This is the recipe for my all-time favorite gluten-free sandwich bread that I adapted from the magazine Living Without. It is relatively fool-proof and looks beautiful when it’s done! To use as sandwich bread, simply slice horizontally. It yields four hearty sandwiches. Store it on the counter, wrapped in a dish towel for up to 5 days.
- 1/2 cup almond flour (If you want to make your own, you can grind whole almonds in a food processor! Pulse until you reach a flour-like consistency/sandy texture.)
- 1 1/4 cups all purpose gluten-free flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- I tsp xanthan gum (if not included in all purpose flour; check the label)
- 2 eggs
- 2 tbs sugar or honey
- 2 tbs canola oil
- ½ cup plain yogurt (greek or regular)
- 2 tbs water
- 1 tbs apple cider vinegar
- Preheat oven to 375 degrees Fahrenheit
- In a small bowl, mix together dry Ingredients
- In a large bowl, mix together eggs and sugar (or honey)
- Then stir in canola oil, yogurt, water, and apple cider vinegar
- Stir in dry ingredients
- Shape into two round loaves
- Bake for 25-30 minutes
- If the mixture is too wet to shape into loaves, add a little more flour. Feel free to mess around with different flours, but keep in mind that different flours hold moisture differently. Stick to flours with little to no flavor!
- For a golden-brown crust, brush a little olive oil over the top of the loaf before baking.
- I love to top my bread with sea salt and seeds (pumpkin and sesame pictured here). Get creative and choose whatever toppings you like!