Simple Sandwich Bread (Gluten Free, Grain Free, Dairy Free, Low Carb)

Simple Sandwich Bread (Gluten Free, Grain Free, Dairy Free, Low Carb)

1.0 from 1 reviews
Simple Sandwich Bread (Gluten Free, Grain Free, Dairy Free, Low Carb) Recipe
Prep time
Cook time
Total time
Serves: 12
  • 6 large pastured eggs
  • ½ tsp. Celtic sea salt
  • 12 Tbsp. Bob’s Red Mill Organic Coconut Flour
  • ½ c. organic grass-fed butter, melted
  1. Preheat oven to 350 degrees F. Grease a 9 x 5 loaf pan.
  2. Add all ingredients to a medium bowl and mix well to combine.
  3. Pour batter into pan.
  4. Bake for 40 minutes.
  5. Turn the loaf out onto a cooling rack. Cool completely before serving.

Nutrient Information Per Batch

1602.8 kcal Calories, 186.96 mg Calcium, 50.38 g Carbohydrate, 1513.03 mg Cholesterol, 133.88 g Total Fat, 30 g Fiber, 7.68 mg Iron, 38.3 mg Magnesium 429.48 mg Potassium, 50.7 g Protein,96.24 mcg Selenium, 2416.5 mg Sodium, 8.38 g Sugars, 3.44 mg Zinc, 79.6g Saturated fat, 0 trans Fat, 35.29 g Monounsaturated fats, 7.55 g Polyunsaturated fats, 4297.36 IU Vitamin A, 0.43 mg Vitamin B6, 3.87 mcg Vitamin B12, 0 mg Vitamin C, 168.56 IU Vitamin D, 5.54 Vitamin E, 8.85 mcg Vitamin K, 144.41 mcg Folate,0.21 mg Vitamin B1(Thiamin),0.26 mg Vitamin B3(Niacin),1.47 mg Vitamin B2(Riboflavin), 0 mcg Lycopene, 993 mcg Lutein and Zeaxanthin, 0.46 g ALA, 0.01 g EPA, 0.11 gDHA,600.24 mg Phosphorous, 0.12 mg Manganese, 0 mcg Alpha carotene, 209.33 mcg Beta carotene, 27 mcg Beta cryptoxanthin, 0.3 g Conjugated Linolenic Acid


  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus
  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Grains

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. Why don’t you put how many servings to a batch or recipe? Thanks

    • Kelley Herring says:

      Hi Wanda,
      Maybe you missed it – it says “Serves 12” and also calls for a 9 x 5 loaf pan.

      Be Well,

  2. I followed the recipe exactly, but my bread didn’t rise. Any suggestions?

    • Kelley Herring says:

      Hi Kerry,
      Thanks for your comment.

      Many people expect grain-free breads to rise like wheat breads. They don’t. While your bread should get some good height with 6 eggs, it will not be like a traditional grain-based loaf.

      Over the years I have worked to develop a number of grain-free bread recipes with more rise and chew using some unique ingredients. You can find my complete compendium of breads with tips and tricks at

      Be Well!

  3. Hi Kelley,

    I made the sandwich bread and I agree that grain-free breads don’t rise like wheat breads but it’s so moist that putting it in an airtight container makes it seem ‘mushy’. My bread feels ‘sticky’ to the touch.


  4. Is it possible to buy the books ? I would very much like to be able to , I have coeliac disease and the have not found any recipes for bread satisfactory or tasty, most are dry crumbling and are tastless

  5. Do you think the bread would be lighter if you separated the eggs, and beat the whites? Does your book have recipes without eggs? I’m thinking of trying the recipes you have here, and ordering the book if they’re good.

  6. I always love trying new recipes (especially breads!) I was wondering as I read through it though, is there a reason you called for 12 Tbsp of flour instead of a simple 3/4 cup? Is it the rate at which you add it to the mixer? Just curious. I haven’t tried it yet. Oh, and are there any altitude modifications? Thank you!

    • Well, I didn’t hear anything so I followed the recipe to the letter. In doing so, I noticed a lot of errors. At the top, it says cook time is 50 minutes. Also, eggs don’t make anything rise. The recipe later calls for a cook time of 40 minutes. And, well, I saw this one coming as soon as I started it – this doesn’t make bread. It makes coconut pound cake so flat I could probably cut it into lady fingers. Coming from a long line of bakers and cooks, I can say this recipe is flawed on every level – unless you want cake. Nice try, though.

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