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:
dory says
That bread looks very yummy ill be trying out that recipe for sure thanks for sharing with everyone so we can all enjoy it :)
DamselflyDiary says
Elana – I would love it if you would share more of your cooking notes with your readers. I think it would really help those of us who need or want to experiment with ingredients and/or quantities. For instance, I made this bread and find it too “eggy” so I might try it again with one fewer egg. If I knew more about your process it could help mine. Thanks for all of your hard work! I get frustrated with one bad cooking experiment — you do it for a living!
Chrissy says
Vanessa, mine too! Both times I made it … I’m wondering if I’m not “pulsing” the flours together enough?? Or it’s the pan? I bought new baking soda for the second batch but it didn’t make much difference. Still, even if I never get it to rise that much, I’ll take it at half height! We love it!
Vanesa says
Chrissy! I made it for the 2nd time today and it came out perfect. Make sure you put enough/little extra apple cider vinegar. That was my problem last time I think, I shortchanged it. This time it was perfect height, less dense, and less dark in color. ;)
Chrissy says
I am BLOWN away by this bread! I added up the protein and net carbs … umm … WOW. A huge bonus is that both kids – one of whom is crazy picky – AND my husband both love it!!!! They devoured the first loaf within a few hours. This will obviously be a huge staple in our house. It’s really a God-send. Our son, who is the picky eater, is mostly picky about proteins. He won’t eat any meat except for chicken, no eggs or dairy. We’ve gone gluten/casein free to see if it helps with his autism and as much as I totally wanted to eliminate bread, I finally just had to accept that he HAD to eat a peanut butter and honey sandwich at lunch. My cracker/veggie/peanut butter dip thing just wasn’t working. Not only will he EAT this bread – he wouldn’t eat the other gluten-free breads I was making – it is actually giving him the ONE thing he needs most – PROTEIN. Seriously, thank you, thank you, thank you!!!!!!!!!!!!!
Wendy says
Hi Chrissie,
Would you mind sharing what you used as an egg substitute in this recipe? Very recently, I’m gluten-free, dairy-free, egg-free and sugar free, and am desperate to make a bread recipe work. Thank you!
Vanesa says
For some reason, mine did not rise very much… ? Or really at all- my bread is about half the size of a loaf pan/the one pictured. Anyone else have this problem?
Vanesa says
Update! I made this bread a 2nd time today and it was delicious and perfect height. I think I had short changed the apple cider vinegar and didn’t put enough in…. this time it came out perfectly!
mkowalchuk says
I think there might be something wrong with me…my bread came out half the size of the one in the photo. I followed the recipe exactly and used nutsonline flour which has never failed me before but the result was…well yucky. Can anyone help? I’m desperate for a decent piece of toast!
Stephanie says
I made this yesterday and was so impressed! It doesn’t fall apart when I sliced it and holds up well with our blueberry cinnamon jam! The coconut oil and flour added a nice flavour and I love anything with flax seed.
Thanks so much!
Karen says
Thanks for this lower starch recipe! I made it right away and was so excited to find that it actually “toasts”! My kids are loving it!
Eileen says
This is my first attempt at making my own gluten free bread so I was nervous. This turned out amazing! Even my family who doesn’t eat gluten free loved the taste and texture. My only problem was the bread, when sliced was the size of a large biscotti.
The bread in your photo looked like the size of “real” bread so I’m wondering if it was my pan or the fact that I used Bob’s Red Mill blanched almond flour? Is the pan you recommend more narrow so the bread has more height?
I also substituted coconut nectar for the honey and it tasted wonderful.
Thank you so much for doing all the legwork for us! Much appreciated!!
linda says
I have seen almond meal and almond flous, but never blanched almond flour. Could you please comment if there is a difference, and source.
Thank you so much.