Quick Sandwich Bread — Gluten-Free, Dairy-Free, Egg-Free
a variation on a recipe shared by a friend
makes 2 loaves
- 2 tablespoons yeast
- 4 cups warm water
- 2 cups brown rice flour
- 2 cups buckwheat flour
- 1 cup millet flour
- 1 cup tapioca flour
- 5 teaspoons guar gum
- 2 teaspoons sea salt
- 1/4 cup raw honey or raw agave
- 1/4 cup extra-virgin olive oil or grapeseed oil
- 2 teaspoons apple cider vinegar
Preheat oven to 350 degrees. Using coconut oil, extra-virgin olive oil, or grapeseed oil, grease two bread loaf pans.
Put water and yeast in mixing bowl. Let yeast get bubbly, about 5 minutes. Add remaining ingredients. Mix until smooth.
Fill each loaf pan with 1/2 the batter. Spread evenly with a spatula.
Bake the loaves for 50 to 60 minutes or more, until golden brown and a toothpick inserted in the center comes out clean.
Remove from oven. Let cool on rack, in pans, for 15 minutes. Turn loaves out of pans and return to cooling rack. Let cool completely before slicing.
Store in an airtight container.
This bread is delicious toasted! We made grilled goat cheddar cheese sandwiches out of it today.
© Copyright 2007 by Wardee Harmon.
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