I made this gluten and grain free Paleo sandwich bread recipe for my husband who was craving a sandwich. It was really light and fluffy for being gluten free bread. We don’t eat a lot of Paleo baked goods at our house but it is really fun to hold a piece of bread around some meat and veggies. This would be fun to toast for breakfast with some homemade chia jam. It is made with cashew meal which gives it a sweet taste with a light texture.
Paleo Bread Texture Similar to Typical Sandwich Bread
This bread kind of reminded me of the so called healthy whole wheat bread that I used to get in the health food store. It has the texture of sprouted Ezekiel bread which, by the way I do not think is healthy because there is still gluten no matter how long something is sprouted. Also it is impossible to sprout every kernel of wheat so the anti-nutrients will still be there. Sprouting doesn’t really impact the glycemic impact of wheat or white bread so most people just can’t withstand the blood sugar effects of eating sandwiches or toast.
Read more about my opinion of bread in my article: Are you eating a suicide sandwich?
Paleo Sandwich Bread Recipe:
6 pastured eggs (try to get soy free)
1/4 tsp stevia powder extract or 2 tbsp honey
1/4 cup coconut oil, melted
1/2 tsp coconut vinegar (or apple cider vinegar)
1 cup cashew meal (blanched almond meal will also work)
1/4 cup ground chia (flax will also work)
3 tbsp coconut flour, sifted
1 tsp baking soda
1/2 tsp sea salt
Preheat oven to 350°F.
Line an 8 x 4″ loaf pan with a strip of parchment that only lines the bottom of the pan, not the sides.
In a large bowl, beat the eggs, sweetener, coconut oil and vinegar until thoroughly mixed.
In a separate bowl, combine the cashew meal, chia meal, coconut flour, baking soda and sea salt until well mixed.
Mix the dry ingredients slowly into the wet ingredients making sure not to over stir.
Pour into the lined loaf pan and bake for 35-40 minutes.
Remove from oven and allow to cool in pan 12 minutes.
Remove from pan by pulling up on the parchment.
Set the bread on a wire rack to cool completely for 15 minutes.
Slice and enjoy.
Store it in the fridge for a week or in the freezer for a few months.
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