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:
Kim says
Elana, could you address the issue many of us have with the bread’s uncooked middle? I think this recipe needs some more work. We’ve all had to make adjustments to get it fully cooked and no one would know about this issue if they don’t read the comments. Thanks! P.S. I live at about 1,100 ft. above sea level. Could that affect things?
Carol Roberts says
Discovered that this recipe works very well when made in a muffin top/whoopee pie tin. Makes 24. Bake for about 15 minutes. Outside is not burnt & inside is not soggy. Basically, it comes out as a round flatbread–great for sandwiches or toast.
Kim says
Thanks for the tip, Carol!
Wendy says
I baked this bread tonight…it smelled so good in the oven, even my kids couldn’t wait to try the Paleo bread! But as soon as I cut a slice, it smelled distinctly like ammonia. Wondering if Elana or another baker-type could explain what this is, why it happened, if it’s still safe, and how to avoid it next time? Thanks so much.
Thanks!
Marti D says
I’m not much of a cook and recently been diagnosed with Hashi’s disease and need to implement an AI diet with no eggs, dairy, and gluten. Do you know if using just egg yokes would alter the baking of this bread? my understanding is the whites of the eggs are what cause inflammation in AutoImmune. Thanks for any advice on the substitution.
Erica M says
I know that soy can cause inflammation and if you are not using soy free eggs, that could be part of the cause. It may not be the actual egg but the soy that is the problem. just a thought. Here is an article that has some interesting info on soy. http://articles.mercola.com/sites/articles/archive/2012/07/29/soy-effects-on-women.aspx?e_cid=20120729_SNL_Art_1
Julie says
I had some extra batter left over (I had to use a smaller loaf pan) and so I added some of my homemade almond/coconut milk to make the texture of the batter more like pancake batter…I fried them up in some coconut oil and MAN, they were delish!! Yum.
Kendall says
Hi I was wondering what is the best way to store the bread?
Angel says
I am new to the Paleo and gluten free eating. I think I am on day 4 and so far I feel amazing. Anyway I just wanted to let you know that I made this bread this morning and it was DELICIOUS! It smelled absolutely wonderful as it baked. I could barely wait for it to cool before cutting into it. Truly a delicious bread! Now I just need to stop myself from eating the entire loaf!
Karen says
Hi Elana!
I followed the recipe exactly & I even ordered the pan that you recommended. The loaf looked golden & beautiful but the center was gooey and raw. Any suggestions as to what I might have done wrong?
Thanks,
Karem
Clara says
Wow! This was fantastic- it was like the best of both soda bread and challah. Thank you!
Ilissa says
I just made this for the first time. The only issue I had is that it had to cook for almost another 15 minutes before it was done on the inside. But I was pretty happy with the consistency and taste once I cut a slice. Btw, it’s awesome with a smear of chocolate peanut butter! I can’t wait to try some of your other recipes!
Nav says
Made a loaf last night and was also pleasantly surprised! I followed the recipe exact with the exception that I added 5 chopped dried dates to the mixture. 30 minutes bake time right on point. I only had a slightly bigger pan than the one recommended but it rose pretty well. Thanks for sharing!