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:
Sandy says
I recently found out I’m allergic to many of the foods that I’ve consumed over the years and was recently told to eat strictly Paleo……..and for someone who needs a map and directions in her own kitchen, for someone who has singlehandedly kept the restaurant business in the black, that’s a pretty big expectation. This bread has saved me and my fiance in so many of those, “I can’t do this any longer” moments when we really miss the old way of eating. We cant recommend this bread enough! Thank you!
Rachelle says
I made this bread as originally prescribed and it is fantastic. It has a nutty buttery taste to it. Great alone or toasted!
Ashley says
Just made this and it’s great! I used the revised ingredients. I left out the honey though as I’m pretty sensitive to sugar. This took 55 min to cook. I did not expect it to rise so beautifully and look/taste so much like real bread! Thanks!
Erica M says
Has anyone tried to double this recipe and use a regular 9×5 pan for a larger loaf? If so, how did it turn out, and did you need to make any adjustments on the ingredients and/or cooking time?
Donna Root says
Hey ALL!
I cannot have eggs..so I decided to change up this recipe. I did not have a
7.5″ x 3.5″ Magic Line Loaf Pan (which I do have on order). SO I went with a 8.5″ by 4.5 bread pan.
I am on a special program called “Maximized Living” http://www.maximizedliving.com/HealthEssentials.aspx and a MAIN thing in this is avoid ALL sugar except “XYLITOL & STEVIA” which is fine to have!
Paleo Bread
2 cups blanched almond flour
2 tablespoons coconut flour
¼ cup golden flaxseed meal
¼ teaspoon kosher salt
1 ½ teaspoons baking soda
5 (1/4 cups)of chia gel
¼ cup coconut oil (melted)
1 tbsp of xylitol
1 tbsp apple cider vinegar
Place almond flour, coconut flour, flax, salt and baking soda in a food processor
I did not pulse my ingredients but use a spatula for most of it then used my hands a little to build a ball of dough.
Mix in chia gel, coconut oil, xylitol and vinegar
Pour batter into 8.5″ by 4.5 bread pan (I used parchment paper in the pan)
Bake at 350° for 45 minutes (30 mins was not enough cause I cut a slice off and it was still to moist in the middle) so I put it in for another 15 mins to make it 45 mins. STILL to moist on the inside, though it tasted AWESOME!
CHIA gel is created by taking 1 tbsp of chia seeds and adding 3 tbsp of water to it. (you should produce CHIA GEL in about 15 mins). 1/4 cup of chia gel equals 1 egg.
SO I am unsure what I need to adjust to make it less moist? I do have a few pics taken..but can’t add them here :(
But by the outside it looks like a beautiful loaf of bread but the inside well not so pretty! :(
Danielle Netherton says
Hi,
Do you have any recommendations for a bread like this but with macadamia nuts? My son is 2 and allergic to every single nut but these. : /
It seems to be an oilier nut and harder to get into a fine grind than almonds-but maybe i just need to process them longer.
Anyhow, I’d love to dive into this recipe and just try it but macadamia nuts are so expensive-so I was wondering if you had any tips before I dove into it?
Thanks!
Nancy Mitchko says
What are the recipe adjustments for on the printer friendly recipe copy? [2 cups] almond flour, [1/2 teaspoon] baking soda and [1 Tablespoon] coconut oil.
Thanks!
Minkalue says
Delicious! Thank you!!!
lynn says
A friend made this bread with pecans or walnuts because she had no almonds. She sent me home a slice after church this last week. I did not think I missed bread…OH MY Goodness. It is SO light. I loved every bite.I am very strict paleo because of allergies and blood sugar issuses keeps me low carb Paleo. Thank you so much for the HARD work of your experimentation. Love you. Lynn
Wendy says
As a follow up to my post a few days ago about the ammonia smell after I slice the bread…..someone mentioned it could be the flax. So I baked a loaf and substituted chia for the flax, and still got the ammonia smell. I am wondering if there is some kind of chemical reaction taking place? And if so, I would assume this is not safe to eat? Is it the baking soda? Or apple cider vinegar? I don’t want to keep using up all my almond flour (I use Trader Joe’s), so if someone has any insight I would love to hear. Thanks