top of page
  • Writer's pictureSarah

Grain-Free Sandwich Bread


After many tries, I have finally perfected my recipe for grain-free sandwich bread.  This bread stays together well, and works great for packing lunches to go. Since it is made with almond flour and coconut flour, this bread is quite filling.  This bread is GAPS-legal and paleo!


My family has been very happy to get to eat sandwiches once again with this bread. It works great for both savory sandwiches (like meat and cheese) and sweet sandwiches (like nut butter and jelly). It is also good with hamburgers (although I've gotten so used to eating them bunless that I prefer only one piece of bread with my burgers now).   This bread can be made into toast by using a toaster oven on 250 degrees for about 15-20 minutes (make sure the bread is not directly over the heating element, or it will burn). 


Grain-Free Sandwich Bread

Makes 1 loaf

  1. Melt butter in a small saucepan over low heat.  Turn off heat and allow to cool a bit.  Then stir in the honey and vinegar.

  2. Break the eggs into a medium bowl.  Add the salt, baking soda, almond flour, and butter mixture.  Mix together with an immersion blender or hand mixer. 

  3. Measure out the coconut flour.  It will need to be sifted if you are not using an immersion blender.

  4. Using an immersion blender or handheld mixer, mix the coconut flour into the other ingredients very well.  There is no worry of over-mixing this recipe since there is no gluten in it.

  5. Pour the batter into a well-buttered loaf pan.  I used a 9X5 glass pan.

  6. Bake at 300 degrees for about 50-60 minutes.  It will be done when it is set in the middle (you can lightly touch it, or check to see if a toothpick comes out clean).

  7. Let cool for about 15-20 minutes, and then use a spatula or knife to go around the edges.  Invert the pan and move the bread to a cooling rack.  Cool completely.

  8. Wrap tightly with plastic wrap. Store in the fridge or freezer. I like to slice it fairly thinly with a Rada bread knife, place parchment paper between the slices, and store it in the freezer.


This post is part of Weekend Potluck!

Links to Amazon are affiliate links. If you use these links, your price remains the same, but I earn a small commission. Thanks for supporting this site!

4,042 views15 comments

Recent Posts

See All

15 komentarų


Sarah
Sarah
2019-04-25

Thanks so much for reporting back, Julie! Glad to hear you were able to solve the problem by omitting the ACV.

Patinka

Julie Merrill
Julie Merrill
2019-04-25

We finally made the bread again without the Apple Cider Vinegar. I am not sure why it made the bread greenish blue last time, but omitting it did the trick! The bread is perfect and tastes delicious! Thank you!


Patinka

Sarah
Sarah
2019-04-22

Thanks for sharing your experience, Julie, and please do report back if you ever determine the cause of the issue. I was never able to replicate the issue myself when others reported it, so I'm grateful for any information you can share.

Patinka

Julie Merrill
Julie Merrill
2019-04-22

My daughter made this recipe this week. The bread looked great on top, but when we cut into it, we discovered the bottom half was a blue green color and a different texture. I thought it was very odd. We used a glass dish. I looked back at your old blog and discovered someone else had the same issue. Sadly she didn't report back whether skipping the ACV resolved the issue. Glad to see we aren't the only ones. I think we will leave it out and hopefully I will remember to report back and let you know whether that made a difference. Otherwise, the bread tastes really good! I just wish I knew why this seems to happen to…

Patinka

Sarah
Sarah
2018-01-11

There are over 100 more comments on this recipe here:

http://nourishedandnurtured.blogspot.com/2012/05/grain-free-sandwich-bread-gaps-primal.html

Patinka
bottom of page