Gluten Free Sandwich Bread

gluten free sandwich bread

Good gluten free sandwich breads can be hard to come by, and even harder to make. But this recipe is not only fairly simple but also delicious and very much a bread the whole family can enjoy. 

My whole philosophy around nutrition is centred around how much I believe in the nourishment and benefit of real foods. To say that gluten free foods are getting a lot of attention these days would be a vast understatement… But gluten free does not necessarily mean healthy! In fact, a lot of gluten free products are just as, if not more, refined and processed than the original products they’re trying to replace. And that, in my opinion, has nothing to do with real food, but everything to do with great marketing.

While gluten free is not necessary for everyone, it is, in my opinion and experience, helpful for most people to reduce the amount of refined grains (particularly wheat) they eat. Gluten is a protein found in grains, such as wheat, spelt, rye and oats (although oats only contain very small amounts). It is sticky in consistency (sorta like glue – hence the name) and is also what gives white bread that fluffy, gooey consistency we all like so much. The down side of gluten is that it is really difficult for the body to digest, especially when over-consumed, which is very often the case in the western world (hello? …wheat cereal for breakfast… sandwich for lunch… and pasta for dinner!), and can lead to serious health issues – particularly digestive issues, which can manifest in different ways and are only aggravated as more gluten is consumed. Seeing a nutritionist can be very helpful for learning and figuring out how gluten affects your body specifically, as we are all so different and with unique bodies and needs.

gluten free sandwich bread

Aside from being wholesome, this loaf also packs a good dose of carrots, which help add moisture and prevent it from going dry. I love how much this bread tastes and feels like a regular loaf of bread, and it is a bread our entire family will eat. It is easy to throw in the toaster and makes a mean sandwich, all while being easy on the digestive system and super filling.

Gluten Free Sandwich Bread
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Recipe type: Bread
Author:
Prep time:
Cook time:
Total time:
Serves: 1 loaf
Ingredients
  • 500 ml water
  • 20 g (5 tbsp) psyllium husk
  • approx. 160 g grated carrots (about 2-3 medium carrots)
  • 1 tbsp coconut or extra virgin olive oil
  • 2 tsp sea salt
  • 2 tsp baking powder
  • 30 gm (1 oz) sunflower seeds
  • 30 gm (1 oz) pumpkin seeds
  • 30 gm (1 oz) flax seed
  • 30 gm (1 oz) sesame seeds + extra to top
  • 170 gm buckwheat flour
  • 180 gm rice flour
Instructions
  1. preheat oven to 200°C (400°F)
  2. Combine water and psyllium husks and stir well using a spoon until the mixture thickens up to a gel-like consistency.
  3. Grate the carrots. Add grated carrots and oil to the gel-like mixture and combine well.
  4. Add salt, baking powder, seeds and flour and combine well until the dough is thick and sticks together completely, much like a 'regular' bread dough, but still slightly stickier and gel-like.
  5. Scoop the dough into a greased bread tin (I normally go for a silicone tin for best results) and drizzle with sesame seeds on top (optional).
  6. Place the bread in the oven and bake for 45 mins.
  7. Take the bread out of the bread tin and bake for an additional 45 mins.
  8. When done, the bread should be golden brown on top and have a hollow sound when tapped on the bottom. Remove from the oven and leave to cool on a cooling rack for at least 30 minutes before cutting into it as it will continue to set while cooling.
  9. Freezes well and keeps well in the fridge for up to 5 days. I like to slice my entire loaf and store in small batches in ziplock bags in the freezer.

 

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10 Responses to Gluten Free Sandwich Bread

  1. Dani Dineva says:

    Nice idea! Thank you for sharing it. I`ll try it very soon 🙂

  2. Julia says:

    Regina, may I uses flax seeds instead psyllium husk?
    thank you

    • Regina says:

      Sorry, there are no substitutes for the psyllium husks as they are far more absorbent than flax seeds, which means the dough likely won’t be thick and firm enough to set properly while baking.

  3. Jade says:

    Could you substitute rice flour for more buckwheat flour or almond flour?

    • Regina says:

      It would definitely work with extra buckwheat flour but this will likely alter the taste as well as buckwheat flour tends to have a distinct taste that some people find a bit strong. Alternatively you can substitute rice flour for a gluten free flour mix, but I don’t know that almonds flour would work as it isn’t nearly as absorbent as buckwheat. If you do try almond flour though, note that you will likely need to increase the quantity a bit too. Good luck and please let me know how you get on.

  4. Tea says:

    Hi! The bread looks great and I’d love to try it. However, I’m one of those people you mentioned that don’t deal well with the taste of buckwheat (flour). Do you have any idea of what I could use to substitute it? More brown rice flour? Quinoa? Oat? Millet? Or ignore the GF title and add spelt? (that ends the list of flours I’d like to use and/or can grind at home, I don’t have any of the standard GF flours). Thanks!

  5. Tea says:

    Hi again. I’m just gonna share my experiences, maybe it helps someone else out. It’s definitely one interesting loaf of bread:)! I went ahead and put them all in: oat, brown rice, amaranth, and millet flour (Except the rice which I bought, I ground them all myself in a coffee grinder).
    First, I want to say that this bread makes an incredible toast and has the best crust ever, when it’s fresh, warm and crunchy, the crust is to die for.
    However, when cold-blah! I wonder if that’s just my combo of flours or if it’s just that kind of bread. There’s a gumminess and squidginess to it that just isn’t very palatable. Since oats can get squidgy, next time I’ll omit or reduce them and see if it helps. Possibly replace it with homemade quinoa flour, or just up the other ones (I didn’t get the feeling that the kinds of flour were super important). But I suspect that it’s just that kind of bread, and that the jelly nature of psyllium makes it like that. Either way, the toasted version is so worth it!
    Btw, something was a bit off with the weight of the psyllium. 5 tbsp would have come out as much more than 20g! I didn’t know which one to follow, so I just put 30 g.
    Oh, and I could clearly see the very bread-like porous crumb formation in the top half of my bread, but the lower half was just very dense and sticky, and I suspect that’s just the bread being too heavy for the baking powder to do its thing in the low parts. Next time I’ll turn the bread over inside the pan after 20 mins and see if it makes a difference.
    Thank you for the recipe, I will be making it again and experimenting more.

    • Regina says:

      Hi Tea, are you using psyllium husk powder? My psyllium husk for 5 tbsp comes out as 20g, but the weight may be different if you’re using a powder? Using 1/3 extra psyllium could be why you found the dough very gooey. Thank you for your comments on the different flours! Good to know x

  6. Charlotte says:

    Hi, I love your bread and your blog..it has been a lifeline to me! Just a quick question- is this recipe for whole flax seeds or milled? and yes how much psyllium husk powder would you recommend? Again, thank you so much for these recipes…gluten, dairy, sugar and yeast free is a challenge but your stuff has helped me so much. Thank you!

    • Regina says:

      Thank YOU for your sweet and very encouraging feedback! Psyllium husk is as recipes states – 5 tbsp (20g) and flax I use whole, but could probably use milled too. Good luck with the baking x

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