If you’ve been searching for a good Paleo, gluten-free sandwich bread you’re in the right place. This soft and fluffy loaf is incredible and works well for all of your bread needs! Use it for sandwiches, toast a slice and top with almond butter and banana, dip in your favorite soup, or use it for your avocado toast!
When I first adopted a gluten-free diet, finding a good bread was the one thing I struggled with. There weren’t any great options around me with good ingredients and it was pretty pricey to have some shipped to me (although there are great options you can purchase online!).
I can’t tell you how many times i’ve tried to create the perfect paleo, gluten-free, grain-free, dairy-free, refined sugar-free sandwich bread – fail after fail. Until recently, when I finally made the most glorious, perfect loaf. It’s soft and fluffy, works well freshly sliced or toasted, is made in in one bowl and requires no yeast/proofing. The best part is that it’s made with very simple, minimal ingredients.
Bread making video
Paleo baking
Paleo baked goods are free of gluten, refined sugars, & dairy. If you’re used to regular baking and it’s ingredients, you might be surprised at just how different this way of baking is. It may not be as simple as using flour, sugar, milk, and butter to create the perfect loaf – we have to use a mixture of flours and ingredients to get a similar texture, but it’s still very simple!
Don’t expect Wonder Bread over here – we are doing our best with our gluten & grain-free options, lol! But it’s an INCREDIBLY delicious option for those with dietary restrictions. Compared to a traditional sandwich bread made with white flour and yeast, this loaf is a little more dense and not as stretchy, but it still toasts amazing and works great for sandwiches! Or dip a toasted slice in my healthy, vegan broccoli cheese soup!
Why you’ll love this paleo bread
- It’s made in one bowl, in 10 minutes.
- Has great flavor!
- This bread requires no yeast or proofing.
- Works great as sandwich bread or toasted for toast.
- It’s versatile – feel free to add cinnamon and raisins or garlic and herbs!
- This loaf is super fluffy and light.
- It’s low-carb, keto friendly, and has no added refined-sugar.
- It toasts well, slices well, stores well, and freezes well so you can meal prep it for the week!
Ingredients for Paleo, Gluten-free, Grain-free Sandwich Bread
Full measurements & steps are in the recipe card at the bottom of the post!
- Almond flour: The only 1:1 substitute for almond flour is cashew flour. Unfortunately, this bread was specially formulated with almond flour. I like to buy it on Amazon here, as it’s much cheaper!
- Coconut flour
- Eggs: Three eggs are used in this recipe as it adds fluffiness to the bread, as well as acts as a binder. I have not tried egg substitutes, but egg-replacer may work. I would not use a flax egg or chia egg.
- Honey or pure maple syrup: Only 1 tablespoon is used in this recipe! Any sticky sweetener will work!
- Coconut oil: You can also use avocado oil or ghee.
- Ground flax seeds: This acts as a binder in the recipe while also adding a little gut-healthy fiber!
- Milk: You can use whatever you have on hand. I used almond milk.
- Apple cider vinegar
- Baking soda
- Sea salt
- Toppings: I like to use a mix of seeds (pumpkin, sesame, & sunflower) but this is totally optional! You can also use everything but the bagel seasoning, garlic and herbs, or even skip those and use cinnamon and raisins!
How to make paleo Bread
Equipment
- Mixing bowl
- Parchment paper
- Bread loaf pan
Steps
- Step one: In a large bowl, combine all of the wet ingredients, mixing them together well. Then add in the remaining dry ingredients. Using a spatula, mix until there are no lumps.
- Step two: Line the loaf pan with parchment paper. Pour the bread batter into the loaf pan. You can sprinkle the seeds over top, if using.
- Step three: Bake! This loaf will need to bake for 45-50 minutes.
- Step four: Let cool COMPLETELY before cutting into slices. This will help prevent crumbling.
How to use Paleo, Gluten-free sandwich bread
- Use for breakfast sandwiches.
- Dip a toasted slice in my healthy broccoli pesto soup or vegan broccoli cheeses soup!
- Create your favorite sandwich like a BLT.
- Toast a slice and top with almond butter and banana.
- Spread some ghee and jelly over a toasted slice.
- Use for french toast.
- Make avocado toast! Smash some avocado on a toasted piece of bread and top with red pepper flakes, a drizzle of lemon juice, and sea salt.
Recipe to try with a slice of paleo bread
- Healthy pesto broccoli soup
- Vegan broccoli cheese soup
- Healthy chicken pot pie soup
- Cauliflower falafel hummus plate
Flavor variations
- Add cinnamon and raisins for cinnamon raisin bread.
- Add garlic and dried or fresh herbs for garlic herb bread.
- Sprinkle some seeds on top for some crunch.
- Add some everything but the bagels seasoning on top.
How to store paleo sandwich bread
Store leftovers covered tightly in the refrigerator for up to 4 days. You can also freeze this bread to keep it longer – I like to cut the bread into slices prior to freezing them. When ready to eat, defrost slices as needed and toast!
Sweet breads to try
- Gluten-free blueberry bread with lemon glaze and streusel
- Snickers almond flour banana bread
- Cinnamon swirl banana bread
- Healthy glazed lemon bread
- Blender banana coffee cake muffins
Paleo Sandwich Bread (Gluten-free, Dairy-free, Grain-free)
Ingredients
- 2 cups blanched almond flour
- 2 tbsp coconut flour *can sub 1/4 cup tapioca flour
- 1/4 cup ground flax seed
- 1/3 cup milk, of choice *I used almond milk
- 3 eggs room temp
- 1/3 cup coconut oil or avocado oil melted & cooled a bit
- 1 tsp baking soda
- 1 tbsp honey or maple syrup
- 1 tbsp apple cider vinegar
- 1 1/4 tsp sea salt
Topping
- 1/2 cup mixed seeds (sunflower, pumpkin, sesame) optional
Instructions
- Preheat oven to 350F. Line the loaf pan with parchment paper.
- In a large bowl, combine all of the wet ingredients, mixing them together well. It's important that the eggs are room-temp so they don't seize the melted coconut oil.
- Add in the remaining dry ingredients. Using a spatula, mix until there are no lumps. Let the batter sit for 5-10 minutes to allow the coconut flour to absorb some of the liquid. Pour the bread batter into the loaf pan. You can sprinkle the seeds over top, if using.
- Place the loaf in the preheated oven and bake for 45-50 minutes. The top of the loaf should be golden and firm to touch and a toothpick inserted should come out clean. If using tapioca flour, you may need a few extra minutes. Remove from the oven.
- Let cool COMPLETELY before cutting into slices. This will help prevent crumbling
Is there an alternative to the vinegar?
Hi Cassie! Lemon juice should work!
I’m vegan, do you think I can use “flax eggs “?
Hi Karyn! Because there’s already flax in the recipe and it calls for three eggs, i’m not sure it’d work out properly. You could try egg-replacer like the one from Bob’s Red Mill. I haven’t tested it though, so I can’t say for sure how it’ll affect the texture, i’m sorry! I will work on a vegan/egg-free version!