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.
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.
- 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
- preheat oven to 200°C (400°F)
- Combine water and psyllium husks and stir well using a spoon until the mixture thickens up to a gel-like consistency.
- Grate the carrots. Add grated carrots and oil to the gel-like mixture and combine well.
- 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.
- 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).
- Place the bread in the oven and bake for 45 mins.
- Take the bread out of the bread tin and bake for an additional 45 mins.
- 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.
- 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.