Gluten-Free Sandwich Bread

I’ve often said on this blog that I’ve been searching for a bread recipe that doesn’t turn out like a brick or is gummy. That’s very difficult when eggs aren’t included in the recipe. Flax gel and other egg substitutes just don’t seem to work well in breads. I may, however, have finally found the answer. Here’s a bread recipe that I’ve just made, raises very nicely, is very easy to make, even with the yeast. It’s really not that difficult to use yeast, the correct temperature to activate yeast is between 98 and 101 degrees so lukewarm like baby formula. And it tastes delicious!

Grease an 8×4″ loaf pan. In a 2-cup bowl, heat in the microwave for 40-45 seconds:

1 cup non-dairy milk

When you take it out, stir it a little then test it with your finger or put a drop on your wrist. It should be lukewarm, your body temperature so if you put a drop on your wrist, it shouldn’t feel hot or cold. If it feels cool, put it back in the microwave for 5-10 seconds more. If it feels too hot, stir with a metal spoon and whisk in:

2 teaspoons date sugar

This should help cool it down but test it again. If it already feels lukewarm on your wrist go ahead and add the date sugar along with:

2 1/2 teaspoons active dry yeast

Whisk in the yeast and set aside for 10-15 minutes. If your yeast/milk mixture doesn’t start bubbling (foaming) in the first 5 minutes, it’s no good, throw it out and start again.

While the yeast works, in a large bowl combine:

1 cup millet flour

1 cup oat flour

1/2 cup arrowroot

1/2 cup tapioca starch (or flour)

1/4 cup quinoa flour

1/4 cup whole millet (optional)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

Whisk to combine, leaving a pit in the middle of the dry ingredients. In a small bowl combine:

5 tablespoons ground chia seeds

1 cup warm water (again test on your wrist for lukewarm)

3 tablespoons oil

2 teaspoons vinegar

Let sit for a couple of minutes (3 or 4). Add to the dry ingredients and then add:

the yeast mixture

the chia mixture

Stir to combine wet and dry ingredients but be careful not to overmix or your bread will be tough. Spoon into the prepared loaf pan, pushing down the dough to release any air bubbles and gaps along the sides of the pan. Set in a warm place for 40-50 minutes or until dough reaches the top of the loaf pan.* Preheat oven to 350 degrees. Bake the bread for 60 minutes. Remove and cool completely (3-4 hours at least) before cutting.

*I brushed the top of the loaf with avocado oil so that the top didn’t get dried out while rising. When I removed it from the oven, I brushed it again with the oil to soften the top crust which likes to crumble with this bread.

7 thoughts on “Gluten-Free Sandwich Bread

      1. Seems like eggs are in so much stuff. I’d heard there was a pizza restaurant that has gf/vegan cheese pizza near us. We went there Saturday and I asked for the gf crust ingredients list- I got super excited as she read it off- until the last two ingredients: eggs and soy. Big, no. Ha ha. Your recipe here sounds really great. Especially if it’s tasty- most gf breads I have tried are pretty bland.

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      2. I have to make my pizza from scratch. Not difficult, kind of fun to play with toppings. I have a recipe on the stie for gluten-free, egg-free pizza crust you might want to try. I find I don’t eat out much anymore, too many allergies and most restaurants don’t have chefs on site who can make special things and those that do are expensive.

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      3. I’ve been looking for a pizza crust recipe- thank you. The mixes always have an ingredient or two I can’t have. I understand about eating out.

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