Paleo Sandwich Bread


Paleo Sandwich Bread in all it’s glory.

For the recipe, scroll down….


Pig butts.

Made you look.

No really, there were a lot of pig butts, all up in my grill. Like, 700lb. pig butts. We went on a leisurely walk in the woods with them while they munched on roots and tubers and whatever else it is pigs like to root around for. It was amazing and made me want to go out and buy up a bunch of little piggies to dig up my lawn and turn it into a veggie garden.

Then I remembered how much I like a good pork chop. For a second I was sad, but then I remembered bacon and I was happy again.

Long story short, it was a good time and a bit of an education in the farming of really good pork. Free range is the best and these guys probably have the best life of any pigs I’ve ever met. True story. I bought pork chops and went home.

This was at Shadow Mountain Farm, right here on Vancouver Island. Check out their Facebook Page and go on a walk with the piggies. Then buy some yummy produce, fresh local meat, eggs, milk, honey or what not.

This guy says “Thanks!’ And his girl, behind him there…she’s peeking.


What do pigs, turkeys and the unashamed consumption of meat have to do with paleo sandwich bread? Nothing.

But you know what? PALEO SANDWICH BREAD!

For all you people out there unwilling to give up your attachment to breads, I give you a Paleo version. Paleo sandwich bread, perfect for that BLT you’re dying for. Just don’t eat it every day, I hear flax has some sort of phytoestrogen component to it…might make you girly or what not.


One year ago: Chocolate Chia Energy Balls

Two years ago: Brown Butter Caramel Cake with Whipped Chocolate Frosting

Three years ago: Strawberry Rhubarb Pie

Paleo Sandwich Bread

Rating: 51

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 1 loaf (15 slices)

Serving Size: 1 slice

Calories per serving: 159

Fat per serving: 13.2


  • 3/4 cup soaked almond butter, smooth (store bought works fine too)
  • 6 pastured eggs
  • 2 tbsp honey
  • 1/4 cup coconut oil, melted
  • 1/2 tsp apple cider vinegar
  • 1/4 cup ground golden flax
  • 3 tbsp coconut flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt


  1. Preheat oven to 350°F. Line an 8 x 4" loaf pan with parchment, grease well with coconut oil.
  2. In a large bowl, blend the almond butter, eggs, honey, coconut oil and apple cider vinegar with an immersion blender.
  3. In a separate bowl, combine the flax, coconut flour, baking soda and sea salt. Mix the dry into the wet, pour into the greased and lined loaf pan and bake for 35-40 minutes.
  4. Remove from oven and allow to cool in pan 10 minutes. Remove from pan by pulling up on the parchment. Set on wire rack to cool completely.
  5. Store in an airtight container at room temperature for 3-4 days, in the fridge for 7-10 days or in the freezer for a month or so.


* To make soaked almond butter, fill a bowl with the amount of raw almonds you want to make into almond butter, cover with cold water to 2" above the almonds. Leave for 24 hours. Dry in an oven at the lowest setting until dry (at 170°F this takes about two hours). Then you can blend into almond butter per my recipe here: [] or you can roast them first and then blend into almond butter.

** Many people have asked for nutrition information for this recipe. Based on slicing the loaf into 15 slices (the average number I got), each slice contains: 159 calories, 13.2 g fat (4.4 saturated), 65 mg cholesterol, 175 mg sodium, 6 g carbohydrates, 1.5 g fibre, 2.5 g sugars, 5.5 g protein



More delicious recipes from other fabulous food blogs:

Paleo Bread from Elana’s Pantry
Paleo Banana Bread from Civilized Caveman Cooking Creations
Pumpkin Granola Quick Bread from PaleOMG
Paleo Bread from Health Extremist
Yeast Based Paleo Bread from The Paleo Mom

157 comments to Paleo Sandwich Bread

  • Melissa N

    This sounds good! How does it taste? I made a coconut bread last week and I liked the consistency of it so much, but it tasted very eggy. I didn’t like that. It also had 6 eggs in it. I wonder if the almond butter hides that flavor. Also—what are the benefits of making the “soaked” almond butter. I never heard of it and just am curious. Thanks so much for the recipe…I can’t wait to try it!

    • Elizabeth

      Hi Melissa!

      This bread actually tastes like…well, bread! That’s why I love it so much. I plan on continuing to experiment with it (to make it bigger for one) but right now I found it perfectly, bread-y.

      Soaking the almonds gets rid of nutritional inhibitors and toxic substances. These inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), goitrogens, dust and surface debris that can give almonds (and other nuts like walnuts) a bitter aftertaste and dry mouth feel. They taste AMAZE BALLS after soaking. Also, it can help create a healthier nut! Soaking increases the enzyme activity providing a better absorption when it hits your digestive tract (as nuts are notoriously hard to digest). It also increases their nutrient profile by eliminating or reducing phytic acid. Just to name a few benefits. Always soak your nuts!

    • Hi,
      I agree, this bread tasted…like bread! I was very please. However, I’m wondering if anyone has had my experience. I used everything it called for, except I didn’t have enough almond butter so I used a bit of sunflower butter to make the 3/4 measurement. When I took it out of the oven parts of it were GREEN. The outer part of the loaf was a beautiful brown color, (like bananna bread). I let it cool completely then cut a slice…it was a DEEP, forest GREEN color. I know all my ingredients were fresh so I wasn’t worried about food poisoning. I ate it with my eggs and bacon and it was delicious! Could it be a type of chemical reaction? I am curious if this has happened to anyone else.

  • Andrea R

    Thanks for this! My husband loves bread and we just don’t keep it in the house anymore, so I’ll try this soon :)
    BTW, I’m super happy to find a paleo/Victoria-based blogger! I live in town and I like hearing about other local people’s adventures in health and wellness. I’m planning to visit Shadow Mountain Farm soon and hopefully go for a walk with the piggies – then eat them ;)

  • I’ve been making raw almond butter for a while now, but I haven’t tried it with soaked nuts. I remember once reading something about dehydrated almonds not being suitable for making almond butter, so I was wary of trying. I’m definitely going after reading it worked fine for you, though! I will also try it with sunflower seeds, to see if soaking and dehydrating improves the flavour, as I once made raw sunflower butter and it was really bitter.

    • Elizabeth

      I do add a bit of really good extra virgin olive oil to all my almond butters (even just raw) as I find otherwise my blender CANNOT handle it!

  • Phenomenal! :) Any advice on how to replace the eggs in the recipe for a vegan source? Egg allergy – :(
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  • amber

    Do you think instead of coconut flour I could usearrowroot flour?

  • Melissa

    Hi, could I use almond butter from a jar? The stuff another company makes for me? :) I will make my own almond butter, eventually, but that’s not going to happen before I make this bread. Also, how well does this toast/grill? My husband is dying for a grilled cheese sandwich but regular bread is no more in our house because eating grains give me a huge baby bump! The bread looks amazing and unlike most of the grain-free recipes out there, it doesn’t sound quite as expensive to make. I can’t wait to try this!!

    • Elizabeth

      Hi Melissa, of course you can use store bought almond butter….I just prefer the flavour of homemade 1,000X more. GO ahead and use store bought, and yes you can toast this bread! It makes amazing toast actually, very good texture and not crumbly at all.

  • Gail

    I made this using xylitol instead of honey and gluten free flour instead of coconut flour. It works great…and yes…it tastes yummy! I’m sure it’s also heavenly with the original ingredients, but I used what I had on hand.

  • Paleo diet is a fad today. This paleo sandwich will really be popular among the health-conscious individuals. The recipe looks easy to make.

  • Wow! – yummy and healthy! What an awesome recipe!

  • Mo forbsie

    Hi lovely easy looking recipe . Can I use premafe almond butter instead of soaking and making my own butter ?

  • DebPhoenix

    This bread is incredible! Super easy to make. It’s a little sweet for me, so will use a little less honey next time.

  • Becky

    Hands down the best Paleo bread I have had!
    Thank you for making it possible!

  • Alyssa

    I just made this bread and followed the directions exactly, but it didn’t get much rise and is very small and compact! It tastes fine, but just very dense. I almost feel like I’d have to double the recipe to get the correct height. Any suggestions?

    • Elizabeth

      Since there are no chemical reactions going in this bread save for the eggs and baking soda, I’m going to suggest maybe your baking soda is expired? You can test it by adding a tsp to a few tablespoons of white vinegar, if it furiously bubbles and remains bubbly for at least 15-30 seconds, it’s good. If not, you need new baking soda.

  • Lorraine

    Oh my gosh! I love this bread! Very moist and light in texture. The exterior got a little browner than your picture so I will adjust the rack next time. (Yes, I will make this again.) I went to my local health food store and their Paleo bread was $10 a loaf, frozen and full of ice in the packaging. Did I say, a very small loaf. Thank you.

  • Irene

    I must try! I’m trying to persuade my mom to go paleo but she’s reluctant to give up bread. Maybe this will make her more willing to make the change!

  • Clark

    Is you measurement correct at 1/4 cup almond flour? All other paleo bread sites used at least
    1 1/4 to 2 cups flour.

  • dan

    Will the recipe come out fine without the honey? I prefer Low carb.

    • Elizabeth

      Actually no. The baking soda needs an acid to react with, which is the honey. You could replace the honey with a tsp of apple cider vinegar right before you mix it. I don’t know what that would do to the flavour, but it’s worth a shot…

  • This was AMAZING bread. I wasn’t sure it would turn out because my almond butter making attempt was a disaster, but the bread turned out great anyway. My niece and I both loved it (I’m new to Paleo and she doesn’t eat Paleo!) Can’t wait to try it in the toaster this morning to complement my breakfast!

    • Mary Anna

      Oh, I have hope now – my almond butter was also “epic fail” in terms of “butter-ness”. I think I over-dried the almonds. To compensate, I added a significant amount of coconut oil, but the result was still pretty weird. Amazingly yummy taste, but a grainy, almost cereal-like texture, which of course, solidified in the fridge. Didn’t want to try the bread with it.

      You’ve encourage me to try the bread with it anyway. Can’t wait – been searching for a bread-like substance since the start of my paleo adventure. It’s been hard for me, because I’ve been baking my own bread since the 70s & was very sad to give it up.

      • Elizabeth

        Store bought almond butter works just fine….:)

        • Mary Anna

          GREAT SUCCESS!! Much to my surprise, although, not surprisingly, strong coconut taste, which I fortunately adore. Good texture. Thanks for this one. =)

          P.S.: I am looking for an alternative to store-bought since the raw, soaked versions run like $20 for a 16 oz. jar. My homemade soaked nut butters have not gone well; I’ve tried with both my VitaMix blender & my Braun K650 food processor to no avail.

          But, I have made lots of the raw vegan seed/nut “cheez” type things with excellent results. Might I try some of that, I wonder? Hmmmmm . . . .

  • Oz Traylia

    Well, thank heaven I found this recipe – I was getting sick of throwing bricks into the bin and thinking I had completely “lost it” as far as baking goes. I never realised how hard it would be to find a good (and correct) recipe. Damn you, fickle Internet. Anyway, this is sublime, sooooo easy, tastes like heaven on a stick AND I can lick the bowl. Oh joy, oh happy day! Thank you from the bottom of my heart. ^_^

  • Tiara

    I only have a 5″ x 9″ loaf pan. Will that work for this bread?

  • Sarah

    Can the flax be substituted with anything else?

    • Elizabeth

      Hmmmm, not sure. Not too many Paleo-friendly substitutes for flax (even flax should be used in moderation). You could try hemp seeds, crushed up?

  • moebears

    Just made this. It’s pretty good, if this is what paleo bread is like, I don’t have a lot of experience with it yet. I found it a bit eggy, which wasn’t bad, just didn’t taste like “real” bread. The texture wasn’t like real bread, either, more spongy than “bready”. Overall, pretty good with stuff on it (good butter, fresh ricotta, homemade jam, etc), and good toasted, but not the “sandwich” bread I was looking for. I’d still recommend it, though. Thanks!

  • Shelly

    I just made this tonight for the first time ever.. This has to be THE best Paleo bread recipe I have found. I absolutely LOVE it! I beat the first 4 ingredients in my stand mixer a bit longer, and the bread rose above the pan, so now I have fabulous crusty sandwich bread. Thank you so much for this wonderful gem!

  • Lorraine

    I made the almond butter last night in my Thermomix and it only took less than 1 minute and it was purfect and smooth. Loved it. Will try the bread next.

  • Leonora

    hi – this looks great! i have a question though – some other paleo bread recipes I’ve seen call for a tbsp of apple cider vinegar, but yours doesn’t. what does the apple cider vinegar do? thanks.

    • Elizabeth

      Hey there, please note changes to the recipe have been made. It now contains apple cider vinegar which helps the baking soda do it’s job of causing leavening in the bread.

  • Melissa Cheng

    Was reading the comments and someone mentioned almond flour? But the recipe doesnt have that. Please advise!

    • Elizabeth

      Hi MElissa, the recipe has since been adjusted to remove the almond flour. It works better with no almond flour and a smidge more coconut flour. The adjusted recipe is what you see, which rises better…hope that helps!

  • Skyla

    My husband has recently been diagnosed with type 2 diabetes. Can you give me a carb count per serving on this bread? Thanks.

  • Beth

    I have everything on hand except for ground flaxseed. Can I just omit it? Or could I add more coconut flour or maybe some almond flour?

    • Elizabeth

      I would say you should probably add something that is not flour…sesame seeds or something like that. the flax is mainly there for flavour but you could replace it with maybe just 1 tbso more coconut flour and see what happens.

  • Allison

    After the bread is baked will it hold up to make French toast?

  • Su

    Thanks for the recipe. Just cooled out of the oven and for some reason it’s a lot darker than the loaf in the picture so I’m wondering if I’ve gone wrong somehow. The only thing I did differently was use non-activated nuts for my nut butter, which I wouldn’t think would affect the colour of the bread. It tastes great with pesto and i think it’s safe to say it would be yummy with lots of other dips. Only thing is it’s still not the ‘sandwich’ bread I was hoping for. Maybe it doesn’t exist in the paleo world?

    • Elizabeth

      This stuff stands up to toppings and regular sandwich fixings so I’m not sure what you were hoping for. Without gluten, it is pretty hard to make a soft, fluffy loaf like you would see in a store. Sorry about that.

  • Leilani

    I’m excited to try this, but has anyone tried it w/a mixed nut butter? I have a almond/pecan homemade butter I would like to try it with. What is your recommendation?

  • Hannah

    Not sure about the almond butter, could i substitute for cacao butter?

    • Elizabeth

      Definitely not. The almond butter makes up most of the loaf. Sorry about that. You could use any other kind of nut butter though. Or make your own.

  • Sandra

    I had borrowed your book from our library (Love the book by the way!), and the first thing I made was this bread. It is fantastic! I have tried a few different grain free breads and I definitely like this one the best! Plus I have everything already, although when I was getting my ingredients all ready, I realized I didn’t quite have enough almond butter, so I used what I had. About 1/2 cup almond butter, 1/4 cup cashew butter. I don’t normally buy cashew butter (It’s sooo expensive), but had some leftover from another recipe. It worked wonderfully! Thank you so much for this bread, especially as I am still trying to get my family to transition over to a more paleo/primal diet.

    • Elizabeth

      Awesome Sandra! And thank you so much for taking the time to come on over to my blog and let us know! Glad it worked out and for anyone reading this, it should work with ANY kind of nut butter so go ahead and experiment!

  • Annie

    I was glad to find this recipe; missing bread since going gluten free. It was great the first time even with switching the amounts on the coconut and almond flours.

    Yesterday I tried it again, but decided to put in black chia seeds that I had purchased for the first time. As it cooled it turned green! A dark avocado green! Tastes great but looks strange.

    I have no other experience using chia seeds. Why would they turn the bread green?!?

  • Kimberley

    hi there. can i replace the honey with maple syrup?

  • frank

    Would that be a 1/4 c flax before or after it is ground?

  • Alli

    To help reduce the darkness on top, you can place a bit of tin foil over the top once it reaches the desired colour. Make sure it’s shiny side up to reflect the heat away from the bread. To help the crust not get too crusty after removing from oven, just brush down with warm water, and cover with a heavy dish towel to keep it from drying out too fast or getting hard as it cools.

    I live at high elevation and used a dark pan, so I reduced the heat to 325 degrees F, and it came out beautiful in 45 minutes! In comparison with my 5-ingredient 100% whole wheat bread I used to make, the Paleo recipe here tastes very bready. A little spungy, but not half as bad as some other recipes I’ve tried.

  • Christine P.

    I’ve made this bread 3 times now and every time it comes out with a big hole in the center of the loaf running almost the entire length of the bread. Only the ends are hole-less. This last one was also not cooked in the center around the hole, even though very well done on the outside. I’m using a Magic Line 7.5″ loaf pan. Any ideas of how to avoid the hole forming? Thanks!

    • Elizabeth

      Hi Christine,

      I’ve heard about this problem when using the Magic Line pans…weird. What you can do next time is lower the oven temperature a bit (maybe 25 degrees), cover the top with foil to prevent it from browning too much (only cover for half of the baking time), and bake for an extra 15-20 minutes. Hope that helps!

  • catie pearce

    Hey I was wondering what the nutritional value of this bread is? Any chance you’ve calculated. LOVE THE RECIPE!!!!

  • kayleigh

    How long does this bread keep? Should it be stored in the fridge, or is a breadbox fine?

  • Nancy

    Hi Would using regular butter instead of almond butter make any difference? We are not Paleo but are gluten free.

  • Victoria

    Is there a difference between store bought almond butter and store bought soaked almond butter? Or are they one in the same?

  • Rita

    What You think of using regular, brown flax seed instead of golden? We dont have there golden flax seeds in shops.

  • Danielle

    I am new to all this and trying to make a gluten free sandwich for my son, is this glute free?

  • Karen

    Made this bread last night but only had dark flaxseed so it came out much darker but still tasty. Didn’t realise that Golden Flaxseed was the same as Linseed (which I had) so will try it again. Was great having a sandwich for lunch, don’t think everyone will like it, but I did. One thing though in the recipe it says will keep at room temp for a few days and fridge longer but in the comments not to keep at room temp. Not sure it will last that long anyway but would be good to know. P.S. Made great toast – french toast tomorrow for brekky (with maple syrup).

  • Alicia

    Hi there. I’m just starting the Paleo diet, but definitely wanted to find a good bread substitute and this is so good! Mine also came out a little darker than your photo, but it’s still tasty. It has a kind of banana bread texture and is very moist. I wasn’t expecting such moistness because I want it to hold up when I make a sandwich. All in all, I will make it again. I love the flavor. Thanks for getting me off to a good start of wheat-free eating.

  • Aline

    Hi! I can’t wait to make this bread but could you please let me know if it will hold up if I fry it in the pan to make a grilled cheese sandwich? Would it become weird or soggy or come out like a nice grilled sandwich?

  • Monica

    Thanks for sharing this recipe. Strange question – I see you’ve mentioned several times that any nut butter will do, how about seed butter, like tahini? I live in China and it’s impossible to find a nut butter that isn’t loaded with additives. Also, for a different flavor could I use ground sessame meal? Again, no flax in China. Thanks so much!

  • Can I omit the flax? Im out and I really want to make this now :)

  • Ben

    I am looking for an eggless paleo bread recipe. I made the recipe avobe replacing the pasture eggs with egg repalcement powder. The result was better than what I expected and the flavor is good. The only thing is that after pulling the bread from the oven to let it cool off the bread started to deflate. It went down maybe a good 35% from the original high.
    I would appreciate if somebody can point out a way to improve it. Thank you Elizabeth for sharing the recipe.

  • Hey there! I have this in the oven right now and it smells wonderful! Just wanted to inform you that for some reason the link that takes me to this recipe via my smart phone has a completely different recipe. It looks like it has been updated since you originally posted, and maybe the link it takes me to is the older version? The recipe I made used almond flour (in addition), only 2 tbsp of coconut flour and no ACV. When I click on the link from my computer there are no problems. Just thought I’d let you know!

  • emmy

    just pulled it out the oven looks great. The loaf only filled half my pan. I wanted to double the recipe, do you think it will turn out okay? I’m assuming I would have to cook for slightly longer.

    • Elizabeth

      Hi Emmy, I’m not sure doubling it would work. It might actually take much too long to rise properly. Maybe increase by half first and see how that goes?

  • Peg Colwell

    I’m afraid I’m going to be disappointed. While the raw batter (can’t really call it a dough) tastes like it will make a fine bread, this recipe only half filled my 8×4 loaf pan & there was NO rising at all. I will be lucky if I get 4 sandwich size slices if I cut it horizontally. Do not know what went wrong but not happy with the outcome or the cost involved. :( Has anyone else had trouble with a lack of a rise? Make a better cracker than a bread.

  • Can homemade sunbutter be substituted for almond butter for people with almond allergies
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  • chris

    Love this recipe thanks, I just bypass the almond butter and use my soaked almonds!! I put a bit more ooconut oil and a bit of this and that,maybe some spices or parsley and it always produces something yummy. Sliced and frozen, makes a quick toast breakfast for me.

  • Holy cow, thanks so much for posting this! It is going to be so helpful when I buy Hemp Seed online! Super Wonderful!

  • Thank you for this recipe, and thank you for the calories in each serving!
    I wanted so badly to try a gluten-free, lower carb bread (because I do miss bread) and I made a rather expensive flour mix only to find either I made a serious mistake in calculating calories (I checked multiple times, I don’t think I did) or this is a flour mix I’m never going to get to use because the calories are waaaay too high. Thank you for posting the calories for this so I know I can eat it BEFORE I purchase expensive ingredients. :)
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  • Karla

    Can I substitute almond flour for the coconut flour? Coconut flour is the only ingredient I’m missing.

    • Elizabeth

      No, They will not react the same at all. You could try replacing the coconut flour with rice flour, tapioca or arrowroot starch in slightly larger quantities though.

  • Sara

    Thank you! This is perfect as is. The first recipe I’ve made Paleo (bread related) that really turned out good. :D

  • Carol

    Ok Ladies! I just made this it is cooling on the counter and looks delicious!! Can’t wait!

  • Kim

    For soaked almond butter you can also consider replacing oil lost in drying or roasting with coconut oil. Ratio depends on how dry the almonds are. I recently used a ratio of 3 to 1 (soaked, low-heat dried, ground almond to coconut oil), still very thick but spreadable and delicious. Can’t wait to use in this recipe!

  • Jessica

    Hi, I am going to make this today, but can I use my food processor to mix the first ingredients? I dont have a hand held blender…

  • Can I substitute ground flax with normal Chia seed? If so, what about the proportions?

    • Elizabeth

      Chia has a gelling property to it that will not act quite the same as flax, bas it is a better binding agent. You can probably go for about 1/2-2/3 of the flax amount.

  • Marg

    Hi there….made this for the first time, it tested cooked with a toothpick, but a couple of slices in was still raw in the middle! Put it back in the oven for an extra 10 mins but that didn’t make any difference. It looked lovely and brown on the outside tho. Do you recommend I cook it for longer next time but maybe cover it with foil so the top doesn’t burn? The bits that were cooked tasted lovely tho….:-)

  • Maca

    Hi, I just made this bread and it smells and tastes very strong of eggs. I need a recipe that has less eggs.

  • Elizabeth

    Vinegar doesn’t sound to good to me. Does it stick out at all and/or is there something else that can replace it?

    • Elizabeth

      If you leave out the vinegar the bread will not rise as it is the acid that reacts with the baking soda. You can’t taste it in the finished product.

  • I’ve been looking for a good Paleo bread recipe. This looks delicious! I also love that it doesn’t have a crap ton of ingredients in it, like some Paleo recipes do.

    I love your blog!
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  • Dan

    Hi Elizabeth,

    Would you recommend increasing the ingredients proportionately as I only have the 9×5 loaf pan. I don’t want the bread to be too flat.

  • Elizabeth

    Mmmmmmmm… finally just made it! Your so right, can’t even taste the vinegar :-) great recipe! Will definitely be keeping this bookmarked

  • Ilona

    Just finished making this for the first time and it smells AMAZING. Can’t wait to try it on a sandwich tomorrow!

  • Have you tried replacing coconut oil with Ghee? I do not have coconut oil on hand :(

  • niki

    Wow! This turned out great, considering I forgot to add the almond butter and I had to use a 9×5 pan!

  • Anthony

    Taste and texture was all there, but it didn’t rise high enough to be sandwich bread. What did I do wrong?

  • Gerry McMaster

    Oh my! I am in 7th heaven. Just ate 2 pieces (warm with just butter) And it was delicious! I only put one tbs of honey as I didn’t want it too sweet, otherwise followed recipe to a tee and it worked beautifully! This is a winner, thanks so much :-)

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