For 2024 we are learning 12 new skills, one every month. If you would like to read more about that you can visit the blog where we talk about 12 Months – 12 Skills – 12 Goals. It is our approach to the new year. I am sharing whether I nail it or fail it every month. January was all about gluten-free sandwich bread, I am not going to lie I put the most intimidating one first.

Our past attempts at making gluten-free sandwich bread have resulted in bricks. We beat them against the wall, and they wouldn’t budge. My daughter and I laughed and cried so hard at each attempt. It was time to find a recipe that worked. I found a recipe for gluten-free focaccia, which we also tried in January, and it was amazing. The same lady had a recipe for gluten-free bread, so we tried it.

The moment it came out of the oven it looked amazing but I almost cried because it was so hard. The instructions said to let it sit for 6 hours or overnight, it had to be completely cool. So I let it sit. Within 30 minutes the outer crust started to soften, and my nerves were calmed. We waited just about 6 hours and cut in. Y’all this was the best gluten-free bread I have ever tasted. It had structure, a little pull, a great chew and the crust was awesome. My daughter said it is the best ever because it didn’t need to be toasted to be edible.

My Process

I did do a few things different then the recipe, so I will share my changes with you. I also plan on trying a couple of different edits in the future. The original recipe can be found here, so you can try it out as well. The first thing I will say is that if you have never worked with Psyllium Husk, be prepared for the blob to come to life. It is the weirdest gelatinous ingredient, but I can tell you it definitely has made a difference in both recipes I have used it in. Do not skip it, just trust the process. It is not cheap, we get ours from Azure Standard, if you will be making sandwich bread a lot then it is worth buying it in bulk.

I didn’t have potato starch on hand, so I used arrowroot powder instead of potato starch. It gives you the option to use tapioca powder or arrow root powder as another ingredient, I used tapioca powder there. Our flour mixture was brown rice flour and sorghum flour. Our goal was sandwich bread, so I used a glass loaf pan to make the bread. I did decide to oil the pan before putting the dough in it, I had to use a knife to break the dough from the pan. The second time I made it I added butter to the pan and some avocado oil, and it slid out beautifully.

Something To Note

In our home my daughter is the one who can’t have gluten. My husband struggles with type 2 diabetes. He has been off of medication for a while now and we really watch how things affect his blood sugar. Rice flour spikes his blood sugar a lot, which shouldn’t surprise me since rice does. So, in our home we are sticking to sourdough bread for him and I and gluten-free for my daughter. The flavor of the gluten-free bread we both liked, but the sugar spikes are not something we mess with. I felt like that was something important to note.

Nailed It or Failed It

Nailed it! We have many more loaves of bread to make, with many more flour combinations. The fact remains that in January we were able to make delicious gluten-free sandwich bread that my daughter is excited to eat. That is a win that we haven’t had before. So, thank you to Bakerita for making this possible.

February is all about learning how to make deodorant. I have the last thing I need on order and will be diving into that project this week. Stay tuned for the deodorant nailed it or failed it blog in March. Until then make sure you sign up for our Intentionally Living Newsletter and browse the blog. There are a lot of gluten-free recipes posted and more blogs being added weekly.

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