Paleo Sandwich Bread

This Paleo bread has a wonderful texture and holds together beautifully! It is
grain, dairy, egg, and soy free – but you won't miss it!

Servings: 12 slices

Author:

Prep Time
20

Cook Time
1, 10

Total Time
1, 30

Side Dish

American

Vegan Dairy Free breakfast Paleo healthy egg free grain free soy free hearty nutritious filling

Instructions

1 Preheat oven to 350 degrees.
2 Prepare bread pan. I like to line mine with parchment paper so it's easy to lift
the bread out once done. Spray the exposed parts of the pan with cooking spray
so it doesn't stick and comes out easily.
3 Combine chia seeds and water and let sit for 10 minutes to thicken. It will form
a gel and replace your egg.
4 Combine ACV and 1/2 cup almond milk. This creates a dairy free buttermilk.
5 In a food processor, combine the remaining milk, olive oil, pumpkin seeds,
almond flour, and buckwheat flour. Pulse until well combined.
6 Transfer into large bowl and mix in the chia egg, followed by the cassava flour.
Dough should be sticky, not wet. Continue adding additional cassava flour, 1
tablespoon at a time, until dough is sticky.
7 Transfer dough into bread pan. I like to spray the top of mine with a little bit
of olive oil spray and sprinkle with rosemary for a bit of extra flavor.
8 Bake for about 1 hour 10 minutes, until top is browning and firm. Allow to cool
for 30 minutes before slicing. Enjoy!