I live in a part of Sydney called Bondi.  Bondi is a picturesque beach town filled with beautiful and physically fit men and women.  Take a stroll down the block and you will notice that 90% of people are sporting active-wear and drinking cold pressed juice.  Almost every brunch cafe offers a gluten free toast option to their health conscious consumers, but most of the toasts are chewy and too heavy on the gums and white rice flour.  I have finally perfected a recipe for gluten free sandwich/toast bread that is nutritious, wholesome, vegan and TASTES LIKE BREAD!  My husband was so surprised by the texture when he tasted it that his reaction was "Wow...It's so bready!"  You can easily make a few loaves in advance, slice them, and store them in freezer safe ziplock bags for up to 9 months.   Then pull slices as desired and toast or whip up some delicious grilled cheese sandwiches!

Orly's Gluten Free Vegan Healthy Seeded Sandwich Bread

Egg Free- Vegan- Gluten Free- Nut Free 

Recipe Yields 1 Loaf

2 tsp (7 grams) or 1 packet of instant yeast
1 cup (230 ml) lukewarm water
2 1/2 cups (300) grams Blends by Orly Tuscany Blend
1/4 cup (50 grams) vegetable oil
1 1/2 Tablespoons (34 grams) honey
1/4 cup (20 grams) chia seeds
1/4 cup (20 grams) flax seeds
1 1/2 tsp salt
1 tsp baking powder
2 Tablespoons pumpkin seeds (optional garnish)

Mix: In the bowl of you stand mixer with a paddle attachment or in a bread machine, combine all the ingredients, and mix together to make a soft, smooth, slightly sticky dough.

Proof: Place the dough in a lightly greased bowl, cover the bowl, and allow it to rise in a warm temperate (approximately 90 degrees F) untill it's almost doubled in size, about 30-45 minutes

Lightly grease a 9" x 5" loaf pan. Flour your work surface and the surface of your dough with Tuscany Blend or white rice flour.  Gently shape the dough into a smooth log, and place it into the pan, smooth side up.

Cover the pan with lightly greased plastic wrap or with a warm towel, and allow the loaf to rise till it's raised over the rim of the pan by about 3/4", about 45 minutes.  For a faster proof time, let your loaf sit in an oven set to a warming temperature of about 90-100 degrees F for about 30 minues.

Bake: Towards the end of the rising time, preheat the oven to 350°F.  If you don't mind that the bread is not vegan, adding an outer coat of egg-wash will give your bread a glossy and crusty finish.  Otherwise, brush the top of the dough with water-wash and sprinkle it with pumpkin seeds. Bake the bread for 30 to 35 minutes, or until the tops are a golden color and makes a hollow sound to the touch. Remove the loaf from the oven, and turn it out of the pan onto a rack to cool.  Slice the bread in advance and freeze for up to 9 months.