Once you try it, I know you’ll agree… it’s the best paleo bread recipe out there! My paleo almond flour bread is made with nutritious and paleo-friendly ingredients like almond flour, eggs, and coconut oil. But this paleo sandwich bread is different than a lot of the dense paleo breads you might be used to. The addition of yeast gives it a nice and fluffy texture (not to mention flavor!), and it truly sets this bread apart. My paleo gluten-free bread is also low carb, so it’s perfect for just about everyone!
What Is Paleo Bread?
Regular wheat bread is not paleo friendly due to the grains in it. This recipe for paleo bread with almond flour is a paleo-friendly, low carb replacement. And, it’s packed full of nutritious ingredients like almond flour, coconut oil, and eggs.
You don’t have to give up bread on the paleo diet, and you just might think this recipe is the best paleo sandwich bread. 😉
Is Gluten Free Bread Paleo?
This gluten free paleo bread recipe is both gluten free and paleo, but most gluten free breads are not necessarily paleo. Many gluten free breads are made with gluten free grains and starches like rice, but aren’t paleo.
Also keep an eye on what you put on your paleo bread. I’m comfortable with including grass-fed butter in a paleo lifestyle (as pictured below), but use ghee if you don’t.
Of course, this almond flour bread also makes delicious sandwiches!
How To Make Paleo Sandwich Bread
This paleo sandwich bread recipe is easier than you might think! Let me show you how to make paleo almond bread:
- Bloom the yeast. Stir together warm water, coconut sugar, and yeast. Set aside to “bloom”, which takes about 10 minutes.
TIP: The yeast is ready when it’s puffy and bubbling on the top, as pictured below.
- Mix dry ingredients. In a food processor, combine almond flour, tapioca flour, baking powder, and sea salt. Turn on to mix for a few seconds.
- Add wet ingredients for the paleo gluten-free bread. Add eggs and pulse, then add coconut oil and pulse again, until uniform.
- Add yeast. Once the yeast has puffed up and the volume has increased, add it to the food processor. Pulse until uniform.
- Transfer to a lined pan. Smooth the top with a spatula and round slightly.
TIP: Rounding the top before baking ensures a rounded top when it’s done. Even with yeast, paleo breads don’t rise as much as regular wheat ones do.
- Bake the paleo almond bread until an inserted toothpick out clean. The top will be dark and crusty.
How To Store Paleo Gluten Free Bread
This paleo bread recipe almond flour doesn’t have any preservatives, so it’s best eaten within a few days. Store it in an airtight container at room temperature for 3-4 days.
TIP: Avoid wrapping the bread in plastic, which traps moisture. Parchment paper or even a bread box works best.
Can You Freeze Paleo Almond Flour Bread?
Yes, you can freeze this easy paleo bread with almond flour. If you won’t eat it within 3-4 days, simply cut it into slices and freeze it.
I like to place a layer of parchment paper in between the layers of paleo gluten-free bread, so they don’t stick together. It will last in the freezer for 2-3 months.
Simply toast, or re-heat in the oven when you’re ready to eat.
More Gluten Free Paleo Bread Recipes
I may think this is the best paleo bread recipe for sandwiches and toast, but I have even more paleo bread recipes for you!
- Jalapeno Paleo Cornbread – If you’re making some paleo chili, this cornbread is a MUST! A little sweet and a little spice!
- Paleo Biscuits with Coconut Flour – These biscuits can be used in so many different ways, which is one of the reasons I love them so much. Breakfast, lunch, dinner side…these can be a part of any meal you want!
- Vegan Pumpkin Bread – Yes, we’ve got sweet breads too. This pumpkin bread even has chocolate chips! YUM!
The Best Paleo Bread Recipe (Almond Flour Bread)
One try and you'll proclaim it the best paleo bread recipe! My paleo almond flour bread is gluten-free and low carb, but still sturdy enough for a paleo sandwich bread.
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- 1/4 cup Water (lukewarm)
- 1/2 tsp Coconut sugar (this will be consumed by the yeast and is required)
- 1 packet Active dry yeast
- 3 cups Blanched almond flour
- 1/4 cup Tapioca flour
- 1 tbsp Paleo baking powder
- 1/2 tsp Sea salt
- 5 large Eggs
- 1/4 cup Coconut oil (melted)
More TIPS about this paleo recipe in the post above!
Preheat the oven to 350 degrees F (176 degrees C). Line a 8x4 loaf pan with parchment paper, so that it hangs off at least 2 sides (for easy removal of the paleo bread later).
In a small bowl, stir together the warm water and coconut sugar. Stir in the yeast and set aside for 10 minutes.
Meanwhile, combine the almond flour, tapioca flour, baking powder, and sea salt in a food processor and turn on for a few seconds to mix together.
Add the eggs. Pulse until uniform. Add the melted coconut oil, then pulse again.
When the yeast puffs up and volume has increased to 3/4 cup (96 grams), it's done proofing. Add it to the food processor and pulse just until uniform.
Transfer the batter to the lined pan. Smooth the top with a spatula, rounding slightly. Bake for 40-50 minutes, until an inserted toothpick comes out clean.
Serving size: 1 slice, 3/4-inch thick
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.