Paleo Sandwich Bread

This is hands down the best paleo bread recipe you will ever try. The bread has no eggy taste or smell and has the exact same texture as real sandwich bread. Plus, it's gluten free.

This recipe is , , , with main ingredient
paleo bread

Dessi has done it again my friends. Her recipe for gluten free paleo bread is just as good as the real deal. The best part of this paleo bread recipe is that it has a soft and chewy texture just like regular bread and it does not have an eggy flavor or smell like many other pale breads out there.

If you are low carb, check out her recipe for keto bread, it makes a mean french toast!

How To Make Paleo Bread

The key to making the best ever paleo bread recipe is using ingredients that will result in a chewy and stretchy texture, just like regular bread. The dry ingredients for this bread recipe are arrowroot starch, psyllium husk, baking soda and salt. The psyllium husk helps the bread obtain a stretchy, almost gluten-like feel.

The wet ingredients for this paleo bread are really interesting. They start with flax seed meal soaked in water until it blooms and gets gelatinous. While the flax seeds are blooming, beat some pasture raised eggs with honey then add the flax seeds, honey, and almond butter.

paleo bread
Paleo sandwich bread

Almond butter not only adds a good bit of fat, but some much needed moisture to this gluten free bread. A little bit of apple cider vinegar also helps the bread rise and react with the baking soda to help leaven the paleo bread.

Combine the wet ingredients with the dry, transfer to a loaf pan covered with parchment paper, and bake for 30-35 minutes. The paleo bread is ready when the crust is dark and shiny or the internal temperature reaches 199 degrees F. I highly recommend inserting a digital probe thermometer in the center of the bread after 25 minutes.

paleo bread
Crusty paleo sandwich bread

What Gluten Free Flour Is Best For Making Bread?

When making gluten free or paleo bread, you want to avoid using too many simple starches. If the primary ingredients of your gluten free flour mix are rice flour, potato starch, corn starch, and tapioca starch, the bread has zero nutrition. These are simple carbohydrates that will spike your blood sugar and offer no nutritional value.

To to use gluten free flours that are whole grains, like brown rice, quinoa, amaranth, or flax seeds. This paleo bread recipe is primarily flax seed meal and almond butter, with a touch of arrowroot starch as a binder.

pale bread
Paleo bread recipe

How Long Will Paleo Bread Last?

This paleo bread is made with eggs and for that reason, you need to store it in the fridge once it has cooled down and place it in a zip-top bag. It will last for 3 days in the fridge or 3 months in the freezer.

Check out my other paleo and bread recipes:

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paleo bread

Paleo Sandwich Bread - Gluten Free

Course: Side Dish
Cuisine: American
Keyword: bread, gluten free, paleo
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 15 sices
Calories: 161 kcal
Author: Bobby Parrish

Here's my best ever paleo bread recipe that has the same exact texture as real bread. This gluten free bread is made with flax meal, psyllium husk, and pasture raised eggs. The paleo bread does not taste or smell eggy, and has the perfect texture for making sandwiches.



  • ¼ cup packed ground flax seeds (or flaxseed meal)
  • ½ cup of water
  • ¾ cup arrowroot starch or tapioca starch
  • 1 ½ tablespoon psyllium husk powder
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 cup almond butter


  1. Preheat oven to 425F
  2. Add the ground flax seeds to the water and let sit for 15 minutes. In the meantime, mix the dry ingredients in a large bowl, including the arrowroot starch, psyllium husk, baking soda and salt. Whisk well to combine.
  3. Use a hand mixer to beat the eggs on high for about 3 minutes until they get fluffy. Add the flax seed/water mixture and honey. Beat for another minute. Add the almond butter, vinegar, and beat for another couple of minutes. Add the wet mixture to the dry ingredients and beat again for couple of minutes.

  4. Pour the batter in loaf tin lined with parchment paper and bake for about 30-35 minutes in a 425F oven. The internal temperature of the bread should be 198F when it is done. If you have a probe thermometer you can stick it in the center of the bread after 25 minutes and set the target temperature to 198F.

  5. Remove from oven and let the bread cool for 15 minutes then pop it out of the baking tin. You may have to run a spatula around the sides to release the bread. Slice and serve, or keep in the fridge for 3 days in a zip-top bag, or freeze for 3 months.

Recipe Video

Recipe Notes


Macros per slice of bread, recipe makes 15 slices: 

161 calories

9.3 grams of net carbs 

11.3 grams of total carbs 

11.2 grams of fat

5.7 grams of protein

2.3 grams of fiber 

Nutrition Facts
Paleo Sandwich Bread - Gluten Free
Amount Per Serving (1 slice)
Calories 161 Calories from Fat 101
% Daily Value*
Fat 11.2g17%
Carbohydrates 11.3g4%
Fiber 2.3g10%
Protein 5.7g11%
* Percent Daily Values are based on a 2000 calorie diet.

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