Sandwich Bread (Gluten-free, Egg-free, Oil-free)

Gluten-free Sandwich Bread (16)

Oh goodness me, do I have a treat for you today!

My flour, starch and grain collection has gone a bit haywire again. Mason jars full of random seeds, bulk bin bags strewn across the pantry, little containers with various flours, unlabeled and growing dust…

My favorite way to attack an unruly pantry is to either create a couple batches of grain-free granola bars or make bread. Both use up a good amount of ingredients, fast.

I usually go the granola bar route because making bread scares me, what with Kevin being German and all. That man knows his bread. To top it all off, his Mom is visiting right now, so making a bread that would pass their high standards was a little intimidating.

… but I went for it!

Sandwich-Bread2

About 6 months ago, I ordered 10 pounds of teff grain with plans of puffing it for cereals and granola… but that never happened. So I figured if I could nail down a good teff bread, I could start making my way through the 10 pounds of grain sitting in the pantry.

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Teff is an ancient grain that is believed to have originated in Ethiopia. It’s extremely tiny in size and is loaded with calcium, B vitamins and manganese.

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You can find teff flour in most health food stores. I ground my own teff flour using my Vitamix dry container. Works like a charm for making quick flours!

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I wanted to make this recipe oil-free. You know, pump up the nutrients of the bread and make it easier to digest for many of you oil-free folks out there.

4 iterations later, and I have the perfect gluten-free sandwich bread for you. It can be sliced super thin, it’s flexible (perfect for sandwiches for the first few days, after that, best to heat it up) and loaded with protein, fiber and calcium. 2 slices has more than 10 grams of protein!

(It makes great French toast, too)

Gluten-free Sandwich Bread (4)

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Inspired by The Whole Life Nutrition Kitchen

4.5 from 11 reviews
Sandwich Bread (Gluten-free, Egg-free, Oil-free)
Author: 
Recipe type: Vegan, Gluten-free, Dairy-free, Refined sugar-free, Corn-free, Egg-free
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Egg-free, oil-free and gluten-free bread made with high protein teff flour. Perfect crunchy crust, soft inner bread and delicious taste.
Ingredients
Instructions
  1. Lightly oil an 8 x 4-inch loaf pan with a small dab of whatever oil you have on hand.
  2. Place the warm water and teaspoon of coconut sugar into a small bowl (a 2-cup liquid measure works well). Make sure the water is the right temperature. If the water is too cold the yeast will not become active and if the water is too hot it will kill the yeast. Add the yeast and stir. Proof the yeast by allowing it to stand for 5 to 10 minutes. It should become bubbly, if not start over with fresh yeast and water.
  3. Add nut butter, nectar, , oil, and ground flax seeds. Stir well with a spoon, just until mixed. Allow to sit again for 5 minutes.
  4. Stir in vinegar.
  5. Meanwhile, add flour, starch, chia and salt to a large mixing bowl.
  6. Pour in wet ingredients and stir well to mix thoroughly.
  7. Transfer dough to your prepared loaf pan and flatten top with the back of a spoon. Cover pan with a towel and allow to rest in a very warm spot to rise. I like letting it sit in an UNHEATED oven but any warm spot will do the trick. Let it sit for 60 minutes.
  8. Then, bake in a 350F oven for 35- 40 minutes - until top is golden and a toothpick inserted comes out relatively clean. The bread will firm up and continue cooking out of the oven.
  9. Allow loaf to cool in pan for 5 minutes before removing it from the pan and placing on a wire rack to cool. Cool completely, for an hour, then cut into 16 slices.
  10. Can be stored in an air-sealed bag for 2 days on the counter, in the fridge for 5 days, or in the freezer for up to 2 months. The bread does firm up after 2 days so it's best to heat before enjoying.
Notes
I am sure that any nut butter would do here although I have not tested it. Just make sure the nut butter that you use is runny and not thick. Just as the picture in this post indicates.
I did not test this on any other grain. I am not sure if it would work any other way than with teff flour.
You can find teff flour in any health food store.
I wanted to make this recipe free of xanthum or guar gum as I don't like to use them in my baking. If chia seeds are not an option for you, you can use an equal amount of xanthum gum or guar gum instead.

View nutrition information (once on page, scroll down)

Sandwich-Bread

As I mentioned in the notes of the recipe, you want to make sure that the nut butter that you use is drippy. Stirred almond butter, sunflower butter, whatever you choose. I used a batch of homemade roasted hazelnut butter. I can’t seem to get enough of the stuff lately!

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Add your dry ingredients to a bowl and set aside.

The yeast and mixture should look like the picture below, all frothy and in-action. It’s very, very important that you get the water temperature right or the yeast will not activate and your bread will not work out.

Gluten-free Sandwich Bread (82)

The consistency of the batter should look like this, thick and a bit stringy… if I had to label it with one word.

Once it’s resting in the loaf pan, cover with a towel and let it sit in a warm place for no more than 60 minutes. It should double in size.

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Then you’re baking this bread, you’ll know it’s done by the look of the top. It should be slightly golden with a couple of cracks developing on the outer edges. All four times that I was testing this recipe, when a toothpick was inserted it wasn’t 100% clean. It had a touch of bread on it but I took the bread out anyways, let it sit, and it firmed up perfectly.

Like… perfectly.

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Can you do me a favor? Can you help support my business by sharing this rockn’ recipe with your pals? Post on Facebook, Pinterest or Twitter and help spread the Food Allergy Freedom love. It would mean the world to me!

Once you’re done sharing, I would love to know – what is one thing that you’re intimidated of baking, cooking or preparing?

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Comments | Leave Your Comment

  1. Hey Leanne! I’m interested in trying this recipe, but I’d have to make it yeast-free. Crazy, I know… But I think I might give it a try. I don’t expect you to give me exact instructions for this “experiment,” but can you help me brainstorm of a way to help it rise without the use of yeast? I’m thinking baking soda, perhaps???

    • Hey been seeing lots of requests for yeast free breads. I have been baking my bread with coconut milk kefir by just replacing the water mentioned in the recipe with kefir and skipping the step of activating the yeast . You dont really need to add sugar but that touch of sweetness is nice.

      Hope you might be able to try this. The bread is truly amazing!!

  2. Brianne: I’ve never tried this, but when I googled “yeast substitute”, I found this link: http://www.food.com/recipe/yeast-substitute-51462. If I try it, I will let you know how the experiment goes.

    Leanne: If I wanted to grind my own teff flour, do you know how much of the dry grain I would start with? (In other words, how much dry teff grain do I need to blend to make 2 cups teff flour? Thanks for this recipe. I look forward to making it and having my dad try it, who MUST find a good gluten-free bread! ;) Have a lovely weekend!

    • Thanks for the help with the yeast-free link, Zosia! Muchly appreciated :)

      I think I used around 2.5 cups or so? Kevin and his Mom LOVED this bread… in fact, they were fighting over it this morning. I’m sure your Dad will like it!

  3. Hi, the shipping is expensive for us. please write chia seed substitute instead.

  4. Personally, I am quite fed up with all the esoteric ingredients. How about some recipes using the traditional basics and ingredients of Allergen free baking; things we have on hand. Regular sugar or honey, yeast, standard GF mixes, etc. The mere contemplation of all this “new” stuff just makes me nauseaus. Frankly, I am tried of getting sick at the hands of “cutting-edge” recipes. I do not like being the guinea pig to it all.
    There is CERTAINLY enough creativity out there to accomplish this.
    When is someone going to develp an allergen free (no gluten, soy or dairy) cottage cheese?

    • Hi J’Marinde – Thanks for your feedback. My goal with this recipe was to make a gluten-free bread that called for just 2 flours/starches. I find that most gluten-free bread recipes have 5+ flours in them. Also, I have to pay for the ingredients of all of my recipes. For this recipe, I made it 4 times before it was perfect. That’s a lot of money, a lot of time. Given that, I try to select ingredients that are inexpensive for all, and create recipes that don’t take up too much time to make. Both for my benefit and for everyone else!

      There are many ready made gluten-free bread mixes out there, lots of allergen-free recipes to choose from. I work my very hardest to come up with recipes that are not only allergen-free but actually good for you. Perhaps if this approach doesn’t work for you, Healthful Pursuit may not be the right place for you.

    • You mad? If there’s enough creativity to achieve what you want, why don’t you try? The comment you left here is totally unfair – Leanne is giving you fantastic recipes for FREE. Take what you can get.

  5. Well said Leanne to JMarinde, My goodness I agree with you Leanne, I think the absolute brillient recipes you put together and the vast wisdom of what you share on your Blog is not for “everyone” it is for people like my self and many others that struggle with the “average Gluten-free” recipes and ingredients. I so enjoyed reading about this recipe and that the bread stays flexible. I enjoyed reading that it passed the high standards of your family. I so enjoyed reading about Teff/ Teff flour.However I can not have this because of the yeast. Yet I will check into the yeast substutes. I love your blog, I love what you do, it’s not to say we can not express ourselves in ways that are uniquely our own. I feel JMarinde was a little too critical of all your generous well written hard efforts and all that you go through to share such lovely ideas with so many of us, on the other hand I can relate to JMarinde’s frustrations. Finding/making allergy friendly food can get so tedious and over whelming, I understand, I read so many recipes only to find I do not have one or two main ingredients on hand or can not have some of the ingredients or I can not afford what is called for, so I do understand. Leanne thank you for all you do and all the very best to you as well Jmarinde.

    • Hi Kathy – thank you for your kind words. I appreciate your frustrations and am always trying to create recipes that use the same ingredients so followers of Healthful Pursuit can maintain a simplified pantry, but yes, allergen-free baking usually calls for a bit more ingredients and can get overwhelming. I hope that some of my creations help lessen the frustrations just a tad bit!

  6. sheesh some people are so touchy

    I, personally, think your recipes are quite addictive and enticing to look at. My biggest problem is, I have a very low patience personality and if I want food, I want it in my belly now or angry beast mode gets activated. Therefore, my cooking skills are pretty much nonexistant :( sad day I know, but just for the record, so many of your recipes are pinned to my pin board (and onto my computer) for when the day comes that I will be proactive in the kitchen! Also, you should know that many of my friends who have allergen problems have re-created your recipes [because I told them to, maybe only for my benefit....;)]and they have all been sucessful and highly admired. So good job girl! Your a rockstar

    • Hi Brittany – I’m so happy that you like my work and I have to say, brilliant idea to share my recipes with your friends and get THEM to make it all for you. I like your style, Brittany. Thanks for sharing my blog with your pals, it means the world to me. Have a gorgeous Sunday!

  7. Sounds very good indeed and I really, really miss bread (good bread, not what I have found so far, which tastes like sawdust).
    The problem with this recipe is that I cannot have any tree nuts (so no almond butter) and chia seeds are also off limits.
    Could you suggest substitutes for these two ingredients?
    Also, is this bread pretty sweet ? I would prefer something that can be used for sandwiches, much as a whole wheat bread.

    • No worries, Rita. I have listed a couple of substitutions you could try in the notes of the recipe, feel free to try them out. Nut-free, chia-free. Both are there!
      The bread is sandwich bread so it’s not sweet, very sandwich-like.

  8. Great recipe! I’m so glad you did this! My daughter loves baking bread so an easy way for me to help this happen is very much appreciated along with the inexpensive more nutritious aspect as well. I’ve been wanting to try coconut sugar due to its lower glycemic content so am happy you used that too!

    I love that you take the foods to new challenging heights. If you have or ever make a vegetarian gluten free potsticker, war wonton or spring roll recipe please keep me in the loop! I greatly miss them all (along with the lovely sugar laden lemon sauce for breaded chicken). Having that with a healthy breaded tofu would be fantastic as I’ve yet to find many healthy Chinese food replacements! Looking forward to the rest of your blog!

    • Hi Elle – I really need to figure out how to make Chinese food. I miss it a lot too. There was a place back home (in Calgary, Alberta, Canada) that specialized in gluten-free Chinese. It was amazing to say the least! I’ll definitely, definitely be working on it in the months to come :)

  9. Hi Leanne!

    I came across Healthful Pursuit a couple of months ago and am sure glad I did. There are tons of delicious-sounding recipes and many without long lists of ingredients, which are the kinds of recipes that I prefer as my cooking/baking/etc. skills/patience can be limited and I just don’t have a lot of time or energy most days to make crazy, elaborate dishes :) I do like to use what I call “alternative” ingredients, so for me a little chia or coconut sugar is right up my alley! But, it can certainly be frustating sourcing some of those ingredients at times and intimidating when starting to use them. Personally, I prefer simple but delicious alternative recipes that are not too time consuming and don’t have an exhaustingly long list of ingredients, and that is what I find on Healthful Pursuit. Your step-by-step instructions with pictures and explanations are so helpful as well. Anyways, I have been looking for a good gluten-free bread recipe and I am definitely going to try this one. I have never used Teff before, so this will be a first…I really hope I can get this recipe to work out for me. We are not gluten free or dairy free or anything at my house, but I try to limit our intake of the more allergenic foods just because I feel it is healthier for us to do so.

    Thank you for your Healthful Pursuit :D

    • Hi Michelle! I am so very happy that you found me, too! Too cool that you are introducing your family to a bunch of different ingredients, even though you are not exclusively dairy-free or gluten-free. Variety is the spice of life, after all. Thanks for sharing your struggles and letting me know that my short and easy recipes make living healthier a bit easier for you. So awesome! Have a great evening :)

  10. Hi Leanne,

    Just wanted to send you a quick note to say that I love what you do and I appreciate your goals and intentions here on Healthful Pursuit. Food allergies can be so intimidating and frustrating, and many of us who deal with them eventually have to vent our feelings– just to get them out there.

    As Kathy mentioned in an earlier comment, I can see where J’Marinde was coming from with the overwhelm, but I don’t feel that the criticisms were (or should have been) directed at you personally. You are not responsible for single-handedly changing the entire world of allergy-free eating… but anyone who’s read your blog for any amount of time knows that your recipes and meal plans are total game changers. Your work is LIFE CHANGING, Leanne.

    Clearly, no one recipe of yours is going to be a great fit for everyone, but I honestly believe that there’s something for everyone here. With over 600 recipes on the blog and a fabulous meal plan program to boot, EVERYONE has the opportunity to free themselves from their food sensitivities on Healthful Pursuit and to take the first steps towards radiant health and well-being. Keep shining your light, Leanne, and know that for every one person who raises a stink about something, literally THOUSANDS of other people are cheering you on and experiencing profound changes in their health and eating BECAUSE OF YOU AND THE WORK YOU DO. You rock, Leanne, and I’ll be your cheerleader forever. :)

  11. Hello, and I must say, Ouch!!
    A few years ago, my little girl quit growing completely. Then, a year ago, my little guy developed a serious brain issue. I am a nurse, who used to hold very conventional thinking about food. I started looking into gluten, which led to a lot of symptoms my children have. That led to dairy, which explained the chronic tummy nose my son has. During all this research, I also became appauled with what ‘we’d have allowed to happen to our food (gno, etc.). I have developed a fantastic gluten free flour mix, but it is full of grains. I use it occasionally to bake treats. My mix is high protein, and I have results almost exactly like conventional flour. However, I choose to feed my family fewer grains, more whole foods, and want the healthiest options I can find for us all. I have found that I react severely to gluten, and many of my odd health issues disappeared after going gluten free. My kids are doing much better, too! I was thrilled when I found Healthful Pursuit! I can make treats with fewer ingredients, more nutrient dense, and fun ingredients! Premade gluten free convenience foods, I have found, cost much more than the items in the recipes here, and are much better for our bodies. Thank you, Leanne, for all you do for us. I, for one, greatly appreciate it! I am excited to try this recipe!

    • Ok, I did that post on my phone. I should have read it before submitting. Auto correct can be my enemy! I meant runny nose, ‘we’ and gmo. Sorry about that.

  12. This recipe looks amazing! I’m with a few of the others and would love to try it without yeast. I have some teff I haven’t figured out what to do with, so this is perfect! Whole, clean ingredients, that is something I definitely get excited about… well done Leanne!

    • Hey Christa just saw your comment about yeast, I have been baking bread with coconut milk Kefir and its JUST OUT OF THE WORLD. It has that lovely sourdough taste. So if kefir is not off limits you could replace the water in the recipe with kefir.

  13. I love your pictures and recipes. I’d like to inform you of a great new website http://www.foodieportal.com. I would like to invite you to come and join us and share your wonderful pictures with us. We are simply foodies and we are not photography snobs, so picture perfection is not important, all we care about is delicious food.

  14. YES!! I was so happy to read this! I have a bag of teff i haven’t known what to do with.
    And this recipe is vegan! and full of protein! and looks delicious!! can’t wait to try this!
    thank you thank you!!

  15. Great idea- I will be making this. We love teff in our allergy household. Another way to use up your teff grain is to make teff porridge bars (from Nourishing Meals) . Make teff porridge w/ almond milk and raisins and cinnamon, then pour into an 8×8, refrigerate and cut into bars in the morning. Our favorite to-go breakfast item. I’m looking forward to this bread. Thanks.

  16. Hi, Leanne!
    Great recipe, as usual, even if this time I will not try it because I do no like teff. Yesterday I tried your quinoa flake blueberry breakfast and it was really good…
    I would like to add a small point to the discussion about ingredients.
    As it probably shows, English is not my native language. However I do read a ton of English speaking blogs because there is so much variety and information (both in quantity and in quality), unavailable in my language or the language of the country where I live. And believe me, information is what this small family needs, trying to find out the best diet to manage several health issues.
    What I really like about your blog is that you call for specific ingredients and not for specific brands, impossible to find on the other side of the pond.
    When I read a blog featuring recipes with lists of brand instead of lists of ingredients, I just skip it because it’s not good for me. On the other hand, I do keep reading your blog (beside the fact that I like it) because I can (almost) always find the ingrendients, either at my local health store or on local webshops (we do not have Amazon here).
    I guess that your readers who do not leave in US/Canada feel the same. So, good job!
    To the reader who would like to use “standard” GF mixes, I would suggest to check the manufacturer’s website of your favourite mix. They normally have many good recipes tailor-made for their specific products, because GF flours mixes are slightly different one form another.

  17. Leann, seeing this gives me such peace. I tried making gluten-free bread last week & it was a mix of teff & other flours. At the same time I made a bunch of whole wheat flour for my family & was totally disappointed at how flat my teff bread looked. But seeing yours, I realize, hey! there was nothing wrong with my bread, that’s just how hearty gf bread looks. I’m still very new to experimenting with gf breads so I still have a lot to learn.

  18. I’m struggling to go gluten free, i’ll deffinitely try this recipee!
    do you reckon i can substitute coconut nectar with something else?

    • Hi Miaa – gluten-free can be challenging at first, but the more comfortable you get with it, the more recipes that you try, the easier and easier it becomes! I’m sure that you could use honey, agave or brown rice syrup. Do you have either of those?

  19. Hi,

    Just heard about this site from my Dr. I am still learning to be gluten-free, very trying.

  20. You have oil listed in directions, but not in the ingredients. How much oil did you use?

    • Hi Katrina – you just need a dab of whatever oil you have on hand. Just a tiny bit to oil the pan, nothing too crazy!

  21. Leanne,
    After a few weeks gathering the ingredients I made this tonight and its delicious! Very filling and satisfying. I used honey instead of coconut nectar and it worked perfectly. Thanks for your work perfecting this one. It was worth the wait!

  22. After several weeks of gathering the ingredients I made this tonight and it is so good! I used honey instead of coconut nectar and it was great. For a while I was a little frustrated by the ingredients, but I persevered and it was worth it. Thanks for your many tries to perfect this hearty and delicious bread!

  23. Ever since I found out that I can’t have gluten, I have been in search for a great gluten free vegan bread recipe. I had trouble with gummy bread and bread that was too dry and dense and tasted yeasty. This bread has been a great discovery for me. It has a wonderful, soft texture. I was so thrilled with the result that I made another loaf the next day. I experimented with different flours using 1 cup sorghum, 1/2 cup millet and 1/2 cup brown rice. It was just as good as it was with teff. Thanks for a wonderful recipe!

  24. Is teff gluten free? Can I make without coconut nectar, flax and chia seeds? Thanks for responding

    • It sure is, Dianna! I’m not sure this recipe would work without those things… I tested this recipe many times before it was perfected. If you give it a try with these changes, we’d love to know how it turns out!

  25. Hi Leanne,

    We don’t have that brand of yeast where I live. Could you let me know how many grams are in the sachet.

  26. I want to make a gluten free – egg free bread for our church communion bread this week. However, because of allergies I cannot use the nut butter – is it possible to use regular butter. Also could I bake it in four small loaves – we have gluten free needs in all four of our services – and I would like to make a small loaf to go with the regular sized loaves for the rest of the congregation. I simply want to care for our gluten free population – safely – and I have one little boy who is also allergic to eggs – but I need separate loaves because we do not reuse them in the services. Can you help please?

    I have just found your web site and since I work pretty hard to keep my Children’s Church kids safe and healthy – I think I will be here a lot. I am already saving the site as a favorite. My own children had allergies and they ate only homemade stuff with the exception of what they got in school lunches – and they hated school bread – I am with one of the others who posted – I think all the additives to our foods are making our kids sick. I know when I stopped buying anything with artificial flavors, colors, etc – my kids were a lot healthier. And to those who think it is too much work – I was a single working mom of 3 boys – and we had a lot of fun cooking together to keep them healthy. I still cook from scratch – I just put a lot in the freezer for later meals. Thank you for the recipes

  27. Concerning GF grains: can you recommend some that I can grind with my mill without washing them first?
    Also, would you have some recommendations for what to feed a toddler for breakfast that is GF dairy and egg free? We don’t want to use the vegetable butters either.

  28. WOW … Leanne you rock …girl. There are so many classy recipes I can’t wait!!!!!!!!! I am super excited to get started with these fantastic recipes. I am new to this and thought the meals would be hum-drum. What a pleasant shock to discover your fantastic site and thank you, and god bless you for sharing your knowledge. I bought both your books. Just awesome! Can’t wait to try them:) Your amazing!
    Joanne

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