Grain-free paleo sandwich bread made with almond flour and tapioca flour. This easy to make sliced bread recipe is perfect for those who eat gluten-free or grain-free diet! It has a consistency similar to ciabatta bread and is marvelous for toast or sandwiches. It’s the best thing since sliced bread!
Now that school is back in session, I’ve been inspired to live vicariously through students of all ages and strengthen my relationship with sandwiches.
Just thinking about all the kidlets carrying their lunch pails with them, donning their thinking caps to become little knowledge receptacles makes me feel nostalgic and warms my heart. There’s no denying the relationship between nutrition and the ability to learn and retain information, no matter your age. The way I see it, a big filling sandwich for lunch works wonders for keeping our minds fueled throughout the afternoon hours.
Which brings me to my next point…
SANDWICH BREAD…the maker or breaker of efficient sandwiching bliss. When selecting my sandwich bread, I always select wisely, lest I end up with a broken/torn/squished/unfulfilling lunch. I’m going for three things: 1.) Texture 2.) Durability 3.) Nutrient profile.
After whipping up Almond Flour Pizza Crust a few weeks ago, it dawned on me that the spongy, yet hearty texture and crispy exterior would make the most excellent sandwich bread. Using the same almond flour//tapioca flour//yeast concept, I baked this loaf of grain-free sandwich bread and have been honeymooning with all sorts of sandwiches ever since. I love that the bread is packet with protein from the almond flour, and slow-burning carbohydrates from the tapioca flour. A recipe for digestive happiness!
How to Make Paleo Sandwich Bread:
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.
Just like you would a normal loaf of bread, you activate the yeast in water with (be sure your water is between 95 and 115 degrees F)…
In a separate bowl, stir the almond flour and tapioca flour together until well-combined. Mix in the flours into the water/yeast mixture until combined.
Cover the bowl and put it in a warm spot in your house, and let it rise for 60 to 90 minutes, until the dough has doubled in volume and appears almost bubbly.
…transfer the bread dough to an oiled loaf pan and bake it off.
Slice that thing up, and you’re ready to insert all your favorite sandwichables.
Let’s talk bread texture. This bread comes has a ciabatta-like texture rather than soft and fluffy. I like my sandwich breads rustic so that they hold all of my stuffers nice and neatly without getting sogged out.
This is the perfect bread for panini making or grilled cheese sandwiches – it crisps up easily and does a magnificent job of sandwiching your sandwich innerds. WIN!
This bread is marvelous for the toasting, butter and jam smearing, open-facing, fully loading, it’s just marvelous.
Because I don’t like the ends of the loaves to go to waste, I like to spread almond butter on them, topped with banana and honey…maybe even a spriz of cinnamon if I’m really going to let my hair down.
I’ll be showing you a fresh and funky sandwich recipe tomorrow that will make you go HEY-YO! In the meantime, get ready for healthy sandwich fest by baking up a loaf of this yeasty grain-free bread!
Be sure to also check out…
More Healthy Gluten-Free Bread Recipes:
- Easy Gluten-Free Sandwich Bread
- Paleo “Cornbread”
- Paleo Double Chocolate Banana Bread
- Chocolate Chip Paleo Pumpkin Bread
- Paleo Carrot Cake Banana Bread
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @TheRoastedRoot on Instagram!
Paleo Sandwich Bread (Grain-Free)
Ingredients
- 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
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.
- 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!
I made this today. It was delicious, with a chewy texture.
I’m happy you enjoy it, Lesley! xoxo
I’ve made this bread many times. It is delicious and always comes out great.
I’m so happy you like it, Billie! xoxo
I tried this recipe and it was so good. My husband even liked it. I do have a few questions for you. My first question is , “What are the nutritional values?” EX. the calories, carbs, etc. Also, I’m pre-diabetic and trying to keep my blood sugar in check. This brings me to my second question. Can I substitute oat fiber for the tapioca flour or something else that is low in carbs?
Thanks,
Batina
Hi Batina!
I’m so thrilled you like it! I updated the recipe card to include the nutritional info based it on 15 slices of bread. From my quick google research, oat flour contains more carbohydreate than tapioca flour so I believe you would be better off leaving the recipe the way it is. In my experience, oat flour is also very dense so it would change the texture of the bread. If you want, you can try to use a larger portion of almond flour in comparison to tapioca and see how the texture turns out 🙂 Happy baking!
Do you have the nutritional info on this beautiful bread, which I am absolutely in love with.
I have made every paleo bread on the web in the last 2 years. This one is hands down the best!
Hello this is looking good. IAm Vegan sub the egg with other stuff I using , also may I sub cassava flour for the tapioca ??
Are you sure about the 2 Tablespoons of Yeast? That seems like a large amount for such a small loaf.
I was thinking the same thing, Richard. I just made it today and used 1 packet (2.5 teaspoons), and it is perfect.
Thank you for catching that, guys! It should be teaspoons, so I’ve changed the recipe.
Tried with Monkfruit sugar and either it didnt activate my yeast or the yeast was bad.. Second round with coconut suger was Much better! Baking at Altitude- any mods? I added an extra egg yolk, but may opt for more water and a whole extra egg next time. Mine did not raise like yours but it still tastes great with jelly!! Thanks!
Does this bread need to be stored in the refrigerator?
Hi Molly,
Yes, I store it in the refrigerator or freezer 🙂 Hope you enjoy!
Can this be made in a breadmaker?
Hi Christen,
That’s a great question – I’ve never tried making it in a bread maker, so I’m not sure how it would turn out. I will say, the dough is much wetter and stickier than regular bread dough, so I think it would be safest to stick with a loaf pan. Let me know if you try the bread maker, though!
This recipe does not work for me. My yeast was working but the dough stayed very firm. It was’nt wet at all. What a waste of ingredients. 🙁
Can I use 1 cup coconut flour? I ran out of Almond flour and used 1 1/4 Almond with it. The dough came out dry 🙁
Hi Jessica,
This recipe isn’t easily adaptable for replacing almond flour with coconut flour, as coconut flour behaves completely differently from almond flour. It absorbs 3 to 4 times the amount of liquid as almond flour, so if you tried replacing some of the almond flour with coconut flour, I’d start with a very small amount. To be honest, my recommendation would be to find a different recipe for paleo sandwich bread that calls for coconut flour, because the flour is so finicky…you wouldn’t want to go through the hassle of trying to bake the bread only to have it not turn out. Let me know if you end up trying the recipe as it’s shown in this post, or if you try out a different recipe using coconut flour. Best of luck!!
Julia, thanks for responding back to me. I used King Arthur Super Finely Ground Almond Flour. I also used Arrowroot flour because I was out of Tapioca flour. The rest of my ingredients were exact to the recipe. I have never baked with dry yeast so I really didn’t know what activated yeast looks like. While making my second attempt I made sure my water temp was between 100° and 110° and totally I amazed at how the yeast bubbled and rose in the bowl. I still used the King Arthur flour but used Living Now tapioca flour and the bread came out in a nice 2.5 inch high loaf but the texture was a bit dry. I will get Bobs Red Mill almond meal flour for my next loaf and see how that turns out.
Hi Lizzy,
Ahhh, that makes sense! I’ve noticed arrowroot flour is not interchangeable with tapioca flour in a 1:1 ratio. I once googled what the ratio would be and everything I read suggested a 1:1, but arrowroot absorbs far more liquid than tapioca flour. I’m glad you were able to get the bread to kinda sorta work the second time around. As I had mentioned in the post, my bread turned out with a ciabatta-like texture, so you could expect it to turn out somewhat dry, rather than fluffy like conventional sandwich bread. Still, using BRM’s flour should yield a closer result, as finely ground almond flour will also absorb more liquid than a coarser grind. Best of luck on your next bread endeavor! xo
I’ve been looking for a grain free bread recipe however I don’t use eggs. I made this recipe twice this weekend and both came out gummy. The second time I used the Aquafaba egg and it seemed to rise better. Both batches came out gummy, good flavor, the second batch not quite as gummy, but still gummy. My yeast rose beautifully. Any suggestions as to what I may have done wrong? I followed your recipe to a tee. Thanks Ann
Hi Ann,
Off the cuff, I would say the bread likely just needed more time in the oven. An extra 5 to 10 minutes may have done the trick. I don’t have experience with aquafaba eggs, but have had a difficult time getting vegan egg replacers to work in my breads – it could be that the amount of flour needs to be adjusted as well. If you try the bread again, I would allow it to bake longer and add some extra flour to absorb the moisture that’s causing the gumminess. Hope this helps, and thanks a bunch for the feedback!
Julia, thanks for responding. As I’ve said I haven’t had much luck with grain free baking. Are you suggesting I add an additional quarter cup of almond flour? Also, how thick is your bread? Mine cools to less than 2 inches. Thanks again.
Hi Ann, I’d try adding a half a cup of additional almond flour. If you’re able to eat grains, you could also add a couple of tablespoons of rice flour, and that should help perk it up as well. My bread ends up being more like 3 to 4 inches thick.
Very yeasty but the best one I’ve tried so far and I’ve tried a lot of breads!
Oh my gourd, I just made this bread and it is amaze balls!
Woop woop!!! So happy you like it, Candice! xo
Looks like a perfect replacement! Gotta make this for my family 🙂
This is just asking to be toasted and slathered with all the hummus! I am so uber impressed with your grain-free baking skills. You da woman!!