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Gluten-Free sandwich Bread

Gluten-Free Sandwich Bread

One of the challenges of being gluten-free is the lack of decent vegan bread options. I’ve been craving a good, sliceable loaf lately, though, something to use for sandwiches and did a little experimentation. Here we are! Gluten-free loaves are not going to get as big and puffed up as wheat loaves, so keep that in mind, but that’s a pretty minor shortcoming. Otherwise, it tastes fantastic. I had to stop my gluten-loving boys from eating the whole loaf the first day I made it.

I highly recommend using a all-in-one all-purpose blend, like Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour, because it’s formulated to work and taste just like all-purpose flour but also, it has ingredients in it, like xanthan gum, in just the right proportion to give you the best results. Gluten-free baking is challenging and finicky enough without needing to troubleshoot. Anyway, the bread has a nice, slightly crisp exterior and chewy, dense interior, making it perfect for sandwich bread. Recipe note: I used a stand mixer for this. You can mix by hand, just know it will take a little more elbow grease.

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Gluten-Free Sandwich Bread

12 tablespoons ground flax
6 tablespoons aquafaba
1 packet active dry yeast
(or 7 grams/ oz.)
1 cups plain, unsweetened vegan milk, lukewarm
3 cups gluten-free baking flour
(I used this one by Bob’s Red Mill)
2 tablespoons tapioca starch
teaspoon salt
cup olive oil
3 tablespoons sesame seeds, oats, sunflower seeds or whole flax seeds to cover,

In a small cup, mix together the ground flax and aquafaba. Stir with a fork or a mini-whisk. Keep in the refrigerator for 10 - 15 minutes to gel.

Meanwhile, pour the milk in a small or medium bowl and sprinkle the yeast on top. Allow it to sit and the yeast to foam. If the yeast doesn’t foam, you will need to start again because the yeast may have been too old or the milk was either too hot or too cold. It should be warm but not hot, about 105 - 110 degrees.

In a large mixing bowl of a stand mixer, add the flour, tapioca and salt. Mix in the milk and yeast, flax mixture and olive oil. Mix on medium speed with the hook attachment for five minutes. If mixing by hand, stir together with a large spoon vigorously for about eight minutes.

Lightly oil a 9-X-5 loaf pan. Pour the flour mixture in and smooth the top with a silicone spatula or the back of a spoon until flat. Press any optional seeds lightly into the top. Cover with a clean kitchen towel in a warm area (on top of the stove, for example), and allow to rise for an hour.

About 15 minutes before your bread is done with its rising time, preheat the oven to 375 degrees. When it’s done rising, remove the kitchen towel and bake for 55 minutes. Allow to sit in the pan for five minutes, then turn out and cool on a wire rack completely before slicing.

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