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:
Ruth Bianchi says
Hi,
I made the paleo bread and love it. I followed your recipe exactly, including the right pan. When I made the bread the outside 1″ – 1 1/2″ were baked correctly, but the inside was totally unbaked.
What did I do wrong?
I took that inside uncooked dough and put it into muffin cups and baked it and it was fine, though a bit heavy.
Please help, because I love your recipes. They are a wonderful relief for people on a no grain diet like my husband and I.
THANKS
Veronica says
Elana, what brand coconut flour do you recommend? Thank you!
Nicole says
I made a couple of substitutions that I wanted to share. My husband cannot have starch, so I haven’t tried the bread 2.0, but wanted something more like a whole wheat sandwich bread. I substituted almond meal for the flax meal (because my husband cannot eat flax), olive oil for the coconut oil, and honey for the agave. It turned out great.
La Cucina Di Kait says
This looks like a great staple bread to have around!
Beth says
I made this bread the other day following the recipe to the T, and although it tasted delicious, I did have some problems with it. I used the same size pan and my bread came out to be about half as tall as whats pictured. Also, the first time I took it out of the oven it was still raw inside even after cooking for quite a long time, so I had to put it back in. This wouldnt be a problem, except I found that when it was finally all cooked through, It had such a thick crust on top that I couldn’t cut it without it crumbling all to pieces. Any suggestions on how to get it to rise more and how to prevent the ultra-thick crust from forming on top?
Beth says
UPDATE: I tried this recipe again today, using one less egg and covering the pan with tin foil for most of the baking time, which was about 45 minutes or so, and not only did it rise a bit more, but no thick crust formed so the bread could be very easily sliced. It looked remarkably like the picture as well!
Alison says
Thanks Beth … that is helpful. I had the same issue and will try your adjustments.
Ruth Bianchi says
I had the same problem with the inside of the bread not getting cooked. Would baking on a lower heat for a longer time help?
emma says
Hi ELana, love the recipe,
I was wondering if there would be a way of lowering fat content?
Do you think tat substituting egg whites for whole eggs might work?
Thank you
Connie Livingston says
Elana, love the yummy-looking bread recipes!
I make a protein bread with yeast that I’d like to replicate without the wheat flours. It sounds like almond flour is a good way to go. I’ve noticed that your bread recipes have baking soda. Is it not possible to use yeast in gluten-free bread-baking?
Thank you!
Connie
Debbie says
For anyone looing where to purchase the loaf pan…
http://www.amazon.com/Parrish-Magic-Line-Inch-Medium/dp/B001TH8YU6/ref=sr_1_1?ie=UTF8&qid=1336900445&sr=8-1
Stephanie says
Has anyone been able to make this without eggs? We have to eliminate eggs but I’d still like to make this, or the bread 2.0 recipe. Thank you.
Alex says
Try using chia seeds mixed with water. I haven’t tried it in this recipe but it’s a great egg substitute. Mix 1 tbsp of chia seeds with 3 tbsp of water. Let it sit for about 15 minutes.
1/4 cup of the chia/water mixture (after sitting for 15mins) equals 1 egg.
Danielle says
I just made the Paleo bread and loved! Since I have never made this type of bread before, does it need to be refrigerated or can it stay on the counter covered properly . . . thanks much!!