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:
Julie says
Just made this today and it is the BEST grain-free bread I’ve ever tried! Thank you for all your hard work!
Kim says
My daughter is allergic to flaxseed. any substitutions?
Barbara says
thank you for sharing this recipe. I made it last night and am in love. I think I will be making this at least once a week.
Robin says
Hi Elana,
As much as I love your recipes, what your calling paleo isn’t really paleo. For examplpe, apple cider vinegar, agave nectar, and salt aren’t paleo foods. There is a lot of hype out there about eating paleo. As a nutritionist, I find some of the claims about what paleo is disconcerting and confusing. I hope people are seeking help when they are following any “diet.”
Thanks,
Robin
christina says
Hi Robin,
I am studying nutrition and, like you, understand that many foods labeled as paleo weren’t actually consumed by our paleolithic ancestors thousands of years ago. I guarantee elana knows that as well. Labeling a recipe paleo is an easy way to categorize posts so those eating a paleo, or grain and dairy free whole foods diet, know it’s for them. Hope that clears up some of your frustration and or misunderstanding about paleo recipes. enjoy!
Aimee says
Thank you so much for this recipe! Just tried it out this afternoon and half way through mixing i realised i didn’t have enough eggs (i had only 3) but continued making it anyway. It still turned out really great, just a little shorter. I poured some olive oil, garlic and parsley over a slice of it and grilled it to make garlic bread. so good! :)
Jen says
Tastes great and rises beautifully. Thank you!
Paleolololol says
So is the magicline pan Paleo too? The whole Paleo craze has got to be the dumbest thing I have ever seen. Time to get off the internetz, IT AIN’T PALEO!
liz says
paleololol: please stop trolling for debates. you are in the wrong place for that, this is a peaceful blog with beautiful recipes. its a tight, warm group of readers here! no breaching with negative nellies! if you’re not into it, don’t read it!
Sandra says
Thank you for this recipe–I just pulled mine out of the oven and it’s heavenly! But I reeeeaaaally shouldn’t eat all of it…..right now……
Vanesa says
This is great with ground up chia seed too (in addition to the flaxseed for an additional nutty and healthy goodness! ;)
Sarah says
This bread turned out really nicely. Very tasty just spread with butter, and I am anticipating it will be good for small sandwiches.
One question, when I released this bread out of the pan there was a very strong ammonia smell coming from the bread. After it cooled this ammonia smell was gone. I’m just curious what could cause that odor? Is it a reaction from the almond flour? I was just caught off guard when I bent over to get a whiff of the freshly baked loaf and it smelled of ammonia!
Sandra says
Maybe it was the apple cider vinegar?
Mia says
responding to the poster talking of the ammonia smell in the bread…that is exactly what I experienced! I thought it was the baking soda but you hit the nail on the head with what I smelled also. I felt fine eating it, but it is a little disconcerting.