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.
Want more paleo baking recipes that taste just like the real deal? Purchase my book, Paleo Baking at Home here!
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
-
Preheat your oven to 350 degrees and line an 8 x 4” loaf pan with parchment paper.
-
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.
-
Immediately stir the dry mixture into the wet mixture, stirring until moistened, careful not to overmix.
-
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.
-
Bake in the preheated oven for 50-55 mins or until loaf is completely risen and top is golden brown.
-
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.
-
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
Shop Products and Ingredients:
Want More Paleo Bread Recipes? Try One Of These!
Quick and Easy Paleo Pizza Crust
Hearty Banana Bread {No added sugar}
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!
This is my 1st paleo recipe. I have recently been diagnosed with allergies to wheat, rice, oats, barley, Hopps and rye. Finding foods to eat have been a challenge these few weeks. I just made this bread its ok I like the texture; it reminds me of zucchini/ banana bread but it’s just a little to bland and to much flax seed. I’m going to try it again with less flax seed.
This is a good recipe. I made it exactly has suggested with all listed ingredients. I eat grain free due to allergies. This is one of the few bread recipes that I have found that does not have a strong egg taste. Mine did not rise which was a surprise with the amount of baking powder and apple cider vinegar. Thanks for a good grain free bread option! Any suggestions on how to get it to rise would be great. I live at sea level so altitude should not be a factor.
Fantastic sandwich bread recipe. I modify it only slightly by using 5 full eggs, instead of 3 eggs + 2 egg whites. Works well and everyone loves it. Thank you!
Lately I’ve been experimenting with keto recipes, so low carbs. I would like to substitute the tapioca flour for something lower in carbs. I read that coconut flour can be substituted at a 4:1 ratio. I.e. replace every 4 tbsp of tapioca flour with 1 tbsp of coconut flour. For this recipe that would mean substituting the tapioca flour with an additional 2 tbsp of coconut flour.
Do you think any additional adjustments would be necessary, like adding more liquid or another egg?
I’m getting ready to try this bread! Sounds awesome but I have a question about making it at higher elevations. Our town in Colorado is at 7000 ft. Any adjustments I should make?
Oh! I saw egg whites and assumed you would whip them for volume. I’m going to make this today and whip the egg whites. I’ll report back!
This is the only bread I bake: 3 loaves at a time lasts me 6 weeks. It’s the basis of my breakfast topped with smashed avocado-lemon, broccoli Microgreens, plant-based dill-cheese, and turkey slices or smoked salmon or egg. I can’t imagine another Paleo bread competing with this fabulous recipe. During a recent, unexpected hospital admission, I asked my son to bring me several slices of this bread. I really cannot do without this! I must add that I use Avocado Oil instead of coconut oil and am very pleased with the results. Who says we need grains for fibre? …. NO WAY! I’m very thankful for this bread recipe and will definitely take it to the hospital for my upcoming knee replacement surgery. Thank you very much – I rely on many of your recipes and have always been pleased. Keep up the great work!
This is the only bread I bake: 3 loaves at a time lasts me 6 weeks. It’s the basis of my breakfast topped with smashed avocado-lemon, broccoli Microgreens, plant-based dill-cheese, and turkey slices or smoked salmon or egg. I can’t imagine another Paleo bread competing with this fabulous recipe. During a recent, unexpected hospital admission, I asked my son to bring me several slices of this bread. I really cannot do without this! I must add that I use Avocado Oil instead of coconut oil and am very pleased with the results. Who says we need grains for fibre? …. NO WAY! I’m very thankful for this bread recipe and will definitely take it to the hospital for my upcoming knee replacement surgery. Thank you very much – I rely on many of your recipes and have always been pleased. Keep up the great work!
Simply amazing taste! And easy to make! Do hesitate😋Masebit in my toaster oven!
I have been making this bread weekly for almost a year. I’m grain free and this is my staple. I use it for sandwiches, toast, etc. when I want a little sweeter loaf I add a touch of honey.
I made the recipe as written for a long time until I realized I would forget to use the leftover egg yolks. Now I just use four whole eggs and the result is the same, maybe a little more yellow loaf. Now I don’t waste eggs.
Thanks for this recipe! I’ve tried many others and always one back to this one.
This bread is indeed easy to make, light and slices nicely. However, to my palate it is virtually flavorless. So while it can serve mechanically as bread, it’s not satisfying to the palate — and why eat bread at all, if that’s lacking? — and the high oxalate content of almond flour is another minus. This is my first experience with “paleo” bread; maybe most are like this.