Soft Gluten-Free Sandwich Bread with Olive Oil and Psyllium Husk

Made with a wholesome gluten-free flour blend, olive oil, and psyllium husk for structure and softness, this bread slices beautifully and holds up perfectly for sandwiches or toast. Naturally dairy-free and refined sugar-free when using coconut sugar or maple syrup, this recipe brings fresh, bakery-style bread to your kitchen without the fuss.

1. 1
   In a large mixing bowl, combine the warm water, yeast, and maple syrup or coconut sugar. Stir gently and let sit for 5–10 minutes, or until foamy on top.
2. 2
   Mix in the olive oil, egg whites, and psyllium husk powder until fully incorporated.
3. 3
   Gradually add the gluten-free flour blend and salt. Stir with a sturdy spatula or use a stand mixer with a paddle attachment on medium speed until a thick, sticky dough forms. It should resemble a thick batter rather than a traditional wheat dough.
4. 4
   Line a standard loaf pan with parchment paper or lightly oil it. Pour or spoon the dough into the pan and smooth the top with a wet spatula.
5. 5
   Cover loosely with a clean kitchen towel and let the dough rise in a warm place for 30–45 minutes, or until it has visibly puffed up (it may not double like regular bread).
6. 6
   Preheat your oven to 350°F (180°C). Bake the loaf for 50–60 minutes, or until golden on top and firm to the touch. A toothpick inserted in the center should come out clean.
7. 7
   Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. This helps set the structure and prevents gumminess.

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