A Bread That’s a Game-Changer for Your Sandwiches!
Ever crave a homemade sandwich with bread that’s both delicious and guilt-free? You’re in luck! This Yeast Free Gluten Free Bread for Sandwiches recipe is here to save the day, making your lunchbox favorites heavenly and wholesome without the hassle. Plus, there’s something uniquely satisfying about whipping up a loaf that meets your dietary needs, all while making your kitchen smell amazing. Trust me, once you try it, you’ll wonder how you ever lived without it!
Why Make This Recipe
Why jump into this gluten-free goodness? Well, here are a couple of reasons that will have you ready to loaf around (see what I did there?):
- Easy Cleanup: One bowl, one loaf pan—what’s not to love? You can even skip the gym that day; whipping up dough is a workout in itself! 💪
- Family-Friendly: Kids won’t even know it’s gluten-free! They’ll dig in, and you’ll snag those gold stars in the parenting department.
Ingredients
You don’t need fancy stuff — just these basics!
- 4 egg whites (at room temperature)
- 1/4 teaspoon cream of tartar
- 3 cups all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- 2 1/2 teaspoons xanthan gum (omit if your blend already contains it)
- 1 teaspoon kosher salt
- 5 tablespoons whey powder (or nonfat dry milk)
- 4 teaspoons baking powder
- 6 tablespoons unsalted butter (melted and cooled)
- 2 tablespoons honey
- 2 teaspoons apple cider vinegar
- 1 1/2 cups milk (at room temperature)
Directions
Let’s get baking! Follow these easy-peasy steps:
- Preheat your oven to 375°F. Grease and line a 9 inch x 5 inch loaf pan and set it aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat 2 of the egg whites on high until stiff (but not dry) peaks form, adding the cream of tartar about halfway through.
- Gently scrape the beaten egg whites into a medium-sized bowl and set it aside.
- In a separate, medium-sized bowl, combine the flour, xanthan gum, salt, whey powder, and baking powder. Whisk to combine.
- In the stand mixer with the paddle attachment, add the butter, honey, vinegar, the remaining 2 egg whites, and milk. Top with the dry ingredients and mix well. The batter will be stiff and thick.
- Add one-third of the whipped egg whites to the dough, and slowly mix until incorporated.
- Remove the bowl from the mixer, and gently fold in the remaining egg whites until nearly no white streaks remain.
- Scrape the dough into the prepared loaf pan and smooth the top with a wet spatula.
- Tent the loaf pan with greased aluminum foil.
- Place the loaf pan in the center of the preheated oven and bake for about 50 to 60 minutes, rotating once during baking.
- Remove the foil and continue baking until the top is golden brown and a toothpick inserted comes out clean.
- The bread will rise higher than you expect but will fall slightly as it cools.
- Let it cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely before slicing.
How to Make Yeast Free Gluten Free Bread for Sandwiches (Overview)
Making this bread is as simple as pie (or in this case, well, loaf). First, whip up those egg whites until they’re perfect peaks; this adds a nice fluffy texture. Mix your dry ingredients, then combine them with the wet ones, bringing all those flavors together like a cozy hug. Pro tip: Don’t skip the folding step with the whipped egg whites—it’s the secret to a light, airy loaf!
How to Serve Yeast Free Gluten Free Bread for Sandwiches
Imagine sinking your teeth into a sandwich made from this heavenly bread. Whether you layer it with grilled veggies and hummus or pile on the turkey and avocado, the possibilities are endless. The bread’s golden crust and soft interior create an irresistible contrast, while those delicious aromas make you feel right at home. The perfect canvas for your culinary creativity!
How to Store Yeast Free Gluten Free Bread for Sandwiches
This bread stays fresh for about 3-5 days in the fridge. Need to stock up? Wrap it tightly and keep it in the freezer for up to a month. To reheat, pop slices in the toaster or give them a quick zap in the microwave. They’ll taste like they just came out of the oven!
Tips to Make Yeast Free Gluten Free Bread for Sandwiches
Here are a few insider tricks to ace this recipe:
- Room Temperature Ingredients: This is key! It makes mixing easier and gives your bread a better texture.
- Experiment with Flavors: Add spices or herbs into the wet mixture for a flavor boost. Garlic powder or Italian seasoning can do wonders!
- Use Silicone Bakeware: If you have it, it makes removing your bread a breeze—no more bread casualties!
Variation
Want to switch things up? Here are a few easy twists you can try:
- Make it Vegan: Swap the egg whites for flax eggs or aquafaba. It’s a game-changer!
- Add a Sweet Twist: Consider adding chocolate chips or dried fruit for a fun version that’s sweet enough for breakfast.
FAQs
Can I substitute the gluten-free flour blend?
You can, but make sure it’s a 1:1 blend designed for gluten-free baking—some flours react differently.
How do I make this a DIY mix ahead of time?
Pre-mix your dry ingredients (flour, xanthan gum, salt, whey powder, and baking powder) and store them in an airtight container. Then use them whenever you’re ready to bake!
What if I want to add seeds or nuts?
Go right ahead! Just fold in about 1/4 cup of your favorite seeds or nuts into the batter for a fun crunch.
📌 Pin this recipe for your next cozy dinner night!
Yeast Free Gluten Free Bread for Sandwiches
Ingredients
Wet Ingredients
- 4 pieces egg whites at room temperature
- 6 tablespoons unsalted butter melted and cooled
- 2 tablespoons honey
- 2 teaspoons apple cider vinegar
- 1.5 cups milk at room temperature
Dry Ingredients
- 3 cups all purpose gluten free flour blend
- 2.5 teaspoons xanthan gum omit if your blend already contains it
- 1 teaspoon kosher salt
- 5 tablespoons whey powder or nonfat dry milk
- 4 teaspoons baking powder
- 1/4 teaspoon cream of tartar
Instructions
Preparation
- Preheat your oven to 375°F. Grease and line a 9 inch x 5 inch loaf pan and set it aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat 2 of the egg whites on high until stiff peaks form, adding the cream of tartar about halfway through.
- Gently scrape the beaten egg whites into a medium-sized bowl and set it aside.
- In a separate, medium-sized bowl, combine the flour, xanthan gum, salt, whey powder, and baking powder. Whisk to combine.
Mixing
- In the stand mixer with the paddle attachment, add the butter, honey, vinegar, the remaining 2 egg whites, and milk. Top with the dry ingredients and mix well. The batter will be stiff and thick.
- Add one-third of the whipped egg whites to the dough, and slowly mix until incorporated.
- Remove the bowl from the mixer, and gently fold in the remaining egg whites until nearly no white streaks remain.
Baking
- Scrape the dough into the prepared loaf pan and smooth the top with a wet spatula.
- Tent the loaf pan with greased aluminum foil.
- Place the loaf pan in the center of the preheated oven and bake for about 50 to 60 minutes, rotating once during baking.
- Remove the foil and continue baking until the top is golden brown and a toothpick inserted comes out clean.
- Let it cool in the pan for a few minutes, then turn it out onto a wire rack to cool completely before slicing.
Notes
Printable Recipe Card
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