Gluten-Free Sandwich Loaf
Gluten-free | Sugar-free | Dairy-free |Grain free | Yeast-free
Makes: 1 loaf or 12 slices
Cuisine: Bridget's Healthy Kitchen
Course: Treat | Snack | Lunch
Prep time: 15 - 20 minutes
Cook time: 35 - 40 minutes
My Gluten-Free Sandwich Loaf is perfect for when you're craving a sandwich, a toastie, or merely a slice of toasted bread. It's free from gluten and grain and fortified with dietary fibre. This loaf is so satisfying yet simple to make as no proving is required.
This recipe plus many more delicious gluten-free bread recipes are in my eBook, 'Bridget's Healthy Bread's & Pastries'.
Hints, Tips & Tricks
This recipe also calls for inulin powder, a soluble fibre derived from plant-based sources. It is prebiotic, making it a fantastic ingredient for our gut health, and it's also a healthy alternative to sugar. You can read more information about inulin powder --> here. Or, if you're wondering where to purchase some, we sell 100% Chicory Inulin Powder for home delivery*! Find out more --> here.
I also use psyllium husk as a binding agent to ensure the ingredients hold together nicely. As psyllium husk is a soluble fibre and prebiotic, it also helps add more fibre to our diets. The recommended daily fibre intake is between 25 grams to 30 grams, and just one tablespoon of psyllium husk contains around 5 grams of fibre.
As this recipe is gluten-free, I have also used xanthan gum to provide elasticity and fluffiness that the gluten would otherwise provide.
- 4 egg whites, at room temperature
- 2 egg yolks
- ½ tsp cream of tartar
- 120 ml (4 FL oz) warm water
- 60 g (2 oz) coconut oil, melted
- 200 g (7 oz) almond flour or meal
- 1 ½ tsp baking powder
- 20 g (0.7 oz) psyllium husks
- 2 tbsp Pure as Inulin Powder, see above for details
- ½ tsp mineral salt
- ½ tsp xanthan gum
- Preheat your oven to 180C (350F) and line a loaf tin with non-stick baking paper.
- Using an electric whisk, whisk the egg whites till they form very stiff peaks. Sprinkle over the cream of tartar and whisk through.
- In a mixing bowl, whisk the egg yolks, warm water and melted coconut oil.
- Add the almond flour, baking powder, psyllium husks, inulin powder, salt and xanthan gum. Whisk in the dry ingredients and mix well to combine.
- Take a large spoon of the stiff egg whites and fold it carefully through the batter, taking care to combine the mixture well without overbeating. Take another large spoon of the whites and fold through again, being careful not to over mix.
- Add the remaining whites and continue with the careful folding of the mixture. Gently spoon the batter into the lined loaf tin and bake in the oven for 35-40 minutes or until the loaf is cooked through the centre, and when tapped on the base, it sounds hollow.
- Remove the loaf from the tin and allow it to cool on a wire rack before slicing and devouring. This bread can be stored covered in the fridge for up to 4 days.
- If you would like to freeze the bread, cut it into 10-12 slices before freezing in 2 slice lots for ease of defrosting. This bread can be popped into the toaster frozen or left to defrost overnight in the fridge.
It’s definitely handy to have a few slices in the freezer, just in case. Enjoy!
Perfect. That’s one to freeze on stand by for bread yearning! Thanks Bridget. It will support a smooth transition.