A Tradition in Family Baking

Gluten Free Paleo Sandwich Bread

4.5 from 2 reviews
Gluten Free Paleo Sandwich Bread (Grain-Free)
Grain-free sandwich bread made with almond flour and tapioca flour – it’s the best thing since sliced bread!
Yield: 1 loaf
Ingredients
  • 4½ tsp (two packages) RED STAR Active Dry Yeast
  • 3 Tbsp coconut sugar
  • ¾ cup warm water (110-115°F)
  • 1 large egg, lightly beaten
  • ¼ cup grape seed or olive oil
  • 1½ Tbsp cider vinegar
  • 2¼ cups blanched almond flour
  • 2¼ cups tapioca flour
  • 1 tsp 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, until it has doubled in size and is full of air bubbles.

  4. Preheat the oven to 350°F and lightly oil (or spray) a 9x5-inch loaf pan.

  5. Pour the dough mixture into the loaf pan. Note that the dough will be very sticky - this is normal. Bake in the oven for 45 to 55 minutes, or until bread is firm, golden-brown, and cooked through.

  6. 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.

  7. Use for toast and/or your favorite sandwiches!

  8. Recipe created by The Roasted Root.

 

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10 Comments
  1. Can a different sweetener be used like monkfruit sweetener?

    • Hi Kalena,
      Yes, but note that yeast will not metabolize monkfruit sweetener. You may use it to sweeten your recipe.
      Happy baking!
      Carol

  2. Did this in my bread maker today and it turned out fantastic 😁 Thanks so much for this incredible recipe . A huge hit with my family . I was wondering if it was possible to use this recipe as a base to make cinnamon raisin bread ? Thoughts ideas ?

    • Hi Shannon,
      I’m so happy to hear that you loved the bread. You can definitely experiment with adding different mix-ins or flavors. Let us know how it turns out!
      Happy baking!
      Carol

  3. I made this today and the dough was very dry and thick, like sugar cookie dough. It didn’t rise and the result was very dense bread that wouldn’t cook all the way through. I double checked all the measurements and I did everything right. Any ideas?

    • Hi Amanda,
      It’s possible too much flour was added. It can be tricky when using cups to measure flour, as the amount can vary greatly depending on how you added the flour to the measuring cup (scoop & sweep, using a spoon to add the flour to the cup, etc…). If your dough seems dry when mixing or kneading, it’s ok to add in more liquid, 1 tablespoon at a time, until you achieve the desired consistency. Also, flour absorption can vary from brand to brand as well as lot to lot, so just keep an eye on how your dough is feeling during mixing/kneading and adjust as needed. Let us know if you try the recipe again.
      Happy baking!
      Carol

  4. Can you make this bread for a bread machine?

    • Hi Chris,
      If it has a gluten free setting, you should be able to make this recipe in a bread machine. Let us know how it turns out!

      Happy baking!
      Carol

  5. The flavor of this bread is very good. I let the bread rise just a bit after putting it in the loaf pan. It was still very solid and not as airy as the picture showed, however, I think that my oven may be hot. The crust was quite hard and difficult to cut through. I will try 325 degrees and see if that helps. My husband loves it as toast!

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