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:
AnnMarie Deis says
I omitted the honey and added pizza seasoning and sun-dried tomatoes. DELISH!!!!! I’m making them into bruschetta and serving with pizza soup. Thanks, Elana!!!
Jan says
After making this wonderful bread half a dozen times (that’s in 10 days!) I decided to experiment. To this recipe I added a handful of each: drained and dried Calamata olives, fresh rosemary, raw pecans. I doubled the salt, at least, and sprinkled a few shakes of garlic powder into the batter. The new bread is just delicious. I just finished a piece with a smear of chèvre on it whine still warm.
Elana, you are making a gluten-free (sugar-free, also honey-, dyes- and cholate-free college girl very happy and her also gf mama is happily supplying and sending. Thank you for your thoughtful and delicious recipes.
PaleoMyWay says
Thank you SOOO much for this recipe. I made it the other day and it was delicious smeared with a thick pat of butter. I’ve tried several grain-free baking recipes and have always been disappointed but this bread is such a treat I would eat it even if I wasn’t grain-free! (can’t wait to try your banana bread recipe!!)
AnnMarie Deis says
I am wondering if the honey has a purpose in this bread or if it’s just for taste. I’m looking to just omit it for a more savory bread, but not sure if it’s necessary for texture.
Wonderful bread, by the way!!! It makes awesome french toast!!! :)
AnnMarie
beth says
How do you store the paleo bread?
Zoë says
I’m wondering the same thing…I tried to sift through some of the comments but there are just too many! :)
Rachel says
I have tried this twice and both times ended up with a loaf with a hole in the middle! Any idea what I am doing wrong?? Thanks! The ends are great–I just wish I would get a whole loaf sometime! lol.
Meredith says
I substituted quinoa flour for the almond flour and it worked well. The loaf was somewhat dense but very good (though could have used a touch more salt) with a nice crust to it. Looking forward to making this with almond flour after reading the comments of it being fluffy and light.
Mindy says
I just made this and it is SOO good! After reading all the comments, I decided to add another 1/2 tbsp of ACV. I also put the mix into two mini loaf pans. Because of this I reduced the cooking time by just a few minutes. They came out perfect! We are in love with this bread!
Tonja Pizzo says
Hi Elana:
Our family LOVES your paleo bread recipe (among others–like the muffins, cupcakes, cookies…) I’m wondering if have any plans to work on a Paleo Tortilla?? Mark’s Daily Apple posted one–I’ve made it a couple of times–changing the recipe a bit–but have not figured out a way to keep the tortilla from falling apart once you fill it. Any suggestions or tips would be GREATLY appreciated.
Thank you,
Tonja Pizzo
PS. Our family (and friends) are really enjoying the Almond Flour cookbook!! Thank you for all that you do!!
Ellie says
I love this Paleo bread.
Elana, it would be great if you came up with a similar Paleo bread for a larger loaf pan:):)
Thanks!
Ellie