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 can’t use anything with almonds. What could I substitute for that? Thanks.
I have been substituting almond flour with GF Oat flour Or u can blend GF Rolled oats works well.
Tigernut Flour can usually be subbed 1:1 fir almond flour. The name is misleading as it is not a nut, but rather a tuber. Google for more info. Haven’t found it locally so I’ve ordered from Amazon.
Before using it, I have two tips for you because this is a grittier flour.
1. If possible grind before using, saves on the sifting in tip 2.
2. Sift, sift and sift again before adding to your other ingredients.
First couple of times I didn’t grind or sift. Ended up with scattered clumps in my bread that felt like I wa chewing sand.
Also, you can get tigernuts (whole or chopped) and tigernut butter. The whole one are not ideal for snacking as they are very hard.
Would you use this recipe in a bread machine?
What is the vinegar for? Flavor, texture, or what?
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.
Are there any modifications for high altitude baking? I’m at 5,000 ft
I can’t have chicken eggs. I have to eat duck eggs. They are larger than chicken eggs. Have you tried using duck eggs for this bread?
Hello everyone,
I baked this paleo sandwich bread and I really like it.I didn’t change anything, followed the recipe exactly as it is written.Bread came out just perfect and did rise all the way to sandwich size…so happy, thank you for great recipe!
@marta
Great that the recipe came out well for you! I have a question about the coconut oil. In my pantry, the coconut oil is hard like wax. The instructions say to melt and cool 1/4 cup of refined coconut oil. What consistency / general temperature should the coconut oil be when I mix it in with the other wet ingredients?
Fabulous! Just leave the recipe as is, and if you need modifications for dietary needs, find another recipe! The Google will provide. This is by far the best GF and paleo sandwich bread (and love that it meets keto too with the low carbs). Thank you for this amazing recipe!
I made this bread this morning and it turned out great! So happy with the results. I made the recipe exactly as it was written. It did rise but not sure if I can say it rose to “sandwich height” but happy with how it turned out.
Michelle, your recipes are absolutely amazing. This is with out a doubt the best Paleo bread recipe I have tried and it is my go to recipe for bread. Thanks for all the recipes you post, they are great!
I made this bread exactly as written but the dough was not like a “thick sticky dough” it was kind of thick and it was sticky. What should I add if this does not come out thick enough? More almond flour, tapioca flour or coconut flour and how much? My husband said this recipe was the best bread I’ve made so far! We love it. Thanks!!
You can try adding a bit more almond flour, adding more coconut is not a good idea (dry and crumbly) and the tapioca may make it too spongy.
I followed the recipe as is. No coconut flavor and does not have an eggy taste like so many other paleo breads i have tried. I was worried as it did smell eggy while it was baking. This is the BEST PALEO BREAD hands down. The search is over. Dont wait to try it. Mine came out the perfect height. Thank you Michelle!!!!! Never a bad recipe from this blog.
I really want to try this recipe, I don’t have golden flax seed or any flax seed. Is this a crucial ingredient or can I substitute with some thing else?
P.s. it’s nap time for my babies and was hoping to bake this up while they are sleeping, and that is why I am hesitant to leave the house at the moment