The PB&J was the unofficial uniform of my school lunchbox years, and I still get why it stuck around: it’s easy, it’s filling, and it tastes like childhood. What I don’t miss is the bread. Store-bought sandwich bread is usually a fast track to a sugar spike, and many gluten-free options aren’t much better.

Why This Bread Is Different

There are some decent ready-made, lectin-free, gluten-free options out there, but I have one bone to pick with them: not enough fiber. That matters because fiber helps blunt the effect of carbs on your system. Psyllium husk and flaxseed do the heavy lifting here, giving this bread the fiber the packaged versions lack.

Upgrade Your PB&J

To really elevate this lunch favorite, skip the peanut butter. Peanuts are legumes, not nuts, and they can be rough on gut health because of their lectin content.

Instead, try:

• A nut butter, such as walnut or pistachio butter
• A no-sugar-added, pure fruit spread, ideally one made with just fruit, apple pectin, and lemon juice (Thrive Market carries a good one)

Enjoy!

Sturdy Sandwich Bread

Sturdy Sandwich Bread, originally printed in my cookbook, “The Plant Paradox Family Cookbook”

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Ingredients Method

Ingredients

  

1x2x3x?

• ¼ cup olive oil plus extra for greasing pan
• 2 ½ cups millet flour divided, plus extra for kneading
• 1 cup tapioca starch
• ¼ cup arrowroot powder
• ¾ cup ground golden flaxseed
• ¼ cup psyllium husk flakes
• ½ teaspoon kosher salt
• 2 large omega-3 or pasture-raised eggs beaten
• 1 tablespoon raw local honey
• 2 cups lukewarm water
• 1 packet instant yeast

Method

 

1. Prepare a 10x5-inch loaf pan by greasing with olive oil and lining it with parchment paper. Then set aside. 
2. In a large bowl, whisk together 2 cups of the millet flour, the tapioca starch, arrowroot powder, flaxseed, psyllium, and salt.
3. In a small bowl, add the eggs, 1/4 cup oil, honey, water, and yeast. Whisk until well combined. 
4. Make a well in the dry mixture and pour the wet mixture into the center. Using a spatula, fold in the wet mixture until well combined.
5. If dough feels too sticky, add the remaining millet flour, about 2 tablespoons at a time.
6. Grease a large bowl with oil. Scrape the dough into the greased bowl and oil the surface of the dough. Cover lightly and set on the counter at a room temperature of about 70-72℉ until the dough has doubled.
7. Knead well with a light dusting of flour. Preheat oven to 375℉ and rest dough for 30 min. Transfer to a greased pan and bake for 40-45 min.
8. Allow to cool completely before slicing.