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:
Deidra says
I made this bread yesterday and I love it!! It’s so good!!
E says
I made this last night – finally!! Been looking at the recipe for ages since I saw it on GOOP. Got all my ingredients on iHerb.com and they arrived over the weekend.
I made my own almond flour as I can’t get them from around where I live in Asia. The bread turned out perfect! I love it!! And it tastes really good! I still prefer the Cranberry Almond Loaf but this is a good plain bread to spread nut butter on.
However, 5 eggs is a lot, and since my husband doesn’t really follow my eating lifestyle, having the loaf to myself means I am actually eating 5 eggs in a week (possibly even more, in other food).
Was toying with the idea of substituting the egg with chia seeds as I read that it’s a good replacement for eggs in recipes… Has anyone tried it before? :)
Thanks for the amazing recipes Elana! I’m gonna try Nutty Bread for next week. Now I can eat bread and be guilt free!!
Ester Perez says
I just made this bread but added an extra tablespoon of honey and replaced the coconut oil with butter and it came out delicious. I toasted some in the oven with freshly crushed garlic and it was amazing! Thanks Elana! Both of my kids gave a thumbs up :)
Many blessings,
Ester
Julie R says
AnOkay, so I tried this again as my husband is now going gf. Much better results this time as i only used 4 eggs so it wasn’t overly eggy! Also reduced cooking temp to 325f5to compensate for the glass pan.it was still a bit dry though so i think next time i’ll reduce cooking time to 25 mins and see how that goes.
Elaine says
Love this! Thank you for sharing. I started experimenting with it, too. I took out an egg and added two mashed bananas…still so good!
Norma P says
You use an aluminum pan, I understand it is a toxic material you should avoid for cooking or baking….Can you comment on this? Thank you NP
Jessica says
Here is the nutrient content on this bread (total recipe, and my brand of flours)
Calories: 2079
Carbs: 71 (Net Carbs: 39)
Fiber: 32
Fat: 176
Protien: 76
Karen Melweis says
Hi Elana
Thank you so much for all of your wonderful recipes that you share so generously!
I have a question for you about eggs. Do you have any particular size or volume of “egg” that you tend to use in your recipes? In most of my cookbooks, an “egg” means a medium sized egg that yields about 50mls by volume, so there are slightly more than 5 eggs in a cup. I tend to buy extra large eggs locally, and I find that when a recipe calls for more than 3 eggs, the end result is quite “egg-y.” I’m going to experiment, but perhaps you would be able to tell me if there is a size or volume of egg that you tend to use in your recipes. (I didn’t see anything specific under the “ingredient” menu on your blog.)
And thanks again for all that you do!
Karen
Adrian says
The convention in baking is that recipes use “large” eggs which are supposed to be 50 g weight or something like 47 ml volume. I find that the large eggs I buy are generally around 50g-54g in weight.
Alex says
I just stumbled upon your website today..perfect timing! I have been struggling with my first month of switching to the Paleo lifestyle. I love to cook, love to eat, and hate being restricted. Even though I very rarely crave pasta, grains, or dairy I was going a bit nutty because I’m now “not allowed” to have them. Your website has been a blessing. Already today I have made the silver dollar pancakes for breakfast, the Paleo bread for the rest of the week and have so many other recipes I can’t wait to try!
I know there is some conflict between whether sweet potatoes are Paleo or not but, since I am a personal training and exercise daily, I still eat them. In the Paleo Bread recipe I substituted 1/2 cup of the almond flour with 1/2 cup of sweet potato flour. I also baked them in 1.5 x 3 inch mini loaf pans for 20 mins instead of 30mins. They turned out really great. Adds a little bit extra nutritional value.
Can’t wait to try more recipes!
Angela K Albers says
Amazing bread!!!