Paleo friendly and yeast free grain free sandwich bread that you can make in your own kitchen with no funny ingredients, stabilizers or additives! PS: if you’re looking for the famous low carb sandwich bread recipe, you can find it here.
As a rule, I don’t use the phrase “The Best” to describe my recipes, because I know that everyone’s taste is different, and I respect our diverse palates. But if there ever were to be an exception to that rule, it would be this humble loaf of grain free sandwich bread.
You don’t even want to know how many not-quite-there batches of this sandwich bread I made before I got to this one: THE (best) paleo sandwich bread. It does it all: holds your meat, your cheese, your mayo, your mustard. It toasts, it travels, it freezes, and it thaws (without losing too much moisture and tasting like cardboard; we cycled through that problem/solution hurdle, too), it slices, it dices, it chops— wait. No. That’s the tiny blender on late night informercials. But, credit where credit is due: this bread does slice up nicely.
And it does so much with so little: no gluten, no grains, low carbs, no sugar, no yeast, low salt, no dairy, and certainly no wacky gums, stabilizers, or preservatives. The ingredient list is relatively simple and the results are outstanding.
And so, I am pleased to reintroduce you to long lost friends that you may, like me, have thought you had lost forever: please reacquaint yourself with sandwiches, french toast, croutons, toast, and, of course, the humble but unstoppable almond butter and jelly. Welcome back, friends.
It may sound like a bizarre way to describe a simple loaf of bread, but this recipe has truly been a labor of love. I missed bread so much, and I know I wasn’t alone. I know that the hardest things to do without on an elimination diet are the simplest dishes that you used to take for granted. I know how comforting a warm slice of bread can be, slathered with butter and jam (side note: have you tried this Kerrygold butter yet? I thought it was an elaborate marketing ploy to get people to spend $100 on a stick of butter or whatever, but it turns out that it is REALLY good), not to mention a house that smells like freshly baked bread.
I have been working on this recipe for what seems like forever, just for you, and I really hope you enjoy it. 🙂
PS: This recipe is actually very straightforward, despite the number of steps and notes involved. That said, it’s bread made from almonds and coconut, so you can imagine it might be a little bit particular. Please read through the entire recipe at least once through before you dive in.
PPS: If you’re looking for a lower-carb version, try this sandwich bread instead!
Grain Free Sandwich Bread
Gluten free, grain free, paleo friendly, dairy free, yeast free
Ingredients
- 4 large eggs
- 1/4 cup avocado oil, (see notes for substitution notes)
- 3/4 cup water
- 1 teaspoon apple cider vinegar (or lemon juice; see note)
- 2 cups blanched almond flour
- 1/3 cup coconut flour
- 1/3 cup tapioca flour, starch
- 1 teaspoon baking soda
- 1/2 Tablespoon baking powder
- 1/2 teaspoon fine sea salt
Instructions
- Preheat the oven to 350F. Spray or lightly grease an 8 1/2” loaf pan and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs until risen and frothy. If you don’t have a stand mixer, you can complete this step using a hand mixer (fitted with the whisk beaters) and a large, sturdy bowl.
- Add the oil, water and apple cider vinegar and mix on low speed until just combined.
- In a separate bowl, whisk together the almond flour, coconut flour, tapioca flour, baking soda, baking powder and salt.
- Add the dry mixture to the wet mixture as carefully as possible without deflating the wet. The easiest way to do this is to detach the bowl from the mixer, tilt it slightly and use the side of the bowl to gently slide the dry mixture into the wet.
- Mix on low-medium speed until just combined. Scrape the sides and bottom of the bowl to ensure everything is incorporated and mix again for a moment until the batter is uniform and no clumps remain.
- Pour the batter into the prepared loaf pan and use a spatula to gently spread into one even layer. Do not tap the pan on the counter to level it.
- Bake for 60-75 minutes until the top is firm and golden and a tester inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a rack to cool for 10 more minutes before serving.
Notes
- I have tested this recipe with coconut oil, avocado oil, canola oil and olive oil. You can also use grapeseed oil.
- If you are using coconut oil, make sure it is melted, but cooled enough that you can submerge your fingertip in it for several seconds. If it is too hot to the touch, it will cook the eggs.
- If you don’t have apple cider vinegar on hand, you can use white vinegar instead.
- If you want, you can brush the top of the batter with some oil or an egg wash (one beaten egg + 1 Tablespoon water or milk) before baking to encourage a little bit of extra crustiness. I have tried it both ways and I find that, even without anything added to the top of the bread, it has a nice crust right out of the oven.
- This bread is best eaten within a few hours of baking. It needs to be stored in an airtight container, but doing so allows the moisture in the bread to redistribute, which causes the crust to go soft. You can re-establish the crust by putting the whole loaf under the broiler for about 3-5 minutes before serving, but it’s never quite as good as it is when it’s freshly baked. Just like conventional bread!
- If you’re storing this bread for more than a couple days, it is best to keep it in the fridge. If you want to store this for more than a week or two, I highly recommend keeping it in the freezer. You can even pre-slice it, freeze it, and then defrost individual slices as needed.
- "Yeast free" means that the bread does not use baker's yeast. However, apple cider vinegar may contain brewer's yeast, so if you're extremely sensitive, please use lemon juice in place of vinegar.
For a lower-carb alternative, try my low-carb sandwich bread recipe instead. You can make it in your blender!
Kristen says
Hi! This recipe looks AMAZING! I SO hate to ask a substitution question-I know you may not have even tried what I’m about to ask, but I thought I’d try anyway, in case you know more about these ingredients than I do. I have all the ingredients for this except the Tapioca Starch-do you think using Potato Starch in its place would work? I’ve substituted it in grain-free pancakes before but don’t know if those would be more forgiving perhaps. If you’re not sure, I will definitely procure some tapioca starch ASAP and give this a shot, or maybe experiment anyway and see 😉 Thanks for all your fun recipes and beautiful photos!
Nora (A Clean Bake) says
Hi Kristen! No problem – I want to make sure these recipes are accessible to as many people as possible, so I’m glad you asked your question! In the past I have subbed in potato starch for tapioca and while it may change the consistency, it still technically works. They’re both root starches so it seems like it should work. But, I have to warn you that I have not tried this substitution with this recipe, so I can’t say with certainty how it will turn out! If you decide to give it a shot, please let me know how it turns out. I’m curious!
Kristen says
Thanks so much! I’ll keep you updated 🙂
Tasha Margette says
Baking powder co rains cream of tartar which is fermented from grapes, which contains saccharomyces, a yeast 🙁
Nora (A Clean Bake) says
I think it’s pretty clear that in this case, the yeast mentioned is baker’s yeast.
Shelby says
Apple cider vinegar contains remnants of yeast
Nora (A Clean Bake) says
True, it may contain tiny amounts of brewer’s yeast. With bread, “yeast” generally refers to baker’s yeast – I’m sorry if that wasn’t clear!
Medha @ Whisk & Shout says
Yay for yeast-free! Somehow it just kind of intimidates me 🙂
Nora (A Clean Bake) says
Me too! And not using it is a huge time saver as well!
Monica says
Ahh this is so wonderful, Nora! I’m so glad that you’re able to finally perfect a sandwich bread for everyday eating (: It is true that bread is one of the things we tend to take for granted when diet restrictions are not a concern, but boy — bread is delicious and a staple everyone should be able to enjoy to their heart’s content! (:
Nora (A Clean Bake) says
You’re absolutely right! Thanks, Monica!
Amy says
This bread looks delish! Does it taste like coconut flour? I don’t really like the taste of coconut flour plain unless it has other flavors in it
Nora (A Clean Bake) says
Hm…good question. Personally, I don’t think you can taste the coconut flour at all, but I may be less sensitive to it, since I bake with it often. My husband tried it and didn’t seem to mind/notice it, and he is typically very sensitive to the taste of coconut flour. So I can’t promise that you can’t taste it at all, but it is well balanced and hopefully not prominent enough to bother you.
gg says
Can you use Chia seed instead of eggs
Nora (A Clean Bake) says
I have never tried it, but based on prior experience with chia eggs, I would say try it with caution. You’ll most likely get a denser bread (less rise) and have to bake the bread for longer. I’m not sure exactly how long, but if you give it a try, please let me know how it turns out!
Diane says
This looks so good! I wonder what I could substitute in place of the almond flour. My grandson is allergic to tree nuts and peanuts as well as gluten. Thanks for sharing your recipe!
Nora (A Clean Bake) says
Hi Diane! Unfortunately, there is no easy substitute for the almond flour. Tree nut flours work very differently from other alternative flours and not even another tree nut flour would be a 1:1 swap (since they all have different fat contents, etc). I’m sorry!
Tracy says
How many servings is this?
Nora (A Clean Bake) says
On average, about 12 (one slice being a serving), but you can get more or less out of the loaf, depending on the size of your slices.
Lisa says
Wondering if a little stevia could be used in this recipe to make it a little sweeter. I’m trying this for my daughter who is on the candida diet. If so, how much stevia would you recommend for this recipe?
Nora (A Clean Bake) says
Yes, it certainly could! It’s hard to give you an exact amount since I’ve never tried it so I’d recommend starting with 2-4 drops of liquid or 2-3 Tablespoons granulated and then taste and adjust.
Miranda says
Hello! Thanks for this recipe. Do you have any suggestions for replacing the vinegar? I’m allergic to yeast, and there’s enough in vinegar to trigger a reaction.
Nora (A Clean Bake) says
Sure! You can use lemon juice instead.
Margaret says
Must. Make. For. AVO TOAST!!
Meerah says
how does this bread toast up? does it get nice and crunchy? I’m trying to find a homemade replaceable version for Udi’s bread since my wallet is begging me for it! Thanks!
Nora (A Clean Bake) says
Hi Meerah! Well, it does toast, but you’re not going to get it as crispy as udi’s, or another grain-based recipe, would. You can usually get it to have a nice, lightly toasted outer crust, but it stays a little soft on the inside because of the composition (nuts = fat = moisture). If you’re looking for a close sub for Udi’s, you may want to find a gluten free, but not grain free, recipe. That being said, I still highly recommend this one! 🙂
CORI says
Hi, Thanks for the recipe. What size loaf pan do you use? I think mine is too large as attempts at other grain free breads have resulted in much flatter breads. I would like to end up with the size you get in the pictures. Thinking I need a new loaf pan. Thank you!
Nora (A Clean Bake) says
Hi! I use an 8.5″ loaf pan for this. If you are using a larger one, that might explain the height difference (another standard size is 10″). Good luck!
Beckie says
I’ve been tring to find a gluten free yeast free bread and yours is in first position! Thank you for doing the hard work, so we can enjoy good bread again.
Nora (A Clean Bake) says
Thank you SO much! That is wonderful to hear!
Debbie Wood says
Hi I love your Recipes & have just made this amazing bread (I’m sure) Smells great!! Can you advise is batter before going In, not a stiff consistency but a softish one as mine is that .. followed to a tee just asking Now out & YUM totally Crispy Light moist and DELICIOUS Perhaps Batter was right as Bread ++++ Thank you for your great recipes ????????
Nora (A Clean Bake) says
Hi Debbie! Yes, the batter will be very soft. Almost like a thick pancake batter – not like a bread dough. You’re definitely doing it right!
Maria says
I followed this recipe today, with one change: I used potato starch instead of tapioca flour. Came out looking good, but it has a strong ammonia smell. I read that this happens due to the reaction of baking soda with the fatty almond flour and/or the proteins in the eggs. I thought the purpose of the apple cider vinegar was to balance out that reaction. What can I do to avoid the ammonia smell in the future? More vinegar/lemon juice?
Also, will that ammonia smell go away eventually? The loaf has been cooling now for about an hour, and I can still smell it.
Thanks.
Nora (A Clean Bake) says
Hi Maria, the ammonia smell can occur when the acid (vinegar) and base (baking soda) don’t mix effectively and the baking soda mingles with the egg whites. The ammonia smell doesn’t always happen, but I’ve updated the recipe so that it calls for adding the egg whites after the baking soda and vinegar are already combined. This should eliminate the risk of the ammonia smell!
Otherwise, how did it turn out with the potato starch in place of tapioca? I’ve never tried that substitution in this recipe.
Donna Falzarano says
Just made your Grain Free Sandwich Bread. The only change I made was adding 3/4 tsp, of xanthan gum.
It came out wonderful! Love the taste and how it holds together. After finding out that rice has arsenic in it, I have been searching for a replacement for the bread I usually make, which has a lot of brown and white rice flour in it. It appears that a gluten free diet will cause someone to ingest much more arsenic than is considered safe. Thank you for all the hard work you did to perfect this recipe!!! I am now a fan of your website!
Nora (A Clean Bake) says
Hi Donna – yes, rice has trace amounts of arsenic in it, and brown rice has slightly more than white rice. That said, I don’t think it is accurate to say that a gluten free diet will cause someone to ingest an unsafe amount of arsenic. Whether or not you’re gluten free, you would need to be eating a substantial amount of rice every single day to consume enough arsenic to cause possible health issues. If you have enough variety in your diet, you’ll be fine!
Meleiana says
In a comment above you mention that you’ve “updated the recipe so that it calls for adding the egg whites after the baking soda and vinegar are already combined. This should eliminate the risk of the ammonia smell!” But when I look at the recipe I can’t tell that its been updated. Also in the comments you mention egg whites but in the recipe you call for whole eggs. I definitely don’t want an ammonia smell and I want a nice rise so please let me know! Thanks!
Nora (A Clean Bake) says
Please follow the recipe as written, and you should be fine! Just make sure you are using fresh baking soda.
Beckie Abbott says
After searching for a yeast free, gluten free bread and trying too many to count, I happened on this recipe. My daughter says it is superior to any other! She makes tuna melts, toast, and pb and j, with it and is so happy to have a great bread to enjoy. Thank you.
Nora (A Clean Bake) says
That is SO amazing to hear!! Thank you!
Dartagnan says
Hi sorry to bother but can the dough be set in a fridge? And if so how long
Nora (A Clean Bake) says
No bother! I wouldn’t recommend that, unfortunately. This bread does best when baked immediately after mixing.
Robyn says
Is there a good alternative for almond flour? I’m sensitive to it!
Nora (A Clean Bake) says
Unfortunately, I’ve never tested this with another kind of flour! I’m sorry! You might try subbing cashew flour, if you can tolerate other tree nuts.
Monika says
Hello, it looks great, hard to find bread with no grain, no yeast and no potatoe starch. My son has these intolerances, so great I can tey this bread but he has as well coconut intolerance. Is it possible to substitute coconut flour? Thank you Monika
Nora (A Clean Bake) says
It’s not possible to sub something for the the coconut flour – I’m sorry!
Jemma says
Can you bake this in a bread maker? Thankyou
Nora (A Clean Bake) says
I haven’t tried, but I wouldn’t recommend it. Bread makers usually have a rise period and since this is a yeast-free bread, that will likely result in the bread just getting dried out. Sorry!
Emily says
I find that because of the eggy-ness and soft texture of this bread, if you sprinkle it with cinnamon and drizzle maple syrup on top, it’s basically like instant french toast. But maple syrup or not, it’s really delicious!
Nora (A Clean Bake) says
That’s absolutely brilliant!!
Trudy says
Hi, I can’t wait to try this bread! A question, since I can tolerate dairy, can I use butter in place of the oil? I’m such a fan of the flavor of real butter.
Nora (A Clean Bake) says
I would not recommend it! You really need a fat that is liquid at room temperature.
Marianne says
Hi Nora, I’m confused. Does the recipe call for whole eggs or just egg whites? The recipe I see here calls for eggs, not egg whites, as mentioned in the comment to Maria. Also in the above recipe, the dry ingredients, including the baking soda, are included in Step 4, after the eggs and vinegar are already mixed together. Is there another updated recipe I’m missing somewhere? I have all the ingredients and am excited to try this recipe, but I want to ensure its accuracy before attempting to make it. Thanks so much!
Nora (A Clean Bake) says
The recipe has evolved over time. It turns out you don’t need to separate the eggs and potentially waste the yolks; it makes little difference in the recipe so I use the whole eggs now. You can feel free to do it either way.
Stuart says
I do not understand what I’m supposed to be doing with this recipe. I follow the steps but 5 and 6 then confuse me.
“Add the dry mixture to the wet mixture as carefully as possible without deflating the wet.” OK got it, no problem.
“The easiest way to do this is to detach the bowl from the mixer, tilt it slightly and use the side of the bowl to gently slide the dry mixture into the wet.” Yes, I got it, no problem.
‘’Mix on low-medium speed until just combined.” OK, got it.
“Scrape the sides and bottom of the bowl to ensure everything is incorporated…” OK, obviously, yes…it’s not combined until it’s all combined in the last step already, right? Did I miss something?
‘…and mix again for a moment until the batter is uniform and no clumps remain.” Say WHAT??? Mix again for a “moment” but also until “no clumps remain”? The former implies a near instantaneous on/off cycle of the mixer, yet if I do the latter the “wet” portion mentioned in step 5 is definitely “deflated,” if not completely pulverized, by the time the clumps are gone. I’m not using any substitutions so what does this mean? Please help, I’ve no idea if I got it right or not!
Finally, can use substitute corn starch or coconut flour or xanthan gum for tapioca starch? I used up the last of mine now to try again.
Nora (A Clean Bake) says
The “scrape the sides” step is meant to ensure that EVERYTHING is incorporated, becuase although it may look uniform in the previous step, that doesn’t always ensure that everything is fully incorporated. If you’re a novice baker, you may not know that you have to scrape down the sides of the bowl.
Then simply continue to mix until it is completely and totally uniform, but not a moment more. If you’re unsure if you’re deflating the batter too much, try mixing with a spoon or rubber scraper – this may be less violent than your mixture. It will inevitably deflate somewhat when mixing; don’t worry about it. The key here is to be gentle and mix as little as possible, just until smooth.
I would not sub anything except arrowroot for the tapioca. I haven’t tested cornstarch so not sure how it affects consistency but xanthan gum and coconut flour will definitely not work. I’m sorry!
Mikki says
I made this bread for the first time today and it’s absolutely delicious! I do have a question, and I’m sorry if I missed this in your post. . . Do you know the nutritional values for this recipe? Thank you 😊
Nora (A Clean Bake) says
Hi! So glad you enjoyed the bread. The nutrition info is below the recipe in the pink box.
Mikki says
Thank you, but there is no pink box below the recipe.