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This easy-to-make recipe for the Best Paleo Bread slices well and has great texture and flavor. Use it to make sandwiches or toast it for breakfast!
I know the title of this bread sounds a bit presumptuous, but I promise I don’t mean it that way.
I have to be honest…
I’ve made a whole lot of paleo sandwich “bread” recipes in search of the perfect one. (Side Note: I’m not completely paleo and/or grain-free, but I’ve noticed I feel my best when I limit my wheat intake. Mike doesn’t share my sentiments though.)
There were some recipes I tried that were decent enough and definitely passable as bread-like concoctions, but nothing was stellar. Or even good enough to warrant making a second time (IMHO).
And there were also a few loaves that were actually pretty bad in different ways – either the flavor and/or the texture was just off – that ended up only being fit for the garbage (definitely a sad thing). But that’s how we learn, right?
After searching for the perfect paleo sandwich loaf and not coming up with something that I felt completely fit the bill, I got in the kitchen and started experimenting. Again, some loaves were ok, some were obnoxiously inedible.
It took a month or so, but I finally decided to start playing around with adding a few other paleo-friendly starches, like arrowroot and tapioca. That’s what it took for me to come up with what I consider to be the perfect loaf.
I had been holding out on adding other starches because I wanted to keep my ingredient list minimal, but these additions make all the difference in the end result of this bread.
What Makes the Best Paleo Bread Recipe?
What makes this paleo bread recipe the best? There are a few factors that do it for me.
For starters, this loaf is perfect for slicing. Its texture strikes a great balance between light and dense. It’s not to heavy, but it’s sturdy enough to stand up to basically whatever you want to use it for. And thanks to the use of arrowroot and tapioca, it’s quite pliable too.
It also has great flavor. Almonds are subtle and the flavors of the other flours blend in well. This bread has a certain richness coming from the eggs and ghee (or coconut oil), which makes it a little bit similar to brioche. In fact, although coconut oil will also work here, I much prefer the use of ghee for its buttery flavor.
It’s versatile. I love this bread toasted with a smear of butter and a spoonful of Sugar Free Strawberry Jam. And it’s equally delicious made into a sandwich.
If you’re like me and have been hunting around for a great paleo sandwich bread, I can’t recommend this loaf highly enough. (And if a sweet paleo breakfast-type of bread is more your thing, I think you’ll love my Paleo Cranberry Bread Recipe!)
Can You Eat Bread on Paleo?
In general, the paleo diet involves eating nutrient-rich real foods, such as meat, fish, nuts, eggs, vegetables, and fruits. It’s best to choose grass-fed and pasture-raised meats, and organic produce whenever possible. The paleo lifestyle removes refined sugars, grains, legumes, dairy, and unhealthy fats and oils from your diet, as well as highly processed foods. (Read more about the paleo diet on HealthLine and EatingWell.)
However, it’s possible to make paleo bread out of nourishing ingredients that are compliant with this way of eating. If whipping up a loaf of paleo bread helps you stay on track, stick to your goals, and avoid eating something that isn’t on your plan, then it’s well worth it!
This recipe for the best paleo bread has lovely texture and flavor. It’s not overly eggy or overly almond-y, and it doesn’t need to be toasted to taste great! Although, a slice toasted and topped with a pat of butter is perfection.
Paleo Sandwich Bread
I think there are two things that make a really great sandwich bread:
- The ability to slice the loaf without it crumbling into smithereens, and
- The fact that it’s delicious as-is, without the need to be toasted or grilled.
This bread is wonderful in both aspects; it slices neatly and tastes wonderful as it is.
Paleo Baking
Paleo baked goods are free of gluten, refined sugars, and dairy. If you’ve perfected regular baking and now you’ve gone paleo, you might be surprised at just how different this way of baking is.
I find that in order to get the closest simulation of regular bread (i.e., bread that has gluten), it’s often useful to use a combination of a few different paleo-friendly flours.
Paleo Baking Ingredients
What Flours Are Paleo and Gluten Free?
Here are the most common paleo flours I use, along with a little bit of information about each one:
Almond Flour and Almond Meal: Almond flour is made from blanched ground almonds. Blanched almonds are just almonds with the skins removed, so the resulting flour is a light creamy color. On the other hand, almond meal is made from unblanched ground almonds. As a result, almond meal is darker in color with brown flecks throughout.
Arrowroot Starch: You may also see arrowroot starch labeled as arrowroot flour or arrowroot powder. It’s made from tubers traditionally from a plant called Maranta arundinacea, but commercially it’s often found as a mixture of various starches, including starch from the cassava root. Similar to tapioca starch, arrowroot starch is used in paleo baking to improve the texture of baked goods, lightening them up a bit, and help with browning.
Coconut Flour: After coconut milk is removed from coconut meat, the coconut meat is baked at a low temperature to dry it out. Subsequently, the dried coconut meat is ground into coconut flour.
Flaxseed Meal: Flaxseed meal is available either in seed form or ground in meal form, and either in brown or golden color. For paleo baking, my preference is ground golden flaxseed meal, which I find yields the prettiest results and the best texture.
Tapioca Flour: Also called tapioca starch, tapioca flour is made from the root of the cassava plant. Tapioca flour is nearly flavorless, so it’s good for using in both sweet and savory recipes. In paleo baking, this flour helps lighten up and improve the texture of paleo baked goods and make them a bit springier, and also helps with browning. This is why I like using it along with other denser paleo flours, such as almond flour.
Paleo Baking with Almond Flour
Almond flour is often considered the “all purpose” flour of the paleo baking world. It’s used to make things like bread, cakes, and cookies with good results.
The only caveat I have is that using almond flour alone can result in a dense baked good, so I typically use almond flour (or almond meal) in conjunction with arrowroot starch, tapioca flour, and/or flaxseed meal to lighten up the texture.
Almond meal and almond flour can be used similarly. However, unless a recipe says that they can be used interchangeably, know that the result might be different. Generally, I find that baking with almond four yields a more “white bread” look and baking with almond meal results in a more “whole wheat bread” appearance.
Paleo Baking with Coconut Flour
Coconut flour is a great alternative when you need to avoid almond flour because of a nut allergy, or for any other reason. With a couple easy tips, coconut flour can also yield delicious gluten free baked goods.
Coconut flour is very high in fiber and subsequently absorbs a lot of liquid. Therefore, as a general rule, it’s recommended to use coconut flour and liquid at the same ratio.
Coconut flour can also result in very dense and/or dry and crumbly baked goods, so it’s important not to use too much coconut flour, and to use other ingredients to lighten the texture. This is why a lot of recipes that call for coconut flour also call for a lot of eggs. However, then the issue is that the baked goods have an overly eggy taste. Because of this, I prefer to use coconut flour in conjunction with other paleo-friendly flours instead of using it on its own.
What Sweeteners Are Paleo?
Here are some of the most common paleo sweeteners I use:
What Oils and Fats are Paleo?
Here are a few healthy fats and oils that I frequently use in paleo baking:
- Avocado oil
- Coconut oil
- Olive oil (light olive oil works well in baking)
- Ghee (clarified butter)
- Cacao butter
Easy Paleo Bread Recipe
This recipe for paleo bread is easy to make and if you have a well-stocked paleo pantry, you probably have all or at least most of the ingredients already on hand.
Ingredients
- Almond flour
- Arrowroot starch
- Golden flaxseed meal
- Tapioca starch
- Fine salt
- Baking soda
- Ghee or coconut oil
- Eggs
- Plain, unsweetened almond “milk”
- Apple cider vinegar
Step-by-Step Instructions
This paleo bread is very easy to make! It’s similar to making a cake or quick bread, and there are really just three steps to make the bread dough (which is really more like batter):
- Whisk together the dry ingredients in a bowl.
- Whisk together the wet ingredients in another bowl.
- Stir the wet ingredients into the dry ingredients.
After that, just pour the batter into a loaf pan and bake it!
Paleo Bread Nutrition
I calculated the nutrition information for this loaf based on 14 slices (1 slice per serving). Each 1 slice has the following nutrition information:
- 174kcals
- 5g protein
- 14g total fat
- 8g total carbohydrates
- 2g fiber
- 6g net carbs
Is Paleo Bread Keto? What is Keto Bread?
This paleo bread is gluten free, grain free, and free of refined sugars. With just 6g net carbs per serving, this paleo bread may be easy to fit into a keto meal plan.
If you want more keto bread, you might enjoy the Keto Bread cookbook. It has 100 keto bread recipes!
More Paleo Baked Goods Recipe Inspiration
- Classic Chocolate Walnut Brownies from Healthy Sweet Eats
- Date and Walnut Paleo Crispbread from An Edible Mosaic
- Paleo Chocolate Chip Cookies from Texanerin
- Flourless Chocolate Cake with Caramel and Chocolate Ganache (Paleo Gluten Free Chocolate Turtle Cake Recipe) from Healthy Sweet Eats
- Paleo Strawberry Shortcake for One from An Edible Mosaic
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Best Paleo Bread Recipe (Perfect As-Is or For Making Sandwiches)
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Ingredients
- 2 cups almond flour
- 6 tablespoons arrowroot starch
- 4 tablespoons golden flaxseed meal
- 2 tablespoons tapioca starch
- 3/4 teaspoon fine salt
- 3/4 teaspoon baking soda
- 4 tablespoons ghee or coconut oil melted and cooled slightly, plus more to grease the loaf pan
- 4 large eggs lightly beaten
- 1/2 cup plain, unsweetened almond “milk”
- 1 1/2 teaspoons apple cider vinegar
Instructions
- Preheat oven to 350F; generously grease an 8½ by 4½-inch loaf pan with ghee or coconut oil.
- Whisk together the almond meal, arrowroot starch, flaxseed meal, tapioca starch, salt, and baking soda in a large bowl.
- Whisk together the slightly cooled butter or coconut oil, eggs, almond “milk”, and vinegar in a medium bowl.
- Add the wet ingredients to the dry all at once and stir until combined, being careful not to over-mix. The batter will be thick.
- Immediately pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 40 to 45 minutes in a glass pan.
- Cool on a wire rack before slicing and serving, and store any leftovers wrapped in the fridge for up to 5 days.
Video
Notes
- Net Carbs: 6g per serving (1 slice)
- Correction in Video: At 0:21, the video says “baking powder”, but the correct ingredient is actually baking soda like the recipe says.
- Cooking Time: I use a glass loaf pan to make this bread. If you use a metal loaf pan, you may need to adjust the cooking time because although glass takes a bit longer than metal to heat up, once it’s hot, it retains heat better.
- Troubleshooting Why Your Loaf Didn’t Rise: Be sure to use the same size baking dish that the recipe specifies; make sure your oven is properly calibrated; preheat your oven before baking; use fresh baking soda; don’t skip the vinegar. Also please note that by nature paleo bread doesn’t rise as much as regular bread with gluten.
- Brands of Almond Flour I’ve Used: I’ve successfully made this recipe with Bob’s Red Mill, Honeyville, and Anthony’s almond flour. If you use almond meal instead of almond flour, your bread will be darker.
- Substitutions: I have tested the following substitutions with good results:
- Arrowroot Starch: Omit the arrowroot starch; add 1 large egg white and increase the tapioca starch to 4 tablespoons (30 g).
- Golden Flaxseed Meal: Brown flaxseed meal will also work, but you’ll have specks of brown in your loaf. You can make your own flaxseed meal by finely grinding flaxseeds, but do not use whole flaxseeds for this recipe.
- Ghee or Coconut Oil: Unsalted butter (melted and cooled slightly) will also work.
- Plain, Unsweetened Almond “Milk”: Cow’s milk will also work (I tested this recipe with both whole milk and 2% milk with good results). Other types of milk may also work, but I haven’t tested them (if you make this with another type of milk, please let us know how it goes in the comments!).
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
Share it with me on Instagram and leave a comment to let me know your thoughts!
This post was first published on An Edible Mosaic on March 6, 2015. I updated it with more information on March 5, 2021.
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
This is THE BEST grain free bread I have ever had! It makes it so much easier to avoid the foods that I don’t do well with. My son doesn’t like most gluten-free bread and he recently needed to go wheat-free. I hadn’t made this in a while and remembered that he really liked it before (and this is a really picky 7 year old). Looking forward to making it again. It really does stay together, has a nice soft texture and a great flavor!
So sorry, this is probably an old post, but I was wondering if you were able to freeze this bread? 😊 thank you in advance! Very excited to try this.
Naomi, Yes, this bread freezes well. I let it cool, slice it, flash freeze (lay the slices flat on a parchment-lined baking tray and freeze 2 hours), and then pop the slices into a freezer bag so I can grab and thaw however many slices I need. I hope you enjoy it! :)
Can you use yeast in place of the soda?
Annette, I don’t recommend using yeast instead of baking soda here without experimenting because I think it would need a few changes to the method to yield good results. Baking soda is a chemical leavening agent that reacts with an acid to produce carbon dioxide gas and leaven the bread, which happens fairly quickly. On the other hand, yeast leavens through a much slower fermentation process.
Hi Faith –
I love this paleo bread recipe – its texture and its look when it comes out of the oven. I have been baking this bread almost weekly for the past 1 year.
This is the only bread I bake and consume as I am gluten-intolerant.
Many thanks for this lovely and versatile bread.
Any egg substitutions?
Mika, Eggs add structure and height to this bread, so any non-egg substitute needs to compensate so the bread still has good rise. I would suggest using an egg substitute such as a vegan “flax egg”, unsweetened applesauce, or aquafaba, and then adding 1/4 teaspoon baking powder per egg to the dry ingredients. For example, if you want to use a vegan flax egg, it’s 3 tablespoon water mixed with 1 tablespoon ground flaxseeds = 1 egg (and you’ll need 4 flax eggs for this recipe), plus 1 teaspoon baking powder (which is 1/4 teaspoon X 4 eggs that we’re replacing) added to the dry ingredients. Or if you go with unsweetened applesauce, I would use 1/4 cup = 1 egg (for a total of 1 cup for this recipe); plus 1 teaspoon baking powder added to the dry ingredients. If you want to use aquafaba, it’s 3 tablespoons = 1 egg (for a total of 3/4 cup for this recipe); plus 1 teaspoon baking powder added to the dry ingredients. I hope this helps! Please let me know how it goes.
Quick question, have you ever tried this recipe subbing in a different grain free flour? My kids can’t do almond or coconut flours. Curious if buckwheat, cassava, or chickpea would work?
Bayley, I haven’t tried this recipe using one of those flours. But I’ve been working on another grain free loaf, so stay tuned! :)
Thank you for doing all the hard work perfecting the Paleo Bread recipe
I am new to Paleo eating , the bread was easy to make and delicious , I just found it a little bit scone flavour
Do you have any suggestions I could add , maybe herbs or any other flavours to take that biscuit taste away
Maybe it’s me and I will get used to this
Thank you again
Maureen, Thank you for your kind comment! I’m happy you enjoyed the bread. To make it a little more savory, you could try a few different herb and spice additions. Here are some ideas, but the sky. is the limit: 1) 2 teaspoons minced fresh rosemary + 1 teaspoon garlic powder; 2) 1 teaspoon onion powder + 1/2 teaspoon smoked paprika; 3) 2 tablespoons minced fresh basil or oregano + 1 teaspoon garlic powder (or you can use crushed raw garlic for stronger flavor); or 4) 2 tablespoons minced sun-dried tomatoes + 2 tablespoons minced fresh basil. I hope these ideas inspire you, please let me know how it goes if you try them. :)
I made this rec. before , plan simple , love it but lost my copy I m so glad you still have it on
your site my nice in Chile wonted copy , I’m so glad you explain deference between Poleo and GF .I learn something today .
love this rec , because it so easy to do not to many ingredient. I used class loaf . read all
directions
I left this on the counter and have not refrigerated for the last 3 days, can we still eat it?
Katie, I think it should be fine at wrapped at room temperature for 3 days (I would smell it to make sure it doesn’t smell “off” before eating), and I would definitely move it to the fridge.
Can i substitute the tapioca starch with something else?
Heather, Yes, you have a couple different options if you want to omit the tapioca starch: 1) use 1 1/2 tablespoons of cornstarch instead, or 2) increase the arrowroot starch to 1/2 cup. Let me know how it goes if you give it a try!
Wow! So good. Had to use 6 tablespoons of cassava flour to replace arrowroot and a golden flax, chia, hemp seed blend I had on hand instead of just flax seed, but everything else remained as written. Baked for 35 minutes at 350 degrees in a metal bread pan and it was perfection. Nice golden crust, light texture, & toasted nutty flavor. Excellent!
Perfect 101
Been making this bread for years. Absolutely delicious. I do add 2 Tablespoons of raw honey. Family love it.
Been looking for the perfect paleo bread recipe. Buying has become so costly. My son likes his on the extra toasted side for avocado toasts, etc. will this get crispy in the toaster oven? Thank you!!
Mary, Yes, this bread toasts up nice and crispy in the toaster, air fryer, or broiler! I hope you enjoy it! :)
Have made this paleo bread recipe for years and always a big hit. The only ingredient I add is 2 Tablespoons of raw honey.
I substituted 1T of the flaxseed with 1T psyllium husk powder and it worked well. The taste is stronger but I happen to like the nutty flavor of psyllium.
Made this for the first time this morning. Followed the recipe, only had brown flax meal. It is SO good.
Also it sliced nicely. Love the nuttiness of the flavor. I think it is half way between fluffy and dense bread, just love it. Thank you so much.
This was THE BEST gluten free bread I have ever eaten. I was surprised by the texture…it was so soft and delicious! I’m so excited! I just recently gave up grains altogether and dairy. To find a lower carb, delicious grain-free, dairy-free, and sugar bread that I can eat regularly is a huge blessing!!! Thank you for sharing this with us!!
Very delicious and easy to make!
Wow! This is fantastic. I had assumed all almond bread was crumbly. I used whole almond flour and olive oil. I had to use a 7 x 5.5 Corningware Casserole dish as I didn’t have the one you used. Thank you so much for persevering and coming up with this recipe!
Susan Who Hates Cooking
I wish you sold this. Maybe in the future????
Lisa, That is really kind of you. Yes, maybe in the future! :)
I’ve tried so many different recipes for paleo bread. This by far is the softest I’ve made. Good flavor easy to make. I give it a thumbs up.
I’ve made this twice. Good flavor but almost no rise. Thoughts on adding 1 Tbs psyllium powder?
Mike, I think that’s a good idea and might help this rise a bit more. Psyllium powder is tricky though, I would start small and work up. I’m thinking maybe 1/2 tablespoon might do the trick. If you decide to play with the recipe, please let me know how it goes!
I’ve made this bread probably 100 times. I’ve made it EXACTLY how the recipe states. I’ve used the standard loaf pan, but I usually put it into 2 small loaf pans because I like the smaller size (Perfect for slicing and placing one egg perfectly on the top). It comes out perfect every single time. I cut the time down just a tiny smidge. I’ve never been disappointed.
This is the paleo bread recipe I have ever tried.
This bread tastes great. Thank you for sharing this recipe. – It did not rise much, a common theme of my almond flour breads of late. Is that characteristic of the ingredient? Or is there something that I need to be made aware of when baking in Florida (in the summer)? Any guidance would be greatly appreciated. Thank you :)
Deirdre, Thank you very much, I’m glad you enjoyed the bread! I’m in Florida too, and I have the same issue with almond flour-based baked goods not rising as much, especially in the summer. The humidity is just so high! I’ve been trying to troubleshoot this and I discovered that slightly increasing the dry ingredients (usually by about 2 tablespoons) has helped with some recipes. Another thing that I’ve found has helped with some recipes is letting the batter rest for 10 minutes before baking. Also, I bought an oven thermometer and closely monitor my oven’s internal temperature, manually increasing the temperature to keep it as close to the bake temperature as possible (my oven temp tends to drop during baking, especially during the summer).
I hope this helps. If I discover any more tips/tricks I will share them! :)
I’ve made this bread 3 times… the first exactly as recipe given, once with ½ Tbsp Psyllium husk which I don’t think made much difference and this last time with 1 Tbsp Psyllium husk and ¼ c hemp seeds. It may have risen a touch higher but had an amazing flavor I didn’t expect. I also cooked the last loaf in my Caraway loaf pan and it slid right out.
did you use psyllium husk powder or flakes? thanks!
Great texture! Best for me toasted and will use ghee next loaf. Thank you for nutrition facts. I’m new to this and grateful.
Can I sub the almond milk for goat milk? Thank you!
Rae, I haven’t tried this recipe using goat milk but I have tried it with cow’s milk and it worked well, so I think it might work. Please let me know how it goes if you give it a try!
Hello Rae, Today I made this bread for the first time. I used goats milk instead and followed the rest of the ingredients/ instructions to a T. I think it tastes pretty good! It rose as much as other’s say their’s did, so I guess that’s normal for the ingredients. The bread itself tastes kinda like cornbread to me. Not a problem at all. It’s still way better than other glutten free, grain free, sugar free bread’s I’ve tried. Definitely way better than a certain keto bread my husband buys. Hope this helps.
After trying many different bread recipes, this has become the one I bake weekly for sandwiches and plain old toast. Irecnt;y added 1 tBsp of chia seeds and its fabulous. Thanks an edible mosaic for this recipe.
My bread didn’t rise BUT I didn’t use fresh baking soda. I’ve had it for a while so that might be it. Nevertheless I’m still going to put butter and honey all over it and gobble it up 🤣
Yum, this is a great Paleo bread recipe. I made quite a few lil switches with it, I used coconut milk, and tapioca flour (instead of arrowroot and tapioca starch), as I’ve never really known the difference – also, I tend to add whatever seeds I have on hand in too. This time I used chia, sesame and sunflower in it for extra crunch. All this to say, it’s a forgiving, easy recipe with a delish result every time.
Hi T. Since you didn’t use the Arrowroot flour how much Tapioca flour did you use? I’m trying to fool with the recipe next time because I do not really like the taste of Arrowroot. I also used water instead of almond milk only because I did not have any.
Thx
Donna
I was wondering if it can be made in a bread machine. My husband just bought me one for Christmas.
Jennifer, I haven’t tried this in a bread machine, so I’m not sure. If you try it, please let me know how it goes!
This recipe came out great! It rose and is very fluffy. It’s also easy to slice into thin slices, while most paleo or gluten free breads are not. My only issue is that there’s a slight aftertaste from the flaxseeds. Can anything be substituted?
Tom, I’m so happy you enjoyed this recipe, thanks so much for your comment! A quick question about the flaxseed – did you make sure to use golden flaxseed meal? I find that using golden (instead of brown) and meal (instead of seeds) gives the best results here. I haven’t tried this recipe with a substitute for the flaxseed, but I think ground chia seeds would work. If you want to try that, I would use 2 tablespoons of ground chia seeds instead of the flaxseed. If you make it this way, please let me know how it goes! :)
Hello! I used Bob’s Red Mill Paleo flour, and unsweetened “Milkadamia” milk; it produced a beautiful loaf, thank you for the recipe!
Rhona
Hi Faith! I’m eager to make this bread but i dont want to use baking soda. Would it work?
Hi Shinta, The baking soda is the leavening agent in this recipe. Without it, the bread would likely be dense and flat. However, I think if you make it this way, it might be good for crispbread! You could thinly slice and dry the slices in the oven (similar to this recipe: https://www.anediblemosaic.com/date-and-walnut-paleo-crispbread-and-3-brie-topping-ideas/). Let me know how it goes if you give it a try!
My whole family LOVES this recipe! I just made it for the first time as we are transitioning from gluten free to grain free, and we were all so pleased with this sandwich bread! I used MCT oil in it and it was fantastic. I am wondering if anyone has tried this recipe without the tapioca flour? It has a pretty high glycemic index, so I was hoping the recipe would still be successful with just increasing the arrowroot flour to 8 Tbsp and eliminating the tapioca flour completely. Any advice would be greatly appreciated!
Thanks very much!
Love this recipe – I used the suggested substitute for arrowroot, it was perfect…beautiful color, rise, texture and taste. I’m not paleo or gluten-free, but had company over for dinner that was…and I will make this again just for myself! Thank you for sharing this one, really appreciate so many of your recipes.
This bread was amazing! Thank you for the information and the recipe!
Have made many paleo breads but this one is the tops. It is moist, cut nicely, and the taste is as good as it comes. My husband is not paleo and so enjoyed this bread. He asked for more. Followed your directions and used a pan that was not Pyrex. Adjusted the heat and baked for 35 minutes and came out perfect and nice height. Definitely deserves 5 stars.
Just noticed that under Helpful Tips for your Best Paleo Bread recipe, it says the net carbs per 1 slice serving is 6g. While in the Nutrition listing below that, 8g are listed per 1 slice serving. *Just thought you would want to know.
Susan, Thank you so much for your comment! Net carbs = total carbs – fiber. In this recipe, that’s 8g net carbs minus 2g fiber = 6g net carbs.
The video says baking powder but the recipe says baking Soda so I went with baking Soda it finally has risen a bit but it looks all pale it’s cooling on the rack hopefully it’s good
Ellen, Sorry about that! Yes, it’s baking soda like the recipe says, so you should be fine. I hope you enjoy it! :)
It turned out perfectly thank you I love it
This really is the Perfect-As-Is bread. Have tried many Paleo bread recipes, but this is the best. Hubby loves it toasted with butter and cinammon-stevia sprinkled on it. My fav is toasted with just a little butter. Thanks for sharing with all of us this great recipe. P.S. (I have made more loaves and added herbs such as rosemary & basil; basil and Italian, etc. Love it. I also just made a loaf with cinnamon and dried cranberries—excellent!!!
If I can make this, anyone can! I love to cook, but I am not one to enjoy baking. I made this today as per recipe, so easy and nice texture. I will have to source almond flour on sale, or try the millet as one other person mentioned. Thanks for this tasty recipe!
Great recipe. Used my air fryer to bake it 155C for 35 minutes.
This was delicious!!! Not only was it better than any paleo bread recipe Ive ever had it’s better than any GF bread I’ve had. I live in Colorado and it had no trouble rising.
I have been looking for a gluten free bread I could eat and this is great! It was easy to make, tasty and is not crumbly at all.
Used buttermilk worked great, good healthy recipe, thanks
Delicious! I wanted to make a slightly larger loaf so I made 1 1/2 times the recipe and baked it in a 9 x 5 x 3-inch loaf pan lined with greased parchment on the bottom. Took longer to bake, about 50 or so minutes but came out great. Kudos to you.
I am allergic to almonds and I can not find a grain free flour in place of the almond flour. When I use cassava flour it comes out gummy, stretchy, and like rubbery. Tigernut does the same way what am I doing wrong? Is there any other grain free flour I can use?
Delores, I don’t think you’re doing anything wrong, this recipe was just not developed using cassava flour or tigernut flour. Different gluten free flours have different properties, and unfortunately they aren’t interchangeable in recipes. I have another gluten free bread recipe (which is also almond free) on one of my other websites if you want to take a look: https://theketoqueens.com/homemade-white-bread-recipe/
I would like to make this recipe with Bob’s Paleo flour. Can you help me with the substitutions? Thanks.
Mary, I haven’t tried this recipe using that blend, but it looks similar to the flours in this recipe so I think it might work. Because there is a combined total of 2 3/4 cups of dry ingredients in this recipe (almond four, arrowroot starch, golden flaxseed meal, and tapioca starch), I would start with the same amount of the flour blend. You might need to add slightly more or less liquid to reach the right consistency (the batter should be fairly thick). I hope this helps! Please let me know how it goes if you give it a try.
Wow! Hard not to ‘sample’ the whole loaf right out of the oven. I substituted 1 cup each tigernut and cassava flours for the almond flour; nutiva buttery flavor coconut oil for the fat; half and half full fat coconut milk and water for the liquid. It rose beautifully, and was done in 35 minutes in a dark metal pan. Yum. Thanks for all the work you put in to developing this recipe.
Came out great! I substituted oat fiber for the flax meal because I’m allergic substituted half the almond flour with hemp flour because I ran out of almond flour. It rose beautifully and has a nice crumb.
I was looking for a recipe comparable to the Simple Mills box mix and this one is just right!
My substitutions were
2Tb Cassava Flour for the 2Tb Tapioca Starch
1/2c Goya canned Coconut Milk (no added ingredients)
And I baked it in a 12 part muffin tin with silicone liners.
It rose great, and tastes just like the mix I’m used to! Thanks for sharing your recipe!
Can’t put the stars but i would say a 4/5.
Not 5 only because it’s a bit too rich and more like a cake than a bread but otherwise excellent ! Thank you!
Can you freeze this bread?
Brianna, Yes, this bread freezes well! To freeze it, I first slice it and then flash-freeze the slices (lay them flat on a baking sheet and pop them in the freezer for a couple hours). Once the slices are flash-frozen, I put them into a zip-top plastic bag and keep them in the freezer (they stay good for about 3 months). After the bread has been frozen, I like to lightly toast it before eating. Hope you enjoy the bread if you try it!
Made it with coconut milk (full fat) instead of almond milk. Delicious!
Absolutely the best paleo bread EVER! Very moist!
I just baked this today and it was delicious! I used regular butter and whole milk and baked in a metal loaf pan for 30 minutes. This could also be made into a sweet banana bread with walnuts, or even a cinnamon chocolate chip. Thank you so much!
Hi, I made this recipe earlier this morning and this is very delicious! I followed the recipe as you stated but I used a metal pan and cooked it 40 minutes and did not let the bread sit and had no issues. I may try cooking it for 35 minutes next time. I’m really excited to experiment with this recipe as I love macadamia milk and hope it will turn out just as yummy.
I’ve tried other paleo bread recipes; some a hit and some a miss with some of the ingredients being pricey and with lots of steps. Your bread by far is the easiest I’ve made and the yummiest. Even my husband (who isn’t on any dietary restrictions) says this was really good.
I also think that the fact paleo/gluten free breads aren’t as tall as regular bread is a good thing – automatic portion control :-).
Thank you for sharing!
Hello Faith, This bread is delicious! However mine didn’t rise all the way to sandwich height?
Hi Jessica, Thanks so much, I’m so happy you enjoyed this bread! Because of the nature of paleo flours, the resulting loaf size generally isn’t as tall as regular bread that’s made with gluten.
This bread is amazing for being grain free. Mine didn’t get quite as high but it’s delicious! I used the convection setting on my oven and baked for 35 min in a metal pan.
I have been making this bread for the last two months. It has been the best so far. It is easy to cut, holds well for sandwiches, thaws and tastes the same after freezing, and easy and quick to make.
I used coconut milk(homemade- water,shredded coconut, blender version). I once ran out of almond flour and used Millet flour. I loved it and now alternate between the two. I freeze it for future use. I turned a loaf into gluten-free bread crumbs, by crying the loaf, adding typical Italian seasonings, and roasting until crispy. It tastes delicious. I have used in crab cakes and a coating for fish. Great recipe!
Made this following the directions completely I just doubled the recipe and used a bunt pan to bake.I did add some ground sunflower seeds and walnuts. It came out fantastic. I will make this again. I froze half of the loaf for future use. I will test it on my family tonight.. Thanks for the great recipe.
What does having both the arrowroot and tapioca in the bread achieve? I always thought they were 100% interchangable in Paleo recipes? 🙈 Would using only arrowroot powder in place of the tapioca change the results? Going to bake this afternoon! Thank you! :)
Tricia, Because gluten free and paleo baking can be so tricky, I find that using a combination of arrowroot + tapioca flours helps yield the best texture in this recipe. Both arrowroot and tapioca flours help lighten the texture and make this bread springier. I haven’t tried this recipe using only arrowroot flour, but it might work. In the recipe above, I give my tips on how to make it with just tapioca flour (no arrowroot), so that may be helpful. If you decide to play with the recipe, let me know how it goes!
Hi!
Having been recently diagnosed with an autoimmune condition, my rheumtologist suggested I follow a paleo diet. Although I love to cook, I am not an experienced baker – and I am definitely not familiar with the paleo-friendly flours. My son is nut-allergic so I cannot use the almond flour – but he can eat coconut. Would the ratio be 1:1 to sub the coconut flour for the almond flour and coconut milk for almond milk?
Hi Pauline, Unfortunately, coconut flour and almond flour can’t be substituted using a 1:1 ratio because coconut flour absorbs much more liquid than almond flour. Canned light coconut milk (instead of canned full-fat coconut milk) can often work as a good substitute for almond milk, but I sometimes thin out even light coconut milk with a little water because it’s quite a bit thicker and richer than almond milk. I haven’t tried this recipe using coconut flour and coconut milk instead of the almond products; I think it could be done, but may need quite a bit of experimentation to get the recipe right. I hope this helps! If you decide to play with the recipe please let me know how it goes.
ok – thanks for getting back any way. If I experiment I’ll let you know how I make out :)
Pauline, as someone who has experienced gluten-free cooking and baking for over 5 years, I know it can take quite a bit of time and experimentation to “learn” how to substitute in favorite or desired recipes. I would suggest you choose a well-reviewed cookbook to help you along, and also to look into the use of cassava flour…which is a 1:1 sub for wheat flour. I have been very successful with cassava, and before that, combinations of rice flour or coconut flour with various other non-gluten additions. Coconut milk, I find, is invaluable to a gluten-free kitchen. I buy it by the cases!
Good luck on your new journey,
Diane
Thanks Diane! Today I found a vegan bakery and they had some paleo rosemary rolls – but they were $16 for four which was pricy, so I’ll have to learn how to make it!
Mine tasted a baking sodaish. Can I try a paleo baking powder and see if that works??? The bread is great just that baking soda taste was not the best…
Kayl, Thanks so much for leaving a comment! Hmm, that’s very interesting, with just 3/4 teaspoon baking soda in this whole recipe, I’ve never had an issue with it being an overwhelming flavor. I developed this recipe with baking soda as a leavener to work in conjunction with the acid. I haven’t played with the recipe to use baking powder instead; however, with a few tweaks it would probably work! If you decide to experiment with the recipe, let me know how it goes!
I have tried so many paleo breads I can’t even count and I don’t normally post comments but I just made this bread and it is hands down the best paleo bread I have ever had and dare I say one of the best breads in general! Thank you Faith for sharing this incredible recipe! My husband and MY kids even love this bread! I followed your recipe perfectly as I had all the ingredients. I did however use the brown flax meal but I actually prefer it to look brown anyway. I also added some BRAG organic 24 herb and spice blend seasoning before baking and it tasted amazing! I took pictures even! Thanks again for sharing this recipe!
Amanda, You made my day, I’m so happy to hear that you and your family enjoyed the recipe!!
Hi, I have just put this loaf into the oven, but mine never reached a pouring consistency. It was a thick dough which I was able to spread in the loaf pan only with the greatest difficulty. The only changes I made were omitting the arrowroot, as I didn’t have it – I followed your notes for that exactly, increasing the tapioca to 4 tablespoons and adding an extra egg white. I used de-fatted almond flour, which should not account for the dryness of the mixture – I actually had to leave out half a cup of the dry moisture, because it was already so doughy. Any idea what went wrong?
Deepika, It’s hard to tell exactly where the discrepancy occurred without being in the kitchen with you, but I can try to help. There is (surprisingly) quite a bit of variance between different brands, so if you used a different brand for almond flour, coconut flour, etc. that could have been a contributing factor. Also, was your ghee or coconut oil melted like the recipe says? Out of curiosity, how did the recipe turn out?
Hi! I eventually used flaxseed meal, as the recipe suggested so that could not have been it. I eventually made another loaf the next day, using the left over dry mixture I had, adding some more almond flour, and golden flaxseed meal. Essentially I reduced the ratio of the dry ingredients to give the loaf a more spreadable texture. That seemed to work, although I cannot remember exactly the ratio in which the dry ingredients were reduced! memo to self: make notes IMMEDIATELY.
Hi! Can I try substituting phsyllium husk for the flaxseed meal?
Hi Deepika, I’m just seeing this comment now. Did you use psyllium husk instead of flaxseed meal? If so, that’s probably what caused your dough to become so thick.
I following the recipe using Cassava Flour instead of Almond. There was no “pouring” this into a pan. It made a dough is this right? Its in the oven but I feel like it will be a brick when it comes out.
Cindy, Thanks for letting me know, I’m glad you were able to play with the recipe. It sounds like using cassava flour isn’t a viable substitute for almond flour here, or it sounds like other adjustments may need to be made! Thanks for sharing your results. :)
Can you use Cassava Flour in place of Almond Flour? I think I will try and let you know. :)
Cindy, I haven’t tried this recipe using cassava flour instead of almond flour. Please let me know how it goes if you give it a try!
Hello, this bread recipe looks great, and I really want to make it for my dad who is intolerant to gluten and must settle with the sad and tiny store bought gluten free loaves. However, the only bread pan I have is one inch larger in dimensions, do you recommend increasing the recipe? Like doubling it or using 1.5 times the ingredients? Thank you :)
Emily, I hope your dad enjoys the bread! :)
Since your loaf pan isn’t all that much larger, I would first just alter the cook time. This bread will probably cook a bit quicker in a slightly larger pan, so I would recommend checking it about 5 minutes sooner. However, the loaf may not rise as high as it would in a smaller pan; if you’re looking for a higher rise to your bread I would try it with 1.5 times the ingredients and an increased cook time. Please let me know how it goes if you give it a try!
do you happen to know the nutritional values of this recipe?
Erika, Yes, I’ve added the nutritional information to the recipe above! Hope you enjoy it if you give it a try. :)
Hi Faith, I make a similar bread almost every day (from the Plant Paradox Cookbook), and it calls for full fat coconut milk…it works great as well. I will try your apple cider vinegar today, as the recipe I’ve been using calls for red wine vinegar. Thanks so much for posting, and thank you for the Arrowroot substitution…sometimes it can be a challenge to find! :-D
This is actually the BEST homemade bread recipe that I’ve tried that is completely dairy free!!! I’ve been looking for recipes that don’t have an eggy taste for the longest time and am overjoyed to have found this amazing recipe that tastes just like “regular” bread. Thank you so much for this healthy and heavenly bread!
Clara, You made my day! Thank you so much. I’m so happy to hear you enjoyed it!!
I’ve been using this bread recipe for about two years. Each time I use it, I think of writing to tell you how happy I am to have this recipe. So here it is.
I’ve used mini bread pans and small springform pans, square cake pans, clay loaf pans, USA pans, and I recently tried an extra-long loaf pan, equivalent of 2 loaves in 1 pan. I’ve substituted other nut flours (pistachio, hazelnut), other oils (olive, almond, hazelnut, butter) other liquids, including buttermilk, my current favorite, added seasoning ingredients, such as olives, sun-dried tomatoes, fresh and dried herbs and seasonings, tried it with caraway, dill, and a little tamarind powder for a “rye” flavor. Topped it with pine nuts or sesame seeds And of course we’ve enjoyed it many times over just as the recipe is written.
The bread has been wonderful each and every time, on its own or as a platform for new flavors. I’m looking forward to trying other additions, like the ones used in French “cakes” (savory loaves).
This is a very forgiving, flexible, delicious recipe. Thank you for posting it.
Barbara, It truly makes my day to hear that! I’m honored that my recipe has become part of your repertoire. And I love your variations! Now I’m thinking of a sweet version with pistachio flour and a smidge of rosewater as flavoring, maybe with a dollop of whipped cream or whipped coconut cream as a play on pound cake. How lovely would that be?
I make this bread every week. Thank you for sharing this recipe.
I made this recipe. I’m not mr kitchen but it turned out ok. Could only find the dark ground flax seed. I probably will make it again, no complaints, but here is my question: I am trying to stay on a Keto diet. Keto is against grains, especially wheat, but almond flour is not a grain. Could this bread be considered Keto friendly?
Steve, I’m happy to hear you enjoyed the bread! Yes, using golden flaxseed meal will make a difference in both color and flavor.
I’m not a nutritionist, so this is just a rough estimate, but here is the nutrition breakdown for 1 serving (based on 10 servings per loaf): 239.4kcals, 11.4g carbs, 3.4g fiber, 8g net carbs, 19.3g fat, 7.9g protein. You can make the determination based on the macros as to whether or not you can fit this bread into a ketogenic lifestyle. I hope that helps!
Thank you so much for this recipe. I have experimented with various paleo bread recipes and this one is the best, yet! Best sandwich slices. Best toast. Best warm out of the oven take to the table bread. I wasn’t sure it would rise and when it did I did the happy dance around my kitchen. FYI, I didn’t have tapioca starch so I used Trader Joe’s gluten free flour (which includes tapioca starch) as a substitute. I also lined the glass pan with parchment after I greased it. Fluffy, flavorful, delicious! Not just good paleo sandwich bread. Good bread, period.
Could this bread be made in a bread machine?
Sara, I haven’t made this recipe in a bread machine, so I’m not sure. If your bread machine has a function that allows you to make quick bread, it might be worth a try! If you decide to try it, please let me know how it goes.
Have you tried this with coconut flour? My husband is allergic to almonds but has really been wanting to find a good Paleo bread!
Nikki, I haven’t tried this recipe using coconut flour, but I’m actually working on developing a nut-free keto/paleo loaf and I’ll share it once I’m able to get the recipe exactly where I want it!
Any suggestions for replacing eggs? I’m vegan :)
Sanco, Unfortunately, this may not be the best recipe because eggs are integral in helping it rise. You could try playing around with it (maybe adding more flaxseed meal, liquid, and leavener), but I’m not sure how it would turn out. Please let me know how it goes if you experiment with the recipe!
Made this divine loaf for the very first time this morning, following the recipe exactly. It’s already half gone! I’ve tried multiple paleo sandwich bread recipes and none of them have turned out great…except this one. It’s simply delicious. Thank you so much for sharing this recipe. It’s obvious that a lot of trial and error went into perfecting it. It’s so so good!
Sticking to the recipe what is the break down of net carbs, fat, protein?
Marian, I’m not a nutritionist, so this is just a rough estimate, but here is the breakdown for 1 serving (based on 10 servings per loaf): 239.4kcals, 11.4g carbs, 3.4g fiber, 8g net carbs, 19.3g fat, 7.9g protein
The best bread ever
Thank you for changing my life ;)
If you want the bread to be less moist adding more almond and flaxseed works great… But I love it the original way also.
I feel so much and in tune with my body being paleo pescatarian at the moment, I’m killing off candida overgrowth and only after nearly 2 weeks of being paleo I’m starting to notice my body and skin healing more and more everyday.
Going to use this bread for a stuffing dish with chestnuts and onions and Celery etc…
Is there a replacement for flax seeds? I react badly to it and was wondering if I should just leave it out or need to replace it with something.
Thanks.
Amanda, I haven’t tried this recipe without the flaxseed meal, but you could either 1) using ground chia seeds instead (note that it will change the color), or 2) adding more egg and possibly reducing the amount of almond “milk”. If you decide to experiment with the recipe, please let me know how it goes!
Made this today and I’m very pleased with it. I used self raising flour instead of tapioca starch, and had to cook it for nearly an hour in a silicon loaf tin.
This looks great but do you have a substitute for eggs. Unfortunately I’m allergic to eggs, wheat and all dairy :( having difficulty and would love to have some type of bread! Any ideas?? Thanks!
Lyndsey, Unfortunately, this may not be the best recipe because eggs are integral in helping it rise. You could try playing around with it (maybe adding more flaxseed meal, liquid, and leavener), but I’m not sure how it would turn out. Please let me know how it goes if you experiment with the recipe!
I just made this bread and wow it is sooooooooooo good. Thank you so much for your website! I can now eat bread again!
Can I substitute the almond flour with cassava flour?
My daughter is allergic to almonds :(
Thanks!
Christina, I haven’t tried with cassava flour in this recipe, and it’s actually one flour I haven’t worked much with, so I’m not sure if it would yield a similar result without making other adjustments to the recipe (for example, certain flours absorb liquid differently). If you decide to experiment with the recipe using cassava flour, please let me know how it turns out!
I’d love to know too! I just started experimenting with wheat-free recipes (newly diagnosed allergy) and need to find a good bread! Didn’t know how much I love gluten, till it was gone! Love wheat too unfortunately… Can’t wait to try this recipe as is too!
Hi faith…I don’t have tapioca starch. What can I use instead?
Hi Jenn,
I haven’t tested this recipe without tapioca starch, but in the Notes section above I list a few of the substitutions I’ve tested and had success with. Tapioca starch helps to add rise and bounce to this loaf, making it somewhat “fluffy” and closer to the texture of regular bread. If you decide to experiment with this recipe using something other than tapioca starch, please let me know what works!
So, is this no carb no sugar or what are the approximate nutrition details?
ianofaustin, I’m not a nutritionist, so this is just a rough estimate, but here is the breakdown for 1 serving (based on 10 servings per loaf): 239.4kcals, 11.4g carbs, 3.4g fiber, 8g net carbs, 19.3g fat, 7.9g protein
Hi Faith thanks for sharing the recipe. Can you please also share the macros per slice with us
Namita, I’m not a nutritionist, so this is just a rough estimate, but here is the breakdown for 1 serving (based on 10 servings per loaf): 239.4kcals, 11.4g carbs, 3.4g fiber, 8g net carbs, 19.3g fat, 7.9g protein
Thanks Faith, appreciate!
have a nut allergy but will try with cassava flour as a substitute (yuca root) i hope it turns out well! would be nice to have sandwiches on paleo!
Hello! I made this today exactly as the recipe called for and it was great! My husband dug in before the loaf completely cooled. I had a piece with butter on it and OMG! Thank you for the recipe.
Would you have the breakdown of calories, carbs and fat for this recipe?
Dawn, I’m not a nutritionist, so this is just a rough estimate, but here is the breakdown for 1 serving (based on 10 servings per loaf): 239.4kcals, 11.4g carbs, 3.4g fiber, 8g net carbs, 19.3g fat, 7.9g protein
This is the best paleo bread I have tried so far!! Thanks so much for the recipe. I doubled mine, so I got to experiment a bit. I used used half ghee/coconut oil, half golden flax/regular flax and and had to bake it a bit longer as I used a 10 in bread pan. It is PERFECT!!!! Not eggy and just great!
Can you recommend a way to substitute out the eggs? I have an egg allergy.
Elizabeth, This recipe is a bit heavy on the eggs because they add structure here; without them, it would be difficult to get the same height without doing quite a bit of experimentation to find a suitable substitute. If you’re looking for a paleo-friendly bread-type of recipe, my Paleo Flatbread may be more useful. It’s more of a wrap or can be made thinner into a crepe, rather than a loaf of bread, but it is delicious. That recipe uses one egg, but I’ve successfully made it using a flax “egg” instead of a regular egg. Sorry I’m not able to be more help, but I hope you like the flatbread if you give it a try!
This is my fifth loaf in the oven now. I find that the middle is doesn’t totally cook as thorough as I would like. Is it bad to cover it with foil? I’m assuming it needs to breathe to rise? Thanks for the recipe. I hadn’t baked anything since home ec in middle school
Scott, Thanks so much for trying the bread, I’m sorry to hear the inside isn’t fully cooked for you. I wouldn’t cover the loaf while cooking, I would just leave the loaf in longer until fully cooked. Was the middle still uncooked, but the outside starting to burn? If that’s the case you might want to have your oven calibrated to make sure it’s accurate. Another thing you could try is reducing the temperature slightly (maybe by 25 degrees) and letting the loaf finish cooking at a lower temp so the outside doesn’t get too dark. I hope this helps!
The bread tastes great, but it stuck to the pan even though I oiled it thoroughly. I just couldn’t get the loaf out in one piece. Any suggestions?
Aggi, I’m sorry to hear the bread stuck to you pan! I’ve never had an issue with the bread sticking, so I’m not sure what the issue could be. Be sure to let the bread cool before trying to remove it from the pan and if that still doesn’t work, you could always line the pan with parchment paper. Hope this helps!
Can I use my bread machine to make this? I’m New to paleo baking and bread machines.
Hi Millie, I have never tried to make this recipe using a bread machine, so I have no idea. If anyone has done it, please let us know how it went!
I would be interested in a bread machine recipe as well for this.
Hi Faith,
Will this still works if I reduce the eggs to maybe 3 only, and would I have to substitute it with something else..cheers
Hi Rayyana, I haven’t tried this recipe with a reduction of the eggs, but if you try it, please let me know how it goes!
I absolutely love this recipe! I used coconut milk and it worked great. Thanks so much for sharing this recipe!
Has anyone tried this and been successful in a bread machine?
It would probably work if you mix it first and then set the machine on the quick bread cycle.
This bread is amazing! I lined the loaf pan with parchment paper and it popped right out when done. Sometimes you just need some good bread and this does the trick! I didn’t care for it much toasted,but no need to toast it when it’s so yummy as is. THANK YOU for creating and sharing!
This bread is amazing!!!!!
Neutral taste for a great sandwich bread!
I used almond flour and ghee. Used homemade unsweetened cashew milk. Glass Pyrex baking dish.
Will make this again trying cashew flour to get an even more neutral taste.
Nice rise. Lovely crumb.
This is paleo cookbook quality bread.
Great job!!!
Best neutral sandwich bread yet.
I want to marry you because of this recipe (okay, maybe a tad dramatic). I only had tapioca starch so made it according to your instructions and subbed the flaxseed meal for chia because that was all I had but this bread turned out perfectly. I’m not exactly paleo and I’m generally a good cook, bad baker but this worked even for the inept baker like me. Thank you so much! Next time, I think I’ll try topping it with sunflower seeds just for an extra bite!
Alicia, Lol, I’m so happy to hear you enjoyed it!! Love your idea of adding sunflower seeds on top for crunch, I think I might try that too!
Thanks for the recipe. I used full fat coconut cream and ghee and my bread was a little too moist/greasy. I wonder if it was the coconut cream. Also, I will try to use avocado oil instead of ghee next time.
Josey, I’ve never had a loaf of this bread turn out greasy, so yes, it was probably the use of coconut cream.
I baked mine in a 9×5 glass baking dish, baked it for an additional 15 minutes and it turned out great. It freezes and reheats well, too. Thanks for sharing.
I am on a Kito diet. How many carbs is in the recipe per serving. I would love to try it.
Thank you
Denise
Denise, I don’t calculate carbs or other nutritional information for my food, but there are several free online tools that will help you with this. Calorie Count for one is a pretty useful tool. Hope this helps!
I was wondering the same thing. Tapioca starch is 100% all carbs (with some of it fiber) and arrowroot is like 5% carbs, and almond flour has its only intrinsic little bit of carbs. The bread looks fantastic but I think Im gonna try making it without tha added starches. I’m on a strict carb diet.
One thing you might try is garbanzo flour. It does have carbs, but it also is very high in fiber which helps to counteract the carbs by slowing your digestion of them.
My first attempt is in the oven as we speak!
Will report back : )
I have an allergy to almonds, but I can eat cashews. I am thinking about trying this recipe out using cashew flour (substitution is 1:1 from what I have tried in the past) and coconut milk. Any thoughts on how this might turn out? I will keep you posted!
Liza, I haven’t tried this recipe using cashew flour, but if you’ve had success using a 1:1 substitution for almond flour making other bread-type recipes, I think it could work! I also haven’t tried this recipe using coconut milk, but other readers have and said it works well. Yes, please let us know how it goes if you try it with these substitutions!
We really love this recipe!
I’m wondering if anyone knows if it can be frozen and still be ok after thawing. I figured I’d need to bake and cool completely, then slice and freeze. But I don’t know if it will be soggy or anything if I try that.
Yes, I sliced and froze mine. Worked great!
I tried this several times and the taste was excellent, much better than expected. Even though not especially crumbly , it was for my monster sandwiches. So I tried a few times to modify it , and the one where I doubled the arrowroot and added one tablespoon of gum arabic worked really well. I looked up gum arabic in pubmed and could not find any negative effects, but some positive. Also I did use a substantial portion of butter from Brittany, which I found at Trader Joe’s. This butter is super tasty and since it is from southern europe probably approved by Dr. Gundry ( low casein A1).
Fred, I’m so happy that you enjoyed it! I’m glad to hear that this bread wasn’t crumbly for you; I developed it as a sandwich bread that should be easy to slice. If you’re looking for a crumbly bread, you might enjoy my Paleo Cranberry-Pecan Loaf!
Wow, this recipe is a winner! Thank you for sharing it. I’ll be making again and again.
I have a 9×5 glass loaf pan, so I used 1.5 times the quantities of each ingredient to account for the bigger pan. I also added 1/2 teaspoon of baking powder, though I don’t know if that made any difference.
I used unsalted butter, goat’s milk, and brown flaxseed because that’s what we had on hand. Because of the bigger pan, it took a little over an hour to cook. Based on the notes, I bought new baking soda because I wasn’t sure how old ours was!
This rose really nicely and is pretty light and fluffy. It doesn’t have the exact same texture as wheat bread, but we thought it was close enough. My husband and I enjoyed some turkey sandwiches today, and our 3 year old loved her “PB&J” with sunflower butter. I packed everyone’s lunch in the morning, and they were still good at noon (kept in a cooler).
I just wanted to share that part in case anyone else is wondering if they can put sandwiches back on the menu with this bread.
Thank you again for this recipe!!
So I don’t have tapioca starch only arrowroot. So I added more arrowroot in replace. Hoping it turns out!
Can the apple cider vinegar be left out? I’ve noticed it in a lot of paleo breads but I have histamine intolerance and cannot have vinegar of any kind :(
Anna, I haven’t tried making this bread without the vinegar, so I don’t know for sure how the recipe would fare without it. Vinegar here is used not only for the right flavor, but also to react with the leavening agent and create the proper rise for the bread. If you take out the vinegar, you’ll need to replace it with another acid. Can you tolerate lemon juice? If so, I’d try this recipe using 2 to 3 teaspoons of fresh lemon juice in place of the vinegar. Let me know how it goes if you give it a try!
I can’t have lemon juice either (histamine intolerance), so omitted the vinegar, added an extra Tbsp almond milk to replace part of the missing vinegar, 1 Tbsp honey and 1/4 tsp of baking soda. turned out great!
Awesome, I’m glad to hear it turned out well! Thanks for letting me know, I’m sure this will come in handy for others as well.
If you have a histamine intolerance, make sure you are eating grass fed beef liver several times a week and not just avoid histamines. Eating liver helps your body heal the histamine intolerance!
I just made this recipe. Followed the suggestion for substituting 4 TBPS tapioca flour plus 1 egg white for arrowroot. It was delish! Thank you for sharing this awesome recipe!!!
Hello. I wanted to let you know that I changed a few things in your recipe and the bread came out great. I first doubled the recipe and I added some baking powder to it and put it into a 9×5. it rose nicely. Then I was short on almond flour so I did:
2 cups almond flour
2/3 cup coconut flour
12 T arrowroot
8T flaxseed meal
4T Tapioca starch
1 1/2 tsp sale
1 1/2 tsp baking soda
1 1/2 tsp baking powder
8T coconut oil
10 eggs
1 1/4 cup coconut milk
1 T Apple cider vinegar
It baked about 60 mins. but it was a very nice sandwich bread and thank you.
Are you sure it made just one loaf? My 9X5 glass dish was filled almost to the top so I divided it between two dishes.
John, Yes, the dish will be filled almost to the top and it makes just one loaf.
I baked this loaf with ground Chia seeds in place of tapioca starch. As well, I didn’t have almond milk on hand so I substituted Greek yogurt. My pans are 7″ X 14″ so I doubled the recipe and baked the loaf for 55 minutes. This is the BEST loaf I’ve made yet. Thanks for the great recipe; we’ll definitely use this as our go-to recipe for bread.
I was one of those who had questions for Faith regarding “Best Paleo Sandwich Bread”. I want to say thank you Faith for responding to my emails and explaining in detail the ingredients and steps to making this delicious bread. I look forward to making my next loaf and hope to get a little more rise with your direction….
My pleasure, Robert! Please continue to reach out with any questions.
Made this today and it is by far my favorite . Followed the recipe exactly and I will be making more to freeze.
Awesome photos, by the way!
I would like to replace the almond milk with either hemp milk or coconut milk. Which do you think would work best?
Diane, I have successfully made this recipe with almond “milk” and cow’s milk (both whole milk and 2% milk work), but I haven’t tried this recipe with hemp milk or coconut milk. If you want to play with it, I would try hemp milk because the higher fat content of coconut milk may significantly alter the recipe. If you give it a try, let me know how it goes!
I used coconut milk. I worked great. And I concur. This is the best paleo bread.
Edward, I’m so happy you enjoyed it. And thanks for letting us know that coconut milk works!
Hi! I was wondering if it will end up just as good with only tapioca starch since I can’t get arrowroot starch where I live. Or is there something else I could use to replace it that is common and widely available in a bunch of different countries?
Mia, I’ve tested this recipe without arrowroot starch and it works well; I’ve updated the recipe notes with directions.
Mine didn’t rise at all. Any suggestions? I followed the recipe.
Thanks.
Jane
Jane, I’m sorry to hear that your loaf didn’t rise! I updated the recipe notes with tips for troubleshooting this.
This is very good! I will be making this bread again, the recipe is a keeper. I am wondering if this could be made, without the flaxseed.
Michelle,
I’m so glad you enjoyed this bread! It’s my go-to favorite recipe when I want sliceable paleo bread.
I haven’t tried this recipe without the flaxseed meal. If you want to play around with the recipe, it might be helpful to note that in this recipe, flaxseed meal helps act as a binder (similar to egg). Let me know how it goes if you decide to experiment with a flaxseed meal-free version! :)
Hi Faith,
I’m new to my allergies and going grain free. It says not to skip the apple cider vinegar, but my allergies also include apples and grapes in addition to many others. Is there something I can use in its place?
Hi Michelle, Distilled white vinegar may work, or fresh lemon juice. If you give it a try, please let me know how it goes!
Do you think chia could work in place of the flax? It would be worth a try.
Karis, Yes, ground chia seeds may work instead of flaxseed meal! Please let me know how it goes if you give it a try.
This is incredible, Faith! It’s seriously the best looking (and sounding!) Paleo bread that I’ve seen. Well done, my friend! ;)
I have yet to dip a toe into paleo baking but this bread looks wonderful with a great crumb!
This looks great! I will definitely give it a try. I LOVE baking with ghee :)
It looks very pretty! I’m with Mike…I just love me some gluten hehe…but I like experimenting too- so I may give this a go :)
It looks really delicious and wonderfully moist. A great bread.
Cheers,
Rosa