If you’re looking for a paleo sandwich bread that will be a great substitute for white bread then look no further than this easy grain free dairy free bread recipe.Jump to Recipe
One of my greatest struggles since starting the paleo diet has been consistency. Well, it’s been one of my greatest struggles, period. I know many of us have dealt with this before; we start something and get really excited about it, only to realise that life can change in a blip and our focus dramatically shifts away from our passion. (I’m gonna get to the paleo sandwich bread recipe, in a hot sec…)
But why do we lack consistency? One of the reasons (which was definitely why in my case), is not finding a cause to give up our lives for. That sounds dire but hear me out. Think of a parent and their child. Any loving parent would want to do anything for their child because their child means much more than their own life. Why do you think the greats are great? They found something worth fighting for and they were ready to do anything to make sure they succeeded. I’ve come to realise that a steady conviction is what keeps you running your race, that even if you fall or get hurt along the way, you get back up as quickly as you can. You keep going until you reach the finish line.
Anyway, I’m really here to teach you how to make paleo bread because you’re gonna need one good paleo loaf recipe to help your lifestyle. Sandwiches are so versatile that it makes up the bulk of lunch products in UK supermarkets! Being on the Paleo diet, I needed to find a gluten free bread that tastes like real bread. I’ll be honest, I didn’t even care if it wasn’t totally Paleo because I was really beginning to lose heart. After some research and testing, I am proud to say I’ve made a homemade paleo bread that will completely fit your bread needs.
How To Make Paleo Bread
This bread is really simple to make. I use active dry yeast to help the bread rise. Just in case you are wondering, yeast is Paleo – it is used to ferment things like kombucha and kefir which are also both Paleo friendly. Please note, this yeast is different to the regular yeast which you have to wait like five hours for the magic to happen. No, the instant quick yeast just needs to be mixed in with your flours first and gets to work whilst baking. When baking, I always tend to separate the dry ingredients from the wet ingredients. It helps the consistency turn out better in my opinion. Always line your loaf pan with baking paper, your loaf will come out easily with no tears! This paleo grain free bread is perfect for making your sandwiches, toasting and even paleo french toast!
If you’re struggling with consistency, don’t beat yourself up about it! What you need to do is ask yourself, what’s my true conviction? What will I give up my life for? If it doesn’t connect back to what you’re inconsistent in then you shouldn’t be doing those things in the first place! It’s also possible that you just haven’t realised that the things you’re inconsistent in are worth fighting for. Hmm…
Well, here’s hoping my paleo sandwich bread assists your consistency with the Paleo diet!
- 1 cup golden flaxseed meal
- 1/2 cup almond flour sieved
- 1/2 cup arrowroot flour
- 2 tsp active dry yeast
- 1 tsp baking powder
- 1 tsp salt
- 4 whole eggs
- 4 egg whites
- 4 tbsp coconut oil
- 2 tsp apple cider vinegar
- 2 tsp honey
- 1 tsp vanilla extract
- Preheat your oven to 175C/350Line your loaf tin with baking paper.
- In a large bowl, mix your dry ingredients first. Sieve your almond flour in to avoid any large clumps.
- Next, in another large bowl, mix your wet ingredients together.
- Add your dry ingredients to your wet, mixing well till incorporated.
- Pour your mixture into your loaf tin as evenly as possible.
- Bake for 30 minutes until your bread is risen and golden brown in colour. Use a toothpick in the centre of the loaf to check if it’s done. If it comes out clean, you’re good.
- Once done, take your loaf out of the pan with the baking paper and rest on a cooling rack.
I used a 2lb loaf tin to make this recipe. Dimensions are 24.5cm x 14.8cm x 6.5cm. You can store this for up to 4 days in the fridge but 2-3 months in the freezer. Simply heat up in the oven to defrost.
Other baked goods