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:
Lynn says
I am really looking forward to trying this one! thanks for sharing.
Audrey J says
Thanks for the Paleo bread recipe. I will try this one. No xanthan gum! Whoo hoo!
Vanette Fontenette says
Thank you for another amazing recipe, Elana! I am thrilled to find delicious recipes that support a healthy lifestyle, and that I can share with family and friends. Your cookbooks are a staple in our house and your blog is a gift to me. I am looking forward to trying some of your great breakfast ideas to start to school year off right. Thanks for sharing the fruit of your efforts. :)
jgentry@shaw.ca says
Ohhhh! Almond flour and coconut flour! I love it. I have made bread with just coconut flour, and love the texture, but find it too sweet. The almond flour bread I love the taste, but it’s a bit dry. This recipe sounds like a great match. I can’t wait to try it. Thanks for working so hard to find such amazing recipes and then sharing them with the world!
Mary says
Awesome! Thanks for all your work. I love that it’s made from “normal” ingredients that I have on hand. Can’t wait to make it!
Beth says
This looks like a great recipe. Hard to believe that anything would be better than your Bread 2.0 recipe, but I like being wrong ;)
Perfect timing for the cooler weather on the way, and my brother is trying out gluten-free, so I’ll make an extra loaf for him.
Nancy Jo says
I cannot find the magic loaf pan you mention as essential for your breads…..Any suggestions?
pamela says
Amazon.com has it.
Jennifer Ciano says
I was just wondering what the Apple Cider Vinegar does for the bread? Does it help it rise or something else? I am on a yeast free diet and can’t have vinegar, so I am trying to think of something for substitution for it, but don’t have a lot of cooking knowledge. Thank you.
Rhonda says
I too am on a yeast free diet. The book The Candida Cure says you can have only Braggs organic raw apple cider vinegar. I am super sensitive and I have been fine with it. Wish the best for you.I know its hard!: )
Heather says
Lemon juice *might* work. I’m not 100% sure though… Just an idea!
Masha says
The vinegar, when added last, gives the bread the rise. Often, Russian recipes call for baking soda and vinegar to give the rise (air pockets) you would normally get from yeast. I’m assuming, based on what I’ve read, that ACV has more health benefits, and a slightly different taste. I just took my bread out of the oven and it rose beautifully. Similar breads I’ve made called for less wet ingredients and were much denser. I can’t wait to cut this baby open and take a peek.
Lauren Christine. says
I can’t wait to give this a try! I will let you know how it goes.
Jenny says
I too think it’s funny how many people basically ask permission to do substitutions, as if the recipe police will come down on them or something, or like you eluded to that maybe you can predict the exact outcome of every possible substitution. Victim of your own success!! : ) You are pretty good Elana so we won’t be surprised if you develop baking clairvoyance. Thank you for this recipe, after going Paleo this year I’ve really wanted to find some baking recipes I could feel good about eating. Excited to try this!!!