Finding a bread that is safe, tastes good, and contains no gluten, grain, egg, dairy, or almond sent me on a wild goose chase.
Every recipe I found required substitutions. After all the substituting, I never got bread…
My naturopath sent me to a nutritionist who suggested I cheat once in a while when I wanted bread….but there was a problem with that. Those little cheats here and there added up to digestive difficulty for days! I was working too hard at avoiding allergens, there was no way I was going to intentionally make myself sick!
Not worth it.
This left me with two options, give up bread forever or
Break The Recipe
until I got a safe bread I could enjoy.
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Welcome To Break A Recipe
My name is Nina, I’m a food nerd who cooks without gluten, grains, dairy, egg, soy, corn, almond, cashews, and sesame! All recipes you’ll find here on the blog are made without these ingredients. When you make them, you won’t notice the missing ingredients.
That’s what I mean when I say, Break A Recipe. We take a traditional food containing many of the top allergens, and we replicate the recipe without the foods that would cause you difficulty.
You get to enjoy delicious flavor and rich texture that makes you forget you’re eating something made without most common allergens.
When I tell people I cook and bake without gluten, grains, dairy, egg, soy, corn, almond, cashew, and sesame, they ask
“What’s left to cook with?” and I answer, “Unicorn Farts!”
We both laugh and then I explain that I cook with simple ingredients like coconut flour, chickpea flour, and tapioca flour. When these flours are mixed, they create a neutral flavor. You don’t taste any of the ingredients individually. You do know you’re eating a delicious homemade baked-good.
To get a look at what I bake with it, check out my instagram feed. All baked-goods there are made with this flour blend. And from time to time, you may see one of the fur children.
I’ve been using this blend of flour for 10 years now. And when the gluten-lovers go for seconds, I know the recipe is ready to share! Click here to see the recipe for the flour blend I use. It blends up in less than 5 minutes. And then you’re baking like you normally would, even without Unicorn Farts!
If this is your first time here, thank you so much for visiting! If you are a foodie friend, newsletter subscriber or recipe tester, thank you for following! As the name of my blog implies, I break things in the kitchen.
I would love it if you would come behind the scenes with me every week and let me tell you more about it in my newsletter. You can subscribe on the right hand side on a desktop, after the recipe in the blog post, or after the blogpost on a mobile device. I’m a food nerd and I love having foodie friends!
Let’s Get Back To Our Grain-Free Bread Recipe!
Because I’m allergic to all grains, eggs, dairy, soy, corn, and almonds, I couldn’t find a recipe that would work for me. Finally in desperation I stopped substituting…
I went back to a traditional bread recipe and broke it using my grain free flour!
Like I said earlier, I’m a food nerd. I’m that friend everyone asks for recipes, and I do my very best to create recipes for foods without many of the common allergens.
When I say I break recipes, I mean I take them apart and recreate them without most of the common allergens. This bread, like all recipes on the site, is free of gluten, grain, dairy, egg, soy corn almond and cashew.
This bread is yeast free because someone I know has a yeast allergy. We both needed a safe bread. I developed this recipe works for her allergies and for mine!
If We’re Not Using Yeast, How Will Our Bread Rise?
Cookies, cakes, and quick breads all use leavening agents other than yeast. So that’s exactly what we’re going to use in our bread! They rely on baking soda, cream of tartar, and or baking powder to create carbon dioxide and create the beautiful air bubbles that allow bread to rise.
We will be using baking soda and cream of tartar in this recipe. These are actually the two active ingredients in baking powder. We’re using them separately because baking powder also incudes an ingredient we don’t want in our bread–corn starch!
For people like me, with a corn or grain allergy, that’s a problem. Using the ingredients separately allows us to make our bread safely and keep it grain-free! You won’t notice the difference, you will go for a second or third slice…
If this is your first time baking gluten-free bread, you might be wondering how are we going to bind the ingredients. Every gluten-free baker has their favorite binder, and mine is xanthan gum. My favorite brand is made without wheat, dairy, soy, and corn. It’s actually made from cabbage. Click here to check it out.
Without xanthan gum, our bread wouldn’t hold the rise. Xanthan gum creates the structure which allows our bread to hold the rise created by the cream of tartar and baking soda. It’s a great ingredient, and since the brand I use is made without corn, dairy, soy, or wheat, it is the closest I’ll ever get to baking with Unicorn Farts. It’s truly magical in this recipe!
Are you ready to Break a Recipe? Let’s Go Shopping!
- Coconut Flour
- Tapioca Flour
- Chickpea Flour
- Xanthan Gum
- Cream of Tartar
- Baking Soda
- Coconut Milk
- Olive Oil Cooking Spray
- Stand Mixer with whisk and dough hook
- Liquid measuring cup
- Dry measuring cups
- Kitchen scale (optional)
- Loaf Pan, (I prefer stoneware)
These ingredients and equipment are what I use in my own kitchen. As an amazon associate, I earn from qualifying purchases. If you purchase anything through an affiliate link, I earn a small commission at no extra cost to you. Thank you for helping to “keep the lights on,” here at Break A Recipe.
Enough With the Words, Let’s Break A Recipe!
Soft Sandwich Bread (Gluten-Free, Vegan, Grain-Free)
- Stand mixer with whisk and dough hooks. Kitchen Aid works best, Sunbeam is not recommended.
- Dry Measuring Cups
- Liquid Measuring Cups
- Adjustable measuring spoons
- Kitchen Scale optional
- loaf pan I prefer stoneware
- Kitchen Scraper
- Kitchen Sheers
- 2¼ Cups Coconut milk In the carton
- 4 Cups Grain Free Flour Blend 400 grams
- 2 teaspoons Xanthan Gum
- 1 ½ teaspoons Salt
- 3 Tablespoons Cream of Tartar
- 1 Tablespoon Baking Soda
- Olive Oil Spray for greasing your loaf pan
- Measure all ingredients. Grease your loaf pan using olive oil spray.
- In the mixing bowl of your stand mixer, add coconut milk, and top with grain free flour. Using the whisk attachment mix flour and coconut milk until a batter forms. Mix until batter is free of lumps.
- Remove the whisk attachment. Sprinkle xanthan gum on top of batter. Attach dough hook. With mixer on lowest speed mix in xanthan gum until it is incorporated in to the mixture. You will observe it thicken from a batter to a dough. Turn off your mixer.
- Sprinkle salt, cream of tartar, and baking soda evenly over the top of your dough. Turn on mixer and mix until ingredients are incorporated.
- Increase speed to 2 and knead dough for 11 minutes.
- Transfer dough to greased loaf pan. Preheat oven to 350°.
- Allow dough to rest for 10 minutes while oven preheats. Optional, for a more even rise, you can cut slices across the top of the loaf using kitchen sheers to keep your bread from developing large pockets of air.
- Bake for 90 minutes at 350°
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How Can We Make Bread Without Grains, Gluten, Dairy, Egg, Almond Cashew or Yeast?
Since we’re not using Unicorn Farts, we’ll have to rely on ingredients and technique!
The first technique we’re using is the Order Of Ingredients. I didn’t know this mattered at all…but I found out when I broke a recipe good…I got a brick…
By adding the coconut milk before the flour and Whisking the ingredients to create a batter before we add the other ingredients, we create a softer bread!
The third technique is Sprinkling. Sprinkling the ingredients evenly over the top helps to mix the ingredients into the dough while eliminating the possibility of clumps!
Slicing The Top of The Loaf with kitchen sheers eliminates large pockets of air. It is not necessary in this recipe but it will give you a uniform crumb (but a shorter loaf) if you decide to use it.
The recipe for this amazing sandwich bread calls for a grain free flour blend….
Grain-free flour? What’s that?
Most grain-free recipes use almond or cassava as their base. That would be great if I weren’t allergic to both! Since I refuse to settle for salad, I guess I need my own recipe for grain free flour. The recipe below is my favorite one. I use it in all my baking!
Seriously, I blend 5 pounds of this flour at a time. When I’m not developing recipes, 5lbs will last me anywhere from a month to a month and a half. 5lbs of flour will make approximately 5 loaves of this amazing sandwich bread. Not only is allergen friendly, it’s also really affordable. If you use it the recipe for this sandwich bread, it’s a guaranteed win!
Grain Free Flour Blend
- Mixing bowl
- Container for storing extra flour
- 2 cups tapioca flour
- 2 cups chickpea flour
- 1 cup coconut flour
- Add tapioca flour, chickpea flour, and coconut flour to a mixing bowl. Using a large spoon, stir ingredients until well mixed.
What Can You Make With This Bread?
Toast it, grill up a sandwich, spread dairy free butter on it, dunk it in sauce. You can’t go wrong with a delicious bread. Make a double batch and freeze some for a busy day! I put the ends in the food processor and boom, grain-free bread crumbs! The possibilities for breaking this recipe are endless! How will you break it?
I hope you enjoy the results as much as my friends and family do.
Before You Go…
Thank you for reading, for trying this recipe, and for taking a chance on a recipe made with unique ingredients!
You’ll find it’s easy to make, and your body will feel much better after eating it. You will find your gluten-and grain loving friends going for seconds!
If you’re cooking this for someone with allergies, thank you again for supporting them. You’re an amazing friend. Pin this recipe so you can share it with those who need it, and find it later!
Please tell me how your recipe turned out when you make it. Click here to reach me directly. You can also find me on Facebook, Instagram, Twitter, or Pinterest using the links below. I really enjoy your feedback and comments. I can’t wait to hear how your recipe turned out!