Paleo AND Vegan Sandwich Bread

Can I just say something here?  Baked good that are both Paleo AND Vegan are a little hard to make.  I mean, holy crap…I can’t use eggs.  I can’t use wheat flour.  I can’t use xanthan gum.  I can’t use 90% of the gluten free flours out there…sooo, hey, let’s make bread out of NOTHING!!

OK, it wasn’t out of nothing…I just had to get creative with…not a lot.

I’ll admit up front that if you’re fat phobic at all, you’ll likely not want to eat this bread.  But you knew from the start of this little Vegan Venture that I was not going to give up my most beloved macronutrient.  Luckily, the fat content of this bread makes it really filling and I’ll say it made a very nice little breakfast for a few days.  I also experimented with some open-faced sandwichmaking–might I recommend this spinach and chutney combo…

Made me feel all exotic and creative when I really just had a ton of chutney left over.  That’s economics, people.

Anyhoo, the texture of this bread is definitely more of a quick bread, so it’s not going to bend and fold like a lot of commercial options, but it does the job.  Not too bad for making bread out of nothing.  I could be a Vegan Jesus…

Wait..wait…I’d be amiss if I didn’t ask you to follow me on Twitter!  Please??

INGREDIENTS

1/2 c Coconut Flour

1 t Salt

1 t Baking Soda

1/2 c Flax Meal

1 c Palm Shortening

1 c + 2 T Applesauce (make sure it’s at room temp)

INSTRUCTIONS

Preheat your oven to 325 degrees.

Combine the palm shortening and applesauce.  Add the flax, salt, and baking soda.  One tablespoon at a time, add the coconut flour and beat until you have a stiff dough.

Press the dough into a greased loaf pan.  Bake for 55-60 minutes until a knife inserted comes out clean.  Cool COMPLETELY before cutting into slices.

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25 thoughts on “Paleo AND Vegan Sandwich Bread

  1. Lois

    New to Paleo eating so please excuse my stupidity; is flax meal and flax seed flour the same thing? I haven’t had bread for sometime and would love to make this. I purchased flax seed flour – can I use that? THANKS

    Reply
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  3. Ruth

    Hmmmm… I just tried this recipe — it tasted good, but it was very crumbly and cakey — I don’t know how anyone would make a sandwich from it. Fortunately, I had lined 2 of the sides and the bottom of the loaf pan with parchment, so I could lift the bread out of the pan by the parchment on the sides. I don’t dare move it off the parchment because it would probably fall apart.

    Reply
  4. Andi

    I agree. Very tasty, but super crumbly and cakey. I had to cook it forever to get it not super gooey in the middle. Any suggestions for getting it more bread-like?
    I’ll make it again anyway, just because it’s yummy.

    Reply
    1. tgipaleo Post author

      Unfortunately, I have yet to get the texture right without eggs–or resorting to legume-based flours. Ugh…

      Reply
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    1. Lindsey

      This response may be too little too late, but I used coconut oil and it was an epic fail for me. Not sure if that was the failing ingredient, however what I pulled out of my over was nothing close to a loaf of bread.

      Reply
      1. tgipaleo Post author

        Yeah since coconut oil turns liquid really fast, there’s no binding property to it…it takes “moisture” to a whole new level!

        Reply
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  7. andria

    this recipe is intriguing, but does it really call for 1 CUP of shortening?? I am not afraid of fat but that seems excessive.

    Reply
  8. Lindsey

    I couldn’t find palm shortening so I researched and subbed coconut oil. Clearly this was a bad idea. This ‘bread,’ for me, ended up being a crumbly mess. I feel like I should use it as seasoning. It smells delicious, but I obviously did something terribly wrong, beccause there was nothing ‘bread-like’ about what came out of my oven. Thanks for your recipe…I will have to try again.

    Reply
  9. Lindsey

    My husband has an egg allergy so I tried this bread recipe. I found it to taste very salty. Next time I would add very little or perhaps no salt. I also noticed that my bread did not rise AT ALL. Could this be because my flax seed meal is kind of old? Also, I wonder if soaking the flaxseed meal in warm water would help it to make the bread hold together better?

    Reply
      1. Cher

        I grated a zucchini and rung it out with a cheesecloth instead of using apple sauce. I also added konjac root, but I’m not sure I added enough. Still working on getting the crumbly part taken care of here, too >.<

        Reply
  10. DL

    I stumbled across this recipe and made the mistake of thinking this bread might be edible! The texture and softness set your tastebuds to expect a sweet delicious bread. What you get is a mouthful of Palm oil flavor! Sorry to say that this is just not a successful recipe and I feel a little silly for wasting the time and ingredients, following the recipe to the letter, then trying the bread and throwing it all in the bin!

    Reply
  11. Abbey

    Baking recipes that are both vegan and paleo are SO rare! What exactly does the palm-shortening do and is there a substitute?

    Reply

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