Easy Gluten-Free Sandwich Bread

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Having celiac disease, and Hashimoto’s, eliminating gluten is a must. Store bought gluten-free breads were getting too expensive, so I played around with something I could make quickly at home without a bread machine, that my family would still enjoy as sandwich bread. This bread is not only grain-free, dairy-free, soy-free and processed sugar-free, it is super easy to make and tastes delicious!! It’s great for the kids’ lunches, toasted, or warm fresh out of the oven.

Further Food Nutritionist Commentary:

While this bread has more calories and fat per slice than whole wheat bread, it also has one quarter of the total carbohydrates. The fat from the coconut oil and milk is primarily medium-chain triglycerides, which are digested and absorbed more efficiently that the longer chain fats in our diet. The bulk of almond flour and the protein boost from the eggs guarantees that even the most active kids will stay full and satisfied.

By Casey Giltner, Nutritionist

Easy Gluten-Free Sandwich Bread

  • Prep Time: 5 mins
  • Cook Time: 30-40 mins
  • Servings: 10

Ingredients

3 eggs

3/4 cup coconut milk (or milk alternative of choice)

1 tablespoon coconut oil

1 tablespoon honey

2 cups almond flour

sea salt to taste

1/2 teaspoon baking soda

Instructions

  1. Preheat oven 350° F.
  2. Mix egg, milk, oil, and honey in a large mixing bowl.
  3. Add in remaining ingredients and stir until well combined.
  4. Pour into a parchment lined loaf pan (I have used a well greased loaf pan, but I did have a harder time getting the bread out).
  5. Bake 30-40 minutes or until golden.
  6. Insert toothpick into center and make sure it comes out clean.
  7. Let cool and enjoy!*

 

*Because I use this for as sandwich bread, I usually let the loaf cool completely, slice it, put it in a freezer bag and freeze It.

Preheat oven 350° F. Mix egg, milk, oil, and honey in a large mixing bowl. Add in remaining ingredients and stir until well combined. Pour into a parchment lined loaf pan (I have used a well greased loaf pan, but I did have a harder time getting the bread out). Bake 30-40 minutes or until golden. Insert toothpick into center and make sure it comes out clean. Let cool and enjoy!*   *Because I use this for as sandwich bread, I usually let the loaf cool completely, slice it, put it in a freezer bag and freeze It.

Nutrition Information

Per Serving:  Calories: 203; Total Fat: 18g; Saturated Fat: 6g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 63mg; Sodium: 311mg; Potassium: 58mg; Carbohydrate: 7g; Fiber: 2g; Sugar: 3g; Protein: 7g

Nutrition Bonus:   Iron: 4%

 

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4 thoughts on “Easy Gluten-Free Sandwich Bread

  1. Christine Chipman

    What a shame that this uses almond flour because I can’t eat almonds on the FODMAP diet. It looks lovely.

    Reply
    1. furtherfood

      Hi Cristina,

      203 calories is for one slice of a loaf when cut into 10 slices. If you cut it into more slices, each slice will contains fewer calories.

      Let us know if you have any other questions!
      -The Further Food Team

      Reply
  2. Emilie Josephine

    This bread recipe is a good basic one to try.

    If you don’t eat eggs, a nice substitute could be flax meal mixed with water.
    1 T. Flax Meal + 3 T. water. Let stand for 5 minutes.

    Keeping it vegan? Use maple syrup instead of honey!

    Don’t have almond flour? Try a combination of flours instead:
    3/4 cup oat flour + 3/4 cup brown rice flour + 2T arrowroot + 4 T cornmeal

    Reply

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