This paleo bread is our favorite way to have sandwiches or toast on a primal diet! This version rises enough to make a classic sandwich-style loaf that’s a perfect replacement for your bread craving… but gluten, grain, and dairy free!
The homemade kind! On a paleo diet, grains are off-limits, but this light, fluffy bread is totally grain free! Made with just a handful of ingredients (mostly pantry staples!), this bread makes eating a sandwich while on paleo a reality. It’s not only grain free, but gluten free and dairy free, too! Gorgeously golden with a beautiful crust and with the perfect texture, you might even believe for a minute that you’re eating regular bread!
Bake for 55-60 minutes until a thin, sharp knife inserted into the center of the loaf comes out clean or with dry crumbs attached.
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Serving: 1 slice , Calories: 361 kcal , Carbohydrates: 25 g , Protein: 10 g , Fat: 26 g , Saturated Fat: 3 g , Cholesterol: 55 mg , Sodium: 339 mg , Potassium: 121 mg , Fiber: 7 g , Sugar: 7 g , Vitamin A: 79 IU , Calcium: 82 mg , Iron: 2 mg , Net Carbs: 18 g
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Paleo Sandwich Bread (grain Free)
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.It is Friday and here is my last recipe of the week that I am overly excited to share with everyone. I have been asked many times if I had a Paleo bread recipe and until now I had only developed sweet breads like Chocolate Zucchini Breador a couple of versions of Banana Bread or Marble Bread.
I am excited about this recipe forPaleo Sandwich Bread because even though it is completely grain and gluten free, it tastes amazing and the consistency is moist and soft just like the sandwich breads we were used to before changing our diet. In my opinion though, there is also a tiny hint of sweetness to it and this is due to the almond flour being sweeter than grain wheat flour.
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I cut the bread into thin slices and it is great toasted. I made a sandwich for my husband with bacon, lettuce and tomato and when I handed it to him he looked at me funny and after he took his first bite he asked me: where did you buy this bread, can we eat bread now? lol.... I told him I had made the bread with almond flour instead of wheat and he was thrilled.
If you are like me, you will cover the bread in a good raw gouda cheese, but go ahead and smother it with butter, olive oil, jams, or anything you like. Enjoy it and as always please leave your comments and feedback below.
A special note on dairy: I made this bread with dairy (butter and greek plain yogurt) so technically some people would go against it being called Paleo. With the knowledge we now have today we should know that there are many benefits to consuming dairy made from organic, grass-fed animals. Butter is an extremely good source of fat and loaded with vitamin A, D and K, and Conjugated Linoleic Acid. Yogurt contains live and active bacteria that are beneficial and keep your digestive system clean and provide food for the friendly bacteria that reside there. On top of that, the live active probiotic bacteria in yogurt can rev up your immune system and reduce your risk of yeast infection, prevent allergy symptoms and naturally increase your metabolism. Not all yogurts are made the same though, so you need to look for these words on the label: contain active cultures, active yogurt cultures, or living yogurt cultures.
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*Coconut cream - thick coconut cream that forms on the top of a can of full-fat coconut milk when left in the fridge for over 12 hours.
Calories: 121 kcal Protein: 3 g Fat: 9 g Saturated Fat: 4 g Fiber: 1 g Carbohydrates: 6 g Net Carbs: 5 g
*This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.Grain-free paleo sandwich bread made with almond flour and tapioca flour. This easy to make sliced bread recipe is perfect for those who eat gluten-free or grain-free diet! It has a consistency similar to ciabatta bread and is marvelous for toast or sandwiches. It’s the best thing since sliced bread!
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Now that school is back in session, I’ve been inspired to live vicariously through students of all ages and strengthen my relationship with sandwiches.
Just thinking about all the kidlets carrying their lunch pails with them, donning their thinking caps to become little knowledge receptacles makes me feel nostalgic and warms my heart. There’s no denying the relationship between nutrition and the ability to learn and retain information, no matter your age. The way I see it, a big filling sandwich for lunch works wonders for keeping our minds fueled throughout the afternoon hours.
SANDWICH BREAD…the maker or breaker of efficient sandwiching bliss. When selecting my sandwich bread, I always select wisely, lest I end up with a broken/torn/squished/unfulfilling lunch. I’m going for three things: 1.) Texture 2.) Durability 3.) Nutrient profile.
Paleo Bread + Video (sandwich Bread Recipe
After whipping up Almond Flour Pizza Crust a few weeks ago, it dawned on me that the spongy, yet hearty texture and crispy exterior would make the most excellent sandwich bread. Using the same almond flour//tapioca flour//yeast concept, I baked this loaf of grain-free sandwich bread and have been honeymooning with all sorts of sandwiches ever since. I love that the bread is packetwith protein from the almond flour, and slow-burning carbohydratesfrom the tapioca flour. A recipe for digestive happiness!
Add the yeast, coconut sugar, and warm water to a large mixing bowl and stir well. Allow mixture to sit 5 minutes to activate the yeast. Whisk the egg, olive oil, and cider vinegar into the yeast mixture.
Just like you would a normal loaf of bread, you activate the yeast in water with (be sure your water is between 95 and 115 degrees F)…
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In a separate bowl, stir the almond flour and tapioca flour together until well-combined. Mix in the flours into the water/yeast mixture until combined.
Cover the bowl and put it in a warm spot in your house, and let it rise for 60 to 90 minutes, until the dough has doubled in volume and appears almost bubbly.
Let’s talk bread texture. This bread comes has a ciabatta-like texture rather than soft and fluffy. I like my sandwich breads rustic so that they hold all of my stuffers nice and neatly without getting sogged out.
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This is the perfect bread for panini making or grilled cheese sandwiches – it crisps up easily and does a magnificent job of sandwiching your sandwich innerds. WIN!
Because I don’t like the ends of the loaves to go to waste, I like to spread almond butter on them, topped with banana and honey…maybe even a spriz of cinnamon if I’m really going to let my hair down.
I’ll be showing you a fresh and funky sandwich recipe tomorrow that will make you go HEY-YO! In the meantime, get ready for healthy sandwich fest by baking up a loaf of this yeasty grain-free bread!
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The breaddough should be very thick. If it's overly dry, you can add a couple tablespoons of water to get it to the consistency you see in the photos. Note that if you bake at sea level, you may need to adjust the liquid amount and the bake time. I bake at 6, 000 feet of elevation.
:( My bread was kept in a warm location and I used a thermometer to check the water temp, but my bread never rose. The yeast was what you asked for and was not expired. This happens every time I try a recipe. My only guess is my thermometer is not accurate and the water ends up killing the yeast. Please, any help folks? I used the correct wet and dry measuring cups and spoons. No substitutions. I need to master making bread. :( So sad. Thank you for the recipe though.
Hi Ella! I'm
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