I’m sure there are some good grain-free bread recipes out there–I just haven’t found one that we really like. So, I combined a few different recipes, modified it some and came up with this one. If you make it in a regular loaf pan, it will be a short loaf–about 2 inches high. But it still is good toasted or plain as a sandwich or with honey-sweetened strawberry jam. The texture is totally different than a wheat flour bread, but we like it. I hope you do as well!
Grain-Free Sandwich Bread
Ingredients:
3/4 cup sifted coconut flour
1/2 cup flaxseed meal
1/2 cup almonds-ground
1/2 cup arrowroot powder
1 tsp. salt
2 tsp. baking powder
1/2 cup applesauce
1/4 cup butter or coconut oil (melted)
6 eggs
2 Tbsp. honey (optional)*
sesame seeds (optional)
Directions:
1.Preheat oven to 350 degree.
2. Combine dry ingredients.
3. Add applesauce, butter or oil, eggs and honey and mix well with a hand mixer or stand mixer.
4. Pour batter into greased loaf pan or pans (1 regular size loaf pan or 2 small loaf pans** — I grease sides of pan with butter). Sprinkle sesame seeds on top of batter if desired.
5. Bake at 350 for 35-40 minutes or until knife inserted comes out clean.
6. Let cool completely before storing. (I store it in the fridge, but don’t know if that is necessary.)
*Optional: I accidentally left the honey out one time and loved the result!
**The loaf in the picture was made in a small loaf pan — 5″ x 2 1/4″ x 2″ (the plate was a small plate)
Vicki v
Apr 16, 2016 -
Found this on Pinterest and tried today. I love the flavor but it’s a tad dry. I think I’ll add more oil or maybe even a little coconut milk next time. Thanks for sharing!
Valan
Aug 30, 2015 -
This bread (and actually every recipe I have tried on your website so far) is phenomenal!
I am having trouble getting my bread to cook all the way through though in only 40 minutes. Even after 50 minutes, it still seems doughy in the center. Have you or anyone else had this issue? Maybe the bread is just hot and seems doughy to me? Please let me know!
Edith
Mar 6, 2015 -
It looks great! Do you have any recomandation, can I replace the apple sauce? With what? More melted butter? Or.. We can not find there in stores any.
Thanks!
Jennifer
Mar 13, 2015 -
Yes I believe you could do more oil/melted butter. You might have to play with the amounts though.
Edith
Mar 13, 2015 -
Thanks, Jennifer! 🙂
Betty
Oct 30, 2014 -
This recipe – for the ‘sandwich’ bread is Fantastic. I’m on the Phase 1 anti-fungal diet & this bread fits. Instead of honey, I used Xylitol – but forgot to put sesame seeds on top. (can’t taste any sweetener but maybe it adds a little?)
Mine was only about 3/4″ high (each one) so not sure if I did something wrong or the pans I used were too wide. – But no matter, I’ve been eating this bread as a snack, warmed up in the toaster then spread with Coconut Oil. GREAT TASTING Bread.
I’m going to have to bake more & freeze so I’ll always have some on hand. (I’m single so I don’t need to ‘share’)
Zjac020
Apr 14, 2014 -
When you say 350 degrees is that Celsius or Fahrenheit? Also what setting in the oven? With fan, without, heat from above or from below? At what height in the oven rack wise?
I’m having trouble with the correct baking!,
Many thanks,
Zjac
Jennifer
Apr 14, 2014 -
Wow, I never knew there could be so many settings on an oven! So here are my answers as best as I can tell you: 350 degrees Fahrenheit, my oven doesn’t have a fan going while baking so NO fan and I think the heat is from below…but I’m not positive. The top on my oven is broil and you don’t broil this bread. My oven rack is near the middle of the oven or a little below middle. I hope that helps! I am learning though with gluten-free baking that recipes are totally different in different climates…so if it’s not working, I’m sorry! I still don’t understand much about the how climate affects recipes.
Zjac020
Apr 14, 2014 -
Thanks for al the info. Very helpful! I was using 300 degrees celsius! That explains the main problem! Also using a fan and heat from above and below. No doubt that with all these options sometimes less is more.
Thanks again!
Janell Hartman
May 23, 2013 -
Greatness! Just made this. I didn’t have a loaf pan, so I used cupcake tin. Perfect !!!! Little sammy-buns with an increase of delicious crust area.
Also, I follow Ayurveda, so I never bake with honey, it turns toxic. So, I used stevia drops (even tho you said it didn’t necessarily need sweetener to be yummo, which is awesome. But, I like a bit of sweet) But I also have coconut nectar on hand and will try that next time. Thank you kindly!!!
elizabe th
Mar 25, 2013 -
I didn’t find arrowroot powder… But I found one that said arrowroot flour/starch. Is that the same thing with a different name?
Justine
Feb 20, 2013 -
I recently decided to eat more “whole” foods as part of a healthy diet, so I’ve started trying out gluten-free recipes. I love this one. Love it. Yes. The bread is more “dense” than traditional, store-bought bread, but that’s because there’s FOOD in it. Thank you for sharing this recipe. I am glad to know that I can be more healthful and still have a sandwich now and then. 🙂
alison
Nov 26, 2012 -
Hi, I was wondering i have just started looking at sites and i have never seen coconut flour.. I was wondering can I replace coconut flour with rice flour as I am a newbie at this.
Jennifer
Nov 26, 2012 -
Hi! Actually, coconut flour is very strange to work with. Its use required extra eggs and often extra liquid. To substitute something for coconut flour you would need to reduce the eggs a bunch.
April
Oct 27, 2012 -
There are alot of eggs in the recipe. I am somewhat intolerant of eggs, but can have them in cooked good. However, 6 eggs in a baked good is more than usual. Is there a way to replace the eggs or use less in combo with something else and still get the same results? Looks yummy!
Becky
Sep 16, 2012 -
Can you use almond flour in place of the ground almonds? Same thing, right? 🙂 Thanks!
Jennifer
Sep 20, 2012 -
Well, they aren’t the same thing, but it would probably work in this recipe. I’ve tried using ground almonds in recipes that call for almond flour and it doesn’t work. Going the opposite way may work though! Good luck!
mommawithfour
Mar 26, 2012 -
Could you tell me what the crumb is like on this bread? does it dry out really fast? I am on a trial run of a gluten/sugar/dairy free diet, due to health issues…to see if my symptoms get better, anyhow I am super picky about my bread…I dont like it dry. Thanks. 🙂
Jennifer
Mar 26, 2012 -
It is definitely drier than your typical, store-bought bread. We do like it for open-faced sandwiches though. If you are doing a gluten-free diet, bread is going to be different. If you are doing other grains such as rice, you could possibly try a rice flour bread recipe. So far, this is our favorite, grain-free bread. Hope that helps!
Christi
Jan 12, 2012 -
I think we’re writing over each other. lol
I’ll try subbing the almond flour for the arrowroot and let you know how it turns out. 😉
blessings,
Christi
Christi
Jan 12, 2012 -
Okay, I just read your other comment. I think I get it now. 😉
Thanks again and sorry for the confusion.
Christi
Christi
Jan 12, 2012 -
Sorry. One more time…Did you mean to write that you “can’t” substitute coconut flour for the arrowroot in this recipe, or did you mean to say that you really “can”? I just re-read that and wasn’t sure….
Thanks!
Christi
Jennifer
Jan 12, 2012 -
I am so sorry to be so confusing! Ok, I would NOT substitute coconut flour for the arrowroot unless you add more eggs….I would first try substituting almond flour for the arrowroot instead…let me know how it turns out!
Beth Husted
Sep 5, 2012 -
Just reading over this post…could you substitute Tapioca Flour for the Arrowroot Starch?
Jennifer
Sep 5, 2012 -
I think you can…but haven’t tried it. I think that arrowroot and tapioca starch are quite similar.
Jessica
Jan 25, 2013 -
I made your recipe last night with the following variations: subbed very thick chia-seed gel (found at the following: http://www.tealightfullyours.com/chia-seed-gel-recipe/TeaSmittenMomma ) for the arrowroot (to make it lower carb); used Trader Joe’s almond meal for the ground almonds and left out the honey–plenty sweet for me with the applesauce. Thank you–it is delicious!
Jasmine @ The Balanced Flower
Nov 2, 2013 -
Hi Jessica,
Which ratio of the link provided you used for the substitution of arrowroot with the chia seed gel? Would love to try that option for a lower carb option.
Thanks in advance!
& Jennifer – thank you for sharing this recipe!
Janet
Jan 26, 2017 -
How much and what ratio chia seed gel did you use to substitute for arrowroot powder? Your link doesn’t work. Thanks!
Christi
Jan 12, 2012 -
Thanks so much for your reply, Jennifer! Yes, both coconut and almond flours are permitted…just no starches (baking powder, arrowroot starch, etc.). I found your site through The Nourishing Gourmet (your pumpkin streusel pie recipe caught my eye but I must’ve skimmed the article a little too quickly and didn’t realize the recipe was yours –oops! ;-). I’m really excited to know that I can adapt some of your yummy recipes to work for me while on SCD!
Thanks again!
Christi
Jennifer
Jan 12, 2012 -
Oh wow–space cadet here. I didn’t even notice it was the bread you had commented on. I thought it was the sweet potato casserole recipe! So, in that case, don’t substitute more coconut flour unless you are going to add more eggs…almond flour may work 🙂 Give that a try. Sorry about that!
Christi
Jan 12, 2012 -
You have soooo many delicious-looking recipes, but I noticed many of them call for arrowroot powder. I’ve recently begun the Specific Carbohydrate Diet and can’t have any starches. ;( Do you know of any suitable substitution for the arrowroot powder, or in some of your recipes that don’t call for too much of it, what would happen if I just omitted it? I’d love to give some of your recipes {like this one ;-)} a try so would appreciate any input you can give.
Many thanks,
Christi
Jennifer
Jan 12, 2012 -
Hi Christi! I am not super-familiar with the SCD diet…can you eat coconut flour or almond flour? In this recipe, I think either of those would probably work. In the other ones (like Dutch Babies, Swedish Pancakes, etc), you can’t just substitute coconut flour for the arrowroot. You may be able to substitute almond flour, I just haven’t tried it. Coconut flour absorbs a ton of moisture, so as long as you know that, you may be able to play with amounts and find something that works! Hope this helps!