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.
Paleo 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.
Substitutions for Paleo Bread
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.
Experimenting with Paleo Bread
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.
Paleo Bread
Ingredients
- 2 cups blanched almond flour (not almond meal)
- 2 tablespoons coconut flour
- ¼ cup golden flaxmeal
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 5 large eggs
- 1 tablespoon apple cider vinegar
Instructions
- Pulse almond flour, coconut flour, flax, salt, and baking soda in a food processor
- Pulse in eggs and vinegar, until combined
- Transfer batter to a greased 7.5 x 3.5 inch magic line loaf pan or 7.5 x 3.75 inch fox run pan
- Bake at 350°F for 30 minutes
- Cool in the pan for 2 hours
- Serve
Low-Carb Bread
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!
How To Store Paleo Bread
To store this easy Paleo Bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
More Easy Paleo Recipes
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:
Michelle says
When you measure the flax meal, do you pack it into the measuring cup the way you pack almond flour? Do you happen to have a weight for the 1/4 cup of flax meal?
If you need ideas for future recipe projects, I’d love to see a graham cracker substitute!
nikki k says
I would love a paleo grahmn cracker sub as well. There is a restaurant in downtown Denver, called Euclid Hall, and they make this dessert called S’more Pot d Creme with a homemade grahmn cracker that is AMAZING. Could piece together the pot d creme if I had a grahmn cracker. Hint, hint. ;)
Silvana says
oh yes graham cracker would be so good!
Amanda says
Here’s an awesome grain-free “graham cracker” recipe that I recently used for s’mores:
http://eatthecookie.wordpress.com/2010/07/25/honey-graham-crackers/
I subbed stevia for the small amount of sugar, and they came out sooo delicious!
Roy Johnson says
Only graham cracker recipe I have seen is a low carb one from Birgit Kerr.
Be nice if Elana reworked it for gluten free.
Tonya says
Just in time for back to school! I try to keep my family Paleo, but once in a while they still want that sunbutter and jelly sandwich! Thank you! Thanky you! Thank You! I have all of the ingredients and will be making this today!
Christina says
I’m making this today! Thank you for sharing your creative genius with us. I know I speak for all your readers when I say that we ALL appreciate your talents and willingness to share! Cheers!
Leeann says
Just wondering about the use of Magicline pans. I notice that they are made with aluminum. There’s a lot of info on the web about the dangers of cooking with aluminum as they may contribute to the development of Alzheimers. Does anyone know if these are these pans coated with something to prevent the leaching of aluminum into the baked goods?
Tina Jo says
I won’t use aluminum either. I found a nice cast iron loaf pan that is smaller like the Magicline (look on Amazon). I also have two regular size glass loaf pans. I agree – stay away from all aluminum!
Sherry England says
If I use a glass pan would I decrease temp 25 degrees as in most recipes using glass?
Amanda says
Do you have a link to that cast iron loaf pan? I looked on amazon but didn’t see anything close to the size of the magicline…
Bina says
I agree not only a problem for Alzheimers but for thyroid issues too, I have a messed up thyroid and have to avoid aluminum like the plague! I personally prefer Pyrex lined with parchment, slips right out.
Cindy Banes says
As a breast cancer survivor, aluminum is also not allowed in my house. Breast cancer and Alzheimer’s patients all have excessive amounts of aluminum in their system. Avoid at all costs! But the parchment paper is a great idea!
Ria says
How did cooking the bread in class turn out?
Amy O'Sullivan says
To the cook worried about aluminum.
I have ordered this pan and plan to line it with parchment paper.
Cynthia says
Fabulous idea! I have one of these pans and I think the parchment paper would be great.
Bridget says
I found this site that has 7.5 x 3.5 loaf stone wear
Bridget says
https://www.louisvillestoneware.com/shop/home/bakeware/
Nancy says
B, have you used this to bake in yet? Do you like the pan and the product produced?
N
Colleen says
I was curious about the pan and found a very interesting 1 out of 5 star review on Amazon. The customer who purchased and used the pan not only got a metallic taste in her(?) first loaf, but the bread was also tinged green. She had to throw the bread away. I do not know if it would get better with use and washings, but she gave a good enough argument for me to avoid this buying this particular pan.
http://www.amazon.com/review/R28P6R1NG97S85/ref=cm_cr_pr_viewpnt#R28P6R1NG97S85
Maybe a different pan brand would be better.
Shelly says
aluminum will only leech into a product as a reaction when in direct contact with highly acidic ingredients. I.e. don’t make lemon curd or marinara sauce in an aluminum pan.
Am says
A lot of false info. There is zero evidence.
Krissy @ Make It Naked says
THANK YOU! I am new to GF and really miss making quick breads. I’m still learning a new way around the kitchen. Lots of changes and your site has been a great help. Thank you.
Hanri says
Ah, just what I was after, I can’t wait to try it, thank you Elana.
PS: I made the Lemon almond biscotti last night, and all I can say is that right now I have a belly full of delicious lemon almond biscotti, success indeed. x
Hanri says
Just to let you know, I made the bread last night (no substitutions) and it is fantastic! My favourite gluten free bread yet, I even added a link to your recipe in the newsletter to my yoga students telling them to try it.
Thank you.
Celia says
This looks fantastic! I was just thinking I “needed” to make some bread, but until now was thinking of your “rye” recipe. I think I’ve changed my mind!
Hrather says
After some searching, I can’t figure out how a magic line pan differs from a cheesecake pan. Is it the same?
Anne H. says
It’s a brand of pan – I just bought one here and am about to try making the bread. http://astore.amazon.com/elanaspantryc-20/detail/B0007Q3QTE
It’s the exact size for this particular recipe. Elana says above that if you use a larger loaf pan, the bread will be wider and lower. (still delicious, I’m sure)
Patty says
I was wondering why mine looked so squatty. This was my first attempt making any paleo anything. After dropping a bizillion dollars at Whole Paycheck, I got all the goods and went to baking. The inside of the one I made looks identical to the picture but I used a regular size loaf pan so it horizontally challenge albeit delicious.
Patty says
I meant vertically challenged : )
Kae says
Patty that’s funny…I shop at Whole Paycheck also. I am going to try this recipe this weekend. I tried the breakfast bread and it was delicious.
Erin says
I found coconut flour at Sprouts for $3.49 per lb, so much cheaper then whole paycheck.
monica says
they have organic coconut flour at costco now! I’m in canada-west coast but check where you are
Roxann says
I am on the west coast too – which costco has it – mine doesn’t but it does have organic coconut which I know I make into coconut flour if necessary.
Marcia says
Winco has organic coconut flour in their bulk section. It’s a reasonable price.
MM says
Trader joes now has coconut flour. It was under $4. Could not believe it. And it was organic to boot.
D says
Laughing at your Whole Paycheck statement. If you have an Ocean Mate Job Lot near you you could save your paycjeck. I buy all of my organic non grain flours there for a lot less than what whole paycheck charges.
littleriddle says
This bread is fantastic!! I followed the recipe exactly but doubled the batch and used a regular banana bread pan. My 5 and 2 year old love it! May try to decrease the egg to see if it will rise a bit more. Fantastic!! Thank you!!
Amanda says
Did you try decreasing the egg? I am curious to see how that turned out. Please let us know!
Carolyn Davies says
Hi I reduced the eggs by 1 (did not realise I only had 4 eggs left)
As I did not have a small loaf tin I put this mixture into a 6 hole muffin pan.
I baked them for just under 25 mins and they were perfect.
Tasted fabulous.
Judy says
for a lighter fluffier bread, try using just the egg whites.
Judy
Shayla Ashmore says
Try beating the egg white until stiff peaks form. That will add lots of fluff.
Jan Vaughn says
I thought about that while I was processing the mixture as the other paleo I made with much success had peaked egg whites…will try again. Thx for sharing.
Claudia says
Listen carefully… do you hear that sound?
That’s me woohoo-ing you from across the ocean!
This recipe looks wonderful, Elana! Till now, I made an all-almond flour bread and even though it was semi-sweet and delicious, it was also dense and chunky. Just last weekend, I caught myself wondering – what if I were to add just a bit of coconut flour to create some fluffiness? And then I started fretting about the proportions and decided to sleep on it for a few nights and postpone my kitchen adventures till next weekend.
So you can imagine my joy at finding this recipe in my inbox. You did all my thinking for me! Thanks a gazillion… off to bake some bread now…
Woo-hoo!!!
Brehan says
Haha! That’s exactly what I was thinking, thank you ELANA for doing the thinking for m!
joesy says
what’s the recipe with coconut flour????
Sue says
What is acv?
Thanks, Elana.
Nicole says
Sue,
This is Aplle Cider Vinegar.
Nicole
beth says
Apple cider vin
ROSE GIGLIO says
i have made it now twice,OMG it’s wonderful!! I did add a few things, raisins , 1/2 c br.sugar,1 tab cinnamon,i also used dark flax meal only because golden was out of stock.now it’s a cinnimon raisin bread,i will try this week your orig recipe. The texture is fab
thanks Elana.BISCOTTI GIRL
Annie says
Apple Cider Vinager…Braggs is the best because it’s raw and very healthy
Mimi says
I make my own ACV from apple scraps. It’s so easy….after peeling and coring apples for another recipe, you take the scraps, let them air dry for a bit, then put them in a jar with water, cover with coffee filter and rubberband, put in cabinet and let it sit. 3 days is minimum, and better is 5-6 weeks or longer. I have let it sit for months and have come out with a great product. My first batch, I did add a couple tablespoons of Braggs as a starter. This will create a “mother” you can use over and over again. It’s a continuous process…and you never run out of ACV!
Louise G says
Thank you for your acv recipe. In fact, I had just looked one up this morning as I find it soooo very expensive and I go through a lot of it! I’m looking forward to making this bread as well, very soon.
Betsy A says
Wow! This is so interesting, I’m going to try it…saving $ in any way is helpful
Pamela says
Apple cider vinegar.
Connie says
If you dont have a food processor what would you suggest?
Connie
Casey says
For the dry bits, I would use a flour sifter or a sieve depending on what you have in the kitchen. Adding in the wet would require a spoon. The food processor simply takes out the labor of mixing it by hand. I haven’t made this one yet (tomorrow I will) but I’ve made banana bread more times than I can remember and only once has it been done in a food processor.
Jenny marion says
Does anyone know the carb and or fat content of one slice of this bread!! I made it and love it but was just curious since I still watch my carbs!
Thanks
Jen
TAMARA says
This bread looks so good. But I recently found out I cant have eggs, dairy, and sugar. Any suggestions on what to supplement your recipe for no eggs and honey? I know I can use applesauce. If you have any suggestions could you also give the measurements to for the replacement.
Thanks in advance
Tamara
Theresa Preston says
You can use flax seed as an egg replacer or avocado as well.