Paleo Sandwich Bread (Grain-Free)

Grain-free sandwich bread made with almond flour and tapioca flour – it’s the best thing since sliced bread!

Paleo Sandwich Bread - a grain-free, gluten-free rustic sandwich bread recipe | TheRoastedRoot.net #healthy #lunch #recipe

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!

I used my favorite yeast, Red Star Yeast, which came to life just seconds after I mixed it with warm water and some coconut sugar. I’ve found adding some sugar (yeast food) to the yeast/water mixture helps the yeast activate and results in a majorly fluffy baked good. Let the sandwichscapade begin!

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)…

Paleo Sandwich Bread - a grain-free, gluten-free rustic sandwich bread recipe | TheRoastedRoot.net #healthy #lunch #recipe

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.

Paleo Sandwich Bread - a grain-free, gluten-free rustic sandwich bread recipe | TheRoastedRoot.net #healthy #lunch #recipe

…transfer the bread dough to an oiled loaf pan and bake it off.

Paleo Sandwich Bread - a grain-free, gluten-free rustic sandwich bread recipe | TheRoastedRoot.net #healthy #lunch #recipe

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!

Paleo Sandwich Bread - a grain-free, gluten-free rustic sandwich bread recipe | TheRoastedRoot.net #healthy #lunch #recipe

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.

Paleo Sandwich Bread - a grain-free, gluten-free rustic sandwich bread recipe | TheRoastedRoot.net #healthy #lunch #recipe

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!

Paleo Sandwich Bread - a grain-free, gluten-free rustic sandwich bread recipe | TheRoastedRoot.net #healthy #lunch #recipe

Paleo Sandwich Bread (Grain-Free)

Prep Time: 1 hour 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours 15 minutes
Servings: 1 loaf of bread
Author: Julia
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Ingredients

  • 2-1/2 Tablespoons 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 almond flour/meal
  • 2-¼ cups tapioca flour
  • 1 teaspoon sea salt

Instructions

  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.
  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!

Recipe 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.

This post is sponsored by Red Star Yeast. As always, all thoughts, feelings, and opinions are my own. Thank you for supporting the brands that support this site!

Paleo Sandwich Bread - made with almond flour and tapioca flour | TheRoastedRoot.net #glutenfree #lunch #recipe
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Comments

    1. Julia Post author

      Hi Jess,

      Great question – you can substitute the coconut sugar for the same amount of honey. Just keep a close watch on the bread, because honey has a lower burning temperature than coconut sugar, so it may brown up quicker 🙂 Enjoy!! xo

      Reply
    2. Rosemarie, Cleveland Hts. Ohio

      What did I do wrong? When I mixed the dry and wet ingredients, I got just crumbles. I think 2 and 1/4 cups of almond flour and 2 and 1/4 cups of tapioca flour, that is 4 and 1/2 cups of flours isn’t that a large amount of dry ingredients to a small amount of wet.
      I read over and over is this really the right amounts. Please Please help. What did I do wrong?

      Reply
      1. LizzyD

        My first try turned out crumbly as well. I believe my yeast did not activate so I ended up making crackers out of it because I couldn’t bear pitching it in the trash. Today I tried again and my yeast activated perfectly. I also used my Kitchenaid mixer with the dough hook to combine wet and dry. My bread turned out. Try again and make sure your warm water is 110°.

        Reply
        1. Julia Post author

          I’m sorry to hear the bread didn’t work out for you ladies! What brand of almond flour and tapioca flour did you use? With almond flour breads, cookies, cakes, etc, results can sometimes vary depending on the grind of the almond flour. For the almond flour, I used Bob’s Red Mill’s Almond Meal/Flour (not the super fine grind, but the regular grind), and I also used Bob’s Red Mill for the Tapioca Flour (again, used the flour, not the starch).

          Two other factors that could result in an overly dry bread are amount of liquid used, and elevation. Did you accidentally leave out any of the liquid (water, egg, oil). Did you use the full 3/4 cup of warm water to activate the yeast? Also, what elevation did you bake at? I can help asses what may have happened if you let me know the brands of flours you used, confirm you used the correct amount of wet ingredients, and the altitude at which you’re baking. Again, I’m so sorry to hear the result was undesirable!

          Reply
  1. Arman @ thebigmansworld

    CIABATTA LIKE TEXTURE? Okay, this is no longer sandwich bread but fancy pants bread. I just whipped up some pesto which I think would marry well into this. I’ll make it a threesome by adding sliced tomatoes too. Geebuz, this is a game changer.

    Reply
  2. lindsay

    this looks perfect julia! and I have all the ingredients! You know i love paleo or grain free breads with simple wholesome ingredients. Best of both worlds! Pinned!

    Reply
  3. Monique

    This is so easy and so delicious! I made it yesterday about twenty minutes after reading the recipe 🙂 Because I ran out of eggs the night before…and because we live 36 miles from the nearest grocery store…and because once I read the recipe I wanted to make it right.this.minute to go with supper….I experimented and subbed a flax egg (1 Tbsp ground flax with 3 Tbsp water and let that sit for 5 minutes before adding). It worked well! Once I have eggs again, I will make it again and see the difference, but we are really enjoying the bread – it’s awesome!! You are amazing!

    Reply
    1. Julia Post author

      Waaaaahoooo! I’m so happy you made and enjoyed the bread! I’m also psyched to hear it’s possible to make a vegan version – this is great news for my vegan followers! High fives to supah healthy sammie bread!

      Reply
      1. Julia Post author

        Hi Ann,

        My bread turned out with a texture similar to ciabatta, so if anything it was on the dryer side than the moister side. What brands of almond flour and tapioca flour did you use? Also, it sounds like your yeast may have not activated properly – was the water you used between 95 and 115 degrees F, and did you check the expiration date on the yeast before using it?

        Reply
        1. Ann

          Hi Julia,

          I used Wellbee’s fine almond flour and Bob’s Red Mill tapioca flour. My yeast proofed and it rose beautifully – I was good at making wheat bread once upon a time. I’m guessing since I don’t use eggs that must be an additional problem. I see in a different post you used BRM almond flour/meal. which is more grainy. That could be an additional issue as well in the weight of the cup amount and I may not be beating it enough at the end, I think I am but who knows. Thanks for the reply and I’ll definitely keep trying in hopes it will turn out right.

          Reply
  4. Kari Peters

    My husband was just talking about how long it’s been since he had a grilled cheese, I guess I’d better get to baking (plus it would be great to have bread around again)!

    Reply
  5. Christie@ Lovely Lemon

    I can’t wait to try this out! I’m always looking for good gluten free bread recipes. (Side note- I just read your about page and saw that you’re from Tahoe. I’m from Reno and spend my summers going to Sand Harbor pretty much everyday. Small world!) 🙂

    Reply
  6. Pingback: Roasted Pineapple Bread Pudding | From the Ground Up

  7. Ann

    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

    Reply
    1. Julia Post author

      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!

      Reply
      1. Ann

        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.

        Reply
        1. Julia Post author

          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.

          Reply
  8. Jessica

    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 🙁

    Reply
    1. Julia Post author

      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!!

      Reply
      1. LizzyD

        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.

        Reply
        1. Julia Post author

          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

          Reply
  9. tamara

    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. 🙁

    Reply

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