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:
Hannah says
I love this recipe! This last time I made it, I split the dough into 6 rounds and baked it in my bun pan, making 6 “hamburger buns”. I like this size better than the loaf slices because I can get a more substantial sandwich. It held up great to a BBQ chicken sandwich as well as a simple almond butter and jelly sandwich… I think this will be my preferred way of baking the bread. Thanks for such a great recipe, Elana, I love it!
Anita says
Great idea Hannah, I’m definitely going to try this!
Lisa Shulman says
Hi Elana,
Sorry if this question has already been posted. I made the paleo bread for the first time today. It tasted great but didn’t rise very much. Only got about 1 1/2 high. Any ideas what I may have done wrong?
Debbie says
I have a “typical” bread pan (Pampered Chef stone to be exact) and it’s the 9×5 size. I’m interested in making it for sandwiches, etc, but want to double recipe as I don’t care to have 2″ high slices. With that said, what are recommendations and baking times for doubling?
ginger says
If you don’t use a food processor, should you use a mixer? I wondered if mixing by hand doesn’t mix as well or is just an easier way?
andrea says
I made this wonderful bread for the second time today…I omitted the honey this time…I also baked it on the convection setting in my oven at 350 (auto-converted to 325 in the convection) for 45 minutes and then let it cool in the pan for an hour…
It was perfect, no soft spot or hole in the middle at all! And it still tasted as good as the recipe with the honey…
Lisa hohan says
Going to make this today! Made the 2.0 last night but we try to eat paleo so this is great!!
Posy says
I’m going to sound like a broken record! I just put together the “nutty bread” and it has the same ‘crumbly’ consistency. I’m not going to go any further with trying to bake this. If anyone has a suggestion I will save my mix so as not to waste 4 more eggs!
Posy says
Okay, just figured out what I did wrong, I mixed up my flours and used ALL coconut flour instead of almond flour! No wonder! Will attempt this again as it looks wonderful!
Posy says
Update: Bread out of oven, did not rise at all, I cooled it and took it out of the pan and it’s like a brick! :) On to the next recipe!
randi says
what brand of almond flour are you using and is it ‘blanched’? also, did you substitute any ingredients?
Posy says
I used the brand Elana recommended, from Honeyville.
Lisa hohan says
I have this in the oven now. I doubled the recipe to make sandwich slices but the bread is in no way getting bigger. I followed the directions to a t. Except doubled and baking longer. The 2.0 bread did not rise either all though the consistency was more liquidy and this one is thick. Did I do something wrong? My
Debbie says
I’m new to this and never tried the 2.0 bread – just came across this site a couple of weeks ago and looking to go grain-free. Didn’t know if you figured anything out or not as I’m also wanting to double and have the 9×5 size. I posted that question today and hope to get answer soon as I’m ready to make it this week.
Posy says
I just put this bread together and I think something is missing in the ingredients? It did not “pour” into bread pan as recipe suggests, it was more like a crumbly dough. I went over my steps again and again and can’t find any steps or measurements I missed. Has anyone made this yet? I have it in the oven any way as I’m not very good at figuring out what to do, so I hope it turns out! Elana, I am truly enjoying your almond flour cook book and your website is so inspiring! Thanx!
Lisa says
This sounds wonderful. Regrettably I am allergic to almonds so I’m going to give it a whirl with another type of nut flour. I’ll let you know what happens.