Scared of Bread?

I KNOW I say this all the time, but I can’t say it enough.  Being healthy and good to your body does NOT mean depriving yourself of things you love.  Even BREAD.  YES!  BREAD!

There are many grain free/almond flour bread recipes out there and you bet ya, I’ve tried a ton.  I love Michele Rosen’s Paleo Running Momma’s Book, “Paleo Baking at Home”.  Here is my favorite sandwich bread recipe and a link to her book below.

Paleo Sandwich Bread {Grain Free, Dairy Free, Sugar Free}

Author: Michele Rosen

Prep Time: 10 minutes

Cook Time: 1 hour

Cooling time: 1 hr

Total Time: 2 hours 10 minutes

Course: Anytime, Breakfast, Dinner, Lunch

Cuisine: dairy-free, Gluten-free, Paleo

Servings: 14 slices

Ingredients

• 2 cups blanched almond flour
• 2 Tbsp coconut flour
• 1/4 cup golden flax seed meal
• 1/2 cup tapioca flouror arrowroot flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking powder *aluminum free, or make your own paleo baking powder
• 3/4 tsp fine grain sea salt
• 3 large eggs whisked
• 2 large egg whites whisked
• 6 Tbsp almond milkunsweetened or other non-dairy milk
• 1/2 tbsp raw apple cider vinegar
• 1/4 cup coconut oilmelted and cooled (use refined to avoid coconut flavor)

Instructions

1. Preheat your oven to 350 degrees and line an 8 x 4” loaf pan with parchment paper.
2. In a large bowl, combine all dry ingredients, set aside. In a separate large bowl, whisk together the eggs and egg whites, almond milk, vinegar and coconut oil.
3. Immediately stir the dry mixture into the wet mixture, stirring until moistened, careful not to overmix.
4. Transfer all the batter (it should be pretty thick, like a sticky dough) into the prepared loaf pan, spread out evenly, tapping pan on the countertop a few times to evenly distribute. If desired, brush a bit of almond milk over the top of the loaf.
5. Bake in the preheated oven for 60 mins or until loaf is completely risen and top is deep golden brown.
6. Cool in the pan on a wire rack for about 30 mins, then remove from pan holding the sides of the parchment paper and continue to cool on the rack until fully cooled.
7. Slice as desired and store leftovers covered tightly in the refrigerator for up to 4 days – you can also freeze this bread to keep it longer. Enjoy!

Recipe Notes

*To make paleo-friendly (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar.  For this recipe, you will need just 1 1/2 tsp total of this mixture.

Nutrition

Calories: 177kcal

Carbohydrates: 8g

Protein: 5g

Fat: 14g

Saturated Fat: 4g

Cholesterol: 39mg

Sodium: 204mg

Potassium: 99mg

Fiber: 2g

Sugar: 0g

Vitamin A: 60IU

Calcium: 78mg

Iron: 1.1mg