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:
Christine says
Hi – I can see from the ingredients that the paleo bread could and should be low carb, with high protein… Does anyone know the carb and fibre content per slice or for the loaf??
Many thanks,
Christine
SoCalBonnie says
Christine, I make this bread with 4 eggs instead of 5 (see my comment why) but worked out how many calories, fat, protein and carbs are present in every loaf.
Carb 84.54
Protein 77.95
Fat 177.36
Calories 2163.83 per loaf
If you use 5 eggs, you’ll need to adjust those totals. You’ll also need to count how many slices you get per loaf and divide accordingly. Sometimes I slice the loaf thinly (like zwieback) and sometimes more thickly, like traditional bread.
(I was not a math major, so you might want to double-check the numbers yourself, too!)
Christine says
ok that’s great information… thanks for answering me. I too just love this gluten free bread. My absolute favorite and love your additions for a different flavor!
Gail Gibson says
After nearly a year on a gluten-free diet, I finally ate a delicious piece of bread! I love the texture and taste of this recipe! Thanks so much!
Melissa Thomson says
I just made this for breakfast this morning. FABULOUS!!
Michelle says
Thank you for the recipe; it looks quite nice.
As for the preface to it, could you be more snarky? People are curious and not every place in the world has Celtic sea salt or coconut flour easily accessible. Given that you try every minute substitution, it makes me wonder if you tried Celtic sea salt vs. Gaelic sea salt. Geez, woman, lighten up and realize that people are just tapping into your wisdom. Who knows? Maybe you tried the substitution they were asking about and you can tell them how it worked out.
Cheryl says
I’m having trouble with it getting done in the middle and checking if it is done. It seems to be jiggly in the middle but the skewer comes out clean….any ideas? Do you know what temp it should be in the middle?
Thanks!
Arlene says
what can be used instead of coconut oil – I am allergic.
Sarah says
Hi Elana, first let me say this bread is DELICIOUS! It turned out sweet, very moist, and just wonderful. HOWEVER, I am new to gluten free baking and despite the deliciousness of the bread, I ended up with a very faint ammonia-ish smell/after-taste and for the life of me I cannot figure out why. The only difference in the way I made my bread from your recipe is that I used whole, raw almond meal and whole, raw flaxseed meal, because that is what I had on hand. Oh and i used pure maple syrup instead of honey.
Any ideas?? Thanks,
Sarah
Tressa B says
I’ve made this three times now and every time had a very strong ammonia smell. I started a forum about it under “Paleo Bread”.
Wendy says
where is this forum? I keep getting the ammonia smell too!
Donna says
I made this today but it tasted a bit too eggy for me. I baked it on the middle rack for 30 minutes so unless i under baked it but I followed all the instructions to the tee. Maybe it needs to bake a little longer. The texture was good but the egg taste put me off.
Tanya Rudman says
Thank you so much for this recipe, my hubby and I have been Paleo for almost a year and being Portuguese he really misses his bread so now I can make him a Paleo friendly bread to enjoy! I really appreciate your hard work as I know how difficult it can be to come up with new Paleo recipes hehehe
Regards Tanya
Toni Hill says
How long does a loaf of bread last sitting out? Should it be stored in the fridge or freezer?