Vegan Yeast-Free Sandwich Bread

Make this vegan, yeast-free sandwich bread using a loaf pan. Let it cool completely before slicing it. Great for sandwiches and toast. Use a mild-tasting olive oil for this.

Serves: 8Hands-on: 10 minutesTotal: 3 hours 15 minutesDifficulty: Easy

Serves: 8

Ingredients

  • 1¾ cups brown rice flour
  • 1¼ cups arrowroot starch
  • ¼ cup coconut palm sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 6 Tbsp. whole psyllium husks
  • 2 Tbsp. unsweetened applesauce
  • 2 Tbsp. olive oil
  • ½ tsp. apple cider vinegar
  • 2¼ cups warm water

Directions

  • Preheat oven to 350°F. Heavily grease a 9" × 5" loaf pan with non-stick cooking spray.
  • In a large bowl, whisk together brown rice flour, arrowroot starch, sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk together psyllium husks, applesauce, olive oil, vinegar, and water. Mix the wet ingredients into the dry ingredients and stir until you have a thick batter.
  • Pour the batter into prepared loaf pan.
  • Bake 1 hour and 10 minutes, until the top of the loaf has risen to about ½" over the top of the pan and is golden-brown. Cool in the pan for 10 minutes, then turn out onto a wire rack. Cool completely before slicing.

Recipe Information

Serves: 8

Ingredients

  • 1¾ cups brown rice flour
  • 1¼ cups arrowroot starch
  • ¼ cup coconut palm sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 6 Tbsp. whole psyllium husks
  • 2 Tbsp. unsweetened applesauce
  • 2 Tbsp. olive oil
  • ½ tsp. apple cider vinegar
  • 2¼ cups warm water

Directions

  • Preheat oven to 350°F. Heavily grease a 9" × 5" loaf pan with non-stick cooking spray.
  • In a large bowl, whisk together brown rice flour, arrowroot starch, sugar, baking powder, baking soda, and salt. In a smaller bowl, whisk together psyllium husks, applesauce, olive oil, vinegar, and water. Mix the wet ingredients into the dry ingredients and stir until you have a thick batter.
  • Pour the batter into prepared loaf pan.
  • Bake 1 hour and 10 minutes, until the top of the loaf has risen to about ½" over the top of the pan and is golden-brown. Cool in the pan for 10 minutes, then turn out onto a wire rack. Cool completely before slicing.

Nutrition Information

Nutrition Information
Amount per serving
Calories270
Total Fat4g
Saturated Fat1g
Cholesterol0mg
Sodium240mg
Total Carbohydrate56g
Dietary Fiber6g
Sugars8g
Protein3g