Paleo Sandwich Bread in all it’s glory.
For the recipe, scroll down….
Pig butts.
Made you look.
No really, there were a lot of pig butts, all up in my grill. Like, 700lb. pig butts. We went on a leisurely walk in the woods with them while they munched on roots and tubers and whatever else it is pigs like to root around for. It was amazing and made me want to go out and buy up a bunch of little piggies to dig up my lawn and turn it into a veggie garden.
Then I remembered how much I like a good pork chop. For a second I was sad, but then I remembered bacon and I was happy again.
Long story short, it was a good time and a bit of an education in the farming of really good pork. Free range is the best and these guys probably have the best life of any pigs I’ve ever met. True story. I bought pork chops and went home.
This was at Shadow Mountain Farm, right here on Vancouver Island. Check out their Facebook Page and go on a walk with the piggies. Then buy some yummy produce, fresh local meat, eggs, milk, honey or what not.
This guy says “Thanks!’ And his girl, behind him there…she’s peeking.
What do pigs, turkeys and the unashamed consumption of meat have to do with paleo sandwich bread? Nothing.
But you know what? PALEO SANDWICH BREAD!
For all you people out there unwilling to give up your attachment to breads, I give you a Paleo version. Paleo sandwich bread, perfect for that BLT you’re dying for. Just don’t eat it every day, I hear flax has some sort of phytoestrogen component to it…might make you girly or what not.
One year ago: Chocolate Chia Energy Balls
Two years ago: Brown Butter Caramel Cake with Whipped Chocolate Frosting
Three years ago: Strawberry Rhubarb Pie
Ingredients
- 3/4 cup soaked almond butter, smooth (store bought works fine too)
- 6 pastured eggs
- 2 tbsp honey
- 1/4 cup coconut oil, melted
- 1/2 tsp apple cider vinegar
- 1/4 cup ground golden flax
- 3 tbsp coconut flour
- 1 tsp baking soda
- 1/2 tsp sea salt
Instructions
- Preheat oven to 350°F. Line an 8 x 4" loaf pan with parchment, grease well with coconut oil.
- In a large bowl, blend the almond butter, eggs, honey, coconut oil and apple cider vinegar with an immersion blender.
- In a separate bowl, combine the flax, coconut flour, baking soda and sea salt. Mix the dry into the wet, pour into the greased and lined loaf pan and bake for 35-40 minutes.
- Remove from oven and allow to cool in pan 10 minutes. Remove from pan by pulling up on the parchment. Set on wire rack to cool completely.
- Store in an airtight container at room temperature for 3-4 days, in the fridge for 7-10 days or in the freezer for a month or so.
Notes
* To make soaked almond butter, fill a bowl with the amount of raw almonds you want to make into almond butter, cover with cold water to 2" above the almonds. Leave for 24 hours. Dry in an oven at the lowest setting until dry (at 170°F this takes about two hours). Then you can blend into almond butter per my recipe here: [http://guiltykitchen.com/2010/11/22/back-to-basics-culinary-fundamentals-nut-butters/] or you can roast them first and then blend into almond butter.
** Many people have asked for nutrition information for this recipe. Based on slicing the loaf into 15 slices (the average number I got), each slice contains: 159 calories, 13.2 g fat (4.4 saturated), 65 mg cholesterol, 175 mg sodium, 6 g carbohydrates, 1.5 g fibre, 2.5 g sugars, 5.5 g protein
More delicious recipes from other fabulous food blogs:
Paleo Bread from Elana’s Pantry
Paleo Banana Bread from Civilized Caveman Cooking Creations
Pumpkin Granola Quick Bread from PaleOMG
Paleo Bread from Health Extremist
Yeast Based Paleo Bread from The Paleo Mom
This sounds good! How does it taste? I made a coconut bread last week and I liked the consistency of it so much, but it tasted very eggy. I didn’t like that. It also had 6 eggs in it. I wonder if the almond butter hides that flavor. Also—what are the benefits of making the “soaked” almond butter. I never heard of it and just am curious. Thanks so much for the recipe…I can’t wait to try it!
Hi Melissa!
This bread actually tastes like…well, bread! That’s why I love it so much. I plan on continuing to experiment with it (to make it bigger for one) but right now I found it perfectly, bread-y.
Soaking the almonds gets rid of nutritional inhibitors and toxic substances. These inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), goitrogens, dust and surface debris that can give almonds (and other nuts like walnuts) a bitter aftertaste and dry mouth feel. They taste AMAZE BALLS after soaking. Also, it can help create a healthier nut! Soaking increases the enzyme activity providing a better absorption when it hits your digestive tract (as nuts are notoriously hard to digest). It also increases their nutrient profile by eliminating or reducing phytic acid. Just to name a few benefits. Always soak your nuts!
Hi,
I agree, this bread tasted…like bread! I was very please. However, I’m wondering if anyone has had my experience. I used everything it called for, except I didn’t have enough almond butter so I used a bit of sunflower butter to make the 3/4 measurement. When I took it out of the oven parts of it were GREEN. The outer part of the loaf was a beautiful brown color, (like bananna bread). I let it cool completely then cut a slice…it was a DEEP, forest GREEN color. I know all my ingredients were fresh so I wasn’t worried about food poisoning. I ate it with my eggs and bacon and it was delicious! Could it be a type of chemical reaction? I am curious if this has happened to anyone else.
Thanks.
This is because of the Sunflower seed butter, it does turn green when baked…nothing to worry about!
Thank you for responding. I thought that it had to be the sunflower butter. Thanks for reaffirming that for me.
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Thanks to Martha and Elizabeth for their question/response. I just baked this yesterday and it was gorgeous in flavor, texture and color …until I woke up this morning and found my “green” loaf in the frig! I also sensed it hadn’t gone bad, so finding this simple explanation … along the lines of what I expected … was a delight. I wondered which ingredient was the court jester, and I’ll admit that I thought it might be the agave I substituted for the honey forgetting I also used sunflower butter. So thanks for the BIG grin and the great recipe! I LOVE THIS BREAD and I intend to have great fun with it’s color … teeheehee!
I had the same thing happen to me. I added hemp seeds to mine so i thought that’s what caused it. But i guess not if it happened to yours too.
I made banana muffins last week and used sunflower butter. They turned green the next day too!
Thanks for this! My husband loves bread and we just don’t keep it in the house anymore, so I’ll try this soon 🙂
BTW, I’m super happy to find a paleo/Victoria-based blogger! I live in town and I like hearing about other local people’s adventures in health and wellness. I’m planning to visit Shadow Mountain Farm soon and hopefully go for a walk with the piggies – then eat them 😉
Ha. I love you already Andrea!
I’ve been making raw almond butter for a while now, but I haven’t tried it with soaked nuts. I remember once reading something about dehydrated almonds not being suitable for making almond butter, so I was wary of trying. I’m definitely going after reading it worked fine for you, though! I will also try it with sunflower seeds, to see if soaking and dehydrating improves the flavour, as I once made raw sunflower butter and it was really bitter.
I do add a bit of really good extra virgin olive oil to all my almond butters (even just raw) as I find otherwise my blender CANNOT handle it!
Phenomenal! 🙂 Any advice on how to replace the eggs in the recipe for a vegan source? Egg allergy – 🙁
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Hmmmm…..egg is really what’s holding this baby together. Do you use egg replacer? Or check out this site that has SO MANY suggestions: http://www.myrealfoodlife.com/part-2-how-to-substitute-eggs-and-binding-agents/
Try chia seeds and water 🙂
Do you think instead of coconut flour I could usearrowroot flour?
Definitely give it a try, though I think you might need more like 1/4 cup of arrowroot flour to replace the coconut flour.
Hi, could I use almond butter from a jar? The stuff another company makes for me? 🙂 I will make my own almond butter, eventually, but that’s not going to happen before I make this bread. Also, how well does this toast/grill? My husband is dying for a grilled cheese sandwich but regular bread is no more in our house because eating grains give me a huge baby bump! The bread looks amazing and unlike most of the grain-free recipes out there, it doesn’t sound quite as expensive to make. I can’t wait to try this!!
Hi Melissa, of course you can use store bought almond butter….I just prefer the flavour of homemade 1,000X more. GO ahead and use store bought, and yes you can toast this bread! It makes amazing toast actually, very good texture and not crumbly at all.
Thanks for answering me so quickly. I think I shall make it this weekend. I’m SO excited!! Thanks for the recipe!
I made this using xylitol instead of honey and gluten free flour instead of coconut flour. It works great…and yes…it tastes yummy! I’m sure it’s also heavenly with the original ingredients, but I used what I had on hand.
Paleo diet is a fad today. This paleo sandwich will really be popular among the health-conscious individuals. The recipe looks easy to make.
Wow! – yummy and healthy! What an awesome recipe!
Hi lovely easy looking recipe . Can I use premafe almond butter instead of soaking and making my own butter ?
For sure!
This bread is incredible! Super easy to make. It’s a little sweet for me, so will use a little less honey next time.
Same here, but ill keep it for my PB and Jelly post workout :))
Hands down the best Paleo bread I have had!
Thank you for making it possible!
Thank you so much and you are SO welcome!
I just made this bread and followed the directions exactly, but it didn’t get much rise and is very small and compact! It tastes fine, but just very dense. I almost feel like I’d have to double the recipe to get the correct height. Any suggestions?
Since there are no chemical reactions going in this bread save for the eggs and baking soda, I’m going to suggest maybe your baking soda is expired? You can test it by adding a tsp to a few tablespoons of white vinegar, if it furiously bubbles and remains bubbly for at least 15-30 seconds, it’s good. If not, you need new baking soda.
Oh my gosh! I love this bread! Very moist and light in texture. The exterior got a little browner than your picture so I will adjust the rack next time. (Yes, I will make this again.) I went to my local health food store and their Paleo bread was $10 a loaf, frozen and full of ice in the packaging. Did I say, a very small loaf. Thank you.
I must try! I’m trying to persuade my mom to go paleo but she’s reluctant to give up bread. Maybe this will make her more willing to make the change!
Is you measurement correct at 1/4 cup almond flour? All other paleo bread sites used at least
1 1/4 to 2 cups flour.
If I made my recipes the same as every other Paleo blog site, I wouldn’t be very original would I? 😉 Yes, that is correct, 1/4 cup of almond flour, because you are using 3/4 cup of almond butter….no need for more flour.
I read in comments about using 1/4 cup almond flour but I don’t see that in the ingredients. Is that for a different recipe?
No, it has been edited to remove that, it’s really not needed.
Will the recipe come out fine without the honey? I prefer Low carb.
Actually no. The baking soda needs an acid to react with, which is the honey. You could replace the honey with a tsp of apple cider vinegar right before you mix it. I don’t know what that would do to the flavour, but it’s worth a shot…
This was AMAZING bread. I wasn’t sure it would turn out because my almond butter making attempt was a disaster, but the bread turned out great anyway. My niece and I both loved it (I’m new to Paleo and she doesn’t eat Paleo!) Can’t wait to try it in the toaster this morning to complement my breakfast!
Oh, I have hope now – my almond butter was also “epic fail” in terms of “butter-ness”. I think I over-dried the almonds. To compensate, I added a significant amount of coconut oil, but the result was still pretty weird. Amazingly yummy taste, but a grainy, almost cereal-like texture, which of course, solidified in the fridge. Didn’t want to try the bread with it.
You’ve encourage me to try the bread with it anyway. Can’t wait – been searching for a bread-like substance since the start of my paleo adventure. It’s been hard for me, because I’ve been baking my own bread since the 70s & was very sad to give it up.
Store bought almond butter works just fine….:)
GREAT SUCCESS!! Much to my surprise, although, not surprisingly, strong coconut taste, which I fortunately adore. Good texture. Thanks for this one. =)
P.S.: I am looking for an alternative to store-bought since the raw, soaked versions run like $20 for a 16 oz. jar. My homemade soaked nut butters have not gone well; I’ve tried with both my VitaMix blender & my Braun K650 food processor to no avail.
But, I have made lots of the raw vegan seed/nut “cheez” type things with excellent results. Might I try some of that, I wonder? Hmmmmm . . . .
Well, thank heaven I found this recipe – I was getting sick of throwing bricks into the bin and thinking I had completely “lost it” as far as baking goes. I never realised how hard it would be to find a good (and correct) recipe. Damn you, fickle Internet. Anyway, this is sublime, sooooo easy, tastes like heaven on a stick AND I can lick the bowl. Oh joy, oh happy day! Thank you from the bottom of my heart. ^_^
You are more than welcome!
I only have a 5″ x 9″ loaf pan. Will that work for this bread?
It will, but it will be significantly stumpier then the photo. Still delicious though!
Can the flax be substituted with anything else?
Hmmmm, not sure. Not too many Paleo-friendly substitutes for flax (even flax should be used in moderation). You could try hemp seeds, crushed up?
Just made this. It’s pretty good, if this is what paleo bread is like, I don’t have a lot of experience with it yet. I found it a bit eggy, which wasn’t bad, just didn’t taste like “real” bread. The texture wasn’t like real bread, either, more spongy than “bready”. Overall, pretty good with stuff on it (good butter, fresh ricotta, homemade jam, etc), and good toasted, but not the “sandwich” bread I was looking for. I’d still recommend it, though. Thanks!
I just made this tonight for the first time ever.. This has to be THE best Paleo bread recipe I have found. I absolutely LOVE it! I beat the first 4 ingredients in my stand mixer a bit longer, and the bread rose above the pan, so now I have fabulous crusty sandwich bread. Thank you so much for this wonderful gem!
Oooo, I’ll have to try that next time!
I made the almond butter last night in my Thermomix and it only took less than 1 minute and it was purfect and smooth. Loved it. Will try the bread next.
hi – this looks great! i have a question though – some other paleo bread recipes I’ve seen call for a tbsp of apple cider vinegar, but yours doesn’t. what does the apple cider vinegar do? thanks.
Hey there, please note changes to the recipe have been made. It now contains apple cider vinegar which helps the baking soda do it’s job of causing leavening in the bread.
Was reading the comments and someone mentioned almond flour? But the recipe doesnt have that. Please advise!
Hi MElissa, the recipe has since been adjusted to remove the almond flour. It works better with no almond flour and a smidge more coconut flour. The adjusted recipe is what you see, which rises better…hope that helps!
My husband has recently been diagnosed with type 2 diabetes. Can you give me a carb count per serving on this bread? Thanks.
I have everything on hand except for ground flaxseed. Can I just omit it? Or could I add more coconut flour or maybe some almond flour?
I would say you should probably add something that is not flour…sesame seeds or something like that. the flax is mainly there for flavour but you could replace it with maybe just 1 tbso more coconut flour and see what happens.
After the bread is baked will it hold up to make French toast?
Definitely!
Thanks for the recipe. Just cooled out of the oven and for some reason it’s a lot darker than the loaf in the picture so I’m wondering if I’ve gone wrong somehow. The only thing I did differently was use non-activated nuts for my nut butter, which I wouldn’t think would affect the colour of the bread. It tastes great with pesto and i think it’s safe to say it would be yummy with lots of other dips. Only thing is it’s still not the ‘sandwich’ bread I was hoping for. Maybe it doesn’t exist in the paleo world?
This stuff stands up to toppings and regular sandwich fixings so I’m not sure what you were hoping for. Without gluten, it is pretty hard to make a soft, fluffy loaf like you would see in a store. Sorry about that.
I’m excited to try this, but has anyone tried it w/a mixed nut butter? I have a almond/pecan homemade butter I would like to try it with. What is your recommendation?
It’ll work for sure and I bet it will be awesome!
Not sure about the almond butter, could i substitute for cacao butter?
Definitely not. The almond butter makes up most of the loaf. Sorry about that. You could use any other kind of nut butter though. Or make your own.
I had borrowed your book from our library (Love the book by the way!), and the first thing I made was this bread. It is fantastic! I have tried a few different grain free breads and I definitely like this one the best! Plus I have everything already, although when I was getting my ingredients all ready, I realized I didn’t quite have enough almond butter, so I used what I had. About 1/2 cup almond butter, 1/4 cup cashew butter. I don’t normally buy cashew butter (It’s sooo expensive), but had some leftover from another recipe. It worked wonderfully! Thank you so much for this bread, especially as I am still trying to get my family to transition over to a more paleo/primal diet.
Awesome Sandra! And thank you so much for taking the time to come on over to my blog and let us know! Glad it worked out and for anyone reading this, it should work with ANY kind of nut butter so go ahead and experiment!
I was glad to find this recipe; missing bread since going gluten free. It was great the first time even with switching the amounts on the coconut and almond flours.
Yesterday I tried it again, but decided to put in black chia seeds that I had purchased for the first time. As it cooled it turned green! A dark avocado green! Tastes great but looks strange.
I have no other experience using chia seeds. Why would they turn the bread green?!?
Hi Annie, I haven’t used black chia seeds myself, so I am not sure!
hi there. can i replace the honey with maple syrup?
thanks!
Yes Kimberly, although I do think it might add a slightly different flavour profile…
Would that be a 1/4 c flax before or after it is ground?
After it is ground.
To help reduce the darkness on top, you can place a bit of tin foil over the top once it reaches the desired colour. Make sure it’s shiny side up to reflect the heat away from the bread. To help the crust not get too crusty after removing from oven, just brush down with warm water, and cover with a heavy dish towel to keep it from drying out too fast or getting hard as it cools.
I live at high elevation and used a dark pan, so I reduced the heat to 325 degrees F, and it came out beautiful in 45 minutes! In comparison with my 5-ingredient 100% whole wheat bread I used to make, the Paleo recipe here tastes very bready. A little spungy, but not half as bad as some other recipes I’ve tried.
I’ve made this bread 3 times now and every time it comes out with a big hole in the center of the loaf running almost the entire length of the bread. Only the ends are hole-less. This last one was also not cooked in the center around the hole, even though very well done on the outside. I’m using a Magic Line 7.5″ loaf pan. Any ideas of how to avoid the hole forming? Thanks!
Hi Christine,
I’ve heard about this problem when using the Magic Line pans…weird. What you can do next time is lower the oven temperature a bit (maybe 25 degrees), cover the top with foil to prevent it from browning too much (only cover for half of the baking time), and bake for an extra 15-20 minutes. Hope that helps!
Hey I was wondering what the nutritional value of this bread is? Any chance you’ve calculated. LOVE THE RECIPE!!!!
Thank you!!!! 1 slice (if you sliced the loaf into 12) has 210 calories, 17.7g fat, 7.6 carbs and 7.3 g protein
How long does this bread keep? Should it be stored in the fridge, or is a breadbox fine?
I prefer keeping it in the fridge in a sealed plastic bag. Not good at room temp. In the fridge, it lasts for about 4 days.
Hi Would using regular butter instead of almond butter make any difference? We are not Paleo but are gluten free.
Almond butter is VERY different than butter. You can replace it with ANY nut butter though.
Is there a difference between store bought almond butter and store bought soaked almond butter? Or are they one in the same?
One and the same Victoria. ANY nut butter will work here.
Hi
What You think of using regular, brown flax seed instead of golden? We dont have there golden flax seeds in shops.
No problem Rita, that should work fine, slightly different flavour, that’s all.
I am new to all this and trying to make a gluten free sandwich for my son, is this glute free?
Yes, 100% gluten-free!
Made this bread last night but only had dark flaxseed so it came out much darker but still tasty. Didn’t realise that Golden Flaxseed was the same as Linseed (which I had) so will try it again. Was great having a sandwich for lunch, don’t think everyone will like it, but I did. One thing though in the recipe it says will keep at room temp for a few days and fridge longer but in the comments not to keep at room temp. Not sure it will last that long anyway but would be good to know. P.S. Made great toast – french toast tomorrow for brekky (with maple syrup).
I recommend not keeping at room temp, but it will keep for a couple days.
Hi there. I’m just starting the Paleo diet, but definitely wanted to find a good bread substitute and this is so good! Mine also came out a little darker than your photo, but it’s still tasty. It has a kind of banana bread texture and is very moist. I wasn’t expecting such moistness because I want it to hold up when I make a sandwich. All in all, I will make it again. I love the flavor. Thanks for getting me off to a good start of wheat-free eating.
Hi! I can’t wait to make this bread but could you please let me know if it will hold up if I fry it in the pan to make a grilled cheese sandwich? Would it become weird or soggy or come out like a nice grilled sandwich?
This will work FANTASTIC as grilled cheese!
Thanks for sharing this recipe. Strange question – I see you’ve mentioned several times that any nut butter will do, how about seed butter, like tahini? I live in China and it’s impossible to find a nut butter that isn’t loaded with additives. Also, for a different flavor could I use ground sessame meal? Again, no flax in China. Thanks so much!
Yes seeds will work and seed butter is perfect here! You might notice a green tinge if you use sunflower seed butter…
Can I omit the flax? Im out and I really want to make this now 🙂
Yes, you can omit the flax.
I am looking for an eggless paleo bread recipe. I made the recipe avobe replacing the pasture eggs with egg repalcement powder. The result was better than what I expected and the flavor is good. The only thing is that after pulling the bread from the oven to let it cool off the bread started to deflate. It went down maybe a good 35% from the original high.
I would appreciate if somebody can point out a way to improve it. Thank you Elizabeth for sharing the recipe.
Hey there! I have this in the oven right now and it smells wonderful! Just wanted to inform you that for some reason the link that takes me to this recipe via my smart phone has a completely different recipe. It looks like it has been updated since you originally posted, and maybe the link it takes me to is the older version? The recipe I made used almond flour (in addition), only 2 tbsp of coconut flour and no ACV. When I click on the link from my computer there are no problems. Just thought I’d let you know!
Thank you Natalie! I have had nothing but problems with that mobile site…I think it’s time to kick it to the curb!
just pulled it out the oven looks great. The loaf only filled half my pan. I wanted to double the recipe, do you think it will turn out okay? I’m assuming I would have to cook for slightly longer.
Hi Emmy, I’m not sure doubling it would work. It might actually take much too long to rise properly. Maybe increase by half first and see how that goes?
I’m afraid I’m going to be disappointed. While the raw batter (can’t really call it a dough) tastes like it will make a fine bread, this recipe only half filled my 8×4 loaf pan & there was NO rising at all. I will be lucky if I get 4 sandwich size slices if I cut it horizontally. Do not know what went wrong but not happy with the outcome or the cost involved. 🙁 Has anyone else had trouble with a lack of a rise? Make a better cracker than a bread.
Oh and I got two versions of the recipe from the link; one when I used Firefox & one when I used Opera…weird, huh?
Can homemade sunbutter be substituted for almond butter for people with almond allergies
?
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FOr sure Anna, it may change the colour of the bread, but it will taste amazing!
Love this recipe thanks, I just bypass the almond butter and use my soaked almonds!! I put a bit more ooconut oil and a bit of this and that,maybe some spices or parsley and it always produces something yummy. Sliced and frozen, makes a quick toast breakfast for me.
Holy cow, thanks so much for posting this! It is going to be so helpful when I buy Hemp Seed online! Super Wonderful!
Thank you for this recipe, and thank you for the calories in each serving!
I wanted so badly to try a gluten-free, lower carb bread (because I do miss bread) and I made a rather expensive flour mix only to find either I made a serious mistake in calculating calories (I checked multiple times, I don’t think I did) or this is a flour mix I’m never going to get to use because the calories are waaaay too high. Thank you for posting the calories for this so I know I can eat it BEFORE I purchase expensive ingredients. 🙂
-Ouisa
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Can I substitute almond flour for the coconut flour? Coconut flour is the only ingredient I’m missing.
No, They will not react the same at all. You could try replacing the coconut flour with rice flour, tapioca or arrowroot starch in slightly larger quantities though.
Thank you! This is perfect as is. The first recipe I’ve made Paleo (bread related) that really turned out good. 😀
Ok Ladies! I just made this it is cooling on the counter and looks delicious!! Can’t wait!
For soaked almond butter you can also consider replacing oil lost in drying or roasting with coconut oil. Ratio depends on how dry the almonds are. I recently used a ratio of 3 to 1 (soaked, low-heat dried, ground almond to coconut oil), still very thick but spreadable and delicious. Can’t wait to use in this recipe!
Hi, I am going to make this today, but can I use my food processor to mix the first ingredients? I dont have a hand held blender…
Yes, of course!
OH wow!!! This came out delicious!! I ate bread whenever I wanted for a week and I didnt feel guilty about it!!! About to make a loaf for this week! Thanks for the best recipe ever!!!!!!
YAY!!!!
Can I substitute ground flax with normal Chia seed? If so, what about the proportions?
Chia has a gelling property to it that will not act quite the same as flax, bas it is a better binding agent. You can probably go for about 1/2-2/3 of the flax amount.
Hi there….made this for the first time, it tested cooked with a toothpick, but a couple of slices in was still raw in the middle! Put it back in the oven for an extra 10 mins but that didn’t make any difference. It looked lovely and brown on the outside tho. Do you recommend I cook it for longer next time but maybe cover it with foil so the top doesn’t burn? The bits that were cooked tasted lovely tho….:-)
Are you using the correct size pan? Otherwise, it may be the temperature of your oven?
Hi, I just made this bread and it smells and tastes very strong of eggs. I need a recipe that has less eggs.
Vinegar doesn’t sound to good to me. Does it stick out at all and/or is there something else that can replace it?
If you leave out the vinegar the bread will not rise as it is the acid that reacts with the baking soda. You can’t taste it in the finished product.
I’ve been looking for a good Paleo bread recipe. This looks delicious! I also love that it doesn’t have a crap ton of ingredients in it, like some Paleo recipes do.
I love your blog!
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I hope you like it!
Hi Elizabeth,
Would you recommend increasing the ingredients proportionately as I only have the 9×5 loaf pan. I don’t want the bread to be too flat.
Absolutely Dan, otherwise, yes, it will be short.
Mmmmmmmm… finally just made it! Your so right, can’t even taste the vinegar 🙂 great recipe! Will definitely be keeping this bookmarked
Awesome! Thanks so much for coming back and trying it.
Just finished making this for the first time and it smells AMAZING. Can’t wait to try it on a sandwich tomorrow!
Have you tried replacing coconut oil with Ghee? I do not have coconut oil on hand 🙁
Arki, that would work and make it taste amazing!
Wow! This turned out great, considering I forgot to add the almond butter and I had to use a 9×5 pan!
Taste and texture was all there, but it didn’t rise high enough to be sandwich bread. What did I do wrong?
Hard to say Anthony, but maybe your baking soda wasn’t fresh enough?
Oh my! I am in 7th heaven. Just ate 2 pieces (warm with just butter) And it was delicious! I only put one tbs of honey as I didn’t want it too sweet, otherwise followed recipe to a tee and it worked beautifully! This is a winner, thanks so much 🙂
Help! We can’t have anything nut in our diet due to allergies. My daughter is allergic to soy, dairy, tree nuts, wheat, rice, oats, and rye. I am desperately trying to find a bread she can eat.
Wow, that’s a very long list. I am thinking that bread might be out of the question, but maybe wraps like these might work for her: http://stupideasypaleo.com/2013/08/23/simple-paleo-tortillas/
If that doesn’t sound good, how about these: http://purelytwins.com/2013/10/01/grain-free-paleo-gluten-free-plantain-bread/
Sunflower seeds ground up make a good replacement for almond flour. Just use an equal amount.
Hi ….just reading receipe. Is it 3tbsp to 3 cups of coconut flour? Pls confirm thanks
3 tbsp of coconut flour
Hello from Spain!! I have a little question, could I use tahini instead of almond butter?
Thanks
You could, I will warn you though that it might change the overall outcome of the bread, but I’d love to hear your thoughts if you do try it!
I’ve made this bread using tahini and using the almond butter-no real difference in taste or texture.
Can I use someother butter besides almond
Any nut butter will do!
This bread is absolutely fabulous the whole family loved it, I’m the only one on the paleo diet in my home but this bread gets eaten before any other. It’s a two thumbs up.
Simple to make and delicious
Hi, is this bread considered a healthy paleo recipe? Would it be healthier than normal bread? Thanks!!
Also, I’m not sure I have that size pan, would any other size work?
You can try a smaller pan, but the bake time will increase. A larger pan will result in a flat loaf. This would be considered healthy if you are on a high fat paleo diet, yes. I can’t speak for it being healthier than regular bread…that is a matter of opinion really..
Oh my! I have been on a 21 day cleanse (on day 13 now) and I am craving bread! I tried a few recipes and actually threw one away, it was so awful. This is FANTASTIC! Came out perfectly. I added about a tablespoon of Almond flour and I also substituted Stevia (4 pks) for the Honey. It is so delicious! I am so deprived of bread, I think I’ll slather it with almond butter and organic raspberry pectin…I’ll be in 7th heaven…I may eat the whole loaf! Thanks for the recipe!
hi Elizabeth!
I just made this and loved it and the first couple slices at the beginning and end of loaf looked awesome but the middle part had a hole right through the center . Any reason why this might have happened. The only thing i did differently was take it out after 30 minutes at 350. I really like this and hopefully there is an explanation so i can keep making this bread with this problem. Thank you!!!!
You may have overmixed it or it could be the pan. Hard to say really.
I’m wondering if anyone has tried this with cashew butter instead??? I’m allergic to almonds which sucks SO bad since paleo recipes all call for almonds. Thoughts?
I think it would be amazing…I’m pretty sure somewhere in the comments someone mentioned doing that. Crazy expensive though…
Hi, not sure if this was addressed but, have you experienced or heard if the bread smelling like amonia and uf so, any suggestions? Thanks!
Hi Cheryl, no I have not. That is very weird. It smelled like ammonia fresh baked? Could it have been the almond butter you used?
Wow, this bread came out great. Very moist and tasty. I was expecting it to be bland like store-bought gluten- free bread I’ve tried and I was pleasantly surprised. It’s delicious!
Hey, just wondering why pasteurized eggs. I raise my own chickens and use their eggs. do i need to buy pasteurized eggs for some reason for this recipe?
Not pasteurized, pastured. If you have your own chickens, that’s pastured!
Hi,
Can brazil nuts be used instead of almonds?
And must the nuts be dehydrated before being made into butter?
Or can I just soak the nuts, remove the soaking water, and then blend into butter? What modifications to the recipe would be needed?
Thanks!
YOu could use soaked nuts without drying, but I’m not sure at all how Brazil nuts would turn out or if the extra moisture would need to be accounted for.
Hi,I made this bread last night and it tasted great! However, even after baking for an additional 5 minutes, I wasn’t able to get the middle fully cooked. The middle was still gooey. I didn’t want to put the loaf back in the oven any longer at risk of drying on the good part of the bread.
Any tips on why this was happening?
Note: I did accidentally add about 1 tbs of water into the mix. Would that have had anything to do with my problem?
Thanks,
Whitney
Could have been the pan, the oven, or the water…hard to say. I know other people have had this problem as well, but it is not the trend. Sorry I can’t be more help.
I have made this bread several times already. One in oven right now. It’s wobderful. I wouldn’t change a thing!
Thank you!!
Glad to see a paleo bread made with coconut flour. I am now, after a little over a year of paleo deathly allergic to tree nuts. Will use sun nut butter and live with green bread if it tastes, looks, and acts like bread. Thanks for a recipe I can try!
Hi, this recipe sounds great – can’t wait to try it. I was wondering if I could make coconut flour from dried shredded coconut ?
No you cannot, as coconut flour has been defatted. If you blend dried shredded coconut, you will actually get coconut butter. Also delicious, but not even close to the same thing.
Hi,
Thanks so much for this recipe, I made it today only thing I found is that the bread had a bitter taste sensation. What could have caused it? Too much of which ingredient?
Tizi recently posted..Organic Layered Gardens
Bitter might have come from the almonds or the baking soda..
I was wondering if you could substitute almond or chick pea flour for the coconut flour. I can’t wait to try this recipe, the last bread I made tasted way too eggie.
Oops, I just saw where you answered this question earlier, so never mind. I will just have to go and get some coconut flour 🙂
I made this today, tastes great, I did use normal butter as I had no almond butter and no flax. It’s turned out very dark brown possibly a little to oily, I thought it was burnt. I can’t imagine using this in a sandwich scenario. I’ll try again May reduce the butter next time. Any suggestions?
Hi there,
Sorry, you can’t replace almond butter with butter in any recipe as they are not the same at all. One is ground up nuts and the other is pure fat, not interchangeable. This recipe is nearly all almond butter and eggs, butter will not work here.
Hello,
Can I use peanut butter or sunflower butter instead of almond butter (preferably sunflower butter)? If so, will the taste or texture be significantly altered? Thanks!
Sorry. Just saw that you answered this question already. Thanks for the recipe!
Most of the homebreads wheat, grain,gluten free taste sweet. Does this one? I want a savoury one but am wondering if the coconut oil and flour make it sweet.
Mary recently posted..Organic Layered Gardens
Yes, it does have a slightly sweet flavour, like a whole what bread would.
This bread was so yummy but it came out a bit spongy and almost wet. I’m going to cook it for longer next timed but I gave it an hour as is. Was just wonder if there was another tip on how to make it less spongy next time! The flavor is spectacular though! Thanks so much!!!
Thanks for this amazing recipe! It really is great but way too sweet for my taste. I’m going to try replacing the coconut oil with olive oil?? Is the honey necessary for anything and if so could it be replaced with something that isn’t sweet at all?
You could take out the honey or reduce it, but I would think without it, the bread would not be quite right. You could definitely replace the coconut oil with olive oil, but the results will be different.
Hey Elizabeth!
If I wanted to substitute coconut sugar for the honey, would that work? Or would it cause problems because the coconut sugar would be a dry ingredient vs. the honey being a wet ingredient? If so, would maple syrup be a better alternative because it is still a wet ingredient, albeit adding a less neutral flavor? I want to stay away from honey to avoid the fructose in it, as well as the fact that even organic honey has shown the possibility of picking up toxic chemicals from the environment.
Thanks!
-Chris
Yes, maple syrup would work but coconut sugar would not.
I’ve made this loaf more times than I can count for myseldlf, potlucks, gifts… I use big eggs so I only need 4. That’s the only thing I change, since it tastes overwhelmingly eggy if I don’t. When the eggs I get are small 6 is appropriate, like they say.
Thank you for this recipe. Sandwiches are a craving of mine and its nice they don’t have to be a “cheat” to eat.
Am I reading this right? Only 3Tb of coconut flour to make an entire loaf of bread?
Yup, 3 Tbsp
This recipe is dangerous. That’s all I have to say. I’m afraid I could eat a whole loaf.
Did anyone else’s not look like the picture? Mine looked more like a cake, split in the middle.
Is it possible to use some egg whites rather than all whole eggs?
Yes, but the bread may be drier.
thank you so much the sandwich bread is delicious and surprisingly light and impossibly filling at the same time. I am impressed. thank you again
Hi Elizabeth
I have made this recipe twice now and its come out awesome every time. I am a the head baker for a group of restaurants and we have been looking for a great banting/paleo bread to use as its starting to become a big thing in south africa.
I used macadamia nut butter (store bought) as it was the cheapest i could find. I will try to make my own cashew but butter so i can bring the cost down a bit. I increased the cider and salt by 1.5x to get some more flavour and that works well. I baked at a slightly lower temperature (165C) to avoid the tearing and to get a more even rounded top.
I’m not really into this sort of stuff, but its the best tasting paleo bread ive ever heard of and tasted. Most of the people i’ve given it to to taste are also all pleasantly surprised at how tasty it is.
Thank you so much for sharing this kickass recipe!!
That is awesome to hear! Thank you so much!
Here is the actual nutrition info via fitness pal scanning in ingredients.
For the 15 slice loaf exact portions.
Calories per slice 150
Fat per slice 11.6 grams
Saturated fat 3.3 grams
Cholesterol 74mg
Sodium 145mg
Potassium 28.2mg
Total carbs 7.2 grams
Dietary fiber 3.5 grams
Sugars 2.4 grams
Protein 6 grams
Hello,
Thank you for the nutritional info update. When I make this bread in bread pans it only rises about an inch and a half. Do you think it would still be the new same nutritional information cut into 15 slices?
Yes
I would love to try this recipe but I am one of those people who are allergic to tree nuts, peanuts, and some seeds(unfortunately for me that includes sesame and sunflower) Do you have any other recommendations for people who can use almond butter or sun nut butter?
I honestly wouldn’t even know where to start.
Hi, are you sure this recipe is correct? There is hardly any flour… I want to make this because your picture is so awesome, but is supposed to be more flour (coconut, almond??) Thank you!
No, it is correct.
Been a caveman for about 6 months and love it. However I kept getting strong cravings for carbs, especially bread! This bread is probably going to be my saving grace… I thought the dry ingredients were way too little, but the bread came out perfect! The most expensive part was the almond butter (8 euros here in Germany). However it is very delicious and I really enjoyed the batter.
Thanks for the amazing bread! Do you have any other Paleo recipes to keep my cravings at bay? 🙂
Hi, is the coconut oil measured melted or before melting it? Im gonna try make this tmrw morning. Can’t wait!
As stated in the recipe, the coconut oil is melted.
I love this recipe, and post for that matter! 🙂 thank you for sharing!!
By the way, would you happen to know whether Shadow Mountain Farm is still operating?? Your photos are fantastic and looks like it would have been an amazing experience.
Thanks again!!
Trace
Unfortunately, they had to sell it. 🙁
Hi Elizabeth , it’s wonderful recipie. I am thinking of trying this. Can I use chia seeds instead of flax?
Yes, but you must not use too many chia seeds as they have a binding quality.
Hi! Is there anything the almond butter can be substituted with? My daughter has a nut allergy 🙁
Yes, you can use sesame seed butter but be prepared for a green-ish loaf.
This was fantastic. I just made this with the store bought almond butter and it worked out great. I just posted my toast from breakfast on Instagram @radtrisha
I just made this and it’s AMAZING! I love it. I have a carb intolerance problem and have been trying different ‘bread’ options. Before reading the comments, out of necessity, I made two substitutions, measure for measure: Maple syrup instead of honey, and Ground Chia Seed instead of flax. I’ve since read the comment about reducing the volume of chia as a replacer and will try it next time just to see if this bread could possibly be even better. Thanks so much for this recipe.
Hello,
Can I freeze this bread
I have not tried that, but I am thinking it would change the texture. Always worth a shot though!
HI, I really liked the idea of this bread! Tried it following the recipe to the letter and it came out with a kind of ammonia smell…. I did get this before with a rosemary paleo bread too…. I have no idea what is causing this?
Would it be the soda? The non stick pan reacting with the mix?
taste is not ammonia type but was wondering whether safe to eat….
Thanks a lot!
Yes safe to eat, but definitely might be a reaction with the nonstick pan. I prefer to use regular baking pans lined with parchment paper and sprayed with oil.
Too many eggs!
I am trying to eat less grains. I started by cutting out bread but it’s such an addiction for me that I started looking for how to make the bread.
I made this bread and my only complaint is that it tastes, smells too much like eggs. Maybe reducing the eggs from 6 to 2 would be better.
Even when I toast the bread for pb/j sandwich, the smell from the toaster smells like I am cooking eggs on the stove.
Hope this helps someone else.
I don’t follow a strict paleo diet, but I am looking to reduce grains. I’ve made this bread twice and I really like it! I think this time I will slice it and keep it on the freezer, as I don’t go through it fast enough while it’s fresh.
Can someone who has made this bread please tell me if it can hold up in a sandwich – i.e. that it is NOT too crumbly?
Thank you.
Not crumbly at all, holds up well to toasting and sandwiches
Flax and phytoestrogen? Interesting. Beer has a phytoestrogen component as well. (Hence the girly “beer gut” aka stomach fat.) It’s the hops that is the culprit. 🙂 I don’t see many people giving up beer, and I bet flax is a whole lot healthier.
I tried to make this without the honey, and it still tastes very good! Coconut oil and flour gives it a very nice taste…
Hi, can I use peanut butter instead of almond butter?
I don’t think it will come out the same. Maybe a different tree but? Peanut butter may work but I haven’t tried, so I couldn’t say.
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