Soft, light, airy, almost buttery, paleo sandwich bread…that truly tastes like bread except BETTER!
There are no words…in all honesty this is the best bread I’ve ever baked. I’m in love…and was with the first waft from the oven. Light and airy, yet satisfying, sturdy and packed full of flavour.
Toasted under the grill (my preferred toasting method to avoid gluten/grain crumbs!) the coconut oil within oozes a little within giving it an almost buttery flavour.
It’s seriously incredible…and something I didn’t think was achievable. Granted I sliced it a little thick and made a smaller (1lb) loaf so any sandwiches made would have been chunky and mini but they would have provided one mighty bite!
I’ve gone through two loafs with a few slices of the third awaiting to be thawed and more than likely toasted up with some ripe grilled banana slices and almond butter on top.
Pretty much drooling at the though of it!
I have had no lust for bread whatsoever of late but then I saw Sonia’s paleo bread post and just had to get experimenting. More milk (almond), no coconut flour, psyllium husk to replace the flax and the end result was a lighter nicely risen loaf.
I’m yet to try baking it in a bigger loaf tin. The 1lb loaf is just perfect. It looks cute, is devoured within a couple of days ensuring theirs no waste and it cooks through in less than 30 minutes.
You have to bake yourself a loaf…ideally today. No kneading, no waiting for it rise, just a little vigorous whisking, pouring and a couple of bowls to clean later and you have yourself bread like you’ve never known bread, let alone grain free bread before!
Paleo Sandwich Bread
Prep Time: 5 minutes
Cook Time: 25 minutes
Keywords: bake bread grain free paleo almond meal coconut oil psyllium husk
Ingredients (1lb loaf)
- 1 cup (100g) almond flour
- 1/6 cup (13g) psyllium husk
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp cream of tartar
- 1/4 cup (30g) tapioca flour
- 1/2 tsp apple cider vinegar
- 1/4 cup + 1 tbsp (75ml) unsweetened almond milk
- 3 tbsp (42g) melted coconut oil
- 2 large eggs
Preheat oven to 350F (180C).
Line and lightly grease (with coconut oil) a 1lb loaf tin.
Mix together almond flour, psyllium husk, tapioca flour, baking soda and cream of tartar.
Whisk together eggs, almond milk and melted coconut oil and apple cider vinegar.
Add wet to dry and whisk until no lumps remain.
Pour bread batter in to the loaf tin, smooth over the surface with the back of a spatula and bake in the preheated oven for 25 minutes.
Allow to cool for 10 minutes before removing from the tin and cooling fully on a wire rack.
Serve as is, toasted or to keep fresh freeze individual slices; 8 nice slices from one loaf!