I was in the mood for a healthy bread, and knowing many of you have been waiting for me to develop a gluten-free dairy-free egg-free bread recipe, I thought I’d give it a go today. I normally would have began experimenting with light flours. However, for containing many heavier grain flours, this bread turned out amazing. Of course, you cannot fold it like you can many of my other gluten free bread recipes that contain egg, but it surely have a delicious flavor and can be used for sandwiches. I hope you enjoy it.
A gluten-free dairy-free egg-free sandwich bread recipe that is full of whole grain flours. Almond milk substitutes some of the protein egg breads contain.
- 2 cups Homemade Almond Milk, warmed to 110°F
- 1 Tablespoon honey (or sugar or agave nectar)
- 2 1/4 teaspoons instant dry yeast
- 1 cup gluten free oat flour
- 3/4 cup millet flour
- 1/2 cup sorghum flour
- 1/2 cup cornstarch (or potato starch or tapioca flour/starch for corn-free)
- 1/4 brown rice flour (or more sorghum flour)
- 1/4 cup teff flour
- 1/4 cup flax meal
- 4 teaspoons xanthan gum (or guar gum for corn-free)
- 1 teaspoon baking powder (Rumford, or Featherweight for corn-free)
- 3/4 teaspoon fine sea salt
- 1 teaspoon apple cider vinegar
- 2 Tablespoons extra virgin olive oil, light flavored or regular
- Cooking oil or gluten free spray oil, for pan
- Add the honey/sugar to the warm milk and stir until it dissolves. Add the yeast and stir to moisten it. Set it aside while you mix the dry ingredients. If it does not foam on the top start over with fresh yeast.
- In a large bowl, whisk the remaining dry ingredients together; and set it aside.
- Add the yeast mixture, oil, and vinegar to the bowl of your stand mixer and beat for a few seconds until the oil incorporates with the yeast mixture.
- Add the flour mixture all at once and beat on high for 6 minutes. The longer you beat it, the more holes the bread will have. You can beat if for up to 9 minutes without creating too many holes.
- Oil a 9 x 5-inch loaf pan and transfer the dough to the pan. Using a rubber spatula, dip the spatula in a cup of water and smooth out the top of the dough. Distribute it evenly into the corners, as well. You can see in the photo below how I started to smooth out the left side.
- Place the pan in cool oven and allow it to rise for about 35 minutes or until the dough reaches 1/4-inch over the top of the pan.
- Remove the bread from the oven and preheat the oven to 375°F. Once preheated, place the pan on the center rack and bake for approximately 40 minutes.
- Immediately remove the bread from the pan and transfer it to a wire rack to cool completely before slicing, about 2 hours.
If you are not on a dairy-free diet, feel free to use cow's milk instead of almond milk. It will make a better loaf.
I made the loaf you see in the photo with 3/4 teaspoon baking powder, but added 1/4 teaspoon to the recipe above. If you're up for experimenting, you can even try adding 1/4 teaspoon additional yeast. If you do experiment, please leave your results in a comment below so that others may learn. Thanks!
If you decide to substitute some of the heavier flours such as teff for lighter ones, keep in mind that the more fiber they contain, the more water you will need. Therefore, if you use more brown rice flour than teff, you'll need to decrease the water or bake it longer.
When this gluten free bread loaf first comes out of the oven, the crust is very hard, but it softens upon cooling.