Paleo Sandwich Bread (Grain-Free)

Name: Paleo Sandwich Bread (Grain-Free)
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Yield: 1 loaf of bread
Ingredients: 2 1/2 tsp Red Star Yeast active dry yeast; 3 tablespoons coconut sugar; ¾ cup warm water; 1 large egg; 1/4 cup grapeseed or olive oil; 1 ½ tablespoons cider vinegar; 2 ¼ cups finely ground almond flour; 2 ¼ cups tapioca flour; 1 teaspoon sea salt

User Reviews

4.4

57 reviews

Good

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
2 hrs 15 mins
Servings
1 loaf of bread
Calories
194 kcal
Course
Bread
Cuisine
American

Paleo Sandwich Bread (Grain-Free)

Tyler Espinosa

Report

The best paleo sandwich bread recipe for sliced bread!

Share:

I Made This!

42 people made this

Print

11 people printed this

Save this

34 people saved this

Ingredients

Servings

2 1/2 tsp Red Star Yeast active dry yeast
3 tablespoons coconut sugar
¾ cup warm water between 95 and 115 degrees F
1 large egg lightly beaten
1/4 cup grapeseed or olive oil
1 ½ tablespoons cider vinegar
2 ¼ cups finely ground almond flour
2 ¼ cups tapioca flour
1 teaspoon sea salt

Add to Shopping List

Instructions

Add the yeast, coconut sugar, and warm water to a large mixing bowl and stir well. Allow mixture to sit 5 minutes to activate the yeast. Whisk the egg, olive oil, and cider vinegar into the yeast mixture.
In a separate bowl, stir together the almond flour, tapioca flour and sea salt. Pour this dry mixture into the mixing bowl with the wet mixture and stir vigorously for 30 seconds.
Cover bowl with a towel and put in a warm place (next to a window in the sunshine works great). Allow dough to sit 60 to 90 minutes (mine took 60), until it has doubled in size and is full of air bubbles. NOTE: the dough will be very sticky and wet - this is normal.
Preheat the oven to 350 degrees F and lightly oil (or spray) a 9” x 5” loaf pan.
Once the oven has finished preheating, pour the dough mixture into the loaf pan. Note: leaving the dough in the loaf pan while the oven is preheating may cause bread to sink in the middle slightly, so wait until the oven is all the way hot before transferring the dough to the oiled loaf pan.
Bake in the oven for 45 to 55 minutes, or until bread is firm, golden-brown, and cooked through. Insert a digital thermometer into the center of the bread to check for doneness. If it reads 190 degrees F or higher, the bread is finished.
Allow bread to cool in the loaf pan for at least 30 minutes before running a knife along the edges, turning it out onto a cutting board, and slicing it with a serrated knife.
Use for toast and/or your favorite sandwiches!

Notes

The bread dough should be very thick. If it's overly dry, you can add a couple tablespoons of water to get it to the consistency you see in the photos. Note that if you bake at sea level, you may need to adjust the liquid amount and the bake time. I bake at 6,000 feet of elevation.