Here is the long awaited Grain Free Sandwich Bread!
I made many many loaves to get it just right! It was also important to me for the recipe to be easy. I think you will see how easy it really is when you make your first loaf.
I am enjoying it so much that I have two slices for toast every morning. I have tried it with a sandwich and I think the biggest plus is that it isn’t as filling as most of the grain free breads made with flours tend to be. It is lighter, fluffier and not so dense. No whipping egg whites and this recipe is a one bowl mess!
I hope you enjoy it. Please be sure to read the variations in the notes I added to be sure that you have what you need. As you can see from the photos, different brands of Almond Butter give a different result.
Grain Free Sandwich Bread
- 1.5 cups RAW Almond Butter (More AB makes a taller loaf)
- 2 teaspoons Apple cider vinegar
- 5 Eggs
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3 tablespoons Olive oil
- 2 tablespoons water (optional as needed)
With most recipes you have variables. Knowing how important bread is to SCDers or anyone that is grain free, I'd like to be very specific and point out the variables of this recipe. I worked 2 months on this recipe to get it just right. To make it easy and with minimal ingredients.
1. When baking without yeast, gluten and baking powder, vinegar and baking soda are added to help things rise. In my grain free adventures I learned that the right pan is absolutely necessary. Why? Two reasons. A. A wide pan will not give you a very tall loaf and you will have a flat bread, not always great for sandwiches. The pan I used was about 7x3.5. Average pans available in stores are not this size. If you don't want to buy this specific pan, I suggest adding to the recipe to give you a proper "loaf". Your batter should be 3/4 the way to the top of your pan to make a nice sized loaf.
2. Because of the vinegar you cannot use a non-stick pan. The vinegar reacts to the chemicals and turns your lovely loaf of bread GREEN! If you don't use the pan I used, line your pan with parchment.
3. Almond Butter brands all vary in consistency and this will affect your results. Some are thicker, some are blanched, etc. I made 3 different loaves. One with Almondie (preferred), one with Raw Natural Almond Butter and one with homemade Almond Butter.
I hope this helps!
||Please read the notes before starting this recipe. |
||Add all eggs to a mixing bowl and scramble until frothy, add in the vinegar and mix. |
||Add the almond butter and mix well, depending on the brand you use, you may need a hand mixer. |
||Add oil batter should be a free flowing liquid, pourable and not too thick. One brand I used I needed to add 2 tbsp water, brands will differ your result. Use the water only if you feel the batter is too thick. It should be like pancake batter is the best way I can explain it. |
||Add in salt and baking soda and mix really well. |
||(Read notes on pans) Immediately bake at 300 degrees for about an hour. Don't let it get too brown. Test with a toothpick. |
||Let cool on counter. Wrap in paper towels, place in a ziploc and keep in fridge for 7 days. Slice as needed. |
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