5 Min Perfect Paleo Sandwich Bread
Perfect paleo sandwich bread. Toastable. Sandwichable. Low carb. Grain free. Yeast free. Light. Fluffy. Awesome crust. And YUMMY!!!
soft, fluffy sandwich bread
Some days are just meant for bread. Who’s with me? When I first started paleo, the discovery that I could make bread without grains was THE BEST THING EVER!!! Celebration💃🏽🎉
That first loaf I made looked like nothing other than a pan of soggy nut flour. I’m serious. That was back when people looked at you with blank stares when you told them what paleo was and finding a bread recipe without grains on the internet was a lifelong mission. Thankfully, my grain free breads have come a long way since that first experimental day of paleo bread.
Now, I present you with my new favorite paleo sandwich bread! It’s soft, light, fluffy, toastable, and sandwichable. Trust me, I did it all. Toasted it. Made sandwiches. Ate it with “butter”. Pretty much anything that involved a good slice of bread 🙂 Oh ya, and I even ate it frozen out of the freezer 😂😂😂😂
I love the simplicity of this bread. It only takes a few ingredients, a few minutes, and then it’s in the oven.
I have made this loaf with a simple blend of almond flour and psyllium husk powder. The simple blend of ingredients really makes it an easy loaf to prepare… which you know I am all for 😉
- 1 1/2 cup almond flour
- 3 tablespoon psyllium husk powder
- 2 teaspoon baking powder
- 4 large eggs
- 1 teaspoon sea salt
- 1/2 cup apple sauce
- 1/4 cup coconut oil
| Info |
| Cook Time | 30 minutes |
| Prep Time | 5 minutes |
| Servings |
slices
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Rate this recipe!
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Ingredients
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- Preheat oven to 400F. Line a standard 4.5" by 8.5" bread pan with parchment paper.
- Combine all the ingredients together in a food processor (or by hand). Blend until the batter becomes smooth.
- Pour that bread dough into the loaf pan and cook on 400F for 30 minutes until golden brown on top.
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Nutrition Facts
5 Min Perfect Paleo Sandwich Bread
Amount Per Serving
Calories 253
Calories from Fat 189
% Daily Value*
Total Fat 21g
32%
Saturated Fat 6g
30%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 1g
Cholesterol 62mg
21%
Sodium 266mg
11%
Potassium 20mg
1%
Total Carbohydrates 11g
4%
Dietary Fiber 6g
24%
Sugars 2g
Protein 8g
16%
Vitamin A
1%
Vitamin C
0.2%
Calcium
12%
Iron
8%
* Percent Daily Values are based on a 2000 calorie diet.
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117Comments
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Hi Kaylie, I noticed that you have the nutrition facts up, but what is the serving size?
They are per slice- the nutrition facts always come from the serving size of the recipe. Hope that helps 🙂
Do you have a substitute for the husk powder?
Nothing can really sub it, sorry.
replace with oat bran or flaxseed, by google
It wont be the same measurement though.
can the apple sauce be substituted?
You can try using banana or pear 🙂
Hi Kaylie, can i replace juice with water? I’m sugar free.
What juice?? There isn’t juice in this recipe. 🙂
HI there,just wonderingi dont have apple sauce available as well – how much banana or pear could i add?and im assuming it will be mashed up?Thnx cant wait to try this recipe
Hi Melaine, you can replace with 1/2 cup of homemade pear sauce. 🙂
May I instead of almond flour use other gluten free flour? Any suggestion? Thanks. Here in Brazil we don’t have apple sauce, so may I sub for mashed bananas? Thanks again.
Hi Fernando, Yes- you can totally sub for mashed banana. As far as flour- I haven’t tried anything, so I cannot say for sure, but a gluten free flour blend may work. You can try almond flour. Let me know how it turns out! 🙂 Happy cooking.
Mine didn’t turn out as fluffy as your. I made mine by hand. Other than that it was pretty good.
Hmmm, was it clumpy at all?
No, not clumpy just a little denser than the picture posted. Also, I only put 2 Tbsp of psyllium husk (that’s all I had). I will try it again.
Oh, yes- that’s why. You will need to add all the psyllium husk, because that’s what makes it fluffy 🙂
Is this recipe Whole 30 compliant?
Paleo baking isn’t whole30 friendly 🙂
I just wanted to verify. This bread is NOT paleo friendly? I’m baking it as I post!
Why would you say it isn’t paleo? It is paleo 🙂
Could you replace the husk with arrowroot?
Also I’m new at this wheat free baking, and I don’t like rice flour, too grainy. I’ve been working on a bread recipe of my own. Any suggestions on getting it to fluff up? The bread is nice and moist. Has good flavor. It’s just sometimes it comes out dense. I’m not using any yeast, and the dough reminds me of a quick bread. No need to kneed.
Hi Jessy, I think you can exchange the husk for arrowroot- you will need to use more and I am not sure exactly how it will turn out, because I haven’t tried it myself. Mine turns out really fluffy, so I am not sure why your’s was coming out dense…. Hmmm, you could try adding a little bit of cream of tarter and see if that helps?
For fluffing it up, could she try beating the eggs for 2-3 min until pale and foamy? I’ve done that with paleo banana but the banana bread recipe didn’t have psyllium husk. I’m excited to try this recipe! I’m always in need of a good bread replacement! Thanks for sharing.
Hi Karen, I don’t beat the eggs before mixing- everything just goes in together! I am going to do some trouble-shooting on this recipe for those having issues with it- I haven’t bumped into any problems and I’ve been making it for years, so I’m going to see if I can figure it out! 🙂
i do not eat eggs as i am a vegan, and sub for eggs?
Hi Ashok, I think that subbing eggs would make this bread turn out dense, but you could try making flax or chia eggs.
I’m new to paleo and I’m wondering where all the fat comes from? It says 21g but the list below it doesn’t add up to that . . . I was also wondering how almond flour is considered paleo if nuts and seeds are out from what most sites say? Or are certain nuts or versions of them ok?
Hi Desiree, nuts are totally paleo! Not sure where you read that… almonds are totally paleo and that is where a lot of the fat comes from. Its all burned as energy though instead of stored as fat!
Thank you – saw that on the paleo leap page – they said that nut flours should be considered a “treat” so can I eat the bread like regular bread? I usually have a sandwich for lunch . . . or do I need to cut back to every other day? Another question – almond flour is really expensive where I am (have to look online still) but coconut flour isn’t. Can flours be used interchangeably or do they each have a particular purpose/texture/density that I would have to use the almond flour. So expensive to eat healthy! But I’m borderline diabetic so I need to make a lifestyle change that limits counting (because when I count by body decides it’s starving lol). Thank you for getting back so quickly too!
Hi Desiree, I don’t think eating bread and baked goods is good everyday… not a rule, I’d just rather have more veggies and meat than that, but sandwiches a couple days a week won’t hurt. Almond flour cannot be exchanged for coconut flour in this recipe. Each flour has a different texture and reacts differently in baking. Tigernut flour or cashew flour may work in this one… haven’t tried it yet though. Coconut flour absorbs a lot more water and is more dry and crumbly than almond. I get my almond flour from Anthony’s Goods- you can find it on Amazon. 🙂 Hope that helps! Best of luck on your paleo adventure!!!
Exactly what I found and planned to order! Thank you. Not used to this diet and it’s a HUGE change for me so I’m slowly heading in the right direction, cutting one thing at a time. Hope that eventually I won’t even notice and that our new garden will keep me busy and full. I have a 3 year old and 1 year old that won’t even notice but my husband and I are going to struggle a little. He has already said he isn’t giving up certain things (like coffee) but most of them won’t bother me. Thank you so much for your time and patience!
Oh so happy for your start on this journey! Also, the wonderful things about paleo is that I don’t miss anything that I used to eat! I can re-create any of my cravings- I am sure you are going to love it! I’m here for ya 🙂 BLessings 🙂
I just made this….it did not pour…but felt more like good old bread dough…I shaped it into a loaf and baked it in a pan…. mine ended up darker and denser than yours as well. Maybe I needed more liquid….idk, I measured everything
Hello! I just made the sandwich bread and I love it! It turned out better than I expected and am looking forward to not having to eat wheat bread again! A couple questions.. .
– how long does a loaf stay good for usually
– how do you store it…counter, fridge etc.
– do they keep well in the freezer? I am thinking I’ll make batches and freeze them 🙂
Thanks a lot!
curious what you think may have happened—bread tastes yummy!! but it did not rise(its about 2 inches thick is all) and its also kinda grayish purple in color. Followed recipe exactly to a “T”…
If you use farm fresh eggs, it may turn the color of the batter to a grey/purple. Something with the chemical reaction to the husk powder does this… hope that helps! 🙂
Hi. I’m keen to try this recipe but am wondering what I could sub the apple sauce with that ISN’T going to add sweetness? What is the role of the sauce – purely just for sweetness or binding etc as well? I live in NZ and we don’t do sweet bread here 😉 Unless it’s a fruit loaf etc. Thanks 😁
Hi Desiree, the applesauce adds moistness and flavor. You could try subbing with cooked sweet potato.
So delicious. My family loves it. Thanks for sharing.
Wondering if the coconut oil is melted or solid when measured and added?
I can’t wait to make this!! Looks amazing!! Thank you!! 😊👏
It’s solid when adding it in.
I just made this and it was first time making Paleo Bread but it was little too sweet (from the apples) and was gritty like sand. Do you think that would have been from the Salt or the Pyslium Husk? (I used table salt)
Just made a loaf , love it. I just used gluten free all purpose flour instead of almond, omitted the psyllium husk powder, and my coconut oil was melted already because of room temp. Came out wonderful will be making again. 🙂 My 16 year old daughter loved it too.
Good thinking because psyllium husk powder is not Paleo
I noticed that a slice of this bread is 253 calories? So if I make a sandwich to take to work, that will be 506 calories plus whatever is in the sandwich? I’m only allowed 1200 calories per day, so that is not helpful to me!!!!!
Oh, well I would rethink your calorie intake if you are paleo, that doesn’t sound very healthy!! The paleo lifestyle doesn’t restrict calories!! Calories = nutrition.
I have lost 25 pounds converting to the paleo lifestyle about 2 months ago. I eat 5 times a day .Don’t count calories. I am no longer diabetic . Blood pressure down . Thank You for allowing us to have your recipes.
So good to hear Wendy!!
I have been reading all of these comments and I just found this recipe for bread something I have been missing since I decided to go paleo. I can’t wait to try it. With bread maybe I can get my diabetic husband to join me
I am sucrose intolerant and eat no fruit, especially apples or apple sauce. I tweaked your recipe with a half cup of pumpkin puree and a half cup of shredded zucchini and it came out moist and delicious! Thanks! Enjoying very much.
My bread isn’t rising. Do you know what may have happened? I did use 3 LG eggs instead of 4 Med… maybe that’s what happened?
Hi Carrie, try using four eggs, should work like a charm. 😉
Hey, could you add a couple tbls of collagen to this to up the protein? Would you need to modify any other ingredients?
Hi Leah! I think that’s a great idea- I LOVE adding collagen to recipes and think it should work just fine in this recipe 🙂 Let me know how it goes!
It turned out great! I used 2 tbls and loved knowing there was a bit more protein in it. Thank you for all your amazing recipes!!! 🙂
You never mention when using coconut oil wether or not if the cocnut oil is suppose to be melted or not !! Please add that to your recipes as that is a very important factor ! Thank you
Hi Cassandra, will do- thanks for the feedback! 🙂
I love the flavor of this bread but can only get it to rise about 2 inches. What am I doing wrong?
Hi Faith! What size bread pan are you using?
After you cook it how do you store it?
Hi Craig, I store in on the countertop covered in plastic wrap for 1-2 days, then I put it in the freezer, sliced in a ziplock.
Love it! Best Paleo recipe and closes to regular bread I have made so far. It came out really good, moist and tasty! Doubled up the recipe to make a good size loaf.
***** giving it 5 stars. 😊 Thank you for this recipe!
Yay, thank you!
Hi, mine also turned a purple/grey colour and didn’t rise. It tastes good but I can’t used it like bread.. any suggestions why it didn’t rise?
Hi Julia, what type of eggs did you use?
Almost got it perfectly on the first shot. Got it out after a little over 30 min in the oven, golden brown, niiiice looking. But when I cup it, it wasn’t cooked through in the middle. Still : very easy recipe to make ! I am impressed !
I made a loaf of bread yesterday and when I made this recipe it was only at like an inch and a half top it was flat do you know what I did wrong
Hi Peggy, what size pan did you use?
I made this bread, so good! Thank u for sharing the recipe!!
Hi, can I substitute the almond flour with Cassava flour? I love your 5 min paleo burger buns but would love to make a nut free sandwich loaf!
Hi Maria, I don’t think there is really a good paleo sub for cassava. You could always experiment! Let me know how it goes. 🙂
Do you recommend any other type of flour other than almond? It really makes my stomach hurt. I have a blend of potato starch, tapioca flour, brown rice flour, etc., but I know those are pretty carb heavy.
Hi Sarah, hazelnut flour would be the best sub for almond flour. 🙂
Delicious and so easy to prepare!!! I love this bread as a sweeter option. Im really not sure why it was so sweet? How wld u modify it to be more savory?
Delicious and so easy to prepare! I love this bread as a sweeter option. I really don’t know why the bread was so sweet there wasn’t even any sugar in it. What’s a good way to modify this recipe to make it more savory.?
Hi Chana, nut flours tend to be naturally sweet. You can herbs and olives to make it more savory. 🙂
Gereetings to you, Kaylie
You are so sweet, an angel really, your answers to Desiree (above) was so great and so helpful. I can hardly wait to try your recipe. Thank you so much!
Hey! I just tried this recipe and I followed it exactly, but the result came out sort of dense and soggy, and it’s this strange grayish brown color. Basically it doesn’t look anything like your photos. Trying to figure out what’s wrong with it? I want to show pictures of it, but I don’t know how
Wow! I haven’t had that happen before… what brand psyllium husk were you using? That can make the difference- I use NOW Brand.
Kaylie, can we use a 3.5″ by 5″ pan? Or must we use the 4.5″ by 8.5″ size pan?
Also, can we sub coconut oil to line the pan instead of parchment paper? Just wonderin’, thanks!
Love your site! I would love to read more about your personal testimony for Jesus! “Oh, what a wonderful Savior!”
Yes, both those subs will totally work- just watch the cooking time. 🙂 Thank you!!
Made this yesterday as prescribed and it is very good. My son is sooooo happy to have bread for sandwiches at lunch. Would definitely recommend it.
Thank you Jessica!
Hi! I’ve made this bread twice now with no substations but for some reason it keeps coming out half as tall as the picture is yours. It tastes amazing and looks beautiful but I can’t figure out why it’s so short! It seems like I need to double the recipe, what do you think? Also, when I pour it into the loaf pan (same size you suggest) it doesn’t fill it up very much so I would be surprised if it did come out as tall as it shows…. I really want a regular sized loaf cause this bread is so tasty!
How do you get this bread to be taller? I made it and there is no way its tall enough to be for sandwiches. It need to be like twice the height.
Hi Samantha, you could use a smaller pan or double the recipe. 🙂
Hi I just made this bread! I love the taste and texture of it! Thank you!
You’re most welcome Ann, glad you enjoyed it! 🙂
Hi..I want to make this but can not use coconut oil. Will ghee work instead?
Hi Zandra, I haven’t tried, but that ghee should work. 🙂
Can any other flour be used? My cupboard is stuffed with gf flour. I don’t want to purchase more.
Hi Rose, you could use hazelnut flour in place of almond flour. Hope that helps.
Hi, I am allergic to coconut and soy, is there anything I can sub the coconut oil for?
Hi Julianna, you can sub coconut for butter in this recipe- or palm shortening.
My kids LOVE this bread. I haven’t tried it yet, but if they love it I know I will too! I do have a question though. My loaf was beautiful when taking it out, but shortly after it fell….did I do something wrong? Should I have left it in for a longer period of time or shorter? Anyhow, other than that it turned out just beautifully, and I can’t wait to taste it myself.
Hi Megan, it sounds like it could have been under cooked just slightly if it fell after cooking- it will drop a bit after resting, but if it really sunk in then it was probably the cooking time.
Yes, it was the bake time! 🙂 PS i did finally try it. It’s delicious. Thanks for such a tasty bread recipe! <3
I’m with you, some days are just meant for bread. This bread was beautiful. Even when cooked in the microwave (our element’s gone) to cook and put under the grill for a crust. I substituted half of the apple sauce for coconut yoghurt, and it still worked. I forgot that Australian tablespoons are bigger than Americans, so it was a little slimy from the psyllium husk, and the very middle hadn’t quite cooked- but you just forget about those :). I had to put half of the loaf in the freezer to stop it from disappearing! My Mum suggested putting the batter in muffin tins for scones. Thanks, Kaylie, we all loved it.
Great to hear Isabelle!
Tastes great with Tiger Nut flower….. Though does NOT rise. So will use smaller loaf pan next time.
I’m guessing this should be no sugar added applesauce. Is there ay specific brand I should use?
Yes, that’s preferable. I don’t have a specific brand- I’ve used a few.
HELP!!! I was just about to go and make this, when I realized I didn’t have coconut oil! Can I sub for any other oil??? (I pretty much have every other kind!) Would EVOO work???
Yes! Olive oil or avocado oil will work!
Any thoughts on using tigernut flour instead of almond flour?
I don’t cook with it often, but I think it should work just fine!
Is there anyway to make it where the crust is not soft but crunchy? If not- do you have an alternate bread recipe?
Hi Amy, you could try upping the heat to broil for the last 5 minutes and see if that helps?
Hi, excited to try…weird question…my kiddos are allergic to egg white. I know gellatin can be used in lieu of an egg in recipes (1 1/4 tsp to 3 T boiling water) what are your thoughts on mixing this with egg yolk only to create “my egg”?
Hi Laura, I have never tried that before, but it sounds like it would work!
Hi, you may have covered this already. Just made a loaf this morning and loved it. Simple. Quick. Yummy. However my bread pans are slightly bigger than the one you suggest..9×5. Is there an adjustment I can make so that it rises more. Everything turned out great except it was only like 2 inches tall. Can’t really put meat on it…can you help?
Hi Ali, I think maybe you could double the recipe?
Silly question, but do I melt the coconut oil first?
Hi Lavinia, I usually melt it on the stove top or microwave. Not a silly question at all. 🙂