Healthy Sandwich Bread
on Feb 22, 2023, Updated Aug 13, 2024
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If you’re looking for a 🍞 Healthy Sandwich Bread recipe, you’ve come to the right place! This bread recipe is free from yeast, dairy, and gluten, and takes just 5 minutes to whip up. The texture of this bread holds perfectly for sandwiches and it’s incredibly delicious. If the recipe looks familiar it’s because I posted a similar recipe on my feed a few years ago but completely forgot about it. I remembered how much I 😋 loved this recipe so I had to make it again. If you try this recipe and love it, please leave me a review.
Why You’ll Love This Healthy Sandwich Bread
This Healthy Sandwich Bread is perfect for anyone who lives a dairy-free or gluten-free lifestyle but still would love to enjoy a nice 🥪 sandwich! This bread is soft and has a beautiful tender crumb. This bread holds up well to a variety of sandwich fillings and is also delicious with just a smear of butter or a 🥜 nut butter. It’s not an overly fluffy bread but absolutely delicious.
How to Prepare
🌡️ Preheat the oven to 350F (175C).
🥚 Take out two bowls and separate each egg. Add the yolks to one bowl and the whites to the other bowl.
🌀 Take a mixer or a whisk and mix the whites until foamy. I like to mix mine until they form stiff peaks. Set them aside.
🍎 To the bowl with the yolks, add the oil, apple cider vinegar, and whisk until combined. Add in the almond flour, baking soda, and baking powder. Mix.
🥣 Take the foamy egg whites and add them to a bowl and then fold them in until they are fully incorporated.
Pour the batter into a parchment paper-lined loaf pan and distribute the batter evenly.
♨️ Bake at 350F (175C) until a toothpick comes out clean. Mine took 35 minutes but the bake time will depend on the oven.
😋 Let the bread cool down for 10-20 minutes and enjoy!
Nonna’s Tip 🥚
Be careful when you separate the eggs. You want to make sure the egg whites are clear of any yolks so they can turn into stiff peaks.
Variations and Substitutions for This Healthy Sandwich Bread
- I have not tried this recipe with any other substitutes so you will have to experiment if you do. I suggest you follow the recipe if you’re unsure.
- You can use any oil you enjoy. If you use 🥥 coconut oil, you will taste a hint of coconut.
- You are more than welcome to add other additions to the batter such as grated 🧀 cheese or herbs if you wish.
- Instead of apple cider vinegar, you could also use regular vinegar or 🍋 lemon juice.
Similar Recipes
No Knead Gluten Free Bread
6 hrs 20 mins
No Knead Peasant Bread
6 hrs 5 mins
Irish Soda Bread
40 mins
No Knead Focaccia
12 hrs 50 mins
Best Served With
- Any of your favorite 🥪 sandwich fillings. You could add cold cuts, sliced chicken or turkey, make a BLT, my Ham and Cheese Sandwiches and so much more.
- This Healthy Sandwich Bread slices up really nicely, so it would work as a breakfast French Toast. Do not over-saturate the bread with liquid so it doesn’t break apart.
- You could absolutely toast this bread as well and spread with butter, your favorite 🥜 nut butter or my homemade Nutella.
Common Questions
Make sure your baking powder is not expired. You can test if it’s good by adding 1/4 cup hot water to 1/2 a teaspoon of baking powder. If it bubbles up, it’s good, if it doesn’t, toss it and purchase a new one.
In my oven, the bread was fully baked at about 35 minutes. Ultimately, the bake time will depend on your oven so keep a close eye on it. The bread is ready when it’s golden brown and when a toothpick inserted comes out fully clean.
This Healthy Sandwich Bread recipe was specifically designed for blanched almond flour, which gives the bread its unique texture. Substituting with another flour, like coconut or all-purpose flour, will significantly alter the results. Feel free to try and let me know how it turns out!
You need an acid in this recipe in order to activate the baking soda, which allows the bread to rise. If you don’t want to use apple cider vinegar, you can use white vinegar or lemon juice instead.
This Healthy Sandwich Bread can be kept in a Ziploc bag in the fridge for up to a week or frozen.
Healthy Sandwich Bread
Equipment
Ingredients
- 4 large eggs, yolks and whites separated into two bowls
- ⅓ cup avocado oil , or any you enjoy
- 1 teaspoon apple cider vinegar
- 1 ¾ cups blanched almond flour, pale yellow and fine, 200 grams
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- pinch salt
Instructions
- Preheat the oven to 350F (175C).
- Take out two bowls and separate each egg. Add the yolks to one bowl and the whites to the other bowl.
- Take a mixer or a whisk and mix the whites until foamy. I like to mix mine until they form stiff peaks. Set them aside.
- To the bowl with the yolks, add the oil, apple cider vinegar, and whisk until combined. Add in the almond flour, baking soda, and baking powder. Mix.
- Take the foamy egg whites and add them to a bowl. I like to fold them in until they are fully incorporated.
- Pour the batter into a parchment paper-lined loaf pan.
- Shake the loaf pan up and down or side to side to distribute the batter evenly.
- Bake at 350F (175C) until a toothpick comes out clean. Mine took 35 minutes but the bake time will depend on the oven.
- Let the bread cool down for 10-20 minutes and enjoy!
- You can keep the leftovers in a Ziploc bag in the fridge for up to a week or freeze.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My GF daughter loves this bread, but it is so short and you have to use so much of the loaf to make a decent sandwich. Has anyone tried doubling the recipe and baking in one pan?
The bread tastes delicious but mine does not look like your photo. Definitely not sandwich size slices. What size bread pan did you use? Mine was roughly 4.5” x 8.5”
Yes that’s more or less mine as well. The slices will be smaller
Im not sure what I did wrong but this bread tastes eggy and not like bread at all. More cakey consistency. I separated the egg white and yolks and made the whites foamy….
Not sure what went wrong?
Hi Michelle, I wish I was there to see. It’s hard for me to tell
Soooo happy how it turned out!! Finally a GF kind of bread I’m really satisfied with, and it’s soooo moist and delicious
Hi Ann-Helen! Thanks for the sweet review
Excited to try! I think I saw you post that you don’t need to actually separate the eggs? So do we just add eggs and whisk everything together? No need for stiff peaks right? Thank you!
Hi Melissa,
That’s right, I tested it and tried it by not separating the eggs and I just added everything to one bowl. Turned out great BUT the original way is definitely fluffier in texture.
Thank you. I’m going to make this today.
Hope you love it 🙂