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:
Rebecca Rosenblum says
This bread is amazingly wonderful! It makes following the Paleo lifestyle doable. My husband said, and I agree, that even if we weren’t eating Paleo we would love this bread! I used the original recipe with no problems. THANK YOU SO MUCH!
Ellen says
Has anyone tried to make this without the honey? Have you substituted anything else, like Stevia?
Thanks!
Anna Lindholm says
I made your bread long ago and really liked it but now the other day I couldnt find the recipe so I went online to check it out. But this recipe is not the one I used in the beginning. There was no coconut oil and no coconut flour. I think it was grapeseed oil instead.
Is that old recipe hidden somewhere?
Vanessa says
I tried this bread and it was amazing! I left out the coconut oil because I forgot it, but it tasted just like real bread, but better. Thank you so much.
Connie says
Love this recipe. It turns out perfect every time. I had some whoopie pie pans left over from my pre-paleo days, and I have been using those to make buns for “sammies.” A small cookie scoop is the perfect tool for this. The whole family has been using my “paleo buns” so that we can take sandwiches for lunch. Thank you, Elana!!
Catherine says
I made the original version a while back and had the unfortunate “tunneling” effect that other people mentioned. The bread that did bake all the way through was delicious though so I tried again with the modified version. That took about 45 minutes total to bake but was cooked all the way through! And it’s just as delicious as the original! Had a couple slices tonight with some beef stew. Can’t wait to have some for breakfast tomorrow!
Daniel says
I made this bread, but with some tweaks to fit what I had on hand.
1. Used dessicated coconut instead of coconut flour
2. Used white vinegar instead of acv
3. Used molasses instead of honey
4. Added 1/4 cup of raisins soaked in grand marinier. Couldn’t resist!
Just mixed everything by hand in a big bowl bc i don’t have a food processor. I baked it in a loaf pan for just under 40 minutes.
Result: it looked beautiful. I mean, really pretty. Dark crust and moist, golden crumb. And the smell was intoxicating!
Tastewise, I love it. It’s got a great bread texture that i miss from not eating bread. Only critique is that it was a little too eggy. Next time i will reduce it by one egg, use maple syrup instead of molasses, and throw in more raisins.
Sherry says
I don’t suppose you have tested any bread recipes without egg? I love your stuff so much, but for now am allergic to egg :(
Linda King says
Does anyone know the actual carb count on the Paleo bread? My son is on the ketogenic diet and my husband and I are carb free right now. The bread is amazing, just hope I can eat it ;-).
Heather says
I think it’s about 2 grams of net carbs.
Nana Daya says
I bought your cookbook, tried the quiche it was Great!!! My Husband even likes it, and then I tried the Scrumptious Bread recipe…. it turned out so tender!!! Just like real bread!!! Thank You Elana!!