Here my friends is the answer to MOST of life’s problems… Sliced Grain-Free bread big enough and tasty enough for sandwiches! 🙂 This recipe is modified from a recipe “Melissa’s Tasty Sandwich Buns” found in my Comforting Eats Cookbook. I updated the recipe to include less eggs and it turned out perfect.
This bread is not only easy to make but it stores well in the fridge or freezer. Make it on the weekend and have on hand which you just need to eat a sandwich.
I grew up eatings LOTS of sandwiches. Weird sandwiches, lol. My daddy would say, “make a jam sandwich.” That means jam just about any and everything between 2 pieces of bread (Bunny Bread) with mayo and call it a sandwich!
If you are a sandwich kind of gal (or guy), make this recipe and keep on hand!
Ok, you are going to need some special tools to make this bread quick and easy. I have linked them below on Amazon. If you are in need of these items, please follow the links below. I spend lots of time and money creating recipes and posting them on the blog. I get a VERY small commission if you buy these items (or others) using my links. 🙂
- Parchment paper: NOT wax paper. I also tried foil but it stuck so get parchment paper which will not stick and is safe for the oven.
- Angled Spatula: You could use a butter knife but an angled spatula will help you spread the batter to all corners and get it even. This is important so that your bread slices will be of even thickness.
- 8X8 Square pan: It’s good to have these on hand for correct sizes of bread. A jelly roll pan can also be used (but all batter in one jelly roll pan) but when you cut the bread, it will not be square slices.
- Serrated Knife: Perhaps another knife will do but I like using a serrated knife to slice the bread into slices. Be careful and take your time.
This recipe makes 16 sandwich slices or enough bread for 8 generous sandwiches.
NOTE: You can EASILY half this recipe and only use ONE 8X8 pan and make enough bread for 4 sandwiches.
1-22-18 EDIT: Recipe has been updated to make it a bit thicker since people were complaining it was too thin to cut.
Dale’s Raw Food Bars BOGO SALE
As mentioned several times, my life has changed TREMENDOUSLY in the last 6 years… We have moved 4 times, had 2 more kids, life has been just chaos to say the least. In the last few years I have learned that sometimes I have more money than time and have opted for a few convenience foods. I discovered Dale’s Raw Foods protein bars about that time.
Dale’s Raw Food Bars contain about 22 grams of protein (not from soy or dairy), contain between 7-8 grams Net Carbs (total carbs minus fiber) and are the perfect convenience food. We don’t eat them everyday but when you have to run out of the door and need something quick and health, these are my choice. I still prefer REAL home cooked foods but as the mom of 3 kids ages 6 and under, I need short cuts every now and again! 🙂
Oh, like the name says, they are raw. I buy in bulk and store them in the freezer until needed to keep them fresh. So go check them out. Now is the time to buy since you buy 1 box and get 1 free. (Honestly this is usually the only time I buy because of the great deal and I stock up.)
They have about 22 flavors of protein bars so I am sure you will find something you like. My favorites are Graham Cracker, Blueberry Macadamia, Chocolate Almond Coconut and Cookie Dough! They are not super sweet but have good flavor for such a healthy protein bar.
Don’t know which flavors to order? You can order individual bars using THIS link!
Yeilds 16 slices or enough for 8 large sandwiches. Each (2) slices contain: 205 Calories, 18 grams Fat, 2,7 Net Carbs, 7.6 grams Protien
1-1/2 cup plus 1/3 cup almond flour
2-1/2 tablespoons coconut flour
Heaping 1/4 teaspoon salt
2-1/2 teaspoons baking powder
5 tablespoons salted butter, melted
1/4 cup plus 1 tablespoon water
In a medium bowl combine almond flour, coconut flour, baking powder and salt. Mix well. In a separate small bowl, combine melted butter, eggs and water and blend well with whisk. Pour egg mixture into flour mixture and blend until batter is smooth.
Evenly divide batter between both pans. Using an angled spatula, spread batter out evenly, making sure batter is not too thick in center or too thin around the edges. Bake for 15-19 minutes or until edges just start to brown or toothpick inserted in center comes clean.
Invert onto cooling rack and remove parchment. Allow to cool for 5-10 minutes before carefully cutting each square in quarters and then using a serrated knife to cut each piece in half horizontally for sandwiches. After cutting, you will get 8 slices from each pan, totalling 16 slices from both pans.
Toast in toaster or use as is for great sandwiches. Store remaining bread in fridge or freezer.