Free Shipping On All U.S. Orders Over $75
0 Cart
Added to Cart
    You have items in your cart
    You have 1 item in your cart

    Blog — Guilt-Free

    Blog Menu

    Guiltless Gluten & Grain-Free Sandwich Bread Recipe

    This photo was posted to Facebook by a dear customer, Cari, who baked her own Guiltless Sandwich Bread! Turned out perfectly! 


    Guiltless Gluten/Grain and Yeast-Free Sandwich Bread Recipe 

    At the end of 2016, we sat down and evaluated our business. Like any business, you look at end of year sales, top producing products, and areas where you can improve!

    As you can imagine or may have experienced yourself, when you have a variety of products like we do, you have to sit down with the data, look at the numbers and see what your customers really want and what they are buying the most of.

    It was after sitting down with these numbers, that we saw that one area that wasn't doing so well for us was our Sandwich Bread. It was a tough decision for us, because we loved it! :) We lived off this stuff! And so did many of you! So it was a really hard decision.

    Unfortunately, it was a little tough to produce on a large scale, too, and we came across several production issues when trying to make hundreds of loaves at a time.

    Maybe one day, we will do it again, but for now, as we grow, we have to focus on the products that we can make effectively and efficiently, and the ones that our customers are beating down our doors for! 

    SO, since we are no longer making the sandwich bread, we wanted to give you the recipe, so you can make it at home! And hey, there is something so rewarding about baking your own fresh, healthy, nutrient-dense, grain/gluten and yeast-free bread! 



    2 Tablespoons organic Coconut Oil
    1 1/2 Cup Organic Egg Whites
    4 C Organic Guiltless Superfoods 7 Seed Flour
    2 teaspoons Rumsford Baking Powder (this is the brand we use for baking at home. Works great with Guiltless 7 Seed Flour)
    1/4 tea sea salt



     1. Add room temperature coconut oil into mixer.
    2 .  Add room temperature egg whites and mix thoroughly for another minute.
    3.  Add Rumsford (aluminum free) baking powder to the egg whites and mix for 10 seconds.
    4.  Add Organic Guiltless Superfoods 7 Seed Flour and sea salt to the wet ingredients and mix completely for 30 seconds.
    5.  Make sure there are no clumps with your hands.
    6.  Lightly coat bread pans with non stick spray and add the entire batch of dough into medium size bread pan. 
    7.  Score each loaf 1” deep (dip a sharp knife from one end to the other to allow the gas a chance to escape and make the bread rise) directly in the middle of the loaf from one end of the pan to the other. Place bread immediately into oven (no proofing necessary).
    8.  Bake at 350 degrees for 55-60 minutes. Take temperature from each level of bread and DO NOT PULL BREAD UNTIL IT reaches 185 degrees.
    10.) Pull bread from oven and set timer for bread to cool for 15 minutes in the baking pans. Pull bread from baking pans and allow bread to cool on wire rack for an additional 2-3 hours in bread pans.
    11. Slice bread into (13) or so 1/4” slices and enjoy.
    12. Bread will look like this when cooled and sliced



    Lindsey & Daniel 

    Fudgy Cream Cheese Brownies

    Delicious Fudgy Gluten-Free Cream Cheese Brownies 

    Last week, National Cream Cheese Brownie Day was an official day on the National Food Calendar! We couldn't help from celebrating by baking up a batch of our classic Guiltless Fudgy Brownies and adding a layer of whipped cream cheese on top! We loved the way they turned out and so did all of our gracious tasters. :) This would be a wonderful Valentines treat if you're still looking for your perfect dessert! 


    You know these usual suspects... we keep our ingredients clean and simple. 

    After whipping the cream cheese, maple syrup and vanilla together, we dolloped it around the center of the pan, on top of the unbaked brownie batter. Then took a knife and gently spread it (gently is the key word here) to make an inside square. We liked that the outside of the brownie pan had a plain brownie edge. You could also swirl the cream cheese into the batter, but we wanted a thick layer of cream cheese on top for the full pow flavor!

    All spread out. Not perfect, but ohhh it tastes so perfect! 

    Out of the oven and cooled. These are all they're stacked up to be. :) Gooey, rich and fugy on the bottom and creamy and tangy on the top. We baked this batch for about 30 minutes, but the cream cheese got a little too brown, so we lowered the next batch to 25 minutes and it was perfect! 

    Pair with some fresh strawberries or raspberries and some iced coffee to really kick things up a notch! 


    Yields 16 brownies 


    1/2 cup Coconut Oil (measured in solid state)

    8 oz Dark Chocolate (your preferred %) chopped or chips

    3/4 cup Coconut Palm Sugar

    3 Large Eggs

    1 tbsp Vanilla Extract

    1 cup Guiltless 7 Seed Flour

    1/4 tsp Sea Salt



    Cream Cheese:

    8 oz Full Fat Cream Cheese, room temperature 

    1/4 Real Maple Syrup

    1 tsp Vanilla Extract



    1. Preheat oven to 350 degrees F. Spray an 8x8 inch (or 9x9 inch) square pan with non-stick cooking spray. 

    2. In a small sauce pan on low heat, place coconut oil and 8 oz of dark chocolate. Melt together, stirring frequently. 

    3. Once chocolate is melted, pour into a large bowl to cool slightly. Whisk in coconut sugar. 

    4. Add eggs, one at a time, whisking well after each one. Whisk in vanilla. 

    5. Add Guiltless Organic 7 Seed Flour and Sea Salt, and whisk until well combined. 

    6. Transfer brownie batter to prepared baking dish, and spread evenly. 

    7. Whip cream cheese, maple syrup and vanilla extract with a mixer until creamy and smooth. Dollop the whipped cream cheese on top of the brownie batter. Then using a butter knife or spatula, spread out the cream cheese. 

    8. Bake for 25 minutes, until a toothpick inserted in the center comes out clean and cream cheese is a light golden color. 

    9. Cool completely (at least 10 minutes) on a wire rack before cutting into squares. 

    10. ENJOY! 


    *Store in fridge