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:
Emily says
Anyone tried this recipe (or any baking) with yacon syrup as a sweetener? Sounds great for diabetics except for the cost…
Kathy says
My son is type I and our concern is concentration of protein with the paleo diet. Have you had this concern?
Terri Schelpe says
Thank you Elana for posting such a delishious bread recipe. I followed the recipe as originally posted, but I didn’t feel there was enough batter, so I made another batch and added it to the first. The only change was I added aprox. 1 tsp. of cream of tartar. I used unpasturized dark honey, but next time I will only use 1 TBS. instead of the 2 for when I double the recipe. I think 1 TBS. will be plenty enough. I also baked the loaf a little longer until it was browned because of it’s thickness. Out of the grain free breads I have experimented with in baking, this one is definately the best. The taste and texture completed my ham and cucumber sandwich.
Terri Schelpe says
Note: I did not use the food processor. I just added the wet ingredients to the dry using a wire whisk.
Janet says
Absolutely fantastic; the best bread I’ve ever eaten. Thankfully it’s very filling and satifying; otherwise I would eat the whole loaf at once!
The main change I made was to omit the flax, as it doesn’t agree with me, and I felt wonderful after eating it–no digestive discomforts at all. I also lowered the temperature to 300 degrees F, as I find almond flour browns quite quickly and I like my baked goods barely browned.
This is also the easiest bread I’ve baked, as the recipe works so well and the food processor method is so quick and easy.
Janet
Raj says
Hi Elana,
I love your website and just made this bread tis morning. It tastes great, but didn’t come out as smooth looking in texture, like your picture, but that may have been because I used a mixer, instead of a food processor?
One question: can you toast this bread?
Thanks again!!
Carol@easytobeglutenfree says
I’ve made this several times already. Love it, especially toasted. I used Bob’s Red Mill Almond Flour every time and it has always worked just fine. I didn’t have golden flax seed meal so I just ground up some regular flax seeds in a spice grinder. I didn’t use a food processor to blend the ingredients, just a bowl and spoon.
Tom Provost says
Oh. My. I made this yesterday. I am a very good cook but a terrible baker. For me to make a loaf of bread, one with such easy prep, btw, and have it come out this wonderfully good… well, miracles happen. I’ve just devoured 1/3 of the loaf with peanut butter and homemade jam. I so look forward to trying many of your other recipes.
Tom
onfoodandfilm.com
Aryn says
I am curious if you have any suggestions…. I tried adding one banana to the Paleo recipe and it seemed really brown on the outside and a little undercooked on the top in the middle…maybe there was too much moisture? Thanks!
Bodine says
My son cannot have wheat, yeast, dairy, or almonds(amongst other things, corn, soy, peanuts….) how can I make these bread recipes? would using cashew flour or any other nut work??
thanks,
Bomama
Linda says
Hello Elena! Happy Monday!
Need your help in regards to the Paleo Bread my husband fallowed your recipe exactly with the ingredients you recommended purchased the 7.5″ x 3.5″ Magic Line Loaf Pan and baked it at 350° for 30 minutes on the middle rack of the oven!
It failed both times was nice and golden brown on the top middle was not cooked at all! What are we doing wrong? Would you give us a step by step video please?
So very excited about your Almond Butter Bars we bake them 3 times a week! So super yummy!
Thanks for all your hard work and dedication we so appreciate all of your wonderful delicious recipes.
Sending all our best Michael & Linda!
Alison says
What can I replace for the coconut as I am allergic.
Raewyn says
Perhaps try buckwheat flour? I have used both coconut flour and buckwheat flour at the same time but have never tried one as a replacement for the other. The coconut flour is what will give its fluffiness. Experiment and see?