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:
KL says
If you put in 4 eggs instead of 5 on the top recipe it works perfect, and doesn’t have as much of an eggy flavor.
Kelly Spezzano says
Can you tell me if this recipe would work without the flaxseed meal? Or is there a substitute?
Serena says
I love this recipe and I like to tweak things. I came up with a tweak to make banana bread. Since holiday baking is my weakness and I had an almost suicidal reaction to wheat (I really know I’m allergic now) I wanted some banana bread. I subbed 1 cup of almond flour to walnut flour, omitted the ACV, added sweetener to taste, 1 tsp vanilla, 1 tsp pumpkin pie spice (sugar free) and 1 mashed banana. I LOVE banana so I also added a little banana flavoring. Baked up to a heavenly bread that I can eat without bloating and severe mood reactions!! I LOVE this site for recipes!! My next attempt will be either pumpkin bread or orange cranberry. Makes a great “I NEED SWEET” snack or breakfast as I’m zooming out the door.
Jyoti says
I just put thIs in the oven and realized I put in twice as much baking soda. Is it going to be safe to eat?
Jyoti says
Hey! Just put this in the oven and realized in my crazy hurry (baby was waking up) I put in 2x the amt of baking soda. Will this be ok to eat still? Meaning not too much to eat or bad for us?
Fotografie Ilse says
Hello,
I’ve been following your blog for a long time, I eat since seven years organic and gluten free (brown rice, millet, buckwheat). I have fibromyalgia and have no sugar, cereals and milk. For a year, I do still suffer from a fungus in my gut, so I want to try the paleo diet, so no more grain! I have some of your recepies tried and what are they delicious, never thought that the bread would be so nice! Even better than brown rice and buckwheat! My English is not so good, but wanted to let you know that I love your recipes and I occasionally make a link on my blog for you!
Kind regards Ilse from Belgium
Kaley says
Uhhh, YUM!!! I have been stalking this recipe for a couple weeks.. Finally decided to make it. Didn’t change anything except I used 3 whole eggs and 2 whites (not sure why. Thought I read in here somewhere that egg whites only will make the loaf lighter)… Anyway it’s AWESOME! So very tasty… It turned out better than even any wheat based bread I’ve tried to make in the past. This is a keeper… Especially great with Vermont cultured butter. I cut my loaf into 16 pieces. Easy to cut, way too easy to eat…. Could I add a few ripe bananas, walnuts, and Some spices and make banana bread??? I’m gonna try it!
April says
I made an amendment yet again to this receipt because I did not have the right size baking bread loaf pan. I used:
3 C almond flour
4 T coconut flour
1/2 C flax seed
1/2 tsp salt
3 T baking soda
7 eggs
1/4 C coconut oil
2T Honey
2 T vinegar
Mix all ingredients together, put in a regular sized baking bread loaf pan and bake at 350 degree’s for 30-40 min.
Kathy says
What size loaf pan did you use for your changes?
Also did your recipe changes turned out good?
Thanks.
Courtney Pack says
I am new to the Paleo diet and cooking with Almond Flour. I decided to try your Paleo Bread recipe first and it did not turn out the way yours looks in the picture…..instead it was more grainy and extremely dense, did not resemble bread in any way shape or form :-( I did not have coconut flour so that is the only ingredient I left out but I am hoping you can help me find the error in my ways. Please help!
Sophie says
Hi Elana,
How long will the original & amended version of this loaf keep if refrigerated?
Would it also be possible to freeze a loaf for later consumption?
(Given that you’ve tested it out for yourself) :)
Kind regards,
Sophie Hopwood