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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.
Is there anything that can be subbed for the palm oil and if not is it the same aa red palm oil?
Nvm i read some comments!
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!
I saw a lady posted that her almond flour was bad? How do you know when its bad?
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!
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!
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 .
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.
Is there a substitute for eggs? One of my friends has celiac disease and eggs do not agree with him.
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.)
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)
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!
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!
Thank you for this recipe. These rolls are amazing! My family LOVES them!
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!!
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.
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.
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!
Is there a substitute for the apple sauce?
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.
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?
I’m vegan what can I use to replace the eggs
I made these today in muffin tins and we used them for dinner “rolls”. These are awesome! Thank you for a great recipe!
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… 🙁
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 =).
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!