This paleo sandwich bread is made with almond flour and has a mild nutty flavor. It's great for pairing with sweet or savory toppings. This bread can be sliced thick or thin and holds together well, making it perfect for sandwiches.
I have a huge selection of paleo breads on my website, but most of them are for enjoying plain, toasting or smothering with jam or butter. So I've been working on a paleo sandwich bread recipe - a loaf that can be sliced thick or thin and will hold up for making sandwiches. And this sandwich bread recipe is pretty darn perfect!
My recipe uses a blend of almond flour, tapioca starch and ground flax. This produces a soft sandwich bread that has a mildly nutty flavor and holds together well. You'll love that this bread is yeast free, so there's no waiting for the dough to rise and kneading it to shape. All you have to do is make the batter in a mixing bowl, pour it into a lined loaf pan and bake it in the oven.
Why You'll Love this Paleo Sandwich Bread
- grain free and gluten free - made with a blend of almond flour, tapioca starch and ground flax
- yeast free - this bread does not call for any yeast, so it comes together quickly
- oil free - this gluten free sandwich bread does not contain any oil
- holds together well - you can slice it thick or thin and it holds together for making sandwiches
- neutral flavor - this bread has a slight nutty flavor, but is pretty neutral. This makes it good for both sweet and savory toppings.
Ingredients
You can find the full recipe for this paleo sandwich bread in the recipe card below, but here's an overview of the ingredients you'll need:
- blanched almond flour - gives the bread a slight nutty flavor
- tapioca starch - this acts as a binder and thickener and makes the bread softer. An appropriate swap would be arrowroot starch/flour.
- ground flax - adds to the nutty flavor and texture of the loaf. I like to make my own ground flax by griding whole flax seeds in a coffee grinder.
- coconut sugar - this is optional, but I like adding a small amount to give the bread more flavor. You can actually swap the coconut sugar for any other sugar or sweetener.
- baking powder - I used Otto's grain free baking powder, but also love making my own paleo baking powder.
- salt - adds flavor to the loaf
- eggs - needed to bind the ingredients and give the loaf structure
- almond butter - I recommend using an almond butter that's made from dry roasted almonds, nothing else
- water - to thin the batter
How to Make Paleo Sandwich Bread
The batter for this grain free sandwich bread is made in a mixing bowl, poured into a lined loaf pan and then baked in the oven. Here are the steps:
- First, preheat your oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper.
- Combine the dry ingredients in a large mixing bowl.
- In a separate bowl, combine the wet ingredients.
- Pour the wet mixture into the dry mixture and mix until well combined.
- Pour the batter into your lined loaf pan. Bake at 350 degrees F for 45-50 minutes.
- After baking, remove the loaf from your oven and let it sit for 5-10 minutes. Then transfer the bread to a wire cooling rack and cool to room temperature. The loaf is best cut after it has fully cooled.
Tips and Tricks
- Measure ingredients by weight. I give some measurements (like flours) in grams, to make measurements easier and more accurate. You can use a small kitchen scale to do this.
- Bake in an 8x4 inch loaf pan. A larger pan will produce a smaller (shorter) loaf, which isn't ideal for making sandwiches.
- Grind your own flax seeds. For the ground flax, I like grinding whole flax seeds in a coffee grinder. This ensures that the ground flax is finely ground and fresh, which will make the loaf better in terms of texture and taste.
- Enjoy sweet or savory. Because this bread has a fairly neutral flavor, it can be eaten with sweet or savory toppings. Make it into a sandwich, toast it and top with butter or jam, use it to make French toast or top it with mashed avocado.
Storage
This paleo bread recipe is best kept in an airtight container or baggie in the fridge and enjoyed within two weeks. You can keep it at room temperature for a couple days, but I don't recommend much longer than that since there aren't an preservatives and the loaf is fairly moist.
You can also slice the loaf and keep the bread in an airtight baggie in the freezer for longer storage.
FAQ
I have not tested any swaps for the almond flour and almond butter in this bread recipe. I assume that swapping almond butter for sunbutter and almond flour for tigernut flour would produce similar results, but change the flavor quite a bit. If you want a nut free bread recipe, take a look at my tigernut flour bread or cassava flour bread.
No, I don't recommend an egg substitute or this recipe.
More Paleo Bread Recipes
Paleo Sandwich Bread (No Yeast)
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8x4 inch loaf 1x
Description
This paleo sandwich bread has a mild nutty flavor and soft texture. It holds up well for making sandwiches, toast or French toast.
Ingredients
- 1 ½ cups blanched almond flour (145g)
- ½ cup tapioca starch (62g)
- ⅓ cup ground flax (32g)
- 1 Tbsp coconut sugar (optional for flavor)
- 2 tsp baking powder
- ½ tsp salt
- 5 large eggs
- ½ cup almond butter (just dry roasted almonds)
- ½ cup water
Instructions
- Preheat your oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper.
- In a large mixing bowl, combine the dry bread ingredients. This includes the almond flour, tapioca starch, ground flax, coconut sugar, baking powder and salt.
- In a separate bowl, combine the wet bread ingredients. This includes the eggs, almond butter and water.
- Pour the wet mixture into the dry mixture and whisk until smooth.
- Pour the batter into your lined loaf pan.
- Place the pan in your preheated oven and bake at 350 degrees for 45-50 minutes.
- After baking, remove the loaf from the oven and let it cool 5-10 minutes in the pan, then transfer it to a wire cooling rack. Cool to room temperature before slicing.
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