Perfect Sandwich Bread – Gluten & Gum-Free & Vegan!

Gluten & Gum Free Vegan Perfect Sandwich Bread cradlerockingmama

Before I talk about this AWESOME recipe, I thought I’d give you a little update. Last night, Zac had a definite FPIES reaction. No confusion; his diapers told the story quite clearly. (I’ll refrain from details, as I’m about to talk about food!)

We’re not 100% sure it is the broccoli, but the odds are in favor of it at this point. So, broccoli is shelved for now, and we’ll move on to something else when he gets back to baseline.

It’s sad, but I’m not going to let it get me down. He does have ONE safe food, after all! 

And I’m way too thrilled about today’s recipe to let myself get bummed out about anything! I’m doing a “Zac happy dance” about this one: a gluten free, gum free, vegan sandwich bread that KNEADS!!!

Sometimes in cooking, there is no need to reinvent the wheel. I mean, I love experimenting in the kitchen, but I do have two little boys that are VERY demanding, so at times (especially when it’s a particularly challenging feat in front of me) I simply search for a recipe online and give it a shot.

After my last bread-making fiasco, that’s exactly what I did. This time, I specifically searched for “gum-free” recipes, because I really would like to avoid using guar and xanthan gum if at all possible.

Xanthan gum is not what I would call real food; it’s a bacteria grown on corn, produced in a lab. That’s enough for me to want to avoid it! Guar gum is real food, however, it is harder to find in stores, and seems to reduce the absorption of glucose. That’s a problem for Jed, because glucose helps offset any fructose he might ingest. No absorbing glucose=Jed going wonky from fructose.

In any event, I don’t like gums and would rather not use them.

Only one problem with that: they’re sort of “magic ingredients” in almost ALL gluten-free recipes!

One place, however, had a recipe that looked promising: Farmhouse Seed Bread over at Nourishing Meals.  I made a few tweaks (did you expect any different?) and in the end I wound up with THE PERFECT FREAKING SANDWICH BREAD.

No joke, here, folks! If you’re gluten-free, stop making whatever bread you’re  making and start making this one!

It feels  like bread dough. It kneads  like bread dough. And it tastes  like real bread, not a facsimile.

Sigh. I miss bread.  Now, fortunately, Jed does not have to miss bread any more! Bring on the French Toast! The grilled cheese sandwiches! The turkey sandwiches! The toast! (Do you have ANY IDEA how much easier lunchtime is going to be for me thanks to this bread? Did I mention I’m happy dancing in my chair as I write this??!)

OK, so, go read the original post, because there are lots of good tips in there, and you may decide you want to make it exactly the way they do. Then come back here and see what I did:

First, I gathered up all my ingredients. When I’m making a new recipe, I like to have everything ready at the beginning so I don’t get out of synch along the way…especially with something like this, where you’ll be proofing yeast and other timely steps.

All the dry ingredients went into one bowl…

Dry ingredients all measured out and ready.

Dry ingredients all measured out and ready.

I lined my loaf pan with parchment paper…

Lined loaf pan ready to go.

Lined loaf pan ready to go.

And then I got the wet stuff ready to go.

Technically, these are all considered 'wet' ingredients

Technically, these are all considered ‘wet’ ingredients

I ground the chia seeds in a coffee grinder, measured out the psyllium husks, maple syrup and olive oil, and then got some warm water in a measuring cup to start proofing some yeast!

The psyllium husks and chia seeds are the secret ingredients to this bread; they’re the reason it kneads, they’re the reason it doesn’t require any gums. I’d used chia before, but had never heard of psyllium husks. Fortunately, my health food co-op carries them, but you can find these at health food stores as a dietary supplement.

Proofing yeast is very important; I’m glad I didn’t skip this step! The first proofing I did showed me my yeast had fizzled. I grabbed a new jar, and bam! Bubbles and foam! Whew!

Make sure your water is warm but not hot; look for 105-100 degrees F.

Add the yeast and a tsp. of maple syrup to the water, whisk it together, and let it proof for 5-10 minutes. If you get bubbles and/or foam, you’re good to go! Otherwise, toss it and start over.

Foamy bubbles! I'm so happy!

Foamy bubbles! I’m so happy!

Once the yeast has proofed, add the rest of the ‘wet’ ingredients (the maple syrup, olive oil, psyllium seed, and chia seed), whisk them together and let them sit for ONE MINUTE. The chia and psyllium will gel up really quickly and become difficult to work with if you let it sit for too long. One minute is just perfect before mixing the wet into the dry.

One minute after adding the rest of the wet ingredients.

One minute after adding the rest of the wet ingredients.

Then whisk them again and pour them on top of the dry ingredients.

Ready to combine!

Ready to combine!

After a good arm workout stirring, the dough will suddenly come together to look like, well, DOUGH!

Bread dough! Ain't it gorgeous?

Bread dough! Ain’t it gorgeous?

Take that lovely bread dough and turn it out on a lightly floured surface. Mine wasn’t terribly lightly floured. I got a bit heavy handed with it. Oops.

On a flour surface, ready to knead!

On a flour surface, ready to knead!

Throw some more flour on top and start kneading away!

You’ll wind up adding about 1/2 to 3/4 c. of flour to this as you knead; don’t add too much or it will make the dough too dense, but you will need to add some.

Now, I LOVE baking bread. I love kneading it, and working the dough in my hands. Pre-FPIES, I made ALL our bread from scratch, so I consider myself a fairly good baker.

This is not a wheat dough.  You can’t work it like you would a gluten-filled dough. Yes, you do get the great pleasure of kneading, but not the “knead for ten minutes” kind of kneading you get with a normal loaf of bread.

After just about a minute or two of kneading, this dough felt “done” to me; if I’d kept working it, it would have kept getting sticky and I’d have had to add far too much flour to make it feel right again.

So in the interest of not making a brick of bread, I stopped, shaped it into a loaf, tucked the ends under all pretty-like, and plopped it in my parchment-lined loaf pan.

Plopped into the loaf pan!

Plopped into the loaf pan!

Then I covered it with a wet towel and sat it on my stove to rise. At the time, I had a roast in the oven (at 300 degrees), so the top of my stove was pleasantly warm, but not hot.

The recipe said to let it rise for an hour, but after only about 35 minutes, I noticed my loaf had risen to just over the top of the loaf pan! It was almost doubled in size already! So into the oven it went (after adjusting the temperature), where it baked for 40 minutes. It came out looking like this:

Gorgeous, beautiful, perfect bread loaf!

Gorgeous, beautiful, perfect bread loaf!

The instructions were very clear: let this bread cool and rest for 30-60 minutes before slicing in to it. Otherwise, it will be gummy and icky. If you wait, it will be perfect.

Jed didn’t want to wait. We had some words about disobedient children after he took a pizza cutter to the top of my perfectly beautiful bread loaf. After I’d ensured that he understood why I was upset with him, I went ahead and cut the loaf, even though it still felt somewhat warm to the touch.

Fortunately, all was not lost! The bread was gorgeous!

Slicing the loaf.

Slicing the loaf.

Here’s a closer look at those slices….

Oh, yum...

Oh, yum…

And I just couldn’t resist…

Drool. Just drooling here.

Drool. Just drooling here.

Darrel did say it was a little “thicker” than he likes his bread, so maybe I need to let it rise a little more next time. Jed certainly liked it, and both of the fellas said it tasted like bread and would certainly work for them!

I’m thinking this bread recipe is more likely to resemble a crusty, whole grain type bread, rather than a typical, fluffy white American bread. That’s okay, though! It’ll certainly fill you up!

I plan to make this bread into tiny little balls on Thanksgiving morning to turn into dinner rolls for Jed. And I know I encouraged you to “think outside the cold turkey sandwich” on Thanksgiving, but I really am so glad Jed will now be able to participate in that tradition!

One day, I’m going to eat this bread and swoon in happiness. I hope you get to swoon sooner than I will!

Perfect Sandwich Bread - Gluten & Gum-Free & Vegan!
 
Prep time
Cook time
Total time
 
A perfect slice of sandwich bread for anyone who is vegan, gluten-free, and fructose conscious. It's amazingly good!
Author:
Recipe type: bread, vegan, gluten-free, fructose-friendly, gum-free
Serves: 1 loaf
Ingredients
  • DRY INGREDIENTS
  • 1 c. millet flour
  • 1 c. sorghum flour
  • ½ c. quinoa flour
  • ½ c. almond flour (to make this allergy free, sub another flour for this)
  • 1½ tsp. sea salt
  • WET INGREDIENTS
  • 2½ c. warm water (105-100 degrees)
  • 2¼ tsp. active dry yeast
  • 1 tsp. maple syrup
  • 2 T. olive oil
  • 2 T. maple syrup
  • ⅓ c. ground chia seeds
  • ⅓ c. whole psyllium husks
Instructions
  1. Put the warm water in a bowl or a large measuring glass.
  2. Add the yeast and tsp. of maple syrup; whisk together. Let rest for 5-10 minutes to proof.
  3. Mix dry ingredients together in another bowl, and line a loaf pan with parchment paper.
  4. Once the yeast has proofed, pour the rest of the ‘wet’ ingredients into the yeast mixture. Whisk ingredients together and let stand one minute to let gel.
  5. Whisk wet ingredients again after one minute, then pour into the dry ingredients.
  6. Using a spoon, mix the ingredients together until so thick you can’t stir any more.
  7. Dump the dough out onto a lightly floured surface and knead to incorporate all the flour.
  8. Add more flour as needed to make sure the dough holds together and isn’t too sticky.
  9. Shape the dough into a loaf and drop it in a loaf pan.
  10. Cover with a wet towel and place in a warm spot to rise; let rise to double its’ original size.
  11. While the dough is rising, turn the oven on to 400 degrees F.
  12. Once the dough is doubled in size, place the loaf pan in the oven and bake for 40 minutes.
  13. Remove from the oven and let cool on the counter for 30-60 minutes until completely cool.
  14. Slice and enjoy your delicious, gluten-free, gum-free, vegan sandwich bread!

Have you found a great gluten and gum free bread recipe? Please share it!

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Gluten Free Wednesdays and Real Food Wednesdays.

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23 Responses to Perfect Sandwich Bread – Gluten & Gum-Free & Vegan!

  1. Ruth P. says:

    This looks good! Question – have you tried this recipe with letting it rise twice like the original post has? Wondering if that would lighten up the loaf any (my son does not like dense bread, and since I’m making it for him….!)? A good sandwich loaf is the last gluten-free recipe I need to master to keep little guy happy. Thanks!

    • Carrie says:

      Hey Ruth! No, I haven’t tried the double rise yet. I always want the shortest possible line between point A and B! LOL But you’re right; a double rise might make it lighter and fluffier. Next time I’ll give it a try.

      It did work GREAT as dinner rolls, though! Let me know if you try a double rise and it works!

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  3. Chance says:

    Well after trying the Farmhouse seed bread numerous times with varied results with different flours, I found your version of it and gave it a try. I like how yours was lighter and more like a sandwich bread, however I seem to keep having the same thing happen no matter which recipe or flour. The bread seems to remain sticky, almost ‘uncooked and doughy’, even after I bought an oven thermometer, sifted my flours instead of scooping, precisely measuring my liquids, making sure not to over knead and cook it for longer. Is this just the texture of gluten free breads? Am I expecting too much for it to be more like regular store bought bread? All I want is a nice sandwich where I don’t have to toast it to enjoy it.
    Any suggestions? Comments? Anything would be greatly appreciated!

    Cheers!

    • Carrie says:

      Hi Chance! I’m glad you liked my sandwich bread version.

      OK, well, I can’t speak for all gluten-free breads. The only ones I’ve tried from the store have been horrible, and the recipes I’ve tried have all been nasty messes as well – until this one.

      I waited to answer your question until I could make it again, and I have to say mine doesn’t feel sticky or uncooked, just very moist. I’m guessing that’s just a condition of the recipe, because I didn’t add any extra liquids any time I made it.

      Thinking about it, I can remember lots of “gourmet” sandwiches I’ve had over the years (back when we ate wheat) that had a similar texture to the breads; moist and tender. So maybe some breads are like this and some aren’t, and it’s a matter of personal preference?

      I’m sorry, Chance! I wish I could tell you something more helpful than this. Have you tried slicing the bread you’d like to use for your sandwiches an hour or so before you plan to make the sandwich to see if they’ll “dry out” a little in that time?

  4. zoy says:

    Hi!
    first, I have to say this recipe is the best of the best D:
    I’ve just made it and it turned out AWESOME!, I used buckwheat because I did not have quinoa flour and it’s very expensive…. and almond four is over (ok, I made a tiny mistake: I stir the psyllium with all the dry ingredients, but was not problem).
    So with these little confessions, I achieved to made a big, tasty, soft bread! When I took the bread from the pan, my hands couldn’t believe what they felt: real gluten-free bread(how smoothly!).

    Thank you sooo much for your recipe… and all my frustrated tries are grateful too.
    :)

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  6. Can I replace sorghum flour? I can t find it in my country,

    • Carrie says:

      Hi Maja!

      Yes, you certainly can. Just try to use several different flours, and you may need to adjust how much liquid you add depending on the substitute flour you use as some gluten-free flours are “thirstier” than others. :-) Good luck! Let me know what you try and how it works, okay?

  7. Melanie says:

    Do you think it’s possible to make a bread using quinoa flour only? We do have cornstarch & eggs as safe’s to use as binders as well. Might be a mess, but I’m going to try!

    • Carrie says:

      Hi Melanie! I’m sure it is possible to make a bread using quinoa flour only. Especially with eggs as a binder. I have no idea how you could alter this recipe to suit those ingredients, though…I would probably try googling for “quinoa bread recipes” and see what comes up. You can probably find something that is easier to alter!

      Good luck, and let me know what you find out! :-)

  8. Georgia says:

    Wow! I am vegan and have been gluten free for over 3 years now and the only thing I miss is bread. I have made so many bad loaves of ‘bread’ in the past year but I just sliced into this one (still slightly warm as I have no patience) and it is AMAZING! I used a different flour mix (rice, buckwheat and arrowroot starch) and flax seed in place of the chia (chia is way too expensive in the uk!) I think the psyllium was the missing link for me! Thank you so much for posting this. I never comment on things but I just wanted to let you know how great this recipe is!

    • Carrie says:

      Hi Georgia! Wow! Thank you for sharing this – I’m so happy it worked well for you. I also appreciate the info on the substitutions you used; it’s nice to know flax works just as well. If you like the bread, you’ll probably like the Banana Muffins I made that you could also sub flax eggs for.

      Glad to meet you!

  9. Laura says:

    I prepared this bread last night and let my thermomix do the mixing/kneading. During the kneading, the dough seemed alive as it kept growing and threatened to pop up out the hole in the lid (of the thermomix), thought i’d have to beat it down….but then it dropped down (was a big air bubble that popped). I let it rise overnight and baked it before heading to work in the AM. It didn’t seem to rise as much as I expected overnight, but the end result was a very normal looking and tasting bread…awesome! Not gooey or wet at all. Was worried i had over-floured it at the end, but not all. Had it with some crayfish and butter at lunch. Wow! Love this bread! Need to read more of your blog to see if there is a banana bread version. Thank you so much!
    Laura
    Perth, Australia

    • Carrie says:

      Awesome, Laura! I’ve heard about Thermomix’s before, but they’re not readily available in the US. One day I hope to see one up close and see if the awesome stories are true!

      I’m so glad the bread worked out for you! I don’t have a banana bread, per se, but I have a banana muffin recipe that could possibly be turned into a bread. http://cradlerockingmama.com/banana-muffins-vegan-gluten-free/ Let me know if you try it as a bread and how that works out for you!

      Oh, and someday we WILL visit Australia! I know it’s just “home” to you, but it sounds like an amazing place to see. :-)

      • laura says:

        Whops, didn’t realize it but I had tried your banana muffin recipe (as a banana bread loaf)…and already posted my comments to you on it! I loved it! I still have about 1 piece left (in the freezer). Have been taking out a piece at a time, toasting in my panini press and taking to the office. So yummy.

  10. Jenny Woolf says:

    Hi Carrie – I’m trying to make a GF bread in my bread maker. So far I’ve got the taste right, but now the middle is uncooked dough! During the process it rose so beautifully and looked gorgeous, then folded in on itself at the end. Please help. Thanks

    • Carrie says:

      Oh, Jenny…I wish I could help you but I don’t know anything about bread machines! I’ll ask around and see if I can come up with an answer for you. Sorry it isn’t working out!

      • Jenny Woolf says:

        Thanks Carrie – any help at this stage will be great. Have a happy day

        • Carrie says:

          So far, Jenny, all I’ve heard back is that with a bread machine sometimes you need extra flour. I wish I knew something better to tell you – maybe just try adding 1/4 c. or so more flour and see what happens?

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