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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Straight forward, simple and delicious. Important to have the right size loaf pan. I used a slightly bigger one and it comes out to low to be sand which bread. I have made this loaf several times with different fats. It’s very light with coconut oil versus ghee. The different fats lend themselves to much different tastes. I will continue to make this bread. Thank you!!!
Turned out perfectly! I followed your recipe exactly, it had to bake about 10 more mins (1:10) but it was a great consistency and tasted delicious. Thank you!
This way very good, thank you! I am a rotten baker, but this was very easy and light—rose well, even in my 9×5 pan. Since I have a child with celiac disease, this will be a go-to. I’ve ordered 8×4 pans and will be interested to see the difference.
Yum! This turned out so well!!
This bread is so tasty. Super easy to make. Mine looked ugly on top, but was perfect inside.
This looks like what I am looking for to make. I do not have flax seed. Is there anything I can use instead ? Would Chia seeds work? Please advise.
Thank you!
Okay so here’s a crazy idea (or maybe it’s not that crazy) – can I substitute almond flour for ground sunflower seeds? I’m having a hard time finding recipes like that, so I thought I might try to adapt this one since I’ve made it so many times and my family loves it. I can only have a slice a day since I don’t tolerate almonds too well, but then I thought of sunflower seeds! Any thought would be much appreciated 🙂
I just stumbled on your blog and NEEDED to find wheat free recipes for my son with eczema that is an adult. This is all new to me and I have to say I’m learning that wheat free and gluten free is not the same and it is one confusing road. This is the first bread recipe I see that doesn’t contain wheat. Honestly I don’t check my emails so if we could chat through messenger that would be awesome.
Michelle McGough (pic with husband and I on profile). Thank you so much!!!!!!!!!!
This was my first attempt at making gluten free bread and I would call it a success, although I won’t be making this recipe again. I do not like the taste or smell of eggs, and unfortunately this is too eggy for me. I usually toast gluten free bread for sandwiches because I find it improve the taste and texture, but not for this bread. This bread holds together well enough, but when I toast it, it gets crumbly and breaks easy. I’ve also found toasting it increases the egg flavor. If I leave it cold, I do not taste the egg. Overall, it’s a pretty good paleo bread, but just not something I’d want to eat often enough to make a whole loaf.
I am wondering what I might do differently next time in regards to the coconut oil. As soon as I mixed it with the other wet ingredients, the oil hardened. I scooped it out and softened it, and then added it back in a little warmed. In spite of this, the bread was the best recipe I have made BY FAR!