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:
Heath says
I have a quick question about cooking times in my oven. My oven is older and has a medium sized oven and a small one next to it. Baking times seem to differ drastically. i only got 14 minutes into the 30 min recommended for paleo bread and had an amazing golden brown top but still a bit soft in the middle. Any ideas on what to do about that?
Heath
Adrian says
Get an over thermometer and figure out what temperature your oven is actually at. Probably it’s overheating. When I grew up we had a double oven that sounds like yours and I believe one oven overheated by 50 and the other one by 100. Personally I like to cook this bread at 325 to keep it from browning too fast.
Anna says
A few days ago, I was seriously considering breaking my gluten free/low GI diet just to have a sandwich. Luckily, I found this bread recipe instead. It is beyond delicious! Thank you so much for all your recipes. I don’t know what I would do without them!
Julia says
Has anyone tried this without the honey/sweetener to make it candida-diet friendly?
Mary Ann G says
Try using Yacon syrup. I have used it in Elana’s Paleo Brownies and it worked fine. Both coconut nectar and yacon syrup are on my ‘safe to use’ candida list. Of course limiting all sweetners to 2-3 times a week still applies. Searching the internet will help you locate the yacon syrup. Good eating.
Julia says
thanks!
Janet says
Thank you so much! I didn’t have any flax for the first couple of batches, so subbed extra almond flour, then made it my bread machine and it was a hit. But for this batch, I doubled to make two loaves using the ground golden flax and baked it in the oven, and it was even better!!! My son who has celiacs loves it. This is a godsend with school lunches coming up again.
Lynda Gatlor says
Sounds so good, but what about coconut allergy?………….What would be the best substitution for the flour and the oil?
Thanks
Rochelle says
I have been on a Paleo diet for awhile.. The trouble I am having is I am highly allergic to eggs.. Having a hard time getting the ratio of egg substitute to go with recipes…
What do you suggest?
Mary Ann G says
I have made this recipe a couple of times with great success, and today made some adjustments. I used regular flax meal(nice flecked look) and coconut nectar instead of honey. I wanted hamburger buns out of this recipe so I used greased muffins rings,a bake sheet and parchment paper. Baked 20 mins @ 350, Yielded 6 buns. Worked great.
I also wanted smaller buns (slider size) so I used a muffin top pan (aka Whoopie Pie pan by Wilton). Baked 15 mins @ 350 Yielded 12 buns. This also worked great. Next I’ll try making dinner rolls for the holiday dinners. YUM…
My altitude is 8,200 feet and no adjustments were needed. A great way to further the use of the recipe besides sliced bread. Enjoy.
Mary Ann G. says
I made the dinner rolls today and the recipe worked great. I lightly greased a muffin pan, used a scant half cup of batter for each roll, baked for 15-18 minutes and they are perfect for holiday dinners. My yeild was 13 rolls. Good thing there was extra, because I ate one hot from the oven. I also used coconut vinegar and coconut nectar instead of apple cider vinegar and honey. Yum, Yum, Yum
Bailey says
So glad someone finally posted a concrete recipe for paleo bread!! Looks amazing, so excited to try it out :)
Claudia H says
Does anyone know the carb content of this bread. I just ordered some gf paleo bread from Julian’s bakery, but since it is pricey, I’d like to make my own. I am on a very low carb, paleo type lifestyle. I am also allergic to apples (crazy, right) and sulfites (so no regular vinegar), so I’m a little unsure of what to do about the apple cider vinegar. I may just try it and see if there’s a problem.
Srephaniedem says
Hey,
Just ordered the gf Julians 0 carb bread. This recipe blows that stuff out of the water!!!! I wasted my money.
Melissa C says
My numbers come up to:
Calories: 128.1
Total Fat: 10.9 g
Cholesterol: 57.8 mg
Sodium: 165.0 mg
Total Carbs: 4.4 g
Dietary Fiber: 2.0 g
Sugars: 1.5 g
Protein: 4.6 g
This is at 16 servings in a 8.25×4.5″ glass loaf pan.
Natalie says
I tried this bread recipe tonight and it was wonderful! I used a glass loaf pan and it turned out great. This is going to be my go to recipe when I’m craving bread. Thanks so much for the recipe.