The Perfect Paleo Sandwich Bread (in 5 Minutes!)

Paleo sandwich bread sliced

Making the perfect loaf of sandwich bread – often called “Pullman bread” – is something many bakers aspire to. After all, there are few things better than two slices of soft, moist bread with a golden crust piled high with your favorite roasted meats… creamy chicken salad… or grilled with your favorite cheese.

But when it comes to baking sandwich bread without the use of grains or gluten, most loaves end up falling short (literally).

Today we’re going to show you how to create the PERFECT loaf of sandwich bread – without grains, gluten or dairy – in just 5 minutes flat!

Paleo Sandwich Bread: 3 Keys to a Tall, Golden Loaf

Obviously, the first key is to start with a good recipe. Today’s recipe uses our simple blend-and-bake Better Bread mix.

But even the best bread recipe will fail if you are using the wrong pan. For example, because grain- and gluten-free breads have a different structure and rise differently than traditional wheat-based loaves, a 9″ x 5″ pan usually produces a flat-topped loaf. Using a smaller pan, however, will allow your bread to achieve that nice rounded top (see below for specifications and our favorite brands). So, the right sized pan is the second key.

The third key is a simple trick that’s been used in conventional baking for centuries – an egg wash. By lightly brushing the top of your loaf with one egg whisked with a little water, you’ll create a beautiful golden crust with great chew and flavor.

You’ll just need a few simple ingredients to create loaves of bread just like the ones pictured here.… and a few basic kitchen tools:

  • A large mixing bowl
  • A silicone spatula or wooden spoon
  • Measuring cups and spoons
  • 7.5″ x 3.5″ or 7.5″ x 3.75″ loaf pan (like Magic Line Loaf Pan, WellBake, Fox Run or Louisville Stoneware)
  • Unbleached parchment paper
  • A pastry brush or unused paint brush

5 from 1 reviews
The Perfect Paleo Sandwich Bread (in 5 Minutes!)
Prep time
Cook time
Total time
Yield: 16 slices
  • 1 package Better Bread Mix
  • 8 egg whites
  • ⅔ cup boiling water
  • 2 Tbsp. apple cider vinegar
  • 1 egg + 1 tsp. water (for an egg wash)
  1. Follow the instructions on the Better Bread Mix package to prepare your dough.
  2. Place the whole egg and water in a small ramekin and stir with a fork.
  3. Preheat the oven to 375 F.
  4. Line your baking pan with parchment paper. Place prepared dough into lined pan. Flatten the dough so it is evenly distributed.
  5. Use your pastry brush to paint the top of the loaf – this is what will give it that golden color and a nice chewy crust.
  6. Transfer to oven and bake for 1 hour and 10 minutes or until the internal temperature reaches between 200 F and 210 F.
  7. Remove loaf pan from the oven, then carefully remove the loaf from the pan.
  8. Place the bread loaf back into the oven directly on the oven grate. Bake for another 10-15 minutes. This is an important step. It helps to drive off some of the remaining moisture in the center of the bread. And it also helps to form a nice golden-brown crust over the entire loaf.
  9. Cool the loaf completely on a wire rack. Slice individual slices, as needed. Keep wrapped tightly in cellophane and enjoy within 3 days (room temperature) or 1 week (refrigerated).


The Results: 3 Phases of the Perfect Paleo Sandwich Bread

Here’s what your bread will look like fresh out of the oven…

Paleo sandwich bread loaf

…here’s your Paleo sandwich bread just after the “naked” re-bake that will ensure all of the unwanted moisture is driven off…

Paleo sandwich bread after its quick rebake

… And here is the final result!

Perfect Paleo Sandwich Bread - in 5 Minutes!


    • Kelley says

      Hi Elena,
      Just click on the link above that says “Better Bread Mix” and it will take you to the purchase page.
      Be Well!

  1. Jan Coughlin says

    Hello – is there a way to bake this bread without the “better bread” Mix? Being as I’m in Canada I cannot get your Wellness Bakeries products here without paying a fortune to have them shipped. I love bread but rarely eat it because of the issues it causes. This looks amazing. Pls advise alternative options. Thank you!

    • Kelley says

      Hi Jan!
      We understand. Our goal at Wellness Bakeries is to provide easy-to-use grain and gluten-free mixes that you can make easily at home. I’m sorry that we are not yet available in Canada!

      For our Canadian and other international friends, you’ll be happy to know that we are releasing an ebook NEXT MONTH on baking low glycemic, grain and gluten free breads at home from scratch. It contains 25 recipes – from French bread and soft pretzels to delicious loaves – with full color photos, nutrition information and to-the-gram measurements. Please stay tuned to our newsletter for the launch!

      And thanks for stopping by.

      Be Well,
      Kelley Herring

      • Lucy says

        Is there a way to get on your mailing list when the Canadian e-book becomes available?
        I’d love to see it!

        thanks, Your Canadian subscriber!
        Canadian and other international friends, you’ll be happy to know that we are releasing an ebook NEXT MONTH on baking low glycemic, grain and gluten free breads at home from scratch. It contains 25 recipes – from French bread and soft pretzels to delicious loaves – with full color photos, nutrition information and to-the-gram measurements. Please stay tuned to our newsletter for the launch – See more at:

  2. Nellie says

    I would love to make this BUT what is this, better bread mix, Is that the trick, so we really can’t make it as good with out that?

  3. Kelvin says

    Hi Kelley,

    I live in South Africa, and do not have access to “Better Bread Mix” without paying a fortune.

    Do you have another recipe with a more universal ingredients.

    Many thanks.

    • Kelley says

      Hi Susie,
      We get this question a lot.

      First, let me reiterate that we are NOT anti-yolk around here. The yolk is the best part and provides a wide variety of essential nutrients. The only reason the recipe calls for whites only is because using the yolk tends to make our gluten free bread not rise as well.

      I like adding the extra yolks to my omelets and smoothies, to homemade mayo and also in our Chocolate Chip Cookies.

      You can also use a carton of egg whites (preferably organic) to speed up the process and eliminate the concern of the extra yolks. Of course, fresh whites will be more nutritious, but carton whites work just as well.

      Hope this helps and thanks for stopping by!

      Be Well,

  4. Jacqueline Manson says

    Hi, being Canadian myself I understand your problem perfectly. It took a lot of time, trouble, and failures but I have finally found the perfect mixes for me here in Canada. Check out Good luck and happy bread eating now.


    • Jon Herring says

      Hi Jackie… thank you for your comments. We will soon be working on offering shipping to Canada as part of our normal course of business. Currently, we only ship outside the US upon special request, and unfortunately, it is cost prohibitive for most people, as the shipping alone can run $40 to $60 per box.

      Regarding Namaste Foods, they might be a good option for someone who is just looking for gluten free mixes and flour blends. However, their products are not low-glycemic. Not only do they use cane juice to sweeten most of their dessert products, but they also use brown rice flour, arrowroot and tapioca flour. These are all high glycemic carbohydrates. Using these ingredients, you still end up with a product that is carb rich and likely to spike the blood sugar. Furthermore, brown rice flour is one of the foods most often contaminated with arsenic. In fact, some products with brown rice flour were found to have levels of arsenic up to 90 times higher than what is allowed in drinking water by the EPA here in the US.

      Namaste does state that their source for brown rice flour is clean and tested frequently ( However, this is something to always keep in mind when buying gluten free foods that contain rice flour.

      Here is an article that Kelley wrote not long ago, featured on the US Wellness Meats website:

  5. Debra says

    Hi Im the same I live in NZ and cant afford this product. when I first sudscribed to Kellys site we used to get some great recipes so looked forward to them cooking at home from scratch now it all about selling a pkt or box where did that go wrong,, again all about the money, where you could say here is the box just add water for the lazy or busy people and here is a recipe for the people that still want to bake from our own ingredients, how do we teach our kids to cook from scratch dasant matter if the box comes from you or the supper market its still in a box.

  6. Vivienne says


    Do you have any bread recipes that can be made from scratch without having to purchase a ready made flour product?

  7. Kris Kern says

    As a naturopath I wouldn’t suggest using this mix as the ingredients include ground flax seed which should NEVER, EVER be heated as it goes rancid extremely quickly when exposed to heat and light. Rancid fats are one of the most unhealthy things we could possibly put in out bodies! They cause free-radical damage which is one of the biggest cause of ageing!

    • Jon Herring says

      Hi Kris,

      We seriously consider the research regarding every ingredient we use and how the preparation method might effect those ingredients. Of course, we are aware of the concerns regarding flax and rancidity. However, the research suggests that your statement above is NOT true. And the particular concerns you express are not an issue with whole or cold-milled flax seeds.

      We have issued a response here at this link, including eight peer-reviewed references.

  8. Shehra Boldt says

    Actually, bread made without wheat (which is heavily subsidised in the US and elsewhere) and which requires using tree nuts, which are expensive by comparison will always be a bit more costly. What’s more, those who are unmoved by or ignorant of the many arguments against eating wheat and even other grains, but who prize artisanal foods, must still shell out relatively more cash for bread – we routinely spent $7-$8 per loaf of sandwich bread made with wheat, which if unsubsidised would be a great deal more expensive (seriously!), at our local farm stand. The prospect of having to tackle the job of baking a tasty and visually appealing loaf of sandwich bread was forbidding, so I’m delighted that Wellness Bakeries has devised a way to do both, without needing me to spend a great deal of effort and time to do it. Given the high cost of the ingredients required, I wouldn’t expect that their bread mix could cost any less. Plus, Kelley’s keen palate and eye make this an easy decision for me. I hope that people in far-flung parts of the world won’t have to wait long for Wellness Bakeries to begin shipping their goods to them.

  9. Dennis says

    I would love to try this bread mix however, I have some concerns. I am worthless in a kitchen and have tried baking bread before. It never came out loooking or tasting good. I recently purchased an Oster breadmaker and have had a good amount of success. Every loaf comes out looking good and tasting great. WIll this bread mix work in a breadmaker and if so what would be the settings and size of the loaf?

    • Jon Herring says

      Hi Dennis… most bread makers are designed for wheat-based bread to help develop gluten. There is no need for this when baking our bread, and it likely would not work the same way. Better Bread is very simple to make and requires no kneading. If you can make instant rice, you can definitely make our bread. If you’ll refer to the image of the back of the package, you can see the simple preparation instructions.

    • Jon Herring says

      Hi Pinkie… all of the recipe books produced by Wellness Bakeries are free. Unfortunately, they also use our mixes and we do not ship outside the US except upon special request, so that probably would not help you.

      The e-books that our sister company, Healing Gourmet publishes are available in just about every country and funds can be submitted in most major currencies.

  10. J.Marcel says

    Hi, Jon I am Canadian from Quebec that is I am french Canadian, and I would like to make Paleo French Bread. Would it be possible to cook such bread with “Better Bread Mix” and using the other
    natural ingrediants from home. If so please tell me how to purchase the “Better Bread Mix” as I am
    presently in Hollywood, Florida for 5 months. Thank you in advance for your reply. Marcel

  11. Mary plant says

    I subscribed to your better bread book and now it looks like I need a bread package mix to make this bread. I live in dublin, ireland and could never afford the price of shipping the mix. What am I to do? Could you please email me when the receipe from scratch becomes available. Do I have to pay more for this? I don’t think this is fair if I do because I took you on trust that you would tell me how to make this special bread in your book. I look forward to hearing from you. Thank you, kind regards, Mary

    • Kelley says

      Hi Mary,
      I see you purchased our book, Better Breads on 10/22. We appreciate your purchase.

      But obviously, you haven’t had a chance to read the book or try any of the recipes yet. If you did, you would know that EVERY one of the recipes in the book is from scratch, and can be made with basic ingredients found in Ireland and worldwide.

      Please actually read the book before accusing us of false advertising. We take our business and our reputation very seriously and do our very best to delight our customers.

      Kelley Herring

  12. Jeanie Goldberg says

    Hi Kelly, I purchased your Better Bread Mix and followed all the instructions that was on the package and the bread did not rise whatsoever very disappointing. There are a couple of things first on the website you say the oven should be 375 f on your mix package its 350 f quite a difference. I did use organic egg whites from a container and followed all your directions with no success. Could you please explain what may have gone wrong I am quite a food baker the only thing would be I should use regular organic eggs and separate the yolk myself and I’m wondering if the oven was not hot enough. Please let me know if anyone else has had this issue. Should your mix be added to some other GF flour?
    I also think your shipping cost were rather high.

    Jeanie Goldberg

    • Kelley says

      Hi Jeanie,
      Thank you for your note. And I’m sorry to hear about your results. We kitchen test every batch we manufacture to ensure quality. And we have not had any issues or complaints.

      With that being said, and since you are a seasoned baker, you know that things can often go wrong with even a small deviation. Here are the main things that would cause our bread to not rise as pictured above:

      1- Pan Size: While you can make free form loaves (my favorite) you can also make a gluten free bread loaf, like pictured above. However, if you do not use the pan size specified above, you will not get the rise illustrated. Did you use a Magic Line loaf pan of 7.5 x 3.5 as specified?

      2 – Temperature: I chose 375 F for this recipe as I found it really gave more “spring” and allowed the water to be driven off faster, but 350 F for a longer period would also work. I always bake my free form loaves at 350 F. Is your oven hot enough? Have you checked it with an oven thermometer?

      3 – Egg Size: I almost always use liquid egg whites from a carton for my breads just because it is easier. But sometimes, when I am baking our cookies (that call for only yolks) I use large organic egg whites. Both fresh egg whites and carton egg whites have worked fine in our Better Bread Mix.

      4 – Hot Water: We specify hot water in the recipe because it allows a reaction to take place in the psyllium that give our bread its “bready” character without any wheat or gluten. Was your water super hot? When you add it to the mix, it should be really wet and then as you stir it congeals into a dough that can be picked up with your hands.

      5 – Vinegar: Did you remember the vinegar? Very important. Our formula contains baking soda that when coupled with vinegar produces carbon dioxide – a natural leavening agent.

      As you can see, there are a lot of fun and important reactions that take place from the different constituents in our mix and in the recipe itself. I hope one of these rings a bell for you so that the next time you make our bread it will look just like the photo above.

      Regarding shipping, there’s not much we can do about Postal Service fees. But we do offer free shipping to our customers who order $100 or more.

      Happy Baking & Healthy Holidays!

  13. jerry bechard says

    Is the better bread mix package for 1 loaf or 3 loafs? Do you really use 8 eggs for just one loaf?

    What is the shipping time? Thanks.

    • Kelley says

      Hi Jerry,
      Thanks for your questions.

      We sell our Better Bread Mix in packages of 3, 6 or 12. Please click on the label of the package back to see the variations and yields of breads you can make (ie – free form, sub rolls, dinner rolls).

      Each package calls for 8 egg WHITES. Not whole eggs. We use egg whites in a carton with great success.

      Orders are packaged in approximately 2 days and shipped via USPS Priority mail which is 2-3 days in transit.

      Be Well!

    • Kelley says

      Hi Gloria!
      Thank you for your message. We get this question quite a bit.

      A bread machine is not necessary for our bread products as there is no kneading or rising that needs to take place. Our Better Bread Mix is so fast to make: You just add the mix, the egg whites and vinegar, then the hot water. Stir well, then shape and bake. That’s it!

      Happy Baking!

    • Jon Herring says

      Hi Stacey,

      This information is listed on the back of the package, which you can view in the photo section under the product listing. Each package of Better Bread mix will make two loaves, 8 hoagie rolls or 16 dinner rolls.

      Thank you!

  14. Kelly says

    hi, for the reference to the book coming out last September
    The link doesn’t work for me, I’ve looked all over the site and cannot find the book. did it come out – I’ve read all the posts, all I see is please refer to the comment above. Thanks

  15. Bob says

    I have a question, Duh? I haven’t seen anything about using a ‘bread machine’ for baking your bread.
    can you use a ‘bread machine’ to bake the breads?

    Thank You & God Bless

    • Kelley says

      Hi Bob,
      Thanks so much for your question. This is one we get a lot. Please see Gloria’s question and my answer above on the bread machine.

      Be Well!

  16. Peter says

    Hey guys!
    I live in Europe and waited patiently for your Better Breads book and purchased it as it is to expensive to ship your mix. Unfortunately almost NONE of the suggested ingredients (well we get eggs here) in the recipes are available here, such as: Creamed Coconut, Chia, Creme of Tartar, Psyllium husk powder, Arrowroot-, tapioca-, green banana-, coconut- and sunflower seed flour, , ,Now what?

    • Kelley says

      Hi Peter,
      Thanks for your note and for purchasing our Better Breads book!

      We have a large number of European customers and we’ve found all of the ingredients on Amazon’s various European sites. But since I don’t know in which European country you live, I can’t provide additional information. Attached to your receipt for the book is the customer service email (info AT healinggourmet DOTcom). Please send them a note with your country so they can give you a recommendation.

      Be Well,

  17. Linda says

    I absolutely LOVE your bread mix. I think I have made it about 20 times by now. I’m not much of a cook/baker, but this mix/recipe is really non-fail. And sooooo delicious–high in protein and fiber, low in carbs, no grains whatsoever, hard on the outside, soft on the inside. My only quibble is that it does not take 5 minutes, as you say. Each time I’ve done it, it takes me 45 minutes plus baking time. However, I do not make it in a loaf–I do small dinner rolls or buns or hamburger-type buns, so that, of course, takes extra time. Baking time varies, so I play around with it. Everyone I’ve shared my creations with LOVE this mix.

    • Kelley says

      Hi Linda!
      Thank you for the kind comments on our Better Bread Mix. We’re so glad you enjoy it and we appreciate you sharing your experience!

      I’m not sure why it takes you so long, but happy to hear the results are worth it. For me, its basically dump, stir and bake unless I’m feeling like a burger and take the time to shape some buns 🙂

      Be Well,

    • Kelley says

      Hi Helen!
      The formulas were created at high altitude, here in Northern Utah. So there is no change necessary.

      Be Well!

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