Recipe: Gluten Free Honey Un-Wheat Sandwich Loaf Bread (In Under an Hour!)
Some people love white bread, others prefer a honey-wheat flavor. With that said, finding one that’s gluten free that you actually like is another story. Like the white bread recipe, this one stays together when you’re eating a sandwich. It’s also grain free, dairy free, yeast free and xanthan gum free! And the little extra sweetness makes for the perfect nut butter and jelly sandwich or some yummy French toast!
Recipe: Gluten Free Honey Un-Wheat Sandwich Loaf Bread (In Under and Hour!)
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 1 Loaf
ALWAYS double check your ingredients for Gluten Free status (including manufacturer's statements) before using!
Click here for a short video on how to make this bread!
1 1/2 Cups Almond Flour
3/4 Cup Arrowroot Flour
6 Tablespoons Cassava Flour
3/4 teaspoon Salt
3/4 teaspoon Baking Soda
1 1/2 teaspoons Cream of Tartar
1 Tablespoon Ground Flax Seed
3 Egg Whites (6 Tablespoons if using egg whites from a carton)
1 Tablespoon Honey
3/4 Cup Plain, Unsweetened Yogurt (Dairy free works great too!)
1 Tablespoon Apple Cider Vinegar
1 Tablespoon Oil
Preheat oven to 350 degrees F.
Line a 4" x 8" bread pan with parchment paper.
In a mixing bowl, combine the dry ingredients and mix well.
In a smaller mixing bowl, combine the remaining (wet) ingredients and mix well.
Pour the wet ingredients into the dry ingredients and combine thoroughly.
Spoon the batter into bread pan, then smooth the top with a spatula.
Bake 35 - 40 minutes until golden.
Remove from oven, lift loaf out of pan and allow to cool on a rack for 15 minutes before slicing.
Freeze any leftovers: Slice ahead of time to make defrosting a little quicker.
Use within a day or so, or slice, wrap, bag and freeze to keep it fresh.
Have leftovers? Left it out a little too long and now it's not as soft and fresh? Make grilled cheese, French toast, croutons or snack mixes! Recipes at gluten-free-way.com
Bread pan: I used a "1 pound" bread pan that measures 4" x 8" at the top, but tapers down to 3 1/2" x 7 1/2" as it reaches the bottom. The height of your loaf will be dependent on the type of pan you use.