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Sliced sandwich bread loaf on parchment paper

Paleo Sandwich Bread Loaf

Paleo Sandwich Bread Loaf - an easy to make paleo bread. Also a low carb bread option. Similar to brown bread with a good fluffiness, this grain free dairy free recipe is perfect for sandwiches, toasts and making your favourite French Toast!
Course Breakfast
Cuisine Paleo
Keyword bread, paleo
Prep Time 10 minutes
Cook Time 30 minutes
Servings 15 Slices
Calories 107 kcal
Author WhittyPaleo


Dry Ingredients

  • 1 cup golden flaxseed meal
  • 1/2 cup almond flour sieved
  • 1/2 cup arrowroot flour
  • 2 tsp active dry yeast
  • 1 tsp baking powder
  • 1 tsp salt

Wet Ingredients

  • 4 whole eggs
  • 4 egg whites
  • 4 tbsp coconut oil
  • 2 tsp apple cider vinegar
  • 2 tsp honey
  • 1 tsp vanilla extract


  1. Preheat your oven to 175C/350Line your loaf tin with baking paper.
  2. In a large bowl, mix your dry ingredients first. Sieve your almond flour in to avoid any large clumps.
  3. Next, in another large bowl, mix your wet ingredients together.
  4. Add your dry ingredients to your wet, mixing well till incorporated.
  5. Pour your mixture into your loaf tin as evenly as possible.
  6. Bake for 30 minutes until your bread is risen and golden brown in colour. Use a toothpick in the centre of the loaf to check if it’s done. If it comes out clean, you’re good.
  7. Once done, take your loaf out of the pan with the baking paper and rest on a cooling rack.
  8. Enjoy!

Recipe Notes

I used a 2lb loaf tin to make this recipe. Dimensions are 24.5cm x 14.8cm x 6.5cm. You can store this for up to 4 days in the fridge but 2-3 months in the freezer. Simply heat up in the oven to defrost.