Grain-free, Paleo, Dairy-Free 🍞🍞🍞
I know what you’re thinking… there’s cheese on that sandwich! That’s not Paleo!! And indeed you are right. But a girl can get carried away with sandwich fixings– you start to stack the layers and you just can’t stop!😋 But never fear, because the bread itself is Paleo through and through.
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.
-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!😊
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!?!
Unfortunately I don’t have the pan you mention but I did use a large loaf pan. I found the loaf to be very dense….not sure what went wrong….any suggestion for next time?
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! 🙂
Catherine, I have a question in cooking time. My first attempt at this bread recipe came out Raw in the middle. I followed the recipe to a T and then cooked it for the longest time according to recipe… I’m taking a second attempt at this right now. I’m having to cook it longer to see if it turns out. Am I doing something wrong or could the cooking time be written wrong?
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.