Sandwich Bread {Grain, Yeast, & Xanthan Free}

Since I cannot no longer eat store bought gluten free bread (I’m trying to be grain free) I’ve started making my own bread again and we love it! My little girl even asks if she can have my bread for her sandwiches instead of “regular” bread.

To achieve the soft moist texture that most gluten free breads lack, I used psyllium husks as a binder (plus it adds fiber) and I beat the egg whites separately. It’s moist on the inside with a slight crust and has a similar taste and texture of whole wheat but slightly more dense.

I’ve made this bread four or five times over the past several weeks trying to perfect it and I have to say, it’s come a long ways. The first time I made it, I made it in a regular sized loaf pan and it made tiny little slices of  bread. The second time I made it, the batter ran out into the oven and caught on fire! …But don’t worry I have all the kinks worked out now and I’m sure you’ll be very pleased with the results!

I hope you get to make this bread soon because I’m sure you will love it!

5.0 from 2 reviews

Sandwich Bread {Grain, Yeast, & Xanthan Free}
 
Ingredients
  • 2¼ C Blanched Almond Flour, Honeyville Brand
  • 1 C Arrowroot Flour
  • 1¼ Tsp. Sea Salt
  • 1 Tsp. Baking Soda
  • ¼ C Whole Psyllium Husks or Chia Seeds (I do not know the amount if using powdered psyllium, but it would be considerable less!)
  • 2 Tbsp. Honey or Agave
  • 4 Eggs, Separated
  • 2 Tbsp. SO Delicious Coconut Milk or Preferred Milk Alternative
  • 2 Tsp. Apple Cider Vinegar
  • ¼ C Water

Instructions
  1. Preheat oven to 300 degrees.
  2. In a large bowl (mine was too small and I had to get another one) whisk together the almond flour, arrowroot, salt, and soda.
  3. Separate the eggs: Place the egg whites in a large mixing bowl and place the yolks in a medium-sized mixing bowl.
  4. Add the honey, milk, water, vinegar, and psyllium husks to the egg yolks and set aside to thicken.
  5. Beat the egg whites until they form stiff peaks, 3 -5 minutes.
  6. Spray an 8 inch by 4 inch loaf pan with cooking oil and set aside. I recommend an aluminum (I found one at Wal-Mart) or glass. You can use a dark pan but sometimes the bread tends to burn and stick. If you use a dark pan be sure to also line it with parchment paper.
  7. Be sure your oven is preheated, then stir the wet ingredients into the dry. Then add the mixture to the egg whites and beat until well combined but do not over beat.
  8. Pour into prepared loaf pan. Smooth top as needed with wet finger or wet rubber spatula. Bake 45 – 50 minutes. Do not open oven door.
  9. Cool 15 minutes in pan then transfer to cooling rack and allow to cool at least another hour. Stays good at room temperature only a day or two. To store: slice bread, wrap tightly in foil, place in sealed baggie in freezer. Microwave slices as needed.

 

Comments

  1. I’m so glad to get to visit this site. Thank you for sharing this interesting and informative post. I’ll be looking forward for your other posts as well. Keep it up! Nice post! These gluten free breads are baked using no preservatives, chemical additives, milk nor eggs. They are GMO Free and Kosher Certified.

  2. Can this be made with flax eggs instead of eggs? Thanks!

  3. Anonymous-
    I just don’t know, I’ve never tried it. It may just not rise as much because I get a lot of rise from beating the whites. If you try it let me know!

    Thanks,
    Cassidy

  4. It’s such a treat to get a great grain free bread recipe – thanks for another fabulous one! Before I try this, I’m wondering can I substitute the arrowroot flour with tapioca flour (arrowroot is very expensive where I live). Thanks!

  5. Anonymous-

    I haven’t tried this recipe with tapioca, but it’s usually interchangeable with arrowroot. However, arrowroot is a bit more binding so sometimes the recipe will be just a tiny bit softer. Let me know what you think!

    Thanks,
    Cassidy

  6. Anonymous says:

    I only have psyllium husk powder. How much psyllium husk powder should be used instead of the psyllium husks called for? Thanks!

  7. Anonymous-

    I’m not sure but I would guess 1/2, so maybe 2 Tbsp. I recently made a loaf with 1/4 C chia seeds instead of psyllium and it turned out great too!

    Hope you like it!
    Cassidy

  8. Anonymous says:

    So add the egg yolks or throw away?

  9. Anonymous says:

    Also if you replace the Psyllium Husks with xanthan gum, would it be equal parts?

  10. Anonymous-
    You add the wet ingredients to the egg yolks on step 4. I would not recommend replacing the psyllium husks with xanthan gum as they are very different. If you want to replace the psyllium the only replacement would be ground chia seeds. Hope this helps and let me know what you think!

    Cassidy

  11. tquez46 says:

    Hi:
    I love your recipes but we are also nut-free. Any ideas instead of almond flour? Thanks!

    • Cassidy says:

      Hi tquez46!

      That is a common question. If you look on my FAQ’s page I have 2 alternatives: grapeseed flour or sunflower seed flour. Hope this helps!

      -Cassidy

  12. Hello Cassidy, I tried this recipe last night. It did not turn out for me but I don’t want to give up! I am commenting just because I would like to correct my mistakes because the issue wasn’t with taste but with texture.The taste was wonderful and it rose out of the pan. The only con was that after 50 minutes of baking it was still raw like a pudding. I continued to bake it again and again to a total of 140 minutes and still rubbery on the inside. The dough was very very dry when just prior to adding the egg whites so I added another cup of water to achieve the consistency of cookie dough before folding in the egg whites. I think that it was so thick because the Psyllium absorbed so much water that it became a thick paste. Perhaps brands of Psyllium differ? Any suggestions you may have would be greatly appreciated! Next time (and there will be a next time) I will try the bread with less Psyllium. Thank you for your recipes!

    • Cassidy says:

      Hi Leda!

      I’m so sorry this didn’t turn out for you :( Are you using psyllium husk powder or whole psyllium husks? My recipe calls for whole psyllium husks, if you use the powder it would require much less.

      I would guess the bread was like pudding because of the extra water you added. The batter should be much thicker than cookie dough… closer to a thick and sticky pizza dough.

      If you think it’s your brand of psyllium, try replacing the psyllium with ground chia seeds. The dough will be darker but it will taste the same.

      Hope this helps and it turns out better next time!!!

      Hugs,
      Cassidy

  13. Yes, I did use powdered Psyllium. I will use Chia seed and let you know how it goes. And, thank you so much for responding so quickly! I am a newly diagnosed gluten intolerant and I have found that the learning curve in converting from wheat baking to gluten free baking is very steep. I appreciate the help! Thank you again!!!

  14. My bread peaked at about 2 3/4″. Am I crazy or does yours look taller? If so, what can I do to get a better rise? Followed everything to a T. I’m down here in humid N Louisiana so do I need to adjust some how? Not a person who knows how to experiment with recipes at this point because I’ve just always cooked processed food. Trying to make a lifestyle change for my family so I’m really appreciative of any suggestions :)

    • Hi Felicia!

      Unfortunately, this bread doesn’t stand very tall (like most gluten free breads), even though mine usually rises a bit more??? The only tips I might give you is to make sure you don’t over beat the batter when combining the dry and wet ingredients and you could try adding an extra 1/2 – 1 tsp. of apple cider vinegar. Since it doesn’t contain yeast it gets it rise from the beaten egg whites and the apple cider mixed with the baking soda. You could try adding more soda, but if you add too much your bread will taste bad.

      If that doesn’t do much you could try slicing the loaf in half, then cut slices lengthwise to have larger slices.

      I hope this helps – hang in there! Changing from processed foods to gluten free and homemade is challenging at first but it gets easier :)

      Hugs,
      Cassidy

      • Thank you so much for getting back with me :) )) Also thank you for the work you put into this recipe. I will try adding a little more acv next time. Bread is a VERY big part of my husband’s home country of Argentina so he’s been the one to try to please. I’ve lost count as to how many different recipes I’ve tried. I had found a sub recipe elsewhere that used physillium husks and from there scoured the web for a sandwich bread recipe that included it. This is the 1st one he bit into with big surprised eyes and gave me a thumbs up. I was so close to throwing in the towel and so glad I found your site. Blessings :)

  15. Hi there! This bread turned out fantastically, and both myself AND my little guy (who’s a decidedly picky three-year-old) didn’t hesitate in eating it up! Thank you! I was wondering if there was a nutrition information break-down somewhere, or perhaps, a way for me to calculate it out? Thanks again for a great recipe. It makes gluten, yeast and dairy free living decidedly much simpler! Cheers!

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