Low Acid Sandwich Bread

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This GERD-safe sandwich bread is light, neutral, and perfect for anyone following a low acid diet. It uses unbleached flour, avocado oil, and reduced sugar and salt to support better digestion. You’ll love its soft texture, mild taste, and easy-to-slice structure—great for toasting or sandwiches without triggering acid reflux.

Ingredients Needed:

• 2 cups warm water (85–90°F) – 440g: helps activate yeast.
• 1½ tablespoons dry active yeast (16g): makes the bread rise.
• 1–2 tablespoons maple syrup or sugar (20–40g): activates yeast with less sweetness.
• ¼ cup avocado oil (56g): neutral, reflux-friendly fat.
• 1½ teaspoons fine sea salt (7g): gentler than kosher salt.
• 6 cups unbleached all-purpose flour (875g): soft, non-acidic base.

How To Make Low Acid Sandwich Bread:

Activate Yeast:
In a stand mixer bowl, whisk warm water, yeast, and maple syrup (or sugar). Let rest 3–5 minutes until foamy.

Add Oil and Salt:
Add avocado oil and sea salt. Whisk again to combine.

Add Flour:
Slowly mix in flour, 1 cup at a time, using the dough hook on low speed. Knead 3–4 minutes until dough forms.

Knead Dough:
Transfer to a clean surface. Knead by hand 1–2 more minutes until smooth.

First Rise:
Place dough in a lightly oiled bowl. Cover with a towel or plastic wrap. Let rise at room temperature 1 hour, or until doubled in size.

Shape Loaves:
Lightly oil or flour work surface. Divide dough in half. Press each half into a rectangle (9 inches wide). Roll into logs and place seam side down in two greased 9×5-inch pans.

Second Rise:
Cover with a towel. Let rise 45–60 minutes until dough domes ½ inch above pan edges.

Bake Bread:
Preheat oven to 375°F. Bake 25–30 minutes. Rotate pans halfway through. Tops should be golden brown.

Cool and Slice:
Cool loaves in pans 5 minutes. Turn out onto wire rack. Cool fully before slicing.

Recipe Tips:

• Use unbleached flour for a lower acid response.
• Reduce sugar for better reflux control.
• Avocado oil supports neutral pH digestion.
• Let bread cool before slicing to keep crumb soft.

How to Store & Reheat:

• Room Temperature: Store in airtight container 3–4 days.
• Fridge: Up to 1 week.
• Freezer: Slice and freeze up to 2 months. Toast directly from frozen.

Nutrition Facts (Approx. per slice, 24 slices):

• Calories: 160
• Sodium: 140 mg
• Protein: 4g
• Fat: 4g
• Carbs: 26g
• Fibre: 1g
• Sugar: 1g

FAQs:

Is sandwich bread low acid?
Yes, especially when made with unbleached flour, low sugar, and neutral oils like in this recipe.

Can I use whole wheat flour?
It’s best to avoid it on a low acid diet. It’s more acidic and harder to digest.

Can I skip the sugar?
You can reduce it to 1 tablespoon or use maple syrup to help activate the yeast more gently.

What makes this GERD-safe?
This bread avoids acidic ingredients, uses a neutral oil, and limits sugar and salt—all supporting digestion.

Can I use this for toast?
Yes! It toasts beautifully and stays soft, making it a great base for low acid toppings.

Try More Recipes:

• Low Acid Tortillas
• Low Acid Flatbread
• Low Acid English Muffins