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:
Johanna says
This is my first go at gluten free baking that didn’t come from a box mix. I’m impressed. You said at some point to comment if substitutions were made and how they came out, so here it goes. Try not to cringe because I know I violated some kind of foodie/paleo rule.
I ran out of coconut oil last week and my replacement doesn’t arrive until tomorrow. Desperate to try this I used canolia oil instead. I acknowledge that it’s properties are very different than coconut oil. That said, the bread is fantastic, a bit oily (but I bet that is the fault of my decision), and the taste is really eggy almost like french toast. I also lack a food processor so I mixed it all by hand after sifting the flours together.
My 16 month old son loves the bread. He prefers it over the bakery italian bread(full of gluten and yeast) that we normally get him. Plus our dog is allergic to grains, so now I don’t have to worry about our son sharing his bread with her. As for me, I’m allergic to yeast and I’ve wanted to reduce gluten in my diet. Finding gluten and yeast free bread is nearly impossible.
I’m going to experiment a bit since once I make a recipe the first time I start my own game of substitutions, though I may try this your way with the coconut oil just to see how that changes everything. Your guide to what each ingredient does is helpful as I go forth in this venture.
sandy says
Wonderful bread! Out of all the wheat-free gluten-free breads we have tried…this one is the best. Thanks!
Michelle Simmons says
Delicious! I had to use white rice flour as I didn’t have coconut and it wasn’t available at the store across the street. It smelled a bit odd, but tastes great! Anyone have any ideas as to why all my breads come out the height of biscotti (ok, maybe a little taller, but not much)? I use a Pyrex glass loaf pan. I try to avoid using Aluminum cookware and I’m tempted to try the cast iron pan that several people raved about, but I am definitely looking for a sandwich bread shape. I would love some feedback on that.
Elana – your site is my go-to place for all baking ideas and snack recipes. I’m a huge experimenter myself, so I love using your recipes for a base (or following exactly for a trial run) and then running wild. Thank you so much for all the time and effort you put into making your recipes not only edible, but delicious and filling and healthful. I’m always excited for your post.
Antoinette says
Thank you so much….saving the world, one bite at a time is perfect.
Stacey says
This bread is DELICIOUS!! Thanks for sharing the recipe!
Anita says
I love this recipe! You do a wonderful job of helping all us manage our food issues. Thank you!
Cindy Sampey says
Hi,
Has anyone tried to toast this bread and if so, how did it turn out? I love toasted bread, even for sandwiches. Thanks
Anita says
@ Cindy, YES! It’s what I eat every morning and since it’s a great protein bread it’s get me through my workouts without any low blood sugar issue. TOAST IT! YUMMMY!
Cindy says
Hi Anita – thanks so much for your reply. Now I really can’t wait to make it – yay!!! Toast again.
Connie says
I worked at a bakery for 7 years that ground grain and made fresh bread – six years into it – I found out I was gluten intolerant.
My quest has been bread with more than 5 gr fiber. Chia flour is what I have found. I substitute it for 1/3 of the flour in a recipe and it does the trick. It is lavender though and does tend to make my sandwich bread a little grey. But it is very pretty in blue berry muffins and pancakes. I grind my own rice flour, millet and corn flour and it makes a huge difference.
Lizzie B says
I’ve made this bread a half dozen times now, let’s just say that both me and the Mr like having some tasty GF bread around. I love that it is a quick bread too.
The first five times I made it in a 9×5 loaf pan and it turned out fine, just ‘squashed’. Time and temp for the oven seemed to be perfect.
This morning I made it in my brand new MagicLine pan, I wanted bread that looked more normal. 5 inches wide by less than 2 inches high just is awkward. I wound up with the doughy tunnel through the middle! So disappointed in the new loaf pan.
After reading through some earlier comments dealing with the raw middle, I think I may just double the recipe and cook it the same as I would need to for the new pan, but have normal size and shape bread.
Lizzie B says
Ok, made it again last night. Used the MagicLine pan…pretty sure I will line with parchment next time to make clean up easier.
Anywho, I set my oven a little under temp as it tends to run hot. Let the bread go for 20 minutes, covered it with foil and went another 20 minutes, turned the oven off and let the bread set in the oven for another 10 minutes. Came out beautifully! Finally I have yummy, normal looking bread.
Kim says
Just tried this subbing 2 “chia eggs” and using on ly 3 real eggs. I added rosemary and thyme too! I have roasted garlic just waiting to be spread all over it!