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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

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