Ultimate Paleo Sandwich

Soft, light, airy, almost buttery, paleo sandwich bread…that truly tastes like bread except BETTER!

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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.

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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.

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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!

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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.

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Pretty much drooling at the though of it!

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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.

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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.

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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

by Michelle Hunt

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

Instructions

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!

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22 Comments

  1. Best bread I have had! Oh and those burger buns were amazing! You’re creations are mind blowing Michelle 🙂

  2. Hi Shel, so nice to have found your lovely website. Just wanted to let you know that I made this bread last night and it was soooo good! I’m on a grain free low carb diet and have tried a lot of breads and this definitely tops the lot! I doubled the recipe to cook it in a larger loaf tin. Also, I am avoiding starches, so I substituted the tapioca flour with half ground flax seeds and half whey protein powder (I have learned that whey protein really gives structure to grain free breads and cakes). Thanks for a great recipe – I will definitely make it again and again. Look forward to trying your other grain free/low carb recipes.

  3. I tried this recipe tonite, and I like this recipe, it’s dry in the middle, not a soggy wet, it’s taste is similar to cornbread, which I like, but the only issue I have is the eggy smell and taste to it. So I’m going to make this using DEBEL egg white powder, and that will solve the problem I did the same with a paleo almond flour waffle recipe, and they turned out perfect.

    1. Hi Michelle thanks for the feedback. I’ve made this countless times and it’s never been dry in the middle so maybe you’re using too much psyllium husk or your oven just might be baking it through more quickly. Try baking it for slightly less time the next time you make it.
      Egg whites tend to dry out baked good so you may need to add a little more liquid to counteract that but sure let me know how you get on!

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