Simply Stephanie

This is a reliable, classic sandwich loaf recipe by the brilliant Aran Goyoaga, from her book Cannelle et Vanille Bakes Simple. My favorite way to eat it is with a dollop of vegan butter. It also pairs well with almond butter and jam, hummus, or can be used to make hearty sandwiches. 

I love making this bread because it’s quick and easy to put the dough together, and it yields a substantial loaf. Because it’s gluten free and vegan (no eggs!), I didn’t need to make any modifications to it. 

Products: I get my various flours from Whole Foods.

Tips: I do not have a stand mixer; kneading the dough by hand works very well. 

I like using Saf’s Instant Yeast because I don’t have to activate the yeast with water. Cold water or room temperature water works just fine. It’s a one-to-one ratio with active dry yeast. 

As a cinnamon raisin girlie, I have made a cinnamon raisin version of this bread – the cinnamon and raisins would be added after creating the dough.

Pics of my process are included below! Here’s the link to Aran’s book if you’re interested in checking it out – it is my favorite gluten-free cookbook.