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:
Chris says
Arghhh! Me too! My bread has a raw cavern in the middle–but the cooked ends taste good! I’m at the same altitude as Elana so I can’t imagine i need to adjust for that but maybe. Help!
Chris says
OK–replying to my own comment! I tried it again. I used 4 eggs (instead of 5) and only 1 t. of baking soda. The loaf rose nicely, there’s no cave in the middle and it’s cooked all the way thru. Oh–it also required an additional 5 minutes of cooking.
I found the first loaf to be a bit soda-y tasting so hopefully the adjustment took care of that too.
Pat says
Chris – thanks for the great suggestions. I will try again with 1 less egg and reduce the soda as you did.
Hoping for a fully cooked loaf to enjoy.
Pat says
Nothing like wasting expensive ingredients. I bought the pan, the exact size and brand. My ingredients were exact and fresh and I baked it at 350 for 30 min and it came out completely uncooked in the center and crusty and risen on top. Back in the oven for 15 more minutes – still raw batter through the entire center of the loaf. I now have it back in the oven to finish cooking the center which will no doubt burn the outside. But I’m not wasting all those ingredients and throwing in the trash. Including the pan, I have a huge investment and expected it to turn out so nicely. Is 350 correct? for only 30 minutes? correct? what could possibly cause this. The pan was dead center in the oven as well and my oven works.
I’m low carb and have baked with almond flour and flax meal, coconut flour since 2007. I know these ingredients and I always buy and keep them fresh. What happened? All opinions welcome. Disappointing because I love your site and know you test and test and I never change your recipes.
frostedsnow says
I just made the bread today (in a mini oven too!), made a few tweaks, and it came out as the picture did.
Instead of baking it for just 30 minutes though, I left it in the oven for around 50 mins without taking it out or opening the lid even once. Maybe you can give that a try next time.
Also make sure you use a mini pan.
To everyone else, I also recommend putting less baking soda because as I came back to read the comments, it does taste very metallic.
I’m pretty sure if you lessen the amount, it will still rise fine because I’ve made different bread recipes with less than half the amount of baking soda!
Kelly says
Mine came out perfect following the directions exactly (and for the first time, one of my recipes looks exactly like the picture!). I was having problems baking gluten free foods in my new house, I had to extend cooking times and then they were unevenly cooked often. I finally had the temperature checked on my oven and it turns out my temp was running quite a bit lower, the repairman said it was a common issue. Once adjusted my GF recipes are coming out perfect. (It seems gluten free baked goods are a little more tempermental.) Just a thought, the trouble may be your oven.
Elisabeth says
Exact same thing happened to me today :(
Erin says
I LOVE this bread. For the past two weeks, I’ve made a double batch using 4 mini loaf pans lined with parchment paper. The size is perfect for the kids’ lunch sandwiches, with an egg on top in the morning, with a spread of almond butter for snack and so much more!!! Thank you sooo very much!
Patty Rathwell says
I really like your paleo bread. In fact my whole family does. I wanted to let you know that instead of the honey, I substituted blue agave and it came out great! Now, I’m eating bread regularly again. Thanks.
jaime says
does anyone know what i could sub for almond flour if child is allergic to all nuts,rice,coconut and gluten.
Nick says
So I made a loaf of bread this past weekend, it tastes great but didn’t rise. I used almond meal instead of almond flour because of the price difference and didnt have apple cider vinegar. Could either of the two be attributed to the lack of rising, any suggestions welcome.
Tonya says
Did you replace the apple cider vinegar with any other type of vinegar or acid (like lemon juice)?
Nick says
No, should I have?
ironcharles says
Yes. Bread rises because of the carbon dioxide released by the baking soda, but in order to work the baking soda, which is alkaline, needs to react with an acid, which in this case would be the apple cider vinegar. You can substitute lemon or lime juice in a pinch, but without an acid, your bread won’t rise.
Michelle Lancaster says
I made this bread today and it is AMAZING!!! I’ve been eating paleo, gluten free and dairy free since early November and the ONLY thing I have missed is bread. I can’t believe how light and moist this delicious bread is. It was wonderful warm and smeared with a layer of sunbutter and it made an amazing tuna sandwich later when it was cooled down. The only thing I would do differently next time is try not to eat the entire loaf in one day!! Thank you so much Elena. It’s PERFECT!
Tanya says
I don’t have a food processor… will this work if I just mix it the old fashioned way, by hand?
…. wonders why everyone just assumes everybody has a food processor…..
Marsha says
This recipe also works well in two 3″x6″ mini loaf pans. Thank you for the recipe, it was a hit!
SoCalBonnie says
Elana, I adore this … it’s now my go-to gluten-free bread recipe.
I can dress it up or down with spices, nuts, fruits, chocolate, whatever, and I make frequently make it for friends as a gift. It is the very first gluten-free bread that my non-GF friends have ever liked, and I’ve tried every store-brought version as well as numerous homemade versions.
When I first made it, it was too wet in the middle. I tested my oven temperature and it was just right, and I also have the pan you recommend. I live very close to sea level; I don’t know if that would cause the problem, but I did tweak the recipe a bit and now it always comes out perfect for me every time.
My tweaks: use 4 eggs instead of 5, and bake it for 45 minutes instead of 30. It rises a little higher than the photo above, and is moist and slices thinly without crumbling. It’s always a beautiful loaf.
I use parchment paper to avoid the aluminum in the pan and that makes a nice liner to lift out the loaf (no cleaning!). I’ve made it with coconut oil, ghee, and regular butter… it’s always yummy! I’ve substituted coconut sugar for the honey and once even made it without a sweetener… it’s always fantastic! Occasionally I’ll substitute chia for the flax seed, too, but the basic recipe is the backbone for all my experimenting.
I’m about to make this loaf (again) for yet another friend who is desperate for a decent gluten-free bread. When I do this, I always tuck a copy of your recipe in with the loaf so they can make it themselves — but also know where to go for more recipes.
Thank you so much, Elana, for all you do!