Updated: Aug 2
Gluten-Free Sandwich Bread with Sesame
YIELD: One 9 x 5 loaf (16 slices)
3⁄4 cup sifted coconut flour (80 g)
1⁄4 cup ground golden flaxseed (30 g)
2 tbsp tapioca flour (20g)
1⁄2 tsp. baking soda
1 tsp. non-aluminum baking powder
1⁄2 tsp. sea salt
1 tsp. onion powder
2 tsp. organic psyllium husk powder (6 g)
2 Tbsp. sesame seeds (14 g) + 1 Tbsp. sesame seeds (7g) for topping
7 pastured eggs
1⁄2 cup virgin coconut oil, melted
2 Tbsp. organic cultured sour cream
Grease or line the bottom of a 9 x 5 loaf pan with parchment. Preheat oven to 325 F.
Combine the dry ingredients (except for the sesame seeds) in a small bowl.
In a medium bowl, beat the eggs, sour cream, and coconut oil.
Stir dry ingredients into wet to combine. The batter will be thick and sticky.
Spread into pan and pat down to create an even top. Sprinkle with sesame seeds.
Transfer to oven and bake for 45-50 minutes or until a toothpick comes out clean and the loaf is golden.
Let cool on a wire rack. When completely cool, store in an airtight container.
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
Board-Certified Ketogenic Nutrition Specialist
Certified Oncology Nutrition Specialist
Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
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