This grain-free sandwich bread is dairy-free, Keto friendly, Paleo, and Specific Carbohydrate Diet legal. Six simple ingredients, plus air whipped in, gives a nice fluff to this bread.
My older version of this bread was the most popular recipe on my old blog, getting almost 12,000 hits to date. I have updated it over the years. The addition of extra air and apple cider vinegar makes for a higher rise and less dense texture than most grain-free breads.
For best results use an almond butter that is a bit runny. Have all ingredients at room temperature. I also use an electric beater to incorporate air into the batter.
Preheat your oven to 350F (177C). Grease a 8 1/2″ x 4 1/2″ (21 cm x 11 cm) loaf pan. Cut a single piece of parchment paper long enough to hang over the sides to create a hammock.
Whisk the almond flour, baking soda, and sea salt together in a small mixing bowl. This will get the lumps out of the almond flour and help distribute ingredients evenly. Set aside.
Add the almond butter (or cashew butter) to a large mixing bowl. See the lumps? Beat with a mixer on medium speed until the lumps are gone. Then beat for 30 more seconds.
Add one egg, then beat until it is in incorporated. Then add the next egg and do the same.
At first the batter will look grainy like this. But with each egg it will get smoother. After all eggs are incorporated, beat for one additional minute.
Beat in almond flour mixture, a third at a time, until incorporated. Scrape the sides as needed. Then beat in apple cider vinegar.
Scrape batter into prepared pan and promptly place in preheated oven on middle rack. Don’t let the batter sit out on the counter long, or you could lose some lift. Get that baby in the oven pronto!
Bake about 30-38 minutes, until the bread tests clean with a toothpick. Remove pan from oven. Use the parchment paper handles to remove the loaf and place on a cooling rack. Cool completely before slicing.
This bread slices nicely for sandwiches. To store, wrap in paper towels and put in a plastic bag in the refrigerator. I haven’t tried to freeze it because it doesn’t last long here, it’s usually eaten within a day or two. But it will keep a week in the fridge.
Grain-Free Sandwich Bread
1 cup Almond Flour
1 teaspoon Baking Soda
1/2 teaspoon Sea Salt
3/4 cup Almond or Cashew Butter
5 Large Eggs
1 Tablespoon Apple Cider Vinegar
1. Preheat oven to 350 degrees. Lightly grease and line an 8 1/2” x 4 1/2” loaf pan with parchment paper (make a hammock).
2. Whisk dry ingredients in a small mixing bowl. Set aside.
3. In a large mixing bowl, cream the almond butter with an electric mixer until smooth and lumps are gone. Then beat an additional 30 seconds.
4. Beat in eggs, one at a time, until each is incorporated. The batter will look grainy after the first two, but will look smoother with each egg. Scrape bowl as needed. When all eggs have been incorporated, beat for one additional minute to give it more air for lift.
5. Beat in dry ingredients, a third at a time, until combined.
6. Add apple cider vinegar and thoroughly mix. Scrape the batter into prepared loaf pan.
7. Bake about 30 – 38 minutes until a toothpick test comes up dry. Cool completely on a rack before slicing.
Craving a good sandwich? Here are more options that are SCD friendly:
Crepes from SCD Recipe – OMG!! Great for sandwich wraps!
Flatbread from SCD Recipe – Also makes great mini pizzas.
SCD Sandwich Rolls from Lila Ruth Grain-Free
Grain-Free Sandwich Bread from Against All Grain
Coconut Flour Bread Loaf from Eat Beautiful
The Foggy Noggin' Diner 
Wow, this Grain-Free Sandwich Bread recipe looks fantastic! I can’t wait to give it a try. The ingredients seem wholesome and the instructions are clear. Thank you for sharing this delicious and healthy option!
Have A Great Day Ahead – Melissa
Free Keto Diet Recipes – http://www.ketodietrecipes.co.uk
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Thank you Melissa.
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