I am so excited about this bread recipe. My husband has been making, for a couple of years, a gluten free bread that he likes. Unfortunately, it has lots of ingredients that I don’t eat; corn starch, xanthan gum and eggs to name a few. I have been jealous when he makes it as it smells so good. In my previous life I was an avid bread baker, having my own sourdough starter, etc. My answer to not eating bread has been Paleo Wraps made by Julian Bakery and they have worked great. But, they are not bread. I recently bought some new flours that are AIP. I have wanted to bake bread or rolls with them but haven’t had the chance…until yesterday. It just so happens that I am out of Paleo Wraps and I had Search and Rescue training today. I wanted to be able to eat something other than an Epic Bar. I decided to try to make some bread so I could have a sandwich today.
This recipe is pretty easy as all the ingredients go into a large mixing bowl that I beat with a hand held mixer. I am sure I could have also used my Kitchen Aid mixer. The dough is poured into an oiled jelly roll pan and then spread evenly with a spatula (the same one I used for the mixing bowl). So Easy. No kneading or loaf forming. It makes a bread that is the thickness of sandwich bread. It is hearty like a multi-grain bread would be.
I made this bread last evening after dinner. I had to try a piece, of course. It was dense, had good flavor, and the crumb didn’t fall apart. My husband tried a piece and was impressed. I made my prosciutto, avocado and spinach sandwich at about 10 pm. I was worried that it might get soggy by the am and certainly by lunch time so I wrapped it in paper towels and then wrapped it in aluminum foil. I didn’t want it to be smashed in my backpack so I put it into a plastic container for protection. I need not have worried. The sandwich was in perfect condition when I started eating it at noon (14 hours after being made). I couldn’t finish it so I brought it home. My husband finished it at 3:30 pm (more than 17 hours after being made) and it still was not soggy or falling apart. THAT I call a winning bread recipe.
AIP Sandwich Bread
- 3 cups water
- 2 tablespoons unflavored gelatin
- 2/3 cup olive oil**
- 1 cup plantain flour
- 1 cup sweet potato flour
- 1 cup tiger nut flour
- 1/2 cup cassava flour
- 1 teaspoon plus 1 pinch salt
- 1 teaspoon baking soda
- 1 teaspoon apple cider vinegar
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Pre-heat the oven to 350 degrees. Grease a jelly roll pan with olive oil. Pour the water into a large mixing bowl and sprinkle with the gelatin. Mix in with hand blender on low setting. Add the oil and mix. Add the flours, one at a time, mixing well between each. Mix in the salt. Add the baking soda and vinegar and mix in. Pour into prepared jelly roll pan. Spread evenly and into the corners with a spatula. Bake for 25 minutes. Cool and cut into bread slices using a pizza cutter wheel or knife. Store unused bread in a plastic container in the refrigerator.
**I used 1/3 cup Meyer lemon infused olive oil and 1/3 cup roasted garlic infused olive oil.
This recipe for AIP Sandwich Bread was shared on the Paleo AIP Recipe Roundtable 132
