Paleo Sandwich Bread (Lectin-free, Low Histamine, fast, high protein!)

Full of protein and excellent for toast, Paleo Sandwich Bread is also super fast to make. Paleo Sandwich Bread is also Gluten-free, Grain-free, Yeast-free, Lectin-free and Low Histamine.

Course Breakfast, Side Dish

Cuisine American

Keyword bread, gluten-free, grain-free, lectin-free, low-histamine, paleo, sandwich, yeast free

Prep Time 10

Total Time 55

Servings slices

Calories 123kcal

Author Megan

Cost $8

Equipment

loaf pan
blender
oven

Ingredients

10 eggs preferably grass-fed, and not extra-large*
1-¼ cups cassava flour Otto's**
¼ cup avocado oil
¼ cup honey
½ teaspoon baking soda sifted
½ teaspoon sea salt

Instructions

Preheat oven to 350 degrees Fahrenheit.
In a medium size bowl whisk together cassava, sifted baking soda and sea salt.
In a high-powered blender (alternately, use a mixer) place ingredients in the following order: eggs, oil, honey, flour mixture. Blend on low speed 10 seconds. Stop motor, scrape sides and bottom briefly, and blend on low 3 more seconds. Allow batter to thicken slightly while you prepare the pan.
Lightly grease a small-standard*** size loaf pan. Line with parchment paper. Pour batter in, and bake 45 minutes** in preheated oven. Test doneness with a toothpick inserted into center of loaf to be sure it's cooked through. Pull up on parchment to release loaf from pan. Cool, slice, and serve.

Notes

*A few folks in the comments have had issues with their dough spilling out during baking or being under-cooked in the center, or deflating. I tried to re-create this problem so I could help trouble-shoot. I believe this happens if the eggs are extra-large; so in essence the cook is adding an extra egg to the recipe. I use pasture-raised, local eggs that are medium or medium-large in size. I think that's the issue! :) So please use the same size (and preferably pasture-raised) eggs that I do to ensure success.

**This recipe has only been made using Otto's Cassava Flour. If you use a different product, you may have different results. I recommend Otto's for ensured success.

***This recipe has been made in a 4" by 8" metal loaf pan and in the small/standard size pyrex/glass loaf pan. It has also been made in a large clay (Pampered Chef) loaf pan. All of these pans baked the loaf in the exact same way: 45 minutes was the perfect amount of time needed. However, be aware that different pans may require a longer baking time.

Nutrition