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:
Maeve says
Just made this, and oh my gosh it is AMAZING! Absolutely LOVE it! Great, great recipe! Keep it up!
April says
This is amazingly similar to real bread. I made a few changes, but I’m so happy with how it turned out! I can’t wait to make this for my Mom. Next time I will double the recipe to get normal sized bread. The changes I made were that I used 3 eggs and 1 chia egg. I also baked 10 extra minutes because of all the complaints about a doughy center, but ended up overbaking. Next time I will stick to the original baking time. Thank you so much Elana! I love your vegan herb crackers as well; I eat vegan 4 times a week and they are life savers! Definitely a staple. I can tell that they are one of the things I will be taking to college with me once I graduate in 2 years :)
Edward says
What if I’m using a pan that is the next size up. How much do I add to the recipe make the bread rise?
S_kxnny says
Fur the eggs, is it necessary to include the yolk? Thanks!
Debbie says
Elana,
I am newly gluten free, dairy free and wheat free. Added to that, I am to be watching my caloric intake! Thank you so much for all of your wonderful recipes! Just wondering, do you have access to the nutrition count (calories) for any of your recipes – particularly the breads?
Thanks so much,
Debbie
Alysia says
I made this. Easy and so delicious. I would love to find a way to do without eggs so I will try a banana, 1 cup applesauce and chia seed and see if that works as I’m sensitive to eggs. But I just wanted to try this anyways. Came out perfectly!
Thanks Elana!
Marsha says
I make this wonderful recipe for my daughter. To eliminate the fructose in this recipe, I substitute 1 Tablespoon of rice malt syrup.
It works wonderfully! Thank you!
Marsha says
Instead of honey, I meant to say!
Charmaine says
Would love for Elana to experiment with making this Paleo Bread! I like that it has limited ingredients and uses just the egg whites.
http://www.paleobread.com/
Orielle Cookie says
The first time I tried this recipe I followed the instructions to the T, and although it was absolutely lovely, there were a couple things that didn’t quite click for the bread I was going for.
I found the flavor of egg was a little too predominant, so I tried it with four eggs instead of five – instant fix, the bread was unaffected consistency wise. I’ve also found that it ALWAYS needs at least ten extra minutes of cooking time (I live in Iowa), that may just be an oven or weather issue.
I’ve omitted the coconut flour on different occasions due to a lack-thereof in my pantry, and I found it didn’t change the bread a bit. Yummy, but overall not a crucial element.
This recipe is so wonderful! I was SO excited to see that even though I’ve made the life choice of going grain free, I could still enjoy some delicious bread.
Adrian says
I didn’t read through all 400+ comments, so I don’t know if this has been discussed, but this recipe calls for a really huge amount of baking soda and doesn’t have the huge amount of acidic ingredients needed to balance it. I tried it anyway as written and sure enough, the resulting product smells and tastes like un-neutralized baking soda. Normally a recipe like this would use baking powder, so I tried again, using 1.5 tsp of baking powder instead of the baking soda. I eliminated the vinegar, since its main role would be to neutralize (some of) the baking soda.
The result is a *huge* improvement. The almond flavor comes through instead of the baking soda flavor.
It appears that there are many gluten free baking powders out there, so I’m not sure if there’s some reason for avoiding baking powder. But baking soda is four times as powerful as baking powder. (In fact, a teaspoon of baking powder contains 1/4 tsp of baking soda, 1/2 tsp of acids, and 1/4 tsp of filler.) So this recipe calling for 1.5 tsp of baking soda is like putting two TABLESPOONS of baking powder into this little tiny loaf, which is a crazy amount. Using 1.5 tsp of baking POWDER is much more reasonable, and that’s 3/8 tsp of baking soda. Note also that the tablespoond of vinegar is about sufficient to neutralize 1/2 tsp of the baking soda, so my substitution should give about the same actual leavening power as the original recipe. (Another way to make this recipe better would be to just reduce the baking soda so that the amount used is completely neutralized.)
Orielle Cookie says
That’s interesting that the baking soda is a strong flavor for you… I’ve been baking with the 1 1/2 tsp. called for in the recipe, and haven’t tasted it once. Perhaps it’s the kind of baking soda… ? In any case, I’m curious about your method, I have several friends who want to try the bread but avoid b. soda. Thanks!
Adrian says
Baking soda is a single, very simple chemical, sodium bicarbonate, so there are not different baking sodas that one could use. Perhaps you don’t recognize the taste of baking soda. I didn’t clearly understand what was happening until I had both loaves available to taste one right after the other.
Baking powder contains baking soda, so if somebody is trying to avoid baking soda they are out of luck. The only way to leaven something in that case would be with eggs, and I don’t think it would work on something this heavy.
DrD says
Baking pwder is not allowed on the SCD diet because of it’s negative effect on the intestines-maybe thats why