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:
nicole says
Hi! Thank you for this recipe. Love this bread! Do you have any nutrition info, I.e. calories, fat etc.? Thanks! Nicole
Donna says
Came upon this wonderful site and made the paleo bread last night. I used the Bob’s Mill almond flour as it was all our market carried. Also didn’t have my food processor with me so just stirred by hand. My bread turned out beautifully and delicious. I am looking forward to more trying out recipes. Thanks!
Donna says
ps. didn’t melt the coconut oil, just incorporated it with a fork and did not have any problem with ammonia smell or it not being cooked through. Did line bottom of pan with parchment. It came out great!
Julie R says
This was my first attempt at GF baking…and it turned out okay as in it’s not burnt and definately edible. I think I had glass pan issues…and I didn’t realize you had to melt the coconut oil since the recipe didn’t specify in liquid form vs soft solid…but my main comments is that it’s just too eggy. Like French toast eggy. Definately not what I’m looking for as a GF bread option to eat in the morning WITH EGGS. On to the next recipe.
Ali says
Just made this bread and it was delicious!
I substituted all purpose gluten free flour for the almond flour, and a mixture of almond meal and Psylium for the flaxseed and it still worked. I will try the original next time!
thankyou for an amazing recipe :-)
shanna says
Hey! This recipe was featured in Gwyneth Paltrow’s blog Goop today!
Melissa says
Thanks for this recipe! It was my first attempt at paleo bread and I just finished my first slice! I doubled the recipe, but used only 8 eggs instead of 10, put it an a standard size loaf pan and it came out to the perfect size and is delicious! I can’t wait to have toast!
Paige Orloff says
Yay, you! Loved seeing you get a shout out from GOOP today–just fantastic, and I wanted to say hello and congrats, old friend! Hope all is great with you and yours. xx Paige
Cristina says
Can you recommend a good source to purchase the flaxseed meal?
Sarah says
I’ve made this twice now and it’s simply delicious! I doubled the recipe to fit into my 9X5 baking dish and it came out great. Elana, I saw this recipe today and it made me want to share with you because I think a Paleo/GF version of this would be wonderful…
http://www.seriouseats.com/recipes/2012/04/avocado-cornmeal-pound-cake-recipe.html
Anabelle says
Hi Elana, thank you for these wonderful recipes, had long sought an option without wheat flour and came across your blog. I congratulate terrific and continues to share your culinary wisdom
Thank you,
Anabelle