Review: Nourished and Nurtured’s Grain-free Sandwich Bread (GAPS, primal)

I wanted to try this GAPS-friendly sandwich bread since it was designed to fit a normal loaf pan rather than the mini-loaf pan that this Paleo Bread uses.  I made the recipe as written, except I baked it at 350 degrees since I had several other things in the oven at the time that required that higher temperature.

The edges got darker than I would have liked before the middle was set, so next time I will keep the oven temp at 300 degrees to see if that solves my problem.  I sliced the bread and put pieces of deli paper in between each slice as recommended, then I saved the heel and put the rest in the freezer to see if the bread holds up to longer-term storage.  My daughter and I both tasted some of the heel, and though it was too brown we both decided that we still liked it very much.

My loaf does not look as tall as the loaf in the original recipe.  I’m not sure if that is due to temperature or some other factor.  I don’t think baking soda can “go bad”, and that is the only other thing I can think of that would yield a flatter loaf.   It still produced a decent size slice for sandwiches, so I’m not too worried.

We will probably try the bread from the freezer later this week, and I’ll update to let you know how it fared.

Verdict: Thumbs up.  I will make this in the future.

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