Updated: Jul 9, 2019
Since my husband still feels better when he avoids eating grains, I've developed a new grain-free sandwich bread recipe. My previous recipe was very popular, especially with the Paleo, low-carb, and GAPS Diet crowds. However, but I wanted to create a new recipe that was nut-free and even more bread-like. This new recipe is based on tapioca starch, coconut flour, and arrowroot starch. The tapioca starch gives the bread a nice texture that holds together well like gluten-bread.
This bread slices nicely and toasts well in our toaster oven. It has worked great for toast, sandwiches and grilled cheese. I like to slice the up whole loaf at once and then store it in the freezer (placing parchment paper between the slices so they won't stick together).
Grain-Free Sandwich Bread v2.0
Makes one loaf
6 Tb butter, melted, plus extra for greasing the baking dish
1&1/2 cups tapioca starch
1 cup coconut flour
1 cup arrowroot starch
1 Tb plus 1&1/2 tsp sucanat
1 Tb plus 1&1/2 tsp aluminum-free baking powder
3/4 tsp finely ground Celtic sea salt
2 cups whole milk kefir (or substitute buttermilk)
3 eggs, preferably from pastured hens
Preheat the oven to 350 F.
Generously grease your loaf pan with softened butter. I use a Pyrex 9X5 glass loaf pan.
Melt 6Tb of butter in a small saucepan over low heat. Set aside and allow to cool a bit.
Combine the dry ingredients in a large bowl. Whisk it all together until well-mixed.
In a medium bowl, combine the kefir and eggs. Mix it together well with a fork or whisk. Mix in the melted butter.
Using a hand mixer, mix the wet ingredients into the dry ingredients. Mix well to make sure there are no dry lumps. The bread mixture will be quite thick.
Put the bread mixture into the loaf pan. Use a spoon or spatula to smooth out the top of the mixture.
Bake the bread for 55-65 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).
Let cool for about 10-15 minutes, and then use a spatula or knife to go around the edges. Cool completely and then invert the pan to release the bread.
I like to slice the bread with a Rada bread knife, which works superbly for this type of bread. Leftovers can be stored in the refrigerator or freezer. I place parchment paper between the slices, and store it in the freezer in an airtight container.
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