This Paleo Sandwich Bread uses lots of eggs, nut-free nut butter, honey and some paleo-friendly flour alternatives to bake up a light and airy loaf of bread. Perfect for those of us in search of a satisfying and delicious slice of bread!
I'm always on the lookout for really good and filling Paleo substitutes for baked goods. Sandwich bread is one area in which I've struggled to find a solid alternative.
Until now! Most commercial brands I've tried either don't taste very good or they're very dense. You're going to love this one.
Why Make this Paleo Sandwich Bread
I'm the first one to say that regular bread is delicious, especially when it's fresh and homemade. I bake it all the time, actually!
What I don't necessarily like is the way regular bread makes me feel after eating it. I often feel heavy and weighed down and bloated, to be completely honest.
So, in an effort to still have my bread and eat it too (lol!), I have been experimenting with gluten-free, paleo versions of homemade bread.
There are certainly many good recipes out there. What's different about this one is it uses nut-butter or nut-free nut butter (I prefer this since my daughter is nut-allergic) along with 7 (!) eggs to give it the perfect light and airy texture and deep, dark crust we're all used to in regular sandwich bread.
Most Paleo bread recipes I've tried use coconut flour or almond flour which can contribute to a heavier and denser bread. This version mimics regular bread very nicely which, for me, is very satisfying.
Tips for Making This Recipe
- You can use any nut-butter or nut-free butter in this recipe. I have tried both sunflower seed butter and almond butter. The sunflower seed butter produces a slightly more nutty flavor, whereas I found in the almond butter version, I could not detect any almond or nutty flavor. Both versions I've made produced the same consistency in the bread. Be sure to buy unsalted, creamy nut-butter for the best results
- If you choose to bake with the sunflower seed butter for a nut-free version of this bread, be aware that due to the chlorogenic acid (aka, chlorophyll) in sunflower seeds reacting with the baking soda in this recipe during baking, a green color may appear in the bread when it's cooled. This is completely harmless and perfectly fine to eat! No flavor change occurs with this reaction either, but I wanted to provide this heads-up as it can be a bit off-putting or surprising if you are not aware of this possible reaction
- As with most baking recipes, your ingredients will combine/cream much better together if they are room temperature. For instance, I recommend the eggs should be left out on your counter for at least 30 minutes prior to baking. If your nut-butter has been in the fridge, leave this out on the counter prior to baking as well
- You'll notice in the photos and when you bake this yourself that the crust develops a glossy, dark brown color. This is from the eggs and nut-butter. I find the taste and consistency to resemble regular bread very much, including the crust
- Since I'm the only one in my household who eats this bread and I typically can't eat a whole loaf in a couple of days before it goes bad, I slice it, lay the slices in a single layer on a baking sheet and stick in the freezer for a few hours. Once the slices are frozen, I place them in a freezer-safe bag and store in the freezer. When I want a slice, I pop it in the microwave for 30 seconds or in the toaster. The bread will keep for about 3 months in the freezer. I prefer to freeze each slice individually rather than throwing the entire loaf in the freezer as it's much easier to grab one slice at a time this way
For more delicious and easy Paleo recipes, check out these:
- 7 large eggs room temperature
- 1 cup sunflower seed butter* (see note below) or almond butter, unsalted
- ½ cup arrowroot flour
- ½ cup tapioca starch
- ¼ cup coconut oil melted
- 3 tablespoons raw honey
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- Preheat oven to 375 degrees F. Line a 9x5 inch loaf pan with parchment paper.
- In the bowl of a stand mixer, add all ingredients. Mix on low then gradually increase speed until all ingredients are evenly mixed, stopping to scrape down the sides and bottom as needed. The batter will be the consistency of cake batter. Pour the batter into the prepared pan.
- Bake for 40 minutes or until a toothpick inserted into the middle comes out dry. Allow the bread to cool in the pan for 10-15 minutes, then remove from the pan by lifting the parchment paper. Cool completely on wire rack. Slice and enjoy!
- *When using sunflower seed butter, the chlorogenic acid (aka, chlorophyll) in sunflower seeds reacts with the baking soda when baked, causing a green color when the bread cools. This is completely harmless and perfectly fine to eat! No flavor change occurs with this reaction either
- Bread can be stored at room temperature in a plastic bread bag (I buy mine from Amazon) for 2-3 days
- To store in the freezer, slice, place in a single layer on a baking sheet and freeze. Once slices are frozen, place them into a freezer safe storage bag for up to 3 months
- Recipe adapted from Ditch the Wheat cookbook