Paleo Sandwich Bread (Gluten-free, Dairy-free, Grain-free)
If you've been searching for a good Paleo, gluten-free sandwich bread you're in the right place. This soft and fluffy loaf is incredible and works well for all of your bread needs! Use it for sandwiches, toast a slice and top with almond butter and banana, dip in your favorite soup, or use it for your avocado toast!
Ingredients
- 2 cups blanched almond flour
- 2 tbsp coconut flour *can sub 1/4 cup tapioca flour
- 1/4 cup ground flax seed
- 1/3 cup milk, of choice *I used almond milk
- 3 eggs room temp
- 1/3 cup coconut oil or avocado oil melted & cooled a bit
- 1 tsp baking soda
- 1 tbsp honey or maple syrup
- 1 tbsp apple cider vinegar
- 1 1/4 tsp sea salt
Topping
- 1/2 cup mixed seeds (sunflower, pumpkin, sesame) optional
Instructions
- Preheat oven to 350F. Line the loaf pan with parchment paper.
- In a large bowl, combine all of the wet ingredients, mixing them together well. It's important that the eggs are room-temp so they don't seize the melted coconut oil.
- Add in the remaining dry ingredients. Using a spatula, mix until there are no lumps. Let the batter sit for 5-10 minutes to allow the coconut flour to absorb some of the liquid. Pour the bread batter into the loaf pan. You can sprinkle the seeds over top, if using.
- Place the loaf in the preheated oven and bake for 45-50 minutes. The top of the loaf should be golden and firm to touch and a toothpick inserted should come out clean. If using tapioca flour, you may need a few extra minutes. Remove from the oven.
- Let cool COMPLETELY before cutting into slices. This will help prevent crumbling
Notes
*I linked my favorite almond flour in the blog post!
Store leftovers covered tightly in the refrigerator for up to 4 days. You can also freeze this bread to keep it longer - I like to cut the bread into slices prior to freezing them. When ready to eat, defrost slices as needed and toast!