This Paleo Sandwich Bread is light and tender with a slight crust and mild flavor. It’s become our new favorite sandwich bread and I make a loaf every week! My little girl even asks if she can have my bread for her sandwiches instead of “regular” bread.
To achieve the soft moist texture that most gluten free breads lack, I used psyllium husks as a binder (plus it adds fiber) and I beat the egg whites separately.
Paleo Sandwich Bread Instructions
Start by whisking the dry ingredients… the blanched almond flour, arrowroot, sea salt, and baking soda. Then, separate the eggs. Place the egg yolk in a medium-sized mixing bowl and the egg whites in a large mixing bowl. Add the honey, milk, water, vinegar, and psyllium husks to the egg yolks and set aside to thicken.
Beat the egg whites until they form stiff peaks, 3 to 5 minutes.
Stir the wet ingredients into the dry then add the mixture to the egg whites. Mix until well combined but do not over-beat. Pour batter into a greased 8 x 4 inch loaf pan.
Bake for 45 – 50 minutes, then cool in pan 15 minutes. Transfer to cooling rack and cool an additional hour. Stays good at room temperature for a day or two, after that bread can be frozen.
Tips For A Perfect Loaf Of Bread
- This recipe calls for whole psyllium husks. If you decide to use psyllium husk powder you would need significantly less. I have not tested this recipe with psyllium powder so do not the amount required so I don’t recommend using it.
- A traditional 9 x 5 inch bread pan will not work well for this recipe. I recommend using an 8×4 inch loaf pan or a 7.5 x 4.5 inch loaf pan(affiliate link). The bread tends to stick and burn when using darker pans so I recommend an aluminum foil or glass loaf pan.
- To freeze bread, slice and wrap tightly in foil or plastic wrap. Then, place in sealed baggie in freezer.
Looking for more bread recipes? You may enjoy my Paleo “Cornbread” Muffins and Paleo Hamburger Buns.
Paleo Sandwich Bread
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Ingredients
- 2 1/4 Cup Blanched Almond Flour Honeyville Brand
- 1 Cup Arrowroot Flour
- 1 1/4 tsp. Sea Salt
- 1 tsp. Baking Soda
- 1/4 Cup Whole Psyllium Husks I do not know the amount if using powdered psyllium, but it would be considerably less!
- 2 Tbsp. Honey or Agave
- 4 Large Eggs Separated
- 2 Tbsp. Non-Dairy Milk
- 2 tsp. Apple Cider Vinegar
- 1/4 Cup Water
Instructions
- Preheat oven to 300 degrees.
- In a large bowl whisk together the almond flour, arrowroot, salt, and soda.
- Separate the eggs: Place the egg whites in a large mixing bowl and place the yolks in a medium-sized mixing bowl.
- Add the honey, milk, water, vinegar, and psyllium husks to the egg yolks and set aside to thicken.
- Beat the egg whites until they form stiff peaks, 3 -5 minutes.
- Spray an 8 inch by 4 inch loaf pan with cooking oil and set aside. I recommend aluminum or glass.
- Be sure your oven is preheated, then stir the wet ingredients into the dry. Then add the mixture to the egg whites and beat until well combined but do not over beat.
- Pour into prepared loaf pan. Smooth top as needed with wet finger or wet rubber spatula. Bake 45 - 50 minutes. Do not open oven door.
- Cool 15 minutes in pan then transfer to cooling rack and allow to cool at least another hour. Stays good at room temperature only a day or two. To freeze: slice bread, wrap tightly in foil, place in sealed baggie in freezer.
Nutritional information is approximate and may vary.
Anna
December 22, 2016 at 5:41 amDelicious; thank you. Light flavour and light texture. I forgot the water and used 1/2 arrowroot and 1/2 tapioca. Also used about 8 drops of stevia to avoid the honey. All worked perfectly. Cooked at exactly 45 minutes. Thank you for all your effort to work out a great bread. Cheers from Melbourne
M.J.
October 23, 2016 at 11:47 pmHi, I made this bread tonight and right now I’m waiting for it to cool. I took it out of the oven after 50 minutes and stuck a toothpick in it and it didn’t come out perfectly clean. It had a few crumbs on it and when I touched them they were soft, almost dough like, but not like bread. I put it in the oven for another 20 minutes and nothing changed. I don’t want to burn it and I’m letting it cool now and I really hope it’s done.
Edith
August 25, 2016 at 10:21 amAWESOME! Love Love Love it! Thanks for sharing your recipe! We made this last night and this is a keeper. We have tried other Paleo bread recipes and definitely this recipe tops them all. We only had Bob’s Red Mill almond flour but the two loaves came out perfect! We had no other changes to the recipe. So again, huge thanks! God bless!
Cassidy
August 25, 2016 at 1:09 pmThanks you SO much Edith, I’m excited you liked it so much 🙂 Thanks for taking the time to leave such a nice review!!
-Cassidy
Nicole
April 30, 2016 at 5:26 amTHANK YOU for this recipe! My mom is gluten-free and I’ve been trying to find a doable recipe for sandwich/loaf bread that doesn’t use yeast or gum flours for ages.
I made this bread for the 1st time two days ago, with only two variations: I used 1.5 cups almond flour + 3/4 cup oat flour, and subbed 2 tbsp of plain yogurt for the milk. It turned out absolutely amazing! I was so pleased, and my mom was so so happy to finally eat GF bread that tastes like delicious bread.
Tonight I made it a 2nd time, and again, success! This time I used 1 cup almond flour and 1.25 cups ground sunflower seeds, with the same yogurt-for-milk substitution.
Thanks again, and much love.
Cassidy
April 30, 2016 at 1:59 pmYAY Nicole – I’m so happy you and your mom liked it so much!!! And thanks for letting me know the variations that you used and liked 🙂
-Cassidy
Gaybreal Babiak
September 13, 2015 at 9:34 pmThis bread is absolutely AMAZING… The first time was delicious! However the second time I doubled the amount of honey, added nutmeg, cinnamon used only 1/2 teaspoon salt and added raisins . WONDERFUL ! WONDERFUL ! RAISIN BREAD! THE BEST OF ALL TIME!
Cassidy
September 24, 2015 at 8:48 pmYAAYY!!! I’m so happy you like it! Next time I make it I’ll have to try it with variations 🙂
Shannon
December 7, 2013 at 5:34 pmHi there! This bread turned out fantastically, and both myself AND my little guy (who’s a decidedly picky three-year-old) didn’t hesitate in eating it up! Thank you! I was wondering if there was a nutrition information break-down somewhere, or perhaps, a way for me to calculate it out? Thanks again for a great recipe. It makes gluten, yeast and dairy free living decidedly much simpler! Cheers!
Felicia
August 30, 2013 at 12:31 amMy bread peaked at about 2 3/4″. Am I crazy or does yours look taller? If so, what can I do to get a better rise? Followed everything to a T. I’m down here in humid N Louisiana so do I need to adjust some how? Not a person who knows how to experiment with recipes at this point because I’ve just always cooked processed food. Trying to make a lifestyle change for my family so I’m really appreciative of any suggestions 🙂
Cassidy
August 30, 2013 at 12:58 pmHi Felicia!
Unfortunately, this bread doesn’t stand very tall (like most gluten free breads), even though mine usually rises a bit more??? The only tips I might give you is to make sure you don’t over beat the batter when combining the dry and wet ingredients and you could try adding an extra 1/2 – 1 tsp. of apple cider vinegar. Since it doesn’t contain yeast it gets it rise from the beaten egg whites and the apple cider mixed with the baking soda. You could try adding more soda, but if you add too much your bread will taste bad.
If that doesn’t do much you could try slicing the loaf in half, then cut slices lengthwise to have larger slices.
I hope this helps – hang in there! Changing from processed foods to gluten free and homemade is challenging at first but it gets easier 🙂
Hugs,
Cassidy
Felicia
September 2, 2013 at 3:44 amThank you so much for getting back with me :))) Also thank you for the work you put into this recipe. I will try adding a little more acv next time. Bread is a VERY big part of my husband’s home country of Argentina so he’s been the one to try to please. I’ve lost count as to how many different recipes I’ve tried. I had found a sub recipe elsewhere that used physillium husks and from there scoured the web for a sandwich bread recipe that included it. This is the 1st one he bit into with big surprised eyes and gave me a thumbs up. I was so close to throwing in the towel and so glad I found your site. Blessings 🙂
Leda
July 24, 2013 at 9:50 pmYes, I did use powdered Psyllium. I will use Chia seed and let you know how it goes. And, thank you so much for responding so quickly! I am a newly diagnosed gluten intolerant and I have found that the learning curve in converting from wheat baking to gluten free baking is very steep. I appreciate the help! Thank you again!!!
Leda
July 23, 2013 at 12:30 pmHello Cassidy, I tried this recipe last night. It did not turn out for me but I don’t want to give up! I am commenting just because I would like to correct my mistakes because the issue wasn’t with taste but with texture.The taste was wonderful and it rose out of the pan. The only con was that after 50 minutes of baking it was still raw like a pudding. I continued to bake it again and again to a total of 140 minutes and still rubbery on the inside. The dough was very very dry when just prior to adding the egg whites so I added another cup of water to achieve the consistency of cookie dough before folding in the egg whites. I think that it was so thick because the Psyllium absorbed so much water that it became a thick paste. Perhaps brands of Psyllium differ? Any suggestions you may have would be greatly appreciated! Next time (and there will be a next time) I will try the bread with less Psyllium. Thank you for your recipes!
Cassidy
July 24, 2013 at 8:35 pmHi Leda!
I’m so sorry this didn’t turn out for you 🙁 Are you using psyllium husk powder or whole psyllium husks? My recipe calls for whole psyllium husks, if you use the powder it would require much less.
I would guess the bread was like pudding because of the extra water you added. The batter should be much thicker than cookie dough… closer to a thick and sticky pizza dough.
If you think it’s your brand of psyllium, try replacing the psyllium with ground chia seeds. The dough will be darker but it will taste the same.
Hope this helps and it turns out better next time!!!
Hugs,
Cassidy
tquez46
May 11, 2013 at 1:42 amHi:
I love your recipes but we are also nut-free. Any ideas instead of almond flour? Thanks!
Cassidy
May 14, 2013 at 9:21 pmHi tquez46!
That is a common question. If you look on my FAQ’s page I have 2 alternatives: grapeseed flour or sunflower seed flour. Hope this helps!
-Cassidy
Cassidy
February 5, 2013 at 2:53 pmAnonymous-
You add the wet ingredients to the egg yolks on step 4. I would not recommend replacing the psyllium husks with xanthan gum as they are very different. If you want to replace the psyllium the only replacement would be ground chia seeds. Hope this helps and let me know what you think!
Cassidy
Anonymous
February 5, 2013 at 2:48 pmAlso if you replace the Psyllium Husks with xanthan gum, would it be equal parts?
Anonymous
February 5, 2013 at 2:48 pmSo add the egg yolks or throw away?
Cassidy Stauffer
October 5, 2012 at 4:37 pmAnonymous-
I’m not sure but I would guess 1/2, so maybe 2 Tbsp. I recently made a loaf with 1/4 C chia seeds instead of psyllium and it turned out great too!
Hope you like it!
Cassidy
Anonymous
October 5, 2012 at 4:15 pmI only have psyllium husk powder. How much psyllium husk powder should be used instead of the psyllium husks called for? Thanks!
CassidyS
September 10, 2012 at 2:46 pmAnonymous-
I haven’t tried this recipe with tapioca, but it’s usually interchangeable with arrowroot. However, arrowroot is a bit more binding so sometimes the recipe will be just a tiny bit softer. Let me know what you think!
Thanks,
Cassidy
Anonymous
September 6, 2012 at 2:52 pmIt’s such a treat to get a great grain free bread recipe – thanks for another fabulous one! Before I try this, I’m wondering can I substitute the arrowroot flour with tapioca flour (arrowroot is very expensive where I live). Thanks!
CassidyS
September 5, 2012 at 12:57 pmAnonymous-
I just don’t know, I’ve never tried it. It may just not rise as much because I get a lot of rise from beating the whites. If you try it let me know!
Thanks,
Cassidy
Anonymous
September 5, 2012 at 1:06 amCan this be made with flax eggs instead of eggs? Thanks!
Mark Martin
September 4, 2012 at 6:05 pmI’m so glad to get to visit this site. Thank you for sharing this interesting and informative post. I’ll be looking forward for your other posts as well. Keep it up! Nice post! These gluten free breads are baked using no preservatives, chemical additives, milk nor eggs. They are GMO Free and Kosher Certified.