I have been making grain-free bread for a while, but it just wasn’t right for sandwiches. The one I made I found on Against All Grains and it is made from cashew nuts. It is very good for bread and butter, french toast, and peanut butter sandwiches. But we just didn’t like it for sandwiches. It has a hint of sweet and clashes with salami and BLT.
So I went on a quest for another grain free sandwich recipe and could not find one that was both easy and non sweet. So I did some research, read up on different types of flours, and read about 100 sandwich bread recipes and compared the differences.
Finally I came up with the recipe below and it came out perfect! It is the right texture, has no sweetness to it and it is savory enough for salami. win win.
Sandwich Bread
Ingredients:
1 1/2 cups almond flour
3/4 cup arrowroot powder
1/4 cup flax meal (I often just omit this as I don't always have it on hand.)
1/2 tsp salt
1 tsp baking soda
4 eggs
1 tsp apple cider vinegar
1 tbsp. sesame seeds (optional)
1/4 cup coconut oil - melted
Preparation:
Preheat oven to 350 degrees
Grease a 7 1/2“ x 3 1/2“ loaf pan (Get as close to this size pan as you can or the bread will not get tall enough for sandwiches.)
Sift together, almond flour, arrowroot powder, flax meal, salt and baking soda — set aside
In a large bowl large beat eggs until frothy
Stir coconut oil and vinegar into egg mix until well combined
Gradually add dry ingredients into egg mixture and mix well. Scrape sides of bowl at least once.
Pour mixture into greased loaf pan
Sprinkle sesame seeds on top of loaf - optional
Bake for about 40 minutes. Until toothpick inserted at top of loaf come out clean
Let set in pan for 5 minutes then turn bread out to cool on wire rack
Cut into sandwich size slices
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