Best Ever Paleo Sandwich Bread
Gluten-free ♥ Dairy free ♥ Sugar free ♥ Keto
Guaranteed this will be the best gluten-free bread you have ever had. I have tried all the brands from the market, as well as a ton of various recipes. Not only have they not been very tasty, but many have crumbled while eating and the ingredients in them just weren't that healthy. Not only is this sandwich bread the healthiest recipe you will find, but it tastes amazing! You won't even know it's gluten-free. After I finalized this recipe, all I could say was, "Wow!" (multiple times... haha) It's fast and easy to make and has only 8 ingredients. It is great for avocado toast, sandwiches, almond butter and jelly sandwiches to send with the kids to school, and it works great with egg breakfast sandwiches or anything else you can think up. This recipe is dedicated to my husband Bill who has been bugging me for the last few years to create a gluten-free bread recipe he can't live without. He loves toast in the morning but hates eating unhealthier store bought brands. So honey - this ones for you! Enjoy everyone! ♥
April 24, 2019
Created By: ♥Tina Buenzli at Triumph Over Health
2 1/2 cups Bob's Red Mill Paleo Baking Flour
4 tablespoons golden flax seed, ground fresh (3 TBSP whole)
3/4 teaspoon Himalayan pink sea salt
3/4 teaspoon baking soda
4 large organic, pasture-raised eggs slightly beaten
1/2 cup organic, unsweetened, plain almond milk
1 1/2 teaspoons apple cider vinegar
Note: Always presume all ingredients listed are organic and/or as natural as can be (GMO and pesticide free).
Note: It's easy to get confused when reading food labels today. To save you research time and frustration, I have linked as often as possible to my favorite brands. These same products and 1000's more can be found HERE. My favorite non-toxic kitchen equipment is also linked below, as well as many more HERE.
Preheat oven or toaster oven to 350 degrees.
Melt oil/butter/ghee in oven while oven is heating up.
Grease loaf pan, then set aside.
In a large bowl, whisk together flour, flax, salt and baking soda.
In a separate bowl, whisk together cooled butter/oil, eggs, milk and vinegar.
Pour the wet ingredients into the dry ingredients and stir until blended, making sure there is no remaining flour. Do not over mix.
Pour the batter into the prepared loaf pan and bake until a toothpick in the center comes out clean, about 40-45 minutes. This time equates to using a ceramic or glass loaf pan the size I said above. If you choose to use another type of pan, you will need to alter the cook time.
Cool on a wire rack for about 30 minutes prior to slicing bread. Store leftover bread in the fridge for up to 5 days.
Suggestions for storing:
Wrap bread in parchment paper, then store in a tightly sealed glass container or stainless steel bread box. If you are traveling with the bread, after wrapping in parchment, place in a resealable ziplock bag.
If you have a dairy allergy, make sure to use coconut oil instead of butter. If you are on an AIP diet, use coconut oil or ghee. If you have a nut or egg allergy, then this recipe is not for you. Sorry!
If you choose to store the bread in a ziplock bag, please wrap the bread in parchment paper first. I try to never use plastic on my food if I can avoid it. It's just one more toxin needed to be detoxed out from the cells. And yes, plastic of any kind, as well as aluminum foil, leaches into your food and is highly damaging to the brain and body. Avoid them both as much as possible. Your body will thank you!
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