Amazing Everyday Sandwich Bread


Gluten Free Everyday Sandwich Bread -

Here is one recipe that needs no changes!  A fantastic everyday sandwich bread that has become a staple in our house.  So far, (and we are only 3 1/2 months into gluten free living) I would highly recommend getting the cookbook Nourishing Meals by Alissa Segersten and Tom Malterre, MS, CN.  Check out this recipe and many others at:

TIP:  When making gluten free breads, I find it best if you cook in a glass loaf pan.  After bread is made I keep mine in a UNZIPPED ziploc bag.

Wet Ingredients:

  • 2 1/2 cups warm water (105 to 110 degrees F)
  • 1 tbsp active dry yeast
  • 1 tsp maple syrup or organic cane sugar
  • 2 tbsp organic extra virgin olive oil
  • 2 tbsp maple syrup
  • 1/3 cup ground chia seeds
  • 1/3 cup whole psyllium husks

Dry Ingredients:

  • 1 to 1 1/2 cups sorghum flour
  • 1 cup brown rice flour
  • 1 cup tapioca flour
  • 3/4 cup almond flour
  • 1/2 cup millet flour
  • 1 1/2 tsp sea salt

Place the warm water in a bowl or 4 cup liquid glass measure.  Add the yeast and a teaspoon of maple syrup, whisk together.  Let rest for 5 to 10 minutes to activate the yeast.  The mixture should get foamy or bubbly.  If not start over.

While the yeast is activating, mix 1 cup of the sorghum flour with the remaining dry ingredients together in a large bowl.

After the yeast is activated whisk in the olive oil, additional maple syrup, ground chia seeds, and psyllium husks into the water-yeast mixture.  Let stand for no more than 2 minutes to let the chia and psyllium release their gelatinous substances.  Whisk again.

Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick.  Turn dough out onto a floured wooden board.  Add more sorghum flour (1/4 to 1/2 cup), a little at a time, until the dough holds together and isn’t too sticky.

Form dough into an oblong ball, and place it into an oiled 9 x 5 inch bread pan.  Cover with a damp towel or piece of waxed paper and place into a warm spot to rise.  You can also place the bread pan in another larger pan of warm water.  Let dough rise for an hour or until nearly doubled in size.  Rising time will depend on the temperature of the environment around the dough.

Preheat the oven to 375 degrees F.  Bake bread for about 55 to 60 minutes or until top is lightly golden and nice crust has formed.  Let pan cool for about 10 to 20 minutes before removing the bread.  Then release it with a knife and turn it over.  Cool on a wire rack.

10 thoughts on “Amazing Everyday Sandwich Bread

  1. Okay, I’m super impressed you’re baking bread already!! It took me over a year 🙂 And I only made one loaf, ha. But I’ll keep this recipe on file for when I’m feeling brave enough to try again.

    • You’ve got to try this one. Healthy and good. I feel happy giving it to my kids. I have a white bread recipe too that I will post once I remake and take pictures. Just not the most nutritional bread ever!

    • It’s honestly great…and I’ve tried quite a few in my short gluten free existence. Enjoy and keep me posted if you do end up making this or any of my other recipes. I would love to know how they turn out. J

  2. Delicious!!!! My girls said it’s the best bread they’ve ever had – thanks, Jen!

  3. I am so thrilled to see recipes for bread with no gums!!! I have looked at all of them, and this one has the least number of problematic ingredients for me. I cannot have psyllium though and do not have sorghum. I’d prefer not to add another flour to my collection since I don’t do much baking. Do you have suggestions for substitutes for psyllium and sorghum? I have brown rice flour, tapioca starch, millet flour and almond meal. On the psyllium, could I use more chia or replace psyllium and some liquid with some amount of eggs? Thank you for your help! Can’t wait to take a look at your other recipes.

    • Ann,

      Thank you so much for visiting my site…I hope you find plenty of recipes (definitely try today’s post of Hawaiian Sweet Bread – it’s yummy!). In regard to flours, sorghum is not my favorite and it is considered a “medium” flour so you could substitute it with either the brown rice flour or the millet flour. Look under my LIVING tab at the top of the home page and it will connect you to a post on gluten free flours. My post lists most flours, what they are good for and which can be substitute with which. As for the psyllium, that one you will have to play with. Have you googled psyllium replacement? I would try omitting all together and see what your results are. I have also heard of egg substitutions however I have never tried it.

      I hope this has helped you a little bit. If you put your email in the subscription area at the top right hand corner of my home page, you will never miss a post.


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