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.
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.
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
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: about an hour
- Yield: 12-14 slices 1x
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Keywords: grainfree, glutenfree, paleo, dairyfree, bread, toast, breakfast, sandwich, lunch, snack
What a wonderful looking sandwich loaf! Seriously, absolute perfection! I bet it is fabulous toasted too 🙂 Great recipe, great ingredients, great lunch ahead. Oh, and I love the loaf pan you mentioned. I have the same one and it bakes things perfectly!
Oh thank you so much Noelle!! You are so very kind! 😀 And isn’t that pan just the best!?!
Thank you for your comment, I’m so sorry you didn’t get a fluffy loaf! I have a few recommendations that might help. Make sure the oven is fully preheated before baking and that the egg whites are gently folded into the bread batter and not over mixed. Adding an additional 1/4 tsp of baking soda and an additional tsp of apple cider vinegar to the batter can help as well. And finally, making sandwich rolls with the recipe also works beautifully, I just added the instructions in the tips section in the post above with the link to that pan. Hope this helps! 🙂
Thanks for your comment, I’m so sorry it didn’t cook all the way through for you!! 🙁 We always get the same results here but I have experienced different baking times using different ovens with certain recipes. I would extend the time to 50-55 minutes. I will add that as an option in the recipe now, let me know if you have any further issues, we will test this in a different kitchen this week to ensure a more universally friendly baking time.
Will this work in a bread maker?
Hello! Thanks for your comment, I’m afraid this is a quick bread recipe and would not work in a bread maker.
Is there a substitute for the egg whites by chance?
Hi! I wish I had another option for you but I’m afraid there are no substitutions at present for the egg whites in this recipe.
Try this today and think it tastes really good. Probably the best gluten-free bread I have had. I do think it tasted a little bit better with a touch of salt. I do have a question though. Mine did not rise the way yours has, why would that be? Did I press it into the pan too much maybe? Also mine was very thick, is it supposed to be thick? It was more of a Play-Doh consistency. If you’ve mentioned this in the article, I apologize.
Hello, thank you so much for your comment, we’re delighted you’re enjoying the bread! And I appreciate you sharing your experience, it always helps us to create a version that can be the most universally pleasing– I find that variations in ovens, altitudes, etc, can change the results slightly. I’ve gone in and changed the baking soda measurement to 1 full teaspoon instead of 3/4, this will add to the sodium content and rising effect. As for the consistency, this should definitely feel like a batter, not a dough. Sometimes the batter can thicken quickly due the tapioca, so we’ve also gone in and changed the instructions so that the liquid ingredients are added at the last minute and poured immediately into the pan. This should eliminate any issue going forward in thickness and height of the bread. I hope this helps, and that you love the next loaf even more!
Thank you so much for your help. I can’t wait to try it with your suggestions.
Oh you’re so welcome, we hope you love it! 😀