Perfect Gluten Free(Vegan) Sandwich Bread

You saw the title and laughed, didn’t you? If you eat gluten free, you know. If you have additional allergies like we do to dairy, soy, eggs, and nuts, you laughed harder. And by “Perfect,” I mean only SORT OF cardboard-like, right? I get it. But I mean it, y’all. This is GOOD. Like, even gluten-eaters in our house like it.

The key for me in making it JUST RIGHT was the baking flour. Check my recipe for that HERE if you don’t already have it. I have never found a gluten free flour that consistently makes better products that this mixture I made, and the ingredients are all inexpensive, clean, readily available, and I can buy in bulk from Azure Standard. What is Azure Standard? Your FAQ’s answered HERE.

I explain it all in detail in the video below, but it really is the perfect gluten free bread. Great for toast, sandwiches, has an excellent texture, no off-putting or strong flavors from the typical GF, DF, EF binders. Try it. You’ll like it. Anybody else have mental images of dancing Brobee when they read that?

Yield: 1 loaf
Author:
Perfect Gluten Free(Vegan) Bread

Perfect Gluten Free(Vegan) Bread

Not cardboard. It's actually bread in every way, but allergy safe. And it's delicious.
Prep time: 10 MinCook time: 60 Mininactive time: 30 MinTotal time: 1 H & 40 M

Ingredients

Ingredients
  • 1 1/2 cups lukewarm water
  • 3 Tablespoons honey(or maple syrup)
  • 1 Tablespoon active dry yeast
  • 1/4 cup aquafaba
  • 1/2 teaspoon cream of tartar
  • 3 cups gluten free baking flour
  • 4 teaspoons baking powder
  • 1 teaspoon sea salt
  • 1/4 cup avocado oil
  • 2 teaspoons raw apple cider vinegar

Instructions

Instructions
  1. Pour auqafaba and cream of tartar into a mixing bowl, and whip on high for 2-3 minutes, until stiff peaks form. Set aside.
  2. In a separate container, mix the water, honey, and yeast, and set it aside to bloom, until the yeast is a fluffy, foamy layer on top of the water. 
  3. In a different mixing bowl, combine the flour, baking powder, and sea salt. Add the oil and vinegar, and mix briefly just until combined. 
  4. Pour in the yeast mixture, and mix on medium high for about 3 minutes, until the mixture is very smooth. 
  5. Gently fold in the whipped aquafaba with a spatula until barely combined. 
  6. Grease a standard 9"x5" bread pan, then carefully spoon in the bread dough. It will be the texture of a thick cake or pancake batter. Smooth the top with a spatula, then cover and let proof for 30 minutes while the oven preheats to 375F.
  7. Bake for 60 minutes.
  8. Remove from the oven and cover with a cloth for 10-20 minutes, then remove the cloth and allow bread to cool thoroughly before removing from the pan. 
  9. *Leaning the bread pan on it's side and alternating every 20-30 minutes while it cools helps to prevent the moisture from sinking to the bottom of the loaf and making a more dense product.