Paleo Sandwich Bread

This is my FAVORITE bread I have made so far. It reminds me of the boxed Simple Mills Artisan Bread. It is grain-free, dairy-free, egg-free, corn free, and sugar-free.

It works well as is for a cold sandwich, toasts up beautifully (I love it topped with nut butter and homemade cherry jam), and makes a great grilled cheese.

Ingredients

2 cups blanched almond flour (delicious with homemade almond flour, too!)

1 cup Paleo, grain-free flour (Bob’s Red Mill or King Arthur)

3 Tbsp coconut flour or Otto’s cassava flour

6 Tbsp golden flax seed meal

3/4 cup tapioca flour

1.5 tsp baking soda

2 tsp cream of tartar

2.25 tsp Xanthan gum

1.25 tsp fine grain sea salt

12 Tbsp Bob’s Red Mill egg replacer

1.5 cups filtered water

9 Tbsp dairy-free milk (I used almond milk)

2.25 tsp Bragg’s Apple Cider Vinegar

6 Tbsp coconut oil, melted and cool (refined or unrefined; also works with 3 Tbsp coconut oil and 3 Tbsp MCT oil)

Instructions

Preheat your oven to 350 degrees and line a 9x5” loaf pan with parchment paper.

In a large bowl (I use my Kitchen Aid mixer), combine all dry ingredients. In a separate large bowl, whisk together water, almond milk, vinegar and coconut oil.

Slowly add the wet ingredients to the dry as the mixer is going until mixture is blended and moist. Be careful not to overmix.

Transfer all the batter (it will be very thick, like a sticky dough) into the prepared loaf pan, spreading the mixture out evenly.

Bake in the preheated oven for 1 hr 50 minutes or until loaf is completely risen and top is hard to the touch and golden brown.

Cool in the pan for 5-10 minutes. Then use the parchment paper to carefully remove from the pan. Place on a wire rack until fully cooled. I remove the parchment paper from underneath to avoid the bottom from getting soggy as it cools.

Slice as desired. I get between 22-27 slices. I found it sliced better after being refrigerated until completely cold. I could also slice thinner pieces when it was cold.

Store leftovers covered tightly in the refrigerator for up to 4 days or put in the freezer to keep it longer. I place parchment paper in between the layers of bread to make getting a slice of bread out easier (I actually reuse the paper I used to bake the bread with).

Enjoy!

Nutrition for 1 slice if you cut the loaf into 25 pieces:

Calories: 124 Protein: 2.4 g Fat: 7.6 g Total Carb: 12.1 g Net Carb: 9.8 g Fiber: 2.4 g Sugar: 0.6 g

Recipe adapted from Michele Rosen