Gluten-Free Sandwich Bread

Start to finish: 2 hours 15 minutes

Servings: 10 slices

A blend of gluten-free flours, combined with tapioca starch and arrowroot powder, creates a structure and texture comparable to traditional wheat bread without triggering immune responses with wheat intolerances or allergies. This bread is free from all 9 major food allergens (milk, eggs, peanuts, tree nuts, fish, shellfish, soy, wheat, and sesame).

If you have histamine intolerance or yeast sensitivity, reduce the active dry yeast to 1 1/2 teaspoons and extend the rising time to 2 hours. Alternatively, replace the yeast with 1/2 teaspoon baking soda and 1 teaspoon fresh lemon juice (add with the wet ingredients). This creates a quick bread without yeast fermentation, making it more suitable for low-histamine diets.

Ingredients

• 1 1/4 cups warm water
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 1/2 teaspoons sea salt
• 2 tablespoons raw honey
• 2 tablespoons extra-virgin olive oil
• 1 3/4 cups brown rice flour
• 3/4 cup tapioca starch
• 1/4 cup arrowroot powder
• 2 tablespoons psyllium husk powder
• 1 1/2 teaspoons baking powder (aluminum-free)
• 1/2 teaspoon ground flaxseed (optional)

Instructions

1. Pour the warm water into a large mixing bowl and test the temperature with a thermometer. The water should be between 105 F and 115 F. If it is too hot, allow it to cool slightly before proceeding.
2. Sprinkle the active dry yeast over the warm water, and let it sit for 1 minute without stirring.
3. Add the sea salt, raw honey, and extra-virgin olive oil to the water and yeast mixture.
4. Stir gently using a wooden spoon until the yeast is dissolved and the ingredients are combined. The mixture should appear slightly cloudy and foamy after 5 to 10 minutes.
5. In a separate bowl, whisk together the brown rice flour, tapioca starch, arrowroot powder, psyllium husk powder, baking powder, and ground flaxseed (if using).
6. Create a well in the center of the dry ingredient mixture, and pour the wet mixture into it.
7. Using a wooden spoon, stir the wet and dry ingredients together for approximately 2 to 3 minutes until a thick batter forms. Unlike traditional bread dough, this mixture will be batter-like rather than kneadable.
8. Line a loaf pan with parchment paper, ensuring the paper extends slightly above the pan edges for easy removal.
9. Pour the batter into the pan, and smooth the top with a wet spatula to create an even surface.
10. Cover the loaf pan loosely with a kitchen towel or plastic wrap to create a warm, humid environment for rising.
11. Place the covered loaf pan in a warm location (such as an unheated oven with the light on or a warm corner of your kitchen) and allow the dough to rise for 1 hour. The dough should increase in volume by approximately 25 percent to 50 percent.
12. After 1 hour, preheat the oven to 375 F.
13. Once the oven has reached the correct temperature, carefully place the risen loaf pan in the center of the oven.
14. Bake for 40 to 45 minutes. The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean with no wet batter clinging to it.
15. Remove the loaf pan from the oven, and allow it to cool in the pan for 10 minutes. This resting period allows the interior to set properly.
16. Run a knife around the edges of the bread, and carefully invert it onto a cooling rack to cool completely. The bread should cool for at least 1 hour before slicing to prevent crumbling.
17. Once completely cooled, slice the bread into 10 equal portions using a serrated bread knife with a gentle sawing motion to prevent crushing.
18. Store the bread in an airtight container at room temperature for up to 3 days, or freeze wrapped in parchment paper and placed in a freezer bag for up to 1 month.

Nutritional information (per slice)

• Calories: 155
• Protein: 2.5 g
• Carbohydrates: 31 g
• Fiber: 2 g
• Fat: 3.5 g
• Sodium: 340 mg

Suitable for

Dairy-free diet, egg-free diet, gluten-free diet, nut-free diet, soy-free diet, vegan diet

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