What comes to mind when you think of gluten free sandwich bread? Thick as a brick, dry and crumbly, can only be eaten toasted, expensive, or just plain yuck and something that was written off years ago. People always ask if I’ve ever come across a really good GF sandwich loaf recipe, which for years the answer was “nope,” until now!
I’ve been gluten free for so long now, I think I’ve developed an aversion to store bought loaf breads that crumble at the mere thought of a piece of turkey and some lettuce. Here’s a Gluten Free, Grain Free, Gum Free, Yeast Free, Soy Free and Dairy Free loaf bread (which can be made with dairy if you prefer).
It’s not the ginormous pullman size by any means (like the old Wonder bread size), but it’s big enough (4″ x 8″ loaf) to handle some sandwich ingredients, makes an amazing grilled cheese or even French toast. But what it lacks in size, it makes up for in convenience – not only is it quick and easy to make, but it freezes really well, too! Once you get the hang of it, don’t stop there! You can make a GF Honey Un-Wheat Loaf or a GF Cinnamon Raisin Loaf too!
I put together a little video so you can see how easy it is to make. And yes, from start to finish, you can have a hot loaf of bread in less than an hour.
Gluten Free White Sandwich Loaf Bread (in Under an Hour!)
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 Nutritional Yeast
- 3 Egg Whites (6 Tablespoons if using egg whites from a carton)
- 1 1/2 teaspoons 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 (see the video to learn a super fast and effective way to do this).
- 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 the 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.
Make sure the yogurt you choose is unsweetened - the grams of sugar on the nutritional label should be minimal (1 gram or so).
Some dairy free yogurts have thickeners in them made from rice, gums, and more so read labels and choose the yogurt that best fits your dietary needs.
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.
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