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:
Donna Howard says
Hello, I am just wondering, would almond meal be the same as almond flour?? I have the ‘meal’ but not the flour and I would so love to make this tomorrow!! Thank you
Debbie says
Elana says it is not the same!!! Almond meal is different from Almond flour
staygold says
I just made this for the first time (it’s cooling on my counter!) and I SWEAR it smells reminiscent of yellow cake batter! So excited to dig in and give it a try :)
Debbie T. says
For anyone who doubled the recipe for a larger loaf pan, how long did you bake the loaf? Mine is in the oven right now. :-)
Amy says
Hi. Thank you so much for the website. I know I can’t ask this, though I am Fructose intolerant, and not great.
I am really trying to do Paleo and look at all these recipes at the same time though things like onion, garlic, apple cider vinegar and agave keep popping up and substitutions are the name of the game.
I have tried putting rice malt syrup and equal parts lemon juice and white wine vinegar as substitutes for the ACV and agave. Is this ok?
The bread came out with a sour after taste. I am not sure if it was the seed mix I added. Just sesame, poppy and sunflower.
I want to try again. 5 eggs is a lot to get it wrong..
Thank you so much again for the recipes and videos online. They are helping.
AG
Nina Page says
Elana I have just made this bread, not sure what went wrong, it did not rise and it tastes more like cake then bread. It tastes good however I am trying to make bread for my son to take a sandwich for lunch. Any suggestions please
Lucia Vanhoof says
Hi Elana,
Thank you for this web-site! I just bought your book,”The Gluten Free Almond Flour Cookbook” and love it.
I’ve made the Paleo Almond Bread recipe twice now and it was delicous, but I was wondering how to make it rise more. I changed the 1-1/2 tsps. baking soda to 1 tsp. baking soda and 1/2 tsp. baking powder. Instead of adding the 5 eggs at once I added 4 plus the egg yolk of the fifth egg. I beat the leftover egg white until frothy and folded it in at the end. It worked for me! Turned out delicious!
Thank you again for what you do.
kris says
hello – i just made this bread today and mine came out dense and rubbery. it was delicious, though! what am i doing wrong, how can i get the fluff? someone mentioned using less eggs, and i admit that i usually buy “jumbo” eggs, so maybe that was it. can someone confirm this? thanks!
sola says
Hi…I bake this bread….
Alas!! came sooo dark colored..but tasted great…wonder ,why so different from your photo !!!
Someone help me on this..please???!!
Elisabeth says
Bought the pan, made as instructed. Loaf is brown a crispy on the outside and total mush in the middle. So bummed! Was hoping to make my GF 5 yr old a sandwich! Any suggestions?
Elisabeth says
Made again today with the following changes: 4 eggs, 1tsp baking soda.
Bake 30 min @ 350 and another 15 min @ 325.
Came out much better this time!
Mindy says
I just made this bread today and as I was cutting it there was a hole in the middle of the loaf and it was mushy. I put it back in the oven and cooked it longer and it’s a little better. Did I do something wrong? It did taste really good – the parts that were cooked through…and my 5 year old loved it!
I guess I’ll try 4 eggs and see how that goes. Any suggestions are appreciated. Oh, and I used a pan the size Elana suggested.
Denise says
I had that happen the first time I made the bread. The only thing I could think of that caused it was that my eggs were cold and my coconut oil seized up upon contact. The second time I made the bread, I used room temp eggs, and no other changes, and the it came out great. Hope this helps you too.
Alyssa says
That happened to me the first time too. I thought it was because I live in FL and with all the humidity down here I decided to adjust the cooking time. So now I cook this bread for 40 minutes and it comes out great.
Kathy says
Hi, Elana,
This bread is great! I don’t handle grains well, so it’s great to find a recipe for something that is not only gluten free but grain free as well.
Have you tried making any gluten/grain free breads risen with yeast?
Also, have you tried working with coconut butter instead of using coconut flour+coconut oil? It somehow feels better to use more ‘whole’ foods and was wondering what your experience is.
Thanks,
Kathy