Paleo Sandwich Bread - Gluten Free
Here's my best ever paleo bread recipe that has the same exact texture as real bread. This gluten free bread is made with flax meal, psyllium husk, and pasture raised eggs. The paleo bread does not taste or smell eggy, and has the perfect texture for making sandwiches.
Ingredients
- ¼ cup packed ground flax seeds (or flaxseed meal)
- ½ cup of water
- ¾ cup arrowroot starch or tapioca starch
- 1 ½ tablespoon psyllium husk powder
- 1 teaspoons baking soda
- 1 teaspoon salt
- 4 eggs
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- 1 cup almond butter
Instructions
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Preheat oven to 425F
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Add the ground flax seeds to the water and let sit for 15 minutes. In the meantime, mix the dry ingredients in a large bowl, including the arrowroot starch, psyllium husk, baking soda and salt. Whisk well to combine.
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Use a hand mixer to beat the eggs on high for about 3 minutes until they get fluffy. Add the flax seed/water mixture and honey. Beat for another minute. Add the almond butter, vinegar, and beat for another couple of minutes. Add the wet mixture to the dry ingredients and beat again for couple of minutes.
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Pour the batter in loaf tin lined with parchment paper and bake for about 30-35 minutes in a 425F oven. The internal temperature of the bread should be 198F when it is done. If you have a probe thermometer you can stick it in the center of the bread after 25 minutes and set the target temperature to 198F.
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Remove from oven and let the bread cool for 15 minutes then pop it out of the baking tin. You may have to run a spatula around the sides to release the bread. Slice and serve, or keep in the fridge for 3 days in a zip-top bag, or freeze for 3 months.
Recipe Video
Recipe Notes
Macros per slice of bread, recipe makes 15 slices:
161 calories
9.3 grams of net carbs
11.3 grams of total carbs
11.2 grams of fat
5.7 grams of protein
2.3 grams of fiber