Paleo Sandwich Bread (Grain-Free)
User Reviews
4.4
Paleo Sandwich Bread (Grain-Free)
Description
"Paleo Sandwich Bread (Grain-Free)" uses active dry yeast activated with warm water and coconut sugar, combined with beaten egg, grapeseed or olive oil, and apple cider vinegar. Almond flour, tapioca flour, and sea salt are stirred in to form a thick, sticky dough. The mixture rests in a warm spot for about 60 to 90 minutes until doubled in size and filled with air bubbles, indicating fermentation.
After rising, the dough is poured into an oiled loaf pan and baked at 350°F. The bread achieves a soft crumb and bread-like texture without wheat or gluten. The tapioca flour helps create elasticity and lightness, while the almond flour adds a nutty flavor and density. The recipe notes that the dough will feel quite wet and sticky, which is normal for this combination of ingredients.
This bread offers a paleo-friendly alternative at moderate elevation but may require adjustments for different altitudes. It serves well as sandwich bread or for toasting. The use of yeast provides a rise and partly aerated structure uncommon in gluten-free loaves.
Practical notes warn not to add water to the dough if it seems overly dry, and to avoid putting the dough in the loaf pan while the oven is preheating to prevent sinking.
Ingredients
- 2 1/2 tsp active dry yeast Red Star brand
- 3 tablespoons coconut sugar
- ¾ cup water between 95 and 115 degrees F, warm
- 1 egg lightly beaten, large
- 1/4 cup grapeseed oil or olive oil
- 1 ½ tablespoons cider vinegar
- 2 ¼ cups almond flour finely ground
- 2 ¼ cups tapioca flour
- 1 teaspoon salt sea salt
Instructions
- Add the yeast, coconut sugar, and warm water to a large mixing bowl and stir well. Allow mixture to sit 5 minutes to activate the yeast. Whisk the egg, olive oil, and cider vinegar into the yeast mixture.
- In a separate bowl, stir together the almond flour, tapioca flour and sea salt. Pour this dry mixture into the mixing bowl with the wet mixture and stir vigorously for 30 seconds.
- Cover bowl with a towel and put in a warm place (next to a window in the sunshine works great). Allow dough to sit 60 to 90 minutes (mine took 60), until it has doubled in size and is full of air bubbles. NOTE: the dough will be very sticky and wet - this is normal.
- Preheat the oven to 350 degrees F and lightly oil (or spray) a 9” x 5” loaf pan.
- Once the oven has finished preheating, pour the dough mixture into the loaf pan. Note: leaving the dough in the loaf pan while the oven is preheating may cause bread to sink in the middle slightly, so wait until the oven is all the way hot before transferring the dough to the oiled loaf pan.
- Bake in the oven for 45 to 55 minutes, or until bread is firm, golden-brown, and cooked through. Insert a digital thermometer into the center of the bread to check for doneness. If it reads 190 degrees F or higher, the bread is finished.
- Allow bread to cool in the loaf pan for at least 30 minutes before running a knife along the edges, turning it out onto a cutting board, and slicing it with a serrated knife.
- Use for toast and/or your favorite sandwiches!
Notes
- If the dough seems overly dry, add a tablespoon or two of water to achieve the consistency pictured—sticky and thick is expected.
- Adjust liquid amounts and baking times if baking at sea level or elevations different from 6,000 feet.
- Wait to pour the dough into the loaf pan until after the oven has fully preheated to prevent the bread sinking in the middle.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf of bread
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1of 15 | |
| Calories | 194kcal | 10% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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