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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 not come across the palm shortening. Is there an alternative?
You can use some grass-fed butter!
Ahhhh. Just saw this post about swapping out for butter! Oh thank you so much. I didn’t see this before. NOW I can try this one out! Yippee!
I doubled the recipe and baked in a 9 x 5 pan for 40 minutes for Lexi’s French Toast Sticks, which is an excellent recipe. I will be trying this as sandwich rolls soon. I’m thinking b.l.a.t.
SO happy you loved!
Any substitutes for the round molds? (That I would have at home?
You can really use anything! Mason jar lids, or double the recipe and bake in an 8×8 pan.
Also, read through the comments. Readers have written what they’ve done!
Since I started Paleo, I have really missed bread. This recipe is a godsend – really helps with those bread cravings. Will make again and again. Thank you!
So happy you liked! 🙂
I made it today. Didn’t have applesauce so I tried apricot puree. Not sure what the batter should look like mine was thick so added juice from the stewed apricots had to add water so that it resembled batter. Didn’t have the round pans so I used little loaf pans took longer to bake. End result bread chewy not fluffy doesn’t taste bad but definitely not what the picture shows. Will have to remember the applesauce next time. ? Does the batter resemble pancake batter or a quick bread batter
Applesauce is key for this recipe. I don’t see how apricot puree would work at all! Sorry it didn’t work for you. Read through the comments for substitutions readers have been successful with.
I love this and made them with organic canned pumpkin!! yum! Found a Mini Pie pan that makes 6 and doubled the recipe perfect again!
Thank you for the recipe!!!! I don’t have molds and was too impatient to wait and order some so I used the kids off of my large mason jars and they worked perfectly!!!
I just made these tonight. Used a muffin tin because that’s all I had. Also used coconut oil but otherwise as written. SOOOOOOOOOOOOOO good. THANK YOU THANK YOU THANK YOU!
If you’re looking for feedback from someone who actually MADE this recipe, I DID and it was absolutely delicious! Easy to make and it tastes just like bread made with gluten. Will definitely make this again! Try it!
I’ve made these twice now. First time – subbed coconut oil for the palm shortening – simply because I didn’t have any. Only had one egg so used a “chia” egg as well. Baked them in ramekins. Turned out wonderful!! Second time – baked them this morning – needed an “muffin” for my egg/kale breaky. This time used “tenderfake” – lard – again no palm shortening – used 2 real, free range, organic eggs. Baked them in standard muffin tins – once again – turned out beautifully! Especially when toasted 🙂
Also to note, instead of the tapioca flour I used arrowroot flour – no reason other than that’s what I have, and all was delish!! This is now one of my fav’s 🙂
(not the Heather that just posted about a week ago)
We have four of these separated, but I don’t know if they are oven safe. They have a little rubber, maybe silicone nobs on the end of the handles, but I’ve no idea if they can be used in the oven as they didn’t come in a package, they were bought separately and I am trying to find recipes for bread/buns that I can do that are quite easy and don’t require anything more than what I’ve already got.
I can’t have wheat, it just does a bunch of unwanted things to me: brown rotting teeth, PMS, Anger, irregular periods coming on sooner than 28 days, Brain fog, depression, achy joints, bad skin… And make my teeth break along with that first one because it’s damaging my body and keeping key nutrients from being absorbed.
I’ve been wanting to make Panini’s, but it’s been hard to find a bread recipe that doesn’t require Xanthan Gum, or any other type of Gum, which is corn derived, I could use ground Flax seed, Chia seed or even gelatin instead of Xanthan Gum…
Hmm… (tantrum – my thoughts just changed) Could I use this as a pizza crust? I can’t afford to be experimental. That’s two questions.
And Congrats on the engagement!!! Send you wishes for a happy and best life together.
I’m not sure which molds you have so can’t say they’ll work, but you can double it and throw it in a loaf pan! I have a pizza crust too! http://lexiscleankitchen.com/2014/08/05/paleo-pizza-crust-bbq-chicken-pizza-2/
Hi Lexi,
How long do these stay fresh for in the fridge?
Thank you!!!
I’d say 3-4 days, and up to 2 weeks in the freezer.
Doing GAPS – tapioca nor arrowroot allowed. Any subs that could work to make these “GAPS friendly”? They sound awesome.
do you melt the palm oil?
Nope!
Hi Lexi,
Can I use cassava flour instead of almond? My boyfriend doesn’t like it : {
Thank you for your awesome recipes can’t wait to try them.
I’ve never tried it as a 1:1 sub so I can’t promise the same results! If you try it, let us know how it goes 🙂
I use small square muffin tin. It makes 6 small breads. They are awesome!
WOW! These are delicious! They hold up perfectly – we used them with burgers. The sturdiest paleo buns I’ve made, for sure. I used 4″ English muffin rings and the recipe made 3 buns. Most real bread-like texture I’ve seen in a paleo baked good. Thank you!!!
Thank you for sharing this recipe, I made them in a 8 inch square baking dish and cut into 4, which worked great! I just bought a muffin top pan today and will be using that to make a double batch this weekend! Taste and texture of these are amazing! Just what I needed for sandwiches to take to work! NOW, I’m intrigued and will be trying your other recipes! Thanks again 🙂
You’re sandwich rounds recipe hooked me!
These are great. I have baked a ton of gluten free and paleo breads and expected these to be a bit crumbly, but they were not. I was out of applesauce and ended up subbing apple butter. They really came out tasting like a good honey whole wheat bread. I can’t wait to try them with pumpkin.