Slight changes I had to make: pumpkin puree in place of the applesauce (1:1), a whoopie pie pan in place of the ring molds, and I baked for 12 minutes instead of 15. The pan yielded 8 “rolls” which I sliced *very* thinly to make some jam and nut butter sandwiches. Delicious! Thanks so much for the recipe! (I found this recipe via Pinterest, by the way.)
New here, but loving your recipees so far (totally game changer for my diet and life)! I’ve tried this bread a few times now, but am struggling with it a little bit and was hoping that you could help me try to figure out what to try next. The taste is fantastic, but I’m having trouble with the rise. My yeast is bubbling and I’ve had it proving on my oven (which is pretty hot! –too hot?). The structure inside looks like there were air bubbles, but they got knocked out or something (sort of squished), but your picture looks incredible so I’m hoping that I can change something. The taste seems a little dense and chewy so far. I’m very new to baking, so it might also be a bake problem. I’m in Chicago.
The Carnitine Miracle by Robert Crayhon, M.S. The nutrient carnitine is abundant in red meat. According to Crayhon carnitine helps balance blood lipids and blood sugar levels, maximizes energy levels, increases endurance, eliminates discomfort in ketosis, promotes burning of fat and building of muscle and increases overall well-being. See reviews at Amazon.
This is such an excellent versatile recipe and definitely my favorite gluten-free bread recipe. I find that I’m perfectly satisfied using almond meal that of almond flour. And it has adapted well to any other kind of nut or seed meal I have tried so far. Last week I used all pecan meal is my favorite today taste wise. I also often mix half of another nut meal with half almond meal. Second favorite was half almond meal with half sunflower seed meal the taste was delicious. However the sunflower seed meal did turn green like I did read. . . Morning I may Kallof with all walnut meal and I’m sure it will turn out cause of all the work you did in creating this recipe. Also I never use a food processor I mix it all by hand and it still turns out.
Thank you for this recipe Paola. I am diabetic and had been looking for a good recipe that looked and tasted like bread. I previously found another bread recipe that only worked for me if I made buns and not loaves….so I was very excited to try this….and it has become a staple in our house….the kids always ask for this bread. I have found that it doesn’t always have the rise I am looking for…..but it always tastes great. I have made quite a few things from your site!!….it has also become my go to site for great recipes…so once again…thank you.
I just made this recipe and it was AMAZING! I used almond meal (because I just made almond milk a few days ago, so the “meal” was what I had left over). It came out so moist, light and fluffy….not dense at all! Do you think it would freeze well? What would happen if I only put 3 eggs in? Have you tried less eggs? Thanks for posting such a great recipe!
The Great Cholesterol Con: The Truth About What Really Causes Heart Disease and How to Avoid It by Dr. Malcolm Kendrick reveals that high cholesterol levels do not cause heart disease; that high-fat diets–saturated or otherwise–do not affect blood cholesterol levels; and that for most men and all women the benefits offered by statins are negligible at best. Other data is also provided that shows that statins have many more side affects than is often acknowledged.
My husband is a new diabetic and was put on the Paleo Diet. I have tried multiple grain free breads and have been disappointed with each and every one of them!! I don’t care for their taste and they are too small to use for a sandwich. I just baked your recipe and it has a nice crust, is MOIST on the inside, it ROSE and it tastes wonderful!! I am so very pleased and appreciative!! My search for bread is now over. Thank you so much for this ((( <3 )))
On Wednesday, April 26, 2017 my daughter and I drove to Julian Bakery in Oceanside. It is in a business park and easy to locate. They have a small storefront bakery where they have a few items out to purchase, the bread is actually in the back, and I assume so is most of their other items. They bake on Monday and Tuesday, which is why I chose to go on Wednesday. I wanted freshly made bread and all the bread at the other stores must be kept in the freezer because they are moist and would spoil too quickly otherwise. March 24 I was diagnosed with stage three breast cancer and found out from David Getoff’s website that Paleo bread was the only bread that he would recommend if you HAD to have bread. There are no grains used in Paleo bread and they use Stevia if a sweetener is needed. The bread is more like a banana nut or zucchini bread, moist. It does well in the toaster, but I like the moistness of the bread and sometimes it in plain. (Grains, including all rice, potatoes, etc. turn rapidly into sugar which is BAD for people with cancer. Cancer cells have 9500 receptor sites, while normal cells only have four. Sugar keeps the body in an acid state, which is how cancer can expand so rapidly. ALL microwaved foods turn acidic. Anything fried has a pH level of 4 and below (BAD). Cancer LOVES sugar and fat. So my diet has changed. You can store the bread in the frig for up to 4 weeks. It freezes for about twelve months. The bread is organic and non-gmo. I have been eating mostly organic for quite awhile now and now that I REALLY need to change my diet . . . I will be coming to the Julian Bakery MUCH more in the future!! Elizabeth is a wonderful help, very informative! (She is NOT the person that you speak to on the phone – that person is in another building, in customer service.) This is a little out of the way for me (35 minute drive) but well worth it!! Thank you Julian Bakery!! They also have things for Pegan and something else, but I did not really pay attention because I have to go Paleo . . . 🙂
The Great Cholesterol Con by Anthony Colpo. The definitive book on the non-dangers of dietary cholesterol and saturated fat was The Cholesterol Myths by Uffe Ravnskov, 2000. This book is six years newer. Its forward is by Uffe Ravnskov. To get a wonderful description of the book read the leading review at Amazon. The many reviews there average to 5 stars.

Hi there, it’s Lacey! I’m the editor and main writer for A Sweet Pea Chef. I'm a food blogger, health and food coach, professional photographer, and mommy of three. I also run the awesome free Take Back Your Health Community, am the healthy and clean weekly meal planner behind No-Fail Meals, and a little bit in love with Clean Eating. Be sure to check out my free beginner’s guide to eating clean and follow me on YouTube and Instagram to get my latest recipes and healthy eating inspiration. Read More…
My substitutions were coconut flour instead of arrowroot and honey for maple syrup AND regular gluten free flour instead of almond flour….some almond flour but not all. I also used 3 large eggs instead of 4 medium ones. With saying all of that I had to put more liquid in..it was too dense. Coconut flour needs more liquid. The bread tastes great but it’s too dense and didn’the rIse enough. Did the maple syrup vs honey or lack of one egg have anything to do with that density? I also don’the like the sweet taste in bread. Don’t eat any sugar so I am probably super sensitive to that taste. Your thoughts on the density, not rising enough and 3 large eggs vs 4 medium ones, in terms of making the bread rise more? Also would like a harder seeded bread. Do u have a recipe for that? I like hard breads. The taste is very good but not for breakfast or sandwiches. Not for me at any rate. Any suggestions? Thanks for ur help!
That is EXACTLY what I just started reading through the comments to find out! I’m not that successful a baker anyway, and we’ve lived in CO for the last three years and the altitude has killed all but the easiest recipes for me. And now I’ve been diagnosed with a condition requiring gluten-, dairy-, sugar-, and soy-free. I’m looking forward to trying this recipe!
Hi, Elana. Just wanted to let you know that I love this bread recipe. I make it all the time. Not long ago, I had an epic fail because I forgot to let my ingredients come to room temperature. I had quite an issue with tunneling. The bread was unusable for slicing, but I decided to cube it and dry it in the oven so I’d have some gluten-free bread for stuffing. I used it to convert my treasured cornbread stuffing recipe to a gluten-free version, and it turned out great. My recipe will be featured on my blog(www.gardenforestfield.com), with a link to your bread recipe, on Monday, Nov. 18th. Thanks for all you do.
Love, love, love! I make a double batch and freeze them with great results. I toast these rolls for all kinds of sandwiches including toasted with bacon, egg, avocado for breakfast. Recently I started sprinkling Trader Joe’s Everything but the Bagel Sesame Seasoning Blend on the tops before baking. Toasted with butter is a great substitute for bagels or hard rolls. Thank you Lexi for such a great recipe!
It’s easy to find more guidance online, but a book also makes a handy reference. "The Paleo Diet," for example, outlines basic Paleo principles and offers three “levels” that allow for different degrees of cheating – three “open meals” per week on the “entry level” plan, two on “maintenance” and just one on “maximal.” Depending on the level, you might also get “transitional” condiments (low-fat dressing and salsa) and drinks (coffee, beer or wine in moderation) to wash down the meat and plants. You can use the levels as you like. Start with the first and move gradually to the more restrictive – or just stay put. For more dramatic changes, head right to the third.

Eat Like a Dinosaur: Recipe & Guidebook for Gluten-free Kids by Paleo Parents. The Book is a colorful children's story describing the paleo diet, chock-full of recipes without grains, dairy, soy or refined sugar. For those with food allergies, the top 8 allergens have been visually marked on each recipe for children to self-identify recipes that may contain eggs, nuts, fish, or shellfish. Published March 20, 2012.
Thank you Lexi for sharing your “Sandwich Paleo Rolls” recipe!! This is the second time that I have made them and each time I make a double batch!! I make the rolls in a muffin tin as I do not have the round forms. I also substituted coconut oil for palm oil — I used the same amount. These are GREAT right out of the oven with a bit of butter and some honey!! 🙂 The rolls are just as good and soft 3 days after baking them. Thank you!! Thank you!!
Slight changes I had to make: pumpkin puree in place of the applesauce (1:1), a whoopie pie pan in place of the ring molds, and I baked for 12 minutes instead of 15. The pan yielded 8 “rolls” which I sliced *very* thinly to make some jam and nut butter sandwiches. Delicious! Thanks so much for the recipe! (I found this recipe via Pinterest, by the way.)

Hi Christy, It might be a little more difficult, but in theory possible. You’d need to stir the dry ingredients, then use a hand mixer instead of food processor to mix them with the butter. Then, after beating the egg whites separately, you’d need to mix in part of them, trying not to break them down, then fold in the rest once it’s easier to fold.
However, I’ve made the Paleo bread twice and the same thing happened both times. The inside of the bread developed a huge hole and was not cooked. I’ve made the Paleo Pumpkin bread five times and had no problems, which makes me ask: since the Pumpkin bread bakes for 45 minutes, could there be a typo in this recipe and perhaps the bread should bake longer than 30 minutes?
The paleo diet (also nicknamed the caveman diet, primal diet, Stone Age diet, and hunter-gatherer diet) is hugely popular these days, and goes by one simple question: What would a caveman eat? Here, we explain what the paleo diet involves, its pros and cons, and, ultimately, what a modern person needs to know to decide whether or not to take the paleo diet plunge.
This just got done cooling. I made 1/2 a recipe because I only have a mini food processor. I baked it in a mini loaf pan and it is delicious. :) I’m so excited to have a bread I can eat almond butter and jelly sandwiches on (which is what I’m doing right now). I did use Trader Joe’s almond meal because that’s what I have on hand and it still turned out well. I would imagine it would be even better with the right almond flour though, but even this is delicious and a great texture. :) Thank you Elana!!!!!

Is there any place to get organic almond flour–and please don’t talk about Bob’s Red Mills. Most of their products are NOT organic and that includes their almond flour. I am pretty disciplined about not using chemically grown food. Also, since most American almonds come from California there is the added concern about whether they are watered with waste water from oil companies.
I am excited about this recipe for Paleo Sandwich Bread because even though it is completely grain and gluten free, it tastes amazing and the consistency is moist and soft just like the sandwich breads we were used to before changing our diet. In my opinion though, there is also a tiny hint of sweetness to it and this is due to the almond flour being sweeter than grain wheat flour.

I just put this bread together and I think something is missing in the ingredients? It did not “pour” into bread pan as recipe suggests, it was more like a crumbly dough. I went over my steps again and again and can’t find any steps or measurements I missed. Has anyone made this yet? I have it in the oven any way as I’m not very good at figuring out what to do, so I hope it turns out! Elana, I am truly enjoying your almond flour cook book and your website is so inspiring! Thanx!
Love, love, love! I make a double batch and freeze them with great results. I toast these rolls for all kinds of sandwiches including toasted with bacon, egg, avocado for breakfast. Recently I started sprinkling Trader Joe’s Everything but the Bagel Sesame Seasoning Blend on the tops before baking. Toasted with butter is a great substitute for bagels or hard rolls. Thank you Lexi for such a great recipe!
The Paleo diet cuts out all grains, legumes, dairy and added sugar with the intent to get your body feeling good and your gut healthy. While a dessert that’s Paleo doesn’t justify indulging in a sweet treat every day, it does cut out any processed refined ingredients that are killing your waistline. Using natural ingredients like coconut sugar, coconut oil, and maple syrup (instead of white sugar) can have a major impact on your blood sugar spikes and reduce those continuous cravings that come along with them. Instead of going for those mysterious desserts, go back to a human diet and get your nutrition on with real food!
Just made this, thank you for the recipe! My loaf pans were too wide so I used 6 Texas size muffin tins and they came out great. I used maple syrup instead of honey because, well, I live in Vermont and my husband sugars. I am fairly new to Paleo and I’ve been an avid baker for decades-I miss baking! I will experiment with this recipe for sure, using it as a base. The first thing I am imagining is lemon poppy seed and baking them in mini muffin tins. Or baking in a cast iron skillet in the oven like corn bread. And maybe a morning glory version. Oooh my world just opened up.
The evolutionary discordance is incomplete, since it is based mainly on the genetic understanding of the human diet and a unique model of human ancestral diets, without taking into account the flexibility and variability of the human dietary behaviors over time.[27] Studies of a variety of populations around the world show that humans can live healthily with a wide variety of diets, and that in fact, humans have evolved to be flexible eaters.[28] Lactose tolerance is an example of how some humans have adapted to the introduction of dairy into their diet. While the introduction of grains, dairy, and legumes during the Neolithic revolution may have had some adverse effects on modern humans, if humans had not been nutritionally adaptable, these technological developments would have been dropped.[29]
Hi Julia, If you use a larger size pan than I indicate for the recipe, your batter won’t fill it up and your loaf will be flat. Another example is if you fill a 1/2 cup with 1/2 cup of water, the water comes to the top of the cup, if you transfer that 1/2 cup of water to a 1 cup measuring cup, it will only fill it halfway. That’s what’s happening to the bread when the pan used it too large :-)

Transfer bread dough to prepared loaf pan, using a wet spatula to even out the top. Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has risen just past the top of the loaf pan. How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so. And keep in mind that if you use a larger loaf pan it won't rise past the top. 
OMG-made this recipe for fun(I have no dietary restricions about gluten or grains or any allergies) Followed recipe exactly and used three 4″mini springform pans. These buns came out awesome! Texture and taste like real actual bread! Eating one wih chicken salad as I type! I’ve tried other bread recipes before using almond or coconut flours and never came out worthy of the effort and cost involved but these are amazing! I love that it is a small batch using simple minimal ingredients so u dont end up with a ton of something u can’t eat fast enough before it goes bad(not that these would even last that long if I quadrupled the recipe…!)
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