The nut free grain free bread that you simply NEED in your life! Beautifully light and doughy, once toasted it provides you with a beautiful crusty crunch crust…perfect for lathering with ghee, coconut or nut butter of choice.
Nine times out of ten anyone who’s opposed to even considering the paleo approach to eating cite bread as their biggest hurdle…no sandwiches? no toast? Sure what would you eat for breakfast, snacks and lunch without bread?! Frankly it’s not something I’d consider an issue for me. I’m quite partial to the occasional warm slice of crusty toast with a thick layer of luscious nut butter. Comforting right through to the bone with a side of steaming hot tea or coffee.
Veggies, meat, eggs…for the most part are what my body craves and breakfast, lunch or dinner, it’s what I give it. It’s first thing in the morning, not quite hungry enough nor enough time to digest breakfast before heading to the gym. We’re talking 5 or 6 am, I’m looking for a snack, something easy to digest. It’s the one time of the day a roast chicken leg doesn’t appeal.
A slice of toast smothered with almond butter, just a smidgen of 100% fruit jam for that early morning pre workout sugar hit. It’s just the ticket! In the past I would have opted for a homemade protein bar, or perhaps just half of one of these mighty cookie dough ones.
Somehow it just feels like I’m getting something more substantial with toast, and with the slightly chillier mornings it’s a fantastic excuse to stick the grill one…instant body warmer!
It’s relatively quick and hassle free to make with no funny ingredients. The only thing you really have to go to the health shop floor is the tapioca flour and psyllium husk flakes but once you buy a bag/tub it will last for what feels like a lifetime I’m sure..more so with the psyllium!
I opted to bake the mix as two 1lb loafs. They both rose beautifully and cooked through perfectly. I’m yet to try and bake the entire mix in a 2lb loaf tin but I’d imagine it could need anywhere from 15 –20 minutes longer in the oven and I can’t vouch for it not getting burned! Stick with the 1lb loaf tins, they’re a fantastic investment and it means you can whip up mini loafs of my favourite banana bread without having to wait for a MASSIVE volume of blackened bananas to be at the ready!
The only slightly arduous and time consuming part is whisking up those egg whites…an electric whisk is essential…unless you fancy a super arm workout?!
The mixture will be thick and sticky prior to folding in the white. Take your time, fold them in 1/3 at a time and once all incorporated you’ll have a much more supple mix, not quite a dough but thicker than your typical runny banana bread mixture.
Cool, slice, nibble and have a couple of slices under the grill toasting while you make yourself a cuppa…you’re going to love me…I mean the bread, you’ll love the bread!
This bread is a little lighter than my previous almond flour based sandwich bread but both have their own place in my heart.
What’s your favourite toast topping? I went with almond butter and banana, smashed soft boiled eggs and pesto, sweet and savoury balance!
Nut Free Coconut Flour Paleo Sandwich Bread
Prep Time: 10 minutes
Cook Time: 45 minutes
Keywords: bake bread appetizer snack sandwich breakfast gluten-free grain free low-carb nut-free paleo soy-free sugar-free coconut flour tapioca flour
Ingredients (2 * 1lb loaves!)
- 3/4 cup (90g) coconut flour
- 1 cup (120g) tapioca flour
- 3/4 cup (75g) ground flax seed
- 2 heaped tsp psyllium husk flakes
- 1.5 tsp baking powder
- 9 large organic eggs + 2 egg whites
- 3/4 cup (180ml) non dairy milk of choice
- 1/2 tsp Himilayan salt
- 2 tsp sesame seeds for sprinkling over the top
Preheat oven to 160C (320F).
Line and lightly grease two 1lb loaf tins with baking paper and coconut oil.
Whisk egg whites until you have soft peaks; I used an electric whisk!
Sift together baking powder, coconut flour and tapioca flour. Add ground flax seed, and psyllium husk flakes to the dry ingredients along with the salt.
Mix together egg yolks and non dairy milk. Add wet to dry.
Once combined you will have kind of a stiff mixture. Fold in the egg whites one third at a time.
Divide the mixture between the two prepared tins. Sprinkle the top of each loaf with sesame seeds and run a knife down the centre to help achieve a more even rise.
Bake in the preheated oven for 45 minutes. Allow to cool for 15 minutes in the tin, remove and cool on a wire rack.
Slice once cool; store in a seal tight container at room temperature for up to four days or in the freezer for up to one month.