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:
Kathy says
Thank you – thank you – thank you!!! I LOVE this bread. I followed the recipe exactly and did have to bake an extra 10 minutes but that was the only change – and I use the small disposable aluminum bread pan (bread pops right out) This bread is wonderful…not only easy to slice but easy to slice thin and the slices hold up great in a sandwich (no matter what the filling is) and it tastes great. This is my new best bread. I told my husband that he would probably even like it but we’ll never know since it is gluten free :^)
Kathy
Kristie says
Thank you for posting this! I have been frustrated by the lack of availability of paleo-friendly breads, and my own experimentation has been disastrous!
I omitted the flax meal (because it’s not an ingredient I keep on hand) as well as the honey (because I am on a sweetener-free/fruit-free program right now to try to break my addiction to sugar), and it turned out a bit salty-tasting, but otherwise, great! Next time I will play around with decreasing the salt/baking soda or add vanilla to help with the salty taste.
I didn’t have the right-size bread pan, so I used 2 mini-loaf pans instead (approximately 5″ long, 3″ wide, 2″ deep) and baked them for 30 minutes – perfect!
Thank you again!
sarah says
Oh my dear lord this did not come out well at all. It tasted like one big egg. It looks like a loaf of banana bread without the delicious aroma or taste. I’ll have to try this again some other time. I can’t help but laugh when I look at it because I decided to stay up late to make bread that some how came out tasting like an egg-filled boot.
Sarah says
I baked this bread again (correctly and not sleep deprived this time) and it came out beautifully. I heart kitchen experiments.
Kelly says
Can I double this bread recipe in the same bread pan to make a larger loaf? Just want to see if this will work before I use 10 eggs on a loaf of bread. Thanks!
Teja says
Hello Elana.
I want to make this bread, but the problem is, that I only have coconut flour. I can´t buy almond flour in my country. Do you have any sugestion?
Thank you.
Kristin says
Try buying almond flour here… http://www.amazon.com/Blanched-Almond-Meal-Flour-lb/dp/B0006ZN538/ref=sr_1_1?ie=UTF8&qid=1325918144&sr=8-1
Jenni says
Love the bread. I think it would make a great pumpkin bread. Any suggestions for what amounts to add of pumpkin purée, and what ingredients you would cut back on to replace? And maybe amounts of cinnamon and or nutmeg you would add.
Thanks!
Alice says
Hi, I’m new to your blog and loving it! I had to laugh, though, when you said you tested even as small a change as 1/4 tsp of baking soda. Why? Because you’re in CO and I’m in TX at sea level. There is no way my bread is going to bake like your bread! But I will give a few tries, and I’m sure it will turn out well eventually. :)
Karen says
Hi Elana,
I’m especially happy that this recipe has a mix of coconut flour and almond flour because the texture is great.
However, I’ve made the Paleo bread twice and the same thing happened both times. The inside of the bread developed a huge hole and was not cooked. I’ve made the Paleo Pumpkin bread five times and had no problems, which makes me ask: since the Pumpkin bread bakes for 45 minutes, could there be a typo in this recipe and perhaps the bread should bake longer than 30 minutes?
Ron Gross says
I am having the same issue with the Paleo Bread. It turns out fine but definitely needs longer in the oven than the 30 minutes. I have tried the recipe twice now with no substitutions. The difference was how I used the coconut oil. The first time I used is as a solid and the 2nd time it was melted. Each time needed more time in the oven.
Heather says
Wow, thank you for this recipe!
I’ve been gluten-free for a couple of years now and I’m expecting my first child. One side of my family seems pre-disposed to gestational diabetes (and diabetes in general), so I’ve started really watching my sugar and carb intake.
This bread is just sweet enough, and really hits the spot as breakfast or a mid-day snack. I don’t even bother with jam or butter, delicious and moist all on its own!! I may try making it with butter or shortening next time since good coconut oil isn’t always within my budget. Perfect for my low-carb, low-sugar eating goals!
Jasmin says
i made this bread yesterday following the directions and used my Magicline Loaf Pan but it was wet in the middle and tastes like baking soda! Super gross! What went wrong? Any ideas?