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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.
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!!
Hi! The recipe looks amazing! I can’t have tapioca flour and was wondering if you could suggest a substitute?
Arrowroot should work!
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?
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.)
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!!!!!!
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!
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.
you can just calculate it yourself using the ingredients list – simple 🙂
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!
Applesauce doesn’t make it savory– adds to the texture.
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!!!
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!
I’m SO happy you liked them, Cathy! Thanks for sharing how they turned out in a loaf pan 🙂
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! )
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.
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!
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
How many carbs are in these?
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!
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 🙂
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!
These look SCRUMPTIOUS!!! Any sub for the tapioca flour? I am in Germany, and not sure where I can purchase any.
Hi. I tried water chestnut flour and also quinoa flour . Still worked.
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!
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.
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!!
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 .
Yeah, all almond won’t give it the same texture.
Was wondering what other flour you suggest if you are allergic to almond & sunflower? TIA
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!