This is one of my favorite easy-to-bake bread recipes. It can be used for sandwiches, rolls, and toast. It comes together easily and tastes delicious. What I also like about this bread is its overall texture, which to me is like sandwich bread that contains gluten. It stays together well, and it's a bit firm on the outside and softer on the inside.
This is also a very flexible recipe, in that you can use just about any nut or seed butter. The flavor and color may change a bit, but the overall texture stays the same. If the nut butter is dark, like roasted almond butter, the bread will be on the darker side, while the opposite is true for lighter butters, such as cashew. Double the recipe to make more than one loaf at a time.
Quick Tip: If you like French toast, create a loaf especially for French toast by adding an additional ½ tablespoon honey and 1 teaspoon of cinnamon to the batter. Slice the bread, dip each slice in a beaten egg, and fry on both sides in a buttered frying pan.
Simple Sandwich Bread {grain-free}
Ingredients
- ¾ cup smooth nut or seed butter
- 4 large eggs
- 1 tablespoon honey
- ¼ cup finely ground nut or seed flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F/175°C.
- In a bowl, use a spatula or mixer to blend together the nut butter, eggs, and honey until creamy.Â
- Add the remaining dry ingredients to the batter and blend until creamy.Â
- Pour the batter into a baking pan; I use a 3½ by 7½-inch loaf pan or a 5 inch by 8 inch silicon loaf pan, but you can use a larger pan. Bake for 40 minutes, or until a toothpick inserted in the center of the loaf comes out clean.
- Let cool and slice. Seal and store at room temperature for a few days, in the refrigerator for a few weeks, or in the freezer for a month or so.
Pamela Sier says
I've been having histamine intolerance issues since January- not fun. Now, Bobs Red Mill super fine almond flour that I have been using for years is hard to find and super expensive. We still have problems getting enough eggs to make the recipes...thank you for the tips on using other ingredients instead of eggs. I just love your recipes!!!! I remember reading in one of your recipes that you used a different brand of almond flour than Bob's Red Mill. I cannot find it. Would you mind sharing the brand you use for very finely ground almond flour. Thank you so much. Hugs, Pam
Hi Pam, thank you! The brand I use and prefer is Wellbee's: https://amzn.to/3EbVMlU
Paula A Hopkins says
I have your books, Coconut flour cookbook, Cooking for the SCD, and love them both. I have made many of your recipes and all are good. I have Crohns and these are a great help. I have several silicone loaf pans but cannot find the size of 3 1/2 by 7 1/2. If you don't mind can you tell me where you bought yours from? I have an 8 inch, an 8 1/2 inch and a 5 inch.
Thank you, Paula
Hi Paula, Thanks for buying my books! The 3 1/2 by 7 1/2 pan I use is not silicon, but it's this one: https://amzn.to/3NPUIp0. There are some this size in silicon on Amazon, like this one: https://amzn.to/4eipOAu