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The Best Gluten Free & Grain Free Sandwich Bread
 

For quite some time I have been working on creating a delicious gluten and grain free sandwich bread.  Well I think I finally have come up with the most perfect recipe to compliment any sandwich.  This bread is not as dense as an all coconut flour loaf and has a nice sweetness to it.  You can toast and put some jam or honey on it or my favorite way to enjoy it is to take  2 slices of bread top it with some turkey and a little raw cheese, leave it open faced and put it in the toaster oven until the cheese is melted and turkey is heated through. Enjoy!

 

Organic Gluten Free & Grain Free Sandwich Bread Recipe

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 12 pieces

Serving Size: 1 piece

Organic Gluten Free & Grain Free Sandwich Bread Recipe

Nutrition Info: Calories: 236.8 Fat: 19.5g Carbohydrates: 9.9g Protein: 8.2g

Ingredients

  • 1/4 cup coconut flour
  • 2 cups blanched almond flour
  • 6 large eggs
  • 1/3 cup coconut oil, melted
  • 1/3 cup organic unsweetened applesauce
  • 2 tbsp raw honey
  • 1/2 tsp unrefined sea salt
  • 1/2 tsp gluten free baking powder
  • 1/2 tsp baking soda

Instructions

  1. Preheat oven to 350 F.
  2. With a mixer blend together coconut oil (cooled), eggs, honey, and applesauce.
  3. In another bowl combine coconut flour, almond flour, salt, baking soda and baking powder.
  4. Add these dry ingredients to the wet ingredients and blend on medium speed for 2 minutes.
  5. Transfer to a heavily greased glass 5x9 loaf pan or two mini loaf pans.
  6. Bake for 40 minutes for mini loafs and 50-55 minutes for one large loaf pan, or until the center comes out clean with a toothpick.
  7. Allow to cool completely before slicing.
http://wholelifestylenutrition.com/recipes/the-best-gluten-free-grain-free-sandwich-bread/


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Join the Conversation

20 thoughts on “Organic Gluten Free & Grain Free Sandwich Bread Recipe”

  1. Julia Tipple Farver says:

    Thanks for posting this. Perfect timing, I just told myself that it was time I try life without gluten. I will try making this tomorrow. I’ll be sure to share my reaction. Your recipes are a blessing. Thanks for sharing them. I still wish you were my neighbor…tried talking one of my kids to add that wish to their Christmas list. Ha.

  2. Ines McKean says:

    Sounds delicious. Given there are so many eggs in this recipe, what could be their substitute to maintain the consistency and texture of the loaf? Could gelatin be used?

  3. Whole Lifestyle Nutrition says:

    Not really Ines. The eggs are what help the loaf to rise (being that their is no gluten). It also helps hold the loaf together. I am not sure there is another substitution for the eggs in this recipe. Here is a recipe that is very similar and I use only 3 eggs..you could try this one. http://wholelifestylenutrition.com/recipes/incredibly-moist-pumpkin-bread/

  4. Polly Heinselman says:

    Sounds wonderful

  5. Karyn Spaulding Rudy says:

    Can you substitute the almond flour with coconut flour or oat flour in the pumpkin bread?

  6. Whole Lifestyle Nutrition says:

    You could try the oat flour and see. If you do the coconut flour, I would replace the 2 cups of almond flour with 1/2 cup coconut flour. Rule of thumb, for every cup of flour you only need 1/4 cup of coconut flour.

  7. Judi Boes says:

    Newbie here again lol Can I ever replace coconut flour with spelt flour? Coconut flour hard to find here.

  8. Whole Lifestyle Nutrition says:

    No Judi, not really. Coconut flour is very dense and measures all together differently. You can purchase it here. http://astore.amazon.com/wholelifesn0f-20/detail/B000VZR1ZG

  9. LynnCarangelo says:

    the 236.8 calories,is that per slice?

    1. hallecottis says:

      @LynnCarangelo Yes Lynn it is per slice. The majority of the flour is almond flour and although it has a higher calorie count, it is full of nutrition. You could make the slices smaller if you want and see if that works better for you.

      1. LynnCarangelo says:

        @hallecottis Thank you so much Halle, I LOVE THIS SITE SO MUCH!!!!! YOU ROCK!!!! I want to buy your cookbook after this after holiday BROKE time…. I look forward to it!!! one more question, can I use spelt flour in place of the almond flour or is that a grain? My herbalist told me to stay away from grains. If i use 1/2 cu of coconut flour and not use the almond flour are there less calories? I lost 19 lbs and have about 10-15 to go and am watching my calories and havent had bread in 2 months

        1. hallecottis says:

          @LynnCarangelo Thanks for the compliments :) Spelt is a grain so if you are trying to stay away from grains you need to stay away from spelt. You might want to try my banana bread…it is made with all coconut flour and has less calories. http://wholelifestylenutrition.com/recipes/organic-banana-nut-bread-recipe/ I think it would taste great on a sandwich!

  10. Helinbed says:

    I’m very interested in trying this but 6 eggs seems like an awful lot for 1 loaf of bread. Is that really what it’s supposed to be? Thank you in advance.

    1. hallecottis says:

      @Helinbed yes 6 eggs is right.  You do not have gluten in this bread so that is what helps it rise and keeps the bread together.

  11. April says:

    Going to try this and am wondering how to store it? How long will it keep? Thanks.

    1. Halle Cottis says:

      I like to let my loaf cool and then I slice and put it right into the freezer. It has no preservatives so I would eat it up within a few days if not freezing.

  12. April says:

    Just wanted you to know I make this bread weekly for my son who eats gluten free. I like that it is full of wholesome ingredients without all the usual junk, gums, sugar, and empty calories found in many GF products. And although pricey because I use pastured eggs, I love that it’s full of eggs/protein. Thanks so much.

    1. Halle Cottis says:

      So happy that you are enjoying this bread! It is my families favorite!

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