Ingredients for Wheat Free Could Be Gluten Free Sandwhich Bread
- 1 cup water
- 1 cup plain yogurt
- 1/2 cup sunflower seeds
- 1 cup cooked rice
- 1 cup oats
- 1 cup tapioca flour
- 2 1/2 tablespoons sugar
- 1 teaspoon sea salt
- 3 tablespoons olive oil
- 2 large eggs
- 2 large egg whites
- 1 teaspoon xanthan gum
- 2 teaspoons active dry yeast
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How to Make Wheat Free Could Be Gluten Free Sandwhich Bread
- Combine 1 cup water and 1 cup plain yogurt in a blender.
- Add 1/2 cup sunflower seeds, 1 cup cooked rice, 1 cup oats (use certified gluten-free oats for a gluten-free loaf), 2 tablespoons sugar, 1 teaspoon sea salt, and 3 tablespoons olive oil to the blender.
- Blend on high speed for 6 minutes, pausing for 30 seconds every 2 minutes to prevent the blender motor from overheating.
- Cover and let the mixture rest overnight in the refrigerator (optional, but recommended for better flavor and texture).
- If skipping overnight rest, proceed directly to step 6.
- Add 2 large eggs and 2 large egg whites to the blender.
- Blend on high speed for 3 minutes.
- In a separate bowl, whisk together 1 cup tapioca flour, 1 teaspoon xanthan gum, 1/2 tablespoon sugar, and 2 teaspoons active dry yeast.
- Gently combine the wet ingredients (from the blender) with the dry ingredients (from the bowl), mixing by hand until just combined.
- Grease two 9x5 inch loaf pans.
- Divide the batter evenly between the prepared loaf pans.
- Let the dough rise in a warm place for 40-45 minutes, or until doubled in size.
- Preheat oven to 350°F (175°C).
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Check at 40 minutes, as oven temperatures can vary.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
23g
Fat
10g
Carbs
11g
