Looking for a way to use up that left over Turkey? I purposefully set aside a hunk or two of white meat from our turkey every year just for sandwiches. I love sandwiches. Before the big ol’ mean Celiac monster came and invaded my intestines I ate them almost every day for breakfast and lunch. I hated breakfast foods for breakfast for a really long time and I firmly believe that a sandwich is about as well balanced as a meal can get.

Most of you know that finding a good gluten free bread is about as easy as finding a needle in a haystack. Everyone SWEARS this is the best bread ever, but I have to wonder how many of us have simply just forgotten what good bread tastes and feels like.

I’ve made some decent sandwich bread. I have the recipe on here, but am considering a major overhaul after tasting this bread. A few weeks ago my Nana gave me her bread machine. I’ve been going nuts making all sorts of fun breads in it with some pretty fantastic results!

One of the things I really love about it is I don’t have to kneed, mix, or soak the bread before baking it because the bread machine does all of that for me now! It also does a much better job than I could ever do. Probably because I just simply don’t have the patience.

I used a very specific setting on the machine to make this bread and I’m hoping other people’s bread machines have the same settings, but I will admit I don’t really know much about them. Before getting this one I’d never used one. Imagine my shock and awe when it came out with bread pretty enough to make a delicious BKT (Nitrate free bacon, Kale and Cherry Tomatoes) sandwich!

Here’s the recipe and instructions. Even better, this bread is dairy free. It contains an egg but you could try subbing for a flax seed froth if you don’t use eggs.


1 Cup White Rice Flour

1 Cup Brown Rice Flour

1/2 Cup of Potato Starch

1/2 Cup of Tapioca Starch

1 Egg (well beaten)

2 Cups Warm Water

3 Tsp. Yeast (I use one that is made with no cereal grains I don’t have issue with it with my corn allergy but maybe someone can shed some light on a specific corn free brand for those that may have trouble finding yeast they can have?)

3 Tsp. Guar or Xanthan Gum

1 1/2 Tsp. Salt

2/3 Cups Olive or Grapeseed Oil

1/4 Cup Sugar

To Prepare

Pour in the water, oil, egg first. Then add flours, gums, and salt. Next, add in the yeast and sugar. Do not stir or mix everything together. On your bread machine find the whole grain/wheat bread setting. This setting takes about 4 hours on my machine because it includes a crucial soak step that the other settings do not use. Select the medium size loaf, in my machine this is a `1.5 lb loaf. Next select medium brown for the doneness setting. Press start and walk away.

The soak takes a really long time as do the three rises it does. I just set it up to go before we’re headed out for a busy day and when we come back we have perfect bread, still warm in the machine for us.

We’ve become addicted. Last week I made four loaves, they’re all gone!

The slices of bread are HUGE. My big strong hubby and I happily split one sandwich with a handful of chips and were more than satisfied. The only complaint I have is the top is NEVER pretty when it comes out, it always has a sunk in spot at the top but other than that is bread is fab! It slices great, toasts nice, holds together well and can be enjoyed either toasted or not with equally satisfying results.

I hope you’ll give this a try and if you have any notes on variations between bread machines etc. please leave a comment!