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Paleo Sandwich Bread (Grain-Free)
4.4 from 57 votes

Paleo Sandwich Bread (Grain-Free)

This grain-free Paleo Sandwich Bread combines almond and tapioca flours with active yeast and coconut sugar to create a dough that rises and bakes into soft, airy bread. The dough is thick and sticky, relying on eggs, oil, and cider vinegar for structure and moisture. It requires a warm rise before baking and results in a loaf well suited for sandwiches without traditional grains.

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

Ingredients

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

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 350 degrees F and lightly oil (or spray) a 9” x 5” loaf pan.
  5. 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.
  6. 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.
  7. 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.
  8. Use for toast and/or your favorite sandwiches!

Notes

  • If the dough seems overly dry, add a tablespoon or two of water to achieve the consistency pictured—sticky and thick is expected.
  • Adjust liquid amounts and baking times if baking at sea level or elevations different from 6,000 feet.
  • Wait to pour the dough into the loaf pan until after the oven has fully preheated to prevent the bread sinking in the middle.

Nutrition Information

Serving 1of 15 Calories 194kcal (10%) Carbohydrates 12g (4%) Protein 3g (6%) Fat 11g (17%) Sugar 4g (8%)

Nutrition Facts

Serving: 1 loaf of bread

Amount Per Serving

Calories 194

% Daily Value*

Serving 1of 15
Calories 194kcal 10%
Carbohydrates 12g 4%
Protein 3g 6%
Fat 11g 17%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.