There’s something about the ease and convenience of just throwing some meat on bread for a quick lunch (or with eggs for breakfast in the car), but I think we all know that Paleo breads–especially those with the fortitude to support meat and condiments–are a tough nut to crack. A while back I checked into Paleo Bread, which is fine but frankly I’ve had 2 episodes of moldy bread coming in the mail and the fact that there’s been some controversy surrounding the company and its products has me wary (it also contains psyllium, which can be problematic for some). Look, just like anything else, the best thing to do is just to make the damn stuff yourself. And I did, and I was satisfied for the time being.
Then I made this stuff…and completely by accident it had the PERFECT texture for a sandwich bread. So I tweaked it a bit (i.e. made it less pumpkin-y and cinnamon-y) and came up with easily the most perfect Paleo bread I’ve ever had. Hands down. There are waaaaaaay too many Paleo breads out there that are crumbly and cake-y, not to mention that are mostly nut-based (and we all know nut-based baked goods aren’t all that great for you)…this one is light, porous (critical in the buttering of toast), and really high in protein. It doesn’t overwhelm the deliciousness spread on top of sandwiched within. It bends, it twists…yeah, you get it.
- 1/2 c + 1 T Coconut Flour
- 1 t Baking Soda
- 1 c Egg White Protein Powder
- 1 1/2 c Liquid Egg Whites
- 1 c Unsweetened Applesauce
- Combine all ingredients beating with an electric mixer for 4-5 minutes. Like, really whip it good–you want to get a lot of fluff out of the egg whites.
- Pour batter into a greased loaf pan.
- Bake at 350 degrees for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
**A note on the egg white protein–I use NOW Foods pure egg white protein powder, available in health food stores or on Amazon.