Everyone wants a sandwich sometimes. Everyone. When the craving hits you for a sandwich, run … don’t walk to make a delicious homemade loaf, regardless of your food restrictions. This awesome recipe produces a loaf you can slice as thick or as thin as you like, and it may be made nearly allergy-free! Gluten-free, dairy-free, soy-free, nut-free … and higher fiber than a regular white bread, this loaf will stay moist for days (if it lasts in your house that long!). Pass the recipe along to anyone you know with other food restrictions and share the wealth!
I wrote the recipe for bread maker or traditional oven method. If you do not have a bread maker, it is best to use a stand mixer or a large food processor with a dough blade, as this dough is very thick.
While I love using yogurt as an ingredient in my breads – it keeps the crumb nice and moist for days – it is a variable in baking. Whether using low fat, fat free, soy, rice, coconut … they all have different moisture levels and viscosities. Thus, the directions indicate the approximate amount of yogurt recommended for this recipe; depending on the yogurt used, a small amount of extra yogurt may be needed to thin this thick dough to the consistency needed to spread out in a pan to form a nice loaf.
One last thing: if you’re really more of a mix person, use my easy Gluten-Free Bread Mix, and you won’t be disappointed! It turns out a beautiful artisan loaf with a nice crunchy crust, from the oven or bread machine!
Sandwich Bread or Dinner Rolls
- 2 Tbs. agave nectar or honey
- 1 1/4 cup plain yogurt (dairy or non-dairy) OR milk (not skim) OR Gluten-Free Beer or hard cider
- 1 tsp. apple cider vinegar
- 1/4 cup extra virgin olive oil
- 2 large eggs (or 2 Tbs. flax seed meal steeped for 10 minutes in 6 Tbs. hot water)
- 2 3/4 cups Jules Gluten Free™ All-Purpose Flour
- 1/4 cup flax seed meal
- 1/2 cup millet flour (or buckwheat, brown rice, sorghum, GF Oat or almond flour)
- 1/4 cup dry milk powder (dairy or non-dairy, like Vance’s DairiFree™ Milk Powder OR almond meal)
- 1/2 tsp. baking soda
- 2 tsp. baking powder, gluten-free
- 1 tsp. sea salt
- 1 tsp. granulated cane sugar
- 1 Tbs. rapid rise or bread machine yeast, gluten-free
- 1 Tbs. flaxseeds or sesame seeds
- 1 Tbs. coarse sea salt
Whisk these dry ingredients together in a large bowl: flours, milk powder, baking soda, baking powder and salt.
In the large mixing bowl of a stand mixer, stir together the remaining wet ingredients (honey, yogurt, apple cider vinegar, oil and egg or flax seed and water mixture). Gradually add the dry ingredients in with the wet by pouring slowly into the wet bowl while mixing with the paddle attachment. Once incorporated, add the yeast granules and sugar, and beat well – 1-2 more minutes.
The dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten free); however, if the dough seems too thick to spread into a loaf pan, gradually mix in more yogurt, one tablespoon at a time, until the dough is still thick, but able to be smoothed with a spatula.
Scoop the dough into an oiled bread pan (use a dark metal pan if you like a darker crust on your bread; lighter, shiny metal or glass if you like a light crust).
Smooth the top, sprinkle with any toppings, then cover with a damp towel or a sheet of wax paper sprayed with cooking oil. Sit the covered dough for at least 30 minutes in a warm place like an oven warming drawer or an oven preheated to 200º F then turned off.
Remove the cover from the raised dough and transfer to a preheated convection oven set to 275º F or a preheated static oven set to 300º F. Cook for approximately 60 minutes, or until the crust is browning nicely and a cake tester or skewer inserted into the center of the loaf comes out clean (internal temperature should reach 205-210º F). Remove to a cooling rack. When cooled for 15 minutes, gently remove from the loaf pan to finish cooling before slicing.
Dinner Roll Directions:
Prepare muffin tins or popover trays by oiling. Scoop equal amounts into each tray and smooth the tops. Sprinkle desired toppings. Cover and rise as directed above. Bake at 350º F convection or 375º F static for 15 minutes, or until set.
Bread Machine Directions:
Whisk together the yolks and whites before adding to the bread machine with the other liquids; alternatively, allow the flax seed meal to steep in water for 10-15 minutes before adding. Bring all liquids to room temperature before adding to the machine, if possible. Whisk together dry ingredients and add on top of liquids in the pan. Make a well in the center and add the yeast. Select either the gluten-free bread setting on your machine, or the setting with only one rise cycle and no punch-down (2 lb loaf setting).
Once the ingredients have mixed, the dough will be very thick (much more like regular wheat flour bread dough than you may be used to with gluten-free); however, if the dough seems too thick as it is mixing in this recipe, gradually add more yogurt, one tablespoon at a time while the bread machine is mixing, until the dough is still very thick, but able to be smoothed with a spatula. Be sure to check the bread with a spatula throughout the mixing process to ensure that all the dry ingredients have been incorporated.
When the machine is done mixing, smooth the top with a rubber spatula and sprinkle any desired toppings on top of the loaf. Close lid to bake.
Test the temperature of the interior of the loaf before removing from the pan – it should have reached approximately 205-210º F. If it hasn’t yet reached that temperature, either add time to your bread machine as another bake cycle, or simply put the pan into a regular oven at 350º F (static), testing the temperature again at five minute intervals.