Mom's Allergy Friendly Sandwich Bread!
I did it guys! After years of feeling like I wouldn't be able to share memories of a mouth watering, tummy rumbling, soul warming fresh-hot, right-out-of-the-oven yeast bread, with my kids - it's finally here! I am ready to share with you all this delicious gluten-free, dairy-free, egg-free sandwich bread. It's the 'I can sit and eat the whole loaf right out of the oven' kinda good.
It took a long time to find a gluten-free bread that El could eat. One that didn't contain egg or dairy, or processed in a facility that also processed her other allergens. This is when I set out to craft my own. Shouldn't be bad, I thought. WRONG.
Bread seemed to haunt me for months ... faded into years. Trying and failing. Reading and researching. Nothing really seemed to work...Luckily we did stumble upon Schar Bread - I am so grateful for them. This bread is surprisingly tasty with a great texture to boot and we can have a quick go-to sandwich or morning toast. Because of this I faded from my bread nightmares for a while and started designing other recipes to enjoy ... check out my scone recipe!
The birth of this bread recipe and it's labor of love, first starts with a 'Thank You' to a dear friend and prior nanny. Without her help and guidance on various vegan meals and substitution options I would probably still be figuring some out, years later. This incredible woman and cook opened my eyes to aquafaba. First I was stunned. Then thoroughly impressed. And, instantly eager to start trying it in my baking and cooking.
Low and behold this was the missing piece to turn a dense, small loaf of gluten-free, egg-free bread into a rising, fluffy sandwich loaf.
Gluten-Free Sandwich Bread
- Stand Mixer *optional*
Mix and set aside
- 1½ Cups Warm water not hot, you do not want to kill the yeast
- 1/4 Cup Sugar or 3 Tbl honey
- 2½ Tsp Yeast Equivalent of 1 packet
Stand-Mixer with whisk attachment
- ¼ Cup Aquafaba directly from can
- ½ Tsp Cream of Tarter
- 3 Cups Gluten-free all purpose flour blend like King Arthur GF 1:1
- ¼ Tsp Xanthum Gum even if the mix has it
- 4 Tsp Baking Powder gluten-free
- 1 Tsp Salt
- ¼ Cup Olive Oil
- 2 Tsp Apple Cider Vinegar aka ACV
- In 2 cup measurer pour your warm water and whisk in sugar or honey until combine. Add the yeast and set aside.
- In a standmixer, or bowl with electric whisk beaters, add aquafaba and cream of tarter. Turn on to high and let whisk for roughly 5 minutes, just until stiff peaks start to form.
- While aquafaba is whipping in standmixer, add all of your dry ingredients into a second standmixer bowl, or medium sized bowl, and mix with a wooden spoon.
- Once stiff peaks have formed in your aquafaba mixture, remove the bowl from the stand mixer and place the second bowl, with dry ingredients, on the stand with the paddle attachment.
- Add in the yeast and water mixture to the flour and slowly blend with the paddle attachment until just incorporated.
- Then slowly start to pour Olive Oil and ACV into the mixer while it is still running. As soon as this is incorporated stop mixing.
- Add the aquafaba into the mixer and mix on slow until just incorporated. Stop the mixer and fold whipped aquafaba in if your mixer is too small to fold it in. You do not want to over mix this step. Fold in whipped aquafaba until JUST combine.
- Dough will be slightly sticky and not firm like traditional yeast bread – this is OK. Pour into a greased loaf pan and cover with a damp (clean) kitchen towel or plastic wrap and let rise for 30 minutes. DO NOT let your dough rise above the loaf pan – it will sink too much and create a denser bread.
- Preheat oven to 425°F while the dough is rising.
- Once bread has had a chance to rise, remove cover and place in the oven at 425° for 10 minutes. At 10 minutes drop the over to 350° without opening the oven door and set timer for 35 minutes. I have a gas oven at an altitude of XXXX feet. Your cooking time may need to be adjusted.
- Let bread sit on a cooling rack for 2-3 minutes and then dump out and leave sitting on cooling rack with breathable bottom so steam can escape all sides or lay bread on its side on the counter for steam to release from the bottom.
- If you don’t know what Aquafaba is check out my other post. This is an incredible alternative to egg in vegan/egg-free baking.
- If you do not have a stand-mixer you can whip the aquafaba with electric beaters and just mix the dough by hand. Ensure you FOLD the aquafaba into the dough gently until just combine.
- Cooling of the bread is the most important to ensure the bread will stay fluffy and not crumble. If you do not have a cooling rack with a vented bottom (like a wire or wooden slat rack), once you take the bread out of the loaf pan keep it on it’s side for the steam to escape the bottom.
- Make sure the bread is fully cooled before cutting into it – this is the HARDEST part of the whole recipe – but I ensure you it will be worth the wait!!