East gluten free sandwich bread paleo is easy to make, fluffy, light and perfect for any type of sandwich. You can toast it and make sandwiches for breakfast, cover it with the kind of butter you like the most, jam, banana with honey, in short, whatever you fancy.
It should be noted that, compared to a traditional sandwich bread Made with white flour and yeast, this gluten-free sandwich bread is even denser, less fluffy, and has less elasticity. This is simply the reality of paleo baking because the ingredients we use come entirely from real food.
However, this paleo sandwich bread it’s also delicious in both flavor and texture, roasts well, stores well, and freezes well too.
Also, this bread is completely free of gluten, grains, dairy, sugar, soy and it is very easy to make, with a preparation time of only 10 minutes, and it will be very good for you who avoid all these ingredients for health. It is friendly for people with autoimmunity who cannot consume gluten or dairy.
It’s a nice all-around bread that you can spread anything on, toast and dip into your eggs, or even make French toast.
And of course avocado toast with fried eggs 🙂
Gluten-free and dairy-free sandwich bread
If you’ve been looking for a good, simple paleo bread, you’ll love this recipe!
Ingredients
- 2 cups of blanched almond flour
- 2 tablespoons coconut flour
- 1/4 cup flaxseed meal or golden flaxseed meal
- 1/2 cup tapioca flour or arrowroot flour
- 1/2 teaspoon bicarbonate of soda
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon fine-grained sea salt
- 3 large beaten eggs
- 2 large beaten egg whites
- 1/4 cup water or unsweetened almond milk
- 1/4 cup avocado oil or olive oil
- 1/2 tablespoon raw apple cider vinegar
Instructions for making the gluten-free sandwich bread
1. Preheat your oven to 200°C and line a 20 x 10 cm (8″ x 4″) loaf pan with parchment paper.
2. In a large bowl, combine all the dry ingredients, set aside. In a separate large bowl, mix the eggs and egg whites, water, oil, and vinegar. Or it can be in the blender.
3. Immediately mix the dry mix into the wet mix, stirring until just moistened, being careful not to over mix.
4. Transfer all of the batter (it should be quite thick, like sticky dough) into the prepared loaf pan, spreading out evenly, tapping pan on counter several times to distribute evenly.
5. Bake in the preheated oven for 50-55 minutes or until the bread is fully raised and the top is golden brown.
6. Cool in the pan on a wire rack for about 20 minutes, then lift the loaf out of the pan holding the sides of the parchment paper and continue to cool on the wire rack until cool completely.
7. Slice as desired and store leftovers tightly covered in the refrigerator for up to 4 days; You can also freeze this bread to keep it longer. Enjoy.