Gluten-Free Egg Free Sandwich Bread

We hear over and over that people want and need an amazing gluten-free, egg free bread.  Our original sandwich bread mix makes an amazing gluten-free, egg free bread, but we thought we could make a better one that was specifically egg free. By now, you know that our goal is to provide amazing products, and we will go to great lengths to do this. We have been testing a new gluten-free, egg free bread for the last four months in our test kitchen. We have made this recipe two loaves at a time, twice a week for four months.  That’s a whole lot of bread testing!!  This recipe is super easy, just like our original sandwich bread recipe.  It only requires a handful of ingredients, five minutes, and that’s it.  If we could shout from the rooftops that homemade gluten-free bread is easy to make we would.  We do yell it all over social media, ha ha.  It’s true though; if we can make this bread, you can too! It doesn’t require any kind of training or yeast whispering ( I have been told I must have some sort of yeast magic LOL). Nope, all you need is a few ingredients, and a few minutes, for real. This week I was pressed for time, but we were out of bread.  In a moment of brain lapse, I couldn’t figure out how I was going to make bread for my family as I had the busiest day. Then I reminded myself it only took 5 minutes so I kicked myself into gear and made this bread WHILE I was making dinner.  No joke.  In between stirring dinner, I made this bread. If I can find a few minutes and do it between making dinner, my friend you can too.  When I make either of our breads during the day, while the bread rises and bakes, I run errands, go for a run, work, etc. They don’t need babysitting, which is right up my alley.

This begs the question, so what makes our two sandwich bread loaves different? I’m so glad you asked. Our original sandwich bread mix is truly amazing! We have made it for well over a decade weekly and love it.  It has a rich flavor, soft inside texture, beautiful open crumb, soft crust, and is amazing fresh or from frozen. While you can make this bread also egg free, it loses the amazing open crumb you get when you use egg whites. This new gluten free, egg free recipe is truly amazing in different ways. It is soft on the inside, has a beautiful open crumb, resembles a white bread, has a crisper crust, and is amazing fresh or frozen. The true difference is the flavor. Our original recipe has a rich flavor and this new recipe tastes more like a traditional white bread. Both are remarkable, this new recipe just makes a more superior egg free bread (though egg whites can be used here too). Serving all of our customers well is so important to us.  We believe there is a place for both of these breads, so we are keeping both. There is no such thing as too many amazing bread recipes for our gluten-free, allergy free community.  Without further ado, here is our newest Sandwich Bread recipe using our Rustic Scoop™ Pizza Crust Mix.

Rustic Scoop™ Gluten-Free Egg Free Sandwich Bread


Gluten-Free Egg Free Sandwich Bread

1 Rustic Scoop™ Pizza Crust Mix
2 Cups + 6-8* Tablespoons Very Warm Water (110°F)
1 Tablespoon Active Dry Yeast
1 Tablespoon Honey or other sweetener of choice
6 Tablespoons Aquafaba (garbanzo bean water), 1/2 Cup Egg Whites, or powdered egg replacer for 2 eggs
1/4 Cup Oil (light tasting is best)
2 teaspoons White Vinegar 

Rustic Scoop™ Gluten-Free Egg Free Sandwich Bread


Preheat oven to 350° F.  Prepare a 9x4 inch or 8x5 inch bread pan with non-stick cooking spray (avocado oil does not work for this) and set aside.  Be sure to grease well. 

In a bowl mix together water, yeast, and honey. *Start by using 2 Cups + 6 Tablespoons of water.  If your dough seems dry after adding all of the ingredients, add the extra 2 tablespoons of water and mix until well combined. Set aside to proof for about 5 minutes (until foamy).  While the yeast mixture is proofing, add the Rustic Scoop™ Pizza Crust Mix into an electric stand mixer bowl fitted with a paddle attachment. Once yeast mixture has proofed, add it to the dry mix ingredients bowl and briefly mix on medium speed. Then add aquafaba (or egg alternative/egg whites of choice), oil, vinegar, and beat on medium speed until all ingredients are well combined and smooth. Continue mixing on medium speed for about 3 minutes. 

The dough should be thick and a bit sticky. Transfer the dough into a greased bread pan and then drizzle with oil of choice. Use a spatula to smooth the to.Gently pull the long edges of dough in towards the top middle with a spatula so the bread rises nicely with a rounded top. Place the bread pan with a warm damp cloth over it to rise for 40 minutes in a draft free area. Once the dough has risen (it should rise to the top of the pan), gently pull the edges in towards the middle again if needed. Then place the bread pan in the oven and bake for 1 hour at 350° F.   

Once the bread is done baking, immediately take the loaf out of the pan and place on a cooling rack. Once fully cool (a few hours to overnight), turn the loaf upside down and cut into slices.  Makes 21 large slices.  Eat fresh or freeze in an airtight container.  Use within 3 months of being frozen for best taste and texture.  Enjoy!

Ovens and altitude are different so baking times may vary.

We would love to hear your thoughts once you make this new bread. Be sure to give us a quick review with a photo. This gets you 15% off your next order and helps all of our other customers as well.

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