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:
Shannon says
I can’t wait to try this! I haven’t cooked with coconut flour yet, only almond flour – which has left me with very crumbly bread recipes. I’m hoping this will hold up better! Thanks, Elana!
Janis says
Thank you for sharing yeast-free bread recipes. I am trying to stay away from yeast breads as much as possible.
Jennie (the gf-gf) says
I think you read my mind! I’ve been craving bread, but finding that grains (except rice) do not agree with me. I have all these things in my fridge, I can’t wait to make this!
Caroline @ chocolate and carrots says
Love this! I’ve attempted a couple of paleo breads. I baked them with all coconut flour. But, almond flour just might have to be my next challenge. Yum!
Heather {Multiply Delicious} says
Thanks Elana for the recipe! I’m already looking forward to trying it. I have been eating Paleo for over a month now, as is my family, so this recipe is sure to be a hit. Thanks again!
Chickiepea says
Almost exactly like the recipe I posted in January! http://chickiepea.wordpress.com/2011/01/30/grain-free-bread/
So great that we can all inspire one another!
cindy says
Not even close. But at least you got me to check out your site…
Chickiepea says
Close enough to have it pointed out to me by others that it was strikingly similar! Glad you enjoyed my site :)
Sherry says
I agree! Not even close.
Nicole says
Oh brother…
Annie says
Yes, too many starchy ingredients. Many of us are working on backing off our refined starch intake. But interesting anyway.
Chickiepea says
Thanks- mine is definitely not paleo; we run a blog on eating for autoimmune health, and are gluten-free and refined sugar-fee, amongst other things.
Annie says
Elana,
I just want to say thanks for all the wonderful recipes! I’m gluten free, sugar free, dairy free, and vegetarian so baking has become a source of much frustration. Also, I’m on the anti-candida diet, so I’ve really been enjoying your low-starch recipes!
The only thing I have to change is the agave, which I substitute with a mix of applesauce and stevia. It’s such a joy having so many recipes to play with!
-Annie
Stardust says
Annie, would you mind sharing your stevia/applesauce sub for agave? I end up skipping so many recipes due to agave, as I try to stay as sugar free as possible. Do you also have a sub for honey?
Thanks much!
Kathy says
THANK YOU for the apple sauce idea!!! Worked perfect for my bread! I added 1/4 tsp stevia extract and it was great.
Kiran @ KiranTarun.com says
That’s one yummy looking and cute named bread :)
Rhonda says
Thank you Elana.. It does show in your recipes the hard work that you put in. Every recipe I try has great results. Your recipes are probably the only ones I dont tweak! They have become such a big part of our everyday food.. This bread is amazing : )..
Karen P. says
This looks awesome! Just wanted to say thank you. I’m a bomber cook, but when it comes to baking, I’m so grateful people like you are willing to play around in the kitchen and make all the mistakes for me. :) Also, I made your chocolate cream pie from your cookbook for a party and I swear, no one ever knows your desserts are GF and Primal-friendly. It’s gotten to where I always bring dessert so I know I can enjoy something, but then everyone ends up eating it too!
Thanks again.