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Paleo Sandwich Bread

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This bread is everything you want in a Paleo-friendly loaf—soft, fluffy, and versatile. It’s perfect for sandwiches, toast, or just enjoying plain with a little almond butter or ghee. Made with a mix of almond flour, coconut flour, and flaxseed meal, it’s completely grain-free, dairy-free, and deliciously wholesome. Plus, it’s easy to make and ready in about an hour. Whether you’re prepping meals for the week or just baking something fresh, this recipe delivers every time.

Ingredients

Scale

For the Dry Mix

  • 2 cups almond flour (blanched for a smooth texture)
  • 2 tablespoons coconut flour
  • 1/4 cup flaxseed meal (golden flaxseed preferred for a lighter loaf)
  • 1/2 cup tapioca or arrowroot flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder (aluminum-free works best)
  • 3/4 teaspoon fine sea salt

For the Wet Mix

  • 3 large eggs, whisked until frothy
  • 2 large egg whites, whisked
  • 1/4 cup water or unsweetened almond milk
  • 1/4 cup avocado oil (or olive oil for a slightly different flavor)
  • 1/2 tablespoon apple cider vinegar (this helps with rise and flavor)

Instructions

Step 1: Preheat and Prep

First, preheat your oven to 350°F (175°C). Grab an 8 x 4” loaf pan and line it with parchment paper, letting the edges hang slightly over the sides. This makes lifting the bread out so much easier later on—trust me, you’ll thank yourself.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine your dry ingredients: almond flour, coconut flour, flaxseed meal, tapioca (or arrowroot) flour, baking soda, baking powder, and sea salt. Stir everything together until it’s evenly mixed. If the flours look clumpy, go ahead and sift them first for a smoother batter.

Step 3: Whisk the Wet Ingredients

In a separate bowl, whisk together the eggs, egg whites, water (or almond milk), oil, and apple cider vinegar until the mixture is smooth and slightly bubbly. Using room-temperature eggs here is key for better mixing and rise.

Step 4: Bring It Together

Gradually add the dry mix to the wet mix, stirring gently until the two are just combined. The batter will be thick and sticky—it’s supposed to look like that, so no need to panic. Avoid overmixing; you don’t want to make the bread too dense. Once everything’s combined, the batter should hold its shape but still spread slightly.

Step 5: Fill the Pan

Scoop the batter into your prepared loaf pan and use a spatula to spread it out evenly. Smooth the top as best you can for a nice, even loaf. Then, give the pan a few gentle taps on the counter to get rid of any air bubbles that might be hiding in the batter.

Step 6: Bake to Perfection

Place the pan in your preheated oven and bake for 50–55 minutes. You’ll know the bread is ready when the top is golden brown and a toothpick inserted into the center comes out clean. Start checking at the 50-minute mark so you don’t overbake it—it’s better slightly moist than too dry.

Step 7: Cool It Down

When the bread is done, let it cool in the pan for about 20 minutes. Use the parchment paper to lift the loaf out and transfer it to a wire rack to cool completely before slicing. It may be hard to wait, but cutting warm bread can cause it to crumble, so patience pays off here.

Notes

Ways to Enjoy It

This bread is incredibly versatile! Here are a few ideas to try:

  • Use it for sandwiches like turkey avocado, classic BLTs, or veggie-packed creations.
  • Toast a slice and top it with almond butter, jam, or a drizzle of honey.
  • Pair it with your favorite soups or salads for a cozy, satisfying meal.

Storage Tips

To keep your bread fresh:

  • Store it in an airtight container in the fridge for up to 4 days.
  • For longer storage, freeze individual slices wrapped in parchment paper and placed in a freezer-safe bag. They’ll keep for up to 3 months.
  • Reheat directly from frozen—pop slices in the toaster or warm them in the oven at low heat for that just-baked taste.

Make It Your Own

Want to customize your loaf? Try these simple tweaks:

  • Sprinkle in some dried herbs like rosemary or thyme for a savory twist.
  • Add cinnamon and raisins to sweeten it up.
  • During the fall, substitute 1/4 cup of the water with pumpkin puree to make it seasonal (just reduce the liquid slightly).

Find it online: https://paleo.recipes/paleo-sandwich-bread/