Gluten Free Sandwich Bread: Fall in love with this no-knead, light & fluffy bread. Egg free & dairy free options. The EASIEST & BEST home made gluten free bread recipe!
There is nothing like enjoying a slice of fresh homemade bread; the warm scent that fills the house, the feeling of coziness, and pretending for a moment that you are WonderChef SuperMom. Because who bakes bread these days?
This Gluten Free Sandwich Bread is made just for those of you who cannot tolerate gluten but still want a light, fluffy, REAL piece of bread. With just a handful of ingredients, a quality mixer (or strong arms!), and a little time to rise, this bread will be filling your house with that lovely warm and cozy fresh bread scent.
Avoid heavy metals & arsenic in gluten free flours
Before we dive into making this Gluten Free Sandwich Bread lets talk about ingredients. Gluten-free flour can be a great alternative for people with an inability to digest gluten or those who have inflammation and leaky gut with more traditional grains. However, it can also be laden with heavy metals and in particular, arsenic.(1)(2)(3) You can minimize your risk of heavy metal exposure by:
- Limiting your consumption of rice products and rice flours (this bread is a special treat in our house)
- Sourcing flour from a company that complies with annual third party heavy metal testing (especially arsenic)
For gluten-free flour check out Namaste Organic Perfect Flour Blend. Namaste states on their website, “Namaste Foods rice sources are from California and they require strict testing annually of all raw goods. We receive documentation from our supplier certifying there is no arsenic in the rice/rice flour we buy. Namaste Foods goes to great lengths to provide our customers with the safest possible products.”(source)
At the time of writing this post we are not sponsored or affiliated with Namaste and would like to simply give an honest recommendation that we believe their organic gluten-free flour to be of high quality, free of the top eight allergens, and it works like a charm. Breads, tortillas, cookies, muffins …you name it …. it works!
Why is there so much gluten intolerance?
Everyone has a theory and the truth is that it probably isn’t just one thing. Here a few interesting facts that I will share and let you decide what to make of it:
- The U.S. we began spraying wheat crops with glyphosate in the early 1990’s (source)
- We have continued to spray glyphosate on our crops in order to “dry them out quickly” since that time (source)
- When glyphosate is combined with gluten this increases the damage done to the intestines (source)(source)
- Our intestines have a protective layer that is one cell layer thick. When this gets damaged (e.g. the junction between the cells are no longer tight) then it lets large proteins (such as gluten) into our blood stream and then we often times develop antibodies against the large, undigested protein because it is not suppose to be (in that form) in our blood stream.
- Glyphosate is water soluble and therefore it evaporates, is in our air, in our rain, in our water supply — its everywhere.
- Our gut is our second brain, our immune system, our gate keeper — if we destroy it with toxins then disease will most likely follow (e.g. celiac, autoimmune, behavioral disorders).
Need more information on glyphosate and arsenic?
- Listen to this excellent podcast featuring Dr. Zach Bush on how to mitigate the effects of glyphosate for your family
- Read more about the huge problem of arsenic in rice here.
Alright, that was a fun side note. On to this amazing Gluten Free Sandwich Bread! I make the bread in my KitchenAid stand-up mixer with the whip attachment. I have made it by hand a few times and it works fine and is good exercise when the day has been too busy to do a proper workout. Simply put the ingredients in, mix for two minutes (or until well combined when making by hand), and then dump into a greased bread pan and let it rise. Can we say EASY again? The picture above is what the dough looks like before it has risen.
This bread pan is a specialty gluten-free bread pan. The little ridges on the sides help the bread rise better and keep it from falling. You can purchase one just like mine here. This recipe is almost fail-proof and a regular bread pan or stone bread pan will work as well.
And this is what it looks like after 50-90 minutes of rising. I find that the amount of time needed to rise really depends on the warmth of my house with shorter rising times when the ambient temperature is at least 75 degrees Farenheight.
This Gluten Free Sandwich Bread goes great with:
- Home made Quick No-Cook Raspberry Chia Jam
- Drizzled with a bit of raw honey
- With Tuna Salad
- Smothered in raw grass-fed butter (recipe soon!)
- To make Curry Meatball sandwiches
Don’t forget to save this GLUTEN FREE SANDWICH BREAD to your favorite Pinterest board for later!
Gluten Free Sandwich Bread
- 2 large eggs or substitute 2 gelatin eggs (see recipe notes)
- 4 1/2 Tbsp refined coconut oil or grass-fed organic butter
- 3/4 tsp apple cider vinegar
- 3 Tbsp honey
- 1 1/2 cups warm water 105 - 110 degrees Farenheight
- 3 cups Namaste Organic Gluten Free Flour Blend
- 2 tsp xantham gum look for corn free, non-GMO
- 2 tsp yeast
- 1 1/2 tsp Gelatin unflavored, grass-fed
- 3/4 tsp sea salt
- 1/3 cup organic dry milk optional (see recipe notes)
- 1 Tbsp or butter optional (for glazing top of bread prior to baking)
Mix yeast and warm water together. Let sit for 3-5 minutes.
Add remaining wet ingredients to the yeast/water mixture.
Mix dry ingredients and add to wet ingredients. If using stand-mixer beat for no more than 2 minutes. If mixing by hand make sure to mix well without over mixing. Do NOT knead this dough.
Pour dough into greased 9 x 4 x 4 inch loaf pan. Gently spread the dough so that it is even across the pan, cover loosely with a towel and let rise in a warm area for 60-90 minutes.
Preheat oven to 385 degrees Farenheight. Make 3 slash marks across the top of the risen dough with a sharp knife to allow air to escape while the bread bakes. If desired, brush top of loaf with oil or butter. Bake in oven for 55-60 minutes or until golden brown on top.
Remove from oven and cool x 30 minutes before removing from bread pan.
- This bread is wonderful for the first 3 days and then it starts to get stale (it is real food .... no preservatives!). If you find that you have't eaten all of it yet just use a food processor or blender to make yourself some gluten free bread crumbs. Store the bread crumbs in the freezer until you are ready to use them.
- If you tolerate dairy try using 1/3 cup organic dry milk or using 1 cup water + 1/2 milk in the recipe for a fluffier result.
- This bread will still turn out well if you use gelatin eggs in place of chicken eggs.
- To make ONE gelatin egg combine 1 tsp gelatin with 1 Tbsp warm water and whisk. Then pour an additional 2 Tbsp of HOT water in while whisking. It will turn into a thick, sticky paste. Wait 2-3 minutes and then use like a normal egg.
- This bread is wonderful for about 2-3 days and then starts to get a little "old" tasting (no preservatives!). If you have any left after 3 days just blend it up (cut it into chunks first) in a high powered blender or food processor to make your own bread crumbs. Store in a clear plastic bag in the freezer for up to 6 months.
Don’t forget to save this GLUTEN FREE SANDWICH BREAD to your favorite Pinterest Board for later!
Tools used to make this recipe (click on photo to learn more):
KitchenAid Mixer: This is a durable tool that makes every Mom’s life so much easier. Such a time saver in the kitchen!
(2) “Gluten-Free Diets May Lead to Elevated Mercury and Arsenic Levels.” PBS, Public Broadcasting Service, 14 Feb. 2017, www.pbs.org/wgbh/nova/next/body/gluten-free-diets-may-cause-elevated-mercury-and-arsenic-levels/.
(4) Foods, Namaste. http://www.namastefoods.com/faq/accessed 30 Aug. 2017.