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:
Judy says
Elana, have you ever tried forming your bread recipes as roll or bun shapes instead? I’m wondering if they would work in a different shape. Thank you! :)
Mary Ann says
I have done this many times in many different ways. I used a regular size muffins pan and make dinner rolls for the holidays. English muffins rings for burger size buns, and whoopee pie pans for slider size buns. I use a standard size ice cream scoop for the rolls and slider buns (1 level scoop) and 2 scoops for the larger burger buns. Usually bake rolls and sliders for 20-25 minutes and for the bigger buns, start checking them at 25-30 minutes. Hope this encourages you to experiment,
Mary Ann
Mary Ann says
Change the above baking times to: At 350 degrees, sliders and rolls- 15 minutes and burger buns- 20 minutes. Let your own oven temperature and kind of pans be your guide to perfection.
Mary Ann
Lee Kirby says
Finally found the recommended loaf size and could hardly wait to make this paleo bread. After 45 minutes and the toothpick coming out clean, removed it from the oven. After it cooled, cut it to serve and had two inches on either end and about a half an inch on the top and bottom that were edible. The middle consisted of what I would call an empty tunnel about the size of a silver dollar and surrounded by uncooked batter. Yuck. What’s so interesting is I made your Scrumptious Sandwich bread out of your book, and it turned out perfectly. I’ve been baking a LONG time, and I can’t even speculate as to what happened to this loaf. Did I have a massive air bubble in the middle, and, if so, why? Did using the food processor affect it? Any light you can shed on this will be greatly appreciated. I’ve been experimenting with the recipes in this cookbook and loving it. Please help me understand what happened to this paleo bread.
April G says
This happened to me a lot too – I haven’t quite solved all my problems with it, but I did have to lower the temp of the oven to 325, cover it after 30 minutes then turn the oven off and let it sit covered for about 15 minutes afterwards to have it fully cook as the oven cooled. It sometimes browns too much/gets dry if left for too long.
Krystal says
Elana, this bread is AMAZING. Seriously. We made some today, using ground chia seeds in place of the flaxseed meal, and xylitol in place of the honey (honey spikes my blood sugar too high, unfortunately), and it came out SO delicious. We used a little to do a trial run of Thanksgiving stuffing, and it came out JUST like our old corn bread stuffing recipe. I get to have stuffing this year!! Thank you so much for putting in all the work to get the recipe just right. It is much appreciated :)
Nikki Ostrower says
My clients and I adore this recipe. I am about to make it now and add some pecans to it.
Thanks for all your delicious and nutritious recipes
Nikki
NAO Nutrition, NYC
Christina says
Elana, is the honey used for sweetening in a Paleo-friendly way or to work as an acidic ingred. along with the ACV to activate the baking soda? I generally use coconut palm sugar syrup in place of agave and honey. I did so in this recipe as well but it came out a little bit dense, like a leavening issue. If you say the honey’s just to sweeten, I’ll adjust the leavening issue on my end by experimenting with other options. Otherwise I’ll use honey next time and see if that helps. The bread is fabulous regardless! Thanks!
sarah says
Can i make this in a bread machine?
Holly says
Hi Sarah
I’ve made this in my bread machine several times, and it comes out beautifully. I double the recipe, choose the quick bread setting and it produces a nice 1 kilo loaf (2.2 pounds). I’m using a Kenwood model BM450 as I’m in the UK, but I think the same machine is marketed in the US by DeLonghi, if anyone wants to compare specifications. I just dump all the ingredients in the pan in order, and give a couple of stirs around the edges of the pan with a spatula while its on the mix cycle (though I’m not sure if its even necessary), and that’s it.
I made the recipe exactly as stated the first time, but found it tasted a bit sweet for a savoury sandwich bread, so am now omitting the honey, and it still comes out fine. It also cuts down the carbs even further.
I’m really grateful for this recipe. I’ve been primal/paleo for a couple of years, and last year I spent a lot of time experimenting with more paleo versions of Elana’s Simple Bread and Bread 2.0 recipes that would work for the bread machine, but none of them came out as well as this.
Thanks again Elana!
Holly
Sabine says
I made it yesterday, i just noticed that it has quite a strong smell. I used olive oil instead of coconut oil & regular vinegar. Has anyone else noticed this?
Amanda says
how did this turn out with these substitutions?
Tressa B says
Mine has an ammonia smell and taste to it, alothough I can’t figure out why.
Wendy says
me too! would love to know why???
Laura says
Yum. I just made this, and it turned out perfectly. I just wish that I had bought jam when I was at the market this morning to spread on it. I was most impressed by the fact that it actually has a crust. Excellent recipe. Thank you!!!! I’m so happy to be able to have fresh, homemade grain-free bread.
Jodie says
Hi Elana thanks for this recipe. I’ve used it to come up with an Australian version using ingredients we can source locally. I love your blog keep up the good work. Jodie
Here is a link to my recipe if you would like to see the modifications.
http://www.modernpaleo.com.au/?p=814
Chris says
I doubled the recipe and used a 9×5 loaf pan.. baked at 350 for about 50 and it came out great!
Still a little short but good nonetheless.