Wheat Free (Could Be Gluten Free) Sandwhich Bread

Name: Wheat Free (Could Be Gluten Free) Sandwhich Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; ¼ cup yogurt; 1 cup raw sunflower seeds; 1 cup raw uncooked brown rice; 1 cup rolled uncooked oats; 1 cup tapioca flour; ¼ cup raw sugar; 2 teaspoons celtic sea salt; 3 tablespoons olive oil; 2 eggs; 2 egg whites; 1 ½ tablespoons xanthan gum; 3 tablespoons instant yeast

Servings: persons

2 cups water
¼ cup yogurt
1 cup raw sunflower seeds
1 cup raw uncooked brown rice
1 cup rolled uncooked oats
1 cup tapioca flour
¼ cup raw sugar
2 teaspoons celtic sea salt
3 tablespoons olive oil
2 eggs
2 egg whites
1 ½ tablespoons xanthan gum
3 tablespoons instant yeast

1
Put water and yogurt in blender.
2
Add sunflower seeds, rice, oats, 2 tbsp sugar, sea salt, and 3 tbsp olive oil.
3
Blend on high for six minutes, but give your blender a slight rest every two minutes so as not to over-heat the motor if your blender is not a strong one.
4
I now let the whole mixture sit overnight.
5
If you wish, go directly to step 3.
6
Just before baking add eggs and egg whites to blender.
7
Blend on high for 3 minutes.
8
In a seperate bowl add 1 cup tapioca flour, xanthum gum, 1/2 tbsp sugar, and yeast.
9
Give a slight mix to blend ingredients.
10
Pour wet ingredients into dry and mix by hand until well combined.
11
Grease two 9 X 5 loaf pans.
12
Split mixture between both pans and set to the side and allow the yeast to rise for about 40 minutes.
13
In a preheated oven, bake bread for about 1 hour at 350 degrees F. Check after 40 minutes as my oven is a little off and timing may not be accurate for your oven.
14
Note: I often brush the loaf with butter and add dehydrated garlic and onion flakes to the top.

1013

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups water, ¼ cup yogurt, 1 cup raw sunflower seeds, 1 cup raw uncooked brown rice, and more.

Yes, Wheat Free (Could Be Gluten Free) Sandwhich Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!