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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 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.
This sounds great, can’t wait to try it! The link to the rounds you use isn’t working. What size are you using?
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.
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.
So happy you liked!
Made these today and was delighted with the finished product. Def a keeper!
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?
You could try using plain full fat greek yogurt in place of the applesauce maybe…
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.
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?
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!
I would like to know if these freeze well.
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!!!!!!
Any idea how many carbs, sugars etc in this recipe?
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…!)
I can’t for the life of me get tapioca flour here in Mexico, how can I replace it?
Arrowroot!
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.
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.
These rolls look amazing! Definitely have to try them 🙂
wow, they loo perfect! I can’t wait to try them
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!!!!
Can I substitute the applesauce?
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.
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.
One reader said they doubled it for a loaf pan!
I’m gonna shoot for using cashew flour & arrowroot & ghee.
Thanks for the recipe.