The BEST Paleo Bread (5-Ingredients and One Bowl)

This super popular paleo bread recipe has the perfect texture and is such a satisfying grain-free, gluten-free, dairy-free bread. It’s perfect for a sandwich, burgers or a slice of toast with nut butter! It uses almond flour and tapioca flour and the batter is put together in just one bowl, making this so incredibly easy to make! Want to to make it but can’t have nuts? We also made this nut-free with this recipe here so everyone can make it and we’ve recently updated this recipe to include instructions on how to make as a bread loaf too!

Paleo bread

How to make paleo sandwich bread

This recipe is one of my most popular paleo recipes and for good reason! This recipe can be made in both a loaf pan, or also as rolls. This paleo bread is gluten-free, grain-free, fluffy, sliceable, and TOTALLY BREAD-LIKE with the best texture! Plus, it’s simple to prepare made all in one bowl without any kneading or rest time.

I wasn’t a fan of gluten-free bread, whether store-bought or homemade, until this recipe. I always felt they were dense, not the right flavor, or difficult to make. But this paleo bread recipe? It has  the right flavor and it’s fluffy, soft, air-y, and with the perfect bread-like texture.

The BEST Nut-Free Paleo Bread

Can this be made as rolls or a loaf bread?

Originally when this recipe was first made a few years back the bread was made either as rolls, or as a long square loaf. I LOVE making it that way, but per request we’ve done some recent testing to include instructions on how to make it as a loaf pan! This is such a great update and hope you enjoy it too!

Watch how to make it:

Paleo sandwich bread

Here’s what you need to make it:

  • almond flour
  • tapioca flour
  • eggs
  • unsweetened apple sauce
  • baking powder
  • fine sea salt

We’ve made some updates to this recipe!

This bread recipe has long been a reader favorite and a cornerstone recipe for Lexi’s Clean Kitchen! We’ve recently made some updates to it to include some instructions on how to make it into a loaf pan. We still enjoy the paleo rolls, and prefer making them that way but so many requested the ability to make this into a loaf pan, so we put it through some testing to get it to be able to do that! We call for using a smaller than average sized loaf pan, a 7.75″ x 3.75″ that way you get the proper rise for the loaf. If you use a bigger one the bread loaf won’t be as tall.

What kind of bread can you eat on the Paleo diet?

Making this homemade bread is easy and kid-friendly! Paleo bread is different from gluten free bread because often on the paleo diet most grains are avoided. So gluten-free breads made with gluten-free flours like rice flour, teff flour, and corn meal would not be considered paleo bread! The combination of almond flour and tapioca flour as it creates the most legit paleo bread, and gluten-free I’ve ever tried!

The BEST Nut-Free Paleo Bread

How to use the bread:

If you like this paleo recipe, check out these others:


The BEST Paleo Bread (5-Ingredients and One Bowl)

This super popular paleo bread recipe has the perfect texture and is such a satisfying grain-free, gluten-free, dairy-free bread. It’s perfect for a sandwich, burgers or a slice of toast with nut butter! It uses almond flour and tapioca flour and the batter is put together in just one bowl, making this so incredibly easy to make! Want to to make it but can’t have nuts? We also made this nut-free with this recipe here so everyone can make it!

  • Author: Lexi
  • Prep Time: 7 minutes
  • Cook Time: 15 minutes
  • Total Time: 22 minutes
  • Yield: 4 1x
  • Category: Baking
  • Cuisine: paleo, gluten-free, dairy-free, low-carb



Base Recipe (to make paleo rolls):

  • 1/2 cup (43g) blanched almond flour
  • 1/2 cup (60g) tapioca flour
  • 2 eggs
  • 1/4 cup unsweetened apple sauce
  • 1 teaspoon baking powder
  • Pinch of fine sea salt

Triple Recipe (to make bread loaf):

  • 1½ cup (150g) almond flour 
  • 1½ cup (180g) tapioca flour 
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 6 eggs
  • ¾ cup apple sauce


For Rolls:

  1. Preheat oven to 350°F.
  2. In a bowl combine almond flour, tapioca, baking powder, and pinch of sea salt.
  3. Add in eggs and apple sauce and mix to combine.
  4. Place round molds or large mason jar lids on a baking sheet and grease well.
  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 (see note)
  7. Let cool slightly, slice in half, and serve.
  8. Store in the refrigerator.

For Bread Loaf:

  1. Preheat oven to 350°F and grease a 7.75″ x 3.75″ loaf pan and line with a parchment paper sling.
  2. In a bowl combine almond flour, tapioca, baking powder, and pinch of sea salt.
  3. Add in eggs and apple sauce and whisk to combine.
  4. Place batter into prepared baking pan and smooth over the top.
  5. Bake for about 1 hour, or until a toothpick comes out clean.
  6. Let cool slightly, and then remove bread from the pan and place on a cooling rack to cool completely.
  7. When cool, slice and use within 3 days. Store in the refrigerator.


Baking time might vary slightly based on how thin or thick you make your rolls.

I use round molds or mason jar lids for the rolls, and it yields 4 fluffy sandwich rolls. See the comments for how readers have adapted!

Updated 2/2017. I used to add 1 tablespoon of coconut oil or palm shortening but don’t find it necessary for the texture so it has been removed.

Updated 5/2019: We included instructions on how to make this in a small loaf pan, we use this pan here


  • Serving Size: 1 sandwich roll
  • Calories: 133
  • Sugar: 1g
  • Sodium: 276mg
  • Fat: 6g
  • Saturated Fat: 1g
  • Carbohydrates: 16g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 93mg

Did you make this recipe?

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January 24, 2018

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355 Responses

  1. 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.

      1. 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”!

  2. 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).

  3. Gaaaahhhh! These look amazing! One question, do u think i could sub coconut oil for the palm shortening?? Thanks 🙂

    1. I like your recipes. They are easy, don’t contain a lot of weird/unusual ingredients and work. Thank you.

  4. 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!

  5. 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! 🙂

  6. 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?

    1. 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.

      1. Try the paleo pasta from Capellos Gluten Free. They make excellent paleo pasta. It’s pricey but worth it, especially for those who haven’t had pasta in a while. Find them on

      2. Try this paleo pasta recipe. I’ve used it a few times. It takes some work to get the pasta to the right texture and to keep it from breaking up. I typically add a little olive oil to the mix (not just for cooking) and it holds together better for me. And definitely make sure you used blanched almond flour.

      1. I love these rolls. But I, too would love to make a double batch. Even with a single batch, I stored in airtight container with parchment paper and after 2 days they were a little dried out. Any idea what the best way is to store? Fridge vs freezer? Wrapped? TIA

  7. 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!

        1. 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…

          1. 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

  8. 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?

    1. Leah,
      what do you use in place of eggs?

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

      1. 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.

        1. I was wondering do you need the whole egg or would egg whites do just as well? My daughter is allergic to the yolks

    2. 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

      1. Good to know these can be made without the palm oil. Can’t wait to try them! Many of us looking at these dietary changes see palm oil a lot, and it’s in many things on the grocery shelves. I avoid it completely however as unfortunately it’s production is destroying HUGE amounts of habitat/wildlife so isn’t a good ethical choice. Thanks for your great site!

    1. My round molds came yesterday and I made them using coconut oil instead of the palm shortening. I also used regular almond flour instead of the blanched and they came out looking like whole grain breads. Fantastic!

      1. Wish I had found the comment about subbing in coconut flour needing more liquid. 🙁 I just made them following the recipe except I used coconut flour. They turned out like playdough textured hockey pucks. Off to the store to buy almond flour to try again.

  9. 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 🙂

  10. Just made these! Subbed the palm shortening for coconut oil, used sweetened applesauce and cinnamon…They were a sweet DELICIOUS delight! thanks so much!

  11. 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”.

  12. 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!

  13. 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!!

    1. I tried with all almond and it tastes like almonds. I think having a different type is to keep the flavour more bread like . Does still work though .

  14. 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.

  15. 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?

  16. 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!

    1. 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!

      1. 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 🙂

  17. 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

  18. 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!

  19. 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.

  20. 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! )

  21. 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!

  22. 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!!!

  23. 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.

  24. 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.

  25. 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!

  26. 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!!!!!!

  27. Hi! The recipe looks amazing! I can’t have tapioca flour and was wondering if you could suggest a substitute?

      1. 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?

        1. 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.)

  28. 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!!

  29. 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.

    1. 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.

  30. 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!!!!

  31. 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.

    1. I would look for cassava, manioc root or yucca flour. They are all from the same plant and are pretty much the same thing. A purest could tell you the slight differences but I’m sure this recipe is forgiving enough not to notice.

  32. 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…!)

  33. 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!!!!!!

  34. 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!

  35. 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?

  36. 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.

  37. 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?

  38. 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.

  39. 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.

  40. This sounds great, can’t wait to try it! The link to the rounds you use isn’t working. What size are you using?

  41. 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.

  42. 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!

  43. 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… 🙁

    1. 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 =).

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

  45. 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?

  46. 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.

  47. 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!

  48. 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.

  49. 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.

  50. 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!!

  51. 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)

    1. 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!

      1. 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!

  52. 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.)

  53. Is there a substitute for eggs? One of my friends has celiac disease and eggs do not agree with him.

  54. 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.

  55. 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!

    1. 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 .

  56. 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!

  57. 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!

  58. Is there anything that can be subbed for the palm oil and if not is it the same aa red palm oil?

  59. 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!

  60. 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 !!

  61. 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!

  62. 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!

  63. 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!!

  64. 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! 🙂

  65. 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.

  66. I made these in individual cheesecake pans and it worked well. A bit chewy but will try again.

  67. 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.

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

    1. 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!

    2. 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 🙂

  69. 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!

  70. 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’! 🙂

  71. 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!!

    1. 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!

  72. 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.

  73. 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

  74. 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 …??

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

    1. 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. 🙂

  76. 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!

  77. 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?

      1. I used unblanced. I went back to the store and got balanced this time. And still same issue only made enough for 3 molds. Maybe the molds have changed from Amazon.

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

  79. 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!!

  80. 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).



    PS – I really like your blog, thanks.

  81. 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!

  82. 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?

  83. 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!!!

  84. 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!

  85. 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!!!

  86. 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!

  87. 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 🙂

      1. 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

  88. 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.

  89. 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!

  90. 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!

  91. 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!!

  92. 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.

  93. 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 🙂

  94. 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!!!

  95. 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.

  96. Doing GAPS – tapioca nor arrowroot allowed. Any subs that could work to make these “GAPS friendly”? They sound awesome.

  97. (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.

  98. 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 🙂

  99. 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!

  100. 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!

  101. 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!!!

  102. 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!

  103. 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

    1. 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.

  104. 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!

  105. 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.

      1. Ahhhh. Just saw this post about swapping out for butter! Oh thank you so much. I didn’t see this before. NOW I can try this one out! Yippee!

  106. 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 🙂

  107. 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!

  108. 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.

  109. 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!

  110. 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.

  111. 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!

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

  113. 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!

  114. 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!!

      1. 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!

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

    1. Todd, many starches are okay with people on the paleo diet! Of course, if you don’t tolerate tapioca, you should avoid it 🙂

  116. 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

  117. 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.

    1. 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….

  118. 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! 🙂

  119. 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

  120. Often Keto and Paleo recipes get grouped together which is how I found you…I am on Keto though, and the tapioca flour and applesauce bring the carb amounts up too high. Do you have a low carb alternative for these ingredients? Is there a way to sub coconut flour for the tapioca by adjusting the ratios of the coconut flour to liquid. I may be able to get by using the applesauce (I think that will be ok if no more than 1/4 c,) but would still need a compensating liquid. Any suggestions? I so want this to be my answer to a long search for a decent bread substitute.

  121. We cannot read your recipes now that you have the picture link in the left corner of the screen. Is there any way to remove it? Otherwise we can only read a little bit of the recipe at a time. It is actually really in the way:(

      1. Hi Lexi, I love this recipe but did not get a chance to write it down. I came back to your website but can not find it anymore, has the recipe been taken down?

        Any help would be great, thanks!

  122. So, just as I was about to put these in the oven, my 20 year old oven caught fire. After having the fire department visit, I used coconut oil spray on a glass square dish and cooked it in the microwave. Total time was about 8 minutes because I kept stopping and starting it. The recipe was delicious! Thank you to our fire department and to you for this wonderful bread alternative!

  123. A very similar recipe to the paleo sandwich bread in your book! My only trouble is the bread never rises enough. I know it won’t go like normal bread but it barely rises at all, and your book says 2/3 up the side of the pan. When I’m done I don’t have sandwich bread, I have bread sticks… Thoughts on what I could be doing wrong? Thanks!

  124. Made it last night and my husband & I ate the whole loaf! I used olive oil instead of palm oil, and I used arrowroot instead of tapioca flour. Also, I baked for 22min in a mini-loaf pan and let it cool for 15-20min before slicing. I got 8 small slices and they were delicious! Very fluffy and raised nicely during baking. The texture was extremely fluffy and just like any sandwich roll as you’d expect.

  125. Just found your site through your pancake recipe I had pinned some time ago & very glad to have found you! Just made my first batch of rolls & had an egg sandwich for breakfast. Recipe is an absolute keeper–delicious!

  126. I pinned your first roll recipe, but when I tried to go back to it – had disappeared. So because I make it often, repinned it. I noticed this time palm oil had been removed. I always used coconut oil instead. Anyway – just wondered why and if there is a difference in texture? I went ahead and added coconut oil because I’ve been so happy with the way I’ve been making them. (They slide out of pan which I like, with oil) One of my favorite and go to recipes – the only bread I eat. Thanks.

  127. I computed the macros, if anyone else needs them. Obviously brands vary slightly, but this should be close. These amounts are per roll, assuming yield of 4:
    Calories: 224
    Fat: 10 g
    Carbs: 28 g (Sugars: 8 g)
    FIber: 3 g
    Protein: 7 g

  128. hey lexi! your blog is amazing and i love your recipes ! but i made this recipe and the texture was not how you described ! not pourable at all and super crumbly. i noticed the measurement for the palm oil was missing.. is that the issue? help! thanks so much ! the photo of this paleo sandwich bread is making my mouth water 🙂
    micaela –

  129. Hi, made those, didn’t have round molds, so i put the batter in a Cupcake Pan.
    They were tiny; great little buns.
    Thank you.

  130. This is great! I have tried GF bread recipes numerous times, to no avail… which was very disheartening, since I can make wonderful wheat bread without even thinking about it! But THIS recipe turned out great! It made a fluffy, moist bread that held up to slicing, holding burgers, everything you could want in a bread! And it couldn’t get any simpler to make. I doubled the recipe and baked in a loaf pan for 30min as suggested above, since I don’t have the rings, and it was great. Thank you for an awesome recipe!

  131. Hi Lexi/team,
    I made the “Ultimate Sandwich Bread” in your cookbook last night and it turned out flat. I noticed here that every ingredient for the buns above is doubled for the bread–except the baking powder. Should I be using 2 tsp. of baking powder for a loaf of bread(only 1 tsp is listed in your cookbook). Thanks!

    1. Mine was flat too. Not fluffy either. I think my measurements were light…I needed more of the flours. But I noticed the higher amount of baking powder in this post too. I usually bake using weights so I’m hoping to get the weight of the flours to see if that helps. I really want this to work…

  132. I am diabetic and try to eat Low carb. Could I sub Swerve sweetener in place of the applesauce to cut dwn on carbs? Would u have any ideas of sub amounts?

  133. I made these but can’t eat apples so I subbed it for canned pumpkin and they were amamzing. Had them as a burger bun! Thank you for the recipe.

  134. Love, love, love! I make a double batch and freeze them with great results. I toast these rolls for all kinds of sandwiches including toasted with bacon, egg, avocado for breakfast. Recently I started sprinkling Trader Joe’s Everything but the Bagel Sesame Seasoning Blend on the tops before baking. Toasted with butter is a great substitute for bagels or hard rolls. Thank you Lexi for such a great recipe!

  135. Hi rolls didn’t turn fluffy at all…i was wondering if i should try with baking soda instead of the baking powder..?

    1. Did you follow it exactly? They are definitely fluffy! And baking powder is the correct ingredient. Happy to help you troubleshoot.

  136. I want to say thank you, they are the best, I have them as burger buns and sandwiches, both toadted and not and they hold up pretty good. I make egg on toast with them, I have shared this recipe of yours too, Thank you again. Helen

  137. Lexi! I just made this recipe for the first time yesterday to eat alongside our burgers – and they were PERFECT. Great consistency, nice flavor and best of all – the rolls retained their shape and didn’t rip like most buns do while eating the burgers. My husband loved them! We plan on making these on the regular. Thanks so much for creating/sharing this!

  138. Hey, I just want to say…thank you for sharing this recipe! I needed something quick and easy to prepare. To top of that, it looks like a great pair with a variety of veggies and meat. Will try this out soon. 🙂

  139. I had lost my recipe for these buns…I make it all the time. Sometimes I 8X the recipe, so I have plenty for weeks to come!!
    Luckily I remembered that there was oil in the recipe! I had substituted coconut oil, and it makes it so delicious! Why did you change the recipe?
    I love subbing the applesauce for canned pumpkin sometimes too…and I just added some grated ginger to the recipe I’m cooking now.
    Anyways, love the way this is changeable!

  140. This bread is amazing!!! I doubled the recipe and poured in a loaf pan…I started with 25 minutes and then kept adding a couple until done, 30 minutes total and it came out perfect! It was so quick and easy to make and a total success! I can’t wait to try it in your stuffing recipe for Christmas! Thank you!!!

  141. Just wanted to say thank you for a great recipe! I came across this in your cookbook and it was the first homemade bread I ever made – I use it all the time! I love how simple and yummy it is! Thanks for making great paleo recipes so accessible for newbies like me! 🙂

    5.0 rating

  142. This is the best!!!! It got rave reviews from everyone, even my most pickiest eater!! I cannot thank you enough for posting this. We just switched to a gluten-free, dairy-free, and grain-free lifestyle and this is exactly what I have been missing. I used these with my homemade BBQ turkey burgers last night.. Thank you again, this is now in my recipe book to stay!!

    5.0 rating

  143. This recipe is simply the best. Tastes like actual bread (which i’ve been craving.) Thank you for this godsend!

    5.0 rating

  144. Thanks for this recipe! I just made it in my muffin pan tin (got 5 out of the batch) and they’re light and fluffy the way a nice roll ought to be.

  145. Can not wait to try this! I can’t have chicken eggs, but am allowed duck eggs. Will let you know if there was
    any difference or maybe you can respond on what to expect before I bake this.
    I have a sensitivity to almond flour and would like to know what to use as a substitute.
    I already have tapioca flour and coconut flour at home. How much coconut flour to replace almond flour AND how many more eggs should I use and/or more applesauce?

  146. Thank you so much for this recipe!! I am Norwegian and eating bread for multiple meals is part of our culture. I have not had too many problems with switching to a paleo diet but I have sorely missed eating bread. I have tried many gluten free and paleo bread recipes out there but this is by far the best one. I used 4 wide mouth canning jar lids and otherwise followed your recipe exactly and they came out nice and fluffy and even held up with “wet” sandwich ingredients . I am going to try some of the variations in the comments. Thank you for bringing back a vital part of my culture!

    5.0 rating

  147. Awesome recipe! By far the best paleo bread recipe I’ve found yet and I’ve tried ALOT!!!!!!!

    5.0 rating

  148. I have made this now about 10 times. The first time I made them too thin. I use two muffin top pans (6 wells in each) and I filled 8 the first time. Then I went to six and it was perfect. My grandson is so happy we have bread again. Everyone loves it slathered in kerrygold butter. I make a double batch to get 12 pieces. I also make a single batch with garlic, extra salt and Parmesan cheese in the batter. I sprinkled some cheese on top of the batter before baking. The garlic bread was so delicious! Thanks for a super simple delicious recipe that I can make in five minutes.

    5.0 rating

  149. Could you sub the apple sauce with oil to cut down on carbs. Most time people sub applesauce for oil to down on calories paleo people can eat oils.

  150. LOVE this recipe it was a life saver when I was first trying to figure out the new diet changes for a grain free diet! I also needed it to be egg free. Not sure if this is anywhere else int he comments but I substituted the egg for two flax eggs and they still turned out great! 😀 Thank you for this great recipe it’s really appreciated! <3

    5.0 rating

  151. I’m dying to try these rolls, their texture is gorgeous!! I love the use of applesauce for a hint of natural sweetness here!

    5.0 rating

  152. Holy cow! Where have you been all my life? I was out of applesauce so I used my homemade paleo apple butter and added raisins … stop the madness! Wonderful!

  153. Hello! I noticed that the calories and carbohydrates shown in your recipe notes are different from what is shown below that, in the nutritional facts.. Would you be able to tell me which one is correct?
    Thank you!

  154. Looooved these rolls! Great, sturdy texture and delicious taste without being eggy. So happy to have this recipe.

    5.0 rating

  155. Made these rolls over the weekend, with all ingredients I had on hand! I am not paleo, but limiting additives and refined ingredients and these were GREAT! I’ve been toasting the rolls for a minute to add a little crunch. Can’t wait to make the loaf next time!

    5.0 rating

  156. This bread is AMAZING! I made it for my mom, since she’s gluten free, and we both couldn’t believe that this was gluten free and made from so few ingredients. It’s flavorful, soft, and overall super satisfying, and a bit like a really pillowy, light cornbread. I can’t wait to experiment by adding different herbs to the batter.

    5.0 rating

  157. Hi Lexi,
    Hello from Australia!!! Love your site, I have directed a number of people to you. I use to make your rolls every few days in ramekin dishes but started buying GF English Muffins to “save time”. This is so easy to make – almond meal is everywhere, tapioca flour is $1 a kilo most places (found it in woollies and Asian food stores), applesauce is stupid easy to make. Now we are in lockdown, should be easy to perfect it and make it habit.

    5.0 rating

  158. Hello!
    I made this bread from your cookbook and it’s the second time I made it. It only rises halfway in the pan and I’m using a regular loaf pan. Am I doing something wrong ?

  159. Hi, I’ve made this recipe loads of time, and love it. I’m currently steering clear of eggs. Would flax eggs work in this recipe? If not, would something such as egg replacer work? Flax eggs are my normal go-to, but they don’t work in all recipes. Thanks!

    1. We have never tried, and suspect it might not. But if you give it a try, let us know how it goes!

  160. This bread is so, so, SO GOOD! I didn’t have ring molds so I doubled the recipes and used a 9×13 sheet, then cut them out with a round cutter. I could not stop eating the scraps. This bread truly is the best- it’s light and delicious. I topped with Everything but the bagel seasoning and will use the buns for burgers tonight. I just want to make more!

    5.0 rating

  161. Hi Lexi — the nutrition on this seems off by quite a bit…each roll would have 2T tapioca starch, which is 18g carbs by itself. …am I missing something? Was excited by the low carb macros thinking we could make them work for us…

  162. This is the best paleo and gluten free bread I’ve ever had. So easy to make. Great recipe Lexi!

    5.0 rating

  163. This is the best paleo and gluten free bread I’ve ever had. Easy to make also. Thanks Lexi!

    5.0 rating

  164. Did I read somewhere that for the loaf, the recipe should be tripled? I thought I saw that the first time I read it but now I don’t see it. Also, what’s the bake time for the loaf? Thanks!

    1. It’s directly in the instructions 🙂 Scroll to the bottom of the text, and the recipe should be there!

  165. I am brand new to grain free egg free dairy free baking. I made this recipe today and had to substitute the eggs since I’m allergic. I used Bob’s Red Mill egg replacer. And like many other commenters, I used a muffin tin since that’s all I had. They came out gummy in the middle and they stuck on the bottom. I baked for 21 minutes since the muffins were thicker than if I’d used the recommended rings. Is there a better egg replacer? Anyone try Aquafaba? Not sure what went wrong but I sure wanted this to work because of all the rave reviews!

    1. Hi Diana! Most definitely what went wrong was using an egg replacer. We’re happy to answer any questions you might have about gluten-free/dairy-free baking. The most important thing to note is you really can’t rely that the outcome of a recipe will be positive if you make a replacement. This is especially the case for eggs since they provide a lot of the structure to a recipe that does not contain any gluten. We don’t recommend any substitutes in this recipe, unfortunately. My best piece of advice for you for your various dietary needs for the most success is to find a recipe that uses the ingredients you can have! Please reach out if you any specific questions about any of our recipes, or general advice on allergen-friendly baking!

  166. I tried the rolls, which were delicious! Our little guy wanted to eat them, even though he could eat regular bread… Just made the whole loaf and looking forward to amazing turkey sandwiches. Easy — thank you!

    5.0 rating

  167. Made these a second time in a large muffin top pan after they didn’t come out great with the lids. They were perfect! The best bread.

    5.0 rating

  168. I just tried these for the first time as rolls. I tried grinding instant tapioca pearls to make tapioca flour, and I suspect that was where I went wrong. Are they not the same thing? I used the same amount as was called for in the recipe, but they came out thick and gummy in the middle. I want to try again, but not sure how to adjust.

  169. I have been hunting for an easy bread that isn’t too expensive for every day eating for my kids. This is it! We’ve made it for a month now. Only thing I do different is separate the eggs and whip the whites to soft peaks and fold them in at the end for a slightly lighter texture. Thank you so much!

    5.0 rating

  170. I have been having bread cravings lately and so I thought I would try this bad boy out and I am glad that I did! I absolutely loved the texture. Mine turned out a tad but gooey but I LOVE that…haha. I enjoyed the rich flavor of the almond flour and I had to stop myself from going overboard because I ate a BLT with it but then I kept eating the bread afterwards for “dessert” which was the only thing wrong with the recipe. 😉 Thank you for this Paleo classic!

  171. Great recipe! FYI, the applesauce amount doesn’t increase when choosing 2 or 3 x’s the recipe. Everything else does though. Luckily I’d made it as the regular recipe before so I knew something was wrong when the batter was super thick!

  172. Hi— the grams on the back of my flour bags match up differently than yours for 1/2 cup of both almond flour and tapioca flour (56 grams and 48 grams respectively). Should I use your gram measurements listed above or the ones from my brands of flour? Thanks so much!

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An orange skillet with an easy one pan taco filling.

My practical tips & advice for a healthier life dropped right into your inbox!



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