June 17th is National Eat Your Vegetables Day, so why not dig into a healthy sandwich and enjoy all the nutritious foods you can pack in? Start with a base of this delicious gluten-free loaf bread made with Randall Great Northern Beans and woodsy rosemary. Add butter or cheese and toast, or add your favorite savory sandwich filling!


• ½ cup + 2 Tbsp of sorghum flour

• ½ cup of white rice flour

• ¾ cup of tapioca flour

• 3 Tbsp of potato flour

• 1 Tbsp of buckwheat flour

• 1 Tbsp sugar

• 2 tsp xanthan gum

• 1½ tsp gluten-free rapid-rise yeast

• 1¼ tsp of sea salt

• ½ tsp of baking soda

• 1 Tbsp of fresh rosemary, chopped

• 1¼ cups of Randall Great Northern Beans, drained except for ¼ cup of the liquid

• 3 Tbsp of extra virgin olive oil plus some for brushing

• 1 Tbsp of apple cider vinegar

• 1½ cup of warm water at 125 degrees F to 130 degrees F


    Using a large bowl, whisk together dry ingredients (sorghum flour to rosemary)

    Add drained Randall Great Northern Beans, 1/4 cup of the bean liquid, olive oil, and apple cider vinegar to a food processor. Process until smooth.

    Add bean mixture and warm water to dry ingredients. Using a spatula mix until combined and smooth.

    Transfer dough into a standard 9” x 5” x 3” well-oiled loaf pan and shape it into a loaf with a round top. Brush with olive oil. Cover the pan loosely with a damp cloth and place in a draft-free, warm place. Proof the dough for 1 hour. The dough should rise by about half of its size.

    While the dough is proofing, preheat the oven to 400 degrees F and place a baking pan filled with 1 inch of water on the bottom rack.

    When the oven is hot, open it so you can place the loaf pan in place. Be careful when you open the oven, as hot steam will come out. Leave the tray with the water on the bottom rack. Place the loaf pan on the middle rack and bake for 15 minutes. 

    After 15 minutes, reduce the oven heat to 375 degrees F and carefully remove the pan with water. Bake the loaf for an additional 40 to 45 minutes until the crust is a rich brown color.

    The bread should be cooled in the pan for 5 minutes, then removed from the pan and placed on a cooling rack to fully cool before slicing.

    Recipe inspired by and picture courtesy of Only Gluten Free Recipes.

    One 48 oz jar of Randall Great Northern Beans can often make more than one recipe. Here are two additional recipes you could make with this same 48 oz jar of Randall Great Northern Beans:

    White Chicken Chili with White Beans

    • White Bean Sugar Cream Pie