White Sandwich Bread

MAKES 1 NINE-INCH LOAF Ingredients • 1 cup (240 ml) warm coconut milk • 3 tablespoons (45 ml) coconut oil, melted and cooled • 2 tablespoons honey • 2 cups (480 ml) almond flour • 1½ cups coconut flour and ½ cup extra if needed • 1 tablespoon (15 ml) baking powder • 2 teaspoons (10 ml) salt • Extra coconut oil for greasing loaf pan. Preparation 1. Preheat oven to 350° F (180°C). Grease a 9x5-inch loaf pan with coconut oil. 2. Mix all dry ingredients together in a bowl and whisk to combine. 3. Mix all wet ingredients together in a second bowl and whisk to combine. 4. Add wet ingredients to dry ingredients and whisk to combine. 5. Scrape the dough into the prepared loaf pan using a rubber spatula. Bake until golden brown, 20 to 30 minutes, rotating the loaf halfway through baking. Cool the loaf in the pan for about 15 minutes, then flip out onto a wire rack and allow to cool to room temperature, up to two hours, before serving. Chef’s Note: You can use this bread to make breadcrumbs. Preheat oven to 350° F (180°C). Tear or cut bread into half-inch pieces and place in a single layer on a baking sheet. Place baking sheet in the oven and bake for 15 to 25 minutes, or until bread is dried out and no longer soft in the center. Check on bread at 10-minute intervals. Remove from oven and cool on a rack. Place cooled bread in a food processor and process until desired crumb size is reached. To make panko breadcrumbs, remove the crust from the bread before tearing into pieces. Use this same technique to make croutons. Instead of tearing bread into pieces, cut the bread into quarter- to half-inch pieces. Consider tossing the croutons in your favorite herbs and spices before baking.

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White sandwich bread that slices, toasts, and holds a sandwich — with no wheat anywhere in it. Almond flour and coconut flour rise around warm coconut milk and honey into a tender nine-inch loaf. It also turns into excellent breadcrumbs, per the chef's own note.

Pro Tips

• Whisk the dry ingredients and the wet ingredients in separate bowls before combining — even mixing matters more here than in wheat bread.
• Melt the coconut oil but let it cool before it meets the other wet ingredients; hot oil changes the texture of the batter.
• Scrape the thick batter into a greased 9x5-inch loaf pan and bake 20-30 minutes at 350 degrees, rotating the loaf halfway through.
• Cool the loaf in the pan about 15 minutes, then flip it onto a wire rack and let it cool to room temperature — up to two hours — before slicing. Warm paleo bread crumbles.
• To make breadcrumbs: dry half-inch pieces in a 350-degree oven for 15-25 minutes, checking at 10-minute intervals, then process to your preferred crumb size.

Frequently Asked Questions

Why must the loaf cool so long?

Paleo breads set their structure as they cool. Slice it warm and it crumbles; give it up to two hours on a rack and it cuts like sandwich bread.

Why is there extra coconut flour listed?

Coconut flour brands vary in absorbency. Keep the extra half cup on hand and add it only if the batter seems too loose for a loaf.

Can I really make breadcrumbs from this?

Yes — the chef's note walks through it: dry the pieces in the oven, then process. Remove the crust first for panko-style crumbs, or cut cubes and season them for croutons.

How should I store the loaf?

Wrapped in the fridge for several days, or sliced and frozen. Toasted slices are the best day-two treatment.

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