Paleo Sandwich Bread (Low carb, Soft, Easy)
Easy Paleo Sandwich Bread is soft and fluffy with healthy whole food ingredients. This paleo bread recipe is low carb and great for breakfast and toasted sandwiches!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup golden flaxseed meal (or whole ground)
- ⅔ cup fine ground almond flour
- ⅓ cup arrowroot starch ((see notes))
- 1 tsp baking powder ((see notes))
- 2 tsp Instant dry yeast
- 1 tsp coarse sea salt
- 4 whole eggs
- 4 egg whites
- 4 tbsp olive oil
- 2 tsp apple cider vinegar
- 1 tsp maple syrup
Instructions
- 1
Preheat oven to 350F. Line a 8.5 X 4.5 loaf pan with parchment paper.
- 2
Dry: In a large mixing bowl combine ingredients from flaxseed meal to sea salt. Mix well until no clumps.
- 3
Wet: In a separate mixing bowl whisk well whole eggs and egg whites. Add ingredients from olive oil to maple syrup. Mix again.
- 4
Combine wet and dry ingredients. Whisk well until there are no lumps. The batter will be thick and moist. The consistency should be similar to cooked oatmeal.
- 5
Carefully pour the batter into the loaf pan. Gently tap the pan on the countertop a few times to even out the batter.
- 6
Bake for 30-35 minutes, middle rack, or until the bread is risen and the top outer tier is in golden brown color.
- 7
Carefully lift the bread out of the loaf pan by holding the parchment paper. Let cool on a cooling rack.
- 8
Slice as desired. Store extra in the fridge in a sealed container for up to 4 days or in the freezer for up to 3 months.