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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.
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!
If I make the loaf and slice it up does it freeze well ?
Yes!
Can I use buckwheat flour in place of the almond flour?
We haven’t tried that! Let us know if you do.
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!
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.
Use store-bought tapioca flour / starch.
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.
We’re so happy you love it!
Best GF bread I have found! Thank u!
So happy to hear! Thanks for sharing!
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!
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!
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!
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!
It’s directly in the instructions 🙂 Scroll to the bottom of the text, and the recipe should be there!
This is the best paleo and gluten free bread I’ve ever had. Easy to make also. Thanks Lexi!
This is the best paleo and gluten free bread I’ve ever had. So easy to make. Great recipe Lexi!
So glad you liked it, Gary!
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…
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!
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!
We have never tried, and suspect it might not. But if you give it a try, let us know how it goes!
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 ?
Hi There! Are you following these instructions on this post?
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.
Jackie
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.
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!
Made my day!
Looooved these rolls! Great, sturdy texture and delicious taste without being eggy. So happy to have this recipe.