Grain-free sandwich bread made with almond flour and tapioca flour – it’s the best thing since sliced bread!
Now that school is back in session, I’ve been inspired to live vicariously through students of all ages and strengthen my relationship with sandwiches. Just thinking about all the kidlets carrying their lunch pails with them, donning their thinking caps to become little knowledge receptacles makes me feel nostalgic and warms my heart. There’s no denying the relationship between nutrition and the ability to learn and retain information, no matter your age. The way I see it, a big filling sandwich for lunch works wonders for keeping our minds fueled throughout the afternoon hours.
Which brings me to my next point…
SANDWICH BREAD…the maker or breaker of efficient sandwiching bliss. When selecting my sandwich bread, I always select wisely, lest I end up with a broken/torn/squished/unfulfilling lunch. I’m going for three things: 1.) Texture 2.) Durability 3.) Nutrient profile.
After whipping up Almond Flour Pizza Crust a few weeks ago, it dawned on me that the spongy, yet hearty texture and crispy exterior would make the most excellent sandwich bread. Using the same almond flour//tapioca flour//yeast concept, I baked this loaf of grain-free sandwich bread and have been honeymooning with all sorts of sandwiches ever since. I love that the bread is packet with protein from the almond flour, and slow-burning carbohydrates from the tapioca flour. A recipe for digestive happiness!
I used my favorite yeast, Red Star Yeast, which came to life just seconds after I mixed it with warm water and some coconut sugar. I’ve found adding some sugar (yeast food) to the yeast/water mixture helps the yeast activate and results in a majorly fluffy baked good. Let the sandwichscapade begin!
Just like you would a normal loaf of bread, you activate the yeast in water with (be sure your water is between 95 and 115 degrees F)…
In a separate bowl, stir the almond flour and tapioca flour together until well-combined. Mix in the flours into the water/yeast mixture until combined. Cover the bowl and put it in a warm spot in your house, and let it rise for 60 to 90 minutes, until the dough has doubled in volume and appears almost bubbly.
…transfer the bread dough to an oiled loaf pan and bake it off.
Slice that thing up, and you’re ready to insert all your favorite sandwichables.
Let’s talk bread texture. This bread comes has a ciabatta-like texture rather than soft and fluffy. I like my sandwich breads rustic so that they hold all of my stuffers nice and neatly without getting sogged out. This is the perfect bread for panini making or grilled cheese sandwiches – it crisps up easily and does a magnificent job of sandwiching your sandwich innerds. WIN!
This bread is marvelous for the toasting, butter and jam smearing, open-facing, fully loading, it’s just marvelous.
Because I don’t like the ends of the loaves to go to waste, I like to spread almond butter on them, topped with banana and honey…maybe even a spriz of cinnamon if I’m really going to let my hair down.
I’ll be showing you a fresh and funky sandwich recipe tomorrow that will make you go HEY-YO! In the meantime, get ready for healthy sandwich fest by baking up a loaf of this yeasty grain-free bread!
This post is sponsored by Red Star Yeast. As always, all thoughts, feelings, and opinions are my own. Thank you for supporting the brands that support this site!