The Super Sexy Gluten-Free Sandwich Loaf

It has been a while since my last post (15 months to be exact, eek!). I have been incredibly busy working on other projects which sadly means I have had little time to do updates here.

But, as I continue to experiment with nutritious wheat and gluten-free breads, I thought I’d share a recipe with you which I put together and consider to be a humdinger of a loaf.

In my pursuit of finding the perfect wheat-free sandwich loaf, I have swapped and changed many ingredients in recipes. I wanted to make bread that a) doesn’t fall to pieces no sooner the bread knife hits the crust, b) has a decent enough rise to warrant a tasty sandwich and c) is low on the glycemic index, and contains a good range of essential nutrients.

Here’s what I came up with: The Super Sexy Sandwich Loaf


Ok, ok, so maybe it doesn’t look so pretty, or even sexy, but its taste and texture more than makes up for its rather tarnished knobbly bobbly appearance.

The bread is easy to make as long you have the right ingredients and apparatus.


  • 3 cups gluten-free bread flour (I used Dove Farm)
  • 1 cup ground cashew nuts
  • 1 cup ground walnuts (I make ground nuts in my Nutri-Bullet. I expect other high powered blenders work equally well. Simply pop in the nuts and blitz for a few seconds until they become powdered, but not too long that they become like nut butter.)
  • 3 large organic eggsbread
  • 1 cup of warm water
  • 1 sachet easy baking yeast
  • 2 tsp honey or dark unrefined sugar
  • 1 tsp organic rock salt
  • 2 tbsp. extra virgin olive oil
  • 1 tsp Xanthum gum


  • Preheat oven 180˚c to 200˚c.
  • Mix the yeast sachet with warm water, honey or sugar and allow to foam for 5 to 10 minutes. (Make sure water isn’t boiling it will deactivate the yeast.) If you don’t tolerate yeast see the note below.
  • Put all the ingredients into a blender and mix for up to a minute. The mix should resemble a sticky, thicker version of cake mixture. If mix seems to thick add a little more water.
  • Scrape mixture into a lined small to medium bread tin, pop in the oven and bake for 40 minutes. (See I told you it was easy!)
  • Allow to cool and enjoy.

If you cannot have yeast, swap it for 1/2 tsp bicarbonate of soda and 1 tsp apple cider vinegar and omit the yeast foaming stage. If you can’t have Xanthum gum use gelatine granules instead.

This bread freezes well. Slice on the day of baking. Place in freezer bags and freeze in batches of two slices, so you can pull them out as and when needed.



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