In answer to the many, many requests I’ve already received since the release of my new grain-free Nada Flour, I’m so pleased to be able to share this deliciously hearty grain free sandwich bread recipe with you.
It’s so easy, since it’s made with one (grain free) flour blend, and it’s made — start to finish — in just two hours.
If you already have my Nada Flour, you know how amazing it is to work with in all kinds of recipes like grain free cakes, cookies, biscuits, brownies, quick breads, bagels, pita breads and more, but you may not have ever made a yeast bread with it yet.
That’s where this grain free sandwich bread recipe comes in.
With most other kinds of recipes, Nada Flour is a simple 1:1 exchange for regular flour in a regular recipe, but we all know that yeast recipes can behave quite differently in gluten free and grain free applications. It’s best to use a bread recipe developed for grain free or better yet, for the specific flour you’re using.
You’re going to love baking with Nada in this easy homemade sandwich bread recipe. The smell of this wholesome bread baking and cooling in your kitchen is almost as good as the warm slices are, slathered with butter and honey …
or cradling your favorite sandwich fixin’s.
Seriously, this amazing fresh baked bread is almost too easy to make, even though you’re baking paleo or grain free, or contending with other dietary restrictions.
Does this look like a bread that lacks anything? Who would know that it is free from gluten, all grains, dairy, soy, nightshades, lectins and nuts?
I haven’t made this recipe with any egg substitutes yet, but if you’d like to give it a go, check out my vegan egg substitutes article for choices. Or opt for my Grain Free Pita Breads recipe instead.
I urge you not to miss out on the delicious rewards of fresh baked, homemade bread, even if you’re grain free. This bread is so worth it. You’re so worth it.
Grain Free Sandwich Bread Recipe
Grain Free Sandwich Bread Recipe
Grain-free, paleo, nut-free, soy-free, dairy-free, lectin-free, nightshade-free, gluten-free ... how is it possible that this amazingly soft, hearty loaf could be free from so much and still be so delicious?
Ingredients
- 2 cups (220 grams) gfJules grain free NADA Flour
- 1 tsp. sea salt
- 1 tsp. baking powder
- ½ tsp. baking soda
- 2 ¼ tsp. active dry yeast, not quick rise/instant yeast
- 1 T. pure maple syrup
- 1 c. warm water
- 1 T. flaxseed meal or chia seeds
- ¼ c. olive oil
- 2 large eggs, room temperature
- 1 egg yolk + 1 tsp. water (egg wash)
Instructions
- In a large mixing bowl or the bowl of a stand mixer, whisk together the Nada Flour, baking powder, baking soda, and sea salt.
- Place warm water in a small bowl (105–110°F) - it should feel warm to your finger, not hot. Add the maple syrup and stir. Add the yeast and let stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start over. Stir the flaxseed meal into the yeast mixture. Let stand for 1 minute to thicken.
- Pour the thickened yeast mixture into the dry ingredients and add the eggs and olive oil. Mix on low until the dough is thick and fully combined. The dough will be slightly sticky, but workable. Mix on low for an additional 1-2 minutes.
- Using a spatula, transfer the dough into a lightly oiled or parchment-lined standard loaf pan (8.5"x4"). Smooth the top with a wet spatula. Cover loosely with oiled plastic wrap and place in a warm spot to rise for one hour.
- Preheat the oven to 400°F. Brush the top of the loaf with an egg wash for a glossier crust as pictured (optional).
- Bake for 35-40 minutes or until the internal temperature is 205-210°F. Let the loaf cool for 5 minutes before turning out onto a cooling rack to cool completely. Make sure the bread is completely cool before slicing or storing at room temperature or freezing.
Pin the recipe for later!
Can you make this in a bread machine? If so, how? I’ve made your GF sandwich bread in the machine but didn’t know if the nada flour worked differently.
Also, I don’t see a ginger ale or yogurt in this recipe, as compared to the gluten free one. Does it need it?
Hi Stephanie, you can always swap out the water for ginger ale, if you prefer. I haven’t tried this recipe with yogurt — perhaps 1/2 yogurt, half liquid?
~jules
Aside from the yeast proofing step outlined here which would preclude the bread machine, you could use a bread machine. Just follow the yeast prove steps and then add that with the liquids to the machine. I haven’t tried this recipe with Quick Rise yeast which would be the option to simply add in a bread machine. Let me know if you do that instead, and how it goes!
~jules
Hi! This sounds great and I’d love to eat sandwich bread again. I am AIP so the seeds are a problem. Is it possible to leave them out or sub something else? I also don’t have a stand mixer just a hand one. Will that work? Sorry I’m not an experienced baker! Thanks!
Hi Chris, Try this recipe for gluten free beer bread instead (you can use sparkling water instead of gluten free beer if you’d rather). No seeds necessary, and the dough is more like a batter, so it’ll be easier to mix by hand. I wouldn’t recommend a hand mixer — just use a big bowl and a big spoon and mix really well that way. I hope this one works out for you. It’s so light and fluffy!
~jules
Hi Jules, thanks so much for getting back to me. The recipe you suggested looks good except it’s made with your GF flour mix, not the grain free flour. (I would not be able to use GF beer either but thanks for offering subs for that). Can I still do the beer recipe with the grain free flour? I believe the weight/amount would need to be adjusted?
Thanks!
Sure – give it a try! I haven’t tried that recipe with NADA yet, so I’ll be eager to hear how it goes!
~jules
Hi, Can the Nada Flour be used in a bread machine? Do you happen to have a recipe? I got one for christmas and wanted to tty it.
Hi Donna, if your bread machine works well for gluten free bread, you should be able to use this recipe and Nada Flour in it. Check out this article on using a bread machine for gluten free breads for some tips!
~jules
Th e grain free / gluten free bread was so simple to make and delicious!
GORGEOUS loaf, Jen! It really looks incredible – thanks so much for sharing your pic! I’m glad you loved the recipe!!
~jules
Thank you! I need to make another loaf this weekend. I wrapped and froze each slice of bread to use throughout the week. Freezes and thaws great. Made a BLT for dinner tonight with it. Pressed beautifully on the panini press the other night.
It looks like the perfect sandwich, Jen! And I’m so glad you’ve found a system that works for you to bake and freeze the slices so you can enjoy a fresh panini anytime you like!!!
~jules