Grain and Nut Free Paleo Sandwich Bread



Crumbly. Crusty. Sweet. Savory. Whole Wheat. Seedy. Airy. Dense. Brown. White.

Loaf. Baguette. Rolls. Croissant. Toast. Dough. Sandwich. Butter. Bakery.

The idea of bread is ancient.  It represents life, the essence of our humanity.  Bread is a symbol that transcends all cultures, languages and centuries.  The breaking of bread brings people together, gathering at the table to share, laugh and eat.  Bread means fellowship.  A food that brings comfort.  Bread is something so essential that the thought of it not existing in life would change so much of our daily routines.

For many people, such as myself, bread is something I miss the most when changing to a grain free diet, due to my health.  People always ask if this way of eating is difficult or restrictive, but to me, its not.  It simply requires creativity and learning to enjoy my favorite foods from a new perspective.  I choose to celebrate life at the table, recreating the foods I love with grain free ingredients.  Food to me is not just a mundane activity, but rather a chance to nourish your heart and body, focusing on the spirit that abounds at the table—gathering with friends, family and even strangers to break bread together.

You may read the ingredients and start making this bread thinking it won’t work—but put it in the oven and be patient as it bakes because it rises, slices and tastes amazing!  If you are looking at the ingredients thinking to yourself, psyllium husks?  Psyllium is a fiber that expands and gels when exposed to liquids creating an airy inside, allowing the bread to hold together and not crumble.  And for all those of you who are skeptical of coconut flour, this bread doesn’t taste like coconuts! I have served it to many people who don’t eat grain free or paleo and with a little butter or jam they loved it. Just slice, toast, butter and enjoy!

I put my heart into this recipe, testing, re-testing and making changes along the way.  Creating a recipe, especially from a grain free perspective, it a process that takes time, commitment and lots of love!

To me, I want my table to be a genuine and safe place for those who comes to gather—serving healthy food that taste delicious but also bring joy to a person’s day.  I have been testing this recipe for a while, making changes along the way, but I wanted it to be grain, nut and starch free for those with allergies or sensitivities to nuts or starches.  This grain and nut free paleo sandwich bread is simple to make, requiring only a handful of ingredients.  To me this bread is more than just a recipe, but a way to bring people together connecting over food.

“Food is the toffee-toasted mortar that binds people together, building stronger friendships that, when stacked sky high, create the most special of gatherings.”

— Kinfolk Table

I hope the smell of freshly baked bread brings joy to your kitchen today, passing the bread and butter around the table once again!

Grain and Nut Free Sandwich Bread

The perfect Paleo sandwich bread loaf with a slightly crusty outside and soft, airy center.  A grain, gluten, nut and starch free sandwich bread that slices and holds together perfectly.


  • 6 eggs separated
  • 4 tbsp butter, melted
  • 1/2 cup whole fat, plain yogurt or coconut milk/cream for dairy free
  • 2 tsp apple cider vinegar or lemon juice
  • 1/2 cup coconut flour, sifted
  • 1/4 cup psyllium husk powder**
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt

**Update: you can substitute this for 2 tbsp psyllium husk powder plus 2 tbsp arrowroot flour.


  • Preheat oven to 350 degrees F. Line the bottom of a loaf pan (8.5×4.5 size) with parchment paper cut to fit.
  • Separate the eggs into two bowls dropping the whites in one and the yolks in another.  Use a hand blender to whip the egg whites until soft, foamy peaks begin to form.
  • Add the yogurt and butter to yolks and blend till smooth.
  • Sift in the dry ingredients to the yolk mixture and blend again, scraping down the sides of the bowl so that all ingredients are incorporated.  This will be dense.  Pour in apple cider vinegar and blend one last time.  (Make sure to use a spatula to get any sticky flour off the sides and bottom of bowl as you don’t want clumps in your bread).
  • Fold in the egg whites until bread batter is smooth.  You don’t need to do this gently, just make sure it is well incorporated.  The egg whites will fall as you mix, but this is fine.
  • Pour into loaf pan and use a spatula to gently smooth out the top.
  • Bake for 48-52 minutes. Cool in the pan for 10 minutes before removing.
  • Slice, butter, serve and enjoy!

This & That

  • Make sure to preheat your oven first as you want to put the bread into the oven immediately after mixing—once the baking soda is activated by the vinegar, its important to place in the oven.
  • Baking soda is activated by an acid (apple cider vinegar or lemon juice) and will start working once it hits the eggs, which is why I recommend adding it last.
  • Sifting and carefully measuring the coconut flour and psyllium husk powder is very important as these are dense and high in fiber therefore the wrong amount will greatly alter the recipe.
  • I recommend using psyllium husk powder, but if you have whole psyllium husk you can grind it to a powder in the coffee grinder (just make sure it is very finely ground).
  • Using a 8.5 x 4.5 loaf pan rather than a larger loaf pan will produce a good sized bread loaf.

{If you like this bread recipe, try making it into my grain free & Paleo pumpkin spice French toast!}

Nutritional Value

I don’t normally calorie count, but so many people were asking for the carb and calorie count, so I did the math for you all!  If you slice the loaf into 14 servings here is the nutritional value per slice:

  • 77 calories, 3.7g carbohydrate, 3.2g protein

leave a comment

  1. Jessi says:

    This post is gorgeous!!! You are so incredibly gifted! I can’t wait to try this! I don’t tolerate cashews well and that is what most grain free breads are made out of!

  2. Jennnn says:

    This looks great. Just wondering if you ever tried it with a little yeast for loft in all your trials. It’s not something I use too often, as I am low carb because of candida, but just wondering (save me an experiment 🙂

  3. elizabeth says:

    I can’t wait to try this once I get some psyllium husk. My first experiment with that ingredient a couple years ago failed spectacularly (my own fault), and I’ve been hesitant to try it since. But these photos are beautiful, so I’m going to take the plunge on your recipe. Thanks for sharing!

  4. Pam says:

    So far, this is my favorite grain-free bread to make. It is cheap to make compared to other grain free recipes, has a good "bite", and the flavor is good. No funny aftertaste like some grain (and gluten) free recipes I’ve tried. Thanks!

  5. Kim says:

    This ‘bread’ is amazing!! Tastes great and texture is spot on. Smelled great baking too. I had to use a 9.5×5 pan since that’s all I had, will look for a smaller one since it would make the loaf taller. Anyway, awesome recipe, thanks so much!!

  6. I love that this is made with coconut flour and not almond or some nut butter! I prefer to bake with coconut flour– it’s pretty incredible how it rises and soaks up so much liquid!

  7. Marisa says:

    Just curious and I hate to be "that person" but are there any subs for the yogurt? Would a thick liquid do, something like full fat coconut milk?

  8. grace says:

    i just made this and it turned out pretty well 🙂 however it is very short, maybe half the height yours looks to be. do you think i could just double the recipe to get it to be taller?

    • Caroline Potter says:

      The loaf is very short as most grain free breads are! Mine always turn out about 4 inches tall (maximum), maybe the picture angle just makes it look slightly taller!

  9. grace says:

    i just sliced it horizontally instead and then into squares and am eating a quite tasty grilled brisket and cheese sandwich as i type this.. yummy ;D

  10. Carly says:

    This didn’t work for me 🙁 My base dough was so stiff and dense I could not get the egg whites to fold in evenly, so when it baked I had weird little dense bits throughout the loaf. Any thoughts as to what went wrong? Should I have just beat the whites in more thoroughly?

  11. Dana says:

    I made this for Thanksgiving and it didn’t quite work out for me either. It LOOKED pretty bit I just wasn’t a fan of the taste. It was almost "mushroomy." I’m not sure if it was the coconut flour I used (I’ve read that different brands can make a HUGE difference in how things turn out) but it was not something that could’ve been passed off as regular bread.

  12. Lily says:

    Thank you, thank you, Caroline! Having succeeded with your previous bread recipe, I doubled the amounts on this one on my first try and put half of the dough into a muffin tray. The muffins turned out wonderful (they needed less baking time, obviously). The bread is not ready yet, but I’m sure it’ll be great.

    I have a question for you. When you say "blend", referring not to the step with egg whites, but later steps, do you still recommend using a hand blender? I don’t have one. I use my hand-held mixer for the egg whites, but for everything else I am not sure which other appliance I could use, since the dough turns out so thick. I’ve tried using a high-powered standing blender, but ended up just mixing the dough with a spoon. I also have a food processor, but didn’t think it would qualify since my standing blender failed miserably. Any thoughts?

    • Caroline Potter says:

      Hi Lily, So glad you enjoyed it! Muffins sound like a fabulous idea! I need to try that 🙂 Yes, you could use a standing blender or a large spoon/spatula. You do need to mix the dry dough with the egg whites pretty well to incorporate and don’t worry if the whites fall a bit!

  13. Lizzy says:

    Thanks for posting this recipe. You comment that the measurements are crucial so I was wondering if you are measuring before or after sifting the coconut flour and psyllium? Thank you. Also I am hoping that you will post the recipe that includes yeast. I’ve never cooked with it but would definitely like to give it a try if it makes paleo bread rise better.

    • Caroline Potter says:

      thanks Lizzy! I am working on a yeasted bread, however that won’t be available for a while. While this bread does not rise that much it is very light and fluffy! I usually measure after sifting 🙂

  14. Elizabeth says:

    I made this bread recently – so much to appreciate about it! Beautiful rise, nice crust (which is something I thought we wouldn’t have ever again with paleo goods), and it had a nice spring to it. I also liked the fact that we got a break from almond flour. We also made some awesome FRENCH TOAST with it and I just couldn’t believe how it was so close to the real thing.

    But, I found that there was a "mushroominess" to it, as someone else commented. It’s hard to describe other than there is a different flavor to it and I’m wondering if it has to do with the brand of psyllium? Can you comment on what you use?

    Also, I found that after a few days in the fridge, the baking soda flavor becomes more pronounced (and not to my liking). I might try 1tsp of it next time to see how it goes…hope it rises as nicely!

    • Caroline Potter says:

      Yay! So glad you enjoyed it! Its my favorite…I too have noticed the "mushroom" and baking soda flavors only after it sits for a few days. I am working on modifying and making this recipe better and that version will be in my print cookbook 🙂

      • Renee says:

        I’m really glad to hear you’re trying to fix that mushroom flavor. That’s the only thing I find that keeps me from wanting to eat more of . Everything else about it is wonderful!…the flavor gets to me though and doesn’t seem to compliment other things you try and eat it with unfortunately, so I’m anxiously awaiting a modified version! 🙂

  15. Eva says:


    can I use kefir instead of apple cider vinegar or lemon juice? 🙂

  16. İrem says:

    What can I do if I don’t have psyllium husks? Is it so important?

  17. Gina says:

    Hi, I just made this bread and it tasted good, but did not rise at all. Could it be because I just used egg whites instead? Is there anything you would suggest I do next time I make this bread to make it rise?

    • Caroline Potter says:

      Hi Gina, You do need to use the whole egg as the recipe says. This does not rise too much but should be about 3 inches tall 🙂 I am working on an improved recipe for my cookbook!

  18. Leslie says:

    Just made this. It’s beautiful!
    Subs based on what I had on hand:
    Gelatin (Great Lakes) for psyllium husk powder
    Whole milk for yogurt
    Lime juice instead of lemon

    Folding wasn’t going to happen so I just mixed quickly with my electric hand beaters.

    Very mild coconut flavor. And because I know "that texture" of using so many eggs I am aware of it. But I think others wouldn’t realize it. Very fluffy- almost like a sponge cake.

  19. Jennifer says:

    What is the best way to store this bread? Fridge or room temp? Do you know if it freezes well? Thanks!

    • Caroline Potter says:

      I live in Hawaii, where it is very humid so I store everything in the fridge otherwise it goes bad pretty quick. It is best slightly toasted as gluten free baked goods are best warm 🙂 I freeze extra slices all the time, just slice them to your desired thickness and freeze so that you can take out a slice at a time!

  20. Kathy says:

    Unlike apparently so many of your readers, we prefer not to use coconut – flour or milk. Is there any way to substitute almond flour in this bread?

    • Caroline Potter says:

      Hi Kathy, No you cannot substitute coconut and almond flours. This recipe was designed to be nut free for those with allergies however there are a lot of almond flour bread recipes out there 🙂

  21. kb says:

    can this be made with ener-g egg replacer? my husband can’t eat eggs.

    • Caroline Potter says:

      I can’t recommend using an egg replacer, due to the amount of eggs needed in this recipe. I am sorry!

  22. Jessica Fafa says:

    I tried it last night. It tasted more like muffin and it’s very dry.

    • Caroline Potter says:

      I am so sorry it was dry! I make this once a week and its always so moist, but grain-free baking takes a bit of getting used too! You may need to adjust baking time based off your cooking environment 🙂

  23. laura says:

    THANK YOU. I started making this for my 5 year old daughter last month. We are on our 3rd loaf. She is following the low glycemic index therapy diet (LGIT) for seizures. This bread has been a lifesaver. She loves it. I have started a blog for LGIT and will include this recipe, as I list this bread in her meals, often. I will post it here: I am new to this, so I hope I am going about this the right way If not, please let me know.

  24. Misha Law says:

    I’m just making this bread for the 2nd time.. (I forgot the baking powder first time) .. But I’m just wondering how yours looks so brown? Mine came out very yellow…

    • Caroline Potter says:

      Hi Misha! Sometimes the color really carries based off the coconut flour you use and your eggs, sometimes eggs are more yellow based off the time of year/chicken’s diet…so I too have noticed this from batch to batch!

  25. mp says:

    I made this this morning with these changes. I used to the Arrowroot Flour and Psyllium Husk powder, egg whites with egg beaters, applesauce for oil. I also cut back the eggs to 3 because i feel too often all these recipes use way too many eggs regardless of the Coconut Flour. This was still way too many eggs. I want my bread much drier and less egg tasting. Also after using Psyllium Husk numerous times I have come to the conclusion that I just don’t care for it. It makes everything have a rubbery consistency.

  26. Heather Sedore says:

    It is very kind of you to put so much effort and time into your recipes and share them with the world. Thanks so much! I just need to buy a few things and I will try this bread recipe. Looking forward to a low carb bread that doesn’t taste like cardboard ????
    Keep up your good work,

  27. Jenny says:

    This looks like a great recipe. I’m trying to help my mother, who’s diabetic, eat grain free. This is proving a tad challenging as she LOVES her morning bread and peanut butter.

    I’ve been experimenting, and as such have Chia Seeds at home, from another recipe. Can I use them instead of the Psyllium Husk Powder?

    I understand the Psyllium is used as a binder, but I’m wondering if I can us Chia Seeds in this recipe as this gets a bit costly buying so many different ingredients. If so, how much would I use? The same as the Psyllium?

    Thanks, and I’m enjoying your site – very informative and helpful.

    • Caroline Potter says:

      Hi Jenny!

      I hope you enjoy the bread 🙂 I have never used chia seeds as I don’t like them personally…I don’t know what they would do but I do know that the key is the psyllium husk powder so you could try but I believe it would turn out much differently 🙂

      • Jenny says:

        Hi Caroline,

        I decided to do it per your recipe. I found the psyllium husk powder easily and thought it best not to mess with a proven thing. 🙂

        My first attempt, following your instructions to the tee, was amazing. Light and fluffy and very tasty, very much a ‘bread’ feel to it.

        On my second attempt, today, being a tad rushed, I did the following…

        I added all the ingredients into a large bowl, EXCEPT the psyllium husk powder and the Apple Cider vinegar, I beat the mixture on high with my hand mixer for about 2 minutes.

        I then added the psyllium and the AC vinegar and continued beating on high for around 2 minutes (could have been less).

        I tossed it in my glass baking dish, lined with parchment per your recipe, and crossed my fingers.

        WELL – the exciting news is my loaf was fabulous. It rose a little more than the first one and was as fluffy and tasty as the first.

        For me, this was a true happy moment as I really found all the separating to be discouraging. As a busy gal I need EASY – and this way is EASY and it works.

        Give it a try and tell me if it works for you too!

        I don’t think I’ll try it with the Chia seeds as the psyllium is working super.

        Thanks, Jenny 🙂 🙂

  28. erin says:

    This may be a stupid question… Can I use a bread maker for this recipe?

  29. Alicia Bradac says:

    I’m curious-what do you think about possibly adding a bit of honey to it? Would the bread still turn out?

    • Caroline Potter says:

      for sure! it would actually make the taste great 🙂 I just can’t have much sugar personally…

  30. Terrance says:

    Like a lot of people in this world, I’m allergic to all tree nuts and I’m prediabetic, Do you have an alternative to coconut flour that’s starch free?

  31. Chris says:

    Has anyone tried to double the recipe and get a taller loaf? Alternatively, I might try this in a 3×5 bread pan. Also, has anyone tried reducing the baking soda to 1 teaspoon? My bread came out great, but had a very irish soda-bread taste.

  32. Desi says:

    I just made this bread and have to say this is the closest tasting to real bread i have ever made.And i have made many paleo breads.My 11 year old who hates everything paleo says he doesn’t mind it,which translates ‘Not bad Mom,i can eat this without protesting!’
    I didn’t have 6 eggs and just used 5 plus 1 flax egg,and used 2 tbsp psyllium powder + 2 tbs arrowroot.I followed the reccomendations of a blogger and beat everything together on high speed for about 3 min except the vinegar,which i added afterwards and just beat until incorporated.It turned out great.Great for sandwiches,doesn’t fall apart,even untoasted.I think the flax egg gave it more of a bread taste and less eggy taste,that coconut flour breads usually have

  33. Alicia says:

    I just made the bread for the second time and my loaf fell! Not sure what went wrong….last time I made it it turned out perfect. Followed the recipe to a T! I am using a 9X5 loaf pan rather the size you recommend, could that be it? I also realized I didn’t sift the psyllium husk powder before measuring could that make it fall though?
    Thanks for any advice!

  34. Melinda says:

    I did a cost breakdown and notes about the substitutions My loaf was short (I didn’t have an 8×4 pan so I used a 9×5. I too am wondering if I could double the batch to make it taller, but didn’t want to chance it not turning out. It did taste a little "eggy," but good nonetheless. My husband liked that I made him a sandwich for lunch, which he has missed. I may end up making a loaf or two each week. It’s a bit more involved than recipes I generally make, but worth it for the low cost and convenience of grain free bread.

    •6 eggs separated $1.25 (organic eggs from Costco for $3.50 a dozen)
    •4 tbsp butter, melted $0.70 (I used refined coconut oil from Amazon that is 38cents an ounce)
    •1/2 cup whole fat, plain yogurt $0.25 (I used cashew milk which is $4 a half gallon)
    •2 tsp apple cider vinegar or lemon juice $0.01 (I used Bragg or Spectrum…appx $6 a quart)
    •1/2 cup coconut flour, sifted $0.25 (I bought a 25#bag from Costco for $2 per/Pound)
    •1/4 cup psyllium husk powder $0.75 (I got this SO long ago I don’t remember the cost so this is based on the Amazon price)
    •1 1/2 tsp baking soda $0.01
    •1/4 tsp salt $0.01

    Total for one small loaf: $3.25 (rounded up)

    • Caroline Potter says:

      Love this cost breakdown! Your pan size will greatly influence the end result, however please note that the bread should be about 3-3/12 inches tall!

  35. Ginger says:

    This bread is amazing!! I usually hate coconut flour recipes but have continued to search for something bread-like that I can actually eat. I did not have high hopes for the recipe and was so pleasantly surprised by the results. It rose perfectly in the oven and was so easy to slice, not to mention that it is delicious. I used coconut oil instead of butter and coconut milk instead of yogurt. Thank you so much for sharing.

  36. Janet says:

    I made two loaves seven days ago and forgot to freeze one so its been in the fridge! Any idea how long these last without being frozen?

    • Caroline Potter says:

      I have kept mine in the fridge for about 5 days, but don’t know much more beyond that! You would just have to test and see!

  37. Felicia says:

    This recipe looks great. I’m excited to try a psyllium bread with coconut flour! Do you know if this recipe would work with the same weight in eggs but eggs whites only?

  38. Sonja Person says:

    Thank you for this recipe. I just finished having two soft boiled eggs and a slice of your delicious and easy to make bread. Whether or not humans are adapted for grain consumption, we’ve been doing it for 10,000 years – so it’s certainly a hard habit to break! Giving up bread had left me with a wanting void, especially at breakfast time.
    My world is now once again complete. 🙂

  39. Kapu says:

    Would sour cream work in place of the yogurt?

  40. Bob says:

    The American College of Allergy, Asthma & Immunology (ACAAI) states: “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.

  41. Li says:

    What if psyllium husk powder is not an option for us? Then what can you use in place?

    • Caroline Potter says:

      I carefully test everything and sadly can’t make substitutions as grain-free ingredients are very difficult to work with!

  42. Veronica Pinto says:

    Hi Caroline,
    I followed your recipe exactly (the psyllium husk + arrowroot version) and although it turned out okay… it didn’t rise and the inside is grey! Any idea what went wrong?

    V x

  43. dana O. says:

    I made this today in mini loaf pans & it turned out fab! I am in love….I’ve been making cloud bread but not good for snadwich, to soft. This holds together & has shape. Thanks, Dana

  44. AislingMarie says:

    I love this bread! I’m type 1 diabetic and can’t cope with gluten (even though I’m not a diagnosed coeliac). It’s so nutritionally balanced, easy-to-make and tastes great. Thank you for sharing!

  45. Lucila says:

    Hi! I’ve just made this bread and since I did’t have the psyllium I used all arrowroot (1/4 cup)
    other than that is the same recipe and it turn out good but the inside it’s greenish… Do you know why?

    • Caroline Potter says:

      hummm…never had that happen! I do know the brands of coconut flour are very un-regulated so recipes with coconut flour can really change depending on the brand you use.

  46. F says:

    Hi, just wondering can I substitute buckwheat or amaranth flour for coconut flour? Thanks for the recipe, looks yummy.

  47. Willow says:

    I was so excited to try this bread. I love using coconut flour but the texture is usually not right, so when I saw psyllium husk powder as one of the ingredients, I knew I had to give this bread a try! I was very disappointed when I took the bread out of the oven because the loaf was so short and the texture was very chewy and gummy! I didn’t love the flavour either. For now, I’ll try toasting it and hopefully it can get more crispy. Do you know why the loaf could have been so gummy? I substituted 2 flax eggs, used a homemade oil blend in place of butter, and also used almond milk. I was wondering if maybe it was the brand of psyllium husk powder I used? My loaf was also very dark, not light at all in the middle like yours. I really want to achieve a loaf like the one in the picture, so I’ll keep trying!

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  49. Elizabeth Smith says:

    I was so excited to find this recipe as I don’t love baking with almond flour as a substitute for gf or regular flour, and I find recipes with lots of coconut flour don’t taste right to me. I followed the recipe exactly except that I substituted ground flaxseed for the psyllium and it turned out great. Excellent flavor, great crust. Definitely the best grain free bread recipe I’ve tried.

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