Let’s be real—sandwich bread is a kitchen essential. From grilled cheese to PB&Js, it’s hard to imagine life without it. But traditional bread? Not exactly Paleo-friendly. That’s where this recipe comes in. Grain-free, dairy-free, and made with simple ingredients like almond flour and flaxseed meal, it checks all the boxes without skimping on texture or flavor. And the best part? It’s easy to make and works for everything—sandwiches, toast, snacks. You name it.
Ready to bake a loaf? Let’s get started.
Quick Recipe Facts
- Prep Time: 10 minutes
- Bake Time: 50 minutes
- Servings: 10–12 slices
- Skill Level: Beginner-friendly
What You’ll Need
- A standard 8 x 4” loaf pan (or a similar size)
- Parchment paper (for easy cleanup)
- A couple of mixing bowls
- Whisk or hand mixer
- Rubber spatula
No fancy gadgets required. Promise.
What’s in It?
The Dry Stuff
- 2 cups almond flour
- 2 tbsp coconut flour
- 1/4 cup flaxseed meal (*golden flaxseed looks and tastes *slightly* better)
- 1/2 cup tapioca or arrowroot flour (your choice)
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder (aluminum-free)
- 3/4 tsp fine sea salt
The Wet Stuff
- 3 large eggs, beaten
- 2 egg whites, beaten
- 1/4 cup water or unsweetened almond milk
- 1/4 cup avocado oil (or olive oil)
- 1/2 tbsp apple cider vinegar
Swaps & Substitutions
- No almond flour? Cashew flour works.
- Out of flaxseed meal? Chia seed meal will do (but the bread might feel slightly denser).
- Prefer coconut oil over avocado oil? No problem.
- Arrowroot or tapioca can be swapped one-for-one.
Pro Tip: Always use room-temperature eggs—they mix better and help the bread rise evenly.
How to Make It
Step 1: Prep the Pan and Oven
Start by preheating your oven to 350°F (175°C). While the oven heats up, prepare your loaf pan. Line it with parchment paper, letting the edges hang over the sides a bit. This simple trick makes removing the bread much easier later and keeps cleanup hassle-free.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the almond flour, coconut flour, flaxseed meal, tapioca flour, baking soda, baking powder, and sea salt. Stir everything together thoroughly to ensure the ingredients are evenly distributed. If you notice any clumps in the flours, take an extra minute to sift them for a smoother batter. This step helps the bread bake evenly and prevents any gritty textures in your loaf.
Step 3: Whisk the Wet Ingredients
In a separate, smaller bowl, whisk together the eggs, egg whites, water (or unsweetened almond milk), oil, and apple cider vinegar. Whisk until the mixture is smooth and slightly frothy. The frothiness indicates that the eggs and liquids are well-combined, which will contribute to the bread’s light texture.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently as you go. Be patient and avoid overmixing—too much stirring can lead to denser bread. The batter will be thick and sticky, more like dough than traditional batter, which is exactly what you want. Once combined, the mixture should hold its shape but still spread slightly.
Step 5: Fill the Pan
Scoop the thick batter into your prepared loaf pan, using a spatula to spread it out evenly. Smooth the top as much as possible for a uniform appearance. For a finishing touch, tap the pan gently on the counter a few times to release any air bubbles trapped inside the batter.
Step 6: Bake It
Place the pan in your preheated oven and bake for 50–55 minutes. Keep an eye on the bread as it bakes. You’ll know it’s done when the top turns a beautiful golden brown, and a toothpick inserted into the center comes out clean. If you’re unsure, start checking around the 50-minute mark to avoid overbaking—the goal is a loaf that’s cooked through but still moist.
Step 7: Cool the Bread
Once baked, transfer the pan to a wire rack and let the bread cool for about 20 minutes. This resting period helps the bread set, making it easier to remove. Then, lift it out of the pan using the parchment paper overhang and let it cool completely on the rack. Resist the urge to slice it while it’s warm—cutting too early can cause the loaf to crumble.
Customizations & Fun Add-Ins
Make It Yours
Want to switch things up? Try these ideas:
- Savory: Add rosemary, thyme, or garlic powder to the dry mix.
- Sweet: Toss in cinnamon and raisins for a sweeter loaf.
- Seasonal Twist: Add 1/4 cup pumpkin puree in the fall (just reduce the water slightly).
How to Store & Enjoy
Serving Ideas
This bread is incredibly versatile. Some ideas:
- Make a classic BLT or turkey sandwich.
- Toast it up with almond butter (or your favorite jam).
- Serve slices warm with ghee or coconut butter alongside soup.
Storage Tips
- In the fridge: Wrap slices in an airtight container for up to 4 days.
- In the freezer: Wrap individual slices in parchment paper, then freeze in a bag for up to 3 months.
Reheating Made Easy
- For crispy toast: Throw frozen slices straight into the toaster.
- For soft bread: Microwave for 10–15 seconds (don’t overdo it).
That’s it! Wholesome, grain-free bread that’s perfect for Paleo-friendly meals and snacks. Whether you’re packing sandwiches for work or just need a toast fix, this recipe’s got you covered.
PrintPaleo Sandwich Bread
This bread is everything you want in a Paleo-friendly loaf—soft, fluffy, and versatile. It’s perfect for sandwiches, toast, or just enjoying plain with a little almond butter or ghee. Made with a mix of almond flour, coconut flour, and flaxseed meal, it’s completely grain-free, dairy-free, and deliciously wholesome. Plus, it’s easy to make and ready in about an hour. Whether you’re prepping meals for the week or just baking something fresh, this recipe delivers every time.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10–12 slices 1x
- Category: Breakfast
- Cuisine: Paleo
Ingredients
For the Dry Mix
- 2 cups almond flour (blanched for a smooth texture)
- 2 tablespoons coconut flour
- 1/4 cup flaxseed meal (golden flaxseed preferred for a lighter loaf)
- 1/2 cup tapioca or arrowroot flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder (aluminum-free works best)
- 3/4 teaspoon fine sea salt
For the Wet Mix
- 3 large eggs, whisked until frothy
- 2 large egg whites, whisked
- 1/4 cup water or unsweetened almond milk
- 1/4 cup avocado oil (or olive oil for a slightly different flavor)
- 1/2 tablespoon apple cider vinegar (this helps with rise and flavor)
Instructions
First, preheat your oven to 350°F (175°C). Grab an 8 x 4” loaf pan and line it with parchment paper, letting the edges hang slightly over the sides. This makes lifting the bread out so much easier later on—trust me, you’ll thank yourself.
In a large mixing bowl, combine your dry ingredients: almond flour, coconut flour, flaxseed meal, tapioca (or arrowroot) flour, baking soda, baking powder, and sea salt. Stir everything together until it’s evenly mixed. If the flours look clumpy, go ahead and sift them first for a smoother batter.
In a separate bowl, whisk together the eggs, egg whites, water (or almond milk), oil, and apple cider vinegar until the mixture is smooth and slightly bubbly. Using room-temperature eggs here is key for better mixing and rise.
Gradually add the dry mix to the wet mix, stirring gently until the two are just combined. The batter will be thick and sticky—it’s supposed to look like that, so no need to panic. Avoid overmixing; you don’t want to make the bread too dense. Once everything’s combined, the batter should hold its shape but still spread slightly.
Scoop the batter into your prepared loaf pan and use a spatula to spread it out evenly. Smooth the top as best you can for a nice, even loaf. Then, give the pan a few gentle taps on the counter to get rid of any air bubbles that might be hiding in the batter.
Place the pan in your preheated oven and bake for 50–55 minutes. You’ll know the bread is ready when the top is golden brown and a toothpick inserted into the center comes out clean. Start checking at the 50-minute mark so you don’t overbake it—it’s better slightly moist than too dry.
When the bread is done, let it cool in the pan for about 20 minutes. Use the parchment paper to lift the loaf out and transfer it to a wire rack to cool completely before slicing. It may be hard to wait, but cutting warm bread can cause it to crumble, so patience pays off here.
Notes
Ways to Enjoy It
This bread is incredibly versatile! Here are a few ideas to try:
- Use it for sandwiches like turkey avocado, classic BLTs, or veggie-packed creations.
- Toast a slice and top it with almond butter, jam, or a drizzle of honey.
- Pair it with your favorite soups or salads for a cozy, satisfying meal.
Storage Tips
To keep your bread fresh:
- Store it in an airtight container in the fridge for up to 4 days.
- For longer storage, freeze individual slices wrapped in parchment paper and placed in a freezer-safe bag. They’ll keep for up to 3 months.
- Reheat directly from frozen—pop slices in the toaster or warm them in the oven at low heat for that just-baked taste.
Make It Your Own
Want to customize your loaf? Try these simple tweaks:
- Sprinkle in some dried herbs like rosemary or thyme for a savory twist.
- Add cinnamon and raisins to sweeten it up.
- During the fall, substitute 1/4 cup of the water with pumpkin puree to make it seasonal (just reduce the liquid slightly).
