This paleo sandwich bread is easy to make, fluffy, light, and perfect for any type of sandwich! You can toast in and make breakfast sandwiches, have a BLT or top with almond butter, fruit preserves and bananas for a healthy grain free and paleo treat.
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The paleo sandwich bread so many of you have requested is finally here!
I’ve been working on this bread on and off for the past month and the most recent loaf finally satisfied my craving for soft, fluffy “white” sandwich bread that’s perfect for everything from BLT’s to almond butter & jelly to bacon egg breakfast sandwiches.
It wasn’t the easiest road to get to the final loaf, though, I had several fails and disappointments over the past few weeks. Too moist, too crumbly, not enough rise, too dense – you name it – pretty much every baking issue was experienced with this loaf of paleo bread!
Of course, it’s all a learning experience that I’ve come to value because it teaches me over and over again about grain free and paleo baking – specifically, how the flours work and don’t work!
My first loaf was all wrong – too moist, dense, and “eggy” to call it a sandwich bread, and, honestly I wound up tossing the whole thing.
From there, I made a few changes that led to much improvement. I increased the almond flour and tapioca flour, replaced an egg with an egg white and used homemade paleo baking powder along with baking soda for the rise.
The bread rose so much better, but in my opinion it was still too dense and moist to really function as a sandwich bread, plus it didn’t have the stretchy, bendy quality needed for a good sandwich.
To remedy this, I replaced another egg with a egg white, added more tapioca, AND a Tbsp more coconut flour – a mistake in hindsight!
For those of you unfamiliar with coconut flour, it’s VERY dense and can create a dry, crumbly texture if too much is added and/or if there isn’t enough liquid/eggs to balance it. My third loaf was pretty good but also crumbled too much for my liking.
I was SO close though, so of course I had to make at least one more loaf to try to get it right!
Ultimately, it was the fifth loaf that finally felt right to me. The rise was good, the texture just perfect for sandwiches – light, fluffy, and “bendy” enough to stand up to spreading, cutting, holding, etc. You know, all the things you need to do when you’re making and eating a sandwich!
Now, since we’re still dealing with a grain free paleo bread, it isn’t exactly like a loaf of wonder bread, of course. I only say that so you have realistic expectations and aren’t expecting magic here, but rather grain free baking science at its best!
Compared to a traditional sandwich bread made with white flour and yeast, this paleo sandwich bread is still more dense, less fluffy, and has less stretch. This is simply the reality of paleo baking due to the ingredients we’re using that come entirely from real foods.
However, this paleo sandwich bread also happens tome delicious both in flavor and texture, toasts well, stores well and freezes well too.
It’s completely free of gluten, grains, dairy, sugar, soy, and it’s seriously easy to make, with a prep time of just 10 minutes!
For the photos here I made a simple almond butter and jelly sandwich, but I’ve since used it for breakfast sandwiches and with cold cuts for the kids.
It’s a good versatile bread that you can spread anything on, toast and dip in your eggs, or even make French toast with!
And of course avocado toast with fried eggs 🙂
If you’ve been searching for a good simple paleo bread, you’re going to love this recipe!
I hope you’re all ready to get started because I am FOR SURE starting to crave a sandwich now – let’s GO!
Paleo Sandwich Bread {Grain Free, Dairy Free, Sugar Free}
Paleo Sandwich Bread {Grain Free, Dairy Free, Sugar Free}
Ingredients
- 2 cups blanched almond flour
- 2 Tbsp coconut flour
- 1/4 cup flax seed meal or golden flaxseed meal
- 1/2 cup tapioca flour or arrowroot flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder *aluminum free, or make your own paleo baking powder
- 3/4 tsp fine grain sea salt
- 3 large eggs whisked
- 2 large egg whites whisked
- 1/4 cup water or unsweetened almond milk
- 1/4 cup avocado oil, or olive oil
- 1/2 tablespoon raw apple cider vinegar
Instructions
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Preheat your oven to 350 degrees and line an 8 x 4” loaf pan with parchment paper.
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In a large bowl, combine all dry ingredients, set aside. In a separate large bowl, whisk together the eggs and egg whites, water, oil and vinegar.
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Immediately stir the dry mixture into the wet mixture, stirring until moistened, careful not to overmix.
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Transfer all the batter (it should be pretty thick, like a sticky dough) into the prepared loaf pan, spread out evenly, tapping pan on the countertop a few times to evenly distribute.
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Bake in the preheated oven for 50-55 mins or until loaf is completely risen and top is golden brown.
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Cool in the pan on a wire rack for about 20 mins, then lift the loaf from the pan holding the sides of the parchment paper and continue to cool on the rack until fully cooled.
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Slice as desired and store leftovers covered tightly in the refrigerator for up to 4 days - you can also freeze this bread to keep it longer. Enjoy!
Recipe Video
Recipe Notes
*To make paleo-friendly (corn free) baking powder, mix 1 tsp baking soda with 2 tsp cream of tartar. For this recipe, you will need just 1 1/2 tsp total of this mixture.
Nutrition
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Want More Paleo Bread Recipes? Try One Of These!
Quick and Easy Paleo Pizza Crust
Hearty Banana Bread {No added sugar}
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I’d like to make bread using the pulp left from making almond milk. Could I substitute the pulp for the almond flour if I leave out a wet ingredient? Maybe the almond milk could be eliminated?
I’m wondering the same
Let me try this receipe it’s looking good.
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Did you try this? I am curious how it turned out if you did.
A lot of things are removed from the almond when you make milk that could alter the breads outcome, so I wouldn’t normally try this.
I dry my pulp and use for nonbanking purposes like chicken tenders.
Yes! It’s such a great replacement if you’re cutting down the carbs.
You can use the pulp straight across if you dehydrate it, then grind it. That way you are still using almond flour, just your own.
Is the nutritional information for one slice or two? And I am guessing it is with cutting the loaf into 14 slices? Thanks! I look forward to making this bread!
This looks SO good, I will definitely be making this today! I love your recipes and always have such great success with them. Thank you
This looks so good. I️ am doing keto and wondering if I️ can use xanthum or psyllium instead of arrowroot to reduce net carbs.
Can I substitute regular ground flax seed for ‘golden’ flax seed? not sure what the difference is. thx!
I do it all the time , golden flax seed allows for a lighter color so more for the appearance , regular flax seed is just darker in color but taste wise they are the same!
I find they do not taste the same at all. Golden flaxseed meal is so much better. I think it makes all the difference
I agree! Also, regular (not Golden) flax stays moister and stickier. When making flax tortillas/wraps, Golden is your friend!
I can’t wait to try this. I have tried several GF bread recipes for my daughter recently but haven’t found one that meets her approval yet. So I am hopeful as ALL your recipes I have tried so far have been amazing!
How can I substitute for the eggs and egg whites?
This bread is delicious! However mine didn’t rise all the way to sandwich height?
Same thing happened to me 🙁
Hi nicole, I make the spread for my sister and she just loves it! I’m wondering if you’ve ever tried doubling the recipe in one loaf pan to make a higher loaf? And if so how long would you cook it for?
Mine didn’t either, I’m wondering if I did something wrong.
Same thing happened to me! Definitely not the size of sandwich bread. Not sure what I did wrong.
same for me. I’ve made it 3 times now- even bought a new loaf pan. It only rises to about the height of a pound cake. Delicious, but more for snacking, not sandwiches
That’s actually pretty normal, gf bread doesn’t rise like traditional bread, the loaves are always pretty small. Its the gluten that gives bread its rise.
We didn’t like cocnut to to use in place of it
Speaking from experience, you won’t be able to taste even the slightest coconut flavor in the bread, especially with just a small amount! Coconut flour has very unique properties compared to other flours (much more absorbent) and can’t be easily substituted. With how many tries it can take to get paleo baked goods to to have the right taste/texture, I recommend following Michelle’s recipe as written! 🙂
It looks fine, but mine didn’t grow at all. I don’t know about the taste because I’m still waiting for it to cool. I bake very often and I’m very confident I did everything right, so I don’t understand why it didn’t work :/
Absolutely the best paleo bread I’ve tried! Followed directions exactly. Bread was about 4-41/2 inches in height. Taste is delicious! Even non paleo hubby likes it (who usually doesn’t care for almond flour)tastes great toasted or untoasted
So excited to have a grain-free sandwich bread! The perfect blank canvas for SO many topping ideas 🙂