Recipe for Paleo Sandwich Bread

By Adriana Harlan

If your idea of dessert is more along the lines of a regular piece of toast with some nut butter or jam, try this Paleo-friendly recipe for sandwich bread. (Of course, you can also use it for mealtime sandwiches.)

Transitioning to Paleo is very difficult for some people because they’re so used to eating bread. Cutting out bread completely in the beginning is so hard that most people aren’t willing to do it. Luckily, you can make Paleo-approved breads by swapping nut and coconut flours, as well as starchy tubers such as tapioca and arrowroot flours.

You can use coconut cream in place of the Greek yogurt. It’s the thick cream that forms at the top of a can of full-fat coconut milk when you leave it in the fridge for more than 12 hours.

Preparation time: 15 minutes

Cooking time: 35 minutes

Yield: 10 servings

2 cups blanched almond flour

1/3 cup plus 1 tablespoon flaxseed meal

1 teaspoon whole flaxseeds, plus more for garnish (optional)

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup arrowroot powder

6 tablespoons pastured butter

4 eggs

1 teaspoon apple cider vinegar

1/2 cup plain Greek yogurt

  1. Preheat the oven to 350 degrees F. In a large bowl, mix the almond flour, flaxseed meal, flaxseeds, salt, baking soda, and arrowroot powder.

  2. In a saucepan, melt the butter over medium heat and let cool for 5 minutes. Whisk the melted butter with the eggs, vinegar, and yogurt.

  3. Using a rubber spatula, gently mix the wet and dry ingredients to form a batter; don’t overmix, or the batter will get oily and dense.

  4. Pour the batter into an 8½-x-4½-inch medium loaf pan lined with parchment paper. Sprinkle the top with whole flaxseeds (if desired).

  5. Bake until a toothpick inserted into the center of the bread comes out clean, about 35 minutes.

  6. Let bread cool on a wire rack; cut into thin slices and serve.

    To preserve freshness, wrap the bread in paper towel, place it inside a zip-top bag or airtight container, and store it in the refrigerator for about 1 week.

To help give your bread rise, you can separate the eggs and, using an electric mixer, beat the egg whites with a pinch of cream of tartar until they form stiff peaks. Then gently fold this mixture into your batter as the last step.

Per serving: Calories 280 (From Fat 201); Fat 22g (Saturated 7g); Cholesterol 94mg; Sodium 282mg; Carbohydrate 13g (Dietary Fiber 4g); Protein 9g.