As I've mentioned before, I'm not set on gluten-free or paleo being THE answer, but I recognize that these types of nutritional approaches work for some. With that in mind, I always keep my eyes open for promising recipes that fit these dietary interests. This bread recipe is pretty great. The end result is a bit crumbly, but definitely a passable bread. We enjoyed it as open-faced, mini BLTs. Then, I enjoyed it as a delicious grilled PB and fruit sandwich breakfast (bonus recipe at end!)
It was pretty simple. It doesn't involve any funny gums or starches, or a million types of flours that you can't find anywhere. The original recipe was written for a standard, 8"x something loaf pan, but I didn't have enough almond flour, so I just halved it and made 2 small loaves (hence the mini BLTs... :) I used some homemade almond flour, made from the almond pulp left over after making almond milk (almond milk recipe to follow soon!). If you want to make your own, you can just grind/blend almonds until they form a floury texture. Don't over-grind or you'll end up with almond butter (or maybe DO overgrind and you can just make this instead!)
Gluten-free, Paleo Sandwich Bread
2 small loaves
adapted from Living Healthy with Chocolate
1 cup almond flour (homemade or otherwise)
3 Tbs + 1/2 tsp ground flax
1/2 tsp whole flaxseed (optional)
1/4 tsp salt
1/2 tsp baking soda
1/4 cup arrowroot powder or cornstarch (I used cornstarch...I didn't have the arrowroot)
3 Tbs butter or coconut oil (melted, but not hot)
2 eggs
1/2 tsp apple cider vinegar
1/4 cup greek yogurt or regular (I recommend using full-fat yogurt; make sure it's plain!)
Preheat your oven to 350*. Line the loaf pans with parchment paper (or grease the pans).
Mix your almond flour, ground flaxseed, salt, baking soda, and arrowroot/cornstarch together in a medium bowl. In a small bowl, whisk together the melted butter/coconut oil, apple cider vinegar, yogurt, and eggs. Combine the wet with the dry and mix. Pour batter into your prepared pans. If you're using whole flaxseeds, sprinkle them over the top.
Bake about 20 minutes. If you're making the smaller loaves, keep an eye on them to make sure you don't over do it. A toothpick inserted in the center of the bread should come out clean. Let it cool on a wire rack. Cut and enjoy!
"Bonus" PB & "J" Recipe
serves 1
4 slices Paleo, Gluten-free Sandwich Bread
1/2 Tbs butter
1/2 banana, mashed
1-2 Tbs peanut butter
2-4 strawberries (fresh or frozen, just thaw the frozen), thinly sliced
Heat a skillet on medium heat. Melt the butter in the skillet and swirl it around. Spread a bit of PB on one slice of bread, slop on half of your banana mash, and half of the strawberry slices. Spread peanut butter on a second slice of bread, put it on top of PB/banana/strawberry mass. Place in the skillet and "grill" (ya know, like you grill grilled cheese?). Repeat with remaining ingredients. Grill until toasted and golden on one side, flip, and repeat. Enjoy a gooey, delicious, nutritious breakfast/snack/anytime bite.
Gluten-free, Paleo Sandwich Bread
2 small loaves
adapted from Living Healthy with Chocolate
1 cup almond flour (homemade or otherwise)
3 Tbs + 1/2 tsp ground flax
1/2 tsp whole flaxseed (optional)
1/4 tsp salt
1/2 tsp baking soda
1/4 cup arrowroot powder or cornstarch (I used cornstarch...I didn't have the arrowroot)
3 Tbs butter or coconut oil (melted, but not hot)
2 eggs
1/2 tsp apple cider vinegar
1/4 cup greek yogurt or regular (I recommend using full-fat yogurt; make sure it's plain!)
Preheat your oven to 350*. Line the loaf pans with parchment paper (or grease the pans).
Mix your almond flour, ground flaxseed, salt, baking soda, and arrowroot/cornstarch together in a medium bowl. In a small bowl, whisk together the melted butter/coconut oil, apple cider vinegar, yogurt, and eggs. Combine the wet with the dry and mix. Pour batter into your prepared pans. If you're using whole flaxseeds, sprinkle them over the top.
Bake about 20 minutes. If you're making the smaller loaves, keep an eye on them to make sure you don't over do it. A toothpick inserted in the center of the bread should come out clean. Let it cool on a wire rack. Cut and enjoy!
"Bonus" PB & "J" Recipe
serves 1
4 slices Paleo, Gluten-free Sandwich Bread
1/2 Tbs butter
1/2 banana, mashed
1-2 Tbs peanut butter
2-4 strawberries (fresh or frozen, just thaw the frozen), thinly sliced
Heat a skillet on medium heat. Melt the butter in the skillet and swirl it around. Spread a bit of PB on one slice of bread, slop on half of your banana mash, and half of the strawberry slices. Spread peanut butter on a second slice of bread, put it on top of PB/banana/strawberry mass. Place in the skillet and "grill" (ya know, like you grill grilled cheese?). Repeat with remaining ingredients. Grill until toasted and golden on one side, flip, and repeat. Enjoy a gooey, delicious, nutritious breakfast/snack/anytime bite.
