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:
Ashley Rae says
Also, bread WILL rise in whatever size loaf pan you use. Cooking is essentially edible chemistry so the WAY in which you combine ingredients matter most! I used a standard size pan and my bread is 2 &1/2 inches high!!!!
Ashley Rae says
Hey there! Just made and tried this recipe. It came out marv but with a few reccommended tweakings:
*Separate egg yolks from whites. First whisk egg whites (or hand mixing) to form a white bubbly consistency .Then add whites to mixturea as ityou aids with arriation of dough.
*I researched on yeast substitue sites that the apple cider vinegar (you or lemon juice if you prefer )and baking soda ratios MUST be a proportional 1:1 . (Ex: 1 tablespoon of each). Also when you add all the dough ingredients together, omit Applecider vinegar and baking soda untill your ready to pop dough in pan into the oven. (Whisking the vinegar and baking soda together also produces the same desired effect as yeast in a regular bread recipe ..thus the addition quickly and at the end)
Great job on such a fab bread Elena!
Maggie Spilner says
Oh, I did not get the golden flax,,,just regular ground flax..that might have made it heavier in texture? It definitely looks darker than your version. Everything else was the same.
Maggie Spilner says
I just tried the PALEO bread (newer version) and I really like it!
Have to laugh with me — I mixed it all up in my cuisinart, popped it in the perfect sized, non stick bread pan and put it in the oven for 5 minutes before I realized I’d forgotten the Apple Cider Vinegar! (Which helps the baking soda do its work, right?) I grabbed it out, poured the vinegar on top and stirred it up and shoved it back in. It came out fine, believe it or not! I’m having earth balance margarine on it, with some honey, Yum.
Silva says
Well I SO owe you for this. I really wanted to go grain free, but couldn’t begin to imagine what to spread things on! I just baked my third round, with success every time, although using whatever nuts I had on hand, cashews, hazelnuts, and today almonds. YIPPEE!!!
Stacey says
Mine came out like shortbread not a batter not seen anyone else had this problem. Didn’t forget anything and measured so unsure what happened any ideas before I attempt it a second time anyone?
Amanda says
Just made this bread tonight and I love the texture. I am still deciding on the taste. It reminds me of cornbread which isn’t a bad thing, necessarily. I think when I make an actual sandwich out of it I will not even notice the difference. Also thinking it could be good for a casserole of some sort. We also had your Chipotle Orange Chicken and that was a big hit! I am loving this site, a huge THANK YOU!
Lisa says
Is there anything that can be used instead of Almond flour in your recipes??? I can have coconut flour but I saw your Faq’s that says you can’t use that. Anything else without nuts?
Thanks.
Cindi says
Made my first loaf this AM. Did not add coconut flour because I did not have, but otherwise followed original recipe. Came out perfect. Easy, easy. Smelled wonderful baking. Love the flavor. I used standard loaf pan, I do not mind the squatty loaf at all. May or may not invest in smaller loaf pan. Satisfies my every need for bread.
Thank you Elena.
Ryan says
Do you know of any online company that sells the Honeyville almond flour? Honeyville does not ship overseas and I am wanting (really bad) to try recipes with their flour as I have heard it makes a better product.