Everyday Sandwich Bread (gluten-free + egg-free)

Ali Segersten (author) Jul 20, 2020
Gluten-Free Vegan Everyday Sandwich Bread
Difficulty
Average Recipe
Prep Time
20 minutes
Wait Time
1 hour
Cook Time
55 minutes
Servings
6

This is the bread recipe our children like best. I’ve substituted nearly all of the flours with good results. For example, I often will just use 2 to 2 ½ cups of sprouted brown rice flour in place of the sorghum flour, brown rice flour, and millet flour (keeping the almond and tapioca flours in the mix). The bread will remain moist and ready to eat without needing to toast it. It is great for sandwiches or hot out of the oven!

Ingredients

Wet Ingredients

2½ cups warm water (105 to 110 degrees F)
1 tablespoons active dry yeast
1 teaspoons maple syrup
2 tablespoons extra virgin olive oil
2 tablespoons maple syrup
cups ground chia seeds
cups whole psyllium husks

Dry Ingredients

1½ cups sorghum flour
1 cups brown rice flour
1 cups tapioca flour
¾ cups blanched almond flour
½ cups millet flour
1½ teaspoons sea salt