Paleo Sandwich Bread

Grain-free, Paleo, Dairy-Free, Gluten-Free Paleo Sandwich Bread!

How I have missed proper sandwiches! Sometimes nothing else will do, especially on a road trip or you when need a quick lunch to pack for work or school.

Paleo Bread 1

And I have to tell you just how beautifully this paleo bread toasts! Slightly airy, yet substantial, with loads of nooks and crannies that are just waiting for that pat of butter to melt right into them.

Paleo Bread 2

And the flavor is right, friends. No curious aftertaste. What we are working on though is creating a bit more flexibility. This beautiful bread definitely has give, but not quite as much as we’d like. But this version was so tasty that we just couldn’t wait to get it to you!!

Tips For Today:
-I highly recommend this 1 pound bread pan, you’ll get a taller loaf which is better for sandwich making.
-Let your bread cool COMPLETELY inside the pan before removing and slicing.
-If you do a quick Google search, you’ll find a few really great paleo cheese recipes.
-Toast your bread before making your sandwich, even more delicious this way.
-This bread works great for french toast and grilled cheese or make toast points and add your favorite dip or a layer of smoked salmon and capers!
-This recipe works beautifully for sandwich rolls as well! I recommend using this pan with 6 wells for the rolls. You’ll want to grease the pan liberally and fill each well about 2/3 full. Bake for 25 minutes at 350 degrees. Remove from oven and let stand for 10 minutes, then run a knife around each roll to release it and flip the pan over onto a cooling rack. Let rolls cool completely, slice and store in an airtight container. We make 2 batches and freeze one and refrigerate the other.

If you love this recipe, you might also enjoy our Paleo Blackberry Cobbler Muffins!

Enjoy The Recipe + Happy Baking!😊

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Paleo Sandwich Bread


  • Author: Lila Ruth
  • Prep Time: 15 min
  • Cook Time: 50 min
  • Total Time: about an hour
  • Yield: 12-14 slices 1x

Ingredients

Scale
  • 3 cups almond flour (Bob’s Red Mill)
  • 1 cup tapioca starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon gelatin
  • 1/4 teaspoon salt (optional)
  • 1 + 1/4 cups plain, unsweetened plain almond milk (or regular milk, coconut milk if preferred)
  • 1 tablespoon apple cider vinegar
  • 3 egg whites
  • 1 teaspoon cream of tartar

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together almond flour, tapioca starch, baking soda, gelatin, salt and set aside.
  3. In a separate medium sized bowl, add three egg whites. (Do not include yolks). Sprinkle cream of tartar over top. Blend with hand mixer on high until just about stiff. Leave egg whites aside momentarily.
  4. Add your one and a quarter cups milk and 1 tablespoon apple cider vinegar into your flour blend and whisk until smooth. Fold in whipped egg whites until evenly incorporated-you don’t need to be as super gentle, but take a bit of care in the mixing.
  5. Immediately pour your batter into a parchment paper lined 1 pound loaf pan. (Make of pan in “Tips” section above). Place pan into oven and bake at 350 degrees for 50-60 minutes. At about 30 minutes in, using oven mitts, you can place aluminum foil over top–I usually create a little dome. *(To use this recipe to create sandwich rolls, see tips section in post above).
  6. Bread will be golden and firm when done. Remove from oven and place pan on cooling rack. Let the bread cool COMPLETELY in the pan before removing and slicing.
  7. Slice bread and toast in toaster. Make sandwiches, french toast, grilled cheese, or toast points. Store bread in airtight container or bread bag. Refrigerate after 2 days. Enjoy!

Keywords: grainfree, glutenfree, paleo, dairyfree, bread, toast, breakfast, sandwich, lunch, snack

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23 Comments

  1. What a wonderful looking sandwich loaf! Seriously, absolute perfection! I bet it is fabulous toasted too 🙂 Great recipe, great ingredients, great lunch ahead. Oh, and I love the loaf pan you mentioned. I have the same one and it bakes things perfectly!

  2. Thank you for your comment, I’m so sorry you didn’t get a fluffy loaf! I have a few recommendations that might help. Make sure the oven is fully preheated before baking and that the egg whites are gently folded into the bread batter and not over mixed. Adding an additional 1/4 tsp of baking soda and an additional tsp of apple cider vinegar to the batter can help as well. And finally, making sandwich rolls with the recipe also works beautifully, I just added the instructions in the tips section in the post above with the link to that pan. Hope this helps! 🙂

  3. Thanks for your comment, I’m so sorry it didn’t cook all the way through for you!! 🙁 We always get the same results here but I have experienced different baking times using different ovens with certain recipes. I would extend the time to 50-55 minutes. I will add that as an option in the recipe now, let me know if you have any further issues, we will test this in a different kitchen this week to ensure a more universally friendly baking time.

    1. Hello! Thanks for your comment, I’m afraid this is a quick bread recipe and would not work in a bread maker.

    1. Hi! I wish I had another option for you but I’m afraid there are no substitutions at present for the egg whites in this recipe.

  4. Try this today and think it tastes really good. Probably the best gluten-free bread I have had. I do think it tasted a little bit better with a touch of salt. I do have a question though. Mine did not rise the way yours has, why would that be? Did I press it into the pan too much maybe? Also mine was very thick, is it supposed to be thick? It was more of a Play-Doh consistency. If you’ve mentioned this in the article, I apologize.

    1. Hello, thank you so much for your comment, we’re delighted you’re enjoying the bread! And I appreciate you sharing your experience, it always helps us to create a version that can be the most universally pleasing– I find that variations in ovens, altitudes, etc, can change the results slightly. I’ve gone in and changed the baking soda measurement to 1 full teaspoon instead of 3/4, this will add to the sodium content and rising effect. As for the consistency, this should definitely feel like a batter, not a dough. Sometimes the batter can thicken quickly due the tapioca, so we’ve also gone in and changed the instructions so that the liquid ingredients are added at the last minute and poured immediately into the pan. This should eliminate any issue going forward in thickness and height of the bread. I hope this helps, and that you love the next loaf even more!

  5. I made this bread today with a few tweaks. I added a T. of avocado oil, since another person commented it needed more fat. I also used Ener-G egg replacer for the egg whites. The bread turned out well! I rose like regular bread and sliced well. It tastes better than the store-bought gluten-free bread and it was so easy to make.

    1. Thanks so much for your kind review and for sharing your experience! I’m thrilled it works with the Ener-G egg replacer, your comment will be so helpful to other readers as well, thanks again! 😀

  6. Hi, first I want to say thank you for the brownie recipe. I tried it and it was absolutely perfectly delicious. Thank you for sharing. For this recipe, Can the gelatin be replaced with xantham gum?

    1. Thank you so much, I’m delighted you’re enjoying the brownie recipe! 😀 This bread can be made without the gelatin, it will still set up, the texture will just be a touch different. I have not tested it with xanthan gum in it’s place, i would just use 1/4 teaspoon if you do try it with the gum. Hope this helps!

  7. I don’t have a hand mixer so I used an immersion blender for the egg whites, which didn’t quite make them fluffy enough but the bread tastes great anyway! I think I would just add some salt because it’s just slightly sweet as is. But this is a great recipe! Thank you so much for coming up with a grain-free bread that really looks, tastes and has the texture of real bread!

    1. Thanks so much for your kind and thoughtful review!! I’m really thrilled you enjoyed the bread and great idea to use the immersion blender for the egg whites!! 😀 I’ll put in an option for salt in the ingredients above.

  8. You’re probably aware of this, but I think a bit of psyllium husk (well-ground) would add to the flexibility!

    Thank you!

    1. Thank you for your recommendation, I totally agree! Psyllium husk can absolutely add to the flexibility. We are sensitive to it and it’s not technically paleo, so we avoid it but it is a great recommendation for those that can tolerate it.

    1. It will still work without the gelatin, it won’t have exactly the same texture but it will still be good. Hope this helps! 🙂

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