My family has been very happy to get to eat sandwiches once again with this bread. It works great for both savory sandwiches (like meat and cheese) and sweet sandwiches (like nut butter and jelly). It is also good with hamburgers (although I've gotten so used to eating them bunless that I prefer only one piece of bread with my burgers now). This bread can be made into toast by using a toaster oven on 250 degrees for about 15-20 minutes (make sure the bread is not directly over the heating element, or it will burn).
Grain-Free Sandwich Bread
Makes 1 loaf
- 2/3 cup coconut flour
- 3/4 cup crispy almond flour
- 1/2 cup (one stick) plus 2 Tb butter
- 8 eggs, preferably from pastured hens
- 1 Tb mild-flavored honey
- 1.5 tsp apple cider vinegar
- 3/4 tsp celtic sea salt
- 3/4 tsp baking soda
- Melt butter in a small saucepan over low heat. Turn off heat and allow to cool a bit. Then stir in the honey and vinegar.
- Break the eggs into a medium bowl. Add the salt, baking soda, almond flour, and butter mixture. Mix together with an immersion blender or hand mixer.
- Measure out the coconut flour. It will need to be sifted if you are not using an immersion blender.
- Using an immersion blender or handheld mixer, mix the coconut flour into the other ingredients very well. There is no worry of over-mixing this recipe since there is no gluten in it.
- Pour the batter into a well-buttered loaf pan. I used a 9X5 glass pan.
- Bake at 300 degrees for about 50-60 minutes. It will be done when it is set in the middle (you can lightly tough it, or check to see if a toothpick comes out clean).
- Let cool for about 15-20 minutes, and then use a spatula or knife to go around the edges. Invert the pan and move the bread to a cooling rack. Cool completely.
- Wrap tightly with plastic wrap. Store in the fridge or freezer. I like to slice it fairly thinly with a Rada bread knife, place parchment paper between the slices, and store it in the freezer.