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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Best Paleo bread I’ve tasted. It was a bit doughy in the middle, so I will adjust the cooking time next batch, but I stick it in the toaster oven and it’s perfect! It rose just fine and as Constance said above, it doesn’t fall apart, which is a great improvement on most bread of this kind. Thanks for the recipe.
Best tasting and easy to make paleo bread, thank you so much for this!
Hi Michele! I was wondering about the nutrition information you provided. Is that per loaf? or per serving? And if per serving, what is the serving size? Thank you!
Made it – turned out perfect. Only needed to cook for 45mins. Those having trouble with rise i’d ask if they whisked the eggs enough because I’ve found this makes a difference and not letting the air escape and go flat before cooking. I put all wet ingredients together and beat with an electric handmixer till they started frothing, mixture filled 2/3 pan before I cooked it so I knew it was going to more than likely rise well. Its not a large loaf but grain free rarely are. Was quick and easy to prepare, next time I’ll make more than one loaf at a time. My only issue is that its got a slight ammonia smell but this isn’t the recipe I think this is what happens when cooking with almond meal breads. Any tips on eliminating this would be appreciated – its not as bad as other breads I’ve made but still slightly present which I find offputting when going to eat it. Thank you for this recipe its wonderful and I’ll be checking out your others now.
Hi! I really like your recipes! I have a question. What can I use to replace eggs?
Mine did not rise 🙁
It did not reach sandwich height.
Would it be okay to use yeast in this recipe to correct this problem?
Can you omit the flax? Would it change it that much? What is the purpose for it?
So easy to make! So delicious! It has a buttery taste. I substituted chia seeds for flax…just because I didn’t have flax and it added a great texture without changing flavor. I’m going to try doubling recipe to get a higher loaf…we’ll see!
This bread is fabulous! Very similar in taste to other homemade breads I make that aren’t nearly as healthy!
Hi Michelle,
This is my first bread ever! But considering all, I think it came out very well. Its soft, tasty, real fine, not dry, or crumbly, inspite the fact that I forgot to add the almond milk. Also, I didn’t have a 3×7 pan, so used a 5×9. It raised up a little more than half the pan hight. The only tweet I did was to use 3/4 cup of unsweetened apple sauce instead of apple cider. I would like to make the loaf ti the size of this 5×9 pan if possible to use as sandwich bread. Would I need to double your recipe or add more risers? Thank you for the recipe!