Grain Free Panini Bread

Tasty Grain Free Bread for Paninis and Sandwiches

Published on June 9, 2015 | By |
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 5-6

Jackie’s Tips:

In the Chicken Panini above I used Primal Kitchen Mayo and I am really excited about this product. Not only is it SCD legal and Paleo, it also tastes great! 

The photos below show you the steps to roll out the dough.

Make sure and get enough oil on the parchment paper so that your dough doesn’t stick.

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Ingredients

  • 1 cup finely blanched almond flour
  • 1/4 cup grated Parmesan Cheese
  • 1/2 teaspoon Herbamare or seasonings of your choice
  • 2 large eggs
  • 2 tsp. olive oil

Instructions

  • 1. Heat the oven to 325
  • 2. Line a pizza stone or a cookie sheet with parchment paper
  • 3. Combine the almond flour, cheese ,herbamare, olive oil and egg in a mixing bowl. The dough will be a bit sticky
  • 4. Place dough in fridge for about 10 minutes to firm up
  • 5. With a small basting brush apply a thin layer of olive oil on parchment paper. Take another piece of parchment paper that is the same size and repeat the process
  • 6. Place dough on oiled parchment paper on top of pizza stone or cookie sheet
  • 7. Place 2nd piece of oiled parchment paper on top of dough and press down
  • 8. Take pizza roller and roll out the dough pressing down on the parchment paper until you have desired thickness. Don't roll it too thin or you will have holes in the dough. I usually have a rectangle about 12 x 6 after dough is rolled out.
  • 9. Peel off top layer of oiled parchment paper and you are ready to bake.
  • 10. Place dough in oven and bake for 22-25 minutes or until edges are browning.
  • 11. Once you have removed from oven, let the bread cool and then cut into 5-6 pieces for your sandwiches and paninis.

Instructions

  • 1. Heat the oven to 325
  • 2. Line a pizza stone or a cookie sheet with parchment paper
  • 3. Combine the almond flour, cheese ,herbamare, olive oil and egg in a mixing bowl. The dough will be a bit sticky
  • 4. Place dough in fridge for about 10 minutes to firm up
  • 5. With a small basting brush apply a thin layer of olive oil on parchment paper. Take another piece of parchment paper that is the same size and repeat the process
  • 6. Place dough on oiled parchment paper on top of pizza stone or cookie sheet
  • 7. Place 2nd piece of oiled parchment paper on top of dough and press down
  • 8. Take pizza roller and roll out the dough pressing down on the parchment paper until you have desired thickness. Don't roll it too thin or you will have holes in the dough. I usually have a rectangle about 12 x 6 after dough is rolled out.
  • 9. Peel off top layer of oiled parchment paper and you are ready to bake.
  • 10. Place dough in oven and bake for 22-25 minutes or until edges are browning.
  • 11. Once you have removed from oven, let the bread cool and then cut into 5-6 pieces for your sandwiches and paninis.
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About Chef

Jackie

I am a Nutritional Therapy Practitioner and I also have my Health Coach certification from the Institute of Integrative Nutrition. I have studied nutrition and wellness for 16 years and ...