Being gluten free doesn’t have to mean giving up sandwich bread. My Gluten Free Sandwich Bread is easy to make, with no yeast there’s no need to be intimating. The best part is, it holds up great in the freezer!
After three years of being gluten free and countless bread recipes, I finally have found one I love! This bread is light and fluffy while still being hearty and filling. The best part is it’s leavened with baking powder, not yeast, making this bread quick to make!
I got the idea for whipping the egg whites from Danielle Walker’s gluten free bread in Against All Grain, which is definitely my favorite cookbook! However since most of her recipes are paleo there are nuts in her breads. And while I think paleo can be great for some people, it’s not really my style. Plus with nut allergies in my family I like to stay away from them if possible.
The combination of oat and millet flours give this bread the hearty flavor of whole wheat bread combined with the subtle sweetness of cornbread. Most gluten free breads you’ll buy in the grocery store have lots of sugar and fat in them, not that healthiest. This recipe has absolutely no added sugars and then only fat in the recipe comes from eggs and skim milk!
- Serves: 16 Slices
- Serving size: 2 Slices
- Calories: 210
- Fat: 4.4 g
- Sugar: 2.5
- Fiber: 2.8 g
- Protein: 8.7 g
- 1½ Cup Oat Flour
- ¾ Cup Millet Flour
- ½ Cup Corn Starch
- 3 Teaspoon Baking Powder
- 1½ Teaspoon Salt
- 1 Teaspoon Xanthan Gum
- 1½ Cup Skim Milk
- 3 Teaspoon Apple Cider Vinegar
- 5 Eggs, Separated
- Whip the egg whites until medium peaks, light and fluffy
- Combine the remaining ingredients until homogeneous
- Add the oat flour mixture to the egg whites
- Whip until both mixtures come together smoothly
- Transfer to a greased loaf pan
- Sprinkle with whole oats
- Bake on convection at 325 F for about 40 minutes or until a toothpick comes out dry