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:
Cindy says
Hi Elana.
I found you via Mark’s Daily Apple and a link to your paleo bread recipe.
I whipped up a batch this weekend and wanted to come back and say THANK YOU!
I am recently discovering some reactions and inflamation to gluten and grains and have been trying to live without any kind of breads or crackers or baked goods and it’s killing me!
plus I love to bake and I can’t imaging living without it.
your site and recipes look and sound delish as does your Paleo Bread!
Cindy
Sarah says
Looks great! Did anyone substitute Butter for coconut oil? Im afraid of the coconutty flavor! :) Thanks
Cindy says
Yes, I did!
I ran out of coconut oil.
was awesome!
Stacey says
You can’t taste the cocnut flavor. I made this exactly as the recipe indicated and my whole family loves it!!
Sue says
I made this bread recipe today using the ingredients shown in the recipe. Since I don’t own small sized bread pans I cooked this in my enamelled cast iron LeCreuset Pate Terrine with a parchment paper liner. It made a long low loaf, perfect for smaller sandwiches or for hors d’oeuvres with a gorgeous crust. I was a little worried about the coconut oil taste being dominant in the bread but thankfully, it wasn’t. I sprinkled raw sunflower seeds all the way down the top of the loaf. I poured some apple cider vinegar into my tablespoon but finished off the amount with boiled cider to add to the apple flavor.
Lovely easy recipe to make a quick grain and gluten free bread loaf.
Monica says
This bread is AMAZING! We are a Paleo household, and we have struggled to find a “bread” recipe that isn’t dry and without flavor. Thank you so much for this recipe! I love the buttery flavor of it… plain delicious! I cooked it in a regular glass loaf pan and it came out just fine.
Nikita says
I just wanted to mention, because I don’t believe it has come up yet, that I substituted ground sunflower seeds for the almond flour (they are much cheaper and I have successfully used them in many almond flour recipes!) however I noticed something very odd this time… the bread was green when it came out of the oven! I was stumped, but after some research, found out that baking soda reacts with the chlorophyll in sunflower seeds and turns them green.
Other than the strange color, the bread was delicious!
Lisa Brown says
I don’t have the pan specified in the recipe. Can I use a 9×5 pan or will it bake incorrectly? Thanks!
Aimee says
I made this again today but added some cinnamon and mixed spice with some dried fruits and a tiny pit of maple syrup. It’s made an amazing fruit bread, delicious on it’s own. Yum!
Amanda Dittlinger says
Thanks for the recipe! I actually made it this morning, but instead of making it as a loaf bread, I cooked the batter up pancake style. Mostly because I wanted “bread” quickly! I really wanted a BLT for breakfast so using your batter as a pancake, made it cook quickly. Then I quickly whipped up some homemade mayo and fried some bacon. What a tasty breakfast! Thanks again!!
Cynthia says
Is it possible to make this vegan? I don’t eat animal products or grains as I feel so much better by avoiding them. They are too acidic and pull the calcium out of our teeth and bones to neutralize them…Five eggs is a lot to substitute for and I want to know if it’s been tried yet. Thank You!
Mars says
Posting again as this time I subbed Chia Seeds for the flax and I chopped up kalamata olives and crumbed some rosemary into the dough. My family was literally upset when I told them they ate the whole loaf. It was amazing! Try it!!!! VERY YUM.