Are you tired of purchasing pre-packaged bread from the store that contains gluten, dairy, and other ingredients that don’t align with your dietary preferences? Look no further, because I have just the recipe for you!
I’m a nutritionist and food blogger who loves experimenting with healthy and tasty organic recipes. Today, I’m sharing my delicious wheat-free (which could also be made gluten-free) sandwich bread recipe that’s guaranteed to make your taste buds dance with joy.
This recipe uses a combination of grain-free flours (like tapioca and brown rice flour), sunflower seeds, olive oil, and raw sugar to create the perfect loaf of bread. Not only is this recipe healthy and full of nutrients, but it’s affordable and straightforward to make.
Baking your bread from scratch allows you to control the ingredients, ensuring that you’re fueling your body with quality nutrients while indulging in a tasty treat. Best of all, by making your bread at home, you’ll save money in the long run.
So let’s get started on creating a soft and delicious loaf of bread that you can use to make an irresistible sandwich or enjoy on its own with some butter or jam.
Why You’ll Love This Recipe
Do you want to enjoy the delicious taste of sandwich bread without compromising on health? If the answer is yes, then you’re going to love this recipe. This wheat-free (could be gluten-free) sandwich bread recipe is the perfect choice for people who want to adopt a healthy lifestyle.
The ingredients used in this recipe are carefully chosen and measured to provide maximum health benefits. The use of gluten-free flour blend, including brown rice flour and tapioca flour, makes it an ideal choice for people with gluten intolerance or celiac disease. Additionally, the use of coconut flour adds a subtle but pleasant flavor and texture.
One of the best things about this sandwich bread recipe is its versatility. Whether you want to make a slice of toast for breakfast, a lunchtime sandwich or pair it with soup or salad for dinner, this bread will not disappoint you. The sunflower seeds add a crunch and nutty flavor that goes well with any toppings or fillings you choose.
This recipe is also easy to make and requires only a few simple steps. By using instant yeast and psyllium husk powder as thickeners instead of eggs, you can create a light but firm texture without sacrificing taste or nutritional value.
Moreover, by using olive oil instead of butter, this recipe is free from dairy products which makes it an excellent choice for vegans or people who are trying to cut back on cholesterol.
Overall, if you’re looking for a healthy sandwich bread recipe that doesn’t sacrifice taste, then this recipe is definitely worth trying. Its delicious taste and nutrient-dense ingredients will keep your taste buds happy while providing plenty of health benefits.
To make this wheat-free (could be gluten-free) sandwich bread recipe, we will need the following ingredients:
- 3 cups of gluten-free flour blend
- 1 tablespoon of instant yeast
- 1 tablespoon of xanthan gum
- 2 teaspoons of sea salt
- 2 tablespoons of raw sugar
- 1/4 cup of tapioca flour
- 1/4 cup of oats
- 1/4 cup of brown rice flour
- 1/4 cup of sunflower seeds
- 2 large eggs, at room temperature
- 1/3 cup of olive oil
- 1 and 1/2 cups of warm water
- 1 tablespoon of psyllium husk powder
Note: You can choose to use gluten-free flour brands such as Bob’s Red Mill or King Arthur Flour. You can also substitute oats for a gluten-free option.
Make sure you have all these ingredients on hand before starting the recipe, as it is important to follow the instructions closely for optimal results.
The Recipe How-To
Now, let’s get our hands dirty and make this scrumptious wheat-free sandwich bread! This recipe is a lot easier than it looks.
- 3 cups of gluten-free all-purpose flour blend (I love King Arthur’s)
- 2 tablespoons of raw sugar
- 4 teaspoons of instant yeast
- 2 teaspoons of xanthan gum (essential for gluten-free baking)
- 1 ½ teaspoons of sea salt
- 1/3 cup sunflower seeds
- 1/3 cup oats
- 1/3 cup brown rice flour
- 1/3 cup tapioca flour
- 2 large eggs, room temperature
- ¼ cup olive oil
- 1 tablespoon of apple cider vinegar or yogurt
- Warm water (around 110 degrees Fahrenheit) to make a soft and sticky dough
Step One: Mix the Dry and Wet Ingredients Separately
In a large mixing bowl, combine the flour blend, raw sugar, instant yeast, xanthan gum, and sea salt. Mix well. In another mixing container whisk to combine the warm water, olive oil, eggs, apple cider vinegar/yogurt, sunflower seeds, oats, brown rice flour and tapioca flour until well combined.
Step Two: Combine the Dry and Wet Mixtures
Pour the wet mixture slowly into the dry mixture while stirring until it forms a sticky dough. Beat on low for around two minutes using an electric mixer or by hand with a wooden spoon.
Step Three: Knead the Mixture
Knead the bread dough lightly in your work surface for around three minutes until it is smooth and elastic.
Step Four: Let It Rise
Put the mixture in a large greased bowl and cover with a kitchen towel or plastic wrap. Leave it in a warm area for about an hour or until it doubles in size.
Step Five: Shape the Dough
Once the dough has risen, punch it down and shape it to fit in a greased 9-by-5-inch loaf pan.
Step Six: Final Rise and Bake
Cover the pan with a kitchen towel and let it rise for another 20 minutes. Meanwhile, preheat your oven at 375 degrees Fahrenheit. Bake your bread for around 35 minutes, or until the top becomes golden brown.
Step Seven: Cool and Serve
Remove your freshly baked wheat-free sandwich bread from the oven and let it cool by placing it on a wire rack for another 15 minutes before slicing. This gluten-free and dairy-free bread is perfect for sandwiches or as a side to soup. Enjoy!
Substitutions and Variations
There are several substitutions and variations that you can make to this delicious wheat free (could be gluten free) sandwich bread recipe to customize it to your liking. Here are a few ideas:
– Flour Blend: Instead of using the gluten free purpose flour blend recommended in this recipe, you can use a different blend of gluten free flours. For example, you can use a combination of brown rice flour, oat flour, and tapioca flour to achieve a soft and fluffy texture.
– Seeds and Nuts: You can add some extra crunch and flavor to the bread by mixing in some sunflower seeds or chopped nuts like hazelnuts or almonds. Be sure to adjust the liquid ingredients accordingly if you decide to add seeds or nuts.
– Dairy-Free: If you are lactose intolerant, allergic to dairy, or follow a vegan diet, you can easily swap out the yogurt called for in the recipe with a non-dairy alternative like soy or coconut yogurt.
– Yeast-Free: If you prefer not to use yeast in your bread baking, you can omit the instant yeast from this recipe and increase the amount of baking powder instead. However, note that the texture and flavor may be slightly different from a traditional yeast-based bread.
– Paleo: To make this bread paleo-friendly, switch out the brown rice flour for almond flour or coconut flour. You may need to adjust other ingredient measurements as well to get the right texture.
With these substitutions and variations, you can easily make this wheat-free sandwich bread recipe work for your specific dietary needs while still enjoying a delicious and healthy loaf.
Serving and Pairing
Now that you’ve made this delicious and healthy gluten-free sandwich bread, it’s time to enjoy it to its fullest potential! This bread is perfect for making a classic sandwich, but it can also be used in a variety of other ways.
One of my favorite ways to enjoy this bread is toasted with some avocado spread and topped with fresh tomato slices. This makes for a quick and easy breakfast or light lunch. You could also use it to make French toast, grilled cheese, or as the base for an open-faced smorgasbord.
Another great way to serve this bread is as a side to a hearty soup or stew. The soft texture of the bread pairs perfectly with a warm bowl of homemade chili or vegetable soup. It’s also great for dipping into olive oil and balsamic vinegar as an appetizer.
If you’re looking for something sweet, try adding some fresh berries and whipped cream on top of a slice of this bread. The nuttiness of the oats in the recipe will complement the sweetness of the fruit perfectly.
This versatile gluten-free sandwich bread pairs well with so many different foods and flavors. Experiment with different toppings and fillings to find your perfect pairing!
Make-Ahead, Storing and Reheating
Preparing ahead of time can help make mealtime a breeze, especially when it comes to bread. This Wheat Free Sandwich Bread recipe can be made ahead and stored for later use. To store, cool the bread completely before wrapping in a plastic wrap and placing in an airtight container or freezer-safe bag. The bread will stay fresh for up to a week if stored at room temperature or in the refrigerator.
If you prefer to freeze the bread, slice it first and wrap each slice individually with plastic wrap or aluminum foil before placing in an airtight container or freezer-safe bag. Enjoy the convenience of having ready-to-go slices whenever you need them since sliced bread reheats quicker than larger loaves.
To reheat the individual slices or the loaf, take them out of the freezer or refrigerator, allow them to come to room temperature, then place in a preheated 300 degrees Fahrenheit oven for about five minutes. You’ll have warm, delicious sandwich bread ready to eat right away.
Whether you make this Wheat Free Sandwich Bread recipe ahead of time or not, it’s always useful to have some on hand for quick sandwiches, toast or even serving alongside soups and stews. Make sure to store it properly so that it stays fresh and delicious as long as possible.
Tips for Perfect Results
When it comes to baking, it’s not only the ingredients, but also the technique that matter. Here are some tips to ensure your sandwich bread turns out perfect every time.
Firstly, before starting the recipe, make sure your ingredients are at room temperature, especially the eggs and yogurt. Cold ingredients can cause the bread to bake unevenly or result in a denser texture.
Secondly, measuring ingredients accurately is crucial in baking. Use weighing scales when possible, but if you don’t have one, make sure to spoon flour into the measuring cup and level off with a knife for an accurate measurement.
Thirdly, kneading the dough correctly is important to develop gluten strands which help hold the bread together. Use a stand mixer with a dough hook attachment or knead by hand on a lightly floured surface until the dough becomes smooth and elastic.
Fourthly, let the dough rise in a warm place away from drafts. A common mistake is placing it in a cold spot which will slow down or prevent the rising process altogether.
Fifthly, do not over-bake the bread as it will result in dry and tough texture. Bake until golden brown on top and sounds hollow when tapped on bottom; an internal temperature of 190°F (88°C) when using a thermometer is also a good indicator of doneness.
Lastly, let your bread cool completely before slicing to prevent it from becoming gummy or tearing apart. For best results, use a serrated knife and store it in an airtight container at room temperature or in the refrigerator for up to 5 days.
Follow these tips for perfect results and enjoy delicious and healthy sandwich bread!
As a nutritionist and food blogger, I always receive a ton of questions about the recipes I share. So for this section, I’ve put together some frequently asked questions and their corresponding answers to help ensure that you get perfect results with this recipe. From baking substitutions to recipe tweaks, I’ve got you covered!
Can you get gluten and wheat free bread?
Gluten-free bread has gained popularity due to the increasing number of individuals either choosing or requiring it. These breads are made using alternative flours, like potato or rice, and often contain hydrocolloids like guar or xanthan gum, which enhance the texture.
What bread is made without wheat?
Sourdough bread is a great option for those looking for a healthy and delicious alternative. Made with rye grain flour and fermented grains, this bread not only aids in easy digestion but also packs a punch of bioavailable nutrients and probiotics. It’s simple to bake and can easily be prepared in the comfort of your own home.
What can replace gluten in bread?
There are a variety of gluten-free flours readily available in the market. Corn flour, also known as cornstarch in the US, is extracted from sweetcorn kernels by removing and refining its starch. Maize flour, polenta, potato flour, ground nuts, buckwheat flour, oats, and tapioca flour are alternative options to wheat flour, particularly for those with gluten intolerance. Each flour has its unique traits, which suits specific recipes, and tastes.
In conclusion, this wheat-free (could be gluten-free) sandwich bread recipe is a must-try for anyone looking to add a touch of healthy and deliciousness to their bread game! With the right mix of ingredients and the perfect balance of flavors, you won’t believe how amazing this bread is until you try it for yourself. Plus, with the added bonus of being vegan, dairy-free, and gluten-free, it’s perfect for everyone. Whether it’s for a quick snack or a hearty meal, this recipe has got you covered.
So don’t wait any longer and give this recipe a try today! I guarantee that you won’t be disappointed. With easy-to-follow instructions and a few simple substitutions and variations available to customize it to your liking, this recipe offers the perfect blend of convenience and taste. So go ahead and whip up a batch of this delicious sandwich bread for yourself – your taste buds will thank you!
Wheat Free (Could Be Gluten Free) Sandwhich Bread Recipe
- 2 cups water
- 1/4 cup yogurt
- 1 cup raw sunflower seeds
- 1 cup raw uncooked brown rice
- 1 cup rolled uncooked oats
- 1 cup tapioca flour
- 1/4 cup raw sugar
- 2 teaspoons celtic sea salt
- 3 tablespoons olive oil
- 2 eggs
- 2 egg whites
- 1 1/2 tablespoons xanthan gum
- 3 tablespoons instant yeast
- Put water and yogurt in blender. Add sunflower seeds, rice, oats, 2 tbsp sugar, sea salt, and 3 tbsp olive oil. Blend on high for six minutes, but give your blender a slight rest every two minutes so as not to over-heat the motor if your blender is not a strong one.
- I now let the whole mixture sit overnight. If you wish, go directly to step 3.
- Just before baking add eggs and egg whites to blender. Blend on high for 3 minutes.
- In a seperate bowl add 1 cup tapioca flour, xanthum gum, 1/2 tbsp sugar, and yeast. Give a slight mix to blend ingredients.
- Pour wet ingredients into dry and mix by hand until well combined.
- Grease two 9 X 5 loaf pans. Split mixture between both pans and set to the side and allow the yeast to rise for about 40 minutes.
- In a preheated oven, bake bread for about 1 hour at 350 degrees F. Check after 40 minutes as my oven is a little off and timing may not be accurate for your oven.
- Note: I often brush the loaf with butter and add dehydrated garlic and onion flakes to the top.
Add Your Own Notes
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