Gluten, Dairy and Soy Free Sandwich Bread

Here is another version in my search for excellence in gluten, dairy and soy free sandwich bread. The universal acclaim indicated this version was “incredible.” Personally, QC and I thought it was pretty darn good. Nearly comparable to “regular” bread.

Two more versions to go to “perfection!”

Gluten Free Sandwich Bread (White Gold)

• 1 package (1.1 Lb) Extra White Gold gluten free bread flour
• 1 Tbsp. dry yeast (1 envelope)
• 2 tablespoons honey
• 3 eggs
• 1 c. lukewarm almond milk
• ¼ cup vegetable oil
• 1 ½ tsp. salt
• 1 egg for egg wash
• Sesame seeds (optional)


  1. Add the flour, honey and yeast to a stand mixer bowl. Mix for 3 minutes with a paddle attachment.
  2. Add the eggs and almond milk and mix for 3 minutes.
  3. Add vegetable oil and salt and mix on low speed for 4 minutes. The dough should be sticky.
  4. Let it rise for 90 minutes, in the mixer bowl, covered, in a warm dry place. (Such as a proofing oven)
  5. Pour/scape the dough in a bread loaf. (A narrower bread pan will help shape the bread.)
  6. Let the dough rise for 20 minutes.
  7. Pre-heat the oven to 375 deg. Place a shallow dish in the lower part of the oven
  8. Brush the bread gently with an egg wash and sprinkle sesame seeds (optional).
  9. Place the bread pan on a center rack and pour 1 cup of water into the shallow dish.
  10. Bake for 40-45 minutes, until golden brown. (Don’t overtake!)

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