Low Carb Paleo Sandwich Bread
Light and fluffy low carb sandwich bread. It can be made into buns if you prefer, add some seeds for a crunchier texture or for a Mediterranean taste try adding in some mixed hers and finely chopped sun dried tomatoes!
Servings Prep Time
4 10
Cook Time
25
Servings Prep Time
4 10
Cook Time
25
Ingredients
Instructions
  1. Pre-heat the oven to 175’C (347′ F). If using a baking tray, line with grease proof paper. (if using a silicon baking tray or doughnut molds you don’t need to worry about this).
  2. In a bowl, measure out the coconut flour, ground flaxseed, the spices, the bicarbonate of soda and cream of tartar. Stir to combine.
  3. In a separate bowl place the egg whites and add a pinch of salt. Using an electric whisk whip the egg whites until they form stiff peaks (they will look a little like thick whipped cream).
  4. When the egg whites are thick and fluffy, add in the egg yolks , ideally at the edge of the bowl so you don’t deflate the egg whites. Using a spatula fold the mixture to combine.
  5. Add the dry mixture (ground flaxseed/ spices etc) and continue to fold until the mixture has completely combined. Be careful not to deflate the egg whites.
  6. Spoon the mixture into a baking tray or silicone mold for flat sandwich bread. Use the spatula or the back of a spoon to smooth it out. For buns spoon about 2 heaped tablespoons into doughnut or bun molds.
  7. Sprinkle the whole flaxseeds or sesame seeds over the top of the buns/ sandwich bread. Place in the oven and cook for 20-25 minutes (the sandwich bread takes slightly less time to cook).
  8. Once cooked remove from the oven and turn them out from their molds / baking tray on to a wire rack to cool.
  9. Buns : Once cooled slice through the middle horizontally to make each bun a top and bottom.
  10. Sandwich bread : Cut the bread into 4 equal squares. Then take each piece and place on a flat surface. Hold your hand flat on the top and using a knife, carefully cut horizontally through the bread so that you are left with a top piece and a bottom piece. Repeat for all slices (you will have 8 slices in total – 4 tops and 4 bottoms).
  11. To store keep in an air tight container somewhere dry. They will last up to 4 days.
Recipe Notes

If you wanted to add a bit of texture to the bread slices or buns you could add some seeds into the batter when you are combining all the ingredients together.

For a more Mediterranean flavour you could add 1 tsp of mixed dried herbs and some dried finely chopped sun dried tomatoes.

You can also double the recipe and cook it in a loaf tin, it takes approximately 30-35 minutes to cook but the slices are not very big as it doesn’t rise during baking.

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