A Whole Grain, Gluten-Free Sandwich Bread Recipe

My kids love this recipe better than anything from the store. If you eat gluten-free bread, consider checking out this recipe, comparing the ingredient lists. (Wish I had a photo to do it justice for you.) See what you think. This is a multi-grain, whole grain bread that slices wonderfully for sandwiches. It does not need toasted. I’ve added some helpful notes at the end of the recipe, so if you’re going to give this a try, peruse those first.

My bread recipe is inspired by a recipe (and its associated comments) that I discovered at Genius Kitchen (www.geniuskitchen.com) called Gluten-Free Multigrain Miracle Bread, a submission by Whats Cooking. It’s gluten-free, but you almost wouldn’t know it. You will need a strong stand mixer and something to grind some of your flour in. I use my Cuisinart coffee bean grinder.

In the past, I have tried grinding each of the grains and seeds in this recipe with varying results. I can’t completely shake some of my reservations about grain and seed flours sitting in bags for months, so I prefer to use fresh ground flours if possible without losing my eaters. I have settled on this current recipe as the one that is eaten best by my kids. It makes the best sandwiches. It is good to eat warm with butter or honey. And it makes good French toast. It does decent paninis. We do toast it for breakfast sometimes, but it doesn’t lend itself well to toasting.

Click this link for a better printable version of The Best Gluten-Free Sandwich Bread.

Best Gluten-Free Sandwich Bread

Appliances: Kitchen Aid stand mixer and a grain grinder

2 teaspoons yeast
1 cup warm water (not hot)
2 tablespoons local honey

½ cup Bob’s Red Mill brown rice flour
½ cup Bob’s Red Mill sorghum flour
¼ cup Bob’s Red Mill arrowroot flour
¼ cup Bob’s Red Mill potato starch (not potato flour)
¼ cup freshly ground white quinoa (measure after grinding) OR freshly ground whole grain teff (measure after grinding)
¼ cup freshly ground whole golden flax seed (measure after grinding)
1 teaspoon salt
3 teaspoons xanthan gum

2 whole eggs
2 egg whites
2 tablespoons olive oil
2 teaspoons apple cider vinegar

Process (completed in this order):

  1. Preheat oven to 200 degrees F.
  2. Mix yeast, water, and honey in a small bowl. Stir. Set aside while you mix the other ingredients.
  3. Mix all the dry ingredients in a medium-sized bowl. Set aside.
  4. In a large stand mixer (I use my Kitchen Aid.), whip the eggs and egg whites well with the oil and vinegar, about 2 minutes.
  5. Add the dry ingredients and the yeast mixture to the egg mixture. Turn on the stand mixer and allow to run on high while you prepare the bread pan. I use a brown glass loaf dish.
  6. Grease the bottom and sides of the bread pan. Then, line the pan with parchment paper.
  7. Turn OFF the oven. (You were only heating it to provide an even, consistent temperature for the best rise.)
  8. Pour batter into prepared loaf pan and use a rubber spatula to push it down so it’s evenly distributed in the pan, especially in the corners. Smooth the top with the spatula so it’s flat. and place it in the pre-warmed oven that is turned off now.
  9. Place the dough in the pre-warmed oven that is turned off no. Allow to rise about 40 minutes. I cannot give an exact time. Just allow it to rise over the top of the pan to a good loaf size. It will run over the sides if you let it rise too long.
  10. GENTLY take dough out of oven and set aside to allow the oven to preheat.
  11. Preheat oven to 350 degrees F.
  12. Return loaf GENTLY to the oven and bake for approximately 40 minutes or until browned.
  13. Each oven and loaf is different. Tap the top for doneness and remove when firm and hollow- sounding.
  14. Lift bread out of pan. Allow to cool before slicing. (Don’t leave it too long in the parchment paper or the bottom will get gooey.) I use a special slicing knife to get clean cuts of uniform size.
  15. Keeps well in plastic baggie.

Notes:

• I have used three whole eggs instead of the two eggs plus two whites, and the loaf was just a little less airy.
• Using teff instead of quinoa gives a brown, whole grain color, whereas the white quinoa looks like a white bread. Both taste great.
• I have tried omitting the xanthan gum, but the bread always falls.
• The recipe doubles pretty well.
• A tad extra of any of the flours doesn’t affect the loaf much, so if I grind a little too much, I’ll toss it in.
• I grind the grains and seeds fresh in my coffee grinder on the finest setting.
• If you measure the oil into the egg bowl first, then do the honey/yeast/water combo, the honey slides right out of your spoon! I’ve had success with interchanging potato starch, tapioca flour, and arrowroot when I am out of either arrowroot or potato starch.

Family “gustar” report: 6/6 (all six in the family like it). It’s like the sandwich bread you used as a kid.

Closing

Baking this bread is fun and fills the house with a cozy warmth. Although my family went without bread for a couple of years, I’ve found it really is easier to feed them with bread in the house. They eat better. They complain less about there being “nothing to eat.” They eat any packed lunches better. This recipe is a compromise I feel placated for now with.

Take care and may you be truly happy and peaceful inside.

Terri F

6 thoughts on “A Whole Grain, Gluten-Free Sandwich Bread Recipe

  1. sal

    Thank you for this recipe. My daughter has celiac’s and we are always on the lookout for GF bread. Do you think this recipe would be a good choice for use with a sour dough starter instead of yeast?

    Reply
    1. thehomeschoolingdoctor Post author

      Thanks for commenting! We all like this one a lot. Since I haven’t tried, I can’t make any guarantees. But my hunch and experience lead me to think that a sour dough starter would be great for this recipe. If you try, I’d love it if you ever had time to come back and communicate how it worked. I have a starter that I’ve been meaning to get going but am waiting till a good time. Best wishes and may you and your family have great health!

      Reply
  2. Sini

    Hi! I came across your blog when I was searching info on how rellable the genova GI effects analysis is as I have just had it done. Your posts were really good, has your opinion on the reliability of the stool test changed or do you still think it’s somewhat reliable and could possibly be helpful? Also, what is your opinion on SIBO? I’m asking because my GP had never even heard of it and frankly I think she just thought it was quackery aswell as the functional stool testing and didn’t think it could be the cause of my severe stomach bloating and gerd. I’d be really glad if you shared your current, up to date opinions! 🙂

    Reply
    1. thehomeschoolingdoctor Post author

      Dear Sini,

      Thanks for your nice comment and curious questions. Since the Genova GI profile was taken over by another company, I have not followed it. I cannot comment on the reliability. As for usefulness, I think tests like this are mildly useful. For example, they can sometimes catch an overt pathogen which is easily treated or a large growth of Candida. They might help a person to realize they have low numbers of Lactobacilli and/or Bifido, suggesting a non-secretor status (you can google that: non-secretors and low numbers of Lactobacilli and Bifido).

      As for SIBO, yes, I am not surprised your doctor had not heard of it. When I first started seeing the letters “SIBO,” all I could think was: small intestinal bowel obstruction! That is what we doctors learned those letters stood for, not “small intestinal bacterial overgrowth!!!” I always wished they had come up with a different acronym, since one SIBO is life threatening and the other is a mysterious catch-all condition. Anyhow, yes, the testing and the small intestinal bacterial overgrowth (SIBO) may have screamed “quackery” to your doctor. I’m sorry. It’s not quackery–and it is. It’s not quackery because these things (alternative tests) are helpful, and they (these syndromes) do exist. But the pathways leading to them are not well understood, and even less well understood is how to treat! I think over these next 20-30 years we will understand them better and some of these tests and ideas will move into mainstream doctoring. It IS changing. I have a sister in medical school, and I can see as I talk with her, some of the changes are creeping in. BUT—that’s no help to you right now with your GERD and bloating. If the medical doctor can’t find another reason, then, yes, it could be SIBO (bacterial overgrowth). Have you read any of Dr. Siebecker? Her writings might be helpful. Just be careful as you wade this area. Tests and antibiotics can get very expensive and you may not get cure. A person can make a lot of changes that help SIBO without antibiotics and herbals, such as food choices, elimination diets, keeping four to six hours between meals, intermittent fasting, always sitting down to eat calmly rather than standing up or driving, managing stress, and many, many other lifestyle changes.

      I wish I had time to write more, and one day, I look forward to maybe having that! Thanks for your questions. I hope that you find relief, and I know that if you persist with curiosity and an open, yet discerning, mind, you will find many tools which will make you happier and healthier in life. I know since I started writing about six years ago, I have!!! Best wishes.

      Terri F.

      Reply

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