Recipe: Gluten Free Blender Sandwich Bread

Written By Sylvia

This is a satisfying homemade bread to replace the supermarket white bread for soft un-toasted sandwiches. It’s good for adults and kids and lasts several days at room temperature.

This incredibly smart method of blending soaked starchy grains to make quick bread was developed by the guys at Chef Steps. If you want to see their original recipe you can here: Chef Steps or scroll down for my luscious gf version:

I developed my own version using a mixture of wholegrain (I find the best combination is white rice and quinoa) and replacing the water with Organic soy milk for a better texture. I also included psyllium husk along with guar gum as gluten replacement for that added buoyancy one looks for in soft white sandwich bread.

Start the night before by soaking the grains, the next day: blend, pour, quickly prove and bake for a fresh homemade sandwich loaf. You will need a high speed blender for this recipe like a Nutribullet or Vitamix. A food processor won’t work.

It is important not to rinse the grains at all, because you are relying on the starch present in the raw grains to create a fluffy bread.

Night Before: Soaking the grains

Ingredients

  • 330g organic white rice

  • 20g organic quinoa

  • 1000g water for soaking

Method

  • Put the grains (un-rinsed) and the water into a large bowl and soak on the counter overnight

Next day: Blitzing & Baking

Yield: Makes 1 x 10” cake

Ingredients for blending

  • Soaked (un-rinsed) grains

  • 220g organic soy or other milk

  • 80g vegan or regular butter, melted

  • 35g caster sugar

  • 15g (two sachets) instant yeast

  • 8g (1 tsp) salt

Ingredients for whisking

  • 6g (1 tsp) psyllium husk

  • 2g (1/2 tsp) guar gum

Method

  • Drain BUT DO NOT RINSE grains

  • Add grains, milk, melted butter, sugar, yeast and salt to a high speed blender

  • Blend on med-high for a full 1 1/2 minutes to get a very smooth consistency

  • Pour batter into a bowl

  • Sprinkle psyllium husk and guar gum over batter and whisk vigorously until thickened slightly

  • Pour into greased 1KG loaf tin

  • Prove on counter for 1 hour or until doubled in size

  • Bake at 180c for 30 minutes

  • Turn out onto wire rack immediately, and let cool completely before slicing

Notes

Serving

Allow to cool completely before slicing to allow gum and starch to settle, use for un-toasted soft sandwiches or toast and serve warm

Keeping

Keeps well in an airtight container for up to 4 days, or you can slice and freeze

Get in contact

Any questions? I’m happy to answer them click here to email me.

If you make it and you're pretty happy with yourself - share it to Instagram! Tag me sylvia_reallygoodglutenfree so I can see it ;)

Sylvia
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