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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The recipe does not need more reviews, but just to confirm–it’s awesome! I had 4 slices yesterday with scrambled eggs, avocado, a little sour cream, turmeric and paprica, and felt so full I had nothing else all day.
Almond flour has a glycemic index of 1!!! So this should not really spike your glucose at all. Perfect for breakfast too. Froze sliced wonderfully, thawed in half an hour and then just a little under the grill. A keeper.
I do not have arrow root flour or tapioca flour? Substitute with ?
Can you make this in a bread maker?
Not gunna lie I was a little hesitant. It said it should be a sticky dough but mine looked like pancake mix… I still put it in the oven and let it bake and it turnned out great! It’s cooling now, butbi can’t wait to see how it tastes.
I don’t have any flaxseed, what can I substitute for this? Can I use eggs? How many eggs?
Haven’t tasted it yet but see Anthony’s Goods grain free sandwich bread recipe with addition of 1 teaspoon baking powder. It has a smoother top and rises higher plus has no coconut flour.
Thank you so much for this outstanding recipe. Yay, I can eat bread again!
I made the Hearty Sandwich Bread recipe from the book and it is wonderful. Mine didn’t rise as much as in the picture though, wondering where I may have been off? I went by the number of grams where listed (thank you so much for including that, makes things so much easier!!) and didn’t replace any of the ingredients. I was also careful not to over mix it. Thanks for any pointers!
Please could we have the recipe in grams? I have tried this twice and it was much too crumbly, probably because every conversion website I looked at gave wildly different estimates of how much a “cup” is. My attempts were delicious, they just weren’t really “bread”. Many thanks
I just came here to say this bread is delicious!! Thank you for sharing this wonderful recipe!