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:
Sherry England says
Hi Elana,
Made this bread the other night and it is so wonderful!!.Love it slightly warmed with a pat of butter.My only problem is that it did not rise that much so can’t really use for a sandwich.My eggs were not fresh nor my refrigerated flaxseed meal..I used a glass loaf pan (buttered).I did cook at 350 degrees for the 30 min and it came out wonderful!!Thanks so much for the recipe.I love the recipes with honey and/or stevia, sucanat or rapadura.
Chris says
Has anyone figured out the proportions of ingredients to use and baking time/temp for a normal looking loaf in a 9×5 pan?
emily says
I made this bread and it tasted overwhelmingly eggy… I wonder if my eggs are larger than the ones the recipe was based on? What is the volume or weight of the eggs?
Jan says
I’d try it again if I were you with one less egg.
Anita says
Elana,
I’ve made this bread three times now and I love it. However, I the last batch I made tasted strongly of acv. I am always careful to measure so I know that I got the measurement right and I was wondering if the acv is absolutely necessary… or if it helps with the rising. – Anita
Tonja Pizzo says
I think you have to have the vinegar to activate the baking soda…someone correct me if I’m wrong.
T
Laura Fisher says
Hi Elana,
Any plans for your own paleo recipe book?
I love all your books and paleo recipes, so a paleo book would be a great addition.
Thanks
Laura
Lisa says
Hi Elana,
I’ve tried a couple of your breads and my absolute favorite is the Paleo Bread. My problem is that my bread doesn’t rise the way yours does, is there any reason that you can think of as to why this might be happening? I follow the recipe as it’s written but my bread comes out almost flat.
Thamks,
Lisa
Traci says
Great recipe! I made it not too long ago without the flax meal (I didn’t have any) and it was great then as well, but I absolutely love it this morning with the flax added. Thank you for sharing your recipes with us!
I also recently made some of your coconut choco-chip cookies for my neighbors who recently had a baby, and they were so impressed that they were gluten free! Of course, I myself ate way too many…
KittyR says
Great bread recipe! It turned out perfectly. I can hardly wait to try the banana version.
Lori says
Just made this bread yesterday. It is sooooooooooo good! Kind of cakey but not too sweet. I only put half the amount of honey in and it was totally sweet enough. Yum! Thanks Elana!
Robyn Baldwin says
Elana, Thanks so much for this recipe. I think it’s the best bread one by far. I made this yesterday, and instead of using a loaf pan, I used my muffin top pan. They resemble the oroweat bread thins. Great for sandwiches and hamburgers.
I love that you create the recipes and then I can tweak them.
http://www.target.com/p/Chicago-Metallic-Muffin-Top-Pan/-/A-11295775
http://www.oroweat.com/thins/
Lisa Shulman says
Great idea! How long did you bake them for?