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Best Paleo Bread Recipe (Perfect As-Is or for Making Into Sandwiches)

by Faith 139 Comments

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This recipe for the Best Paleo Bread slices well with great texture and flavor. Use it to make sandwiches or toast it for breakfast!

Best Paleo Bread Recipe (Perfect As-Is or for Making Into Sandwiches)

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.

Best Paleo Sandwich Bread 2

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 really, these additions make all the difference in the end result of this bread.

The Best Paleo Bread

For starters, this loaf is perfect for slicing. Its texture strikes a great balance between light and dense, not to heavy, but 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), similar to brioche. In fact, although coconut oil will also work here, I much prefer the use of ghee for its buttery flavor.

I love this bread toasted with a smear of butter, but it is 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-Pecan Loaf!)

Best Paleo Sandwich Bread 3

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!

My 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 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:

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 for Paleo Bread:

How to Make Paleo Bread:

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):

  1. Whisk together the dry ingredients in a bowl.
  2. Whisk together the wet ingredients in another bowl.
  3. Stir the wet ingredients into the dry ingredients.

After that, just pour the batter into a loaf pan and bake it!

Sandwich Bread

I think there are two things that make a really great sandwich bread: 1) the ability to slice the loaf without it crumbling into smithereens, and 2) 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 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.

More Paleo Baked Goods Recipe Inspiration:

Best Paleo Sandwich Bread 4

Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

5 from 5 votes
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Best Paleo Bread Recipe (Perfect As-Is or For Making Sandwiches)

This recipe for the Best Paleo Bread slices well with great texture and flavor. Eat it as-is, or use it to make sandwiches or toast it for breakfast!
Course Bread
Cuisine American
Keyword Paleo Bread
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 14 people
Calories 174 kcal
Author Faith

Ingredients

US Customary - Metric

Instructions

  1. Preheat oven to 350F; generously grease an 8½ by 4½-inch loaf pan with ghee or coconut oil.
  2. Whisk together the almond meal, arrowroot starch, flaxseed meal, tapioca starch, salt, and baking soda in a large bowl.
  3. Whisk together the slightly cooled butter or coconut oil, eggs, almond “milk”, and vinegar in a medium bowl.
  4. Add the wet ingredients to the dry all at once and stir until combined, being careful not to over-mix.
  5. 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.
  6. Cool on a wire rack before slicing and serving, and store any leftovers wrapped in the fridge for up to 5 days.

Recipe Notes

Update January 20, 2016: I received a lot of emails with different questions about making this bread. I've done several additional rounds of testing and have made slight updates to the recipe, and here are my tips.

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.

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:

  • No 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!).

Update October 9, 2018: I added nutritional information for this recipe, which was calculated through the nutrition plugin API. I cannot guarantee the accuracy of the nutrition information.

Nutrition Facts
Best Paleo Bread Recipe (Perfect As-Is or For Making Sandwiches)
Amount Per Serving
Calories 174 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 3g 15%
Cholesterol 57mg 19%
Sodium 213mg 9%
Potassium 33mg 1%
Total Carbohydrates 8g 3%
Dietary Fiber 2g 8%
Protein 5g 10%
Vitamin A 1.4%
Calcium 5.8%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!

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Comments

  2. Erica says

    March 6, 2015 at 8:28 am

    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 :)

    Reply

  6. Michelle says

    September 14, 2015 at 10:44 am

    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.

    Reply

    • Faith says

      September 22, 2015 at 8:37 am

      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! :)

      Reply

      • michelle says

        February 27, 2019 at 3:39 pm

        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?

        Reply

  8. Mia says

    November 24, 2015 at 4:55 pm

    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?

    Reply

  9. Diane says

    January 17, 2016 at 2:37 pm

    I would like to replace the almond milk with either hemp milk or coconut milk. Which do you think would work best?

    Reply

    • Faith says

      January 20, 2016 at 11:27 am

      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!

      Reply

  12. Robert says

    January 20, 2016 at 5:26 pm

    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….

    Reply

  13. Cheryl says

    January 31, 2016 at 7:49 pm

    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.

    Reply

  14. Tina says

    February 21, 2016 at 4:07 pm

    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.

    Reply

  15. Lori says

    March 14, 2016 at 5:38 pm

    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!!!

    Reply

  16. Anna says

    April 30, 2016 at 3:27 pm

    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 :(

    Reply

    • Faith says

      May 1, 2016 at 10:21 am

      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!

      Reply

      • Anna says

        May 4, 2016 at 9:20 pm

        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!

        Reply

        • Faith says

          May 8, 2016 at 2:54 pm

          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.

          Reply

          • Emily says

            September 9, 2017 at 5:20 pm

            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!

            Reply

  17. Christina says

    May 25, 2016 at 11:50 am

    So I don’t have tapioca starch only arrowroot. So I added more arrowroot in replace. Hoping it turns out!

    Reply

  18. Jessica says

    June 17, 2016 at 5:56 pm

    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!!

    Reply

  19. Fred Lander says

    July 13, 2016 at 7:35 am

    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).

    Reply

  20. Jessica says

    September 6, 2016 at 10:47 am

    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.

    Reply

  21. Liza Shaw says

    September 24, 2016 at 9:42 am

    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!

    Reply

    • Faith says

      September 25, 2016 at 12:52 pm

      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!

      Reply

    • Faith says

      November 21, 2016 at 7:44 am

      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!

      Reply

      • Joe says

        February 25, 2017 at 6:06 am

        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.

        Reply

        • Al says

          December 13, 2017 at 8:44 pm

          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.

          Reply

  24. Donna says

    December 21, 2016 at 2:22 pm

    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.

    Reply

  25. Josey says

    January 10, 2017 at 9:26 pm

    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.

    Reply

  26. Alicia says

    January 30, 2017 at 10:17 am

    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!

    Reply

    • Faith says

      January 31, 2017 at 8:08 am

      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!

      Reply

  27. Leanne says

    February 26, 2017 at 4:01 pm

    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.

    Reply

  28. Lori says

    March 17, 2017 at 10:56 am

    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!

    Reply

  31. Rayyana says

    April 18, 2017 at 1:02 pm

    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

    Reply

    • Faith says

      May 1, 2017 at 9:38 am

      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!

      Reply

  33. Aggi says

    June 7, 2017 at 10:32 am

    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?

    Reply

    • Faith says

      June 7, 2017 at 12:35 pm

      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!

      Reply

  34. Scott says

    June 10, 2017 at 3:17 pm

    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

    Reply

    • Faith says

      July 20, 2017 at 8:19 am

      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!

      Reply

    • Faith says

      July 4, 2017 at 8:05 am

      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!

      Reply

  36. TJ says

    June 25, 2017 at 1:18 pm

    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!

    Reply

  37. Dawn says

    July 9, 2017 at 12:49 pm

    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?

    Reply

    • Faith says

      July 20, 2017 at 8:14 am

      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

      Reply

  38. lauren says

    August 7, 2017 at 4:03 pm

    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!

    Reply

    • Faith says

      September 28, 2017 at 12:39 pm

      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

      Reply

    • Faith says

      September 28, 2017 at 12:37 pm

      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!

      Reply

    • Faith says

      September 23, 2017 at 9:51 am

      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!

      Reply

      • Patricia says

        October 3, 2017 at 10:19 pm

        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!

        Reply

  43. Carolyn says

    October 17, 2017 at 11:07 am

    I just made this bread and wow it is sooooooooooo good. Thank you so much for your website! I can now eat bread again!

    Reply

  44. Lyndsey says

    October 23, 2017 at 7:31 pm

    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!

    Reply

    • Faith says

      February 15, 2018 at 11:00 am

      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!

      Reply

  45. Peter Bassett says

    November 28, 2017 at 12:48 am

    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.

    Reply

  46. Anna Maria says

    December 23, 2017 at 8:45 am

    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…

    Reply

    • Amamda says

      December 31, 2017 at 10:16 pm

      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.

      Reply

      • Faith says

        February 15, 2018 at 10:57 am

        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!

        Reply

    • Faith says

      January 8, 2018 at 11:51 am

      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

      Reply

  48. Alyson says

    January 28, 2018 at 2:43 pm

    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!

    Reply

    • Faith says

      February 19, 2018 at 6:02 pm

      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!

      Reply

  50. Nikki says

    February 28, 2018 at 3:30 pm

    Have you tried this with coconut flour? My husband is allergic to almonds but has really been wanting to find a good Paleo bread!

    Reply

    • Faith says

      March 1, 2018 at 7:59 am

      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!

      Reply

    • Faith says

      April 9, 2018 at 7:29 am

      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.

      Reply

  52. Lisa Corwin says

    April 16, 2018 at 6:58 pm

    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.

    Reply

  53. Steve Harris says

    May 30, 2018 at 8:07 pm

    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?

    Reply

    • Faith says

      May 31, 2018 at 8:46 am

      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!

      Reply

  55. Barbara says

    July 10, 2018 at 12:08 am

    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.

    Reply

    • Faith says

      July 10, 2018 at 8:52 am

      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?

      Reply

  56. Clara Park says

    July 17, 2018 at 4:52 pm

    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!

    Reply

  57. Melissa says

    August 2, 2018 at 9:31 am

    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

    Reply

  59. Emily says

    September 30, 2018 at 5:18 pm

    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 :)

    Reply

    • Faith says

      October 9, 2018 at 10:54 am

      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!

      Reply

  61. Cindy Hart says

    November 4, 2018 at 3:43 pm

    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.

    Reply

    • Faith says

      November 5, 2018 at 10:30 am

      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. :)

      Reply

    • Faith says

      December 15, 2018 at 6:25 pm

      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.

      Reply

  63. Deepika says

    December 15, 2018 at 10:40 am

    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?

    Reply

    • Faith says

      December 15, 2018 at 6:23 pm

      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?

      Reply

      • Deepika Khurana says

        January 2, 2019 at 5:37 am

        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.

        Reply

  64. Amanda says

    January 12, 2019 at 6:57 am


    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!

    Reply

  65. Kayl says

    February 2, 2019 at 3:10 pm

    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…

    Reply

    • Faith says

      February 5, 2019 at 8:46 am

      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!

      Reply

  66. Tricia says

    February 11, 2019 at 3:15 pm

    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! :)

    Reply

    • Faith says

      February 14, 2019 at 8:40 am

      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!

      Reply

      • Pauline says

        February 16, 2019 at 11:21 pm

        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?

        Reply

        • Faith says

          February 17, 2019 at 6:51 am

          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.

          Reply

            • Diane says

              February 17, 2019 at 3:27 pm

              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

              Reply

              • Pauline says

                February 17, 2019 at 5:34 pm

                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!

                Reply

  67. Kimberly Bradley says

    March 6, 2019 at 1:27 pm


    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.

    Reply

  68. Love says

    May 8, 2019 at 2:18 am


    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!

    Reply

  69. Lindsey says

    May 17, 2019 at 7:38 pm


    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.

    Reply

  70. Jessica Smith says

    May 19, 2019 at 6:05 pm


    Hello Faith, This bread is delicious! However mine didn’t rise all the way to sandwich height?

    Reply

    • Faith says

      May 20, 2019 at 7:00 am

      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.

      Reply

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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