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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How I have missed bread so much. This recipe is amazing! I can satisfy my sandwich craving now. Thank you!
Hello! My mother and I have been trying to make the perfect paleo bread for weeks. Then I came across your recipe and I decided to experiment with the apple cider vinegar. However, it still refuses to rise. What are we doing incorrectly?
I’m really not sure! While this is not a tall bread it definitely should be rising. It might be too dense for some reason if your coconut flour is slightly overmeasured. I really don’t know what’s going on unfortunately.
For all who are saying that this bread didn’t rise: Mine didn’t either, so I measured my pan! This recipe is for an 8 x 4 loaf pan – mine are 9.25 x 5.25. This might not sound like a big difference, but when you’re talking about volume, this is a huge difference! My solution was to TRIPLE the recipe and divide the dough between TWO of my loaf pans. Result? Perfect!
While tripling the ingredients I also took the time to weigh most of the dry ingredients on my digital scale making notes of how many grams each tripled ingredient was. I think this will save time (and be more accurate) when I make this in the future to be able to just weigh out theose ingredients instead of measuring them.
Hi, Would be really grateful if you could share your gram measurements with us, when you have a mo. Many thanks.
Hi Michele, do you have a recommendation for replacing the coconut flour? My husband is allergic to coconut but I’d love to make this for him! Thanks!
I made this bread tonight and it was AMAZING. I am happy to be able to eat a grain free, sugar free, dairy free and crud free bread! Thank you SO much for sharing!
So gooooood! But it didnt rise as much as I expected for sandwich bread. Any pointers?
Thank you❤
Dry and gritty
OK, so I have to tell you. This weekend I spent in the kitchen making bread. I tried 3 paleo recipes that used yeast and 2 that did not. The 3 yeast recipes were meh. One rose really well but then was dried out the next day. The other 2 didn’t raise and I didn’t enjoy the flavor. The 2 without yeast (one was yours) actually tested better than the yeast! Yours was by far the best judging by texture, flavor, and next day tastiness. We had sandwiches tonight for dinner with the recipe of yours that I made this weekend and it was AH-MAZE-BALLS!!! I would love to try and make it into hamburger buns of some kind, and I just have to figure out how. Thank you once again for a wonderful recipe that worked right out of the gate and tasted like the real deal. You are awesome!!
First attempt and I have to say I’m pleased. No it didn’t rise to full sandwich height, but it did rise to about 3/4 size. I did try the bead right out of the oven and was disappointed because it was eggy; however, once cooled it tastes really good. I will make this again.
My first attempt at making this particular bread and I was pleasantly surprised. I wish it raised higher for a fuller piece – it was about 2/3 or less of a regular piece of bread. Would love to know how to add seeds/nuts. I am used to Dave’s Organic Killer bread and LOVE the nuts in it. It tasted pretty good (again, this is NOT your typical white bread) and held up in the toaster oven and frying pan (like for grilled cheese). Had it toasted with an egg this morning and was satisfied. Thank you!