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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!
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.
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:
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!
How to use the bread:
- As a sandwich
- For stuffing
- French toast sticks
- Eggs benedict bar
If you like this paleo recipe, check out these others:
- Paleo Banana Bread
- Double Chocolate Zucchini Bread
- Garlic Breadsticks
- Lemon Poppyseed Loaf
- P.S. Want a nut-free version? Click HERE.
The BEST Paleo Bread (5-Ingredients and One Bowl)
Ingredients
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):
- 1-½ cup 150g almond flour
- 1-½ cup 180g tapioca flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 6 eggs
- ¾ cup apple sauce
Instructions
For Rolls:
- Preheat oven to 350°F.
- In a bowl combine almond flour, tapioca, baking powder, and pinch of sea salt.
- Add in eggs and apple sauce and mix to combine.
- Place round molds or large mason jar lids on a baking sheet and grease well.
- Pour batter into molds until almost at the top, a little less.
- Bake for about 15 minutes, or until a toothpick comes out clean (see note)
- Let cool slightly, slice in half, and serve.
- Store in the refrigerator.
For Bread Loaf:
- Preheat oven to 350°F and grease a 7.75" x 3.75" loaf pan and line with a parchment paper sling.
- In a bowl combine almond flour, tapioca, baking powder, and pinch of sea salt.
- Add in eggs and apple sauce and whisk to combine.
- Place batter into prepared baking pan and smooth over the top.
- Bake for about 1 hour, or until a toothpick comes out clean.
- Let cool slightly, and then remove bread from the pan and place on a cooling rack to cool completely.
- When cool, slice and use within 3 days. Store in the refrigerator.
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!
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!
Made these tonight, fantastic! Followed recipe exactly. So happy to have bread again!
I’m dying to try these rolls, their texture is gorgeous!! I love the use of applesauce for a hint of natural sweetness here!
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
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.
It’s for texture, so we haven’t tried that sub.
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.
Awesome recipe! By far the best paleo bread recipe I’ve found yet and I’ve tried ALOT!!!!!!!
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!
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?
Thanks
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.
So happy you liked them 🙂
This recipe is simply the best. Tastes like actual bread (which i’ve been craving.) Thank you for this godsend!
LOVE how versatile this recipe is!!
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!!
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! 🙂
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!!!
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!
Can you give the weight in grams for the almond and tapioca? My loaf was not fluffy at all.
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. 🙂
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!
I am SO GLAD!!