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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.
Why the apple sauce? Will it work without? I am on a sugar free diet which includes a “no fruit” for 10 weeks.
Donelle
A decade ago, when I was on the low-fat craze, I’d make fluffy cakes using no butter/fat, replacing it with apple sauce, which gives moisture and a soft texture. These days, I’m a low-carb girl, but a 1/4 cup of apple sauce divided by 4 = only 1 tablespoon (per roll/per 2nd day). I’m okay with that, especially because I substitute half the tapioca flour (high-carb) for whey protein powder to cut a few carbs that way. 🙂
hi, I’m trying paleo and loving it! Especially this bread . Omgoodness my whole family tried it and love it! So thank you. My question is , I’m trying to do proper food combining also. Meat with veg or carb with veg. So, is this bread considered a carb and not to be combined with meat ? ( doing proper food combining). Just wondering because it has no white flour. I know paleo doesn’t mean calorie free and fat free, but …??
these were amazing. I was skeptical at first because of other failed experiments. I decided to try these one more time and it worked. High in ww points at 6 but worth it. I didn’t have a mould but use 1/2 cup measure and made 4 “pancakes” each about 5 ” round and baked for 10 minutes. Used coconut oil instead of palm oil, the only change I made. Worth the effort and will make this routine. Thanks
I have made these 3 or 4 times now and they are delicious. Thank you for the recipe. I took a little time today while I was baking a batch to work out my best version of the nutritional info. My batches usually yield six “muffins” so that is what the portion size is.
here goes
1 muffin
Calories 114.5 kj
Fat 5.8 g
Sodium 82mg
Carbs 12g
Protein 3.6
I am going to enter them on MyFitnessPal as “Paleo Rolls”. That is as long as there is no objection. Please let me know if you would like them credited to Lexi’s Clean Kitchen. I just didn’t want to take for granted that I could post my “findings” 🙂 under your name.
Cheers and thanks again.
Any recommendations for subbing the applesauce? I’m low FODMAP so can’t have sugary fruits, and don’t like using cottage cheese. What else could I try? These look amazing!!
I’m on a low-FODMAP diet too. I just use pumpkin puree to replace apple sauce and it works in 98% recipes. Does make things a bit orange though ;). Other substitution ideas that I’ve used in other recipes are sweet potato puree (use white sweet potato so it’s not orange), yoghurt (I make mine with coconut milk), banana puree, or I’ve used water or milk + a little ground chia or linseed (a bit like a watery chia or flax egg). Hope you find something that works for you!
Thank you!!! These are so good and easy… I don’t usually comment on recipes but these deserve it! I have made them about four times now and they are awesome! I double batch, makes a perfect dozen in muffin pan. They are perfect for sandwiches, dipping in soup, and even strawberry shortcakes!! My new favorite versatile paleo ‘bread’! 🙂
I’m SO happy you loved them! 🙂
What can you substitute for applesauce if you don’t want a sweet tasting bread?
It’s not sweet! Unsweetened applesauce =D
Hi,can you point me in the right direction for your apple sauce recipe..many thanks
Thank you so much for this recipe!!! I just made them for my husband, and he said they are, by far, the best sandwich bun he’s had since starting a GF diet.We’ve tried so many other ‘breads’ , and have not found any that taste good. These are so easy to make, I can see them quickly becoming a staple at our house. Thank you again!
I am so happy you both liked them! Winning over the hubby is a huge score!
Hi – can i use White rice flour instead of the almond one? And what about olive oil to replace Palm shortening?
I’ve never made it with a different flour so can’t guarantee the same results. Read through the comments to see what subs readers have made!
I’ve never tried it so I can’t promise the same results with the flour. Readers have commented that oil works well as a sub. Read back through them to see the subs they’ve made! Good luck 🙂
They look great want to try them. What is the carb count for them
Thank you Lexi for this awesome, super quick recipe!!! I have been trying out so many different kinds of quick breads with clean ingredients and somehow they take longer. This is will our go to bread, so thank you!! I have tried them twice and both times were awesome! Second time I tried a little variation with adding some rolled oat flour and it did not change it in any noticeable manner. Apparently too much of almonds have disadvantages on the body. I will continue experimenting with adding a little bit of other flours but big THANK YOU for this easy tasty simple recipe.
How much oat flour and almond flour do you use?
I made these in individual cheesecake pans and it worked well. A bit chewy but will try again.
HAHAHAHA! Read directions…. you get a very interesting/slightly crumbly biscuit when you use COCONUT flour instead of ALMOND! whoops! lol They still taste good.
I completely omitted the palm shortening and didn’t replace it with anything – I can’t tell that anything’s missing. I also doubled the recipe and put it all in one loaf pan like some others did and baked it for 30 minutes. Even the hubs, who is truly a bread addict, really likes this recipe! I think they’re kind of English Muffiny and I toast the slices for sandwiches. Gluten gives me eczema and I never thought I’d get a good sandwich bread again. Thank you! 🙂
I just made these and…WOW, delicious! I substituted refined coconut oil (organic, non-hydogenated) for the palm shortening and since I don’t have the round molds, I used a cake pan. The cook time was about the same. My husband loves it, I love it!! I think it will be PERFECT for breakfast! Thank you thank you thank you!!
I’ve been newly grain free (about 90%) and artificial sweetener free for about 2 weeks. (I might add I’ve lost 6 lbs.) I’ve really missed hamburgers with buns. I’m excited to find a bread recipe that everyone is raving about. I’ll have to have hubby fire up the grill for burgers. Can’t wait!
Holy shoot! These are amazing! Thank you! Thank you! Thank you!
I am loving the versatility of this bread. I make the recipe at 1.5 and squeeze out 12 muffins. I have used them as slider buns, breakfast sandwich buns (aka. egg mcmuffnis), and just plain muffins with honey and butter. I think I could make them every night and tweak them into something slightly unique every time!
OMGOODNESS ! ! Thses are flippin’ crazy delicious ! Mad props to Lexi for a awesome recipe. Just took them out the oven, slathered one with butter..heaven! My one and only go to paleo bread! Followed all points of the recipe with the exception of the following ; used arrowroot (was out of tapioca) and used coconut oil. Perfection !!
I just made this recipe, and it was fabulous! I made some substitutions similar to ones others have made (regular almond flour, macadamia oil, and just spooning the batter onto a cookie sheet lined with parchment paper). I will definitely make this recipe again!