Low Gluten Sandwich Spent Bread Recipe


Dry ingredients

  • 4oz of Low Carb Barely Barley Flour

  • 4oz of white or brown rice flour

  • 4oz of tapioca starch

  • 2tsp garlic salt

  • 1Tbsp Xantham gum

  • 1tsp Kosher salt

Yeast proofing

  • 500g (by weight) warm water

  • 1 tsp sugar

  • 2 Tbsp active dry yeast

Wet ingredients

  • 60g melted butter, not too hot

  • 1 whole egg

  • 2 yolks

  • 2Tbsp vinegar


  • Preheat oven to 375 degrees and lightly butter a 9”x11” rectangular baking pan.

  • Heat the water to lukewarm and add the sugar and yeast. Whisk and set aside for about 10minutes to proof the yeast.

  • Meanwhile, in a separate bowl, melt the butter, add the vinegar and beat in the eggs

  • In the stand mixer bowl, blend all dry ingredients on low speed for a few seconds.

  • Add proofed yeast and mixed wet ingredients.

  • With a paddle attachment, incorporate all ingredients together. Mix on medium speed for 4 minutes to make it a very smooth, thick batter.

  • Scoop the dough into the pan. Press it level, using a wet spatula.

  • Cover it with greased plastic wrap and set it in a warm place. Let it rise for about 30 minutes, or until it reaches the rim of you bread pan.

  • Remove the plastic wrap and bake it in the oven for 50 minutes.

  • Remove the bread from the oven and let it cool on a rack.