This easy Paleo Bread recipe tastes great and is made with just 7 nutrient dense ingredients. That’s a good thing because “gluten-free” isn’t necessarily healthy, especially when it comes to bread. That’s why I created a gluten-free paleo bread recipe that’s made of high-protein ingredients that won’t leave you dragging. I’m loving every slice that comes from this new paleo diet friendly bread recipe.
This bread is just a bit lighter and fluffier than my other breads. It has a nice nutty flavor from the flax meal which reminds me a little bit of a whole wheat bread. And, it has a lovely little bit of a sweet buttery taste from the almond flour, which adds an incredibly rich quality to baked goods.
I’ve been working on this Paleo Bread recipe for several months and have tested it a couple of dozen times. In fact, every time I create a recipe I test each and every ingredient addition or subtraction. That’s why I think it’s kinda funny when people leave comments below recipes (or on Instagram) asking how such and such ingredient substitution will turn out.
I wish we didn’t have to test every adjustment to a recipe to figure out if it works. It would save us all so much time and money! If I only had a crystal ball that would give me the answer to all of your substitution questions, I would be so happy. Unfortunately, I don’t. So be adventurous. If you have an idea, test it. Then come back here and let us all know if it works.
I’ve updated this Paleo Bread recipe to reflect the way we now make it. If you would like to make the original recipe, just add one tablespoon coconut oil and one tablespoon honey. The bread is fantastic either way!
To store this easy Paleo Bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
This gluten-free bread recipe is based on my Bread 2.0. However, this bread does not contain arrowroot so it is a better low-carb bread recipe. Paleo Bread has a fabulous nutrition profile that has more of the healthy protein and fat that we all need! Here are some of my other healthy paleo recipes:
Comments
1,338 responses to “Paleo Bread”
Can you sub the almond flour for any other type of gluten free flour like brown rice flour, white rice flour, millet flour, or sorghum flour?
Dale, I haven’t eaten or used any of those flours since I went grain-free in 2001. Sorry I can’t be of more help :-)
Can we substitute / add sesame seeds instead of flaxseed?
Karen, I haven’t tried that so not sure :-)
Hi,
I want to make this recipe for Passover but my family and I do not use Flaxseed on Passover. Is there a sobsitute you can recommend or a recipe without seeds?
Thank you so much! Love all your recipes!
Chana
Chana, I haven’t tried that so not sure :-)
In the comments for this recipe, there are some questions regarding the coconut oil and honey. I do not see coconut oil or honey in the ingredients. Am I missing something? Or are these comments regarding other recipes? Thank you!
Wendy, for more on that go to the paragraph after the recipe :-)
Thank you!
You’re welcome Wendy!
Thank you so much for sharing such wonderful information and recipes with us and for getting back to questions/comments so quickly. This is my new favorite bread. Exceptionally easy and tastes great alone or in a sandwich!
Wendy, you’re very welcome!
Hi I was wondering if you’ve tried subbing olive oil for coconut oil? Ran out of coconut oil:(
Alexandra, I haven’t tried that so not sure :-)
P.S. I would also very much like to know the nutritional value of the Paleo Bread.
Thanks for your hekp.
Cynthia, for more on that go here:
https://elanaspantry.com/nutrition-information/
Have a wonderful day!
Elana
Hi Elana. I have made this bread twice…both times it is nothing like as raised or high as the one in your photo (or the Goop video, which has this exact same recipe). Any idea why?
I do like it, though find it a tad mealy….but very good. It also has a slight smell that one of my family members does not like (though not when tasted). Any suggestions in what I might be doing incorrected, greatly appreciated!
Cynthia, thanks for your comment. If you use the recommended size baking pan, the bread will be the proper height. If you use a pan that is bigger than the one I used, your bread will rise, but it won’t fill the pan to the right height. Here’s an example that might help –if you place 1/2 cup of water in a 1/2 measuring cup it will be 100% full to the top of the cup. If you put the same 1/2 cup of water in a 1 cup measuring cup it will only fill it 50% and will only be 1/2 full in height. That’s why a loaf pan that is too large doesn’t work for this recipe when it comes to the bread “rising” and the height of the loaf :-)
I have your first 2 books and even bought an extra set of them for a friend. I would like to have your third but when I click the link to buy it, I am taken to Amazon. I’ve been boycotting Amazon for many years now because –A) they are a monopoly, –B) they do not treat their employees well, and –C) although they are one of the richest companies in the world with obscenely high profits, they wriggle around and get tax breaks from various cities – sucking up money that we, the taxpayers should not be charged. One of the most disgusting things is for not-well-off people to be forced to subsidize the obscenely rich. So where else is your book available?
Vicki, thanks for your comment! You can buy my book wherever books are sold, it’s published by Random House and they have very wide distribution :-)
I added the correct amount of honey and coconut oil and baked in a loaf tin for 30 minutes at fan oven 160 (converted 350f) but after the 2 hours cooling it’s still slightly soft/sticky through the whole centre so have put it back in! :( I also used flax seed as I didn’t have flax meal and I’m guessing that’s why the mixture was so thick and dry/separating before cooking – I’m clearly a poor baker! Ha ha but any advice on how I can improve my bake would really be appreciated:) Thank you
Dawn, thanks for your comment! This recipe definitely won’t work with whole flax seeds, try it with flax meal and it will be perfect :-)
Hello Elena, I was wondering if you know how many carbs are in the entire loaf? We love it over in Boston and I’ve been making it for everyone I know. They can’t get enough!
Alexandra, for more on that go here:
https://elanaspantry.com/nutrition-information/
Have a wonderful day!
Elana
Really excited to try this bread but confusing myself with measurements, can you please add amounts in grams as well as converting isn’t as straightforward as I thought! Thanks so much! :)
Dawn, thanks for your comment! I would love to convert all of the 1,000 recipes on the site to metric and will add our wish to my request list :-)
Whenever I come across a recipe and I want to convert it to grams I use the amount on say my bag of almond flour and calculate it out. My almond flour weighs out to be 112 grams per cup so for this recipe you would use 224 grams of almond flour (I use superfine Kirkland brand from Costco and I’ve also used Bob’s Red Mill superfine and they both work equally well). The 2 tablespoons of coconut flour is a small amount so I wouldn’t bother weighing that out. As for the flax seed, I buy mine whole and measure accordingly and grind in my coffee grinder.
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