Healthy Sandwich Bread

4.70 from 13 votes

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If you’re looking for a healthy sandwich bread, you’ve come to the right place! This bread recipe is free from yeast, dairy, gluten, and takes 5 minutes to whip up. The texture of this bread holds perfectly for sandwiches and it’s incredibly delicious. If the recipe looks familiar it’s because I posted a similar recipe on my feed a few years ago but completely forgot about it. I remembered how much I loved this recipe so I had to make it again. If you try this recipe and love it, please leave me a review.

Sandwich Bread
so delicious when served warm out of the oven
Healthy Sandwich Bread

Healthy Sandwich Bread

Hands down one of the tastiest healthy loaves of bread I have ever made. My family finished the whole loaf within 10 minutes.
4.70 from 13 votes
Servings: 1 Loaf
Author: The Modern Nonna
Prep Time: 5 minutes
Cook Time: 35 minutes


Cordless Mixer or whisk


  • 4 large eggs yolks and whites separated into two bowls
  • cup avocado oil , or any you enjoy
  • 1 teaspoon apple cider vinegar
  • 1 ¾ cups blanched almond flour (pale yellow and fine) , (200 grams)
  • ¼ teaspoon baking soda
  • ½ teaspoon baking powder
  • pinch of salt


  • Preheat the oven to 350F (175C).
  • Take out two bowls and separate each egg. Add the yolks to one bowl and the whites to the other bowl.
  • Take a mixer or a whisk and mix the whites until foamy. I like to mix mine until they form stiff peaks. Set them aside.
  • To the bowl with the yolks, add the oil, apple cider vinegar, and whisk until combined. Add in the almond flour, baking soda, and baking powder. Mix.
  • Take the foamy egg whites and add them to a bowl. I like to fold them in until they are fully incorporated.
  • Pour the batter into a lined loaf pan. I spray it and line it with parchment paper and pour in the batter.
  • Shake the loaf pan up and down or side to side to distribute the batter evenly.
  • Bake at 350F (175C) until a toothpick comes out clean. Mine took 35 minutes but the bake time will depend on the oven.
  • Let the bread cool down for 10-20 minutes and enjoy!
  • You can keep the leftovers in a Ziploc bag in the fridge for up to a week or freeze.



I have not tried this recipe with any other substitutes so you will have to experiment if you do. I suggest you follow the recipe if you’re unsure.
Make sure the baking powder is not expired. You can test if it’s good by adding 1/4 cup hot water to a 1/2 a teaspoon baking powder. If it bubbles up, it’s good, if it doesn’t, toss it and purchase a new one.
Be careful when you separate the eggs, you want to make sure the egg whites are clear of any yolks so they can turn into stiff peaks. 
You can use any oil you enjoy. If you use coconut oil, you will taste a hint of coconut.  
This bread is perfect for sandwiches and amazing served on it’s own as well. It’s not an overly fluffy bread but absolutely delicious. 
The bake time will depend on the oven so keep a close eye on it. 
You are more than welcome to add other additions to the batter such as grated cheese or herbs if you wish. 
If you don’t want to buy apple cider vinegar I would add regular vinegar or lemon juice instead! 
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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  1. My GF daughter loves this bread, but it is so short and you have to use so much of the loaf to make a decent sandwich. Has anyone tried doubling the recipe and baking in one pan?

  2. The bread tastes delicious but mine does not look like your photo. Definitely not sandwich size slices. What size bread pan did you use? Mine was roughly 4.5” x 8.5”

  3. Im not sure what I did wrong but this bread tastes eggy and not like bread at all. More cakey consistency. I separated the egg white and yolks and made the whites foamy….

    Not sure what went wrong?

  4. 5 stars
    Soooo happy how it turned out!! Finally a GF kind of bread I’m really satisfied with, and it’s soooo moist and delicious

  5. Excited to try! I think I saw you post that you don’t need to actually separate the eggs? So do we just add eggs and whisk everything together? No need for stiff peaks right? Thank you!

    1. Hi Melissa,
      That’s right, I tested it and tried it by not separating the eggs and I just added everything to one bowl. Turned out great BUT the original way is definitely fluffier in texture.