Paleo Bread Recipe

June 7, 2013 - by Adrian Harlan 737 Comments

4.9 from 152 votes

It is Friday and here is my last recipe of the week that I am overly excited to share with everyone. I have been asked many times if I had a Paleo bread recipe and until now I had only developed sweet breads like Chocolate Zucchini Bread or a couple of versions of Banana Bread or Marble Bread.

Paleo, Gluten and Grain Free Sandwich Bread

I am excited about this recipe for Paleo Sandwich Bread because even though it is completely grain and gluten free, it tastes amazing and the consistency is moist and soft just like the sandwich breads we were used to before changing our diet. In my opinion though, there is also a tiny hint of sweetness to it and this is due to the almond flour being sweeter than grain wheat flour.

I cut the bread into thin slices and it is great toasted. I made a sandwich for my husband with bacon, lettuce and tomato and when I handed it to him he looked at me funny and after he took his first bite he asked me: “where did you buy this bread, can we eat bread now?” lol…. I told him I had made the bread with almond flour instead of wheat and he was thrilled.

If you are like me, you will cover the bread in a good raw gouda cheese, but go ahead and smother it with butter, olive oil, jams, or anything you like. Enjoy it and as always please leave your comments and feedback below.

A special note on dairy: I made this bread with dairy (butter and greek plain yogurt) so technically some people would go against it being called Paleo. With the knowledge we now have today we should know that there are many benefits to consuming dairy made from organic, grass-fed animals. Butter is an extremely good source of fat and loaded with vitamin A, D and K, and Conjugated Linoleic Acid. Yogurt contains live and active bacteria that are beneficial and keep your digestive system clean and provide food for the friendly bacteria that reside there. On top of that, the live active probiotic bacteria in yogurt can rev up your immune system and reduce your risk of yeast infection, prevent allergy symptoms and naturally increase your metabolism. Not all yogurts are made the same though, so you need to look for these words on the label: “contain active cultures”, “active yogurt cultures”, or “living yogurt cultures”.

In case you can not consume dairy, you can substitute the butter for ghee and the greek yogurt for *coconut cream.

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Paleo Sandwich Bread

4.9 from 152 votes

Author: Adriana Harlan - LivingHealthyWithChocolate.com

Serves: 12

Ingredients

2 cups blanched almond flour
1/3 cup + 1 tablespoon golden flaxseed meal
1 teaspoon whole golden flax seeds
1/2 teaspoon fine sea salt
1 teaspoon baking soda
1/2 cup arrowroot powder
6 tablespoons butter, or ghee, coconut oil, palm shortening
4 eggs, room temperature
1 teaspoon apple cider vinegar
1/2 cup greek plain yogurt, or dairy-free yogurt, coconut cream*

To see the brands I use, click each ingredient above or visit my Amazon shop. (Disclaimer)

Instructions

Preheat the oven to 350°F and grease or line an 8.5 x 4.5-inch medium loaf pan with parchment paper.
In a large bowl, mix the almond flour, flaxseed meal, salt, baking soda and arrowroot powder.
In a saucepan, melt the butter and let cool for 5 minutes. Whisk melted butter together with the eggs, apple cider vinegar and yogurt.
Using a rubber spatula, gently mix wet and dry ingredients to form a batter being careful not to over mix or the batter may get oily. Pour batter into the prepared pan and sprinkle top with flax seeds.
Bake until a toothpick inserted into the center comes out clean, approximately 25 minutes.
Let bread cool on a wire rack, cut into thin slices and serve.

Equipment

8x4-inch medium loaf pan

Recipe Notes

To preserve freshness, wrap loaf in paper towel and place inside a ziploc bag or airtight container and store in refrigerator.

*Coconut cream - thick coconut cream that forms on the top of a can of full-fat coconut milk when left in the fridge for over 12 hours.

Nutrition Facts per serving

Calories: 121kcalCarbohydrates: 6gProtein: 3gFat: 9gSaturated Fat: 4gFiber: 1gNet Carbs: 5g

Made this recipe? Share how it turned out.Add a comment and photo 💬

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by Linda on Sep 16, 2020

Yay!! It worked I just used 1/4 of the goat kefir, since kefir is more of drinkable yogurt. Thank you 😊

by Maryam on Jun 28, 2020

Fluffy, moist, very nice

by Brandy on Mar 24, 2019

I made this for the first time today and I'm super excited. I doubled the recipe and used a 9 x 5 pan. It wasn't completely done in the middle, but the bottom was charred. I cooked it for an hour. I'm wondering if I turn the oven down to 325 if that would help? Also, someone else suggested using less butter? Would the butter amount affect this? Thanks

by Leana Drane on Mar 9, 2019

Made this bread yesterday. It was really easy and turned out great. I didn't have arrowroot so I substituted 6 Tbls. Corn starch. It took much longer to cook, but turned out moist. Thank you for the recipe!

by M. Lind on Dec 6, 2018

2nd time I made this bread. Increased recipe by 50%. Added 1/2 tsp xanthan gum for each cup of flour. Used 9x5 pan . Tented top with Aluminum except for last 10 min.. baked for 50 min. Turned out perfect. Thanks for the recipe.

by Lisa on Nov 17, 2018

Super delicious definitely a keeper!

by Sylvia Barnhill on Oct 9, 2018

This bread is delicious! I did make some substitutions, but the recipe is basically the same. I used goat yogurt in place of Greek yogurt and a combination of hemp hearts and sesame seeds in place of the flaxseed. I added 10 minutes to the baking time to get a nice golden brown top. My husband and I each had a slice with our dinner salad; the bread was moist and flavorful. We had a few slices for breakfast this morning and I was pleased with how it sliced and toasted. I am very happy to have found a relatively easy recipe that mimics a quick bread made with wheat flour and that is tasty, too!

by Sylvia Barnhill on Oct 9, 2018

Mary Lou Roe, I made it with a combination of hemp hearts and sesame seeds (only because I did not have flaxseed) and it turned out beautifully.

by Rita Hulland on Jul 19, 2018

Another picture of my 1st batch.

by Rita Hulland on Jul 19, 2018

Made this bread last night and cut it up this morning for my son's lunch. FINALLY a true grain free bread that is not either hard as a rock or so dense you need a gallon of water to swallow your bite. This has great taste and the texture is very moist. My crust came out a bit crumbly on top but we always cut the crust off anyway for the boys. This recipe was so easy and my boys had fun helping me. Like a previous commenter, I doubled the recipe and used a large loaf pan. Thank you for an amazing recipe, can't wait to try more.

by TRISH on Jul 17, 2018

I use milled flaxseeds, could this be why it's off? The pan size is definitely wrong too.

by Trish on Jul 17, 2018

Mine doesn't exactly resemble sandwich bread but still tastes great! Not sure what went wrong.

by SH on Jun 30, 2018

I love this recipe so much!! I’ve commented on it before, but this time wanted to include a picture. I like to sprinkle mine with sesame seeds. Thank you so much, Adriana!

by Rue on Jun 25, 2018

Success!!!! Finally! A delicious bread that checks all the boxes:) ? Thank you!

by Michelle on Jun 19, 2018

This recipe is amazing. I doubled it and baked it in a 9”x5” loaf pan for 50 minutes. The kids devoured a slice with peanut butter as an after school snack. I will not be buying bread again! I did use Bob’s Red Mill Super fine almond flour from blanched whole almonds and it worked great. Thank you for a great recipe!

by Ami on Jun 16, 2018

I tried plain Avocado Oil Mayo in place of Greek Yogurt/Coconut Cream because I didn’t have any of either at the time and it turned out FANTASTIC!! Thank you! We love this bread and smothered it with honey and grass fed butter, perfect sandwich bread too!! ?❤️??

by Sue Gi on May 28, 2018

What did I do wrong? This came out VERY moist... like a banana bread. Nothing like loaf/sandwich bread. I did end up cooking it nearly 31 minutes because pick still wasn't coming out clean. Mine seems much darker too. I didn't use the flax seeds (daughter has a sensory issue with nuts/seeds in breads) (You'll notice I put sesame seeds on half for me...would that make it that much different? I used the proper size - but glass pan (all I have in loaf style) Flavor is good... but far too dense to consider using for a sandwich and not sure how Biikeweaver got 18 servings (!?) from this size loaf pan? But THANK YOU for posting. This was my FIRST attempt, so I'll try again!

by Darlene on Mar 26, 2018

Just made this recipe today and it is fantastic!! I used So Delicious coconut yogurt(plain) and it is wonderful!! I also used a smaller pan 7x3 so it came out nice and tall..I can’t wait to try your other recipes!! Thank you so much for sharing this..

by Nadine on Mar 24, 2018

Hi Adriana, I discovered your blog a couple of weeks ago. I tried three of your recipe among which this bread. It is unbelievable!!! Excellent! Thank you so much for this recipe. I am French so it is a bit tricky to convert cups into grams and I did not know how the bread would turn out. Well, it turned out great! So tasteful and healthy! I will definitely buy your book. ?

by Chris on Mar 19, 2018

Great recipe! My favorite bread recipe by far... I subbed out the Arrow Root because I'm on a low carb diet. Instead I replaced it with hazelnut meal flour and topped the bread with sesame seeds! I am just in love with this bread recipe! Thank you sooooo much! My next loaf I will double recipe to get a bigger slice size!

by Mark from Atlanta, GA on Jan 30, 2018

Impressed with how well the bread holds up - no crumbling. I used Red Hill products without any issue. Followed the recipe precisely with ghee and coconut cream. I think I will use butter next time, however. Not a big fan of the taste or smell of ghee. Thanks for the recipe!

by Donna Robey on Jan 7, 2018

I doubled the recipe and got a normal loaf of bread.

by Marli on Dec 27, 2017

I just made it. As I didn’t have Arrowroot flour, I used Tapioca flour instead. It turned out wonderful. On the Autoimmune Paleo Diet what I miss the most is the morning bread. Thanks for the yummy recipe. Even my 3-year old daughter asked for a slice!

by Jill on Nov 25, 2017

You are most welcome

by Devin McElroy on Nov 13, 2017

I tried this bread after making the recipe vegan (replacing butter w/coconut oil and replacing eggs with flaxseed meal and water). It was the best tasting paleo-friendly (vegan) bread I have ever eaten. Even my non-Vegan roommate really liked it. It had a somewhat sweet taste and felt very "buttery." I loved the texture as it was more bread-like than the nut and seed loaf I was used to (smoother and lighter texture). My version is not low in fat, but delicious!

by ib2qtpie on Oct 30, 2017

This bread is DELICIOUS! I was nervous at first but the recipe is easy. I skipped the seeds on top but used all the rest of ingredients. This is a great bread especially for anyone concerned about too much white flour in their diet.

by Patti on Oct 30, 2017

Hi, I have a couple of questions. One is how do you incorporate the liquid easily. when I do this it leaves clumps of flour mixture. I do make mine with a double batch and use sunflower seed flour. So how do you mix it easily and not get clumps.?

by Mary on Oct 16, 2017

This is the third time I have made this bread. The first time I followed you directions and discovered the middle wasn't quite baked all the way through. So I read some of the comments and tried it again. The second time I kept the oven temp the same and cut down on the butter and baked it for about 40-45 minutes. It turned out fine then. However it doesn't that size of a loaf doesn't last long in our house. So today I made it again and increased the recipe by half. I had bought a 12" x 4.5" x 3 " bread loaf pan. I used 7 tbsp of Kerry Gold butter instead of 9 tbsp. Otherwise the rest was the same. I baked it at 355 degrees for 1 hour. It turned out perfectly. I couldn't wait to let it cool too much. I love warm bread and just had to have a couple of slices. Btw- the organic almond flour I used was from our local grocery store health market section.

by LaJunta Daniels on Oct 6, 2017

Wow full of typos lol but I meant to say it was my first attempt at a grain free bread! And I followed exactly as printed and absolutely feel delighted I got lucky enough to try this first! Thanks again!

by LaJunta Daniels on Oct 6, 2017

This recipe is FANTASTIC! I think was my first attempt a time grain free bread and I hit the jackpot! No need to look farther. I followed another reader’s suggestion to beat egg whites separately then fold in at the end. I used Bob Mill’s super fine almond flour. Everything else I followed exactly as primed and cooked an extra 8 minutes for a total of 33 mins. THANK YOU SO MUCH for such an excellent recipe!

by Hannah on Sep 13, 2017

I made this original recipe and wow it was delicious! But above (and at least to me) all the best thing was that this bread did not crumble into a million crumbs. I also just tried this , but used quinoa flour instead! It still turned out amazing! Anyone looking for an alternative bread this gets an AAA+

by lina on Sep 7, 2017

Hi Adriana Thank yo for this amazing recipe. I have been making it now for the last two years every week end i make 2 to 3 loafs, i slice them up and frezze 2 slices for breakfast each morning . I am now starting a calorie controlled diet. I see back in 2013 you hadn't calculated the nutritional facts. I was wondering if you have now by any chance? I would really love to know Thanks once again Love this bread Lina

by Larissa on Jul 19, 2017

This was awesome. This is my second attempt at a no wheat bread. I did one before with coconut flour and it tasted like a salty cake. This is perfect. And I had to make few substitutions. Can't wait to try the original recipe as I know it will taste even better. I had to substitute the flax meal and seeds with ground sesame and sesame seeds (no background on this, I made it up because I didn't have flax seeds) and used olive oil instead of butter because I was too anxious to get it done and didn't want to wait the melted butter to cool off. Even with this changes it browned perfectly, and it's so fluffy!!! I'll try toasting it to get a harder texture to be able to use it with toppings. Thank you very much for this recipe. 5 stars!!!

by Amanda on Jul 5, 2017

And also I wanted to share that as far as converting measurements to grams...if you look on the bag it will tell you the conversion. For example, my almond flour is 1/4 cup = 28g. This is much more accurate than using a generic conversion chart. Had I used the one listed above in the comments I would have nearly doubled the amount of almond flour. This bread is sadly expensive for me to make...worth it, but expensive. I will be able to get two loaves from one $10 bag of almond flour. Counting eggs and all other ingredients, that's pricey for 12 slices of bread. However, you get what you pay for, you know? Nutritious food isn't always cheap, but for your body it should be necessary. I'm learning this as I go. Again, I appreciate this recipe so much!

by Amanda on Jul 4, 2017

I made this today and here's what I used as far as brands: Bob's Red Mill Superfine Almond Flour (made with blanched almonds-no skins), Bob's Red Mill Arrowroot Flour, Tillamook Butter, Zoi Greek Yogurt, Kirkland Salt, Arm & Hammer Baking Soda, Bragg's Apple Cider Vinegar, and ground & whole flaxseed from the bulk bins at WinCo. I also added maybe a tablespoon of honey and used extra large eggs. I read through most of the reviews and based on one I decided to mix the dry ingredients as stated and mix the wet ingredients leaving the egg whites out. I whipped the egg whites until soft peaks formed and then gently mixed wet and dry ingredients together. Lastly, I gently folded in the egg whites, poured the batter into a pan lined with ungreased parchment paper, and topped with whole flax seeds. I baked this in a 7.75" x 3" Fat Daddio bread pan at 350 degrees for 35 minutes. It is perfect. It even rose about an inch. Perfectly baked, sliced very easily (very little crumble), and made a delicious (not too eggy) turkey sandwich. I'm super impressed. Thanks for sharing this recipe!!

by Anita Maemone on Jun 18, 2017

This was a wonderful gift for the low-carb Father in our house!!! It came out beautiful! We baked it in 4 small aluminum bread pans:) Tested it and toasted it... perfection!! Thank you for sharing!

by Haili Brown on May 27, 2017

Yum. :)

by Anela on May 5, 2017

Best recipe so for. Tastes delicious. I give it 5 stars ! Thanks for the recipe ☺

by Vic on Apr 8, 2017

Thank you for the recipe!! I don't have a big oven, so all ingredients are in half vol.

by Sarah on Apr 5, 2017

So good! The only lower carb bread I have made that I really like. This is the second time I have made the bread. I live at a very high elevation (8000ft). All I did was cook at a slightly higher temp for 40 min. Perfect! This was my snack. Topping is sugar free strawberry chia seed jam.

by Karen on Mar 12, 2017

I made your paleo bread. It's delicious and so easy!!! I'm thrilled to not have to buy bread from the store anymore. I made one loaf and couldn't figure out why it looked like zucchini bread....I didn't realize there is golden flaxseed meal and golden flax seeds lol. They taste the same as regular flaxseeds and meal but I like this look better ? Anyway, thanks for the awesome recipe!! I'm so glad I found you! (Just a note about the cook time. It may just be my oven but I need to cook mine quite a bit longer than the 25 minutes. Mine takes about 40-45. But it's worth every minute.)

by Virgi on Jan 14, 2017

I tried the recipe and it was delicious! I substituted the yogurt for coconut cream and it worked fine. Thank you for sharing :)

by Dana P. on Jan 10, 2017

Made this today. Came out perfectly! Hubby and son are grain free, and son has Autism which comes with food sensory issues and limited palate! My son liked this bread. It's true that it's not a standard slice like with traditional loaves made with wheat flour, but it's big enough to make a sandwich still. Thanks for the great recipe! Tried to rate it but it won't let me go up to 5 stars so rather than give you less, I'll just not rate it officially. But....5 stars!!

by Dian on Oct 16, 2016

This is what I made yesterday and it came out lovely! Thanks for sharing.

by Molly on Aug 31, 2016

I just went through a big move and definitely got out of my paleo rhythm :( I decided it was time to kick my butt back into it and scoured the web for a great paleo bread recipe. I found yours and it had so many great reviews so I had to give it a shot-- I'm SO glad I did! I made this bread tonight and it' turned out awesome! The taste is amazing and the texture is absolutely perfect! My roommates who aren't paleo loved it so much as well! I can't wait to try more of your recipes :)

by Carol on Apr 14, 2016

WOW! WOW! WOW! Did I say Wow! This is exactly what I have been looking for, a low carb bread as I am a diabetic. I did not know that arrowroot is a carb but I calculated that 1/2c. equals 72 g. of carbohydrates roughly. So not too bad. I have enjoyed every recipe I have tried so far. I can't tell you how happy I am that I accidentally discovered your website. Keep up the good work!! I just can't stop making everything I see. ?

by San on Apr 9, 2016

I substituted the arrowroot for almond flour just as you said, and it turned out great! I only had mini loaf pans so baked in those! Can't thank you enough!

by Gabriel on Jul 19, 2015

Hey Adriana! I did it! Came out beautifully. Much better than the paleo bread that you can purchase at Julian Bakery online. It is flavorful and light. What i did was the egg white trick from an earlier post. I used Honeyville products only. I also did 2/3 cups of coconut flour and 3/4 cup of almond flour. I was hoping for a little bit more of a rise, but I'll mess with it again next time. Thank you for your expertise! All the best! Gabriel

by Dominique on Jun 16, 2015

Another great recipe! So quick and so easy and so delicious! I used normal ground almonds, so the texture is more coarse and the bread turned out a darker than on Adriana's pictures. I used coconut oil instead of butter and as I didn't have enough arrowroodpowder at home I made half the amount and made muffins instead of a bread loaf. The baking time can be reduced to approx. 15 min. when making muffins.They turned out really fantastic, fluffy, moist and if you like the taste of coconut you should definitely make them with coconut oil instead of butter :-) I also love, that there's no sugar involved! Thanks for sharing this recipe with us!

by Jenny on Jan 18, 2015

Really chuffed with how it turned out although I ended up cooking it way longer than the recipe suggestion, 50 mins total in a 180C oven as the middle was very slow to cook. I pre whipped the egg whites as someone else suggested and used natural instead of greek yoghurt as that's all I had. Thumbs up from me and my two daughters but waiting for hubby to come home for the real test as he is a Coeliac.

by Janaki on Oct 13, 2014

I have been trying out different Paleo breads almost daily for a couple of months now. So far, this is the best, taste-wise and structure-wise. Thank you so much for this wonderful recipe. I did a few tweaks though: I didn’t have enough almond flour in the house, so I used half chestnut flour and about a tablespoon of buckwheat flower (not totally Paleo, I know). I used goat yogurt and tapioca instead of arrow root. It was fabulous, not dense at all, but almost the same structure as a good quality bread. The taste is delicious. here is a picture of the bread, definitely going to make this one very often. My husband and daughter also loved it the best so far.

by Kai on Aug 25, 2014

Just made this bread. What I used : Sprouts bulk almond meal ( its not blanched and not superfine), TJ's coconut oil and coconut cream. I used arrowroot and golden flax meal that I milled myself. Pan size: per recipe My results: A nice golden loaf which did require an additional 10 min of bake time! I was very careful as to "fold" in the wet ingredients to the dry. It was "pourable" into the pan. I did not chill the coconut cream ( as I bought "cream" not milk). Next loaf I will chill it first. My loaf did not rise as much as in the picture, but only slightly "shorter". So a smaller pain ( 7.25x 3.5) might fix this. Overall flavor: Spot on yummy!!!! The bread is light and moist, and holds up well to a nice slice. A tad on the "oily" side, but as stated I did not use blanched flour so that may be the contributing factor. Will update when I make another batch using either a fine milled version of the almond meal I have or am able to purchase the Honeyville Almond Flour. This reminds me a tad of Irish Soda Bread, in its density and tenderness!! Can't wait for it to cool entirely so I can make a sandwich. Perhaps Goat Cheese with Heirloom Maters and Basil!!!!