Guest Post by Erin of The Humbled Homemaker
A few weeks ago I decided to finally try my hand at making gluten-free bread. My little girls have never really eaten sandwiches because they are gluten-free, and I could never get up the nerve to bake a sandwich bread that would meet all of their dietary needs.
You see, beyond gluten, neither of them can tolerate dairy well, and my oldest cannot eat eggs.
And bread without eggs–well, I thought it would probably flop, literally.
I was pleasantly surprised–and overjoyed–that this bread recipe came out in my first attempt!
My little girls consumed the first loaf within an hour of me pulling it out of the oven. They think it’s the best thing since, well, sliced bread. 😉
Easy Allergy-Friendly Sandwich Bread {gluten, egg and dairy free}
*Adapted from this recipe at Whole Intentions*
Ingredients
- 3 cups rice-oat gluten-free flour mix, using freshly-ground flours
- 2 teaspoons xanthan gum
- 1/2 tablespoon real sea salt
- 3 tablespoons sucanat
- 1/2 tablespoon dry yeast
- 2 teaspoons melted coconut oil
- 1 1/2 cup + 2 tablespoons warm water
Method
1. Whisk together all dry ingredients in a large bowl and set aside.
2. Combine oil and water and then add to dry ingredients. Mix until well combined. (It will appear more like cake batter than bread dough but will still be quite thick.)
4. Preheat oven to 400 degrees. Pour dough into greased loaf, cover with with a clean dish towel and let rise on top of the oven while it is warming up.
5. Once dough has risen to just under the top of the pan, bake it for 10 minutes.
6. Place a foil “tent” over the bread and bake for another 35-45 minutes.
7. Once bread is done, allow to cool for 5 minutes before removing to a wire rack.
8. It’s delicious warm, but it “sets” better if you let it cool before cutting into it.
This bread is wonderful alone as toast or as sandwich bread, and it even freezes well!
Have you ever made gluten-free bread?
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