White Sandwich Bread
Sandwich bread was probably one of the things I missed the most when we went paleo and gluten-free. If you're following this blog, you probably know that wheat is not necessary to our diet, as we've been told for years; in fact, it's pretty much poison... And yet, it is the staple in the kitchen for so many things, in one form or another. So I would have to say that bread was probably the hardest thing to give up for our household. It meant no more hamburger buns, no more sandwiches, no more garlic bread, no stuffing, no nothing! Oh the humanity of it all!!! So I hit up the internet for a paleo version that we could use. Oh yes, there were tons of recipes out there. Most of them involved cashew butter, or macadamia butter, but the "quality" of this so-called sandwich bread? Well, it wasn't exactly what I was looking for. I know that I'm not going to get the exact quality of white wheat flour sandwich bread, but I figured if I searched hard enough, I could get close... I tried others, and they just didn't do the trick. They were either too heavy, too crumbly, or had some weird taste, that just didn't fulfill my craving for bread. Some were too much of a pain, and some were too expensive to even attempt to make. But then, as luck would have it, I stumbled across a bread that was pretty decent. It was coconut bread. I tried it, and it was a lot better than the others that I had tried, but it still wasn't quite right. It didn't taste like coconut as they claimed, but it did have a weird, strong taste, the consistency was still a little off, and after a day or two in the fridge, it got hard and heavy. So I played around with the recipe a little bit, and finally, got as close as I could possibly get to wheat bread. And the wonderful thing is, there is no flour to mess with! I know it sounds impossible, but it actually comes out like bread, little holes and all. It cuts beautifully, and it makes a great sandwich! Another great thing that I found was a way to make hamburger buns. Yeah, you could slap two pieces of this bread on your hamburger, but I like to be fancy. So I invested in a $10 whoopie pie pan from Hobby Lobby, and it does the trick. And since this comes out as a batter, rather than dough, it works perfectly for just that. You can even throw some sesame seeds on top halfway through baking if you want to get real fancy.
Prep time: 10 mins Cook time: 60 mins
Yields: 1 loaf
- 10 Eggs at room temperature
- 1/2 Cup Extra virgin coconut oil, cold pressed, and melted
- 1 and 3/4 Cup Coconut Butter, melted till pourable, with no lumps
- 1.5 tsp Baking soda
- 1 tsp Celtic sea salt
1. Preheat oven to 300°F
2. Grease a 5 x 9 inch loaf pan.
3. Place each ingredient into blender or food processor, one at a time, in order given, blending after each addition.
4. It's very important that your coconut butter has no lumps in it at all when you place it in the blender. Make sure everything is blended well. This should look like cake batter when it's done. Don't worry, it'll rise, I promise.
5. Pour batter into loaf pan and place in oven.
6. Bake loaf for 60 minutes. Toothpick should come out clean and top should be golden brown. If it's not, bake an additional 10 minutes, or until toothpick comes out clean and loaf is golden brown. DO NOT bake less than 60 minutes though.
7. When done baking, remove from oven, and let cool for 10 minutes in pan, then carefully remove from pan and let stand until completely cool.
8. After completely cool, slice, and enjoy. Store leftover bread in fridge. Heat up bread before eating.