Chēbē Grain- Free Sandwich Bread
The hardest part about living the grain-free life is not being able to make an old fashioned sandwich! The biggest reason people fail at eating a low inflammation diet is they miss bread! One of my good friends said, she enjoys the variety of vegetables and doesn’t mind the meat, however she misses sitting down to enjoy a warm slice of toast with butter.
The question is, can you have your bread and still keep inflammation at bay? Yes, you can! This bread recipe has great texture, does not crumble, and stays together when you make a sandwich. It makes great slices that can be eaten right away or put in the freezer.
My daughters eat a low inflammation diet due to having allergies and asthma. They were on steroid inhalers and broncodilators for 12 years. One of my daughters needed prednisone for every allergy flare-up and sickness she had to open up her airways. When prednisone didn’t work, she was hospitalized. Since lowering the overall inflammation in their bodies, they have had no sickness, no allergies, no anti-histimines, no inhalers, and no doctor visits. It’s not hard to convince them to eat nutritious food and keep the inflammation out of their bodies.
What do my daughters miss the most? Making a sandwich, with bread! Between myself and my daughters we have experimented with many recipes before stumbling across this recipe. I found it on the Chēbē.com site, under seasoned yeast bread. In the course of several months I made it 2 times, and my daughters enjoyed every slice. Just recently I went to look up the recipe & Chēbē had remodeled their site. They took out a few recipes we enjoyed, and one of them was this bread recipe.
Printable Grain Free Sandwich Bread Recipe
Grain Free Sandwich Bread
Prep Time 1 hour 30 minutesCook Time 39 minutesTotal Time 2 hours 9 minutes
- 2 boxes Chebe All Purpose Baking Mix
- 2 1/2 tsp. Quick rising yeast (chose a gluten-free brand)
- 4 large Organic eggs, room temperature
- 2 T. Barlean's coconut oil
- 1/4 c. coconut milk, warm
- 1/2 c. filtered water, warm
- 1 c. raw cheese, grated (optional)
- 1/4 c. tapioca flour (for kneading)
In a large glass mixing bowl, add the two baking mixes and dry yeast. Whisk together. If adding cheese, grate 1 c. and add to the dry mix.
In a small saucepan, warm up coconut milk, water and coconut oil. The mixture should be warm to the touch and not exceed 90°. Add to the dry mix.
Add your room temperature eggs to the mixture. Begin to mix together with a spatula until a ball forms. The dough will look moist.
Dust your hands with the extra tapioca flour. Begin kneading the dough. Use a folding and punching down motion until the dough is smooth. To keep the dough from sticking, keep adding a little bit of tapioca flour to your hands.
Once the dough is smooth, cover with a tea towel and set aside. Chose a warm location. I like to use the middle of my stove top. Let the dough rest for 20 minutes.
Lightly grease a baking pan with coconut oil. I use a stoneware baking pan that is 5.5" x 9". You do not have to use this exact size.
After the dough has set for 20 minutes, knead the dough again. Dust your hands with tapioca flour, to keep the dough from sticking. Shape into a loaf and place in the greased baking pan. Let the dough rise in a warm area for 20-30 minutes.
Preheat your oven to 350° while the dough is rising.
Bake for 40-45 minutes. (Make a note that every baking pan bakes differently, so you might need to add extra time.) After 40 minutes knock on your bread to see if it sounds hollow and feels firm.
Remove the loaf from the oven. Cool the bread in the baking pan for 10 minutes before removing to a cool rack.
Cool completely before slicing.
Grain Free Sandwich Bread can be stored in the pantry for several days and up to a week if stored in the refrigerator. If you chose to freeze the whole loaf or individual slices, wrap the loaf in plastic wrap or a wax wrap; then place it in a freezer bag.
Be sure to label and add the date it was baked before placing it in the freezer.
Note: the bread you see pictured, does not have any cheese added to the recipe. If you chose to add cheese, it will make the bread rise higher. I have baked it both ways. The protein in the cheese allows for the bread to have a stronger “framework” and rise higher.
Grain-Free Sandwich bread is easy to make and prepare. When I was first married, I used to make whole wheat bread from scratch and I really missed the kneading and shaping of bread. Making bread from scratch gives the baker at heart, a sense of satisfaction!
Do you need another idea for this bread? Try using it for French toast! It is delicious!
I hope this recipe encourages you in your gluten-free or grain-free life! It’s amazing that when you have options for making bread, you can keep plugging away at eating those vegetables and keeping your body healthy & happy. I purchase Chēbē bread mix through Vitacost.
My favorite sandwich to make is a cucumber, lettuce, and sprout sandwich. HAPPINESS!
What is your favorite sandwich??