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:
Carrie says
I made this bread several days ago and loved it. I read the directions wrong and added 1/4 honey. I was afraid the bread would be way to sweet but it turned out really nice.
I ate it for breakfast this morning with herbed goat cheese and was delicous.
Andrea says
I made this today and it turned out great! It is moist, dense, and flavorful. This is going to be so awesome for breakfast this week.
Jill says
When I made this bread it turned green, do you have any idea why or has this happened to anyone else?
elana says
Jill,
From my research online I have discovered It is possible that using brown flaxseed meal, instead of golden, may result in giving recipes the green tint that you mention. I have updated this recipe and specified golden flaxseed meal as the ingredient to use.
Thanks, Elana
Katy says
Wow, it looks like it slices without crumble. I have been experimenting with “gum free” breads and I just realized that flax and chia seed are great ways to keep the elasticity. I can’t wait to try this recipe!
Heather Jacobsen says
I have been turned off by trying to bake gluten-free breads for so many reasons, one important one being that gluten-free substitutes are often not that nutritious. And since the consistency and taste often lacks, as well, I figure, what was the point?
But I’ve changed that thinking after seeing this recipe. I love that it is Paleo friendly. The next weekend that I have a little extra time to spare, I’m definitely giving this a try. Thanks for the inspiration.
marla says
Hey Elana, I came here via Celiac Handbook. Loved seeing you featured over there…xo
marla says
This is my kinda bread indeed! Thanks Chris & Elana :)
valerie says
made this bread exactly as directed and while it tasted very good, it was rather dry and certianly was not a pourable batter. I did check the recipe again to see if I had missed out any liquid but I hadn’t. It did not look at all like the loaf pictured.
Christine says
Just made this bread, DELICIOUS!!! I only had 4 eggs and I also decided to add 2 tbls. chia seed, turned out great!!!! Thanx for the recipe
Janel says
Just made this and it is awesome!!! Thanks so much for posting this recipe!! I plan to add some cinnamon, walnuts and a little sweetener for a sweet bread to have as a treat once in a while. I will come back and let you know how it turns out:)