Multigrain Sandwich Bread Gluten Free Dairy Free
Soft, wholesome, and perfectly allergen-friendly, this Multigrain Sandwich Bread is both gluten-free and dairy-free, making it a versatile and nutritious choice for any dietary need. Made with a blend of hearty flours like brown rice and sorghum, and boosted with psyllium husk and ground flaxseed for structure and moisture, this bread delivers a light yet sturdy texture that's perfect for sandwiches or toast. Naturally sweetened with maple syrup and enriched with olive oil and apple cider vinegar for added flavor, this bread rises beautifully for a bakery-quality loaf that's easy to make at home. Whether you're meal-prepping or serving it fresh, this recipe is a staple for anyone seeking a wholesome, allergy-friendly bread option. Perfect for those searching for "gluten-free sandwich bread" or "dairy-free bread recipes," this loaf is sure to become a household favorite.
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Recipe Information
Ingredients
- 1.25 cups Warm water (110°F/45°C)
- 1 tablespoon Maple syrup
- 2.25 teaspoons Dry active yeast
- 1.5 cups Brown rice flour
- 0.75 cup Sorghum flour
- 0.5 cup Tapioca starch
- 0.5 cup Potato starch
- 2 tablespoons Ground flaxseed
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Salt
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Olive oil
- 0.5 cup Unsweetened non-dairy milk (e.g., almond, oat, or soy milk)
Instructions
In a small bowl, combine warm water, maple syrup, and dry active yeast. Stir gently and let it sit for 5–10 minutes, or until the mixture is foamy.
In a large mixing bowl, whisk together brown rice flour, sorghum flour, tapioca starch, potato starch, ground flaxseed, psyllium husk powder, and salt until well combined.
Add the apple cider vinegar, olive oil, and non-dairy milk to the dry ingredients. Then pour in the yeast mixture.
Using a hand mixer with dough hooks or a stand mixer fitted with a paddle attachment, mix the dough on medium speed for 3–4 minutes. The dough will be thick and sticky.
Grease an 8-inch x 4-inch loaf pan with olive oil or line it with parchment paper. Transfer the dough into the pan and smooth the top with a spatula or damp hands.
Cover the loaf pan with a clean kitchen towel and let the dough rise in a warm place for 45–60 minutes, or until it has risen close to the top of the pan.
Preheat your oven to 375°F (190°C). Once the dough has risen, bake the bread for 45–50 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and allow it to cool in the pan for 5–10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2535 mg | 110% | |
| Total Carbohydrate | 347.7 g | 126% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 14.8 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 272 mg | 21% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1348 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
