Quick and Easy Gluten Free Sandwich Bread

Gluten Free Sandwich Bread

This Gluten Free Sandwich Bread was whipped up in no time.  Literally it took me maybe 10 minutes, at most. It’s yeast free which eliminates any rising time. It is truly quick and easy! And unlike other gluten-free breads I’ve made, it smells delicious while baking, like homemade bread should smell.

I had hoped to teach this fast and easy bread in a gluten-free baking class but it soon became evident that wasn’t going to happen.  Looking forward to more teaching opportunities in 2014.  Stay tuned. With another daughter (and her family) moved back to town, numbering 4 sweet grandchildren close to home, we squeeze in time to spend with them as much as possible.  Look how cute they all are in their Christmas PJ’s on Christmas Day. 

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Now, where was I?  Oh yes, the bread.

It bakes up beautifully for sandwiches or toast.  Made with sprouted brown rice flour, this is easier to digest and less gritty than plain brown rice flour.  I buy my sprouted brown rice flour at Azure Standard.  For more info about Azure click here.  They also carry it at amazon.com.

This recipe is from the healthy, wholesome, gluten-free blog www.nourishingmeals.com.

Sprouted Brown Rice Bread (makes 1 / 8×4 loaf)

dry ingredients

3 cups sprouted brown rice flour

3/4 cup arrowroot powder

1 1/2 teaspoons baking powder

3/4 teaspoon baking soda

3/4 teaspoon sea salt

wet ingredients

2 cups plain organic kefir (cow, goat, or coconut)

3 large eggs

1 tablespoon maple syrup (optional)

Directions:

Preheat oven to 350 degrees.  Oil a glass bread loaf pan ( 8 x 4 inches).

In a large bowl, whisk together the dry ingredients.  In a separate bowl, beat the eggs.  Add the kefir and maple syrup, if using.  Mix well and add to the dry ingredients, stirring with a wooden spoon until wet and dry are well incorporated. Pour batter into oiled bread pan.

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Bake for approximately 60 minutes.  Mine starts getting browned early on, but I baked it for a whole hour.

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Cool for about 20 minutes and then it comes right out of the pan.

Let cool before slicing…if you can wait!

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In other news, I can’t sign off without bragging on the amazing doll houses Papa G made for our 3-year-old grand girls for Christmas.  He put them on casters so they can be moved easily from one spot to another. I painted the walls to resemble wall paper. 

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He also crafted these beautiful cheese boards and knives for our adult kids.  Aren’t they beautiful?

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Okay, enough bragging for now!

Please let me know how you like the bread when you try it.  I think you can experiment with other gluten-free flours and get good results.

Wishing you a happy and healthy New Year,

Amy

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5 Comments on “Quick and Easy Gluten Free Sandwich Bread”

  1. I finally got around to making this delicious bread. My mom has been making it since you first posted the recipe. Hers is better than mine..I am wondering if the good live cultures in the kefir are destroyed during baking. Also if I could use almond flour instead of rice?
    Thank you for taking the time to share your healthy and delicious recipes.

  2. Lana, I have not tried using almond flour but it’s worth a go! The benefit of using kefir in this recipe is that it boosts the moist factor. Yes, it’s correct that the enzymes are destroyed during baking. How is your moms bread different than yours? I’m so curious. You must tell!

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