast slices straight from frozen.

Variations

  • Seeded version: Fold 60 g mixed seeds into the dough and scatter more on top.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 2

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

  1. Mix and knead · about 20 min

    Weigh everything. Knead until smooth and elastic: a small piece stretches thin enough to see light through (the windowpane test).

  2. Rest · about 10 min

    Covered so it doesn't dry out; relaxed dough rolls and shapes without springing back.

  3. Final proof · about 50 min

    Poke test: the dent springs back slowly and only partly. Springs back fast = needs longer; doesn't spring back = over-proofed, bake now.

  4. Bake · about 1 h at 200 °C

    Deep golden; bread sounds hollow when tapped underneath, or reads 93–96 °C inside (enriched breads 88–90 °C).

  5. Cool · about 2 h

    Cool on a rack before slicing — the crumb is still setting; cutting hot bread makes it gummy.

  6. Start to finish: about 4 h 20 min. Times are a guide — warmth changes everything; follow the cues.

The dough

The dough in baker's percentages. Flour = 100%.
IngredientRoleWeightBaker’s %
Gluten-free flour blendFlour400 g100%
Olive oilFat27 g6.7%
Apple cider vinegarOther15 g3.7%
SaltSalt8 g2%
Total flour
400 g
Hydration
—
With milk, eggs…
0%
Wholegrain
0%

Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.

  • Salt 2% — normal for bread.

If something goes wrong

  • Pale crust

    Likely causes

    • Oven too cool
    • Too little sugar or no milk/egg for browning
    • Over-fermented (yeast ate the sugars)

    What to do

    • Check the oven with a thermometer
    • Brush with egg wash or milk
    • Shorten the fermentation
  • Burnt bottom

    Likely causes

    • Tray too close to the heat
    • Dark tray absorbs more heat
    • Too much sugar in the dough

    What to do

    • Bake on the middle shelf
    • Double up trays or use a light-coloured one
    • Lower the temperature 10–15 °C and bake a little longer

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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