Bread

How to Make Homemade Paleo Sandwich Bread

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One of the benefits of Paleo bread is that you do not have to knead the dough or even wait for the bread to rise. You simply mix all of the ingredients together and, within half an hour, have a loaf ready to go. Out of the oven comes grain-free, dairy-free, and even yeast-free bread for making that BLT or morning French toast.

How to Make Homemade Paleo Sandwich Bread- this is not your average gluten-free sandwich bread.

How to Make Homemade Paleo Sandwich Bread- this is not your average gluten-free sandwich bread.



The first time that I tried to make a Paleo version of sandwich bread, I used sunflower seed butter. I used to really like the combination of honey and sunflower seeds in a loaf of bread, and since I had the sunflower seed butter on hand I used it instead of almond butter. I was very excited, the loaf turned out looking great…but then I set it out to cool. The loaf of bread slowly turned a vivid shade of green.

I had no idea what had happened, but knew I would probably not be taking photos of that particular loaf to share with you all. I didn’t even know if I could eat it. Luckily after a bit of research I found out the true cause. It turns out, when sunflower seeds are cooked together with baking soda, they react by turning bright green. It’s also completely safe to eat, though it looks quite strange. The entire baking incident turned out to be a happy accident because I made it the weekend before St. Patrick’s Day. So I found myself with a loaf of green bread in spirit of the holiday. I had stumbled upon a natural form of food coloring, completely by accident.

gluten-free sandwich bread

The corrected version of the recipe, with almond butter, develops a slight crust on the outside while still staying moist. Even though there is a bit of coconut flour in the recipe, this does not taste like a loaf of coconut bread. It can be enjoyed with jam or even toasted.

sandwich bread recipe

It is recipes such as this that might help you to prevent slipping back to wheat. Best of all, especially when compared to other Paleo breads that can be found for sale online, it is not too expensive to make. The bread can be stored in the refrigerator for about a week or put in the freezer.

good with jam too


Ingredients

    • 3/4 cup almond butter
    • 5 eggs
    • 1/4 cup coconut oil, melted
    • 1 tbsp honey
    • 1 tsp apple cider vinegar
    • 1/4 cup ground flaxseed meal
    • 3 tbsp coconut flour
    • 1 tsp baking soda
    • 1/2 tsp salt

Directions

  1. Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper. In a large bowl, blend the almond butter, eggs, coconut oil, honey, and apple cider vinegar together with a hand blender.
  2. In a separate bowl, mix together the flaxseed meal, coconut flour, baking soda, and salt. Mix the dry ingredients into the wet ingredients.
  3. Pour the dough into the prepared baking pan. Bake for 30-35 minutes until browned and completely set. Remove from the oven and allow the loaf to cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack. Store in an airtight container in the refrigerator for one week.

Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.

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  1. We did the same thing with sunflower sead butter in paleo bread the other day. We ran out of cashew butter (as the recipe called for) and filled in the final put with sunflower seed butter. Top half of the bread turned bright green! Some in the house wouldn’t eat it, but I loved it! And it was pretty cool when we looked up why it happened. Excited to try this recipe, thanks for sharing!

  2. Does this taste like sandwich bread or a dessert-like bread? Also, does t crumbled easy like most gf breads? Lastly, what could be used in replace of flax seed? Thanks.

    • I am happy to confirm that this tastes like sandwich bread, not dessert bread, and it’s actually spongy instead of crumbly. I have only made loaves with flaxseed meal (which can be found in most grocery stores). However you may be able to use ground chia seeds instead, to act as a binder in place of the flax.

  3. thanks for the recipe!! i used cashew butter instead of almond butter, b/c that’s what i had, and he came out great. @penny – it’s got dessert-like consistency but not dessert-like taste, and it did not come out crumbly.

  4. OMG! I cannot believe how good that bread looks!!! I made the gluten-free transition a year ago and came up with some great flatbreads I was perfectly happy with using rice or chicpeas. Then..I went Paleo (not quite 2 months ago) and I figured well that’s it for bread then. Until now. I cannot get over how fantastic this looks and I cannot wait to try it!! 🙂

  5. Before going Paleo, I LOVED making bread. And while I miss it much less than I thought I would, I’m still hunting for good savory bread recipes. This one is the best so far! My husband swore there must be some type of wheat flour in it. Unfortunately, my almond butter had evaporated cane juice in it, and my delicate Paleo palate thinks this is somewhat sweet. I will be more careful about my ingredients next time and make sure there is no sweetener. It did not rise quite as much as I had hoped, but it is delicious. I think I’ll have this batch with jam and next time around attempt a sandwich. After all the green bread comments, I may try sunflower seed butter instead! I made sweet potato biscuits with purple sweet potatoes, which produced a turquoise biscuit. So why not green bread? I think this is a terrific basic recipe, and I’m already thinking of ways to adapt it to create Paleo versions of some of my favorite wheat flour recipes 🙂

    • I also used to love baking bread, so I’m glad you enjoyed this version! I also love your adventurous spirit with the green bread, haha.

    • No, I don’t believe so. Because the recipe does have yeast the loaves don’t rise quite as much as regular bread does. Doubling the recipe in the pan would just make it denser.

  6. UOU!!! Amazing recipe, thanks a lot. It was my first paleo bread recipe and it was a success. Get going with the blog, liked a lot! Congrats from Brazil

  7. Hi, I am new to all this. I am just wondering does it have a strong coconut flavour? Do you think it could be made with almond flour instead? Thanks for all the amazing ideas!

    • I did not notice any trace of coconut flavor in the bread. Unfortunately almond flour reacts differently with ingredients so I would not recommend substituting it here.

  8. Tried making these with sunflower seed butter in a bun pan! They do come out a bit green, but I like them better than the almond butter variety. I’m using sugar free/salt free sunflower seed butter (not SunButter) and it seems to be the most filling stuff on the planet. I can’t eat more than a teaspoon of it (unlike almond butter, which I must be very careful around!), and it makes these little bread rounds very filling, too! I pour 1/4 cup of batter into each well of a standard bun pan and I get 10 or 12 little bread rounds. They’re not as tall as muffin tops, and much shorter than a yeast roll. I pop them in the toaster and spread them with butter and homemade Paleo jam. Great for breakfast!

    I suggest blending the almond/sunflower seed butter with the honey FIRST, before adding the other wet ingredients. I also mix the salt in during that step. I blend (hand mixer) after adding each egg. Doing so helps prevent pockets of saltiness in your final product (esp. if you’re using a large crystal salt, like gray Celtic sea salt), and also keeps the honey from sinking to the bottom during mixing. The sunflower seed batter was very smooth and easy to portion out. Again, I love this recipe! Thanks so much for it!

    • Thank you for the great suggestion on the blending, and for the idea of making the recipe into rolls!

  9. I wonder what to substitute for almond butter and other almond based products. I get bad headaches from almonds and I need to know how to change out the recipes that call for that. What can you suggest?
    Thanks so much

  10. The recipe looks yummy! I tried making bread before and it turned out ok and a strong coconut flavor. Can I make this in a bread machine and can I substitute the coconut oil for ghee?

  11. Is there a particular size loaf pan to use? I used a normal size but the loaf didn’t “rise” so I had to cut vertically instead of horizontal. Very delicious, but I only got 3 sandwiches out of it.

  12. I cannot have any sugar. Will the bread turn out the same without the honey? Is it just for sweetness or is there some kind of chemical reaction that makes it important? Thank you – I’m dying for a slice of bread and look forward to making this.

  13. HUGE Hit! My 5 year old said I am going to have this for breakfast. My 21 month old said “more”. Thank you for this simple tasty recipe.

  14. could I just use a hand mixer for this? I don’t have a hand blender, as I don’t have a need for it. Looking forward to trying this recipe. I thought I read that it is ‘dairy free’, but isn’t eggs considered dairy? PS…..wondering about adding cinnamon to the mix.

    • There is an odd misconception that eggs are a dairy product…they are not, they just live in that part of the grocery store 🙂 Dairy products are any milk based product from any milk producing mammal.

  15. So I just made this recipe and my issue was the bread came out relatively flat, only about 1 inch in height, the texture seems right though any idea what I did wrong, what pan did you bake it in? I just used a regualr loaf pan, should I double/triple the recipe next time?

    • Bill, my regular sized loaf pans are 9X5, and a loaf that size would require 3 cups of flour, 1 cup of water along with a little yeast, oil, salt and sugar. Before baking, the dough would be allowed to rise until doubled in volume, completely filling the pan and rising slightly over the top. This dough won’t even come close to filling that size loaf pan and it isn’t going to rise much. In fact about the best you’re going to get is that it will “puff” up a little from the reaction between the baking soda and vinegar, plus a bit more from the steam released during baking. I would suggest a much smaller loaf pan. Somewhere in the neighborhood of 6 X 3.5. Don’t be a slave to those numbers, find something close. My pans are old and some probably aren’t even being made anymore so just do what you can. Also, this recipe is going to create more of a batter than a dough, don’t leave it sit too long before putting it in the oven or the chemical reaction between the baking soda and vinegar will be all over before it even starts to bake. My suggestion is get it in the oven as soon as you can after mixing the ingredients. That way you’ll get as much rise as possible from the mixture. Good luck!

  16. Thanks for the great recipe! I just made it and love it! The only problem is that I just realized after making it that flax seed meal is not on the SCD diet. Is there another ingredient I could swap for that? Thank

  17. Wow! I just made this and had my first sandwich in–i don’t know how long! Delicious. Exactly as pictured and described. I ended up letting the honey, butter (subbed for coconut oil) , and almond butter, in their own separate cups, sit in hot water to make mixing easier since I don’t have a food processor–worked beautifully. Wow, thank you for this genius recipe!

  18. Sounds and looks great – but the recipe seems very lackng in dry ingredients to me. Only 3 tbsp of coconut flour? Is that a typo?

    Thanks!

  19. hi! i made this easy recipe and the first two slices at the beginning of loaf and end of loaf had hole down the center ;0( The only thing i did was cook for 30minutes instead of 35-40m at 350. Any help to fix the hole problem cause i liked the bread. Thank you!

  20. I’m sorry, but this recipe (followed exactly) was not good. This was my first gluten free bread recipe. It had no sweetness at all to it (used 1T of honey) and was very fibrous. I guess I should have expected that from coconut flour, but I’d never used it before.

  21. Thank you THANK YOU for sharing your recipe. I made this tonight and it was delicious! The texture reminded me of banana bread and the flavor was amazing.

  22. Tried this and the came out AMAZING. Thank you!
    Just wondering if i’d be able to make some bagels with the recipe…hmm..

  23. Thanks for the recipe! The bread had too much baking soda taste not sure if it meant baking powder vs soda. Also I was wondering if I could substitute some GF flour (not worried about some carbs) instead of coconut flour half and half and substitute grass fed butter instead of coconut oil, had too much coconut taste .

  24. Thank you! Since grains put me to sleep and exacerbate ADD. I’ve been missing having a slice of toast with an egg. This recipe is the closest texture to grain bread and I like the taste.

  25. I made this bread tonight and I must say I am completely impressed! Most recipes are never perfect “as written” and have to be tweaked – not this one! Absolutely amazing texture and flavor to this bread. It’s hard to stop eating it. I had a slice warm out of the over and wow… yummo!

  26. My stomach has been very upset lately because of grains, but when my stomach is burning and nauseated, bread or crackers is what I need to settle it, which I knew was a big no no (wheat is what made me sick). Then I stumbled on this recipe and all I can say is “Praise the Lord!”. Thank you so very much for sharing this. I made my own almond/sunflower seed butter and used chai meal in lieu of the flax and it turned out moist, fluffy, and surprisingly tasty! This blows away the gluten-free bread that I was eating for the past few years (I have tried them all) and the fact that it’s yeast and grain free is absolute heaven because I have candida and both mess me up. Thank you, thank you, thank you!!!!

  27. Funny thing — I made a loaf of this and put it in my fridge cut up. My dad stopped over one night, rummaged through my fridge and saw it. Helped himself to a piece, thinking it was a sweet bread. He took one bite and said, “This stuff is TASTELESS! What is it!?” Ha!! Cracked me up…

    I used it for french toast, and it worked wonderfully!

  28. I just made this bread. I figured I’d make it exactly as in the recipe then tweak if I need to in the future. It came out perfect! I wouldn’t change a thing. I used a 4.25″ x 8.5″ loaf pan and it filled the pan for a good sized loaf.

  29. This is by far the most FABULOUS bread recipe ever!!! Between mine and my daughter’s neurological, leaky gut and candida issues, I thought I had figured out the whole bread replacement thing with some “tweaked” recipes that had become our favorites…that was until this! Thanks for the wonderful recipe and site! Just to be honest…I love to tweak recipes to meet our health challenge needs and tried very hard to stick to your recipe exactly as it was written (I have an OCD with tweak’n recipes! Lol!) and the ingredients were all legal between our GAPS/Paleo/SCD lifestyle. However, I did use 1/8 cup of ghee and 1/8 cup of coconut oil instead of all coconut oil just for our taste obsession. We also have an easy recipe for Almond butter that we make homemade without any sweeteners added. Don’t know if those substitutes would even be noticeable at all, just wanted confess. 😉

  30. My loaf came out risen,light and wonderful. Is ur baking soda fresh? bc that can make a difference in ur bread.

  31. I made this with peanut butter and it was beautiful. Totally beautiful. Best paleo sandwich bread I’ve ever made. Usually paleo breads are too eggy or dense. This bread bakes wonderfully and is light and rises great. Because I made it with peanut butter, it has a somewhat peanut buttery flavor, but I absolutely love peanut butter so I don’t mind. I’m so excited to bake more and experiment around with add-ins (cinnamon, raisins, and walnuts sounds AMAZING). Can’t thank you enough for this recipe.

  32. (not-so) Pro Tip!

    I’ve only made this once, but it sounds like my experience is common…once it cools, this loaf is about 4 inches tall…too small to really be sandwich bread, unless you erase conventional bread slicing. Start by making a “normal” vertical cut half way down the loaf so you have 2 mini loaves. Now slice horizontally to make your slices. Still won’t be particularly big, but big enough to get the job done. And I’ve found the bread to be resilient enough to get 5 horizontal slices (per mini loaf) like this, for a total of five 2-slice sandwiches. Your slices will be very thin, but toughen them up in the toaster and call it a day.

  33. Hi – should I use the solid version of coconut oil that comes in a tub and melt it? Or the liquid coconut oil that comes in a bottle (like vegetable oil). I have both and am not sure — don’t want to mess it up!

  34. I made this last night and it sealed the deal that I can now try a paleo-ish diet. My husband and I love bread and want sandwiches. This bread is awesome and we couldn’t stop snacking on it. I did use butter instead of coconut oil.

  35. Made with peanut butter instead of almond butter because that’s what I had. I could taste the coconut (which I like), but I will try substituting butter for the coconut oil next time (or half butter half coconut oil), as I am trying to find a good sandwich bread recipe for my picky 5 year old. It’s like a banana bread consistency, but when lightly toasted with butter, reminds me of regular wheat bread. Delicious, and will definitely make again! Thank you for the recipe!

  36. Does anyone know if this can be made with a flaxseed binder replacement for the eggs? I’m not supposed to be having eggs right now but would love to try this bread.

  37. I just made this bread and its really good. I use a Thermomix so made my own nut butter and ground my own flax meal. To make things easier for anyone else doing the same thing I weighed the ingredients as:-

    190g almond butter
    50g coconut oil
    30g flax seeds

  38. I just made a loaf of this last night. I followed the recipe to a T since it was the first time making. It has a very nice flavor but I would not regard it as an ideal sandwich bread. It has the texture of a light banana bread and even using a smaller loaf pan it made a tiny loaf, didn’t rise much. This is a good bread for toast but it is drier on the ends of the loaf and crumbles easily. I think if I were to make again I might use 1 and 1/2 the quantities listed and I would only bake for 30 minutes.

  39. Thanks for this great recipe. I’m allergic to nut so I used sunflower seeds butter. Could you tell me why the inside of the bread turned light green?

  40. I just made a loaf it turned out great best one I’ve tried so far I’m so glad you shared this recipe thank you so much I Can Have Bread Now YES!!!!!!!

  41. Just made this bread and it’s in the oven as I write this. Can anyone tell me what the consistency of the dough/batter should be? Mine looked a little runny, almost like pancake batter. I can’t see if the bread is rising in the oven because the parchment paper is obscuring my view. I don’t want to open the oven door yet in case that causes the bread to sink in the middle. Anybody have the same batter like consistency and if so, how was yours?

  42. I made this bread about a week ago and it turned out great. I used an 8″ x 4″ x 2-1/4″ disposable aluminum loaf pan that I got at the 99 cent store. The size pan was perfect and the loaf turned out great. I also used Extra Large Eggs, so I only used 4 of them instead of 5. I love the texture and it toasts up very nicely and I have used it as sandwich bread. Thanks for the great recipe.

  43. Has anyone tried doubling the recipe and using a standard size loaf pan? If so, did it turn out with the same texture and crust? Thanks.

  44. Hi there,

    My husband and I have tried Paleo before and we have loved it . The problem is we never stick to it as we have two kids that are anaphylaxis to egg and most recipes have egg in it. Can you please make any suggestions whati could replace the eggs with in the above recipe? ?

    We are starting again tomorrow as we badly need to get back on track ….

    • Hi hi, not sure if this will help but you can use chia seeds in place of eggs. 1 tbsp to 4-5 tbsp of water. Whisk and let it sit in the fridge for 15 minutes. You may need to add more water if the mix is too thick, when I make it I aim for the consistency of raw egg, so goopy but a little runny. You can sub 1 tbsp of chia seeds for 1 egg in any recipe, Goodluck!!

  45. I just want to say thank you!! My son who is autistic is on a very stricked diet and we have tried so many bread recipes and we just made this one and so far this is best one I have tried. My son is happy and so am I.

  46. Just made this…wonderful…almond butter and honey warm out of the oven…can’t wait to make a sandwich with it…your bread recipe has brought me much joy! Week 2 of paleo and your recipes are making it possible!

  47. This bread is absolutely delicious! I replaced honey with a few drops of stevia.
    I also covered the bread with sesame seeds. Great texture! Great taste!
    Bravo!

  48. This bread looks awesome! Do you think I could substitute the flax-seed meal with something else? Do you have any suggestions for that?

  49. I made this bread just last week, I still have a couple of slices in the fridge and the texture or flavour hasn´t change… If you are planning on using it for sandwiches apply the tip someone explained before about slicing it lengthwise and horizontally, Also, this bread is very filling, so make sure to slice it thin…

    Good luck

  50. Just made this bread and I was excited to try it because I’ve missed bread something awful since I’ve been on Paleo for the last 2 months. I didn’t have flax meal so I substituted hemp seeds that I ground with a coffee grinder to make a meal. I also used organic agave instead of honey. I beat the eggs the egg mixture for a few minutes on med-high speed to get more air into the batter. I used a 8 1/2 x 4 1/2 glass pyrex loaf pan. The batter rose nicely and filled the pan. It tasted good and I’m happy to have some kind of bread that I can eat.

  51. I cannot even tell you how happy I am right now. Just had a toasted ham sandwich. The average human will not understand my excitement at this but I know you all do. Made the recipe as directed but subbed baking powder for baking soda as one poster recommended to avoid using honey. The loaf was beautiful and never fell a single fraction when it cooled. Delicious!!! Not sweet at all. Tasted like multigrain sandwich bread. So thankful to have found this recipe!

  52. A new year, a new you!! is my motto for 2016. I’ve been on the low carb / paleo diet in the past and really enjoyed the recipes I found on the web, I had a bread recipe that I used all the time but came across this one just recently and wanted to give it a go, well I did, I had all the ingredients on hand, this came out perfect, just like a little loaf of bread

  53. I am in Love with this bread! I am Cileac as well as eating Paleo for health reasons.
    I have had an awful time finding a GOOD bread that will stand up as a sandwich bread. This one is 5 stars! I toast it slightly and pack it in my lunch bucket in a ziplock. My sandwich fixen’s are packed separately, usually chicken salad or sliced meats.
    Thank you Thank you Thank you

  54. Thanks so much for posting this wonderful recipe! I was a bit worried about making paleo bread as I had read that it can sometimes turn out too sweet or drop after being taken out the oven, but this recipe turned out so well! Not sweet and not too dense!

    Just wondering if you think there would be an alternative to adding so many eggs? All the paleo bread recipes I’ve seen use a lot of eggs and I was just wondering if you had ever tried using less egg and substituting the rest for something else?

    Thanks!
    Stef

  55. I just made my first one and I am impressed! Thank you for dicho a good recipe. Eating my Sandwich at the moment!!!

  56. Hi everyone, I made this for the first time having started the paleo walk. I come from New Zealand and some of our food terms are very different. For instance in the USA your biscuit …is a cookie here, and what we call a scone is your biscuit . You are probably wondering where is this woman going with this… Well!.. I made this bread recipe yesterday it was absolutely delicious .. However it’s texture is more like a loaf not a sandwich bread. When I say a loaf, I mean something similar to a date loaf or a type of banana cake but made in a loaf tin. I just thought to share my cultural experience with the rest of the world.

  57. This is FANTASTIC!!! I love it – great taste, and holds together so well. It makes fabulous toast. Thank you!! This is the third recipe of yours that is now a staple at my house.

  58. Well, I took the chance and sprayed my glass bread “pan” with non-stick spray instead of using the parchment paper and it worked great! My bread turned out just like your photo and it is very tasty. Now I must share how it started out though because this little loaf of heaven cost me a lot of money. I am very clumsy and this event proved that. I managed to bump something and knocked my glass bowl I started working with onto the floor and shattered into a million pieces, not only that but my iPad flew off the counter with it and the glass on the iPad is also shattered, but for now, it is still working. I lost a half cup of almond butter in the mess but that loss was insignificant in the overall scheme of things and I had enough to complete my task of making a loaf of this yummy bread so for that I am truly grateful. I am dying for a cucumber tomato sandwich which is why I wanted some bread. I grew my own tomatoes and cucumber and now need to sprout some broccoli sprouts to have on that sandwich! I can’t wait. On my test piece, I spread some of that yummy almond butter on it and had that for supper with a glass of goats milk. I have leaky gut and find that a Paleo diet works the best with the least amount of stress for me. I felt much better today than I have in years, so maybe, I am finally getting well, but not sure yet so don’t want to get my hopes up too high, but am very optimistic! Noticed when I was at work that I actually felt almost well today! Only worked 3 hours but there was a definite improvement. I will be exploring the rest of your site. Thanks for posting this! Yummy!

  59. Interesting how this turns out different for everyone. Mine is sweet and more like a cake bread. It’s delicious, yes. But cost prohibitive. I’ve found a similar recipe that cuts out the honey, which I will try in the future, so I can have this while fighting Candida.

  60. Hi I just wanted to say thanks. What a genius you are. This extremely improbable combination of ingredients really works! It doesn’t taste like gourmet bread, it tastes like grocery store brown bread, but after two months carb free it’s enough to make me weep. Sandwiches are back! Hamburgers are back! French toast is back!

  61. Also: I blended my wet ingredients in my nutribullet and it cut total prep time to about 5 minutes. (Also, the single-blade attachment for the nutribullet is perfect for making seeds – I used chia – into ‘meal’.)

  62. I’ve made many loaves of this bread and might I say THANK YOU FOR THIS RECIPE.
    I recouped this recipe and totally forgot to include the 1cup almond butter. Guess what I discovered…it doesn’t need the 1 cup of anything , even peanut butter. This is great bread!
    And it’s much less expensive when you omit the almond butter…then, you can put it on the top as a spread once you’ve toasted some slices.
    Thank you again.

  63. Anna are you saying even though you omitted the almond butter and just made the bread with the rest of the ingredients it was exactly as if the almond butte was in the recipe. Was there any difference at all like holding together as well, or maybe it did not rise as much, etc. Can you please explain what was different and which was was better in taste and texture and rising, etc. Thanks

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