The Ultimate Paleo Sandwich Rolls

I’ve been thinking about bringing paleo-friendly bread and rolls to LCK for some time now. But I knew before I did that I needed to make sure they fit specific criteria. They need the right flavor and fluffy, soft, air-y, bread-like texture. You see, I’ve never bothered buying gluten-free breads in the store. I never thought it was worth it because I always felt they were dense, not the right flavor, etc.

My ‘Everything Bagel’ Cauliflower Rolls are a huge hit around the web. But let’s be real, just like cauliflower pizza crusts, they are still cauliflower. They can’t really taste like pizza (or bread). So I bring you: The Ultimate Paleo Sandwich Rolls. Trust me. 

Paleo Sandwich RollsThese are so real bread it’s not even funny!
The Ultimate Paleo Sandwich Rolls



Paleo Sandwich Bread
Yields 4
Write a review
Print
Prep Time
7 min
Cook Time
15 min
Total Time
22 min
Prep Time
7 min
Cook Time
15 min
Total Time
22 min
Ingredients
  1. 1/2 cup blanched almond flour
  2. 1/2 cup tapioca flour
  3. 2 eggs
  4. 1 tbsp palm shortening
  5. 1/4 cup unsweetened apple sauce
  6. 1 tsp Baking powder
  7. Dash of Himalayan sea salt
Instructions
  1. Preheat oven to 350
  2. In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt
  3. Add in eggs, apple sauce, and palm shortening- mix to combine
  4. Place round molds on a baking sheet and grease
  5. Pour batter into molds until almost at the top, a little less
  6. Bake for about 15 minutes, or until a toothpick comes out clean*
  7. Let cool slightly, slice in half, and serve
  8. Store in the refrigerator
Notes
  1. *Baking time might vary slightly based on how thin or thick you make your rolls
Please Note
  1. I have only made them with my round molds, and it yields 4 fluffy sandwich rolls. See the comments for how readers have adapted!
Lexi's Clean Kitchen http://lexiscleankitchen.com/

The Ultimate Paleo Sandwich RollsThe Ultimate Paleo Sandwich RollsCan you see that texture? Easy, breezy sandwich rolls. Trust me!

ifyouinstagram

What is your all-time favorite sandwich combination?

Pin on PinterestShare on FacebookTweet about this on TwitterShare on Google+Share on YummlyShare on StumbleUponShare on RedditShare on TumblrEmail this to someone

254 comments on “The Ultimate Paleo Sandwich Rolls

  • Thank you thank you thank you! :) My kids and my husband do paleo but they do miss sandwiches on occasion and I hate buying gluten free bread. Never tastes right, has weird texture, very expensive, and they still have funky ingredients! I’m always on the hunt for good paleo bread recipes and have found few but I’m always excited when I see one that looks to be very promising! Will be trying this tonight for lunches this week.

    Reply
      • It took me a few days to finally getting around to making these but I did because of your sloppy joe recipe you just posted. They are awesome!!! Next time I will make a double batch of buns! I used a muffin top pan for the buns and they came out perfect for tops and bottoms so I didn’t even have to split them. They bakes up really smooth and held together perfectly for wet sloppy joes! Thanks so much for developing and sharing your recipes. I am definitely becoming one of your biggest followers! Everything you make “works”!

        Reply
  • What size round molds? I don’t have any, but would order them to make these (and 3 rolls is the exact amount to make for DH and me).

    Reply
  • Hi Lexi,
    Could you please tell me what brand of almond flour you used? Thanks for a great looking recipe, I’m going to give it a try tomorrow!

    Reply
  • I just made these sandwich rolls and they are amazing! I didn’t have round rings so I used a cupcake tin and they turned out perfect (I just shortened the cook time by 2 minutes). Thank you Lexi for this easy and tasty recipe! :)

    Reply
  • Serious question: How hard is it to be on the paleo side? I’ve learn the term just a few weeks ago and I didn’t have time to wrap my head around it. I’ve just started to learn a bit about the “gluten-free” world.

    Since you seem to know your stuff, is there any general guidelines to turn a recipe into a paleo recipe?

    Reply
    • I’m sure you were asking Lexi but I have found it to be fairly easy. We already ate a traditional diet and I cook from scratch. I’ve been paleo since last Oct and have found lots of great recipes from bloggers. I do occasionally miss pasta though.

      Reply
  • LOVE your blog.
    I just made these tonight in my English muffin rings– I was out of applesauce so I used some (homemade) grape jam and added cinnamon for a raisin bread kind of taste– my son gobbled up two of the three! He wants a nut butter sandwich for his lunch tomorrow. Thanks so much for this recipe!

    Reply
        • Thanks so much for this suggestion adaptation. I am on the Atkins diet, so applesauce is a no for me because too many carbs, however sugar free strawberry jelly is fine, so I’m going to try strawberry jelly in mine.. Hope it turns out alright…

          Reply
          • Teresa brooks says:

            Hi I made them substituting water chestnut flour for the tapioca flour , came out great. I loved them.
            Now found out can’t tolerate coconut or apples so using Finley shredded courgette in exchange for the apple sauce. ( a bit pig sick as I made a huge batch of applesauce frozen in quarter cup portions , just to make these rolls , from the apple tree in the garden )
            Have also used goat butter and quinoa flour in exchange for the tapioca flour.
            Texture is OK little bit dry . May add a little more courgette. Flavour better with applesauce. Going to try duck fat for shortening to improve flavour. .
            So this has a quarter +an eighth of raw grated courgette,duck fat 1tbsp and water chestnut flour in exchange for tapioca.
            15mins later ….
            Mms texture not so open but tastes good. A bit like Yorkshire pudding.
            I guess this is just a brilliant basic roll recipe that seems to work and be perfectly edible however you have to do it. Will post again when perfected for me .
            Thankyou so much for encouraging me to play in the kitchen a bit. More. Xx

  • Could I sub another flour for the almond flour? My daughter is allergic to tree nuts (and yeast and eggs). I can work around the eggs, but I need some other flour that would have the right taste….any suggestions?

    Reply
    • Leah,
      what do you use in place of eggs?

      thanks,, recently diagnosed with hashimotos and i cannot have nuts, seeds, eggs or grain…
      sue

      Reply
      • Egg substitute: 1 Tablespoon Flaxseed meal mixed with 3 Tablespoons water. Let set for 2 minutes and add to recipe in place of an egg.

        Reply
    • Hi! I switched the tapioca flour for buckwheat and it works great! I also switched the palm shortening for coconut oil. Buckwheat flour has a tendency to “suck up” flavors, so I add a full teaspoon of salt to make up for that. This is such a great recipe and has become the standard bread recipe in our house!!
      Chrissy from Muse of the Morning

      Reply
  • These came out great!!! I made them with the sloppy joes. I used a muffin pan, so they were smaller, but still worked. I used the leftovers to make PB&J (aka cashew butter and apple butter) sammies :)

    Reply
  • I will be making these today. They are just what I have been looking for. I also have the muffin top pan and will use it for these. These also look like they can be toasted. I am thinking with jam I really like your quilt blocks. What will be with my comment? Thanks for a great “travel sandwich bread”.

    Reply
  • Just made these today. Used coconut oil instead of palm shortening because that’s what I had on hand. Delicious!!! Thank you so much for giving us an alternative to the nasty, over-priced GF breads in the freezer section!

    Reply
  • That looks yummy
    What shall i use instead of the other type of flour? Shall i double the almond?
    What about the shortning plz

    Thank u!!

    Reply
  • I made these rolls for the first time yesterday and I didn’t even have an opportunity to make a sandwich because I ate the entire roll by itself. This is by far the best grain free rolls/bread recipe out there, the texture is almost identical to the fresh grain filled bread you’d get at a restaurant.

    Reply
  • Hello. These look too good to not try! Just a few questions:
    1. Are these super dense and filling? I find that many grain free ‘breads’ tend to lean that way.
    2. Also wondering if I could sub arrowroot powder for the tapioca?
    Thanks!

    Reply
  • Would this work in a loaf style bread pan? Maybe triple the recipe for that? I made them in mufifn tins last night and they were amazing!

    Reply
    • These are absolutely delicious! Do you have the nutritional information? I try to eat sugar-free and even thought I bought the unsweetened applesauce, I noticed that it has quite a bit of natural sugar. Thank you!

      Reply
      • Apples of course will have natural sugar in them, but no added sugar! You can plug the recipe into any free online calculator for the nutritional info :)

        Reply
  • I have made these 5 times already and love them. I used arrowroot flour and the last few times used only one egg and a little more applesauce. Don’t have mold rings so I just poured batter on parchment paper and it came out like fluffy naan bread

    Reply
  • These are FANTASTIC! Didn’t have applesauce so I used unsweetened pumpkin puree – cook 2-3 min longer. These toast up beautifully, too. I figure each bun has about 20 carbs, with about 5 carbs coming from the pumpkin. Very bread-like texture….LOVE IT!

    Reply
  • I was very skeptical about this recipe. But I tell you what, I was pleasantly surprised when I ate one, thick with butter. I think one could describe them as close to what we call in New Zealand, ‘scones,’ but not sure what you call scones in the US is the same thing as here. Seeing as I haven’t had a scone in such a long time it was a treat. I don’t think I would use this recipe for buns though.

    Reply
  • I am so happy that I found your site! I have been trying for a couple years to find a good bread/roll recipe (I’m kind of picky) and this is the first one that I have absolutely loved. My kids love them too. I am going to order the molds you use but for now am making them in a muffin pan and they turn out great. So far I’ve used them with tuna salad and your sloppy joe recipe (which is also delicious! )

    Reply
  • Absolutely the very very best gluten-free bread I’ve had in 8 years! Thank you thank you! I used coconut oil instead of palm oil and I don’t have round ring molds, so I poured the batch into a bread loaf pan and baked it 22 minutes. It could have gone another couple minutes longer, as it was slightly underbaked in the middle, but it still made the most wonderful sandwich! Will be making another double batch right away so I can have some every day!

    Reply
  • This is the best Paleo bread I have ever had!! I have tried quite a few recipes, this one was easy and so delicious. I did do a few things differently, I used coconut oil instead of palm shortening, as that is what I had on hand. And I had no round molds so I put the batter in a glass loaf pan and it worked out just fine for me! Absolutely delicious, thank you, this will be made regularly in my kitchen!!!

    Reply
  • Has anyone tried leavening out the applesauce or pumpkin? Does it aid in the texture or is it a flavor thing? If I can omit it, i think I’d prefer it more savory than sweet.
    Thanks!

    Reply
  • These look wonderful! I see where Jennifer asked how many carbs per serving, which I would like to know, as well, since I am on a low carb diet. I didn’t see a reply.

    Reply
  • These came out awesome! Made them last night for myself in a loaf pan and sliced them up like pound cake. Cooked the loaf for 23 mins. :) Even my husband (who shuns all gluten free food) LOVED them! Thank you so much for a tasty bread recipe without a lot of complication!

    Reply
  • Loved, loved, loved these!!! I have been Paleo for about 3 weeks and was dying for bread. I mean bread that really tasted like bread. THIS IS IT! I did substitute the palm shortening for butter, but otherwise everything else the same.. Now I know which recipe to use for my bread fix. Thank you!!!!!!

    Reply
      • Hi Lexi! Thanks for replying so quickly. Unfortunately I am very starch-restricted and can’t have tapioca or arrowroot. Would almond or another nut flour work as a substitute?

        Reply
        • I also try to restrict starch. I tried substituting half the starch with unflavored whey protein and they were still great. Next time I’m going to use it in place of all the starch and see how it works. So if you are ok with dairy you might try that. (I do low carb not 100% paleo.)

          Reply
  • Love the recipe!! However, I am wondering if a different shortening can be used. I would prefer not to use palm anything, given that the deforestation of palm groves is killing off the orangutan population.
    Thank you!!

    Reply
  • Would I have to triple to recipe to get a nice loaf size bread? The current recipe makes too small of slices for me, Btw, it taste really good, and I hate the stores GF bread.

    Reply
    • I do more low-carb than paleo so I am ok with dairy. I used cottage cheese instead of the applesauce and they were still very good.

      Reply
  • These. Were. FABULOUS!!!
    I made a double-batch in mini-loaf pans – they came out like a sub roll.
    My husband & I split a BLT and it was DELISH.
    Thank you!!!!

    Reply
  • These looked amazing, so I made them. We are GF in this house and these are perfect for us. My 11 & 7 yo boys asked for more. That never happens with GF products. This is the first recipe that I have made at home that is easy and taste great. Thank you so much for posting! Just an FYI – Nutiva makes a organic, non gmo blend of red palm and coconut oils shortening. That is what I used and they came out awesome.

    Reply
  • OMG-made this recipe for fun(I have no dietary restricions about gluten or grains or any allergies) Followed recipe exactly and used three 4″mini springform pans. These buns came out awesome! Texture and taste like real actual bread! Eating one wih chicken salad as I type! I’ve tried other bread recipes before using almond or coconut flours and never came out worthy of the effort and cost involved but these are amazing! I love that it is a small batch using simple minimal ingredients so u dont end up with a ton of something u can’t eat fast enough before it goes bad(not that these would even last that long if I quadrupled the recipe…!)

    Reply
  • This is the best!!! It’s the only recipe I use now. I just bake it on parchment. They look a little like pancakes not as nice as the photo-but yum!!!!!!

    Reply
  • Lexi,

    First time visit to your site and so glad I found it :)

    These Paleo rolls look AH-Mazing! Cannot wait to make them because ditto on your experience with store bought gluten-free bread.

    I’ve made a couple of other Paleo bread recipes (biscuits and sandwich bread) that were just meh, so I’ve continued my search and I think I found it, yay!

    Question: Do these freeze well?

    Thank you so much for sharing!

    Reply
  • i saw that the substitution for coconut flour is not 1:1 do you have any suggestions on uses coconut flour and how much more liquid it would need? Also is it possible to just use all tapioca flour?

    Reply
  • Thank you so much for this recipe. Made these as hamburger buns tonight and they were wonderful. Definitely the best paleo bread alternative we have tried. I’m going to be making more tonight for my daughters lunches this week.

    Reply
  • These were great! I’ve made them twice this week. I occasionally eat bread when at a restaurant. It was one of my favorite treats before going gluten-free. This recipe will more than satisfy my love for bread.

    Any ideas on how to make this a sourdough tasting bread?

    Reply
  • Made these last night for use with the Sloppy Joe Recipe. Cooked them in muffin pans and split open and served open face style. These were really good.

    Reply
  • Has anyone tried making this with flax or chia seeds as an egg substitute? Just curious if it would change the texture. My daughter can’t have eggs and that always seems to be the deal breaker of a good bread recipe.

    Reply
  • I have made these so many times in the last few weeks and have shared the recipe with many friends. They are delicious and so easy! I don’t really like the taste of Palm shortening, so I used coconut oil, softening it in the microwave, not melting. But don’t put it in wet ingredients because the coldness from the eggs will harden it again. Mix with dry ingredients, working out all the lumps with hands and distributing it evenly. I double the recipe and then separate it. I have added rosemary or dill or jalapenos/bacon/cheese to batter. So delicious. I am going to try more variations and add other herbs as I go. Thank you so much for such a great recipe. I was missing bread and these are perfect for chicken salad, tuna salad, turkey burgers, etc. And…. I save so much money because the gluten free breads in the grocery store are so expensive.

    Reply
  • Gail Morris says:

    I just ordered Freshware SM-116RD 6-Cavity Silicone Mini from Amazon to make these. Several people said they used them to make buns. Thanks for the great recipe!

    Reply
  • daltonjsmom says:

    Every person posting a gluten-free recipe containing nuts should say so in the title–soooo frustrating to read through all the intro hype only to discover it isn’t ok for me to eat… :(

    Reply
    • I feel the same way when people use lots of starches! But they’re not making the recipe for me, so I don’t expect them to list everything in the title. It just gives me a puzzle to work on for a few days =). Sorry you’re feeling frustrated, cooking with several food restrictions can be tricky sometimes! Worth it for our health though =).

      Reply
  • I made these today in muffin tins and we used them for dinner “rolls”. These are awesome! Thank you for a great recipe!

    Reply
  • I am new to Paleo eating and decided to try this. It was easy and fabulous! I am trying to manage calories with this new style of eating. Do you know how many calories this is?

    Reply
  • Coconut Flour: As Lexi pointed out Coconut Flour is not a 1:1 ratio. Coconut flour absorbs a LOT of liquid, so you have to either combine it with other flours in light quantaties, or use 6 eggs for every 1/2 cup of flour. Yes, I said 6 eggs with every ONE HALF cup of coconut flour. You can also use various liquids. Either way, it needs to have the same consistency as it would if you used the almond flour, it should be thin like pancake. If not it will out very dense.

    Reply
  • These are AMAZING! I have celiac and was diagnosed about 4 months ago. It’s been very difficult and bread is what I miss most. Unfortunately, GF bread is not very tasty-i’ve tried a number of brands and have tried making my own. I love the simplicity of the recipe as well. Thank you for creating amazing clean recipes, your cookie bars are also fabulous!

    Reply
  • OMG these are AMAZING!!! I’ve made them three times in the past week and my family eats them like crazy. We haven’t had “bread” since we went Paleo in June. (Not that we haven’t tried, but these are the real deal). I always double the recipe and they always turn out perfectly. I found a little loaf pan to make them in and now I have cute little loaves of bread. I love, love, love this recipe. One of my favorite things ever! Thank you.

    Reply
  • Oh…and my dad who eats bread like crazy (like he has toast as dessert for every meal) tasted these and said they were BETTER THAN BREAD. Congrats lady. These are crazy good.

    Reply
  • Hi, I just made these this morning. I substituted gelatin eggs for real eggs. I baked them on a cookie sheet—but next time I will put them on parchment paper because they did stick some. I also forgot the baking powder. I baked them for 20 mins. They were crunchy on the outside and gooey in the middle, but still delicious!! I also put them in the toaster after they came out of the oven. I would really love to come up with AIP recipe for these, because they are so darn good!! I probably could have gotten away with just one gelatin egg as well. I will have to experiment—-but if you come up with anything AIP in the future, please let us know! I love your blog!!

    Reply
  • I Made these today for our BLT’s. They were amazing!! Looked just like your picture!!. I used the muffin top pan, since that is what I had and they were the perfect size! And they held together for the sandwich. Thank you for this recipe!! My family is very happy and full right now. (5 girls and hubby)

    Reply
    • I was told by someone.I offered these to that they remknded her of a “sweet hawaiin roll”(i made them in square brownie compartment pans) so i played with recipe and used a coarser fround almond meal and added aome ground flax seed for.a heartier, “grainier”texture. I also replaced the tapioca with arrowroot for less.sweetness and used avocado oil in place of coconut oil. The result? An amazing “multigrain” knockoff!

      Reply
      • Nicole Tengwall says:

        I’d love to know how much flax you added–and did you remove any of the almond flour or just add in the extra flax? THANKS!

        Reply
  • Just made these and am kicking myself for not making a double batch! They have a fantastic texture. I’d like a touch more salt; perhaps my “dash” of salt wasn’t dashy enough. :)

    Slight changes I had to make: pumpkin puree in place of the applesauce (1:1), a whoopie pie pan in place of the ring molds, and I baked for 12 minutes instead of 15. The pan yielded 8 “rolls” which I sliced *very* thinly to make some jam and nut butter sandwiches. Delicious! Thanks so much for the recipe! (I found this recipe via Pinterest, by the way.)

    Reply
  • Thank you soooo much for posting this recipe. I have been eating grain free and paleo since mid December and have been craving a nice sandwich. I have tried several bread recipes, but have found them to be dry, this bun recipe is AWESOME. It is moist, tasty and doesn’t fall apart — delish and sure has added a lot of new choices to my menu. It is awesome toasted which adds even more — BLTs here I come. So easy to make. I use a 4″ silicone mold to make mine and they are absolutely perfect.

    Reply
  • These look delicious!! I’m wondering what I could use in place of the applesauce because my daughter with Celiac disease, is also allergic to soy, dairy, and apples. So applesauce is a no go. Thank you SOO much!! I know these would be GREAT for her!

    Reply
    • Teresa brooks says:

      Hi Maryjo, I used grated courgette in stead of applesauce and someone else used pumpkin purée. I I am going to try that too. . I think Lexi came up with a really versatile recipe that is fantastic and seems to be happy and work when you have to make substitutions .

      Reply
  • These rolls are amazing! I first tried them when I was doing the Whole30 cleanse and they became my go to. Now that I’m done with the cleanse I still crave these! I would much rather have these than any other bread. They are delicious!

    Reply
  • Traci Ronald says:

    I made these last night subbing almond flour for cashew flour only because my almond flour was bad. These were terrific! This will definitely be my go to bread recipe!! Yummo!

    Reply
  • I just made this recipe, and it was fabulous! I made some substitutions similar to ones others have made (regular almond flour, macadamia oil, and just spooning the batter onto a cookie sheet lined with parchment paper). I will definitely make this recipe again!

    Reply
  • OMGOODNESS ! ! Thses are flippin’ crazy delicious ! Mad props to Lexi for a awesome recipe. Just took them out the oven, slathered one with butter..heaven! My one and only go to paleo bread! Followed all points of the recipe with the exception of the following ; used arrowroot (was out of tapioca) and used coconut oil. Perfection !!

    Reply
  • I am loving the versatility of this bread. I make the recipe at 1.5 and squeeze out 12 muffins. I have used them as slider buns, breakfast sandwich buns (aka. egg mcmuffnis), and just plain muffins with honey and butter. I think I could make them every night and tweak them into something slightly unique every time!

    Reply
  • I’ve been newly grain free (about 90%) and artificial sweetener free for about 2 weeks. (I might add I’ve lost 6 lbs.) I’ve really missed hamburgers with buns. I’m excited to find a bread recipe that everyone is raving about. I’ll have to have hubby fire up the grill for burgers. Can’t wait!

    Reply
  • I just made these and…WOW, delicious! I substituted refined coconut oil (organic, non-hydogenated) for the palm shortening and since I don’t have the round molds, I used a cake pan. The cook time was about the same. My husband loves it, I love it!! I think it will be PERFECT for breakfast! Thank you thank you thank you!!

    Reply
  • I completely omitted the palm shortening and didn’t replace it with anything – I can’t tell that anything’s missing. I also doubled the recipe and put it all in one loaf pan like some others did and baked it for 30 minutes. Even the hubs, who is truly a bread addict, really likes this recipe! I think they’re kind of English Muffiny and I toast the slices for sandwiches. Gluten gives me eczema and I never thought I’d get a good sandwich bread again. Thank you! :-)

    Reply
  • HAHAHAHA! Read directions…. you get a very interesting/slightly crumbly biscuit when you use COCONUT flour instead of ALMOND! whoops! lol They still taste good.

    Reply
  • Sangitha says:

    Thank you Lexi for this awesome, super quick recipe!!! I have been trying out so many different kinds of quick breads with clean ingredients and somehow they take longer. This is will our go to bread, so thank you!! I have tried them twice and both times were awesome! Second time I tried a little variation with adding some rolled oat flour and it did not change it in any noticeable manner. Apparently too much of almonds have disadvantages on the body. I will continue experimenting with adding a little bit of other flours but big THANK YOU for this easy tasty simple recipe.

    Reply
  • Talita Benicio says:

    Hi – can i use White rice flour instead of the almond one? And what about olive oil to replace Palm shortening?

    Reply
    • I’ve never made it with a different flour so can’t guarantee the same results. Read through the comments to see what subs readers have made!

      Reply
    • I’ve never tried it so I can’t promise the same results with the flour. Readers have commented that oil works well as a sub. Read back through them to see the subs they’ve made! Good luck :)

      Reply
  • Debbie Irvine says:

    Thank you so much for this recipe!!! I just made them for my husband, and he said they are, by far, the best sandwich bun he’s had since starting a GF diet.We’ve tried so many other ‘breads’ , and have not found any that taste good. These are so easy to make, I can see them quickly becoming a staple at our house. Thank you again!

    Reply
  • Thank you!!! These are so good and easy… I don’t usually comment on recipes but these deserve it! I have made them about four times now and they are awesome! I double batch, makes a perfect dozen in muffin pan. They are perfect for sandwiches, dipping in soup, and even strawberry shortcakes!! My new favorite versatile paleo ‘bread’! :)

    Reply
  • Any recommendations for subbing the applesauce? I’m low FODMAP so can’t have sugary fruits, and don’t like using cottage cheese. What else could I try? These look amazing!!

    Reply
    • I’m on a low-FODMAP diet too. I just use pumpkin puree to replace apple sauce and it works in 98% recipes. Does make things a bit orange though ;). Other substitution ideas that I’ve used in other recipes are sweet potato puree (use white sweet potato so it’s not orange), yoghurt (I make mine with coconut milk), banana puree, or I’ve used water or milk + a little ground chia or linseed (a bit like a watery chia or flax egg). Hope you find something that works for you!

      Reply
  • I have made these 3 or 4 times now and they are delicious. Thank you for the recipe. I took a little time today while I was baking a batch to work out my best version of the nutritional info. My batches usually yield six “muffins” so that is what the portion size is.

    here goes

    1 muffin

    Calories 114.5 kj
    Fat 5.8 g
    Sodium 82mg
    Carbs 12g
    Protein 3.6

    I am going to enter them on MyFitnessPal as “Paleo Rolls”. That is as long as there is no objection. Please let me know if you would like them credited to Lexi’s Clean Kitchen. I just didn’t want to take for granted that I could post my “findings” :) under your name.
    Cheers and thanks again.

    Reply
  • these were amazing. I was skeptical at first because of other failed experiments. I decided to try these one more time and it worked. High in ww points at 6 but worth it. I didn’t have a mould but use 1/2 cup measure and made 4 “pancakes” each about 5 ” round and baked for 10 minutes. Used coconut oil instead of palm oil, the only change I made. Worth the effort and will make this routine. Thanks

    Reply
  • hi, I’m trying paleo and loving it! Especially this bread . Omgoodness my whole family tried it and love it! So thank you. My question is , I’m trying to do proper food combining also. Meat with veg or carb with veg. So, is this bread considered a carb and not to be combined with meat ? ( doing proper food combining). Just wondering because it has no white flour. I know paleo doesn’t mean calorie free and fat free, but …??

    Reply
  • Why the apple sauce? Will it work without? I am on a sugar free diet which includes a “no fruit” for 10 weeks.
    Donelle

    Reply
    • A decade ago, when I was on the low-fat craze, I’d make fluffy cakes using no butter/fat, replacing it with apple sauce, which gives moisture and a soft texture. These days, I’m a low-carb girl, but a 1/4 cup of apple sauce divided by 4 = only 1 tablespoon (per roll/per 2nd day). I’m okay with that, especially because I substitute half the tapioca flour (high-carb) for whey protein powder to cut a few carbs that way. :-)

      Reply
  • as soon as I saw this recipe I knew I had to try them, made a few changes considering what I had in my pantry. Used 1/4 cup hazelnut meal/flour, added texture, 1/4 cup blanched almond meal/flour, and 1/2 cup tapioca flour. Instead of applesauce I used. Cacique cream Mexicans atria sour cream, that flavor is awesome! In place of palm oil I used coconut oil, and I used sea salt. The dough tasted awesome, it’s cooking now, they smell so good, also added bit of cilantro for the sandwich we will be using them for. Ok they are done, they look fantastic. Wish. I could post picture. Thank you Lexi for this simple awesome bread! Bug hugs!

    Reply
  • not sure what I did wrong I followed the recipe just mistakenly purchased unbalanced almond flour but everything else was to the tee and purchased the round molds you point to on Amazon. I barely had enough to fill three out of four molds. Also it leaked out the bottom while in the oven. Any thoughts?

    Reply
  • What should I use to substitute eggs?
    I tried flax seeds on a few recipes but it seems to bother my son’s stomach.

    Reply
  • Thank you Lexi for sharing your “Sandwich Paleo Rolls” recipe!! This is the second time that I have made them and each time I make a double batch!! I make the rolls in a muffin tin as I do not have the round forms. I also substituted coconut oil for palm oil — I used the same amount. These are GREAT right out of the oven with a bit of butter and some honey!! :) The rolls are just as good and soft 3 days after baking them. Thank you!! Thank you!!

    Reply
  • Hi Lexi

    Thanks so much for this recipe. It’s the first Paleo bread recipe I’ve made that’s very similar to bread in texture and taste.

    I’ve made a few adjustments to this recipe, which you might find interesting (have a look at my blog above).

    Cheers

    Sumari

    PS – I really like your blog, thanks.

    Reply
  • These are the best sandwich rolls I’ve made! Doubled the recipe easily and used my muffin top pan to bake these in. They are flavorful and very sturdy, I was quite surprised! Made your sloppy joe recipe to go in between these, but I can’t wait to try other stuff too, thanks Lexi!

    Reply
  • I do not have any molds or muffin top pans, but I do have an 8 inch square pan. Has anyone tried to make a large flat loaf and cut it kinda like you do with focaccia? I was thinking of trying to cut it into four-four inch squares? do you think that might work?

    Reply
  • I feel like I need to personally thank you for this recipe. I’ve had celiac disease for 7 years and have never been able to find (or make) a bread substitute that reminds me of the oh so glutenfull bread I used to enjoy, namely sandwich bread. I literally make these 1 if not 2 times a week! They make incredible sandwiches, open face “pizza crusts” and so much more. This bread is the real deal and I can’t thank you enough!!!

    Reply
  • Jessica Ursu says:

    I just made these using a woopie pie pan and baked them for about 12 minutes. They turned out great! My kids really like them as well. Thank you so much for the recipe! I has been really difficult coming up with good school lunches for the kids that don’t involve unhealthy bread. Thank you Thanks you!

    Reply
  • I just tried these and I am so excited and impressed by them! I had been making paleo biscuits but they are dry and crumbly. I can’t believe how moist and really bread-like these are! I made them in muffin cups but I’m going to look for something wider that could work for burger buns and sandwiches. Thanks for the recipe. It is amazing!!!

    Reply
  • I made these nut free by using ground sunflower seeds in place of the almond flour (a half cup of seeds made a half cup of flour). I used Arrowroot starch/flour because it’s what I had on hand and I omitted the palm shortening. I baked four of them in a jumbo muffin tin for about 18 minutes and they were perfect. Thank you for a great recipe Lexi!

    Reply
  • Lonnda Paige says:

    I just made the paleo sandwich rolls, I was out of palm shortening so I used coconut oil. I also did not have applesauce on had and had notice someone had used cottage cheese — so I did. Baked it in an 8×8 glass pan. They just came out and cooled. I cut in to 4’s and sliced through the middle. I have to say they were a bit oily (maybe because of the coconut oil) but I chopped a bit off one and tasted it yum!! I put them in the fridge, can’t wait for my BLT tomorrow :)

    Reply
      • Lonnda Paige says:

        okay used two thin slices W/ bacon, chicken, onion, tomato, spinach, avocado & a little mayo!! YUMMY. I will try with shortening — after I’ve used these slices. Excited to try the Pancake recipe, sound similar? Thanks again. lp

        Reply
  • Has anyone tried doubling or tripling in a loaf pan?
    Love the idea of rolls, but loaf slices sound good too.
    Any ideas are welcome.
    Thx.

    Reply
  • I used large mouth canning rings on my pizza stone and they turned out crisp on the bottom. Very nice texture. I am wondering about the “wetness” of the batter. My mixture was pretty stiff, but the end product was not dry.
    Anyway, thank you for sharing: my husband was so happy to eat a REAL hamburger~ LOL!

    Reply
  • OMGee! This is fantastic! Even my husband said this bread was amazing, and he normally dislikes anything made with almond flour. The ultimate test will be son, who I still buy normal bread for, as he doesn’t have to be gluten free, like my daughter and I. I didn’t put the palm shortening in as I didn’t have any, but don’t think it really needs it. I doubled the recipe (so glad I did), and used my English muffin rings, it made 6 of them. Enough for dinner tonight and lunch for my daughter tomorrow. Can’t wait to try more of your recipes!

    Reply
  • Thank you for this amazing recipe! I didn’t have rings so I used 3 of my 4″ pyrex glass dishes to make 3 buns. I love the texture and the taste is mild. I initially made them for burger buns but now I see they can be so versatile – egg sammies, toast with jam, eggs benedict, mini pizzas, burgers, and so on. Can’t wait to make them again – this is going to be a staple in my house! Thank you!!

    Reply
  • These are great. I have baked a ton of gluten free and paleo breads and expected these to be a bit crumbly, but they were not. I was out of applesauce and ended up subbing apple butter. They really came out tasting like a good honey whole wheat bread. I can’t wait to try them with pumpkin.

    Reply
  • Thank you for sharing this recipe, I made them in a 8 inch square baking dish and cut into 4, which worked great! I just bought a muffin top pan today and will be using that to make a double batch this weekend! Taste and texture of these are amazing! Just what I needed for sandwiches to take to work! NOW, I’m intrigued and will be trying your other recipes! Thanks again :)

    Reply
  • WOW! These are delicious! They hold up perfectly – we used them with burgers. The sturdiest paleo buns I’ve made, for sure. I used 4″ English muffin rings and the recipe made 3 buns. Most real bread-like texture I’ve seen in a paleo baked good. Thank you!!!

    Reply
  • Hi Lexi,
    Can I use cassava flour instead of almond? My boyfriend doesn’t like it : {
    Thank you for your awesome recipes can’t wait to try them.

    Reply
  • (not the Heather that just posted about a week ago)
    We have four of these separated, but I don’t know if they are oven safe. They have a little rubber, maybe silicone nobs on the end of the handles, but I’ve no idea if they can be used in the oven as they didn’t come in a package, they were bought separately and I am trying to find recipes for bread/buns that I can do that are quite easy and don’t require anything more than what I’ve already got.

    I can’t have wheat, it just does a bunch of unwanted things to me: brown rotting teeth, PMS, Anger, irregular periods coming on sooner than 28 days, Brain fog, depression, achy joints, bad skin… And make my teeth break along with that first one because it’s damaging my body and keeping key nutrients from being absorbed.
    I’ve been wanting to make Panini’s, but it’s been hard to find a bread recipe that doesn’t require Xanthan Gum, or any other type of Gum, which is corn derived, I could use ground Flax seed, Chia seed or even gelatin instead of Xanthan Gum…
    Hmm… (tantrum – my thoughts just changed) Could I use this as a pizza crust? I can’t afford to be experimental. That’s two questions.
    And Congrats on the engagement!!! Send you wishes for a happy and best life together.

    Reply
  • I’ve made these twice now. First time – subbed coconut oil for the palm shortening – simply because I didn’t have any. Only had one egg so used a “chia” egg as well. Baked them in ramekins. Turned out wonderful!! Second time – baked them this morning – needed an “muffin” for my egg/kale breaky. This time used “tenderfake” – lard – again no palm shortening – used 2 real, free range, organic eggs. Baked them in standard muffin tins – once again – turned out beautifully! Especially when toasted :)
    Also to note, instead of the tapioca flour I used arrowroot flour – no reason other than that’s what I have, and all was delish!! This is now one of my fav’s :)

    Reply
  • If you’re looking for feedback from someone who actually MADE this recipe, I DID and it was absolutely delicious! Easy to make and it tastes just like bread made with gluten. Will definitely make this again! Try it!

    Reply
  • I just made these tonight. Used a muffin tin because that’s all I had. Also used coconut oil but otherwise as written. SOOOOOOOOOOOOOO good. THANK YOU THANK YOU THANK YOU!

    Reply
  • Thank you for the recipe!!!! I don’t have molds and was too impatient to wait and order some so I used the kids off of my large mason jars and they worked perfectly!!!

    Reply
  • Sandy Gibides says:

    I love this and made them with organic canned pumpkin!! yum! Found a Mini Pie pan that makes 6 and doubled the recipe perfect again!

    Reply
  • I made it today. Didn’t have applesauce so I tried apricot puree. Not sure what the batter should look like mine was thick so added juice from the stewed apricots had to add water so that it resembled batter. Didn’t have the round pans so I used little loaf pans took longer to bake. End result bread chewy not fluffy doesn’t taste bad but definitely not what the picture shows. Will have to remember the applesauce next time. ? Does the batter resemble pancake batter or a quick bread batter

    Reply
    • Applesauce is key for this recipe. I don’t see how apricot puree would work at all! Sorry it didn’t work for you. Read through the comments for substitutions readers have been successful with.

      Reply
  • Since I started Paleo, I have really missed bread. This recipe is a godsend – really helps with those bread cravings. Will make again and again. Thank you!

    Reply
  • I doubled the recipe and baked in a 9 x 5 pan for 40 minutes for Lexi’s French Toast Sticks, which is an excellent recipe. I will be trying this as sandwich rolls soon. I’m thinking b.l.a.t.

    Reply
  • These are amazing. Cannot believe how great these turned out. I left out the palm shortening, doubled the recipe and put in a cake pan. So excited that I can have sandwiches now :)

    Reply
  • Is there an exchange or swap for the Palm shortening ingredient? I’d like to try this. Those photos make this look too yummy to pass up!

    Reply
  • These are the best rolls I have ever had I have been gluten-free and Paleo for at least eight years and this is by far the best thank you so much for the recipe will make all the time have tried many many recipes just didn’t like him this is absolutely perfect. Also made them in a muffin tin pan just perfect for sandwiches or hamburgers or sloppy Joe’s.

    Reply
  • I doubled the recipe and baked in a glass loaf pan (standard U.S. size) at 350 degrees for 40 minutes. The texture was great, but the taste was not so great…like baking soda (soapy/salty/bitter). I finally figured out that the baking soda didn’t have enough acid to react with, because I make my own raw applesauce in the Vitamix. Many prepared applesauce brands have citric acid added. I will try making this again tomorrow with the addition of a teaspoon or two of lemon juice. Hopefully that will be enough to react with the baking soda and remove the awful aftertaste. My husband didn’t care at all. He made two ham sandwiches with four slices of the bread, and then ate two more slices with jam. Half the loaf is gone already!

    Reply
  • Nancy Calabrese says:

    My daughter made these and they came out amazing. I going to try it but with a loaf pan. Can’t wait and I’ll you know how it comes out.

    Reply
  • Made these today to eat with the sloppy joes. I have made paleo “buns” before, but haven’t been satisfied with the results. Not so with these, this recipe is IT! The texture was spot on. I made them in a greased jumbo muffin tin, recipe made four perfect buns. And so easy to whip up!

    Reply
  • We’ve been using this recipe as pizza crust. We just double it and pour it into a baking sheet- turns out awesome!

    Reply
  • Ashley Rae says:

    I came across your recipe. I am going to bake it tonight and give it a try. After being paleo for 3 years I have not missed breads or pastas. But my lovely boyfriend who grew up in an italian family loves bread and pasta. He likes making sandwiches for lunch. Knowing how terrible wheat is for the body I have been trying to find paleo bread alternatives. I cant fully change him to paleo but I have been trying to find a healthier option. I made another recipe for bread that is similar to a ciabatta bread texture. I put jam on it and I think it tastes awesome! My boyfriend tried it with his sandwhiches and didn’t like it :( So I here I am on your site. I am going to give your recipe a try. I hope it has more of a bread like texture that he can enjoy. If this fails I guess I have to let him eat the regular store bought bread and become unhealthier…. ;( I hate to be that girlfriend that tries to change their man’s food habits but I hate to see how unhealthy he has become! I will update once I make the recipe tonight!

    Reply
  • Haven been searching for a bread that is gluten free and tastes like bread. This recipe is fabulous!!

    I doubled the ingredients as I used a loaf (bread) pan.

    I didn’t have any applesauce or pumpkin so I used sour cream.

    I baked the bread in a bread pan at 350F convect for 25 minutes.

    So very good!!

    Reply
      • Hubby, who is picky about trying new things and has a thing about texture, just tried a slice of the bread and he liked it!!

        Poor man is adjusting to a new stage in our lives where I have to eat gluten free and am trying to move to whole foods/paleo as much as possible.

        Can’t wait to try this toasted tomorrow morning!

        Thanks again Lex!

        Reply
  • Oh. My. You weren’t kidding!! I’m obsessed with these. My kids thank you for bringing sandwiches back! :0)

    Reply
  • I know tapioca starch is a sore spot for people some say it’s paleo & some say it’s not

    But years and years ago when I found oiut I had celiac’s disease and didn’t want starchy foods. I tried pastas with tapioca. it was very starchy & caused weight gain.

    I just don’t know how it falls in the paleo diet

    Reply
  • Found this today, made it today. I didn’t have everything listed but I made subs. I used wide mouth jar Mason lids. Worked fine. Smells wonderful. Thanks for the post.

    Reply
    • Hi Tammy – how did you use the mason lids? Might be a dumb question, but did you use them just to form the dough/batter or did you use them to bake in? I would think the lids would melt in the oven….

      Reply
  • Do you have to use the round molds? Will the batter stay round if you form it by hand or is the batter too runny? If not, is there something else I could use? I just hate to buy another kitchen gadget that I’d only use for one recipe… I’m so limited on space! :)

    Reply
  • As far as the people out there that have had stomach issues after eating this wonderful recipe, you have to ease in to flax meal for your system to adjust. Start with a tsp. A day and gradually build up. Most Americans are not used to that much fiber and therefore need to build a tolerance

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>