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If you ask anyone who has been gluten free for awhile, one of the things they probably miss the most is a good slice of bread. Sure, there are plenty of gluten free breads on the market, but they have issues. Many issues.
Here are just a few that come to mind:
- They are very tiny. And oftentimes have large holes (why??).
- Most of them are found in the freezer because as soon as they thaw, they crumble. So, typically the bread has to be toasted to be eaten in any fashion resembling a sandwich.
- The flours used generally have a very high glycemic index, causing blood sugar to rise fast and then crash. No good.
- They are at least twice the cost of regular bread!
I very rarely buy gluten free bread anymore as I’m always disappointed! Instead, I just bake my own. This recipe is hands down my favorite! I am gluten free due to having celiac disease, but I also try to eat Paleo most of the time as my stomach doesn’t tolerate grains very well. Or dairy, for that matter. And eggs and soy are questionable, so I just try to avoid those too. I sound like a super fun person, right?!
This loaf uses grain free alternatives as well as little concoctions for egg and buttermilk replacements. I have to admit – I was very surprised at how well it turned out! But now it’s my go-to. It not only tastes great, but it actually holds up well as a sandwich – even if it’s not toasted.
Did you hear that? I’ll repeat that, because it’s noteworthy: it holds up well even if it’s not toasted!
And, it’s packed full of fiber, low glycemic flours, and is pretty low carb at just 11 carbs per slice. This bread will fill you up!
Now, one thing I couldn’t quite fix without yeast is the height of the bread. However, the next time I make it I am committed to hauling out my bread maker and giving that a whirl. I have only used it with purchased bread mixes, so I’m not quite sure how it’ll go but I’ll report back soon!
Here are a few of the products I used to make this recipe. If you are new to the paleo diet, you may not have some of these alternative flours on hand – that’s okay! I purchase most of my flours online and prefer the Bob’s Red Mill or Anthony’s brands, as I trust them to truly be gluten free:
I hope you enjoy this bread! If you give it a try, comment below and let me know how you like it!
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Paleo Sandwich Bread
Ingredients
- 1/4 Cup Chia seeds
- 1 Cup Water
- 2 tsp Apple cider vinegar
- 1 1/2 Cups Almond milk, divided
- 1/4 Cup Olive or coconut oil
- 1/4 Cup Roasted pepitas (pumpkin seeds)
- 1/2 Cup Almond flour
- 1/2 Cup Buckwheat flour (ground buckwheat groats)
- 1/2 Cup Cassava flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Salt
Instructions
- Preheat oven to 350 degrees.
- Prepare bread pan. I like to line mine with parchment paper so it's easy to lift the bread out once done. Spray the exposed parts of the pan with cooking spray so it doesn't stick and comes out easily.
- Combine chia seeds and water and let sit for 10 minutes to thicken. It will form a gel and replace your egg.
- Combine ACV and 1/2 cup almond milk. This creates a dairy free buttermilk.
- In a food processor, combine the remaining milk, olive oil, pumpkin seeds, almond flour, and buckwheat flour. Pulse until well combined.
- Transfer into large bowl and mix in the chia egg, followed by the cassava flour. Dough should be sticky, not wet. Continue adding additional cassava flour, 1 tablespoon at a time, until dough is sticky.
- Transfer dough into bread pan. I like to spray the top of mine with a little bit of olive oil spray and sprinkle with rosemary for a bit of extra flavor.
- Bake for about 1 hour 10 minutes, until top is browning and firm. Allow to cool for 30 minutes before slicing. Enjoy!
This doesn’t seem too complicated or having really unusual ingredients. I’ve found alot of the times that recipes that are gluten free are intimidating because of it. I have all of these in my pantry so I’ll be sure to try it.
Thanks Pauline! I try not to create too many recipes with odd ingredients – I know I hate having to buy all sorts of new stuff at the store, so I try to just use the basics! Can’t wait to hear how it goes!
Hi Christen, thanks for sharing thus. Quick question: is it okay to use milled chia seeds for the egg substitute? Looking forward to trying this out! Thanks again. 🙂🙏🏽🌸
Hi Anu! Yes, I believe milled chia seeds are just fine to use in this recipe. Let me know how you like it!
Looks delish and love that its healthy! Cant wait to try!
Thanks Robin! I love how healthy this bread is – and so filling too!
I’ve been working on a recipe for hemp bread, which is very good but was wishing I could find something that didn’t use eggs. Using chia instead of flax for the “egg” is new to me. Will have to reduce the liquid for high altitude, I’m sure. This looks great, and I’ll let you know if I do make it.
Hi Beth! Substituting eggs has been new for me recently too, and I’ve been amazed at how well the chia or flax mixtures work! I don’t miss the egg at all!