Once you make this Paleo Sandwich Bread, store-bought gluten free bread is just not something you’ll want to go back to. This loaf is fluffy, golden, sliceable, and made with Otto’s Naturals Non-GMO Cassava Flour so it’s completely grain free and paleo friendly. The secret that makes it impossibly soft and tender? Day-old mashed potatoes worked right into the dough – the same trick that runs through so many of my best bread recipes here at Back Porch Paleo and one that I will never stop using. Trust me on this one!
This recipe was born as a loaf variation of my Paleo Hamburger Buns, with one key difference: an extra egg that gives the loaf just the right structure and lift to hold its shape beautifully as it bakes. Betcha can’t eat just one slice, and when you taste it toasted with a little butter and your favorite jam, you’ll know exactly what I mean. It also makes the most incredible base for my Paleo Caramel French Toast Dippers and works beautifully in my Apple and Pine Nut Stuffing for the holidays!
Why You’ll Love This Paleo Sandwich Bread
It uses just one flour, Otto’s Naturals cassava flour, which means no complicated flour blends or hard-to-find ingredients. The dough comes together quickly with a hand mixer, rises in about 20 to 25 minutes, and bakes up with a gorgeous golden crust and a soft, airy crumb inside. It’s grain free, gluten free, nut free, and dairy free if you swap the butter for ghee. And that toasted slice with a little something on top? Well, when isn’t that the best thing in the kitchen?!
Ingredients You’ll Need
Here’s a quick look at what goes into this loaf. Full amounts are in the recipe card below.
Otto’s Naturals Non-GMO Cassava Flour is the only flour in this recipe and it does a beautiful job. Quick rise yeast, honey to feed the yeast, warm water, day-old mashed potatoes (red or Yukon gold make for the best dough!), grass fed butter or ghee, Redmond Real Salt, and four room temperature eggs plus one additional egg for the optional egg wash on top. Simple, real ingredients and a result that genuinely surprises people when they find out it’s paleo.
A Note on Pan Size
This is an important tip and one that makes a real difference in this recipe! I get the best results from a slightly smaller loaf pan that measures 7.75 x 3.75 x 2.75 inches rather than a standard 8×4 or 9×5. The smaller pan gives the loaf more height and structure as it bakes. If you use a standard pan your loaf will be a bit shorter but still absolutely delicious. Either way, do not let the dough rise above the rim of the pan before baking. The cassava flour dough doesn’t have enough structure to support that extra height as it bakes and you’ll end up with a lip over the edge rather than a beautiful dome. Watch it closely during the rise!
How to Make Paleo Sandwich Bread
Combine your warm water, honey, and yeast in a measuring cup and let it bloom for 5 to 10 minutes until frothy and active. This step is so important – you want your yeast really happy before you proceed, so don’t rush it!
While the yeast blooms, beat the butter, four eggs, mashed potatoes, and salt together in a medium bowl using a hand mixer until well combined. Add the cassava flour to a large bowl, then pour in the bloomed yeast mixture, the butter and egg mixture, and the additional half cup of warm water. Beat on slow speed until combined then increase to medium-high for about a minute. Let the batter rest for 5 minutes, you should have about 3 cups of batter that is thicker than a typical bread dough but not quite as firm.
Scoop the batter into your prepared loaf pan, creating a gentle dome shape down the center with a small spatula. Brush with the egg wash if using. Cover with a kitchen towel and set in a warm spot to rise for 20 to 25 minutes or until the batter just reaches the top rim of the pan. Reduce your oven temperature to 385°F degrees and bake 50 to 55 minutes until deep golden and a toothpick comes out clean. Let cool in the pan for 4 to 5 minutes then transfer to a wire rack to finish cooling. Best enjoyed the day of, and absolutely worth the toasted slice the next morning!
Tips for the Best Paleo Sandwich Bread
Use day-old mashed potatoes. This is an important tip! Freshly made potatoes have a different starch structure, so waiting a day is key. Day-old, add moisture and resistant starch that gives this loaf its impossibly soft crumb. Red or Yukon gold potatoes make for the best dough, mashed simply with ghee or butter, salt, and a splash or two of milk.
Make sure your yeast is really bloomed. This recipe needs an active, happy yeast to give you that lift. Give it a full 5 to 10 minutes in warm water with the honey before proceeding. If it’s not frothy and fragrant after 10 minutes, your yeast may be old, start fresh!
Watch the rise carefully. Don’t let the dough rise above the rim of the pan. It’s an important tip because cassava flour dough doesn’t have the gluten structure to hold that extra height as it bakes. Right to the rim and then straight into the oven.
Slice before freezing. If you’re going to freeze the loaf, slice it first so you can pull out just a few slices at a time to thaw and enjoy. This is a game changer for having paleo sandwich bread on hand whenever you need it!
Frequently Asked Questions
Can I use pumpkin puree instead of mashed potatoes?
Yes! Pumpkin puree works as a substitute and makes a lovely fall variation. You may need an additional 2 to 4 tablespoons of cassava flour to compensate for the extra moisture, and you can also stir a teaspoon or so of pumpkin pie spice into the batter. So scrumptious!
Can I use sweet potato instead of mashed potatoes?
Possibly! Sweet potato puree has a similar consistency to pumpkin, so you may need to thin it slightly with a little water to match the texture of mashed potatoes. A half batch baked in a mini loaf pan is a great way to test it without risking a full batch of ingredients.
Can I use ghee instead of butter?
Absolutely, and it’s a great dairy-free swap that keeps the loaf fully paleo compliant. Use the same amount and proceed as directed.
Do I need the egg wash?
Nope! The egg wash is completely optional but it does give you that beautiful golden sheen on top that makes the loaf look really impressive. Either way the flavor is exactly the same.
Ways to Use Paleo Sandwich Bread
- Toasted with butter and jam – honestly the best way to enjoy the first slice
- Paleo Caramel French Toast Dippers – this loaf was made for it
- Apple and Pine Nut Stuffing – the perfect holiday base
- Everyday sandwiches, avocado toast, grilled cheese – the works!
- Paleo Cinnamon Swirl Bread – a sweet variation on this same dough
Paleo Sandwich Bread (Cassava Flour)
Course: Breakfast, Side Dishes, gluten freeDifficulty: Easy8
servings25
minutes55
minutesIngredients
¼ cup Warm Water (110°F)
1 Tbsp Raw Honey
2 tsp Quick Rise Yeast
⅓ cup Grass Fed Butter, softened (can sub ghee)
4 whole Eggs, large and room temperature
½ cup Day-Old Mashed Potatoes, room temperature
1½ tsp sea salt
½ cup Additional Warm Water (110°F)
1 whole Egg, whisked, for optional egg wash
Directions
- Preheat oven to 400°F. Coat loaf pan with coconut oil and line with parchment paper extending above the long sides. Set aside.
- Combine ¼ cup warm water, honey, and yeast. Whisk well and allow to bloom 5-10 minutes until frothy and very active.
- While yeast blooms, beat butter, 4 eggs, mashed potatoes, and salt together in a medium bowl with a hand mixer until well combined.
- Add cassava flour to a large bowl. Pour in bloomed yeast, the butter/egg mixture, and the additional ½ cup warm water. Beat on slow until combined then medium-high for about 1 minute. Let rest 5 minutes. You should have about 3 cups of batter.
- Scoop batter into prepared pan, creating a slight dome down the center. Brush with egg wash if using. Cover with a kitchen towel and let rise in a warm spot 20-25 minutes or until batter just reaches the top rim of the pan. Do not let it rise above the rim.
- Reduce oven temp to 385°F and bake 50-55 minutes until deep golden and a toothpick comes out clean. Cool in pan 4-5 minutes then transfer to a wire rack. Best enjoyed the day of, but slice and refrigerate for next day enjoyment. Freeze pre-sliced for longer storage.
Notes
- Day-old mashed potatoes are the key to this loaf — red or Yukon gold make for the best dough. Do not let the dough rise above the rim of the pan before baking. Pan size matters: a 7.75 x 3.75 x 2.75 inch pan gives the best height vs. a standard 9×5. Pumpkin puree can sub for mashed potatoes — add 2-4 Tbsp extra cassava flour and optionally a tsp of pumpkin pie spice.
If you make this Paleo Sandwich Bread I’d love to hear how it turned out! Drop a comment below or tag me on Instagram. This one has been a reader favorite since 2019 and it’s genuinely one of those recipes I’m so proud of. Happy baking! 🍞