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 perfect recipe to complement 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 1x
- Category: side dish
- Method: baking
- Cuisine: american
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Pin RecipeDescription
I finally have come up with the perfect organic gluten free & grain free sandwich bread recipe to complement any sandwich.
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
- Preheat oven to 350 F.
- With a mixer blend together coconut oil (cooled), eggs, honey, and applesauce.
- In another bowl combine coconut flour, almond flour, salt, baking soda and baking powder.
- Add these dry ingredients to the wet ingredients and blend on medium speed for 2 minutes.
- Transfer to a heavily greased glass 5×9 loaf pan or two mini loaf pans.
- 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.
- Allow cooling completely before slicing.
Notes
Nutrition Info: Calories: 236.8 Fat: 19.5g Carbohydrates: 9.9g Protein: 8.2g
Nutrition
- Serving Size: 1 piece
Making my first loaf right now, it smells just wonderful. Cannot tell you how excited I am to have some homemade gluten free bread. Thanks. What is your favorite cracker recipe, that will be my next challenge.
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Oh my gosh, this is my absolute FAVORITE cracker recipe, but warning…they are addicting! https://wholelifestylenutrition.com/recipes/appetizers-snacks/gluten-free-cracker-recipe/
The bread was superb. I froze some slices and later toasted it when I was having a bread craving.
Excellent toasted with a little butter. Thanks so much, great recipe! I will try the cracker recipe next.
Just made this bread yesterday and had some toasted with some goat cheese and fresh onion and tomatoe for lunch. Very nice. I used half a cup flaxseed and one and a half ground almond flour and added some pine nuts and hemp seed, yummm!
Thank you!
That sounds GREAT Karin! Thanks for sharing. You know what would have thrown it over the top for me? Rosemary! Can’t wait to try your version!
Will this bread hold up well for cold sandwhichs filled with a lot of ingredients? A lot of homemade breads falls apart when used that way. Or maybe its just my baking?
Yes, it holds up just fine with sandwiches. If you can do grains, this bread is also fantastic for sandwiches. https://wholelifestylenutrition.com/recipes/best-gluten-free-bread-recipe-ever/
Can you substitute maple syrup for honey? Thanks!
I’m sure you probably could, however, I haven’t tested that.
I thought it was amazing definitely my new go too for bread for my daughter and I.We are gluten free yet when I’m trying to lower my grain intake it’s perfect and in all honesty even if not it’s just good and we enjoyed especially warm.thanks for sharing 🙂
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I am new to all this and I made this last night. First time making any. I smelled wonderful cooking.. then I tasted it an wow it is just so different. I knew it would be. Wasn’t sure what to expect. But I made a sandwich out of it at lunch an it wasn’t bad. I was told that it would take some time to adjust to the new foods. I will make this one again.
my Granddaughter and I are both on a gluten free and grain free diet ,,, so we made this bread today !!! thank you !!! It is amazing We were o trilled eat BREAD again!!! Delicious!!
I’ve made this recipe twice now…..once as a single loaf and today i doubled the recipe for two loaves. Both times I baked it as long as I could without burning the bottom and even though my stick came out clean….there is still a little “too moist” spot. I’m wondering if i cut the applesauce back just a little if that would help. Also I use mostly XL eggs so maybe cutting back 1 egg as well? Any thoughts? Most importantly this is a delicious bread!
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Could someone make a suggestion for replacing the coconut flour and the coconut oil? I am also allergic to coconut as well as wheat, oats, rye, rice, and dairy. It is next to impossible to find things that don’t have either coconut or rice
Could you replace applesauce with something else in this recipe?
Any idea if this would work in a bread machine?