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
2/3 cup coconut flour
3/4 cup crispy almond flour
1/2 cup (one stick) plus 2 Tb butter
8 eggs, preferably from pastured hens
1 Tb mild-flavored honey
1.5 tsp apple cider vinegar
3/4 tsp celtic sea salt
3/4 tsp baking soda
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.
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.
Measure out the coconut flour. It will need to be sifted if you are not using an immersion blender.