The Ultimate 3 Ingredient White Sandwich Bread (Nut Free): A Revolutionary Recipe That Changes Everything

At Looksyumy, we believe that simplicity is the secret ingredient.

Our journey began in a small kitchen, with just three ingredients and a craving for something delicious. No fancy tools. No complicated recipes. Just honest food, made with love. That first meal sparked an idea: What if we could create truly satisfying recipes using only 3 ingredients?

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We’re here for:

• The busy parent with no time to cook
• The student with a half-stocked fridge
• The curious foodie looking for inspiration
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Every recipe we share is designed to be: ✔️ Simple ✔️ Affordable ✔️ Surprisingly delicious

With just 3 ingredients, you can do more than feed yourself — you can create moments worth remembering.

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Table of Contents

Table of Contents

Introduction: The Bread That Changed Everything

When I first discovered this 3 ingredient white sandwich bread nut free recipe, I was skeptical. How could something so simple possibly taste good? How could three basic ingredients transform into fluffy, sliceable sandwich bread that rivals anything from a bakery?

But after my first bite, I understood. This wasn’t just bread. This was freedom.

Freedom from complicated ingredient lists. Freedom from spending hours in the kitchen. Freedom from wondering if your family could safely eat what you’d made. This 3 ingredient white sandwich bread nut free recipe is completely allergen-friendly, incredibly versatile, and ready in just 45 minutes from start to finish.

Whether you’re searching for 3 ingredient white sandwich bread nut free without yeast, looking for a 3 ingredient white sandwich bread nut free healthy option, or simply want bread that works with your dietary restrictions, this recipe delivers on every promise.

Why This 3 Ingredient White Sandwich Bread Nut Free Recipe Matters

In today’s world, finding bread that fits multiple dietary needs feels nearly impossible. Walk down any grocery store aisle and you’ll see dozens of bread options, but read the labels and you’ll find a litany of ingredients you can’t pronounce, hidden allergens, and enough preservatives to make your head spin.

This 3 ingredient white sandwich bread nut free recipe solves all of that with remarkable elegance.

The Problem With Store-Bought Bread

Most commercial breads contain anywhere from 15 to 30 ingredients. Even “healthy” options often include hidden sugars, industrial seed oils, preservatives, and potential allergens. For families dealing with food sensitivities, allergies, or specific dietary protocols, bread shopping becomes an exhausting treasure hunt that often ends in disappointment.

And homemade bread? Traditional recipes require:

• Multiple rising periods
• Active dry yeast or instant yeast
• Precise temperature control
• Hours of waiting
• Complex kneading techniques
• A dozen or more ingredients

Who has time for that on a Tuesday evening when dinner needs to be on the table in an hour?

The Solution: Simplicity That Actually Works

This 3 ingredient white sandwich bread nut free recipe strips away all the complexity while delivering bread that actually tastes amazing. It’s the intersection of necessity and innovation, born from the real-world needs of people following paleo, keto, candida diets, or managing multiple food allergies.

The three ingredients work together in perfect harmony:

• Eggs provide structure, protein, and help the bread rise
• Baking soda creates lift without requiring yeast or waiting time
• Tahini adds richness, moisture, and a surprisingly neutral flavor that mimics traditional white bread

Together, these three simple ingredients create bread that’s:

• Grain free
• Gluten free
• Nut free
• Coconut free
• Yeast free
• Sugar free
• Paleo friendly
• Keto friendly
• Candida diet friendly
• Diabetic friendly
• High in calcium
• Easy to digest

Understanding Each Ingredient: The Science Behind the Magic

Eggs: The Foundation of Structure

When people search for 3 ingredient white sandwich bread nut free without yeast, they’re looking for a leavening agent that doesn’t require time or temperature babysitting. Eggs are that solution.

In this recipe, eggs perform multiple critical functions. They provide the structural framework that holds the bread together, much like gluten does in traditional wheat bread. When beaten with baking soda until they form a foam, eggs trap air bubbles that expand during baking, creating the light, fluffy texture we associate with good sandwich bread.

Eggs also contribute:

• High-quality protein (about 6 grams per egg)
• Essential amino acids
• Vitamins B12, D, and A
• Choline for brain health
• Lutein and zeaxanthin for eye health

The four eggs in this recipe create enough structure and volume for a full loaf of bread. They provide approximately 24 grams of protein per loaf, making each slice a surprisingly protein-rich food that keeps you satisfied longer than traditional bread.

Why this matters for your search: If you’ve been looking for 3 ingredient white sandwich bread nut free no yeast, you need an ingredient that naturally creates rise and structure. Eggs accomplish both without any waiting period.

Baking Soda: The Quick-Rise Secret

Traditional bread recipes rely on yeast, which requires warm water, sugar to feed the yeast, careful temperature control, and multiple rising periods that can take hours. Anyone searching for 3 ingredient white sandwich bread nut free baking soda is looking for a faster, more reliable method.

Baking soda is a base that reacts with acidic ingredients to produce carbon dioxide gas. In this recipe, it reacts with both the eggs and the natural acidity in tahini to create immediate leavening action.

This means:

• No waiting for dough to rise
• No risk of yeast not activating
• No temperature sensitivity
• Consistent results every single time

The single teaspoon of baking soda in this recipe is perfectly calibrated to create lift without leaving any metallic aftertaste. This precise ratio is what makes this 3 ingredient white sandwich bread nut free healthy option taste so remarkably clean and neutral.

Tahini: The Game-Changing Ingredient

This is where the magic happens. When most people think of tahini, they think of Middle Eastern cuisine, hummus, or Armenian tahini bread. But tahini is the secret weapon that makes this 3 ingredient white sandwich bread nut free recipe work so beautifully.

Tahini is made from ground sesame seeds, which are technically seeds, not nuts. This makes it perfect for nut-free diets while still providing the fat content and richness that makes bread satisfying and delicious.

What tahini brings to this recipe:

Moisture and Fat: Just as butter or oil makes traditional bread tender and moist, tahini performs the same function. The natural oils in sesame seeds keep this bread from being dry or crumbly.

Neutral Flavor: When baked, tahini loses its distinctive sesame taste and instead provides a subtle, slightly sweet flavor that remarkably resembles white sandwich bread. This is why people who try this recipe are consistently amazed that it doesn’t taste “alternative” or “healthy” in that off-putting way many specialty breads do.

Nutritional Powerhouse: Tahini is extraordinarily high in calcium, containing approximately 64mg per tablespoon. The one cup in this recipe provides a substantial calcium boost. It’s also rich in magnesium, iron, zinc, and B vitamins.

Binding Properties: The texture of tahini helps bind the ingredients together, creating slices that hold together beautifully for sandwiches without crumbling or falling apart.

Allergy-Friendly: For those searching specifically for grain free vegan bread recipe options (though this particular recipe uses eggs), tahini represents the perfect nut-free, seed-based alternative to almond butter or coconut flour.

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The Complete Recipe: Step-by-Step Success

Now let’s walk through this 3 ingredient white sandwich bread nut free recipe with the detail you need for perfect results every single time.

Ingredients You’ll Need

For the bread:

• 4 large eggs (room temperature works best)
• 1 teaspoon baking soda
• 1 cup Artisana Organics Raw Tahini (or similar high-quality tahini)

Equipment:

• 8½” x 4½” bread loaf pan
• Electric mixer or stand mixer
• Mixing bowl
• Parchment paper or cooking spray
• Cooling rack

Detailed Instructions

Step 1: Prepare Your Oven and Pan

Preheat your oven to 350 degrees Fahrenheit. This temperature is crucial for this 3 ingredient white sandwich bread nut free recipe. Higher temperatures will cause the outside to brown too quickly while leaving the inside undercooked. Lower temperatures won’t create enough rise.

While the oven preheats, prepare your loaf pan. You have two options:

• Line the pan with parchment paper, leaving overhang on the sides for easy removal
• Grease the pan thoroughly with coconut oil, butter, or your preferred cooking fat

I prefer the parchment paper method because it makes removing the finished loaf completely foolproof, which is especially helpful when you’re making this for the first time.

Step 2: Create the Egg Foam

This is the most important step for achieving light, fluffy texture in your 3 ingredient white sandwich bread nut free without yeast.

Crack all four eggs into your mixing bowl. Add the teaspoon of baking soda directly to the eggs. Using an electric mixer or stand mixer on medium-high speed, beat the eggs and baking soda together.

Here’s what you’re watching for: The eggs will gradually transform from liquid to foam. This process takes approximately 3-5 minutes. You want to beat them until they’ve roughly doubled in volume and have a light, airy consistency similar to whipped cream or mousse.

This egg foam is what creates the rise in your bread since you’re not using yeast. The beaten eggs trap thousands of tiny air bubbles. When the bread bakes, those air bubbles expand, creating the light, fluffy crumb structure you want in sandwich bread.

Why this matters: If you don’t beat the eggs long enough, your bread will be dense. If you overbeat them (which is hard to do), they’ll deflate when you add the tahini. Aim for soft, billowy peaks that hold their shape.

Step 3: Incorporate the Tahini

With your mixer still running on medium speed, add the cup of tahini. Some tahini brands separate, with oil on top and a denser paste below. Make sure to stir your tahini jar thoroughly before measuring so you’re getting a consistent blend of oil and solids.

Add the tahini gradually, about ¼ cup at a time. This allows it to incorporate smoothly without deflating all the air you’ve beaten into the eggs.

Continue mixing until the batter is completely smooth and homogeneous. You shouldn’t see any streaks of tahini or pockets of egg. The final consistency should be thick and pourable, similar to cake batter. The color will be a pale tan, which bakes into that “white bread” appearance we’re aiming for.

This smooth mixture is what makes this 3 ingredient white sandwich bread nut free healthy option work so well. Every ingredient is evenly distributed, ensuring consistent texture throughout the loaf.

Step 4: Bake to Perfection

Pour the batter into your prepared loaf pan. Use a spatula to smooth the top, creating an even surface that will bake uniformly.

Place the pan in your preheated 350-degree oven on the center rack. Set your timer for 30 minutes.

During baking, resist the urge to open the oven door for at least the first 25 minutes. Opening the door releases heat and can cause the bread to collapse before it’s set.

How to know when it’s done:

• The top should be golden brown
• A toothpick inserted in the center should come out clean
• The bread should spring back when lightly pressed
• The edges should be pulling slightly away from the pan

Every oven is slightly different. If your bread isn’t quite done at 30 minutes, continue baking in 3-5 minute increments until it passes the toothpick test.

Step 5: Cool Completely

This is the hardest step because the bread smells absolutely incredible and you’ll want to slice it immediately. Don’t.

Remove the pan from the oven and let it sit for 10 minutes. Then, using the parchment overhang or by inverting the pan, transfer the loaf to a cooling rack.

Allow the bread to cool completely before slicing — this takes about 30-45 minutes. As the bread cools, the interior structure continues to set. Slicing too early will result in gummy texture and slices that fall apart.

This cooling period is essential for this 3 ingredient white sandwich bread nut free recipe because the egg-based structure needs time to fully firm up.

Answering Your Most Common Questions

3 Ingredient White Sandwich Bread Nut Free Without Yeast

Can you really make bread without yeast?

Absolutely, and this recipe proves it. Traditional yeast bread requires the yeast to consume sugars and produce carbon dioxide gas, which creates rise. This process takes time — typically 1-2 hours for the first rise, another 30-60 minutes for the second rise, plus baking time.

This 3 ingredient white sandwich bread nut free without yeast uses a different leavening method entirely. The beaten eggs trap air mechanically, and the baking soda provides additional chemical leavening. The result is bread that rises beautifully without any waiting period.

Benefits of the yeast-free method:

• Ready in 45 minutes total
• No temperature sensitivity
• No risk of yeast not activating
• Works at any altitude
• Consistent results every time

3 Ingredient White Sandwich Bread Nut Free With Yeast

What if I want to use yeast instead?

This is an interesting question, and the honest answer is that this particular 3 ingredient white sandwich bread nut free recipe isn’t designed for yeast. The ratios and method are optimized for quick, chemical leavening.

However, if you’re interested in yeast-based nut-free breads, you would need to add flour (or a grain-free flour blend), liquid, and adjust the ratios substantially. That would no longer be a 3-ingredient recipe.

The beauty of this recipe is its simplicity. Adding yeast would require:

• Warm water or milk
• Sweetener to feed the yeast
• Additional flour or flour substitute
• Rising time
• Potentially more fat

You’d end up with a completely different recipe with 7-8 ingredients and several hours of time investment.

For those specifically searching for 3 ingredient white sandwich bread nut free with yeast, I’d recommend starting with this yeast-free version first. Most people find they prefer the simplicity and taste of the quick method.

3 Ingredient White Sandwich Bread Nut Free No Yeast

This is exactly what this recipe delivers. The 3 ingredient white sandwich bread nut free no yeast approach has several advantages beyond just speed:

Digestibility: Many people have difficulty digesting yeast, experiencing bloating, gas, or discomfort after eating yeast breads. This yeast-free bread is typically much easier on sensitive digestive systems.

Candida Diet Friendly: Those following a candida protocol must avoid yeast entirely. This bread allows them to enjoy sandwiches and toast without compromising their dietary restrictions.

Simpler Shopping: Yeast requires proper storage and can expire. This recipe uses ingredients that are shelf-stable and likely already in your kitchen.

No Failure Points: Yeast bread can fail for numerous reasons — water too hot, water too cold, old yeast, too much salt, wrong flour. This 3 ingredient white sandwich bread nut free no yeast recipe has virtually no failure points. If you can beat eggs and measure ingredients, you’ll succeed.

3 Ingredient White Sandwich Bread Nut Free Bread Machine

Can I make this in a bread machine?

This is a creative question, and I appreciate the thinking behind it. However, this 3 ingredient white sandwich bread nut free recipe isn’t designed for bread machines.

Here’s why:

Bread machines are designed to knead yeast doughs, which require gluten development (or gluten-free flour structure development) and specific rising periods. They work through a programmed cycle: knead, rise, knead, rise, bake.

This recipe instead requires:

• Beating eggs until fluffy (which bread machines don’t do effectively)
• Gentle incorporation of tahini
• Immediate transfer to the oven while the egg foam is still stable

What you could do: Some advanced bread machines have a “cake” or “quick bread” setting that simply mixes and bakes without kneading or rising cycles. In theory, you could use this setting. However, I haven’t tested it personally, and the mixing action might not create the proper egg foam this recipe needs.

My recommendation: This bread is so quick and simple to make conventionally (45 minutes total, only 10-15 minutes hands-on) that using a bread machine doesn’t really save time or effort.

If you’re interested in 3 ingredient white sandwich bread nut free bread machine recipes specifically because of mobility or strength issues that make hand mixing difficult, a stand mixer works perfectly for this recipe and does all the hard work for you.

3 Ingredient White Sandwich Bread Nut Free Healthy

Is this actually healthy bread?

This is a nuanced question because “healthy” means different things to different people. Let’s break down why this 3 ingredient white sandwich bread nut free healthy recipe earns that description:

What makes it healthy:

Nutrient Density: Unlike white flour bread which is essentially empty calories, this bread provides substantial nutrition. The eggs contribute high-quality protein, B vitamins, vitamin D, choline, and antioxidants. The tahini adds calcium, magnesium, iron, zinc, and healthy fats.

Blood Sugar Friendly: This bread contains no added sugars and has a very different macronutrient profile than traditional bread. The combination of protein from eggs and fat from tahini means this bread won’t spike your blood sugar the way grain-based breads do. This makes it genuinely diabetic-friendly.

Anti-Inflammatory: Grain-free breads eliminate the inflammatory compounds found in wheat and other grains, including lectins, phytates, and gluten. For people with autoimmune conditions or inflammatory issues, this can make a significant difference in how they feel.

Clean Ingredients: Three ingredients you can pronounce and source organically. No preservatives, no industrial seed oils, no artificial anything.

Allergen-Friendly: Free from the top allergens: nuts, dairy, soy, wheat, gluten. This makes it accessible for people with multiple food sensitivities.

Digestibility: The ingredients are all relatively easy to digest, especially compared to grain-based breads which can cause bloating and digestive discomfort.

What to be aware of:

Calorie Density: Because tahini is rich in fats, this bread is more calorie-dense than traditional white bread. However, the calories come with substantial nutrition and satiety, meaning you’ll likely eat less of it and stay satisfied longer.

Not Low-Fat: If you’re specifically following a low-fat diet, this bread isn’t ideal. The tahini makes it relatively high in fat (though these are predominantly healthy unsaturated fats).

Egg Content: With four eggs per loaf, people who need to limit dietary cholesterol should be aware. However, current research suggests dietary cholesterol has less impact on blood cholesterol than previously thought for most people.

Overall, this 3 ingredient white sandwich bread nut free healthy option is genuinely health-supportive for most people, especially those avoiding grains, managing blood sugar, or dealing with food sensitivities.

3 Ingredient White Sandwich Bread Nut Free Baking Soda

Why does this recipe use baking soda instead of baking powder?

This is an excellent technical question that shows you’re thinking about the chemistry of baking. Here’s why this 3 ingredient white sandwich bread nut free baking soda recipe uses soda specifically:

Baking Soda vs. Baking Powder:

Baking soda is pure sodium bicarbonate, a base that needs acid to activate. Baking powder is baking soda plus an acid (usually cream of tartar) plus a starch to keep them from reacting prematurely.

In this recipe, the tahini provides natural acidity (from the sesame seeds) and the eggs have a slightly acidic pH. When you mix the baking soda with these ingredients, it reacts immediately, producing carbon dioxide bubbles that help the bread rise.

Why not baking powder?

Baking powder would work, but it would change the recipe. You’d need to use more of it (typically 1½ to 2 teaspoons to replace 1 teaspoon baking soda) because it’s less potent. More importantly, baking powder contains cornstarch, which some people avoid, and it can leave a slightly different aftertaste.

The single teaspoon of baking soda in this recipe is perfectly calibrated. It’s enough to create rise without leaving any metallic or soapy aftertaste, which can happen when baking soda is used in excess.

Tips for using baking soda:

• Make sure your baking soda is fresh (test it by adding a bit to vinegar — it should fizz vigorously)
• Measure accurately — too much will create an off taste, too little won’t provide enough rise
• Don’t let the batter sit after mixing — get it in the oven quickly to capture all the leavening action

Grain Free Vegan Bread Recipe

Can this be made vegan?

This is a challenging question because eggs are so central to this 3 ingredient white sandwich bread nut free recipe. They provide both structure and leavening.

That said, for those searching for a grain free vegan bread recipe, there are potential egg substitutes you could experiment with:

Flax eggs: Mix 4 tablespoons ground flaxseed with 12 tablespoons water. Let sit for 5 minutes to gel. This provides some binding but won’t create the same rise.

Aquafaba: The liquid from a can of chickpeas can be whipped into foam similar to egg whites. You’d need about ¾ cup, whipped to soft peaks. This might actually work quite well in this recipe.

Commercial egg replacer: Products like Bob’s Red Mill Egg Replacer could potentially work, following the package directions for 4 eggs.

Honest assessment: I haven’t tested vegan versions of this recipe extensively. The egg-based version works so perfectly that I’ve focused on perfecting that. If you experiment with vegan substitutes, I’d love to hear about your results.

For a true grain free vegan bread recipe that’s designed from the ground up to be vegan, you might want to explore recipes built around:

• Chickpea flour
• Cassava flour
• Psyllium husk powder
• Ground flaxseed
• Tahini or other seed butters

These recipes typically require 5-7 ingredients to achieve good texture and rise without eggs, but they can produce excellent results.

Tahini Bread Armenian

Is this similar to Armenian tahini bread?

This is a fascinating question because it shows familiarity with traditional tahini bread Armenian recipes, which are quite different from this 3-ingredient version.

Traditional Armenian tahini bread (sometimes called tahini roll or tahinov hats) is typically a yeasted bread enriched with tahini. It’s often sweetened and sometimes includes:

• Wheat flour
• Yeast
• Sugar or honey
• Tahini
• Sometimes nuts or dried fruit
• Milk or water
• Butter or oil

The texture is usually soft and slightly sweet, almost like a enriched roll or sweet bread. Armenian tahini bread is often formed into decorative shapes or braided.

How this recipe differs:

This 3 ingredient white sandwich bread nut free recipe takes inspiration from the idea of using tahini in bread but goes in a completely different direction:

• No flour or grains
• No yeast or rising time
• No added sweeteners
• Simple loaf shape
• Savory application (sandwiches rather than sweet treat)

What they share:

• Tahini as a central ingredient
• Neutral flavor that works for various uses
• Tender, moist crumb
• High in calcium and nutrients from sesame seeds

If you love traditional tahini bread Armenian recipes, you’ll appreciate this modern, simplified version. It captures the essence of tahini’s contribution to bread — moisture, richness, subtle flavor — while making it accessible to people with dietary restrictions.

Nutrition Breakdown: What’s Really in This Bread

Understanding the nutritional profile of your food is increasingly important, especially when you’re following a specific diet for health reasons. Let’s examine exactly what you’re getting with each slice of this 3 ingredient white sandwich bread nut free.

Macronutrients Per Loaf

Total per loaf:

• Calories: Approximately 1,440
• Fat: 120g (predominantly unsaturated healthy fats)
• Carbohydrates: 36g
• Fiber: 16g
• Net Carbs: 20g
• Protein: 56g

Per slice (assuming 12 slices per loaf):

• Calories: 120
• Fat: 10g
• Carbohydrates: 3g
• Fiber: 1.3g
• Net Carbs: 1.7g
• Protein: 4.7g

Why These Numbers Matter

For Keto Dieters: With only 1.7g net carbs per slice, this bread fits beautifully into a ketogenic diet. Many keto dieters miss bread terribly and resort to expensive specialized products. This simple recipe gives you sandwich bread that won’t kick you out of ketosis.

For Diabetics: The combination of low carbs, high fat, and moderate protein means this bread has minimal impact on blood sugar. The glycemic load is very low compared to traditional bread.

For Paleo Followers: All ingredients are paleo-approved. You get the satisfaction of bread without compromising your ancestral eating principles.

For Weight Management: While not low-calorie, the 120 calories per slice come with substantial satiety. The fat and protein keep you full much longer than traditional bread, meaning you naturally eat less throughout the day.

Micronutrients: The Hidden Nutrition

What truly makes this 3 ingredient white sandwich bread nut free healthy is its micronutrient profile:

Calcium: Tahini is extraordinarily high in calcium. One cup provides approximately 1,280mg of calcium — more than a quart of milk. That’s about 106mg per slice.

Iron: Tahini and eggs both contribute iron. The whole loaf provides about 23mg of iron, or about 2mg per slice.

Magnesium: Essential for hundreds of bodily processes, this bread provides approximately 83mg per slice.

Zinc: Important for immune function, you get about 2.5mg per slice.

B Vitamins: Eggs are rich in B vitamins, particularly B12, riboflavin, and folate.

Vitamin D: One of the few food sources of vitamin D, eggs contribute about 41 IU per slice.

Choline: Crucial for brain health and often lacking in modern diets, eggs provide approximately 120mg per slice.

Selenium: An important antioxidant mineral, you get about 12mcg per slice.

Comparing to Traditional Bread

Commercial white bread per slice typically contains:

• Calories: 80-100
• Carbohydrates: 15-20g
• Protein: 2-3g
• Fat: 1g
• Fiber: 1g or less
• Numerous additives and preservatives

How this bread compares:

• Higher in calories but much more nutrient-dense
• Dramatically lower in carbohydrates
• Higher in protein
• Much higher in healthy fats
• Good source of fiber
• Significantly higher in vitamins and minerals
• Zero additives or preservatives

The key insight: You’re not just getting fewer carbs. You’re getting more nutrition in every bite. This is the definition of nutrient density — more vitamins, minerals, and beneficial compounds per calorie.

Storage and Meal Prep: Making This Bread Work for Your Life

One of the best aspects of this 3 ingredient white sandwich bread nut free recipe is how well it works for meal prep and advance planning.

Refrigerator Storage

How to store: After the bread has cooled completely, slice the entire loaf. This is important — pre-slicing makes the bread much more convenient and allows you to grab single slices as needed.

Place parchment or wax paper between slices to prevent sticking. Store in an airtight container or resealable bag in the refrigerator.

How long it lasts: This bread keeps well in the refrigerator for 4-5 days. After that, it doesn’t go bad exactly, but the texture becomes less appealing and it may dry out.

Why refrigeration matters: Unlike commercial bread with preservatives, this bread is made with fresh eggs and contains significant moisture from the tahini. Room temperature storage would only be safe for 1-2 days maximum.

Freezer Storage (My Preferred Method)

I personally keep this 3 ingredient white sandwich bread nut free in the freezer at all times. Here’s why this method is superior:

How to freeze: After cooling and slicing, place parchment between slices. Put the sliced loaf in a freezer-safe container or heavy-duty freezer bag. Press out as much air as possible. Label with the date.

How long it lasts: Properly stored, this bread maintains excellent quality for up to 3 months in the freezer. Technically it’s safe indefinitely, but quality begins to decline after 3 months.

Why freezing works so well: The bread thaws incredibly quickly — literally within 2-3 minutes at room temperature. This means you can:

• Remove single slices as needed
• Toast frozen slices directly (add 30 seconds to toasting time)
• Make sandwiches with slices that have thawed in minutes
• Always have fresh-tasting bread available

Batch cooking strategy: Many people make 2-3 loaves at once and freeze them all. The hands-on time is nearly the same whether you’re making one loaf or three, and you ensure you always have bread available. This is perfect for the busy parent or anyone who wants to minimize time in the kitchen.

Thawing and Using Frozen Bread

For sandwiches: Remove the number of slices you need and let sit at room temperature for 2-3 minutes. They’ll be perfectly pliable for sandwich making.

For toast: Toast directly from frozen. Your toaster or toaster oven will handle it perfectly, though you may need to toast for an extra 30-60 seconds.

For recipes: If using in French toast, bread pudding, or stuffing, thaw the amount you need the night before in the refrigerator, or use the defrost function on your microwave for 15-20 seconds per slice.

Troubleshooting: Solutions to Common Issues

Even with a simple recipe, questions arise. Here’s how to solve the most common issues people encounter with this 3 ingredient white sandwich bread nut free.

Problem: Bread Is Too Dense

Likely causes:

• Eggs weren’t beaten long enough
• Baking soda was old or inactive
• Oven temperature was too low
• Opened oven door too early during baking

Solutions: Beat the eggs with baking soda for a full 3-5 minutes until they’ve doubled in volume and form soft peaks. This is the single most important factor in creating light, fluffy bread.

Test your baking soda by adding a bit to vinegar — it should fizz actively. If it doesn’t, your baking soda has lost potency.

Verify your oven temperature with an oven thermometer. Many ovens run 25-50 degrees off from what the dial says.

Problem: Bread Has a Bitter or Metallic Taste

Likely cause: Too much baking soda, or baking soda that isn’t fully incorporated and reacted.

Solution: Measure the baking soda carefully — exactly 1 teaspoon, leveled off. More than this will create off flavors.

Make sure to beat the baking soda thoroughly with the eggs before adding tahini. This ensures even distribution and complete reaction.

Problem: Bread Collapsed in the Middle

Likely causes:

• Oven temperature too low
• Removed from oven too early
• Opened oven door during the first 25 minutes

Solutions: Ensure your oven is properly preheated to 350°F before putting the bread in.

Don’t open the oven door during the first 25 minutes of baking. The sudden temperature drop can cause the bread to fall.

Bake until a toothpick inserted in the center comes out clean, even if it takes slightly longer than 30 minutes.

Problem: Bread Stuck to the Pan

Solution: Always line your pan with parchment paper, leaving overhang on two sides for easy removal. This is foolproof.

Alternatively, grease your pan very thoroughly with coconut oil or butter, making sure to get into all the corners and up the sides.

Problem: Bread Is Too Crumbly

Likely causes:

• Tahini was too dry or not well-stirred
• Over-baked

Solutions: Stir your tahini thoroughly before measuring. If oil has separated, incorporate it completely. The tahini should be smooth and pourable.

Watch your baking time carefully. Over-baking dries out the bread and makes it crumbly. Remove as soon as a toothpick comes out clean.

Store properly — this bread needs to be kept in an airtight container to maintain moisture.

Problem: Top Browned Too Much Before Inside Was Done

Solution: Your oven temperature is probably too high, or your oven has hot spots. Verify temperature with an oven thermometer.

If your oven runs hot, reduce temperature to 325°F and bake slightly longer (35-40 minutes).

You can tent the top with aluminum foil during the last 10 minutes of baking

if it’s browning too quickly.

Creative Ways to Use Your 3 Ingredient White Sandwich Bread Nut Free

This versatile bread works for everything you’d use traditional bread for, plus some creative applications you might not have considered.

Classic Sandwiches

The obvious use, but worth discussing because this 3 ingredient white sandwich bread nut free makes genuinely excellent sandwiches:

Why it works: The slices are sturdy enough to hold fillings without falling apart. The texture is tender but has enough structure to be sliced thin. The neutral flavor doesn’t compete with your sandwich fillings.

Sandwich ideas:

• Turkey and avocado
• Egg salad
• Tuna melt
• BLT
• Grilled cheese (works beautifully)
• Cucumber and cream cheese
• Deli meat and cheese
• Peanut butter and jelly (or sunflower seed butter for nut-free)

Pro tip: Because this bread is more delicate than wheat bread, assemble sandwiches shortly before eating rather than making them hours in advance.

Toast and Breakfast Uses

Simple toast: Toast slices until golden brown. Top with butter, ghee, or coconut oil. The slightly nutty flavor that develops during toasting is delicious.

Avocado toast: This bread provides the perfect base for smashed avocado, whether you go simple with just salt and pepper or elaborate with everything bagel seasoning, cherry tomatoes, and microgreens.

French toast recipe: Whisk together 2 eggs, ¼ cup milk (dairy or non-dairy), ½ teaspoon vanilla, and ½ teaspoon cinnamon. Dip bread slices and cook in butter until golden on both sides. The texture is incredible.

French toast: This is where this bread truly shines. The egg-based bread soaks up custard beautifully for the richest French toast you’ve ever experienced.

Breakfast sandwiches: Toast the bread and use for breakfast sandwiches with eggs, bacon or sausage, and cheese. The protein content of the bread makes these sandwiches incredibly satisfying.

Dinner Applications

Garlic bread: Brush slices with melted butter mixed with minced garlic and herbs. Toast under the broiler until golden. Serve alongside pasta or soup.

Bread for dipping: Cut into sticks or cubes and serve alongside olive oil and balsamic vinegar, or with warm marinara sauce for dipping.

Stuffing: Cut the bread into cubes and let dry out overnight. Use in any stuffing recipe. The egg-based bread creates a rich, custardy stuffing that’s phenomenal.

Bread crumbs: Toast slices until very crispy and dry. Process in a food processor to make breadcrumbs. Use for coating chicken, fish, or vegetables, or as a topping for casseroles.

Croutons: Cut bread into cubes, toss with olive oil and seasonings, and bake at 350°F until crispy (about 15 minutes). Perfect for salads or soups.

Burger and Sandwich Buns

While this recipe makes a loaf, you can adapt it to make buns:

How to make buns: Instead of pouring the batter into a loaf pan, divide it among 6 greased ramekins or large muffin cups. Bake at 350°F for 20-25 minutes. You’ll have round buns perfect for burgers or pulled pork sandwiches.

Slider buns: Use small muffin cups and divide the batter among 12 cups. Bake for 15-18 minutes. Perfect for sliders.

Snack Ideas

Cinnamon toast: Toast bread, then brush with melted butter and sprinkle with cinnamon and a keto-friendly sweetener like monk fruit or erythritol.

Pizza toast: Top toasted bread with marinara sauce, mozzarella cheese, and pizza toppings. Broil until cheese melts. Quick personal pizzas.

Open-face melts: Top bread with various combinations (tuna salad and cheese, ham and Swiss, etc.) and broil until bubbly.

Dietary Adaptations and Modifications

While this 3 ingredient white sandwich bread nut free healthy recipe is already incredibly versatile, some people want to modify it further for specific needs.

Making It Dairy-Free

Good news: This recipe is already completely dairy-free! There’s no milk, butter, cheese, or any other dairy product.

If a recipe serving suggestion mentions butter for greasing the pan or topping toast, simply substitute:

• Coconut oil
• Avocado oil
• Dairy-free butter substitute
• Ghee (if you tolerate it)

Making It AIP (Autoimmune Protocol) Friendly

The Autoimmune Protocol eliminates eggs, which are central to this recipe. Unfortunately, there’s no straightforward modification that maintains the 3-ingredient simplicity.

For AIP followers, you’d need to explore:

• Tigernut flour-based breads
• Cassava flour recipes
• Coconut flour combinations with gelatin as a binder

These recipes typically require 6-8 ingredients to achieve good results without eggs.

Adjusting for Lower Calorie Needs

If you want the benefits of this bread but need to reduce calories:

Option 1: Thin slicing Cut the loaf into 16 thin slices instead of 12 regular slices. This reduces calories per slice to about 90.

Option 2: Reduced tahini version You could experiment with using ¾ cup tahini instead of 1 cup. This will reduce the fat and calories but may also affect texture and moisture. Add 2 tablespoons of water to compensate for lost moisture.

Option 3: Smaller portions Use this bread for open-face sandwiches instead of closed, automatically cutting the bread portion in half.

Adding Flavor Variations

While the neutral flavor is a strength of this 3 ingredient white sandwich bread nut free, you might want variations:

Herb bread: Add 1 tablespoon of dried herbs (Italian seasoning, rosemary, oregano, etc.) to the batter before baking.

Garlic bread: Add 1 teaspoon of garlic powder to the batter.

Seeded bread: After pouring into the pan, sprinkle the top with sesame seeds, poppy seeds, or everything bagel seasoning before baking.

Sweet bread: Add 2 tablespoons of monk fruit sweetener and 1 teaspoon vanilla extract for a slightly sweet version that works for French toast or as a base for dessert applications.

Important note: Any additions beyond the core 3 ingredients technically make this no longer a “3 ingredient” recipe, but these modifications are simple enough that they maintain the spirit of simplicity.

The Science of Why This Works

For those who love understanding the “why” behind recipes, let’s explore the fascinating chemistry that makes this 3 ingredient white sandwich bread nut free possible.

Egg Protein Structure

Eggs contain multiple proteins, including albumin and globulin. When you beat eggs, you’re literally unwinding these protein molecules and incorporating air bubbles. The proteins form a network around the air bubbles, creating foam.

When this foam is heated, the proteins denature (permanently change structure) and coagulate (solidify), setting the structure in place. This creates the scaffolding that holds your bread together.

This is the same principle that makes meringues, soufflés, and angel food cake work. You’re using the mechanical properties of beaten eggs to create structure that would normally come from gluten in traditional bread.

The Role of Baking Soda

Sodium bicarbonate (baking soda) is a base with a pH around 9. When it encounters acids (the eggs have a slightly acidic pH around 6.5-7, and tahini contains some acids from the sesame seeds), it reacts according to this chemical equation:

NaHCO₃ + H⁺ → Na⁺ + H₂O + CO₂

The carbon dioxide (CO₂) produced creates additional bubbles beyond those mechanically incorporated by beating. These bubbles expand when heated, contributing to the rise.

The reaction happens quickly, which is why you need to get the batter into the oven promptly after mixing. If you let it sit, the carbon dioxide escapes and you lose some of your leavening power.

Tahini’s Multiple Functions

Emulsification: Tahini contains natural emulsifiers (including proteins and phospholipids) that help bind the egg proteins and fat together into a cohesive structure. This prevents the bread from being crumbly or separating.

Moisture retention: The fats in tahini are hygroscopic (they attract and hold water). This keeps the bread moist even after baking and during storage.

Maillard reaction: During baking, the amino acids in tahini react with any reducing sugars present (including those from the eggs) in what’s called the Maillard reaction. This creates the golden-brown color and complex flavors associated with good bread.

Texture modification: The fat from tahini “shortens” the protein network from the eggs, making the final product tender rather than rubbery or tough. This is similar to how fat works in traditional baked goods.

Temperature and Timing

The 350°F temperature is optimal for this recipe for several reasons:

Protein coagulation: Egg proteins begin to coagulate around 140°F and are fully set by 180°F. The 350°F oven temperature ensures the proteins set quickly enough to capture all the air bubbles before they escape.

Water evaporation: Some moisture needs to evaporate during baking to create the proper crumb structure. Too low a temperature and the bread stays gummy; too high and it dries out before cooking through.

Browning: The Maillard reactions that create color and flavor happen most effectively between 300-350°F. This is why your bread develops that appealing golden crust.

The 30-minute baking time is just long enough for:

1. The entire loaf to reach internal temperature around 200°F (fully cooked)
2. Adequate browning to occur
3. Excess moisture to evaporate
4. Proteins to fully set

Common Questions from Real Users

Over the years, people have asked some fascinating questions about this 3 ingredient white sandwich bread nut free. Let’s address the most common and interesting ones.

“Can I use egg whites only to make it lower in fat and cholesterol?”

This is a thoughtful question, but unfortunately, it won’t work well. The egg yolks contribute essential fats, lecithin (an emulsifier), and flavor that are crucial to the texture of this bread.

Using only egg whites would require compensating with additional fat, changing the recipe significantly. You’d probably need to add oil or butter, moving away from the 3-ingredient simplicity.

If cholesterol is a concern, current research suggests dietary cholesterol (from eggs) has less impact on blood cholesterol levels than previously believed for most people. However, always consult with your healthcare provider about your specific situation.

“Why does my tahini separate, and does it affect the recipe?”

Tahini naturally separates because it’s essentially ground sesame seeds with no added emulsifiers or stabilizers. The oils rise to the top while the solids sink to the bottom.

This doesn’t affect the recipe as long as you stir the tahini thoroughly before measuring. You want to incorporate all the oil back into the paste so you’re measuring a consistent product.

If your tahini is too separated and difficult to stir, try:

• Running warm water over the closed jar to soften the paste
• Pouring the oil out, stirring the paste, then adding the oil back in gradually while stirring

“Can I double or triple this recipe?”

Absolutely! The recipe scales beautifully. However, rather than making one enormous loaf (which would take much longer to bake through), I recommend making multiple standard-sized loaves.

For a double batch:

• 8 eggs
• 2 teaspoons baking soda
• 2 cups tahini
• Use two loaf pans
• Bake at the same temperature for the same time

This is a smart strategy if you’re meal prepping or have a larger family.

“What’s the best brand of tahini for this recipe?”

The recipe specifies Artisana Organics Raw Tahini, which is excellent. However, the recipe works with most high-quality tahini brands.

What to look for:

• Ingredients list should say only “sesame seeds” or “organic sesame seeds”
• Smooth, pourable consistency (not dry or pasty)
• Relatively neutral smell and taste (not bitter)

Brands that work well:

• Artisana Organics (original recommendation)
• Seed + Mill
• Soom
• Trader Joe’s organic tahini
• Whole Foods 365 brand

Brands to be cautious with:

• Very inexpensive tahini often tastes bitter
• Tahini that’s been on the shelf for years may be rancid
• Chinese or Middle Eastern tahini sometimes has a different roasting level that can taste quite strong

“Can I make this without a mixer?”

While an electric mixer makes the job much easier, you can make this 3 ingredient white sandwich bread nut free by hand if necessary.

Use a whisk and beat the eggs with baking soda vigorously for 5-7 minutes (your arm will get tired). You want to incorporate as much air as possible. Then stir in the tahini by hand until smooth.

The result won’t be quite as fluffy as the mixer version because it’s difficult to incorporate as much air by hand, but it will still work and produce edible bread.

“Is there a substitute for tahini?”

This is the trickiest ingredient to substitute because tahini is what makes this recipe work so beautifully. However, some alternatives people have experimented with:

Sunflower seed butter: This is the closest alternative. It’s also seed-based, allergen-friendly, and has a similar consistency. The flavor will be slightly different — more nutty and robust — but the texture should work well.

Almond butter: This would work texturally BUT it would no longer be nut-free, which defeats one of the main purposes of this recipe.

Cashew butter: Same issue as almond butter — it would work but wouldn’t be nut-free.

Pumpkin seed butter: Another seed-based option that should work, though it’s expensive and has a stronger flavor.

What doesn’t work: Peanut butter (too sweet and strong-flavored), coconut butter (changes texture dramatically), regular butter or oil (doesn’t provide the right consistency or emulsification).

“How does this bread compare to store-bought keto or paleo breads?”

Having tried many commercial specialty breads, I can honestly say this homemade version is superior in several ways:

Texture: Most store-bought grain-free breads are either very dense or very crumbly. This homemade bread has a tender, sliceable texture that’s much closer to traditional white bread.

Ingredients: Commercial breads often contain long ingredient lists with gums, stabilizers, and preservatives. This has three simple ingredients.

Cost: Store-bought specialty breads often cost $8-12 per loaf. This homemade version costs approximately $3-4 per loaf, depending on your tahini source.

Freshness: You control exactly when it’s made, ensuring maximum freshness.

Customization: You can adjust thickness of slices, make buns instead of a loaf, or add flavoring variations.

Downside: It requires 45 minutes of your time (though only 10-15 minutes is hands-on work). Commercial bread just requires a trip to the store.

Building Your Weekly Meal Plan Around This Bread

Let’s talk about how to actually incorporate this 3 ingredient white sandwich bread nut free into your real life. Here’s a sample week showing how versatile this bread can be.

Sunday: Meal Prep Day

Make 2 loaves of bread. Slice both completely. Keep one in the refrigerator for the week ahead, freeze the second loaf for later.

Breakfast: French toast using 2 slices, topped with berries and a drizzle of pure maple syrup.

Lunch: Turkey and avocado sandwich on 2 slices, with lettuce and tomato.

Dinner: Grilled steak with a side salad. Toast 1 slice of bread to serve alongside for dipping in the steak juices.

Monday

Breakfast: Avocado toast using 1 slice, topped with a fried egg, cherry tomatoes, and everything bagel seasoning.

Lunch: Tuna salad sandwich on 2 slices, with cucumber slices.

Snack: 1 slice toasted with butter and cinnamon.

Dinner: Roasted chicken with vegetables. No bread needed.

Tuesday

Breakfast: Breakfast sandwich using 2 slices, filled with scrambled eggs, bacon, and cheese.

Lunch: Grilled cheese sandwich using 2 slices.

Dinner: Baked salmon with asparagus. Serve garlic bread (1-2 slices brushed with garlic butter and toasted) alongside.

Wednesday

Breakfast: Toast with almond butter and sliced banana (1 slice).

Lunch: BLT sandwich using 2 slices.

Snack: Bread cut into sticks for dipping in hummus (1 slice).

Dinner: Homemade burgers. Use the bun variation of this recipe (made on Sunday) or lettuce wraps.

Thursday

Breakfast: Egg in a hole (cut a circle in the center of 1 slice of bread, place in pan, crack egg into the hole, cook until egg is set. Flip and finish cooking).

Lunch: Leftover chicken from Tuesday turned into a chicken salad sandwich (2 slices).

Snack: Pizza toast (1 slice topped with marinara and cheese, broiled until bubbly).

Dinner: Meatballs with zucchini noodles. Serve with garlic bread (1 slice).

Friday

Breakfast: French toast using 2 slices.

Lunch: Open-face tuna melt (1 slice with tuna salad and melted cheese).

Dinner: Takeout night – no bread needed. This is your night off!

Saturday

Breakfast: Breakfast bruschetta (1 slice toasted, topped with scrambled eggs and fresh herbs).

Lunch: Caprese sandwich (2 slices with fresh mozzarella, tomato, basil, and balsamic glaze).

Dinner: Sunday prep begins again. Make fresh bread for the week ahead while preparing tomorrow’s stuffing.

Total bread consumption for the week: Approximately 20-24 slices, or about 2 loaves if sliced into 12 slices per loaf.

This meal plan demonstrates how naturally this bread fits into varied menus without dominating your diet or becoming boring.

The Cost Analysis: Is This Budget-Friendly?

Let’s break down the actual cost of making this 3 ingredient white sandwich bread nut free compared to store-bought alternatives.

Cost Per Loaf (Approximate)

Ingredients:

• 4 eggs: $1.00 (assuming $3.00/dozen)
• 1 teaspoon baking soda: $0.02 (negligible cost)
• 1 cup tahini: $2.50 (assuming $10 for a 16oz jar containing about 1½ cups)

Total cost per loaf: $3.52

Cost per slice (12 slices): $0.29

Comparison to Store-Bought Breads

Regular white bread: $2.50-4.00 per loaf ($0.20-0.33 per slice)

• Comparison: Roughly comparable in price

Organic/natural white bread: $4.00-6.00 per loaf ($0.33-0.50 per slice)

• Comparison: Homemade is cheaper

Gluten-free bread: $6.00-8.00 per loaf ($0.50-0.67 per slice)

• Comparison: Homemade is significantly cheaper

Paleo/keto specialty bread: $8.00-12.00 per loaf ($0.67-1.00 per slice)

• Comparison: Homemade is dramatically cheaper (savings of $4.50-8.50 per loaf)

Cost-Saving Strategies

Buy tahini in bulk: If you find this recipe becomes a staple, buying tahini in larger containers or bulk bins can reduce cost to as low as $1.50-2.00 per cup.

Use local eggs: If you have access to farm eggs or buy in larger quantities, egg costs can drop to $0.50-0.75 per four eggs.

Make multiple loaves: The time investment for making 2-3 loaves is nearly the same as making one, so you’re saving time which is valuable.

Value Beyond Just Cost

Remember that cost per slice doesn’t tell the complete story. This bread provides:

• Higher protein content (4.7g vs. 2-3g per slice)
• More vitamins and minerals
• No preservatives or additives
• Customization to your preferences
• Control over ingredients quality

For families dealing with food allergies, the value is even greater because the alternative might not be buying specialty bread but rather going without bread entirely.

Success Stories and Testimonials

Since creating and sharing this 3 ingredient white sandwich bread nut free recipe, I’ve received countless messages from people whose lives were changed by having access to safe, simple bread. Here are a few stories (shared with permission):

Sarah’s Story: Managing Multiple Food Allergies

“My 6-year-old daughter has severe allergies to wheat, dairy, tree nuts, and soy. Finding bread she could safely eat was nearly impossible, and the few options that existed were $12 per loaf and honestly tasted like cardboard. She was the only kid in her class who couldn’t have regular sandwiches at lunch.

When I found this recipe, I was skeptical that three ingredients could make real bread. But I tried it, and my daughter ate three slices that first day. Now she can have normal sandwiches, toast with breakfast, and she doesn’t feel different from her friends anymore. We make two loaves every Sunday and freeze them. This recipe gave my daughter back a piece of normal childhood.”

Michael’s Experience: Keto Diet Success

“I started keto to manage my type 2 diabetes, and giving up bread was the hardest part. I missed sandwiches, toast with my eggs, having something to eat with soup. The commercial keto breads are expensive and most of them taste terrible or have weird textures.

This bread changed everything. It fits perfectly into my macros, keeps my blood sugar stable, and actually tastes like real bread. I’ve lost 45 pounds, my A1C is down from 8.2 to 5.9, and I never feel deprived because I can still have sandwiches. This bread literally helped me reverse my diabetes.”

Jessica’s Candida Diet Journey

“After years of health issues, I was diagnosed with candida overgrowth and put on a strict diet: no sugar, no yeast, no grains. The diet helped tremendously, but I desperately missed bread. Most candida-diet breads use almond flour, but I’m allergic to tree nuts.

This recipe is completely candida-friendly — no yeast, no sugar, no grains, no nuts. I can have toast for breakfast and sandwiches for lunch without compromising my healing. After three months on the diet with this bread as a staple, my symptoms are 90% improved.”

Tom’s Paleo Lifestyle

“I’ve been paleo for five years and always missed bread. Sure, I could do lettuce wraps or use portobello mushrooms as buns, but sometimes you just want a sandwich, you know? Commercial paleo breads are either expensive, hard to find, or made with ingredients I don’t feel great about.

This bread is perfect. Three simple ingredients, all paleo-approved, ready in under an hour. My non-paleo friends who try it are always shocked that it’s grain-free. It’s become my go-to bread for everything from burgers to French toast to simple buttered toast.”

Frequently Asked Questions (Additional)

Conclusion: Your New Bread Journey Begins Here

This 3 ingredient white sandwich bread nut free recipe represents something bigger than just a way to make bread. It represents freedom — freedom from restrictive diets that leave you feeling deprived, freedom from spending hours in the kitchen, freedom from worrying about hidden allergens and unpronounceable ingredients.

With just eggs, baking soda, and tahini, you can create real, satisfying bread that works for sandwiches, toast, French toast, and everything in between. You can make it on a Tuesday evening and have it ready for Wednesday’s lunch boxes. You can customize it with herbs or keep it neutral. You can feel good about feeding it to your children, knowing exactly what’s in every bite.

For those searching for 3 ingredient white sandwich bread nut free without yeast, 3 ingredient white sandwich bread nut free healthy options, or simply wanting to simplify their lives without sacrificing foods they love, this recipe delivers.

The best part? You probably have everything you need already. No specialty equipment. No hard-to-find ingredients. Just three simple items that come together in 45 minutes to create something genuinely wonderful.

At Looksyumy, we believe that simplicity is the secret ingredient. This bread embodies that philosophy completely. It proves that you don’t need complexity to create something delicious, satisfying, and worth sharing with the people you love.

So try it. Make a loaf this weekend. Slice it. Toast a piece. Make a sandwich. Discover for yourself why thousands of people have made this their go-to bread recipe.

Because sometimes the best things in life really do come in threes.

If you’re following a carnivore or low-carb lifestyle, 3 ingredient carnivore burger buns remain a better option for burgers compared to traditional sandwich breads.

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