Quick Sandwich Bread
Gluten-free, dairy-free, egg-free a lovely variation on a recipe shared by a friend. This recipe makes 2 scrumptious loaves.
Preheat oven to 350 degrees. Using coconut oil, extra-virgin olive oil, or grapeseed oil, grease two bread loaf pans.
Put water and yeast in mixing bowl. Let yeast get bubbly, about 5 minutes. Add remaining ingredients. Mix until smooth.
Fill each loaf pan with 1/2 the batter. Spread evenly with a spatula.
Bake the loaves for 50 to 60 minutes or more, until golden brown and a toothpick inserted in the center comes out clean.
Remove from oven. Let cool on rack, in pans, for 15 minutes. Turn loaves out of pans and return to cooling rack. Let cool completely before slicing.
Store in an airtight container.
Quick Sandwich Bread
Gluten-Free, dairy-free, and egg-free. A variation on a recipe shared by a friend.
Ingredients
- 2 tablespoons yeast
- 4 cups pure water warm
- 2 cups brown rice flour
- 2 cups buckwheat flour
- 1 cup millet flour
- 1 cup tapioca flour
- 5 teaspoons guar gum
- 2 teaspoons sea salt
- 1/4 cup raw honey
- 1/4 cup extra-virgin olive oil or grapeseed oil
- 2 teaspoons apple cider vinegar
Instructions
-
Preheat oven to 350 degrees.
-
Using coconut oil, extra-virgin olive oil, or grapeseed oil, grease two bread loaf pans.
-
Put water and yeast in mixing bowl.
-
Let yeast get bubbly, about 5 minutes.
-
Add remaining ingredients.
-
Mix until smooth.
-
Fill each loaf pan with 1/2 the batter.
-
Spread evenly with a spatula.
-
Bake the loaves for 50 to 60 minutes or more, until golden brown and a toothpick inserted in the center comes out clean.
-
Remove from oven.
-
Let cool on rack, in pans, for 15 minutes.
-
Turn loaves out of pans and return to cooling rack.
-
Let cool completely before slicing.
-
Store in an airtight container.
This bread is delicious toasted! We made grilled goat cheddar cheese sandwiches out of it today.
© Copyright 2007 by Wardee Harmon.
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I’m excited to have found your blog, and look forward to trying your recipes! I have two boys with varying food sensitivities–to wheat, dairy, and corn, among other things. I am having trouble finding enough bread options that they like since we are on a rotation diet. We have some barley bisuits they like, but other things they hardly tolerate! Thanks for the new recipes!
Susan
Hi, Susan! I have to say that I’m still working on the bread issue. I have a couple recipes to try soon. I hope you’ll visit again when I have more bread choices available!
Hi, Wardee:
I know you have continued to experiment with gluten-free breads, and that awhile ago you were looking for one that was closer to traditional sandwich bread in texture but more nutritious than the recipes you’d been encountering. I tried one today that I wanted to let you know about because it turned out so great: It had a nice crust on the outside but was soft and springy on the inside. I got the recipe, contributed by well-known GF recipe author Rebecca Reilly and titled Potato Sandwich Bread, from the August/September 2008 issue of Living Without. There are a couple of variations, and the flour blends seem fairly nutritious. The original recipe does call for three eggs, but I was able to substitute flax gel (1 tablespoon of flax seeds to 3 tablespoons hot water per egg) with great results. I don’t want to violate the magazine’s or Rebecca Reilly’s copyright protections by posting it here, but I wanted to alert you to it in case you are able to pick up a copy of the magazine. It is worth it to try this recipe—as well as some of the others contained in the issue! 🙂
Love,
Sonya
Thank you, Sonya! I would love to try it. I will have to look around for the magazine. I wonder if my library has it. I guess I could also try purchasing a back copy of the magazine.
Hi, Wardee:
The magazine might be kind of hard to find at your library, as it’s definitely a specialized publication. I can find it at the Whole Foods and Sprouts markets in my area, and I think I’ve seen it on newstands of the major bookstores here, too. You might have luck in those places where you live. I forgot to mention, too, that the recipe calls for “milk powder of choice.” Because we are dairy-free (as I know you are, too), I used Vance’s Dari-Free powder (available from Azure), and I’m sure you could use Better Than Milk powder (also available from Azure), as well.
Love,
Sonya
Sonya, I checked today on the Living Without website and they have that issue available for purchase, so I purchased it. I’m eager to try the recipe. My library didn’t have the magazines.
Wardee:
I’m glad you were able to pick up the issue, and I hope you find the recipe(s) helpful. The issue includes both “high-fiber” and “high-protein” flour blends for use interchangeably in the recipe. I had made the “high-protein” variation several times and really liked it. Today I tried the “high-fiber” variation, and it came out wonderfully, as well. Let me know about your experience once you’ve had a chance to try it.
Love,
Sonya