Gluten

This gluten-free sandwich bread won’t disappoint! A custom gluten-free flour blend yields a soft, tender bread that’s still sturdy enough to stand up to any sandwich filling.

Although in theory you can use any bread to make sandwiches, a sandwich bread is ideal. It’s the right size, the right texture, and the perfect flavour to complement (rather than compete with!) your fillings. But finding a vegan and gluten-free sandwich bread recipe you actually want to eat can be difficult.

Until now! This gluten-free sandwich bread has everything you want in a sandwich loaf, but it’s also made without wheat, butter, milk, or eggs. Rather than relying on a store-bought gluten-free flour, I’ve formulated a mixture specifically designed to yield the perfect sandwich bread.

While there are some specialty ingredients here, know that each one plays a critical role in this recipe, so it’s important not to make changes!

Why You’ll Love This Gluten-Free Sandwich Bread Recipe

• Pillowy soft . While some gluten-free sandwich breads are dry and crumbly, this recipe yields a loaf that’s soft and tender, making it the perfect base for your favourite sandwich fillings.
• Easy to make . Yeast breads can be difficult to master, but a basic sandwich bread like this one is a great place to start if you’re new to baking with yeast.
• Gluten-free and vegan . Many gluten-free breads rely on eggs for structure, but this sandwich bread recipe is both plant-based and gluten-free. (Learn more: Is Yeast Vegan? )

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Gluten-free oats – Not all oats are gluten-free, as some are processed using the same equipment as wheat. Make sure the oats you use are gluten-free certified.
• Psyllium husk – This is a binder that adds some elasticity to the dough.
• Soy milk – Soy milk has a higher protein content than most other plant milks, which is why it’s my choice for this gluten-free sandwich bread. Be sure yours is unflavoured and unsweetened.
• Brown rice flour – This adds a mildly nutty flavour reminiscent of whole wheat sandwich bread.
• Potato and tapioca starches – These starches improve the texture of the finished bread and also help make the dough more elastic.
• Instant yeast – If your yeast has been sitting in the pantry for a while, be sure it hasn’t expired. Here’s how to test yeast to see if it’s still good .
• Salt
• Baking powder – Baking powder is a staple in quick breads, but we add it to this sandwich bread for an extra boost.
• Maple syrup – Sandwich bread usually has a subtle sweetness to it and we use maple syrup to achieve that here.
• Olive oil
• Apple cider vinegar – White vinegar also works if that’s what you have on hand.

What Is a Pullman Pan?

A Pullman pan is a loaf pan with a sliding lid. It’s designed to create perfectly square bread slices, as the bread bakes with the cover on. The straight sides and tight-fitting lid produce bread with a fine crumb and a tender, uniform texture. For this gluten-free sandwich bread, we’re utilizing the Pullman pan solely for its tall, straight sides, so the cover isn’t needed and you’ll get a traditional domed top on your loaf.

How to Make Gluten-Free Sandwich Bread

• Make oat flour . Process the oats in a high speed blender until they resemble flour.
• Thicken the psyllium . Warm the soy milk and whisk it with the psyllium husk in a small bowl or liquid measuring cup. Set aside to thicken.
• Mix the dry ingredients . Stir the brown rice flour, oat flour, potato starch, tapioca starch, baking powder, and salt in the bowl of a stand mixer fitted with the hook attachment. Add the instant yeast and mix again.

• Combine the wet and dry ingredients . Mix the psyllium gel, maple syrup, olive oil, and vinegar into the flour mixture on low speed until the dry ingredients are incorporated. Scrape down the bowl as needed. Once the flour is incorporated, increase the speed to medium-low and mix for 5 minutes.
• Rest . Allow the dough to rest for 10 minutes in the bowl.

• Knead . Turn the dough out onto a lightly floured surface. Knead gently a few times until you can form it into a smooth circle. Pat the dough into a rectangle shape as wide as your bread pan, then roll the dough into a log, tuck the ends under, and place it into a Pullman pan.
• Rise . Cover the dough and leave it to rise in a warm place for about an hour, or until it has doubled in size.
• Prepare . Place a pan of water on the bottom rack of your oven while it preheats to 400ºF.
• Bake . Place the loaf pan in the preheated oven. Reduce the temperature to 375ºF and bake for 30 minutes. Remove the pan of water and bake for another 20-30 minutes, or until the internal temperature reaches 205ºF.
• Cool . Remove the loaf from the oven and allow it to cool before slicing; it will take at least 4 hours.

Tips for Success

• Don’t use a regular bread pan . I would strongly advise against using any pan other than a Pullman pan for this bread. A regular loaf pan has shorter sides that won’t provide sufficient height to support the loaf as it rises and bakes. I use a 1-pound Pullman loaf pan that measures approximately 8.38 x 4.8 x 4.5 inches on the outside and 7.5 x 4 x 4.4 inches on the inside.
• Let it cool completely . Overnight cooling is best! If you slice into this gluten-free sandwich bread too soon, the inside will be gummy.
• Make the crust softer . If your bread feels too crusty on the outside, you can place it in a closed bread bag and the outside will soften.

Serving Suggestions

Use this gluten-free sandwich bread for all the things! You can’t beat a classic PB&J, or try it for making a vegan BLT sandwich or smashed chickpea avocado sandwich . It’s also great for:

• Vegan Pumpkin French Toast
• Avocado Toast
• Overnight Baked French Toast Casserole

How to Store

This bread is best right after it’s sliced, but it will stay fresh for 2-3 days at room temperature in an airtight container or plastic bag.

Can I Freeze This Recipe?

Once the bread has cooled, slice the loaf. Wrap it in two layers of plastic wrap, then place it inside a freezer bag. Freeze for up to 2 months. To thaw, remove the bread from the freezer and leave it on your kitchen counter until it’s no longer frozen.

More Vegan Yeasted Bread Recipes

• Vegan Japanese Milk Bread
• Garlic and Rosemary Focaccia Bread
• No Knead Bread (Dutch Oven Bread)
• Gluten Free Focaccia Bread with Garlic, Rosemary and Tomatoes
• Vegan Cinnamon Rolls

Ingredients

• 1 ½ cups gluten-free oats , 144 grams
• 3 tablespoons psyllium husk , 18 grams
• 1 ¾ cups + 1 tablespoon soy milk , 435 ml
• 1 cup brown rice flour , 160 grams
• 6 tablespoons potato starch , 72 grams
• 6 tablespoons tapioca starch , 60 grams
• 2 ½ teaspoons instant yeast
• 2 teaspoon salt
• 1 teaspoon baking powder
• 3 tablespoons maple syrup
• 2 tablespoon olive oil
• 1 teaspoon apple cider vinegar

Instructions

• Add the gluten-free oats to a high speed blender. Process until they resemble flour. It’s fine if there are a few larger pieces of oats in the oat flour.
• Warm the soy milk to 110ºF/43ºC. Combine the psyllium husk with the soy milk in a small bowl or measuring cup. Mix well and set aside. It will begin to thicken and resemble runny oatmeal.
• Combine the brown rice flour, oat flour, potato starch, tapioca starch, baking powder and salt in the bowl of a stand mixer fitted with the hook attachment. Stir together until well mixed. Then add the instant yeast and mix again.
• Add the psyllium gel, maple syrup, olive oil and vinegar to the flour mixture. Stir on low speed until the dry ingredients are incorporated. You may need to scrape down the bowl a few times. Once all of the flour is incorporated, increase the speed to medium low and mix for 5 minutes.
• Once the mixing time has elapsed, allow the dough to rest for 10 minutes in the bowl.
• Turn the dough out onto a lightly floured surface. Knead the dough gently a few times until you can form it into a smooth circle. Pat the dough out into a rectangle shape as wide as your bread pan. Then roll the dough up into a log, tucking the ends under, and place it into a Pullman pan.
• Cover the dough and leave it to rise in a warm place for about an hour or until it has doubled in size.
• Place a pan of water on the bottom rack of your oven. Preheat the oven to 400ºF / 204ºC.
• Once the dough has risen, place it in the preheated oven. Immediately reduce the temperature to 375ºF / 190ºC. Bake at 375ºF / 190ºC for 30 minutes with steam (do not open the door during this time). Remove the steam pan and bake for another 20-30 minutes at 375ºF / 190ºC. The final internal temperature should be at least 205ºF / 96ºC on an instant read thermometer.
• Remove the loaf from the oven and allow it to cool completely before slicing; it will take 4 hours or more. Overnight cooling is best. If you slice it too soon, the inside will be gummy. If your bread feels too crisp on the outside, place it in a closed bread bag and the outside will soften.

Notes

Gluten-Free Sandwich Bread

Ingredients

• 1 ½ cups gluten-free oats 144 grams
• 3 tablespoons psyllium husk 18 grams
• 1 ¾ cups + 1 tablespoon soy milk 435 ml
• 1 cup brown rice flour 160 grams
• 6 tablespoons potato starch 72 grams
• 6 tablespoons tapioca starch 60 grams
• 2 ½ teaspoons instant yeast
• 2 teaspoon salt
• 1 teaspoon baking powder
• 3 tablespoons maple syrup
• 2 tablespoon olive oil
• 1 teaspoon apple cider vinegar

Instructions

• Add the gluten-free oats to a high speed blender. Process until they resemble flour. It’s fine if there are a few larger pieces of oats in the oat flour.
• Warm the soy milk to 110ºF/43ºC. Combine the psyllium husk with the soy milk in a small bowl or measuring cup. Mix well and set aside. It will begin to thicken and resemble runny oatmeal.
• Combine the brown rice flour, oat flour, potato starch, tapioca starch, baking powder and salt in the bowl of a stand mixer fitted with the hook attachment. Stir together until well mixed. Then add the instant yeast and mix again.
• Add the psyllium gel, maple syrup, olive oil and vinegar to the flour mixture. Stir on low speed until the dry ingredients are incorporated. You may need to scrape down the bowl a few times. Once all of the flour is incorporated, increase the speed to medium low and mix for 5 minutes.
• Once the mixing time has elapsed, allow the dough to rest for 10 minutes in the bowl.
• Turn the dough out onto a lightly floured surface. Knead the dough gently a few times until you can form it into a smooth circle. Pat the dough out into a rectangle shape as wide as your bread pan. Then roll the dough up into a log, tucking the ends under, and place it into a Pullman pan.
• Cover the dough and leave it to rise in a warm place for about an hour or until it has doubled in size.
• Place a pan of water on the bottom rack of your oven. Preheat the oven to 400ºF / 204ºC.
• Once the dough has risen, place it in the preheated oven. Immediately reduce the temperature to 375ºF / 190ºC. Bake at 375ºF / 190ºC for 30 minutes with steam (do not open the door during this time). Remove the steam pan and bake for another 20-30 minutes at 375ºF / 190ºC. The final internal temperature should be at least 205ºF / 96ºC on an instant read thermometer.
• Remove the loaf from the oven and allow it to cool completely before slicing; it will take 4 hours or more. Overnight cooling is best. If you slice it too soon, the inside will be gummy. If your bread feels too crisp on the outside, place it in a closed bread bag and the outside will soften.

Notes

Nutrition

Gluten-Free Sandwich Bread https://jessicainthekitchen.com/gluten-free-sandwich-bread/ February 19, 2024

Satisfying cabbage roll soup is a filling meal in a bowl! Skip all the work and enjoy your cabbage rolls in the form of a hearty soup recipe.

Cabbage rolls are the kind of rustic, filling dinner that immediately makes you feel cozy inside. But the work it takes to make them? It can be a LOT to pack into a busy evening! Enter this cabbage roll soup.

This vegan cabbage roll soup recipe is as cozy as the traditional version, but it simplifies the process by eliminating the rolling. This one-pot wonder has all the same ingredients, but they’re simply simmered together to create a deeply satisfying meal with far less effort.

Stuffed cabbage soup isn’t just easier to make than traditional cabbage rolls, it’s also a great option for meal prep! It keeps well and it’s one of those fabulous recipes where the flavours continue to meld and deepen over time.

Why You’ll Love This Cabbage Roll Soup Recipe

• Hearty and satisfying . Some soups leave you hungry for more, but not this cabbage roll soup. Packed with vegetables, grains, and protein, this soup will fill you up and keep you satisfied for hours.
• Easy to make . No more fussing with boiling and rolling individual cabbage leaves! This recipe simplifies the process by throwing everything into one pot for a delicious and easy meal.
• Vegan . Most cabbage roll soup recipes are made with ground beef, pork, or sausage, but this version is completely plant-based.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Olive oil
• Yellow onion – A white onion or shallots also work.
• Vegan beef – Use your favourite plant-based ground beef substitute.
• Salt
• Carrots – Cut the carrots into rounds.
• Garlic
• Cabbage – Green cabbage is perfect for this recipe, but savoy cabbage is fine too. Avoid purple cabbage, as it will colour the soup.
• Veggie broth – Here’s how to make your own vegetable broth .
• Tomato sauce – For a rich, thick broth.
• Diced tomatoes
• Brown sugar – Just a bit, to cut the acid from the tomatoes.
• Seasonings – Dried oregano, pepper, and bay leaves.
• White rice – The rice will cook in the broth, so there’s no need to cook it first.
• Fresh parsley

How Do You Slice and Core Cabbage?

To core and slice cabbage for this cabbage roll soup recipe, follow these steps:

• Rinse the cabbage under cold water and remove any loose outer leaves.
• Place the cabbage on a cutting board with the stem side down.
• With a sharp knife, slice the cabbage in half through the core.
• Lay each half flat and cut in half again to create quarters.
• Angle the knife and cut out the core from each quarter by slicing diagonally toward where the core meets the leaves.
• To slice, lay each quarter flat and cut across the wedge to create strips.

How to Make Cabbage Roll Soup

• Sweat the onion. Heat the olive oil in a large pot over medium-high heat. Add the onion and cook until it’s softened and translucent.
• Brown the vegan beef. Add the vegan beef to the pot, season with salt, and cook until it’s browned, breaking it up with a wooden spoon.
• Cook the veggies. Add the carrots, garlic, and cabbage to the pot and sauté until the cabbage wilts slightly and the carrots soften a bit.

• Simmer. Stir in the broth, tomato sauce, diced tomatoes, brown sugar, oregano, pepper, bay leaves, and rice. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 30 minutes.
• Finish. Season with salt and pepper to taste, then ladle into bowls and garnish with fresh parsley.

Tips for Success

• Cut the carrots evenly . This ensures that they all finish cooking at the same time so you’re not left with some carrots that are crunchy and others that are mushy!
• Manage the rice texture . If you prefer your rice with a firmer bite, you can simmer the soup for slightly less time.
• Adjust the sweetness . The brown sugar adds a subtle sweetness to balance the acidity of the tomatoes, but some cabbage roll recipes are quite sweet, and you may want your cabbage roll soup to be a bit sweeter to match. Feel free to add more sugar to reach your desired taste.

Variations

• Skip the vegan beef . Looking for a more natural option? Use crumbled tempeh instead of store-bought plant beef. (Here’s more about how to cook tempeh .)
• Add a spicy kick . If you enjoy heat, consider adding red pepper flakes or cayenne to the soup to give it a spicy flavour.
• Switch up the grains . Although white rice is classic, feel free to substitute it with brown rice, quinoa, or even barley. Note that you may need to adjust the cooking time accordingly.
• Load up on legumes . For an even heartier soup, pack in extra protein by adding cooked or canned lentils, white beans, or chickpeas.

Serving Suggestions

I always love serving soup with bread for soaking up the broth. Try my no knead bread or garlic and rosemary focaccia bread . Soup is also fantastic with a sandwich, like this vegan BLT sandwich or smashed chickpea avocado sandwich . For a lighter option, serve cabbage roll soup with cucumber and tomato salad .

How to Store Leftovers

Transfer leftover cabbage roll soup to an airtight container and refrigerate for up to 5 days. Warm it up in the microwave or on the stovetop over medium heat.

Can I Freeze This Recipe?

If you want to freeze this soup, it will keep for up to 3 months in the freezer. When you’re ready to enjoy, thaw it overnight in the refrigerator, then reheat according to the instructions above.

More Vegan Soup Recipes

• Tomato Tortellini Soup
• Butternut Squash Soup
• Vegan Broccoli Cheddar Soup
• Mulligatawny Soup
• Creamy Vegan Instant Pot Potato Soup

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion , diced
• 1 pound vegan beef
• 1 teaspoon salt
• 3 carrots , sliced into rounds
• 2 cloves garlic
• ½ cabbage , sliced, (about 5 cups sliced or 450 grams)
• 4 cups vegetable broth
• 2 (15-ounce) can tomato sauce
• 1 (15-ounce) can diced tomatoes
• ¾ tablespoon brown sugar
• 2 teaspoons dried oregano
• ½ teaspoon pepper
• 2 bay leaves
• ⅔ cup white rice , uncooked
• More salt and pepper to taste
• ¼ cup chopped fresh parsley

Instructions

• Heat the olive oil in a large soup pot over medium-high heat. Add the onion and sauté until translucent.
• Add the vegan beef to the pot, season with salt, and cook until browned, breaking it apart with a wooden spoon as you go.
• Add the carrots, garlic, and cabbage to the pot and sauté until the cabbage has wilted slightly and the carrots have softened a bit.
• Stir in the broth, tomato sauce, diced tomatoes, brown sugar, oregano, pepper, bay leaves, and rice. Bring the soup to a boil and then reduce the heat to low, cover, and simmer for 30 minutes.
• Taste the soup and season with salt and pepper if desired.
• Serve warm in bowls garnished with fresh parsley.

Notes