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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Excellent bread!!!This was the first recipe I made from you and just had a slice with some almond butter. Taste awesome thank you. Looking forward to trying your other recipes!
I’ll try this sandwich recipe. Thank you very much.
I have a question about the nutritional value information for this recipe. Can you tell me what your serving size was based on please? I am trying to find a recipe that works for me and my husband. I need the paleo diet due to health issues and my family has no problem eating paleo as long as they can have regular junk as well. But, every now and then my husband has too much junk and does low carb which is why I am searching for a bread recipe…his grumpiness from no bread lead me to my favorite site for paleo.
I’m so excited I found this recipe! I made some substitutions (used grapeseed oil and milked walnuts) and the bread turned out great for me. I finally eat bread without belly pain?
Is there a difference in flavor or consistency with this recipe compared to the recipe for sandwich bread in your cookbook?
It’s amazing. I’m in love with this bread. Very easy to make. I’ve adjusted the recipe by using 4 whole eggs. Not too eggy for me! A loaf lasts me about 2 weeks. After baking I slice and layer with parchment paper and freeze. Works perfectly.
My ‘other half’ is not a fan of anything coconut, except the real thing. I didn’t mention that this had coconut flour and coconut oil in it. He loved it!! Said it was the best homemade bread he’s had.
Don’t think it toasts well, as it doesn’t get golden brown like store bought bread does – but still delicious!
Love this recipe, but I have made it three times now and it doesn’t get big as a piece of bread, it only gets about half the size in height. What am I doing wrong? I made it per the instructions, HELP!
I could hardly wait for the bread to cool down so I could slice and eat!
Delicious ?. Thank you for all your hard work to come up with this recipe.????
Yes, this bread is very forgiving. I hate to cook/bake/follow recipes, so I’m very inexact with my measurements. At first, I found it too dense and eggy. But it’s really grown on me. I’ve probably made it six times (baking as I write this!) I have learned it’s better to undercook it than overcook! I go for 50 min. I tried adjusting for the 8,000 feet I’m living at, but I overcooked it and it was dry and horrible. I also know I like it after it cools off in the fridge for a while. I tend to microwave it with my toppings of choice, and that process also helps to make it moist and less dry than eating it “straight up.” Now I want to try adding walnuts, cinammon, etc.