Gluten-Free, Dairy-Free Sandwich Bread


This delicious, nutritious multi-grain bread is made in a heavy-duty mixer without gluten, dairy and white sugar. It’s sure to become your favorite white sandwich bread. It won’t crumble in your packed lunch. Living Without’s test kitchen gives this recipe two thumbs up – but it does require eggs. To ensure success, use a heavy-duty mixer, not a bread machine.

2 eggs, lightly beaten
1 cup water
2 tablespoons vegetable oil
2 tablespoons liquid honey
1 teaspoon cider vinegar
2 ¾ White Bread Flour Mix

1. Lightly grease a 9×5-inch loaf pan.

2. In a bowl, using a heavy-duty electric mixer with paddle attachment, combine eggs, water, oil, honey and vinegar until well blended. With the mixer on its lowest speed, slowly add bread mix until combined. Stop the machine and scrape the bottom and sides of the bowl with a rubber spatula. With the mixer on medium speed, beat for 4 minutes.

3. Spoon dough into prepared pan. Let dough rise uncovered in a warm, draft-free place for 60 to 75 minutes or until it reaches the top of the pan. Meanwhile, preheat oven to 350°F.

4. Bake bread in preheated oven for 35 to 40 minutes or until internal temperature of loaf registers 200°F on an instant-read thermometer. Remove from the pan immediately and let cool completely on a rack.

Each slice contains 93 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 235mg sodium, 16g carbohydrate, 2g fiber, 3g protein.

For Raisin Loaf, add ½ cup raisins and 1 teaspoon ground cinnamon to White Bread Flour Mix before adding to liquids.

White Bread Flour Mix


If not using this mix right away, seal it tightly in a plastic bag, removing as much air as possible. Store at room temperature for up to three days or in the freezer for up to six months. Let bread mix warm to room temperature and mix well before using.

1 cup brown rice flour
½ cup amaranth flour
⅓ cup almond flour or brown rice flour  
⅓ cup quinoa flour 
¼ cup potato starch (not potato flour)
2 tablespoons tapioca starch/flour
1 tablespoon xanthan gum
1 tablespoon instant yeast
1½ teaspoons salt

In a large bowl or plastic bag, combine brown rice flour, amaranth flour, almond flour, quinoa flour, potato starch, tapioca starch, xanthan gum, yeast and salt. Mix well.

Recipes and nutritional data excerpted from 250 Gluten-Free Favorites by Donna Washburn and Heather Butt © 2009 Robert Rose Inc. Reprinted with permission. All rights reserved.





Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.


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