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:
Melissa C says
I just made the paleo bread & it smells delicious. I did make a mistake in my haste & added baking powder instead of soda. So this batch is getting 1 1/2 tsp of both. I didn’t have the size pan you used so am using a regular loaf pan but it isn’t squatty at all! I checked internal temp & it was close to 170. Can’t wait to try it. Thanks for sharing your recipes – you are a gem!
Skyesmom says
Gosh, this was really good – I am very pleasantly surprised. I wasn’t sure when I got it out of the oven but it has a real bread-like consistency and it slices really thin and holds together wonderfully – just made a veggie sandwich with it – no crumbling or sogginess – score!!! Thank you for making my life a little bit better :-)
Cristina says
I made this bread and loved the way it tasted. Unfortunately my bread slices only ended up rising about 2 inches… any help would be appreciated! Thank you!
Tina says
Can I ask, does this taste coconutty? I don’t like coconut but the bread looks so good!
Cristina says
No it does not… it has a slightly sweet flavor but not coconut.
Corisa says
I was wondering how many slices of bread you can get from this recipe ? Thank you!
Elizabeth says
Love this bread! I added a couple of over-ripe bananas, and it tastes just like conventional banana bread!! Yummy!
Srephaniedem says
Hi,
I have made this twice, the second time in the “magic pan” and the center is not getting done. What am I doing wrong? I put in for 10 more minutes, but it didn’t help?? Does anyone have any suggestions?
Thank you,
Steph
Krisztina says
OMG! I HAVE JUST MADE THIS BREAD AND IT IS IS GEORGEOUS. AFTER YEARS OF TRYING TO FIND A NICE PALEO BREAD, FINALLY I HAVE FOUND IT!!! THANKS A MILLION ELENA!
Kat (The Grain-Free Goddess) says
I made this bread today and it is DELICIOUS! I had a piece plain out of the oven, and another with some butter, and it is great! My only issue is my oven temp must be slightly off, because the middle did not completely cook through. I will add 5 more minutes to my cooking time on my next loaf. Thanks, Elana! I am going to share this on my blog.
colleen says
Thank you, thank you, thank you! I baked this bread this morning (I’m new to paleo, but lost a pound so far….not hungry at all!-I guess I’m sticking to this one).
I don’t have a processor big enough for the ingredients so I used my big mixer. I was afraid that the bread would come out tough because I used the mixer, but it wasn’t. It came out light and delicious, with a nice brown crusty crust and a soft inside-I love the nutty flavor. This one is a keeper- I’ll be making this often. Ditto your paleo breakfast bread.
Thank you Elena for such a wonderful site and for all of your hard work.