I’ve tested, adjusted, retested, and finally created this recipe for gluten-free, no added sugar, and sliceable sandwich bread. The ingredients go together quickly and there is no kneading or waiting for it to rise like traditional wheat breads.
Now you can take your sandwiches to lunch or work, it toasts well to go with breakfast bacon and eggs, grills well for BLTs, use your imagination… A denser loaf than commercial wheat sandwich bread, it is still light and fluffy enough for most people’s palates. And the taste is great.
Makes 1 8×4 inch loaf
Ingredients
2 cups blanched extra fine almond flour
2 Tablespoons coconut flour
¼ cup golden flax seed meal
½ cup tapioca flour or arrowroot flour
½ teaspoon aluminum free baking soda
1½ teaspoon aluminum free baking powder
¾ teaspoon fine grain sea salt
3 large eggs whisked
2 large egg whites whisked (or use 5 whole eggs total for a slightly denser bread)
6 Tablespoons almond or macadamia nut milk unsweetened or other non-dairy milk
½ Tablespoon raw apple cider vinegar
¼ cup coconut oil or butter, softened
Special Equipment: Parchment paper
Preparation
- Preheat your oven to 350 degrees and line an 8 x 4” loaf pan with parchment paper.
- In a large bowl, combine all dry ingredients, set aside. In a separate large bowl, whisk together the eggs and egg whites, almond milk, vinegar and coconut oil.
- Immediately stir the dry mixture into the wet mixture, stirring until moistened, careful not to overmix.
- Transfer all the batter (it should be pretty thick, like a sticky dough) into the prepared loaf pan, spread out evenly, tapping pan on the countertop a few times to evenly distribute.
- If desired, brush a bit of almond milk over the top of the loaf.
- Bake in the preheated oven for 60 mins or until loaf is completely risen and top is deep golden brown. An instered toothpick should come out clean.
- Cool in the pan on a wire rack for about 30 mins.
- remove from pan by holding the parchment paper and continue to cool on the rack until fully cooled.
- Slice as desired and store leftovers covered tightly in the refrigerator for up to 4 days or freeze it. Enjoy!
Copyright © 2021 Marie Cecchini Sternquist. All Rights Reserved
