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4.93 from 28 votes

The BEST Paleo Bread (5-Ingredients and One Bowl)

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!
Prep Time7 minutes
Cook Time15 minutes
Total Time22 minutes
Course: Baking
Cuisine: Dairy-free, Gluten-free, low-carb, Paleo
Servings: 4
Author: Lexi


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


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.


Baking time might vary slightly based on how thin or thick you make your rolls.
I use round molds or mason jar lids for the rolls, and it yields 4 fluffy sandwich rolls. See the comments for how readers have adapted!
Updated 2/2017. I used to add 1 tablespoon of coconut oil or palm shortening but don't find it necessary for the texture so it has been removed.
Updated 5/2019: We included instructions on how to make this in a small loaf pan, we use this pan here


Serving: 1sandwich roll | Calories: 133kcal | Carbohydrates: 16g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 276mg | Fiber: 1g | Sugar: 1g