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’d like to make bread using the pulp left from making almond milk. Could I substitute the pulp for the almond flour if I leave out a wet ingredient? Maybe the almond milk could be eliminated?
I’m wondering the same
Let me try this receipe it’s looking good.
We are here with a simple solution for you. Just visit our website. click above.
Did you try this? I am curious how it turned out if you did.
A lot of things are removed from the almond when you make milk that could alter the breads outcome, so I wouldn’t normally try this.
I dry my pulp and use for nonbanking purposes like chicken tenders.
Yes! It’s such a great replacement if you’re cutting down the carbs.
You can use the pulp straight across if you dehydrate it, then grind it. That way you are still using almond flour, just your own.
Is the nutritional information for one slice or two? And I am guessing it is with cutting the loaf into 14 slices? Thanks! I look forward to making this bread!
This looks SO good, I will definitely be making this today! I love your recipes and always have such great success with them. Thank you
This looks so good. I️ am doing keto and wondering if I️ can use xanthum or psyllium instead of arrowroot to reduce net carbs.
Can I substitute regular ground flax seed for ‘golden’ flax seed? not sure what the difference is. thx!
I do it all the time , golden flax seed allows for a lighter color so more for the appearance , regular flax seed is just darker in color but taste wise they are the same!
I find they do not taste the same at all. Golden flaxseed meal is so much better. I think it makes all the difference
I agree! Also, regular (not Golden) flax stays moister and stickier. When making flax tortillas/wraps, Golden is your friend!
I can’t wait to try this. I have tried several GF bread recipes for my daughter recently but haven’t found one that meets her approval yet. So I am hopeful as ALL your recipes I have tried so far have been amazing!
How can I substitute for the eggs and egg whites?
This bread is delicious! However mine didn’t rise all the way to sandwich height?
Same thing happened to me 🙁
Hi nicole, I make the spread for my sister and she just loves it! I’m wondering if you’ve ever tried doubling the recipe in one loaf pan to make a higher loaf? And if so how long would you cook it for?
Mine didn’t either, I’m wondering if I did something wrong.
Same thing happened to me! Definitely not the size of sandwich bread. Not sure what I did wrong.
same for me. I’ve made it 3 times now- even bought a new loaf pan. It only rises to about the height of a pound cake. Delicious, but more for snacking, not sandwiches
That’s actually pretty normal, gf bread doesn’t rise like traditional bread, the loaves are always pretty small. Its the gluten that gives bread its rise.
We didn’t like cocnut to to use in place of it
Speaking from experience, you won’t be able to taste even the slightest coconut flavor in the bread, especially with just a small amount! Coconut flour has very unique properties compared to other flours (much more absorbent) and can’t be easily substituted. With how many tries it can take to get paleo baked goods to to have the right taste/texture, I recommend following Michelle’s recipe as written! 🙂
It looks fine, but mine didn’t grow at all. I don’t know about the taste because I’m still waiting for it to cool. I bake very often and I’m very confident I did everything right, so I don’t understand why it didn’t work :/
Absolutely the best paleo bread I’ve tried! Followed directions exactly. Bread was about 4-41/2 inches in height. Taste is delicious! Even non paleo hubby likes it (who usually doesn’t care for almond flour)tastes great toasted or untoasted
So excited to have a grain-free sandwich bread! The perfect blank canvas for SO many topping ideas 🙂
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
How terrible is it if you use regular baking powder. I dont have any cream of tartar and wanted to make today.
If you use aluminum free baking powder it’s totally fine.
Is there any alternative at all for the flax seed?
I didn’t have flaxmeal, so I used ground chia seeds. Worked perfectly.
I did chia seeds instead of flax and it was so good! It did not add any flavor but great texture!
I made this last night for my white bread loving boyfriend and he crushed two sandwiches back to back. Thank you for another fantastic recipe!!
Awesome recipe! I love this bread. It has a great flavor, texture and didn’t take too long to put together. I have already made it twice and plan to make it many more times. My husband who does not have to eat Paleo likes it too.
Looks great! Looking forward to try. Do you think it would work as a burger bund also? I have a 7 year old kid and he would be happy to get a burger again but not with mushroom bunds:)).
AMAZING!!! It was so easy to make homemade bread and it tasted like regular bread!
LOVE this recipe Michele!! 🙂
I’m so excited to try this! Can I sub coconut oil with melted ghee or avacado oil?
Yes, both should work well.
I used avocado oil because I only had virgin coconut oil and michele recommended refined to avoid the coconut flavour. Mine didn’t rise but I’m reading that’s a common theme with this. I find ALL of my paleo baking doesn’t rise. I thought it was b/c my apple cider vinegar was too old..? but I read maybe it was b/c of the baking soda? Not sure but I love the taste and texture!!! 🙂
Delicious, went by recipe, my loaf pan was a 9×5 so was not high like sandwich bread but spread with almond butter, honey and Ceylon cinnamon while warm, delicious and sliced beautifully. Baked about 30 min. Going to buy an 8×4
Yes I too need to get an 8X4 pan. I doubled the recipe and it filled my 9X5 pan. And I am not making this for myself but a good friend. And it is a lot of eggs but my eggs are free from a neighbor
What a beautiful paleo loaf! Looks perfect for slicing…that pb&j is calling my name!
Would a bread machine work with this recipe?
Michele, this is the most delicious bread and can’t believe it’s paleo. So easy to make and keep. After a few days of keeping it out, I cut the rest into slices, put slice sized parchment paper between each one and freeze. I save the parchment for future loaves. Getting ready to make another one. It’s so delicious! Thank you for all your attempts to perfect it. YUM!!
Thats’s a great idea to keep it fresh! Glad you’re enjoying it.
I’m doing Keto.. What can I substitute for the 1/2 cup tapioca flour or arrowroot flour ??
Call me crazy but I took this recipe, doubled it and baked it in a large bundt pan. Turned out fantastic and, once cooled and sliced, the bread Is the perfect shape and size.
I would be baking everyday if I use the tiny 8×4 size pans. With the bundt size, I can freeze portions and have more on hand.
Sounds great, I’ll need to try it!
Grace Miller…Love the idea of doubling and using bunt pan! Yes…it goes so fast because it is sooo good! Question…did it rise high enough in that pan?
What can I substitute the Tapioca flour with? Non starch products
I used arrowroot powder as Michelle mentioned as an alternative (I had it on hand) and it works beautifully.
This bread is truly delicious!
I made this today and wow its so good! My non gluten free hubby approves! I wis I could post a picture because its so pretty!
I’m thrilled you guys enjoyed it!
I made this bread over the weekend and I can’t get enough! It is phenominal!
I only had a 10” loaf pan so I knew it wouldn’t rise as high, but the taste and texture are spot on! Even my conventional bread loving family has enjoyed it.
Yay! Love hearing that, thrilled you enjoyed it!
Fantastic! I can slice it razor thin and it doesn’t fall apart! I eat it for toast, sandwiches or just as is! It really feels and tastes like a hearty grain bread ?
I’m so happy you like it! Finding a good paleo bread is so hard!
I just made this for Thanksgiving to go with a paleo autumn soup! It’s delicious!!!! Really, I’m making this my new “go to” recipe for bread! Thanks so much for sharing it! Good job! 🙂
I’m so thrilled you enjoyed it, sounds wonderful!
Yum! This bread is really great. Even my skeptical husband enjoyed it!
So happy to hear that!
Delish!
What can I substitute for the flax seed? I just found out I am food intolerant to flax in any form. Is there a good substitute for it? I’d love to try the recipe.
I believe you can sub in more almond flour (1/4 cup) for a similar result 🙂
Hey, Michelle! We’re all wondering: is the nutrition facts for 1/14th of the loaf! I don’t mind doing the math myself, but I’d like to hear your answer! ?
Yes you’re correct – it’s per slice based on 14 slices.
Is that 155,000 calories per slice or loaf?! We made the bread and love it too! Was wondering if coconut milk instead of almond milk would make it a little more moist?
My bread rose perfectly, currently waiting for it to cool completely.
I’ve been limiting my added salt intake, and this bread tastes way too salty as-is! But other than that, I love it! Thank you!
I just started the Paleo diet 10 days ago, so I am so new to the diet. I found I am missing sandwiches the most and plan on trying this recipe but the ingredients are so foreign to me. Where do I find them? I am sure Walmart is not a good source. I imagine I will be the only family member eating it, so was thrilled to find that I can freeze it. I am diabetic and I found a good book on Paleo for it. Within one week, my blood sugar was normal and I have lost 10 lbs. also.
Why do you have eggs in the recipe if its supposed to be DAIRY FREE????
Because eggs are not dairy? Dairy is MILK products like milk, cheese, cream cheese, etc. Eggs may be found in a dairy aisle but eggs are protein, not dairy, as they are simply chicken embryos.
Can I use regular butter and milk in place of almond milk and coconut oil?
I am new on paleo, thank you for the recipe.
Greetings from Greece.
Thanks Michele! I’m going to try it. I have to get some more ingredients first. Maybe try weight lifting for a while. I recommend 5 sets of 15 to 20 reps for each exercise. I think that you will like the sculpting of the muscles.
This is the best grain free bread I have ever made! Everyone who tried it likes it too and wants the recipe! I am very happy and satisfied!!
Hi!
I love this recipe, I just tweaked a couple of things to get it how I wanted it. I replaced 1/2 cup of almond flour with an extra 1/2 cup of tapioca starch. I also separated out all but one of the egg whites, and beat them to a soft peak. After mixing the wet ingredients into the dry ingredients, I folded the egg whites in. This helped give it a boost to make it a bit taller and fluffier. The final product was springy and tasty, and better than most gluten free breads I’ve purchased.
Wanting to try this recipe but I can’t eat eggs. Any suggestions on what to do to bypass the eggs? thanks!
Is the serving size one slice or two? I am counting carbs so I wanted to double check! Thank you!
Has anyone tried this recipe with egg whites only? Unfortunately, I have a sensitivity to egg yolks. Thanks in advance!
I made it with Egg Replacer since I’m allergic to eggs and it turned out wonderful. I did add a few drops of yellow food dye(which probably isn’t paleo but you have to eat with your eyes too) to make it look close to the look of egg yolks. It was delicious! It didn’t rise as much as the one I made with the egg yolks for a friend, but it was still DIVINE!!
Zann Sears, in regards to the egg replacer, how much did you use since it is for whole eggs and egg whites? I get this messed up and my bread turns to guu
Hello! Very eager to try this recipe — Question: If I need to make a bigger loaf, say in the 9×5 pan, what do you suggest I do to the recipe as well as oven baking time?
The bread came out perfect, however my partner didn’t like the slight coconut taste is there any other oil I can use? I couldn’t taste any coconut..pfft
Michele, this bread is amazing! I made it without the golden flax meal because I didn’t have any. I made a loaf with eggs, according to your menu and one without for me since I’m allergic to them. I used Egg Replacement for them. It was the BEST paleo bread. I ordered the Golden Flax Meal on Amazon yesterday and plan to make this again. Thanks so much for sharing! Blessings to you!
I’ve been on grain free since chemo (2 years) and sooo hungry for bread. I was thrilled to find this recipe and I am pretty much the happiest person on the planet right now. Ahhhh… bread! Heaven!
I just baked this bread, at 45 mins I checked it and it was ready! It looks exactly like in rhe picture, i can’t wait to cool it down and try it…looks yummy!
Can you make this recipe with regular almond flour (I.e. Blanched)?
Hey Michele, thank you for the recipe, looks great!
I’m planning on making it this weekend.
Could I prepare the dough ahead of time, leave in the fridge overnight (just one night) and bake it first thing?
Thanks again!
I tried other recipes, but this is the one that stopped my search. It’s definitely in my favorites now. I even made French toast out of it. Thank you Michele!
The best paleo bread I have done. Is tasty, fluffy and great for sandwishes or toasts. Delicious! Thanks for the recipe!
So thrilled you enjoyed it!
Loved this bread! It did not crumble and was very moist. I used it all week for my sandwiches and plan to make it again for next week. So nice to have a great, easy, homemade bread that tastes good.
can you use baking powder with aluminum in it or will it change the recipe? very curious and eager to make this bread ASAP!
can you use olive oil instead of coconut oil?
Great recipe. Can you substitute the golden flax seed meal with psyllium husk powder? If yes does this mean I increase the liquid amount too? Thanks!
Hands down the best paleo sandwich bread recipe ever!!!
Thank you for bringing bread back into my life! I have so many food sensitivities that enjoying grains for the last 3 yrs has been a challenge. I appreciate you & your recipes!!
I want to make this bread for my sweetheart, but I was wondering how whisked the eggs and egg whites need to be?
Love this recipe! This is the best paleo bread that I’ve tried so far. I didn’t have flax, so I replaced it for ground chia and it worked great. This bread is dense but moist, and not eggy tasting like some of the other paleo breads I’ve tried!
My daughter said it was very nice
This recipe sounds really yummy. Do i need to whip the egg whites stiff and fold into the mix?
There was a reply earlier in the messages about whipping the whites to soft peaks. I have yet to try that myself.
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,
Made 2 loaves exactly as written and it is delicious. My Paleo husband is so happy. I’m T1 diabetic and this bread has virtually no impact on my blood sugar. Thank you!
5 Stars!
I can not have gluten, so I made this. I thought it was going to be good, but after I tried it I could hardly contain myself. It is AMAZING! It is SO easy! I am only 9 and I can do it! I can do it, so ANYONE can do it. I made it all by myself! I love to cook. I can’t explain how much I love this bread! I recommend you make your bread instead of buying it! This is amazing! It’s even better when you dip in olive oil, Italian seasoning, and a crack of salt and pepper! DO IT!
What would be a suitable substitute for tapioca or arrowroot flour? These flours are not available where I live. Maybe I can use psylum husk instead?
This bread is better than any $8 loaf that I have purchased from paleo bakeries. This is now my go to recipe! This my frist time trying one of your recipes. I am already preparing to try the buns ASAP. Thank you. A lot of time and energy goes into creating these recipes and I’m appreciative of your effort.
You give the nutritional content – is that per slice? Thanks
Wonderful recipe I added some chopped up apple and some Craisins to the dry ingredients before mixing them together I also added about a teaspoon of cinnamon
First I would like to say that this bread taste amazing. It was also very easy to make, I did not get a lot of rise and I am wondering if it is because I put almond milk on top? But my main question is when I am comparing this bread per slice with regular whole wheat bread which is only 50 cal, This Paleo bread is basically triple in all the grandmas when compared to the whole wheat bread. Is this bread really Better and a healthier choice? I do not know much about this type of thing and I don’t know if the lower calories always means better? Seems to be very high in sodium. Can somebody help me with that?
“Healthy” depends on what your goals are. So, many paleo baking recipes use nuts and coconut which increases the fat and calorie content. However, they’re also free of grains, gluten, dairy, and refined sweeteners or other processed ingredients. The decision is yours.
Hi I don’t have flaxseed. Can I sub with phyilysium husk?
Can I sub or eliminate the flax meal?
Anyone have ideas for egg replacement? I would just do flax eggs but not sure about what to do about the whites. Thanks!
OMG! Thank you for this marvelous recipe. I made it exactly as written and it’s fabulous! I’ve been on an anti-inflammatory diet for 4 months, and it’s been hard to find bread products that meet the requirements for my diet. This is so easy – it will make sticking to my new way of eating so much easier!
Great recipe I love of the ones I have tried so far. Just bummed it did not rise not sure why not. Maybe if I double the recipe it will rise? Do you whip the egg whites separately from the eggs?
I want to make this bread! I have a sensitivity to flax, Do you have a substitut
chia
I’ve made this recipe twice now with some adaptions and it’s turned out great both times. First time I had no coconut flour so I used psyllium husk. It did come out a bit dry though and I had to add some almond milk to get it all mixed but it baked fine and tasted great. The second time I didn’t have enough eggs so I substituted for a flax egg. I didn’t bother separating the whites this time either. I just whisked the eggs together and added the flax egg. Baked beautifully and has held together really well. I’m loving this recipe and how forgiving and adaptable it is. Also didn’t have the eggy smell which other breads have had and which completely turn me off eating them. I’ll be making this weekly.
This bread is AMAZING! Best gluten free bread I’ve ever eaten. Thank you so much for your hard work in creating the recipe. I’m beyond excited!
Could someone help with the conversion of measurements from us to uk
Hello running momma. I not clear on how many eggs I should use. Is it 5 eggs total and omitting 2 egg yolks?
Would like to make ASAP, but would like to make it correctly. Thank in advance and for all the hard work you put into your recipes.
Good For Every One
Can this recipe be made in a bread machine? If I use the 1 tsp & 2 tsp cream of tartar sub for the baking powder, do we still add the 1/2 tsp of B.Soda that’s stated in the original recipe?
I too would like to use my bread machine if it does not comprise the recipe.
Super! This bread is just SUPER!!! I forgot to put coconut oil at all 🙁 But even with this mistake bread was perfect, real bread!!! Thank you, Michele! Good luck with your next receipts!!!
By the way, is it important – coconut oil or ghee in this receipt? I forgot to put it, worried about this, but bread was very good without any oil or butter. So my question is – maybe we can skip this ingredient?..
Made this the other day. I have garden fresh tomatoes from my garden and I wanted to enjoy the tomatoes on a bread. OMG! I am in heaven. This bread is so delicious with the tomatoes. I could eat this every day.
Hi! I’m Graham. I made this recipe today and this bread is gorgeous even though it didn’t rise as high as I had hoped. My fault! I forgot to line the loaf tin in advance and the old loaf tin I retrieved from the back of the cupboard was larger than specified. Don’t worry! I’ll get it right!
Fabulous! My husband and I don’t eat a Paleo diet, but regular bread is so unsatisfying sometimes, especially while I’ve been pregnant. This is so tasty, I’ve made it twice in one week! It is hearty and doesn’t upset my stomach – fabulous and addicting snack when paired with a bit of butter and some fruit on the side.
I make this bread at least once every 8 days or so. It’s really good, and definitely helps my sandwich craving. Transitioning into the paleo diet was really hard, but this helped ease that transition!!! I use normal flaxseed and it works just fine. Just a darker color.
I have literally never left a review before in regards to a recipe but this one totally deserves mention. This is SO unbelievably good.. like dangerously good. Toasted, untoasted, plain or with avocado or butter. Thanks so much for this recipe! Followed the recipe with no modifications and it turned out just perfect. Great texture, great size. Can’t wait to try more of your recipes!!
I guess you could read the previous comment by Ellen and just change it to my name. This bread was fantastic, better than other recipes I’ve tried. This will be my daily bread! Thanks for a great recipe.
OOPS – forgot to give it 5 stars before so here they are!
Loved this bread! My husband loved this bread. I’m diabetic and it’s great to have a bread that is low carb so I can have my avo toast again. It didn’t rise as high as I had hoped but I did get at least an inch rise. Thank for you such a great recipe! I have one question – can you use unbleached almond flour?
Wish we could upload photos. It made a beautiful loaf.
OMG so good! It’s fluffy, doesn’t fall apart, is delicious toasted, and pretty easy to make. I’ve been doing keto for a month, and missing bread like crazy! I had buttered toast with my coffee this morning… and it was uhhhmaaaazing!!
On a scale of one to ten? It’s an eleven!!
Best Paleo bread I’ve tasted. It was a bit doughy in the middle, so I will adjust the cooking time next batch, but I stick it in the toaster oven and it’s perfect! It rose just fine and as Constance said above, it doesn’t fall apart, which is a great improvement on most bread of this kind. Thanks for the recipe.
Best tasting and easy to make paleo bread, thank you so much for this!
Hi Michele! I was wondering about the nutrition information you provided. Is that per loaf? or per serving? And if per serving, what is the serving size? Thank you!
Made it – turned out perfect. Only needed to cook for 45mins. Those having trouble with rise i’d ask if they whisked the eggs enough because I’ve found this makes a difference and not letting the air escape and go flat before cooking. I put all wet ingredients together and beat with an electric handmixer till they started frothing, mixture filled 2/3 pan before I cooked it so I knew it was going to more than likely rise well. Its not a large loaf but grain free rarely are. Was quick and easy to prepare, next time I’ll make more than one loaf at a time. My only issue is that its got a slight ammonia smell but this isn’t the recipe I think this is what happens when cooking with almond meal breads. Any tips on eliminating this would be appreciated – its not as bad as other breads I’ve made but still slightly present which I find offputting when going to eat it. Thank you for this recipe its wonderful and I’ll be checking out your others now.
Hi! I really like your recipes! I have a question. What can I use to replace eggs?
Mine did not rise 🙁
It did not reach sandwich height.
Would it be okay to use yeast in this recipe to correct this problem?
Can you omit the flax? Would it change it that much? What is the purpose for it?
So easy to make! So delicious! It has a buttery taste. I substituted chia seeds for flax…just because I didn’t have flax and it added a great texture without changing flavor. I’m going to try doubling recipe to get a higher loaf…we’ll see!
This bread is fabulous! Very similar in taste to other homemade breads I make that aren’t nearly as healthy!
Hi Michelle,
This is my first bread ever! But considering all, I think it came out very well. Its soft, tasty, real fine, not dry, or crumbly, inspite the fact that I forgot to add the almond milk. Also, I didn’t have a 3×7 pan, so used a 5×9. It raised up a little more than half the pan hight. The only tweet I did was to use 3/4 cup of unsweetened apple sauce instead of apple cider. I would like to make the loaf ti the size of this 5×9 pan if possible to use as sandwich bread. Would I need to double your recipe or add more risers? Thank you for the recipe!
How I have missed bread so much. This recipe is amazing! I can satisfy my sandwich craving now. Thank you!
Hello! My mother and I have been trying to make the perfect paleo bread for weeks. Then I came across your recipe and I decided to experiment with the apple cider vinegar. However, it still refuses to rise. What are we doing incorrectly?
I’m really not sure! While this is not a tall bread it definitely should be rising. It might be too dense for some reason if your coconut flour is slightly overmeasured. I really don’t know what’s going on unfortunately.
For all who are saying that this bread didn’t rise: Mine didn’t either, so I measured my pan! This recipe is for an 8 x 4 loaf pan – mine are 9.25 x 5.25. This might not sound like a big difference, but when you’re talking about volume, this is a huge difference! My solution was to TRIPLE the recipe and divide the dough between TWO of my loaf pans. Result? Perfect!
While tripling the ingredients I also took the time to weigh most of the dry ingredients on my digital scale making notes of how many grams each tripled ingredient was. I think this will save time (and be more accurate) when I make this in the future to be able to just weigh out theose ingredients instead of measuring them.
Hi, Would be really grateful if you could share your gram measurements with us, when you have a mo. Many thanks.
Hi Michele, do you have a recommendation for replacing the coconut flour? My husband is allergic to coconut but I’d love to make this for him! Thanks!
I made this bread tonight and it was AMAZING. I am happy to be able to eat a grain free, sugar free, dairy free and crud free bread! Thank you SO much for sharing!
So gooooood! But it didnt rise as much as I expected for sandwich bread. Any pointers?
Thank you❤
Dry and gritty
OK, so I have to tell you. This weekend I spent in the kitchen making bread. I tried 3 paleo recipes that used yeast and 2 that did not. The 3 yeast recipes were meh. One rose really well but then was dried out the next day. The other 2 didn’t raise and I didn’t enjoy the flavor. The 2 without yeast (one was yours) actually tested better than the yeast! Yours was by far the best judging by texture, flavor, and next day tastiness. We had sandwiches tonight for dinner with the recipe of yours that I made this weekend and it was AH-MAZE-BALLS!!! I would love to try and make it into hamburger buns of some kind, and I just have to figure out how. Thank you once again for a wonderful recipe that worked right out of the gate and tasted like the real deal. You are awesome!!
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.
My first attempt at making this particular bread and I was pleasantly surprised. I wish it raised higher for a fuller piece – it was about 2/3 or less of a regular piece of bread. Would love to know how to add seeds/nuts. I am used to Dave’s Organic Killer bread and LOVE the nuts in it. It tasted pretty good (again, this is NOT your typical white bread) and held up in the toaster oven and frying pan (like for grilled cheese). Had it toasted with an egg this morning and was satisfied. Thank you!
Excellent Paleo bread.
best paleo bread ever
Used whole chia seeds instead of flaxseed meal, I think it makes the bread softer and nicer. Last time I followed the ingredients strictly, prefer it this time! Great recipe!
Michelle. Could you send some Paleo bread recipes to my wife and I. Have a Happy Thanksgiving.hank
I made this bread to go with a big soup for my extended family that visited and everyone LOVED it. It didn’t rise all the way but next time I’m going to try doubling the recipe and using the same loaf pan. Thanks for all the work you put into this recipe.
I followed the recipe to a T and it came out great! To me, it has a nutty buttery taste to it. I love the crust! I did what one of the commenters (Rhyan) suggested and dipped it in olive oil, balsamic vinegar, oregano, salt and minced garlic. Soooo good!
Is this also yeast free?
I am putting my son on a yeast, wheat, gluten, dairy free diet plus no refined sugars, preservatives or colours. Does this fit the bill?
I am very new at this and am still learning about the different flours and what they contain.
Still contains unhealthy eggs (animal product) and unhealthy oil (high calorie-zero nutrition).
I don’t understand, no one benefits from eating this bread when they load it with high carb spreads, and the remainder of their diets are total processed American multinational corporation drive thru garbage.
Stop fooling people.
There are no unhealthy eggs and not everyone will use unhealthy toppings for the bread. What I don’t understand is why you even looked at this if you were going to make a rude comment.
Welllll… Some of us are here because of autoimmune intolerances. And this bread fits the bill perfectly for me.
As for the high carbs… Well… MENTAL HEALTH IS IMPORTANT TOO. Sometimes, when you’re on a highly restrictive diet for reasons beyond your control it can get really depressing. Being able to have a sandwich that looks and feels like the real thing but doesn’t contain any grains, gluten, or potato starch is a huge comfort. And totally worth the extra calories every once in a while.
Can I use something else in place of flax seed, I’m pregnant and unsure about using it. Thanks
Love it!!!!
Finally!! So happy with this bread. I made grilled cheese sandwiches with it last night and I was able to slice it thin enough to get a good, thick slice of Dubliner to melt. It was delicious. And perfect again this morning as toast (with eggs) for breakfast. I’m wanting to add some onion and garlic powder to the recipe to have with dinner this evening, but I don’t want to ruin it. Any suggestions?
Hi,I’m seeing some ladies saying their bread isn’t rising to the right height!! Please have them check the expiration date on the Baking Powder. If it’s Old, it won’t (rise or even work ) at all !!
This recipe produces a pretty small loaf. It’s quite dense too. It would be fairly difficult for us to use this as sandwich bread with our chicken and additional toppings. It’s crumbly, small and dense. No luck here with this recipe.
Michelle you rock! Every bread recipe you create is golden! The whole fam, but especially the kids are happy to have sandwiches again. Thanks!
I have finally used up my wheat flour so I was able to make this bread. It is great! The dough mixed into more of a batter than a dough and it didn’t rise much, but it made a great bacon, lettuce and tomato sandwich! My bread pan is 23″x13″x9″ so next time I need to double my batch to make it sandwich sized. I am looking forward to making this again.
I recently became grain free, dairy free, and sugar free. I came across this recipe and figured I’d give it a try. I have to say I fell in love when I had a slice. The texture, the smell, the taste was exactly what I wished for. I am so impressed how delicious this is. I am hooked! Thank you ❤️
I made this recipe my first time to bake any thing and I am 76 years old and have been on the real food lifestyle for 9 months. I couldn’t fine a bread low in carbohydrates and I wanted a sandwich—my bread looks like yours And was everything you said it would be—I give it 5 star ⭐️thumbs up
I love this & use it all the time. Is the nutrition facts for the whole loaf or a couple slices???
Is it possible to make this bread egg free?
Holy smokes this is amazing bread!!! Mine didn’t really rise but I don’t even care about that. The consistency and taste is so great! Even my non-paleo loving boyfriend said it was good! Easy and quick to make and this won’t be the last loaf I prepare!
Straight forward, simple and delicious. Important to have the right size loaf pan. I used a slightly bigger one and it comes out to low to be sand which bread. I have made this loaf several times with different fats. It’s very light with coconut oil versus ghee. The different fats lend themselves to much different tastes. I will continue to make this bread. Thank you!!!
Turned out perfectly! I followed your recipe exactly, it had to bake about 10 more mins (1:10) but it was a great consistency and tasted delicious. Thank you!
This way very good, thank you! I am a rotten baker, but this was very easy and light—rose well, even in my 9×5 pan. Since I have a child with celiac disease, this will be a go-to. I’ve ordered 8×4 pans and will be interested to see the difference.
Yum! This turned out so well!!
This bread is so tasty. Super easy to make. Mine looked ugly on top, but was perfect inside.
This looks like what I am looking for to make. I do not have flax seed. Is there anything I can use instead ? Would Chia seeds work? Please advise.
Thank you!
Okay so here’s a crazy idea (or maybe it’s not that crazy) – can I substitute almond flour for ground sunflower seeds? I’m having a hard time finding recipes like that, so I thought I might try to adapt this one since I’ve made it so many times and my family loves it. I can only have a slice a day since I don’t tolerate almonds too well, but then I thought of sunflower seeds! Any thought would be much appreciated 🙂
I just stumbled on your blog and NEEDED to find wheat free recipes for my son with eczema that is an adult. This is all new to me and I have to say I’m learning that wheat free and gluten free is not the same and it is one confusing road. This is the first bread recipe I see that doesn’t contain wheat. Honestly I don’t check my emails so if we could chat through messenger that would be awesome.
Michelle McGough (pic with husband and I on profile). Thank you so much!!!!!!!!!!
This was my first attempt at making gluten free bread and I would call it a success, although I won’t be making this recipe again. I do not like the taste or smell of eggs, and unfortunately this is too eggy for me. I usually toast gluten free bread for sandwiches because I find it improve the taste and texture, but not for this bread. This bread holds together well enough, but when I toast it, it gets crumbly and breaks easy. I’ve also found toasting it increases the egg flavor. If I leave it cold, I do not taste the egg. Overall, it’s a pretty good paleo bread, but just not something I’d want to eat often enough to make a whole loaf.
I am wondering what I might do differently next time in regards to the coconut oil. As soon as I mixed it with the other wet ingredients, the oil hardened. I scooped it out and softened it, and then added it back in a little warmed. In spite of this, the bread was the best recipe I have made BY FAR!
Best bread ever! Never need to buy gf bread again. The bread didn’t rise but the recipe also didn’t call for proofing which is #1 rule of bread making.
Dough also seemed very wet and cooked faster than I was expecting. Mine only took 40 min to bake. Didn’t matter though as far as flavor and texture went it was still great. Will be making again soon.
Award winning recipe! Your search for the best paleo sandwich bread is over. Thank you for a wonderful recipe.
Hello,
I really enjoy all your recipes! I cannot find tapioca or arrowroot flour in my grocery store. Is there something that I can use in place of that?
Loved making this bread ? can this be frozen or how long in the fridge?
Do you know the nutritional value of the Paleo sandwich bread?
Do you have the nutritional value?
So I’m not much of a baker and I’m confused about the eggs. Do you separate the egg yolks for the 3 eggs and then just use two of those egg’s egg whites or do you put 3 whole eggs and then 2 extra egg whites? What do you do with the other 2 yolks?
I used 3 eggs (whole) and two egg whites. I threw out the other extra egg yokes, but perhaps you can save them an use them for something else. This bread is excellent! Hope it works for you as well.
Came out great! Coconut flavor was present so need to heed the “refined” suggestion.
What is a serving size for purposes of your calorie count?
Dense and eggy, with a prominent almond flour taste. Good for french toast because of the moist eggy flavor and as toasted bread because it dries out a little, but not good on its own or without being toasted. I successfully substituted olive oil for coconut oil and hemp seeds for flaxseed meal.
This is the best paleo bread period! We’ve spent so much money buying expensive paleo bread that is awful. This bread is super yummy and super easy to make. Thanks so much for sharing your amazing recipe!
YUM!
Thank you so much for sharing this recipe. I made the bread yesterday, which is, without a doubt, the best Paleo bread I’ve made or tasted (and I, too, have done lots of experimenting. Along with the home made almond milked, I’ve recently started making, I can really get back on with full Paleo eating, being able to enjoy a good sandwich and a good coffee. Will be trying to develop a seed version of this bread, for my son to take to school. Will definitely share my results! Thanks again….
Question. Can I use a silicon baking pan instead of a regular pan and parchment paper?
Marsha sims I used a silicon loaf pan and it turned out perfect
Love this bread! Very moist…absolutely love it! Very easy to make.
I made this today swapping the flax for LSA is I didn’t have flax, and I whipped the egg whites before folding them in. This recipe is sooooooo good it will definitely become a favourite! Tried to give five stars but it’s not letting me select any – on mobile 🙂
Ok this is delicious bread! I wanted to know can I use one less egg next loaf?
My son has Eosinophilic Esophagitis and dreams of eating a bread that is safe for him. This recipe sounds amazing but he is very allergic to almonds. Can I possibly substitute with a combination of cassava flour and white rice flour?
Best gluten free,lectin free loaf I have made so far.
terrific recipe.
My first Paleo bread! Wow! Just Wow! So excited that something this easy is this GOOD! Kudos! Excited to try more! Thank You! I’m loving cassava flour for baking. What a joy!
Bread is the best grain free I’ve tried! Taste so good as a pbj sandwich! Thanks for this recipe!
Has anyone tried this in a bread machine? If so, how did it turn out? Thanks!!
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.
I added a half cup of pumpkin seeds and 1/4 cup of chopped walnuts…bread is absolutely perfect. Thank you
This is the best bread! Thank you!
Good blog.
I just finished this loaf! I’ve NEVER made a more simple and tasty paleo bread… EVER! Holy smokes, thank you for your trial and error and caring enough to try so many times! But even more so, thank you for sharing it! You’ve delivered a legitimately delicious bread, uuugh I’m in love. This will now and forever be a staple in my baking repertoire! Many many thanks!
What if I wanted to make it vegan and omit the eggs?? Any suggestions on replacements? Thank you in advance!
For the nutrition information, how many servings does the loaf make?
I don’t generally leave comments, but really enjoyed this bread. I am new to paleo and haven’t done much baking. I tried a different bread recipe that was sweeter and more eggy. This bread was hearty and as close to “real” bread as you can get. I’ve toasted it with almond butter and had it with egg and avocado and it tasted great each time!
This is the BEST paleo bread! I’ve been making it weekly for about 6 months. I always double the recipe because it’s delicious and it will get eaten. After playing around with it, I found that I prefer using the tapioca flour vs. the arrowroot. I starting making it today and midway realized I was out of coconut oil. I substituted avocado oil and it was delicious!
Loved this recipe. Mine didn’t rise as much as I thought it would but was still delicious. Would doubling this recipe and baking in the same pan be possible? Thoughts on whipping the egg whites to stiff peaks and folding them in?
Why sea salt? it doesn’t contain Iodine, ,which is a necessary nutrient for your thyroid and metabolism.
I can’t tell you how wonderful it is to have found this recipe. I have Hashimotos Disease and control it with a grain free, sugar free, dairy free diet. There are lots of other things I can’t have too, but for the first time in 2 years I ate a sun butter and jelly sandwich! It was delish! Thank you! Thank you! Thank you!
The pieces are smaller but it’s perfect! I cannot believe the flavor in this bread, so delicious!! Thank you for the awesome recipe!!
I’m starting a candida cleanse and wanted to find a grain free sub for my beloved sourdough! I’m SO grateful to have stumbled upon this recipe. I can have toast with my eggs & not feel deprived! It turned out perfect the very first time! Not a ton of rise, but I didn’t expect much & my baking powder is a little old. I used ghee instead of coconut oil & it made it extra buttery tasting!
I’m also on the candida diet. It’s great to know this almond flour bread is suitable. I have a few books and some say you can eat almonds and some don’t eat any nuts. So confusing! But I’m going to try it and see but fingers crossed…
Oh, this is delicious! It was much easier to make than I thought, and I am so glad to be enjoying tasty toast and yummy bread with my soup. I will always keep some around!
Wondering if you’ve looked at making this vegan. Can this recipe be modified to eliminate the eggs?
This recipe is great! At last a tasty Paleo bread.
This bread is incredible! It smells and tastes amazing!! Thank you for all of your delicious recipes!
Love this recipe so much! Best grain-free bread I’ve ever had! And my WHOLE family love it 🙌
Wow! So light and delicious! A quick, easy no-waiting-for-proofing recipe. This will be making a regular appearance in our kitchen. Kid-approved!
For being a non gluten bread, it turned out rather well. The instructions were simple and the ingredient list was most of the things I had in my pantry from the get go. It turned out nicely in my silicone bread mold. My husband and I both liked it. And it almost reminds me of a buttery corn bread type of bread. Thank you for looking out for those of us not eating gluten. 😉
Thank you so much for posting this recipe!!!
Can’t wait to try this recipe, i am desperate for grain free bread!
I’ve read all the comment and some people say the bread is lovely but didn’t rise to the top.
I’m wondering if the secret is whisking the egg mixture just right.
My question is, do the whisk the egg mixture with an electric mixer so it’s super light or can you whisk it by hand.
And if so for how long?
Would love to hear from all those who have success making this delicious looking bread.
Thanks everyone for all your brilliant comments also 🙂
I love this bread….. It is delicious and very “meaty” satisfying.
I make this all the time. I mainly use it for toast in the morning and it is wonderful
Bangin!!! My favorite way to enjoy is with butter flavored coconut oil! Borderline a delicacy.
5/5!!!!
It’s ok for paleo bread. It needs jam with it. Otherwise I think it tastes odd. It has a nice consistency. It step in nicely for bread as long as you don’t eat it plain.
Loved this recipe! Have made it once but will be making it weekly as our “go to”. What a wonderful find!
For several months I’ve been making my own variations of this kind of recipe without the tapioca flour. I came across this recipe and just made it last night… WOW! I am so pleased and impressed. It holds together so much better than my recipes and the taste is amazing! Definitely holding on to this one. THANK YOU!!
Hi! So I just found out my gut is highly sensitive to gluten, wheat, dairy and eggs! I tried making this recipe which came out very tasty, but bc I can’t eat eggs or agg whites, I used egg substitute for baking using the same amount for whole eggs and egg whites. Came out a bit too dry, but tasty! Any suggestions??
Tastes better each time I make it. Is the caloric intake per slice?
Hi! I followed the recipe exactly except used whole cow milk instead of almond milk. Mine was only about 1/2 the height of yours after baking. Any idea why? The texture looks the same as in your photos. Thanks!
Can you make this or have a recipe that you can make in the bread machine?
My question is can you omit or sub the golden flax? I dislike flax and have been trying a find a good recipe that doesn’t use it
with what i can replace the flax seed, thanks
This bread was better than the $10 paleo loaf I can get at Whole Foods! Super easy to make. I’ve always felt overwhelmed at the idea of making a paleo bread for whatever reason. I ground up chia seeds in the blender since I didn’t have any flax and it worked great. So good toasted with goat cheese and raspberry jelly as a side with eggs or used for French toast. 🙂
I’ve made this recipe twice now and am a huge fan. I like to slice the loaf really thin and freeze the slices so I can just pull out and put in the airfryer! Thank you for creating such an incredible recipe. This will forever be my go-to bread recipe!
I have made this recipe twice and both times it didn’t rise to even halfway in the pan even though it was cooked thoroughly. I followed the recipe to a T. Should I bake it as a higher temp? What should I do to make it rise?
Easy to prepare and delicious; the recipe works! I brushed the top with a little almond milk, and it came out as perfect as the picture. Awesome recipe!! Thank you.
This bread came out perfect on my first try. Texture and flavor are fantastic. I love it with peanut butter. Thanks for taking the time to get the recipe just right.
I can see the potential for this recipe! but for some reason mine did not rise at all? I quadrupole-checked to make sure I didn’t miss an ingredient or anything—the only thing I did different was use an egg replacer for the eggs (as I cannot have eggs). Could this affect the rise of the bread?
My pan is 9×4, so an inch smaller than recommended. Should I add 1/4 more batter, so it rises taller?
Do you have the measurements in grams, so I can weigh the flours? Would it make it more consistent and rise more?
I made this and it was great, but didn’t rise. I live at a high altitude. What would be the recommended high altitude adjustments? Thanks!
A video would be great!
Can I sub the coconut flour with Bob’s Red Mill gf 1-1 flour or Millet flour?
Instead of almond flour, could you use Casava? I’m allergic to nuts but this looks great!
I first made this more a neighbor whose woman friend was gluten intolerant and she loved it. Then I brought it to church as we eat after service and people were amazed
Sooooo good! I have tried a lot of different store bought gf/paleo breads and this is by far the best. Accidentally baked in a bigger pan so it wasn’t very tall but was still amazing! Next time with the right size pan it will be perfect.
Could I second the request for measurements in grams, or ounces, please? Also is the vinegar essential as vinegar doesn’t agree with me – could I use lemon juice instead? Thank you.
Hi, I’ve been loving making this bread! Quick question is the 177 calorie count per slice? Thanks for this great recipe!
I have been missing sandwiches. I made your sandwich bread and had it smeared with avocado and sprinkled with everything but the bagel spice. I am looking forward to having a BLT tonight.
Thank you very much for the recipe! Made it for my 4 year old son , he has diabetes. He loved it so much ! Really easy to make , we also loved it! Thanks again !!!!
Ever since finding this recipe, our lives have been changed! The kids LOVE it for their PB&J, and I have passed it along to so many people. Paleo bread was never less than $10 a loaf, so being able to make it at home was a game changer!
Just made this and it is delicious! However it didn’t rise very well, nothing like the photos. I’m not sure why as I followed the recipe!
I finally found a gluten-free bread that my kids love! This bread is soft, moist and have great flavor. Thanks for all your amazing recipes!
Very nice husband likes it.
When are you going to publish a savoury recipe book please.
Keep up the great work you do.
I absolutely LOVE this recipe. Best paleo bread I’ve ever made! I use this recipe weekly! My friends and family are obsessed too! Highly recommend giving this a try. Super easy too!
very moist
very moist excellent to just eat it by itself
What is the serving size the nutritional information is based on? I make this all the time and it’s really good.
Can you substitute almond flour for another non wheat alternative?
Awesome and versatile recipe. I also mix it with raisins to make a slightly sweeter version of it.
So I have tried making this recipe many times, and every time it does not rise, like at all. I dont know what I am doing wrong as the consitency is exactly like its suppose to be when i put it in the pan. Help?
Is your baking powder too old? Buy a new aluminum free can and try again. Mine did really well. 8 x 4 pan in important.
Can you substitute something for the coconut oil?
I used avocado oil with great success.
This bread is excellent. I got impatient and sliced it warm, then I ate another slice. Mine loaf is a bit short too but I think thats because my pan must be a 9×5 instead of an 8×4. Anyway, thats totally not important because I’ll definitely be making another loaf. I want to share my tweeks; I used avocado oil instead of coconut because I didn’t have the unrefined type at hand, and I used buttermilk instead of alternative milk for the same reason (we’re not dairy free).
It was delicious and actually had a crunchy crust! It isn’t crumbly and makes fantastic sandwiches and toast!!
Mine did not rise full height either. I beat the eggs instead of whisking so maybe that is why. Also, I think the flavor of the bread tastes too much like golden flax. Can I use a substitute? Psyllium powder perhaps?
This is so good! I wouldn’t say it’s exactly like sandwich bread but it’s delicious and I use it for BLTS and hamburgers. I also put ghee and almond butter on it toasted. For anyone with an ACV food sensitivity I subbed it for red wine vinegar and it was perfect.
First time making this bread. Wow! It tastes amazing. So simple to make. Thank you!
Hi, I love your recipes! Thanks so much for sharing. Mt question is what can I use to replace the flax? I have a reaction to it and can’t use it.
Very good and easy. Could I increase the recipe by half to fill my bread dish so it might rise to the top?
This is the best paleo bread! I eat a slice often with cashew butter or just butter flavored coconut oil. The almond flour satisfies me and I have a sense of satisfaction that lasts a couple hours. I freeze my loaf with waxed paper in between slices. I reheat a slice in my air fryer for 8 min and it comes out just perfect. Thank you for this perfect recipe!
Delicious & easy!
My family has gluten and dairy allergies so we have been making this bread a lot for the last year and we love it! I never thought I’d be one of those people who bakes their own bread but I do it weekly now. I make it so much that I noticed recently that the oil was changed from coconut oil to avocado/olive and that the 6 tbsp almond milk became 1/4 cup. Why the changes?
Love this recipe and make it about once or twice a month for the past year. I noticed the coconut oil became avocado/ olive and the 6 Tbsp almond milk became 1/4 cup. Why the changes?
I wished I’d made this sooner! I had to substitute the flaxseed meal for chia seeds and it still turned out brilliantly! Great texture and taste.
I was wondering, what would you suggest for an egg substitute? This is for my daughter but she is sensitive to eggs. I tried a different recipe and it didn’t got very well. I want to try this one. It seems to make more sense than the other. (Different cook so it wasn’t a recipe of yours).
I made it but had a brain fart and added maple syrup to it. Don’t even know why but then added a TBS more almond flour and a little more tapioca flour and it turned out fabulous. I’m so anxious to make it the right way to see how it tastes because I think this recipe is what I’ve been looking for. The texture is great, soft but very sliceable and plant based butter goes on easily. Thank you so much
Can I use this recipe in my bread machine?
I love this bread. This is going to be my new go to paleo bread.
Hi! Can I substitute almond milk for oat milk?
Could I substitute Quinoa flour or another non grain flour for Almond Flour? AF is crazy expensive here, and I won’t even get 2 loaves out of a bag at 2 cups of it.
Mine definitely rose, gf doesn’t rise like sandwich bread, so its the height I expected. However its a bit “wet” in the middle? I cooked it for 55 minutes, color looks golden, but its really really soft and 2 hours of cooling, doesn’t really toast up crunchy. Not sure why?
Is there a substitute for the flax meal in this recipe? I can’t have flax seed. Maybe almond meal? I’d love to try the bread so.
I have made this bread twice, and it turned out great. Only wish I had found it sooner! Golden flaxseed worked much better than regular did. Since I am living at 9600′, these are the adjustments needed for high altitude: reduce the baking powder from 1.5 to .75 teaspoon, increase the liquid from ¼ to ⅓ cup, increase the oven from 350 to 375 and shorten the cooking time by 5 minutes.
Anyone tried this in a bread machine ?
All I can say is thank you! Thank you! Thank you!!!!!
The recipe I have been waiting for! Thank you! Thank you! Thank you!!!!!
I feel like every recipe I try of yours I absolutely love! This bread came out so good and I actually forgot the baking soda by accident 😳. I will make sure I have this always in the freezer for when I need a slice. Thanks so much for making life without glutton & Dairy so much more doable.
Can you substitute lemon juice for the vinegar? Or some other acid other than vinegar?
Best homemade bread I’ve ever had. So much flavor and great texture. Will be making it again and again and again.
Stop!! Just stop!! How is this so good? As I was making this bread I told myself ‘welp, this is just gonna be gross’ …… it came out of the oven 30 min ago and the loaf is half gone. Its soooooo good. Hubby even likes it. I haaaate the gluten free breads on the market. Ive tried a gazzillion of them. Too eggy and (Insert shudder here). Thanks for doing all the leg work on making a truly yummy recipe. Gotta go make more since this one is almost gone already.
I have made this bread many time, love the flavor and texture, however mine never rise to the full height like in the picture. I don’t mind. Now i have a problem, I can’t have eggs, I have been using egg replacer or Flaxseedmeal with water in other recipes, any one tried that with this recipe?
Thank you for good information. It is very valuable information to me because it is information that was not found on other blogs. This good information will be shared with family members as well. Thanks to you, the question about https://tododok.com has been solved.
Thank you so much for this its the first grain free bread that I a have actually loved the taste of, I make it all the time.
I just have a question about the nutritional information – how big a serving is the calorie amount for? Is 155 for 2 pieces of bread? Thank you in advance!!!
Thanks for sharing these awesome tips. These are the best tips i ever read.
Great tips, thanks for your help
Are your nutrition facts per single slice?
If so, how many servings per loaf please🙂
I’m not understanding for the sandwich bread the nutrition you provided was for a slice or the whole loaf ?
Awesome bread and I make it weekly!! Thank you for the recipe as I have many food restrictions
Can this be used for the dough of hot cross buns? To make paleo hot cross buns?
Michelle, I love this bread but my tummy didn’t because I can’t do flax or chia seeds (as a sub). Can you suggest a replacement for the flax? I really want to keep making this wonderful bread!
Paleo Running Momma knows her stuff!
I’ve been experimenting with gluten free and grain free baking over the last decade and a half and she is one of the few that I know I can trust to come through with a good paleo bread. This was one of the best I’ve ever baked, thank you!
I hope this one affects more widely so that many people could be happier than before. I have something simmilar too. This could also make people feel much better I guess. https://ttobada.com
I hope this one affects more widely so that many people could be happier than before. I have something simmilar too. This could also make people feel much better I guess.
Overseas Indian Bank My mobile number is being updated, and online banking is enabled on my account. When I applied for internet banking, I supplied my phone number. However, nothing has changed in my account. edutec.in My e-banking account was temporarily frozen, and I needed to change my password. Overseas Indian Bank My mobile number is being updated, and online banking is enabled on my account. When I applied for internet banking, I supplied my phone number. However, nothing has changed in my account. My e-banking account was temporarily frozen, and I needed to change my password.
Hi!
I was looking through the comments, but can’t seem to find an answer.
Can you tell me if the nutritional value listed is for a slice or for the total loaf? Or for a serving size? And if so, how many slices would you include in a serving size?
Been doing your bread for a while but now I have to watch all the cabrs per meal to not spike the blood sugar. Would greatly appreciate a response
Hi Ana!
Just helping you out as I read through the comments too.
It is for one slice, and the serving suggestion is for 14 slices for the whole loaf.
So the nutritional is 1 slice, assuming 14 slices per loaf.
Hope this helps!!
What can the coconut flour be swapped with?
Hi. If I want to make this recipe without the coconut flour, (as my stomach just cannot take coconut the past year after having Covid) should I reduce the whole eggs to 2? I’m sure it can be made without the coconut but obviously needs some adjustments. Perhaps no water as well?? Thank you
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I just made this bread and love it. But when I mixed it up, it was the consistency of thick cake batter, so I added a 1/4 cup of tapioca flour to thicken it a little. It turned out well but I’m not sure it would have if I hadn’t added more flour.
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!
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.
Hi! Is there a flaxseed replacement? I have an allergy ☺️