I am not one to complain, and I try to see the silver lining in every situation… Obviously, I am not excited to have Celiac Disease, but I feel pretty fortunate that, given the extent of the issues I was having prior to my diagnosis, I don’t have anything more severe. Something that would require daily medication with 9,485 side effects that would likely make me feel far more worse than I did before. Something that was terminal. Something that limited or diminished by ability to move. Sure, Celiac Disease is absolutely life-changing. But it is what you make it, and I choose to adapt and thrive with my new lifestyle.
That being said, one thing I really miss is simplicity. Forgot to meal-prep? No worries… Jimmy John’s can deliver a delicious sandwich freaky fast and ease those lunchtime tummy growls. Running crazy after a full day at work and a busy night of dance and softball practice, not even thinking of walking through the door till well after 8pm? Drive-thru here we come. I know that none of those options are healthy. But they were convenient. They were simple. That doesn’t really exist anymore…
Out of all the “simple” things I have grown to miss, a good old sandwich has risen to the top of the ranks. I really haven’t found a store-bought gluten-free bread that I like. And back to convenience, I don’t always have the time to make my own loaf. However, that sandwich craving has been hitting hard lately. Yes, I like lettuce wraps… But sometimes, I just want to layer turkey and bacon and lettuce and pickles between two pieces of bread and enjoy a sandwich the way it was intended to be enjoyed.
I really, really liked my last gluten-free savory bread endeavor, but I have been leaning much more towards Paleo recipes lately and wanted to give a new sandwich bread a try. I scoured Pinterest (shocking, I know) for awhile and found that most of the Paleo sandwich bread recipes I found had a very similar base- almond flour, coconut flour, tapioca flour, and flax seed. I found one that looked good and then tweaked it ever so slightly. If you thought I was excited about the last bread, this bread passes that by about 1,000.
This. Bread. Is. EVERYTHING. It’s dreamy and it was heavenly stuffed with all sorts of sandwich fixings at lunch. I can’t wait to smear it with some peanut butter or Earth Balance or just eat a slice plain because it is really that good. It is so good that I am contemplating having a slice of that instead of a brownie. That’s serious talk, right there.
The really awesome thing about this is that the dough came together in less than 10 minutes, baked for 40, and done. It was so quick and easy and low-maintenance that I will honestly make a batch almost every Sunday, because that little added effort brings back the convenience and the simplicity of finding a quick yet delicious meal on the run. This is a huge win for me, and I hope you will love it as much as I do….
Paleo Savory Honey Flax Bread
Paleo Savory Honey Flax Bread
2 C almond flour
2 tbsp coconut flour
1/4 C flaxseed
1/2 C tapioca flour
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp Pink Himalayan sea salt
3 large eggs
2 large egg whites
6 tbsp unsweetened almond milk
1/2 tbsp apple cider vinegar
1/4 C coconut oil, melted and cooled
2-4 tbsp honey, depending on your preferred sweetness (I used 4)
- Preheat oven to 350 degrees F. Line a 9×5 loaf pan with parchment paper or spray very generously with nonstick olive oil cooking spray.
- In a large bowl, whisk together the almond flour, coconut flour, tapioca flour, flaxseed, baking soda, baking powder, and sea salt. Whisk thoroughly to ensure all clumps are broken up.
- In a medium bowl, whisk the eggs and the egg whites together, then whisk in the almond milk, apple cider vinegar, coconut oil, and honey.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix. Pour the bread dough into the prepared loaf pan and smooth out with a spatula or spoon. Tap the loaf pan a few times on the counter to ensure the thick dough has settled.
- Bake for 40 – 50 minutes or until the top is dark golden brown and the bread passes the toothpick test. (*Note: The original recipe called for 60 minutes, but mine was done around 45. I would start checking around 40 and use color and toothpicks to guide you.)
- Remove from the oven once done and cool for at least 30 minutes before removing from the pan to cool completely. Sneak a taste while it’s still warm and you will experience a bread heaven not visited often by us gluten-free folk.
- Store in the refrigerator wrapped tightly in foil to keep air out. This should last up to 4 days in the fridge. I will be experimenting with freezing later and will keep you posted!
So, there are two important things I want you to know. 1- I was so excited by this bread that it passed Paleo Blueberry Banana Muffins and Berry “Mounds” Bars in posting urgency. 2- That excitement resulted in not having the best pictures to share with you, which is why you get a picture of my amazing sandwich, half-eaten on a paper plate. It’s not glamorous, but it is damn good ha!