Lila Ruth Grain Free

Easy + Delicious Grain-Free Recipes

Paleo Sandwich Bread

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Grain-free, Paleo, Dairy-Free 🍞🍞🍞

How I have missed proper sandwiches! Sometimes nothing else will do, especially on a road trip or you when need a quick lunch to pack for work or school.

Paleo Bread 1

And I have to tell you just how beautifully this paleo bread toasts! Slightly airy, yet substantial, with loads of nooks and crannies that are just waiting for that pat of butter to melt right into them.

Paleo Bread 2

And the flavor is right, friends. No curious aftertaste. What we are working on though is creating a bit more flexibility. This beautiful bread definitely has give, but not quite as much as we’d like. But this version was so tasty that we just couldn’t wait to get it to you!!

Tips For Today:
-I highly recommend this 1 pound bread pan, you’ll get a taller loaf which is better for sandwich making.
-Let your bread cool COMPLETELY inside the pan before removing and slicing.
-If you do a quick Google search, you’ll find a few really great paleo cheese recipes.
-Toast your bread before making your sandwich, even more delicious this way.
-This bread works great for french toast and grilled cheese or make toast points and add your favorite dip or a layer of smoked salmon and capers!
-This recipe works beautifully for sandwich rolls as well! I recommend using this pan with 6 wells for the rolls. You’ll want to grease the pan liberally and fill each well about 2/3 full. Bake for 25 minutes at 350 degrees. Remove from oven and let stand for 10 minutes, then run a knife around each roll to release it and flip the pan over onto a cooling rack. Let rolls cool completely, slice and store in an airtight container. We make 2 batches and freeze one and refrigerate the other.

Enjoy The Recipe + Happy Baking!😊

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Paleo Sandwich Bread

  • Author: Lila Ruth
  • Prep Time: 15 min
  • Cook Time: 50 min
  • Total Time: about an hour
  • Yield: 12-14 slices 1x
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Ingredients

  • 3 cups almond flour (Bob’s Red Mill)
  • 1 cup tapioca starch
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon gelatin
  • 1 1/4 cups plain, unsweetened almond milk (or regular milk if preferred)
  • 1 tablespoon apple cider vinegar
  • 3 egg whites
  • 1 teaspoon cream of tartar

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, tapioca starch, baking soda and gelatin.
  3. Add milk, apple cider vinegar and blend until smooth. Batter will be thick. Set aside.
  4. In a medium sized bowl, add three egg whites. (Do not include yolks). Sprinkle cream of tartar over top. Blend with hand mixer on high until just about stiff.
  5. Fold egg whites into bread batter until smooth.
  6. Pour batter into a parchment paper lined 1 pound loaf pan. (Make of pan in “Tips” section above). Place pan into oven and bake at 350 degrees for 45-55 minutes. At about 30 minutes in, using oven mitts, you can place aluminum foil over top–I usually create a little dome. *(To use this recipe to create sandwich rolls, see tips section in post above).
  7. Bread will be golden and firm when done. Remove from oven and place pan on cooling rack. Let the bread cool COMPLETELY in the pan before removing and slicing.
  8. Slice bread and toast in toaster. Make sandwiches, french toast, grilled cheese, or toast points. Store bread in airtight container or bread bag. Refrigerate after 2 days. Enjoy!

Keywords: grainfree, glutenfree, paleo, dairyfree, bread, toast, breakfast, sandwich, lunch, snack

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