Introducing my Worlds Best Paleo Sandwich
HOLY MOLY.. This Worlds Best Paleo Sandwich Bread recipe was a BEAST, A BEASSST I tell you. I spent literally the last 15 days making it over and over AND OVER until it was absolutely perfect.
I went through TEN DOZEN eggs, 5 POUNDS of Coconut flour and 10 POUNDS of starch during my trials. And I know- even after all that work these last days..that without the last 5 years of constant baking and learning under my belt I could have never pulled this off.
I'm incredibly pleased and proud to introduce this Worlds Best Paleo Sandwich Bread recipe to you. It does't taste Paleo. no no no. Paleo bread is usually not worth eating. But this. Oh myyyyy.
You can use it for sandwiches, french toast, croutons..you name it!
Its SO soft and light. It has a beautiful outside crust and just wait till you see how big and beautiful it gets while baking. Get ready for a real deal bread making experience..just without the gluten, grains dairy, nuts and so much more!
I feel 100% confident that once you taste this Worlds Best Paleo Sandwich Bread you will agree that it is without a doubt the worlds best Paleo Bread. I feel strongly about this because I spent over 80 hours working on it. I made sure it was perfect.
Before you bake..Lets talk a few important details:
- Please NO substitutions. NONE!!!! I know that will be disappointing for some people. But trust me, bread is finicky in general and making even small changes could throw things off. DO NOT ALTER A THING!
- If you don't own a baking scale, go buy one TODAY. When making bread, precision will make or break a recipe. I'm providing both the cup and gram measurements for this recipe. But if you want the bread to actually turn out as its intended to. PLEASE USE A BAKING SCALE! One slightly different amount of any ingredient will cause your bread to become too wet or too dry!
- Yes I know.. the recipe calls for A LOT of egg whites. But I promise there is nothing "eggy" about this recipe nor does it taste like coconut flour. Please use real egg whites, not the ones that you can buy in a milk shaped carton. You can use the leftover yolks to make Custard or Even Mayo! (Custard recipe in Club Angell)
- Follow the directions EXACTLY. This bread isn't hard to make, anyone can do it- but its important you take the time to read the directions and follow them to a T. Skipping something will change your results! Don't be lazy!
- I used a stand mixer to make my bread- if you don't have one a mixing bowl + hand mixer will work! Its extremely important that you use one or the other. DO NOT try to make this by hand - you need electricity!
- This Bread Slices BEAUTIFULLY once it has fully cooled. The day after baking its especially easy to cut into thin slices. You'll notice that the day after it has baked it may also seem kind of hard in texture. Just pop it into the microwave , toast it or warm it up in a skillet and it will taste absolutely incredible!
- 9 Egg Whites from Large Eggs
- 1 1/3 Cups of Coconut Flour ( 165 grams)
- 1 1/2 Cups of Potato Starch (251 grams) (Or Sweet Potato Flour- see note below)
- 4 1/2 Tsp. of Xanthan or Guar Gum
- 2 TBSP Baking Powder ( I use Bob's double acting)
- 1 Tsp. Salt
- 1 Cup of Shortening (190 grams) *I use the brand Spectrum Organics.
- 3 TBSP Granulated Sugar (Coconut Palm Sugar or Organic Cane)
- 3 Packets (3 TBSP) of Knox Gelatine or other brand of choice like Great Lakes.
- 3/4 Cups (174 Grams) HOT water
- 2 TBSP Apple Cider Vinegar
- Preheat oven to 400 degrees. Get out a standard bread pan so that its ready to use.
- In the bowl of a stand mixer (or a mixing bowl) drop in the 9 egg whites. Set aside.
- In the microwave (or a saucepan) heat up the 3/4 cup of water so that its nice and hot (but not quite boiling). Pour it into a little cup or bowl and whisk in the 3 packets of gelatine with a fork until full dissolved. Set aside.
- In a mixing bowl (placed over your kitchen scale) add the coconut flour, Potato Starch, Xanthan Gum, Baking Powder, Salt and Sugar. Mix together. Add in the shortening- and cut it into the mix so it becomes part of the flour mix. Set aside
- Place the whisk attachment on your stand mixer, and begin whisking the egg whites at high speed until soft peaks form (this will take just under a minute). Pour in the gelatine and water mixture and continue to beat for another 10- 15 seconds.
- Begin slowly pouring the flour mix into the stand mixer, while its mixing on low. Once all the flour is in- beat on high for about a minute.
- Pour in the 2 tablespoons of apple cider vinegar. Beat for 20 seconds longer. Then turn the stand mixer off.
- Lightly oil your kitchen counter- and use a spatula to drop the glob of sticky bread dough onto the oiled surface. (Oil your hands too as needed)
- Pound the dough a little with the palms of your hands to beat out any big crevices in the dough. Then roll it around to form it into the shape of a loaf of bread that will fit into your bread pan.
- Don't spend too much time doing this- the quicker you get the dough into the oven the better!
- Put the dough into your bread pan and then place it on the middle shelf of your hot oven. Bake for 20 minutes and 400 degrees. Then turn the heat down to 375 and bake for another 40 minutes.
- Remove from oven and allow your bread to cool 100% before you slice it. Waiting, makes a huge difference in how the bread will slice for you! (If you slice too early the bread will be goo-ey on the inside at first!!)
- I'll be gathering an inside temperature to add to this post of the finished bread recipe. But another way I test doneness is by sticking a long skewer stick into the bread to see if it comes out clean..kind of like you can do with muffins and cakes. I'm able to tell by the way if feels when I poke if the dough is still goo-ey on the inside or if it feels baked through like the outside crust. The only way I can think to describe this is that the inside texture should have almost the same "give" as the outside texture when you put the stick in. You shouldn't feel a ton of resistance when you hit the inside portion of the bread dough. Take note of how it feels when the stick going through the outside crust and look for a similar "resistance" on the inside
Store the bread at room temperature in a sealed bag (after it has cooled). This bread tastes best slightly warm so I like to heat it up briefly before serving. Be sure to try toasting it as well! Feel free to freeze this bread once it has cooled to use later. However, do not store it in the fridge!
If you want your bread crust softer- you can gently tent it with tinfoil after the first 20 minutes of baking. Don't press the tinfoil down hard as the bread is going to continue to rise for at least the next 20-30 minutes of the baking time.
** Online from Barry's Farm you can order "Sweet Potato Flour". Its actually sweet potato starch and it will work as a perfect substitute for the potato flour in this recipe, if you would like to use that instead!. I have also seen sweet potato starch/flour at asian grocery stores. Its super cheap there and also should work as a great sub! **