Gluten Free Dairy Free Sandwich Loaf

One of our daugthers is home sick.

It’s one of those 24 hour stomach bugs that happens even to the healthiest of us. After all, if we never get sick, how would our immune system build itself up?

She needs comfort and sometimes comfort is as simple as a gluten free dairy free sandwich loaf of bread, and a tender slice of French Toast for dinner.

French Toast with Caramelized Pineapple
French Toast with Caramelized Pineapple

She’s the one who gave me this beautiful glass pan with glass lid for Christmas, probably from the 50’s.

She loves going to antique shops with me and always seems to find the most unique tool or intricate, playful, visually stimulating tchotchke. Gosh, she is amazing at finding food props for my photos.

Since she needs bread, I wanted to make a simple gluten free loaf without a lot of dairy since dairy will increase congestion.

Gluten Free Dairy Free Sandwich Loaf

Although she wanted to have bread, I wanted her to have some nutrition, so I created bread that has eggs for protein and whole grains but still a lovely light, tender loaf of bread.

It came out of the oven without much of a crown, the bump that happens from the oven rise.  I’m not sure if it’s because I changed my yeast to a different brand or because I let it over proof just a bit while I was sitting with her.

Bread Dough Risen shrunk.jpg

I’ll attempt another loaf today but I had people anxious for the recipe social media since I posted a picture of it rising.

Here’s the recipe I used yesterday and if my second loaf comes out looking very different I’ll stop back and edit this post.

Gluten Free Dairy Free Bread
Gluten Free Dairy Free Bread


4.5 from 2 reviews
Gluten Free, Dairy Free Sandwich Loaf
Prep time
Cook time
Total time
Tender crumbed without any dairy for those who need to avoid with a lovely crust. The hardest part is waiting for the bread to cool.
Cuisine: Gluten-Free
Serves: 8
  1. Weigh each of the ingredients into a mixer bowl.
  2. Beat for one minute.
  3. Pour into a well greased bread pan. (antique glass optional).
  4. Cover and let the bread rise 45 minutes or till doubled.
  5. Preheat the oven to 350 degrees.
  6. Bake for 1 hour or till an instant read thermometer measures 190 degree


  1. Laura says

    Hi, Dr. Layton,

    What kind of yeast do you use in this recipe: active dry, or instant/quick rise?

    This recipe’s pictures aren’t viewable on my computer, but your other recipe’s are–is there a glitch?


      • Laura says


        Thanks for a brilliant recipe!

        I made this the other day and, texturally, it is the best gluten-free bread I’ve baked. Next time, I want to substitute/add some molasses or sorghum syrup and teff flour to see if that enhances the flavor.