Grain Free Sandwich Bread

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Grain Free Sandwich Bread that’s also Gluten-Free, Dairy-Free, Sugar-Free, Paleo and SCD Legal!Grain Free Sandwich Bread by Emma Eats & Explores - Gluten-Free, Dairy-Free, SCD, Paleo, Low Carb, Whole30, Vegetarian, Sugar-Free

Ahhhh Bread! My favourite food in the world and the thing I miss most of all.  There is nothing better than a big slab of granary toast with butter, or a crusty baguette dipped in olive oil, or a gooey Focaccia or toasted bagels in the morning..

*Awakes from daydreaming about bacon sandwiches and crusty loaves*

Unfortunately, none of that is available to me (or at least if I ate it I’d feel awful for the next couple of days and it may even result in a flare of my Lupus) so I had to come up with an alternative.  Not at option to forgo bread completely (I love my smashed avocado on toast too much and you can’t have boiled eggs without soldiers) I have a pretty good, actually fairly fantastic, go-to Grain Free Sandwich Bread recipe that is made using mainly nut butter, eggs and seeds.  It results in a pretty dense loaf, but sliced very thinly it is really satisfying.  It doesn’t fall apart or go crumbly (like most Grain Free Bread) so it holds together well for a sandwich, is even better toasted and I’ve yet to find something it can’t be a bread-type replacement for.  I use it toasted alongside my Spicy Butternut Squash Soup, as a base for my Eggs Benedict and plenty of other recipes.

So here’s the recipe that I use – tinkered with and adapted from many that I’ve seen in books and online – I think I’ve got it down to a fine art now.

Preheat your fan oven to 180C (350F) and line a loaf tin with a parchment loaf tin liner.  I like to use these Loaf Tin Liners just because I find them so easy but you could always just cut some greaseproof paper to size and use that or grease the tin instead (although I can’t vouch for that method).   For the base I use Meridian Crunchy Almond Butter (it’s expensive but this is the cheapest source that I’ve found) as I like the roasted nutty taste and the small pieces of nuts in it, but if you wanted a less powerful tasting nut butter you could use cashew or raw almond butter or sunflower seed butter or anything you’d like really.

Spooning the almond butter into a mixing bowl, you then add the almond flour, eggs, all the different seeds and the teaspoons of salt & pepper.  I choose to use a mix of sunflower, pumpkin seeds and pine nuts in my loaf as I always have them in the kitchen, but you could use sesame seeds or any nuts you have to hand or leave them out altogether if you prefer.  Then add the bicarbonate of soda and mix everything together which takes a bit of time and elbow grease to get everything incorporated.  The mixture will be really sloppy – more like a cake batter and not like a dough at all.  And that’s it, it’s pretty much a one bowl recipe.

Spoon the mixture into the lined loaf tin – I use this one (which is 9×5 inches) and in a tin that size it should come fairly near the top (this Grain Free Sandwich Bread doesn’t rise all that much, maybe just a centimetre or so above the top of the tin).  At this point you can top the loaf with anything you want.  I like to add some coarse sea salt, ground black pepper and poppy seeds but it’s down to personal preference here.Bread Grain-Free Gluten-Free Paleo SCD Almond Butter Nut Eggs Seeds Pumpkin Pine Baking RecipeThen the tin goes into the oven for 35-40 mins or until a skewer comes out clean when inserted into the middle.  Once baked, turn it out onto a cooling rack and allow to cool down completely. Grain Free Sandwich Bread by Emma Eats & Explores - Gluten-Free, Dairy-Free, SCD, Paleo, Low Carb, Whole30, Vegetarian, Sugar-FreeI’m always desperate to try it straight out of the oven, but it really doesn’t cut very well when it’s warm – best to leave it to cool down and then you can get decent slices from it.

This is the only version of Grain Free Sandwich Bread that I’ve ever tried but there are a few ideas I have in my head to change things up a bit which I’m going to try in the near future.  For other savoury loaves I want to try olive or sundried tomato loaves but I have to check how it works with the moist ingredients.

I have also thought of a sweeter loaf, taking out the salt and pepper and adding in honey, raisins and cinnamon to make a kind of breakfast bread but again I need to see how the honey affects the mixture and the baking.  There are plenty of different combinations of the dry ingredients that you can use though and these shouldn’t affect the bake at all.

This bread toasts amazingly well – I prefer it toasted actually – it holds together very well, you just have to turn the toaster down lower than you would for standard bread as the high fat content from the nut oils means that it burns quite quickly!!Grain Free Sandwich Bread by Emma Eats & Explores - Gluten-Free, Dairy-Free, SCD, Paleo, Low Carb, Whole30, Vegetarian, Sugar-Free

One thing to be aware of though, is that this is not a cheap loaf to make!  The nut butter is expensive but with this link I’ve found the cheapest anywhere on the net, which brings the price down quite a bit.   I think it works out at about £6 a loaf, but it lasts for ages and I get more than 20 slices out of it if I slice it very thinly.  It freezes very well so I tend to cut it into thirds and freeze two of them and keep one in the fridge.  Wrapped in foil or in tupperware in the fridge, it keeps for about 10 days, or in the freezer for up to 6 months.

Let me know if you try it with any other flavour combinations and how it works out….

Print Recipe
Grain Free Sandwich Bread
Grain Free Sandwich Bread by Emma Eats & Explores - Gluten-Free, Dairy-Free, SCD, Paleo, Low Carb, Whole30, Vegetarian, Sugar-Free
Prep Time 5 mins
Cook Time 35-40 mins
Servings
loaf
Ingredients
Prep Time 5 mins
Cook Time 35-40 mins
Servings
loaf
Ingredients
Grain Free Sandwich Bread by Emma Eats & Explores - Gluten-Free, Dairy-Free, SCD, Paleo, Low Carb, Whole30, Vegetarian, Sugar-Free
Instructions
  1. Preheat oven to 180C (350F) and line your loaf tin.
  2. Mix the almond butter, almond flour, eggs, sunflower seeds, pumpkin seeds and the tsps of salt and pepper together in a large mixing bowl.
  3. Add the bicarbonate of soda and mix well again.
  4. Pour or spoon the mixture into the lined loaf tin and top with the poppy seeds, some coarse salt and ground black pepper.
  5. Bake in the oven for 35-40 mins or until a skewer comes out clean when inserted into the middle of the loaf.
  6. Turn out onto a cooling rack and wait until cool to slice.

Pin it for laterGrain Free Sandwich Bread by Emma Eats & Explores - Gluten-Free, Dairy-Free, SCD, Paleo, Low Carb, Whole30, Vegetarian, Sugar-Free

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55 Comments Add yours

  1. belindakennerley says:

    Sounds delish! 😚 xxx

    Sent from my iPad

    >

  2. Malky says:

    Looks amazing sounds delicious but too high for my budget. Thanks for the idea though maybe one day I’ll try it:)

    1. Hi Malky,
      Someone on my Facebook group had the same problem – it’s the almond butter that shoots the cost up, it’s so expensive – if anyone knows of a cheap source I’d be very interested. You could try with a cheaper peanut butter but I can’t vouch for how it will turn out! I’ll try and get round to testing it at some point. I can say though, that as it is so nutrient dense, it’s very filling so I cut mine very thinly (maybe 3-4mm wide) and usually only use one piece as an open sandwich or as toast so it does tend to last ages – I usually freeze most of it and the whole loaf can last me up to a month! 🙂

  3. looks really amazing ❤️

  4. Pat Johnson says:

    what size loaf pan did you use?
    I do not have a fan oven, what degree F. should I use?
    Thanks

  5. looks delicious and a great alternative for me since i can’t eat gluten or dairy (obviously sub the butter) without illness, although might be a bit expensive to try for now. would love to make a sundried tomato version =^.^=

  6. Jasmin N says:

    That bread seems so super healthy!

    ♥: Jasmin N

  7. Ree says:

    This looks amazing ! And not as difficult as I thought it would be 😊 Ree Love30

  8. That looks amazing! I love bread too so I’m definitely going to try this recipe out!

    -Marie

  9. annalisanuttall says:

    I should make this for my mum, she need to have a gluten grain free diet, she also have numourous of problem and refuse to give up her diet.

  10. Ochalina says:

    Homemade bread is the best! The bread looks amazingly delicious. Would lot to try this.

  11. Sounds yummy!
    I would love to give it a try someday

  12. Reminds me of a bread I used to eat as a child, will definitely check it out!

  13. I love this! Will defenitly give it a try:)

  14. Fabulous, but indeed the UNperks of eating healthy is the cost of the ingredients 🙁 The world isn’t fair, you want to do good to your body but you will have to pay for it… ugh

  15. Nadine Smith says:

    Thanks for sharing! This looks tasty and healthy!

  16. Alexandra says:

    This looks great!
    Alexandra ~ ArtMandy

  17. Thanks for sharing it on Allergy Free Thursday! You are the most clicked recipe this week, but in order to be featured, we ask that you have a link back to the party somewhere in your post. If you get it up today, let me know!

    1. Thanks Tessa – That’s Great!! I’ve added the link to the recipe page! 🙂

  18. Jackie says:

    Your measures 100 get not following and would love to make it thanks

    1. What is it that you’re not understanding and I’ll try to help? 😀

  19. Charlotte Moore says:

    This looks delicious. I am not seeing all the recipe. How much almond flour or the directions?? Pan size?

    1. The recipe is in the first image. It’s a standard loaf tin but I can measure it for you this evening if you’d like?

  20. cpjohnson33 says:

    by standard size loaf pan….do you mean a 4×8 or 5×9 pan?
    Also, what F. temperature do you bake it at? I do not have a fan oven.

    1. I use a 9×5 loaf tin – I’m afraid I can’t be exact with the temperature – I only know the way I make it but it would be around 350F – but you can keep checking it to see if it’s done by inserting a skewer into the middle until it comes out clean. The bread is so dense that it doesn’t matter how many times you open the oven door, it won’t ‘sink.’

  21. Oh wow, this looks incredible! Can’t wait to try it :-).

  22. Rebecca Robson says:

    This looks delicious!

  23. bitesofflavor says:

    Great recipe! I really love that this bread is grain free :)!!

  24. Jasmine says:

    This recipe looks really good! I will have to try it out.

  25. Nikki Leigh says:

    Interesting! I’ve been contemplating a gluten free diet and this would be a perfect addition to the menu. I can’t give up my sandwiches!

  26. Looks healthy and delicious! I’ll have to give it a try. Almond butter is one of my favorite ingredients.

  27. Meghan says:

    This recipe looks amazing. And I’ll best it’s amazing as some toast with a little bit of butter!!!

    Meghan | beyondbasicblog.com

  28. celeste says:

    This bread seams like a delicious snack! I would love to make it for myself and my daughter.

    Warmly,
    Celeste | ohhelloceleste.com

  29. That bread is something that I have to make for my husband. I know he would love it.

  30. Yummy! I am on this new health kick so I have been looking for a bunch of alternatives to the everyday yuck I eat. It really looks delicious for something I would never think would be good.

  31. Sarah Bailey says:

    I never knew that bread could be as nutritious and sounds delicious as this one.

  32. Healthy and yummy! Such a great loaf of bread.. Yummy!

  33. momknowsbest15 says:

    I love all the nuts and seeds in this bread. It sounds so delicious

  34. I have been trying to figure out a way to get my kids to eat healthier bread. I’m going to have to give this a try!

  35. Dana Vento says:

    Oh my goodness! i would love to make this at home and make it a my breakfast!

  36. Victoria Heckstall says:

    Wow! This is healthy and fantastic at the same time! It would be perfect for my diet. love you recipe!

I'd love to hear any comments you have....