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Wonderful Gluten Free Sandwich Bread

I made this sandwich bread every week for may family almost a year if you can believe it! But over the summer we moved then Lance started school and I just haven’t had time to bake bread every week. Then my grandma saw Udi’s bread online and recommended I try it-so I did and I haven’t gone back. When we first started the diet I tried all the gluten free breads out there and they were no good so always made my own. But now there’s actually a good store bought brand! So if you’re like me with limited time I recommend Udi’s bread, found in the freezer section. Not that I don’t want you to bake my bread recipe (because it is really good), but if you don’t have time this is the bread I recommend. (I have a picture of it on my meatloaf recipe post)
**For a gluten free/dairy free/yeast free/sugar free sandwich bread, replace the sugar with agave nectar, leave out the yeast/water mixture, and add 1 Tbsp. lukewarm water.Β 

adapted from Elana’s bread recipe
5 eggs
1 tsp. apple cider vinegar
1/4 C sugar
1/4 C lukewarm/room temp. water
1 Tbsp. active dry yeast
1 1/3 C arrowroot powder/flour or cornstarch
1 tsp. salt
1 tsp. baking soda
1. Preheat oven to 350 degrees.
2. In a small bowl, mix together the lukewarm water and yeast, set aside. (If the yeast mixture does not get frothy, you need to start over. If the water is too hot it will kill the yeast and if it’s too cold it will not react. If you have a thermometer the proper temp. is 110-115 degrees)
3. In large bowl, mix together the blanched almond flour, arrowroot flour, salt, and baking soda, set aside.
4. In another large bowl, beat the eggs until frothy (a few minutes) then add the cider vinegar and sugar.
5. Stir, by hand, the dry ingredients into the wet. Then, stir in the yeast mixture.
6. Line the bottom of a 9x5in loaf pan with parchment paper. Pour the batter into the loaf pan.
7. Bake 35-40 minutes, or until it is nicely browned and a toothpick inserted into center of loaf comes out clean.

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  1. I’ve just been reading through your recipes and am really excited to try some this weekend…but I was wondering – is there are any substitute for the blanched almond flour? I’m really new to GF cooking, but I do know that almond flour is CRAZY expensive here, and I’d love to swap it if I could. Have you ever tried that?

    Thanks so much!! πŸ™‚

  2. Almond flour around here is also crazy expensive, that’s why I order mine in bulk from Honeyvillegrain.com for about $5/lb.–See the My Ingredients tab.
    But to answer your question, no there is no 1:1 substitute for almond flour. Many people use and mix many different flours such as rice flour, millet flour, sorghum flour…the list goes on. I prefer to spend a little bit more on one flour than using many different cheaper ones. Anyways…If you use one of these I’d try reducing the amount of flour by 3/4 C and then adding 1/4 C more flour at a time until your batter reaches a good consistency, or use the same amount of flour and reduce the amount of oil. You have to take into consideration the oil that’s in the almond flour. Does any of this make sense?

  3. Sorry, I meant to say increase the amount of oil/butter.

  4. THIS is the sandwich bread recipe I have been looking for!! I have been struggling with gluten free sandwich bread for YEARS, with nearly all of it unsatisfactory and going into the trash. (I am trying to please a GF 4 year-old who is hugely picky about her bread.) I discovered almond flour but still couldn’t get a decent yeast bread loaf with it. This recipe is the end of that adventure, I need look no further. I made this bread today, it turned out perfectly and tastes terrific. YAY! My kids picked out your vanilla cupcakes and icing as our baking project tomorrow and are very excited. I love that you have paired arrowroot/cornstarch to compliment the almond flour to achieve the texture that I have been looking for in my almond flour baked goods. So glad to have found your blog. THANK YOU!

  5. I just stumbled across your blog. I’m excited to try some of your recipes! I’m wondering, though, with your bread recipe, it is a yeast bread, but you don’t let it rise? Is that not necessary? I appreciate your help! Thanks!! -Lindsay

  6. Lindsay-
    lol! You definitely could let it rise and it would probably be a bit fluffier and lighter. Truth be told, when I was making this recipe every week I never let it rise because it turned out very light and airy without rising due to the 5 eggs and I just never took the time because we were happy with the recipe. I’ll have to make it again and include a rising time to see the difference. However, you’re right… I should have probably let it rise! Thanks πŸ™‚

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