This recipe is a literal LIFESAVER for my family! When you or a loved one have multiple food allergies or dietary restrictions, doesn’t it make eating such a challenge? It forces you to not only read labels VERY closely, but it often requires you to roll up your sleeves and get down and dirty with recipe experimenting in your kitchen. This recipe was shared with me while I was on vacation in Hawaii with my husband. Although I enjoyed the big island, I was literally DYING to get home and bake it! I love travelling, but I always miss cooking my own meals!
This recipe is different from many others because it has a surprising secret ingredient. Please play along with me now and pretend that you are on the Food Network show “Chopped” right now. You open that food basket containing mystery ingredients and are met with the sight of a can of……. club soda? What?? Yes! Club soda or seltzer water is my secret ingredient in this recipe! The bubbles in carbonated water are PERFECT at creating a lighter and fluffier loaf of gluten free bread. Working with GF flours is challenging enough, but removing any dairy or eggs from the recipe creates even more texture and leavening challenges. Thankfully some creative person out there (I still don’t know who the original author of this recipe is!) was able to “rise” to the challenge (pun intended!) and think outside of the box (sorry, another bad joke!) and look to a can for some creative recipe inspiration.
So without further ado, here’s the gluten free and vegan (egg free, dairy free!) sandwich bread recipe that soon will become a staple in your home too!
The Best Gluten Free Vegan Sandwich Bread Recipe:
(FYI: I have affiliate links below to view or purchase any of these ingredients on Amazon. If you purchase any of these items I will receive a small commission. If you are a gluten free baker these items are staple ingredients in most recipes. Thanks!)
- sorghum flour
- tapioca starch
- brown rice flour
- flax seeds
- baking powder
- instant yeast
- xanthan gum
- organic cane sugar (I buy mine at Costco)
- salt (sea salt, pink Himalayan etc)
- maple syrup (I buy mine at Costco)
- olive oil (I buy mine at Costco)
- 1 can seltzer water or club soda (from your local grocery store)
Step 1: Add all of the dry ingredients into the bowl of your standing mixer and mix to combine.
Step 2. Drop in the maple syrup and olive oil and mix again.
Step 3. Slowly pour in the club soda while the mixer is mixing. Mix for about a minute or until smooth. Please note that this makes more of a muffin consistency batter, not a traditional elastic dough.
Step 4. With a spatula or spoon, scoop the dough into one 8.5 x 4.5 loaf pan that is liberally greased with oil, or two smaller pans (as I made in the picture below). Try to spread the top as smoothly as possible so you don’t end up with a bumpy loaf (like me!).
Step 5. Bake at 350 for 50-55 minutes for a larger loaf, or about 40 minutes for two smaller loaves. Remove from the oven and allow to cool before slicing.
Like any homemade bread, it tastes the absolute best when it is still warm from the oven. MMMMMM. Even after cooling it does stay soft and tastes great for sandwiches or toast over the next few days. For longer use, slice and wrap it up and store it in the freezer to use as needed.
My husband thought this bread was good. My big kids (that don’t need to eat gluten free or vegan) thought it was yummy. And my poor 3 year old and myself who haven’t had a good slice of bread in FOREVER absolutely loved it and devoured it!!!
Good texture, good flavor, and not dry and nasty like that store bought stuff! Give it a try and let me know what you think! I also suggest making several batches at once so that you can slice and freeze it for later. Because we all need some good allergy friendly bread in our freezer for a quick breakfast, sandwich, or to go with soup!