Bread (sandwich) - Paleo, Gluten-Free

Prep Time

5 min

Cooking Time

50 min


1 loaf


  • 7 large eggs
  • 1 cup unsweetened almond butter
  • ½ cup arrowroot starch
  • ½ cup tapioca starch
  • ¼ cup coconut oil
  • 3 tablespoons raw honey
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt


  1. Preheat the oven to 375°F. Line an 9 by 5-inch loaf pan with parchment paper.
  2. Using a stand mixer, mix all the ingredients together.
  3. Pour the batter into the loaf pan.
  4. Bake for 50 minutes or until a toothpick comes out dry.
  5. Allow the bread to cool in the pan for 10 minutes, then remove them from pan and cool on a cooling rack.
  6. Let the loaf cool completely before slicing.
  7. Store bread at room temperature in an airtight container for up to 2 days, or pre-slice the bread and freeze.


This oh-my-goodness-this-can’t-really-be-paleo bread in just ten minutes of hands-on time. I'm talking soft and pliable, pile on the salami, double decker sandwich bread.