This paleo bread rises enough to be perfect for sandwiches, toast, or whatever you desire!
Preheat oven to 350º F. Beat egg whites in a large bowl with a hand mixer until stiff peaks form.
Whisk together almond flour, coconut flour, arrowroot, flax meal, salt, and baking soda in medium bowl. Whisk together eggs, oil, honey, and apple cider vinegar in a separate small bowl. Fold the eggs whites into dry mixture, then fold in rest of wet ingredients.
Pour ingredients into parchment paper lined bread tin. Bake for 55-60 minutes until a thin, sharp knife inserted into the center of the loaf comes out clean or with dry crumbs attached.
Once done, let it sit in the pan for 10 minutes before removing.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
There are so many different wines you can pair with bread or sandwiches, but I absolutely love these:
- Pinot Grigio, like 2019 Che Fico Pinot Grigio from DOC delle Venezie, Italy
- Pinot Noir, like 2018 Dove Hunt Dog Pinot Noir from Sonoma County, California
- Sparkling rosé (in cans!), like Epic Pursuit Rosé Wine Spritzer