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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.
Thank you for this amazing recipe! I didn’t have rings so I used 3 of my 4″ pyrex glass dishes to make 3 buns. I love the texture and the taste is mild. I initially made them for burger buns but now I see they can be so versatile – egg sammies, toast with jam, eggs benedict, mini pizzas, burgers, and so on. Can’t wait to make them again – this is going to be a staple in my house! Thank you!!
What is a substitute for the almond flour? I have an allergy to almonds.
OMGee! This is fantastic! Even my husband said this bread was amazing, and he normally dislikes anything made with almond flour. The ultimate test will be son, who I still buy normal bread for, as he doesn’t have to be gluten free, like my daughter and I. I didn’t put the palm shortening in as I didn’t have any, but don’t think it really needs it. I doubled the recipe (so glad I did), and used my English muffin rings, it made 6 of them. Enough for dinner tonight and lunch for my daughter tomorrow. Can’t wait to try more of your recipes!
I am SO glad you enjoyed! 🙂
Can you use egg replacer in this recipe?
I’ve never tried so I can’t promise, but read through the comments, people have shared what they’ve subbed!
I used large mouth canning rings on my pizza stone and they turned out crisp on the bottom. Very nice texture. I am wondering about the “wetness” of the batter. My mixture was pretty stiff, but the end product was not dry.
Anyway, thank you for sharing: my husband was so happy to eat a REAL hamburger~ LOL!
Has anyone tried doubling or tripling in a loaf pan?
Love the idea of rolls, but loaf slices sound good too.
Any ideas are welcome.
Thx.
Yes– double. Works great!
Hi! is it possible to switch the palm shortening with coconut oil or olive oil?
Just made these today…… Delicious!!!! Was wondering if they freeze well?
I just made the paleo sandwich rolls, I was out of palm shortening so I used coconut oil. I also did not have applesauce on had and had notice someone had used cottage cheese — so I did. Baked it in an 8×8 glass pan. They just came out and cooled. I cut in to 4’s and sliced through the middle. I have to say they were a bit oily (maybe because of the coconut oil) but I chopped a bit off one and tasted it yum!! I put them in the fridge, can’t wait for my BLT tomorrow 🙂
Yes, the oil will be why they are oily. Glad your substitutions worked out!!
okay used two thin slices W/ bacon, chicken, onion, tomato, spinach, avocado & a little mayo!! YUMMY. I will try with shortening — after I’ve used these slices. Excited to try the Pancake recipe, sound similar? Thanks again. lp
I made these nut free by using ground sunflower seeds in place of the almond flour (a half cup of seeds made a half cup of flour). I used Arrowroot starch/flour because it’s what I had on hand and I omitted the palm shortening. I baked four of them in a jumbo muffin tin for about 18 minutes and they were perfect. Thank you for a great recipe Lexi!
I just tried these and I am so excited and impressed by them! I had been making paleo biscuits but they are dry and crumbly. I can’t believe how moist and really bread-like these are! I made them in muffin cups but I’m going to look for something wider that could work for burger buns and sandwiches. Thanks for the recipe. It is amazing!!!
So happy you liked them Sandy!
I just made these using a woopie pie pan and baked them for about 12 minutes. They turned out great! My kids really like them as well. Thank you so much for the recipe! I has been really difficult coming up with good school lunches for the kids that don’t involve unhealthy bread. Thank you Thanks you!
I feel like I need to personally thank you for this recipe. I’ve had celiac disease for 7 years and have never been able to find (or make) a bread substitute that reminds me of the oh so glutenfull bread I used to enjoy, namely sandwich bread. I literally make these 1 if not 2 times a week! They make incredible sandwiches, open face “pizza crusts” and so much more. This bread is the real deal and I can’t thank you enough!!!
I do not have any molds or muffin top pans, but I do have an 8 inch square pan. Has anyone tried to make a large flat loaf and cut it kinda like you do with focaccia? I was thinking of trying to cut it into four-four inch squares? do you think that might work?
These are the best sandwich rolls I’ve made! Doubled the recipe easily and used my muffin top pan to bake these in. They are flavorful and very sturdy, I was quite surprised! Made your sloppy joe recipe to go in between these, but I can’t wait to try other stuff too, thanks Lexi!
Hi Lexi
Thanks so much for this recipe. It’s the first Paleo bread recipe I’ve made that’s very similar to bread in texture and taste.
I’ve made a few adjustments to this recipe, which you might find interesting (have a look at my blog above).
Cheers
Sumari
PS – I really like your blog, thanks.
Thank you Lexi for sharing your “Sandwich Paleo Rolls” recipe!! This is the second time that I have made them and each time I make a double batch!! I make the rolls in a muffin tin as I do not have the round forms. I also substituted coconut oil for palm oil — I used the same amount. These are GREAT right out of the oven with a bit of butter and some honey!! 🙂 The rolls are just as good and soft 3 days after baking them. Thank you!! Thank you!!
What should I use to substitute eggs?
I tried flax seeds on a few recipes but it seems to bother my son’s stomach.
not sure what I did wrong I followed the recipe just mistakenly purchased unbalanced almond flour but everything else was to the tee and purchased the round molds you point to on Amazon. I barely had enough to fill three out of four molds. Also it leaked out the bottom while in the oven. Any thoughts?
What did you use for almond flour? That’s surprising Dionne!
I used unblanced. I went back to the store and got balanced this time. And still same issue only made enough for 3 molds. Maybe the molds have changed from Amazon.
I had the same problem…batter leaked out of molds. They taste good but a very thin. I wonder why?
as soon as I saw this recipe I knew I had to try them, made a few changes considering what I had in my pantry. Used 1/4 cup hazelnut meal/flour, added texture, 1/4 cup blanched almond meal/flour, and 1/2 cup tapioca flour. Instead of applesauce I used. Cacique cream Mexicans atria sour cream, that flavor is awesome! In place of palm oil I used coconut oil, and I used sea salt. The dough tasted awesome, it’s cooking now, they smell so good, also added bit of cilantro for the sandwich we will be using them for. Ok they are done, they look fantastic. Wish. I could post picture. Thank you Lexi for this simple awesome bread! Bug hugs!