Quick {Sandwich} Bread
110

Would you like to know something? {Don’t answer that} I really, really like yeast bread. I like almost everything about it — the taste, the smell, the texture. The romance. … more »

Would you like to know something? {Don’t answer that} I really, really like yeast bread. I like almost everything about it — the taste, the smell, the texture. The romance.

Would you like to know something else? {Don’t answer that} I know many of you think yeast is scary, so you do not like it or won’t make it {and, yes, I know that many of you can’t tolerate yeast for one reason or another}. I believe that yeast may seem scary for a number of reasons. Chief among them:

1.  It’s alive. And it could also be dead if you’re not careful {that’s what she said}.

2.  You have to feed it. Most of us already have enough mouths to feed. {reluctantly nodding agreement}

3.  There is a very big one-hit-wonder appliance, and its name is Bread Machine. It comes bearing a message: Yeast bread is so mysterious, you need this thing to make it for you. This big, counter-hogging, cabinet-cramping, loaf-with-a-hole-in-it-making appliance.

4.  It takes time. And … we have a winner.

I’m with you on the time thing.

I work from home. Well, I’m at home quite often. And if blogging and cookbook stuff work {I’m busy and tired, but I have no idea how to answer the What-Do-You-Do question at cocktail parties, but I don’t work as a lawyer any more so when am I really going to cocktail parties any more anyway}, I work from home.

The point is this: I have the time for yeast, and its long, slow rise. I have a bunch of different tried and true methods for getting it to cooperate in rising, and I don’t even mind it. But I get why you might differ. And sometimes I need a shortcut, too. At the very least, I like having a shortcut in my back pocket, so I’m prepared. Like a Girl Scout. Isn’t that the Girl Scout creed or something? I don’t know. These days, whenever I think of the Girl Scouts, all I think of is their damn cookies that I can’t buy. Do you have any idea how many times I have thought about making some version of GF Girl Scout cookies? But it’s been done & for some reason I’m just not into it.

It ‘s like this. If my cookbook proposal is going this-a-way, gluten-free Girl Scout Cookies are that-a-way. And I have other things I prefer to spend my time on.

Like whipping up a loaf of Quick {Sandwich} Bread.

This bread is moist and chewy on the inside, with a really nice substantial crust on the outside. It does require eggs and dairy {I have not tested this egg-free or dairy-free, and I can’t see it being made egg-free}, & you are going to have to separate some eggs & beat some egg whites. But other than that, it’s your basic dump and bake quick bread. And the results are nothing short of spectacular.

If any of you have favorite egg and dairy substitutes for those ingredients in the recipe, be a dear and drop a comment about it so everyone can benefit {well, so everyone who needs that sort of intel can benefit}.

Sound good? Let’s get started.

4.8 from 9 reviews
GF Quick {Sandwich} Bread
By: 
Recipe type: Main (Lunch)
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10
 
Gluten-free no yeast quick bread sandwich bread
Ingredients
  • 4 egg whites, at room temperature, divided
  • ¼ teaspoon cream of tartar
  • 3 cups all-purpose gluten-free flour (I use Better Batter)
  • 1½ teaspoons xanthan gum (omit if using Better Batter)
  • 1 teaspoon kosher salt
  • 5 tablespoons whey powder (egg protein powder or soy powder are good nondairy substitutes)
  • 4 teaspoons baking powder
  • 6 tablespoons unsalted butter, at room temperature (nondairy is okay)
  • 2 tablespoons honey
  • 2 teaspoons cider vinegar
  • 1½ cups milk, at room temperature (low-fat is fine, nonfat is not, nondairy is okay)
Instructions
  1. Preheat your oven to 375 degrees Fahrenheit. Grease well a 9 x 5-inch loaf pan with either unsalted butter or vegetable shortening. Set it aside.
  2. In the bowl of your stand mixer fitted with the whisk attachment, beat 2 of the egg whites on high until stiff (but not dry) peaks form, adding the cream of tartar about halfway through. With a silicone spatula, gently scrape the beaten egg whites into a medium sized bowl and set the bowl aside.
  3. Again in the bowl of your stand mixer, now fitted with the paddle attachment, combine the flour, xanthan gum, salt, whey powder and baking powder. Add the butter, honey, vinegar, the 2 remaining egg whites, and milk to the dry ingredients one at a time, mixing well after each addition. With the mixer on low speed, beat until the dry ingredients and the wet ingredients begin to come together. Turn up the speed, and beat until the mixture becomes smooth. It will be stiff and thick. Add one third of the egg whites to the dough, and slowly mix using the paddle attachment until the egg whites are incorporated into the batter.
  4. Remove the bowl from the mixer, and gently fold the remaining egg whites into the batter until nearly no white streaks remain. It is more important that the egg whites not get deflated than it is to rid the batter of every white streak, so if a few white streaks remain so be it.
  5. With a silicone spatula, scrape the dough into the prepared loaf pan. Wet the spatula and use it to smooth out the top of the batter. Grease the underside of a piece of aluminum foil and tent the loaf pan with it.
  6. Place the loaf pan in the center of the preheated oven, and bake for about 50 to 60 minutes (rotating once during baking). Remove the foil and continue to bake until the top is brown and a toothpick inserted into the center comes out clean.
  7. Cool for a few minutes in the pan, and then turn out onto a wire rack to cool completely before slicing.
Notes
I have not tested this recipe with any substitutes. I have indicated in the recipe that I believe that there is no reason that nondairy substitutes would not work. But I can't imagine that an egg substitute would work. Proceed at your own egg-free risk!

 

How about some old fashioned inspiration in the Book Proposal Department? What other sorts of quick-breads would you like to see? I’m thinkin’ both sweet and savory sandwich breads.

And I’d love to hear your thoughts on how this recipe looks to you, and how it goes when you give it a spin! Comment me, would you? You know how I love to hear from you.

xoxo
Nicole

 

  • Janet Slater

    Looks great! I need to pickup some Whey Powder to try it out. Will let you know my results once I do!

    I would love to find a really good zucchini bread recipe. One of our favorite fast food restaurant chains makes these yummy zucchini muffins that my son and I love and miss oh so much.

    • Nicole

      Hi, Janet,
      Thanks for suggesting zucchini bread. My husband grows way too much zucchini in the summertime, so I will have more than enough to perfect a recipe soon enough! Thanks for posting.
      xoxo
      Nicole

      • Janet Slater

        Thanks Nicole. Zucchini is very prolific around here and we always have more than we need when it is in season, good thing we love it. I look forward to seeing your results in hopes that I can make gobs of it and freeze for next year when we are missing it.

  • Kadren

    Hi! I have recently started using Flax meal milk for baking. The only milk one of my daughters can have is goat’s milk, but the other two can’t have that. They can have rice, soy, almond, you name it. Before I discovered Flax meal milk, I just substituted water or juice for the milk and honestly, they all turned out very well. :) For the egg, I use ENER G egg replacer in the winter when our ducks don’t lay as well. The trick to using this, is to DOUBLE the amount of powder they call for. I have used this successfully in place of egg whites and all other things egg in baking. :) I will try this bread soon. We are currently in love with the yeast sandwich bread so it might have to wait. lol I love yeast breads also. :) Thanks, Nicole!

    • Nicole

      Hi, Kadren,
      Thank you for posting your experience with nondairy milks. It’s definitely helpful to people who want to make substitutions. I always like to caution people that the recipe may not behave exactly the same when you use substitutes, but good enough is good enough! I’m so glad you’re enjoying the yeast bread (me too!).
      xoxo
      Nicole

  • Theresa

    This looks great! I’ve never used a powder like you’ve mentioned. We can’t do whet. What is egg powder? Is it like the egg substitute?
    Other breads I miss from my gluten days: potato-rosemary, ciabatta,and apple-spice. I’m a big fan of the breadmaker for taking care of it all for me, but quick breads are not as intimidating! Thanks for posting this! Once I figure out the powder I can’t wait to try it.
    Have you used Pamela’s bread mix flour? Any opinions?

    • Nicole

      Hi, Theresa,
      Egg powder is not like an egg substitute. It’s more like dehydrated eggs. It’s a protein powder, like soy powder and whey powder. I don’t have any experience with Pamela’s bread flour mix, but it doesn’t sound like an all purpose flour. Be careful that whatever flour you choose is, in fact, an all purpose gluten-free flour, and not something like a pancake mix, which already has things like baking powder, etc. added to it. They will NOT behave the same!
      xoxo
      Nicole

    • Janet Slater

      Shannon, you should be able to find it in larger grocery stores too. I know that our larger Kroger stores carry it with the Natural Foods.

      • Nicole

        Hi, Janet,
        Thanks! That’s good to know. To be honest, I have never looked for it in a larger grocery story, but that makes sense. It’s not a real “basic” ingredient, but it’s also not really obscure, either. Thanks again! I love it when you all help one another…. :)
        xoxo
        Nicole

  • Lorna

    Wow this is good, compared to any other bread recipe I’ve tried, I was diagnosed 8 months ago,, thanks you for sharing this recipe :)

    • Nicole

      Hi, Lorna,
      It’s my pleasure! Thanks for commenting. What other sorts of bread recipes have you tried since being diagnosed?
      Nicole

  • Linda

    This new recipe is FANTASTIC! Thank you SO much for inventing it! I wish I could post a pic, as it came out beautiful! Success at last! So many of my yeast breads start out great but always seem to collapse on me during the cooling process, getting me so frustrated. I LOVE this bread! It’s tasty and moist and just perfect! Now, seeing that I’m going to be making a lot of it, I’m going to need ideas on what I can do with all those egg yolks – care to share your thoughts?

    • Nicole

      Hi, Linda,
      Hooray! Sweet Bread Success! I’m so glad you made it already, and that you hit a HOME RUN right outta the park! It’s so exciting, isn’t it? I still do love yeast breads, but I love being able to offer something like this to you even more. I like variety. I like you to make your own choices, not my choices. If you don’t ever want to make yeast bread then you don’t have to!
      Egg yolks – custard (yum) or meatloaf/meatballs (still yum). I hate to waste, too. :)
      I’ve taken a Facebook hiatus, but I’d make an exception if you wanted to post a picture of your beautiful loaf of bread!
      Thank you for contributing, Linda!
      xoxo
      Nicole

      • Linda

        Okay, so I posted a pic on your Facebook all sliced up – it made 16 beautiful slices! Not as ‘white’ as yours because I ran out of my GF all-purpose flour, so I made my own blend – 1 cup brown rice flour, 1 cup tapioca flour, 3/4 cup potato starch & 1/4 cup corn starch. When I saw your recipe I couldn’t wait to try it! I like simplicity & to not have to wait for the bread to rise and worry about it collapsing is a WIN for me! Stick it in the oven and that’s it! Thx again, Nicole, and for the egg yolk suggestions – custard or cinnamon rolls – what to do, what to do? :)

        • Nicole

          Hi, Linda,
          I just checked it out. Thank you for the heads up that it was there – it fit right into my Facebook hiatus :). I looks BEAUTIFUL! Those amazing thick slices are ready for anything – french toast, a huge sandwich, bread pudding, you name it! Thank you again for your enthusiasm, the comments on the blog, and the picture. Picture Perfect!
          xoxo
          Nicole

          • Linda

            You are so welcome, Nicole! I’m glad to be able to give/get positive feedback/results from a newborn recipe – it IS like a new baby! ha-ha! Thought I’d give back by sharing another recipe I stumbled upon today to use up those leftover yolks…http://glutenfreecanteen.com/2011/04/27/got-yolks-make-double-chocolate-pots-de-creme/#more-1529 I’m cutting back on my fat intake so I’ll have to pass on trying it right now but I can still ‘admire.’ Have a great day! :)

    • Anonymous

      You can also make Nicole’s Cinnamon Rolls. You need extra yolks for that. I just throw the yolks in with my little guys’ scrambled eggs in the morning so I don’t waste. :)

      • Nicole

        Thanks, {Anonymous}! Cinnamon rolls are a great suggestion!
        xoxo
        Nicole

  • Sarah Dean

    This looks wonderful! I’m going to have to pick up some whey powder so I can try it. I love yeast bread, but I always forget about it in the rising process and I’ve not had good luck with my bread maker (even though it has a gluten free setting). It would be nice to have bread so fast. Thanks!

    • Nicole

      Hi, Sarah,
      Yes – options, right? It’s all about options.
      I’m sorry you haven’t had luck with your bread machine. It’s no secret that I don’t really care for bread machines – from concept to execution. Who needs a bread machine? You’re a bread machine!
      Thank you for posting, Sarah. It’s good to ‘see’ you on the blog!
      xoxo
      Nicole

  • http://saintsandspinners.blogspot.com Saints and Spinners

    As I looked at this recipe, my first thought was, “Hmmm, I wonder how it would be with caraway seeds or rosemary?” I want to make grilled portobello reuben sandwiches (They’re lovely! They’re yummy! I gave mushrooms another chance, and I’m glad.) and the family misses rye and rosemary herb breads. My second thought was, “I wonder if my vanilla whey protein powder I use for shakes would work with this.” Then, I perished the thought. I’ll let you know how my experiments go.

    Other gf quick breads I’d like to see/taste/smell:
    cranberry orange
    raspberry lemon
    cottage cheese dill

    • Nicole

      Hi, Farida,
      Always great to hear from you. :)
      I love your quickbread suggestions. I will look in to each of those – they sound great!
      Oh, and I think this bread would be awesome with rosemary – or even seeds. I’m picturing a turkey sandwich on a thick slice of rosemary quick sandwich bread. Yum!
      xoxo
      Nicole

    • Linda

      I used vanilla whey powder (always improvising) and it worked just fine – couldn’t detect the vanilla flavor – tasted like delicious bread ready for a sandwich. Plus, if you add rosemary or caraway, etc., it would take on a new flavor all on its own. I like your quick bread suggestions, too! I’m still floating on air from the success of this bread! :)

      • Nicole

        Hi, again, Linda,
        Thanks for letting us know about your successful substitution! I’m so glad you’re feeling so good with your success. That’s the name of the game!
        xoxo
        Nicole

  • Karen M

    Do you think it would work without the whey powder?

    • Nicole

      Hi, Karen,
      You would need some sort of substitute for the whey powder: egg powder, soy powder, etc. Some sort of protein powder. I wouldn’t make it entirely without. I hope that’s helpful!
      xoxo
      Nicole

  • http://www.gingerlemongirl.com carrie @ gingerlemongirl.com

    pretty sure I have to try this… soon. Like this weekend. :-) I’m thinking blanched almond flour for the whey powder. I love quick breads! :-)

    • Nicole

      Hi, Sweet Carrie,
      I would love to know how your version turns out, Carrie! You’re so smart with the substitutions. :)
      xoxo
      Nicole

  • Rose

    I made this yesterday with great success. I used vanilla egg protein powder (its what I had in the cupboard), and non flavored almond milk. Super easy recipe. Hated to throw out the yolks, but now glad to see the suggestions for using them for the next time. Thanks for the recipe!

    • Nicole

      Hi, Rose,
      “great success” and “super easy.” Two of my favorite things to hear {read}! I’m thrilled that it worked out so well for you. It’s a great thing to have in your back pocket, you know, for when you want fresh bread but don’t have tons of time.
      Thank you so much for posting!
      xoxo
      Nicole

  • miranda

    onion, dried tomato and cinnamon. separate breads LOL! not all in one. do you think if I found a bun pan they would make hamburger buns?

    • Nicole

      Hi, Miranda,
      I’m so glad you don’t me to make an onion, cinnamon, sundried tomato bread. Because its name would be ‘yuck.’
      A bun pan? Out of this recipe, you mean?
      I’m not one thousand percent clear on what you mean by a bun pan, but I have serious suspicions that this dough would make awesome buns if you just scooped out the dough with a large ice cream scoop onto a parchment lined baking sheet and baked for about 15 to 20 minutes. I am defo going to try that, next chance! If you do it, will you let us know how it goes?
      Thanks for posting!
      xoxo
      Nicole

  • London

    Hello Nicole,

    I just looked at the quick bread recipe and loved everything….except I did think there was a lot of butter in it. Is there any way to use less or substitute out. I like to slather a bit of butter on top of the bread and so…I’m thinking about the bikini body? Sorry to be fussy. Appreciate the recipe as I am both Gluten and Yeast intolerant.

    Best,
    London

    • Nicole

      Hi, London,
      You are allowed to be fussy. I wouldn’t want you not to be bikini ready. :)
      You need the fat, but it doesn’t all have to be butter. You could replace some of the butter with grapeseed oil (which is a much healthier fat) — at least in theory — but it won’t turn out precisely the same. Substitutions always have some effect on the end product. I have not tried this myself, so I can’t tell you just how it would turn out, but if I were you I would experiment some. I hope that’s helpful.
      xoxo
      Nicole

  • Sarah Dean

    I finally got around to making this and it’s wonderful! I think I actually like it better than the yeasted bread. Sorry! :) I didn’t have whey powder, but it turns out just fine with powdered milk instead. Just thought I’d let you know. :) Thanks!

    • Nicole

      Hi, Sarah,
      I always love to hear from you.
      Thank you so much for letting us know that powdered milk worked well. Great idea!
      Better than yeast bread??? My eyes! My eyes! ;)
      xoxo
      Nicole

  • http://saintsandspinners.blogspot.com Saints and Spinners

    Linda–I was encouraged by your use of the vanilla whey powder to use my own in the recipe. I added 3 teaspoons of dill-weed for a subtle dill flavor. The plan was to use caraway seeds, but I didn’t find them until after the bread went into the oven.

    Nicole, everyone enjoyed the bread tonight! As for what to do with the egg yolks, I modified the Bob’s Red Mill tapioca recipe– instead of 2 eggs separated, I used all 4 egg yolks and no beaten egg whites. The tapioca pudding came out even better than it had when I’d followed the initial recipe.

    Today, I also broiled eggplant for baba ganouj and baked red beets for that beet and goat cheese dip I’m perfecting. Observation: beets are among the sweetest vegetables I’ve ever met. Question: Why then are beets such a hard sell?

    –Farida

    • Nicole

      Hi, Farida,
      It’s lovely to hear from you.
      I’m so glad the bread went over well. Thank you for letting us all know how you recycled your egg yolks. I often pair extra egg yolks with some milk and just make scrambled eggs out of them. Tapioca pudding with egg yolks sounds decadent. :)
      I am the only one in my house who likes beets. Clearly, I am right and my husband, 2 daughters, and son are all wrong.
      xoxo
      Nicole

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  • Kerry

    Hi! I just tried making this bread and it didn’t turn out….my own fault. My son has allergies to milk, soy and chicken eggs so I left out the protein powder (that maybe the reason why it didn’t cook properly). Any suggestions when leaving out the protein powder? Do I need to reduce the amount of milk? or increase the amount of flour? Thanks!

    • Nicole

      Hi, Kerry,
      Milk, soy, and chicken eggs are really hard to eliminate completely from this recipe. The beaten egg whites give it much of its lift, and there is no good way to sub for that. For the whey powder, any sort of protein powder should work, but I really think the problem is/was the missing egg whites. You might actually do better with a yeast bread. If you have my book, I would try the White Sandwich Bread recipe. I have received plenty of emails from people who have made that dairy free and egg free with success. I’m sorry this didn’t work out!
      xoxo
      Nicole

  • gfincanada

    I was wondering if I could use whole eggs in this recipe? I’m allergic to whey. Thanks! Great recipes!

    • gfincanada

      Okay, i answered my own question! After a week of flops and disasters, this bread turned out really good. The only starch i had in the hosue i could eat was cornstarch so added rice flour blend (my own) and saw that someone suggested almond meal for the protein. I don’t think you can ruin this recipe if you follow the instructions. Mine is a bit grainy because of the cornstarch but it is really yummy! Thank you!

      • gfincanada

        ps…the other flops and disasters were other recipes!

        • Nicole

          Hi, gfincanada,
          I’m sorry I didn’t get back to you before you found your own way, but I’m glad you found your own way! Maybe next time you can try potato starch instead of cornstarch? I think it might be lighter. I think it was Carrie from http://www.gingerlemongirl.blogspot.com who suggested almond meal. Go Carrie! Oh — and thanks for clarifying that the flops were with other recipes. I hate the thought of all those wasted ingredients, anyhow, regardless of which recipe you used, though! So glad you found your sweet success!
          xoxo
          Nicole

          • gfincanada

            Thanks:) Since i can’t have potatoe starch, I’ll try tapioca for a lighter texture next time and get some egg protein powder. It is still yummy!
            SOUNDS GOOD, GFINCANADA! xoxo Nicole

  • Lorna

    I am soooo happy that you shared this recipe,, it was my 1st success at bread since I was diagnosed 9 months ago,, I really like this bread,, thanks for all the work you put into your site. i do have a question tho,, what do you mean, in some of your recipes, 1 stick of butter,, I live in Canada and we buy butter by the pound,, is 1 stick 1/2 cup ?

    • Nicole

      Hi, Lorna,
      Yes! I’m sorry for not being more clear. Normally, I indicate that 1 stick of butter is, in fact, 1/2 cup butter. I will try to remember to include that information in the future. I have modified this recipe.
      I’m so glad you enjoyed the bread. And that you were successful! That’s the best. Now you know you can do it!
      xoxo
      Nicole

  • Kerry

    Hi Nicole,

    I used duck eggs instead of chicken (my son can eat those) and rice milk instead of cow’s. The only thing I didn’t put in was the protein powder since it’s hard to find a soy free, dairy free, egg free protein powder. My son is also allergic to yeast! :o I think I can make this bread work I just need to figure out wet/dry ratio since I’m leaving out the protein powder.

    • Nicole

      Hi, Kerry,
      You’ll want to find a way to add more protein, not just more dry ingredients, to replace the protein powder. Otherwise, the bread may be crumbly. Someone else {in these comments} recommended almond flour. Good luck!
      xoxo
      Nicole

  • Theresa

    I wonder if anyone had success with the almond meal for protein?

  • miranda

    Well, ive don something terribly wrong. but have no clue what. by soy powder you do mean soy flour right? i used soy flour for the whey but could I just use powdered milk or powdered butter milk? Dunno what I did to my bread. it was very eerm uh well kinda doughy inside . overly dense and chewy. fallowed the directions except the mixer direction I just have a hand mixer, no dough attachment. so I made the dough in my food processor and transfered to a bowl and added the egg by hand. Maybe not the best idea. I will have to try again.

    • Nicole

      Hi, Miranda,
      Oh, no. It sounds like a failed experiment. I hate those! I’m so sorry you wasted precious GF ingredients! Soy flour is definitely not the same as soy powder. If you scroll through the comments, I think another reader mentioned trying this recipe with powdered milk (powdered buttermilk sounds good, too) with success. The food processor was a fine choice. What all purpose GF flour did you use? {bean flour???}
      xoxo
      Nicole

  • Miranda

    nope. I make my own blend. it usually dose well with any recipe. rice flour, potato starch, and tapioca flour plus 1 teaspoon xanthan gum. I really dislike bean flour. Its has a strong taste to me.

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  • Becky Todd

    Made this bread for my husband who has been yeast and gluten free for about six months. The other yeast free breads we have tried haven’t been as tasty or had the rise this bread managed. He is still adjusting to the dense texture of GF breads, but did like this one quite a bit. The flavor was good compared to the amaranth flat bread we have been making. I don’t have a stand mixer so I used my electric hand mixer. Used Bob’s Red Mill GF AP flour. I subbed almond milk as he cannot do dairy either and used Bragg’s unfiltered apple cider vinegar (which is supposed to be a suitable vinegar for yeast free diets). I added poppy seeds to the top.
    Really excited to try the lemon bars for Father’s Day.

    • Nicole

      Hi, Becky,
      I’m glad you enjoyed the recipe, and that it turned out well for you. Are you able to use another all purpose gluten free flour, or is there a particular reason you use Bob’s Red Mill’s all purpose GF flour? I really, really dislike that flour, as it is a bean flour and is dense, and does not behave the same as really any other all purpose GF flour. With a rice-based all purpose GF flour, like Better Batter, you will get a much lighter and better tasting product. Something to think about!
      xoxo
      Nicole

      • Anonymous

        Thanks for the input about Bob’s. It was just the first we have tried that my mother-in-law gave us. The comments about iare exactly what my husband doesn’t like..the dense texture and bean taste. I will look to try Better Batter next.

  • Debbie T.

    Hi Nicole,
    I am planning to make the Potato Bread (from your cookbook) and want to ask if I omit the xanthan gum from the recipe if using Better Batter flour? In fact, with ANY recipe you post do I omit it if using BB flour? Seems to me I read that somewhere…… Thanks!

    • Nicole

      Hi, Debbie,
      Yes! You probably read that in the book. It’s in there.
      Whenever you use Better Batter, omit the xanthan gum as an ingredient from the recipe. Holds true for all my recipes, blog and cookbook.
      Enjoy!
      xoxo Nicole

  • Debbie T.

    Hi Nicole,
    Just want to tell you the potato bread came out terrific! One reason I tried that recipe is the limited dairy. I ended up microwaving the water, then adding cool water to it and using my instant-read thermometer until I got a 98 degree F temp reading. Viola! Perfect rise. I’d love to post the photos I took but don’t know if I can here; otherwise I’d be happy to email them to you.

    Next up…….muffins and tortillas.

    Have a wonderful 4th!

    • Nicole

      Hi, Debbie,
      That’s awesome! I’m so glad the recipe worked out so well for you. You can post photos on the Facebook fan page. I’d love to see that bread of yours! Enjoy the muffins and tortillas. Have a safe, happy, and healthy 4th. :)
      xoxo Nicole

  • kari

    Nicole, you are my absolute HERO! This bread is the BEST gluten free bread I’ve ever tasted! Seriously, I’ve made so many loaves of bread that were so dry or dense or crumbly that I could cry. This is the real thing. My son and I both love it! Thank you so so so much!!!

    • Nicole

      Hi, Kari,
      I saw your pictures on facebook. Those are awesome pictures. Your bread looks perfect! When I saw your pictures, I had actually just taken a fresh loaf of the very same bread out of the oven myself! Thank you for the kind words, and you are so welcome for the recipe. :)
      xoxo Nicole

      • kari

        I made French Toast this morning with the bread!! YEAH!!!! Way better than that last gluten free batch I made. I love this bread! Thank you for sharing with us!

  • Sheryl Findley

    Hi Nicole,

    Just wondering if you have a recipe that you recommend for GF bread sticks. My 9 year old desperately misses Olive Garden bread sticks and I’d love to be able to make some for him! BTW, just made your brownies and sugar cookies and my kids (and husband who is not GF) can’t get enough of them.

    Thanks for any help you can offer on this one…
    Sheryl

    • Nicole

      Hi, Sheryl,
      Most any of my yeast bread recipes make great breadsticks. Maybe try Focaccia dough {http://glutenfreeonashoestring.com/focaccia/} or Pizza dough {http://glutenfreeonashoestring.com/gf-pizza-dough/}. The Soft Pretzel recipe in the cookbook makes particularly good breadsticks. Whichever dough you choose, just shape it into sticks before it rises, let it rise, bake it, and then brush it with melted unsalted butter and sprinkle it with fine sea salt as soon as it comes out of the oven, while it’s still hot. You can also sprinkle it with finely grated Parmesan cheese, and/or rub some roasted garlic on it.
      If that’s too general, just say the word and I can definitely spell it out a bit more for you. Maybe I should just do a Breadsticks recipe post!
      I’m so glad you’ve had success so far. I see more and more success in the future! It’s always a good omen when a non-GF husband can’t get enough of your GF creations. :)
      xoxo Nicole

  • Sheryl Findley

    Thanks so much for your help, Nicole! I’ll try this right away and will start with the pretzel dough as you recommend. You are a lifesafer for GF families :o)
    Sheryl

    • Nicole

      You’re welcome, Shirley! :)
      xoxo Nicole

  • Carolyn

    Just finished making this bread and it was a slight fail – bummer. The bread wasn’t as high as yours and the top looked much different. My differences that I used in the recipe were that I used almond milk and powdered milk for the whey protein. And I know you said use a 9x? loaf pan, which I didn’t have and used a 10″ loaf pan. Do you think it was all about the loaf pan? I read all the comments and you mentioned there would be issues. It also turned out a little gummy. I also used King Arthur AP flour. Did everything else the same. I’m in between jobs right now and the Better Batter is a little out of my price range for the time being. This is the first GF bread that I have eaten and didn’t have to toast – that’s a huge plus. The bread still tasted good, plus I have control of the ingredients (better control). I also tried the chocolate muffins. They looked different, maybe a little drier on top, but they weren’t dry and tasted great. Thanks for the great recipes. I’ve have rarely made GF items until your book and blog. Keep it up. Thanks.
    Carolyn

    • Nicole

      Hi, Carolyn,
      Without knowing more, the only thing I can think of is that maybe your oven is running hot. Do you have an oven thermometer? One of my ovens is off by about 75 degrees, and it is common for an oven to be off by around 50 degrees. The fact that your chocolate muffins were dry on top is the thing I am going from the most, to be honest. When the oven temp is too high, the outside bakes quite quickly and can be dry. Otherwise, the 10″ pan is not ideal, and doesn’t give the bread the support it really needs but I”m not convinced that’s the entire problem. King Arthur multipurpose flour is good, just as long as you remember to add xanthan gum to it (if you order online from their site in about a 5 lb. size, Better Batter is MUCH cheaper than King Arthur, though). The almond milk and powdered milk sound okay, and I think others (see the rest of the comments, since I’m not positive) have used those subs with success. If possible, calibrate your oven, use a smaller loaf pan, and, unless you have dietary restrictions, make the recipe again exactly as written, since then you’ll know what it should look and behave like. THEN subsitute if you’d still like to do that.
      Good luck!
      xoxo Nicole

  • Carolyn

    Thanks, I’ll check it out. I have a fairly new gas oven and did notice that it seems to get hotter than the elec. oven previously, but thought gas just ran hotter. I know that I usually set it about 5 degrees, sometimes 10 degrees less than the recipe calls for, but will check the temp. Will also try everything you suggested. Not giving up, even when I mess up the looks, the taste is still very good and I can use in another recipe and it comes out awesome. I am learning a lot from you and from everyone’s comments, which I love to read. Love you, love your blog. Thank you.
    Carolyn

    • Nicole

      Hi, Carolyn,
      Nope. Too hot is too hot. The food doesn’t know that it’s gas instead of electric! Sounds like that might be the issue, plain and simple. That’s good news, since it’s so easy to account for! An oven thermometer shouldn’t run you a dime over $15, and it will earn itself out in no time. I’m really glad you’re not giving up. This recipe really isn’t too fussy, so when you solve the problem, it should work every time, and it should be a quick and easy, delicious sandwich bread recipe you can count on. I know I do! I’m so glad you’re enjoying the learning. If can keep your chin up, the learning can be half the fun!
      xoxo Nicole

  • Doris Kinney

    Just found your site today. Been gluten free a little over a year now. I never thought about using egg whites for a quick loaf. And yes I do bake. Nicole, like you I have my soap box and hate the idea of paying $4.99 for a loaf of bread. Have been making my own since a week after I became g/f. I have a published recipe that will be out in the Aug/Sept issue of Healthy Cooking magazine for g/f Sandwich Bread. Keep on posting your blog Nicole and I will refer my g/f friends who are looking for ideas here.

  • Anonymous

    I just wanted to know if the stand mixer is a must for this recipe and others from your book (like your sandwich bread), or if I can just use a hand mixer or fork. Thanks. I’m so excited to try out these recipes!

  • London

    Dear Nicole,
    I made your bread as per recipe and I need some help! My bread didn’t rise as much as your pic’s and it split straight down the middle with the middle rising higher then the two ends? The taste is fantastic though. But, just wondering if you have any idea of what went wrong?
    London :(

    • Nicole

      Hi, London,
      Since this is not a yeast bread, the only reason I can imagine that your bread didn’t rise well would be if your baking powder is either no longer effective, or losing its effectiveness. As far as its rising in the middle higher than the two ends, that sounds rather standard for bread baking (unless I’m misunderstanding what you mean by middle versus ends). It generally does split in the middle. If you want to avoid that, about halfway through baking, split it yourself with a sharp knife about a fingertip’s depth.
      I hope that helps!
      xoxo Nicole

      • London

        Thank you Nicole, this helps a lot. I also re-read your instructions, I forgot to rotate during baking…next time will do. Really appreciate this recipe as the taste and texture you created is out of this world! Love it. xo.

        • Nicole

          Hi, London,
          I’m so glad that was helpful. Be sure that you use an oven thermometer, by the way! The problem could definitely also be a too-hot or too-cold oven, and maybe some hot spots (which the rotating should take care of). It’ll be even better next time. I’m sure.
          xoxo Nicole

  • Stella

    Where can i find whey powder or soy powder?

    • Nicole

      Hi, Stella,
      I get whey powder at Whole Foods, but many readers have said that they are able to find it in their regular supermarkets. Scan the comments to this post, and you’ll see some other suggestions.
      Nicole

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  • Stephanie b

    hi!

    I am wonering if this bread cut up in cubes and toasted in the oven would work for croutons? I would like to use this for a bread dressing recipe. Any thoughts?

    • Nicole

      Hi, Stephanie,
      This would definitely work for croutons if you toast the cubes in the oven. I would actually first leave the cubes either out on the counter overnight, uncovered, or put them in the refrigerator, again, uncovered. Either way, it will begin to dry out the bread, which will make for better bread salad. This bread is a bit more moist than my White Sandwich Bread recipe, which is a yeasted bread recipe in my cookbook, so it would help to begin to dry it out a bit before toasting.
      xoxo Nicole

  • http://deliberatelycreative.blogspot.com/ Stephanie B

    Thanks! I do make yeast breads and I love your cookbook and blog. I usually hit both of them everyday for inspiration or a quick recipe! Thanks for the reply. :)

  • chris

    So I checked the price on Whey powder today at Kroger and it was over $20 for a 1# canister!!!!! That’s not shoestring for me :( Can I leave it out or use something else?

    • Nicole

      Hi, Chris,
      I get whey powder for about 1/4 that price! If you read through the comments to this entry, I believe other readers have said that they have had luck substituting dry milk powder (not nonfat, though). Don’t leave it out entirely. You need the protein in the batter.
      xoxo Nicole

      • chris

        Thanks, Nicole. I’ll have to keep looking or try something else. I do have milk powder, but it’s nonfat :( ugh

  • Sherry L

    Hi Nicole,

    I have a daughter on the Autism Spectrum and my husband and I finally decided to take the plunge and go gluten and casein free! We have only been at it about 5 weeks. I was so glad to find your blog, as I LOVE to bake, and refuse to spend big bucks on GF junk food! I recently purchased some Better Batter Flour & am anxious to try so many of your wonderful sounding recipes. As I was reading this recipe and the comments, I was wondering if flax meal would work as a suitable sub. for the protein powder? If you have tried that, please post a comment, and I will let you know how mine turns out.

    Thank you!

  • Julie

    Hi Nicole-
    I wanted to let you know that I made this bread successfully in the breadmaker! It was SO GOOD that my (non-Celiac) husband and I ate half of the loaf in one sitting! Yum.
    I have a “Breadman” with the GF setting, but I was concerned about the egg whites deflating, so what I did was start with the “dough” cycle to make the first part. While that was going, I whipped the eggs up. When I felt that the first ingredients were mixed well, I stopped the breadmaker, took out the paddle (just to not get that giant hole), and folded the egg whites in. Then I just pressed the “bake” setting and it worked really well! So I didn’t use the GF setting, but who cares? We had yummy bread. :)
    Thanks for the yeast-free recipe! And I also made it dairy free with almond milk, egg powder, and Spectrum shortening.

  • PegLeg

    I made this last night–so yummy!–and Shoestring cornbread the night before. I’m SO spoiling my husband (and I’m the one on the gluten free diet!).

    • Nicole

      How great, Peggy! It’s so nice that you can both share great food. :)
      xoxo Nicole

  • Sherry L

    Hi Nicole,

    So I finally got around to trying this recipe. I used my 5lb bag of Better Batter so quickly, that I ran out before I could make this. They were out of stock and I just couldn’t wait any longer, so I found an all-purpose GF flour by Tom Sawyer that contains xanthan gum, and is almost the same cost as BB. Their prices include shipping and 2 ten lb bags cost me $75. It was shipped USPS and I got it 48 hrs later! I have used it in a few of your recipes, and a couple others, and have been pretty happy so far.
    Anyway, I pulled this bread out of the oven a little bit ago(still cooling, but I snuck a very small slice;). It turned out quite well, even with my subs. I used plain almond milk, non-hydrogenated shortening and flax meal(instead of whey powder-it’s what I had on hand). I only have 8 1/2 x 4 1/2 loaf pans, so I used that. I think the only small issues I have w/ the bread may be due to the pan size?? It has a “crown” on top that looks like a speed-bump, and it is a bit dense. Otherwise, the crust is brown and has a great texture, and it tastes fantastic! After I shared a bit of the tiny piece I snuck, w/ my almost 2 yr old son, he immediately asked “more, more”!? Thank you for sharing this wonderful sandwich bread recipe, I have not yet conquered my fear of homemade yeast bread sans the bread machine, and until I do, I will make this bread again and again!

    • Nicole

      Hi, Sherry,
      Glad you were successful. Yeast bread is really very do-able. I promise. Whenever you’re ready …
      xoxo Nicole

  • Kristi Fossier Gueho on Facebook

    Is there anything that could be substituted for the whey/egg powder? Egg replacer powder but still use the egg whites? Am I off my rocker? I’d really like to make this soon, like today :) but my budget says I can’t go to the store until next week and I doubt I could squeeze an egg or whey powder out my budget…

  • http://www.facebook.com/gfshoestring Gluten Free on a Shoestring on Facebook

    Hi, Kristi, I’m honestly not sure, since I haven’t tried it. Read through all the comments on the blog to this post. Lots of people posted, saying that they had tried various subs with success. I know nonfat milk powder (if you have it at home) works, according to many readers. Hope it helps!

  • http://www.facebook.com/people/Becky-Gardiner-Todd/513508022 Becky Gardiner Todd on Facebook

    I sub brown rice protein powder and almond milk. My husband likes this bread.

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/quick-sandwich-bread/
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