GF Flour: The gluten-free flour in this recipe serves as the breads primary structural component. Though due to the absence of gluten the bread will not have the strength or the elasticity of ordinary bread. The carefully chosen ingredients in this recipe help to mimic a gluten loaf of bread. On the other hand the brand and type flour chosen can drastically change the product. 

My favorite blend, which is used in this recipe is Bob’s Red Mill Gluten Free 1-to-1 Baking Powder. It contains white & brown rice flour, potato starch, sorghum flour, tapioca flour and xanthan gum.

Eggs: Eggs play a crucial role in addressing many of the challenges commonly found in gluten-free baked goods. The eggs help act as a binding agent to provide structure and prevent crumbling after baking. They also help with rising by trading air during mixing, working well in combination with yeast and baking powder. Eggs help keep in some of the moisture preventing dryness and lastly they contribute to the breads golden crust.

Avocado Oil: Often it seems gluten-free baked goods come out dry and crumbly avocado oil adds moisture to make a smoother and softer product. The oil also helps to preserve freshness, with the added fat content the extra moisture slows down the staling process.

Substitutions for avocado oil would be coconut oil or olive oil, but each will contribute to stronger flavors compared to avocado oil.

Honey: First honey does a great job of aiding in yeast activation and improving the doughs rise. Honey also helps with moisture retention and improving texture for a softer crumb. Lastly by adding a touch of natural sweetness, the overall flavor of the bread comes together nicely. 

I would not recommend substituting the type of sugar to a dry or granulated sugar because you would also need to adjust the liquid content of the recipe. If you do not adjust then the final texture and structure of the bread could change drastically. A good alternative substitute would be maple syrup, with a 1:1 ratio with honey.

Salt: In any recipe salt does a great job of enhancing the flavor of the product. Additionally the salt helps t o tighten the bonds of gluten-free binder, like xanthan gum or psyllium husk, to give a better texture. Moreover salt helps to slow down fermentation by slightly inhibiting yeast activity, so your loaf does not over proof. 

I would not recommend completely omitting the salt, if you do you could affect the flavor, texture and proofing of the sandwich bread. If you have to limit salt try decreasing the amount you put in this recipe by half. 

Active Dry Yeast: The yeast in this recipe is crucial to making the sandwich bread, without it the bread would be close to flat. The yeast cannot be omitted although it can be substituted for dry instant yeast at a 1:1 ratio. There are notes in the recipe card below to account for instant yeast which does not require prior activation. 

Baking Powder: Baking powder helps by adding volume to the bread and also by aiding in creating lighter crumb, so that the product doesn’t end up dense. Gluten-free bread lacks structural integrity, so the baking powder works in tandem with the yeast to provide an additional lift during baking.

Baking powder can be substituted for a mixture of baking soda and cream of tartar. For every one part baking soda add two parts cream of tartar.

Psyllium Husk Powder: Psyllium husk powder is often used in combination with other binding agents to mimic the properties of gluten. The psyllium helps provide structure, improve moisture retention, with rise and volume and enhances shelf life. Try to find psyllium husk powder with a lighter color, some are darker and can make your bread loaf grey-ish or purple.

Though this recipe still works without the psyllium husk powder I would highly recommend trying it out, it is a game changer in gluten-free baked goods. Plus it is very affordable and lasts a long time.