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 bread blew my mind! So good!! Thank you Michelle.
I made the bread and it looked awesome. It sliced well, it was pretty tasty and not very eggy, and I was dying for a sandwich, until I noticed . . . I’d used wax paper instead of parchment 🙁
Is it still safe to eat? I’d already eaten a slice with a pat of grass-fed butter before I realized, but if it’s not safe I guess I’d throw it out. HELP!
Actually – just called Reynolds and they said it’s ok. Whew! Thought I was going to have to throw out a perfectly yummy loaf of bread!
This is the best paleo bread I have ever made. Followed directions exactly except added chia seeds. Probably would add some walnuts next time. Cuts nicely, and perfect for sandwiches or toast. Some paleo or non gluten bread tastes like sand. This is just like bread!!
I have a challenge for you or anyone who knows more about making bread than I. Which is probably most of you.
I recently found out I have developed food allergies later in life- wheat, egg whites, peanut and sesame seeds.
This recipe by far seems to be what I need and can eat- except for the eggs. What can I use to replace eggs and still have a good tasting bread?
Thank you!
I’ve made this loaf no less than a dozen times since I discovered the recipe a few months ago, and it has changed the whole game in our house. 5 years Paleo and this is the first time I’ve seen a recipe for bread that actually turns out a result that resembles the real stuff! THANK YOU for this, and for all the other lovely paleorunningmomma recipes that are now part of our daily lives. Truly very impressive bake master, Michele, please keep on keeping on!
Didn’t rise. Any tips?
It’s hard to know since I’m not in the kitchen with you unfortunately.
Totally…just looking for a list of potential reasons why so that I can troubleshoot on my own. ?
Totally. Just looking for some potential reasons why so that I can troubleshoot on my own. ?
I’m thinking it has to either be a problem with the baking soda interacting with the acid, or an over measurement of one of the flours/undermeasurement of liquid.
I’ll start by saying I’m not on the Paleo diet, nor am I trying to go that way. I tried this recipe because I was looking for a low-carb bread that was still usable as bread (sandwiches, toast…). I have gestational diabetes and watching my simple carb intake has been HARD. This bread is not only delicious and low-carb but also has protein. I will continue making this bread, possibly even after I no longer have gestational diabetes!
Michelle,
1/2 CUP of Tapioca Four?!! Yikes! That is over 40g of Carbs…. I Paleo and Keto Bake too, but always use Arrowroot and Tapioca Flour (Starch) … by the Tbsp. A great alternative for a thickener / binder is Tbsp of Psyllium Husk which has carbs but they are reduced to almost no net carbs due to it being all fiber. Just a tip! Love your Baking!
Hi,
I recently found this recipe of which I have been searching for quite awhile. I finally made it last night. The only thing I need to ask you about is:….is it at all possible to add something to cause it to rise a bit above the bread pan, so it would be more of the size of a normal loaf of bread? Each slice of this ? is equal to a half slice of regular bread.
Sorry, I forgot to leave 5 stars rating your bread! It’s perfect EXCEPT for its size.
Thank you,