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:
Pam O says
I went on an Atkins diet months ago and have lost 30 lbs. The only things I missed where breads and cookies…then I found your website. I love the breads, they are so good!! I just took a batch of your chocolate chip cookies to work and they are a hit!!! Thanks so much for all your great recipies!!!!
Kristen says
Elana,
I just made your Paleo bread with a link to your site in my blog! I LOVED it! Sometimes it’s even the texture you may crave. Thank you!!!!
Rebecca says
Hi everyone, I made this bread and it smelled AMAZING baking, but as soon as I cut into it, I got The Smell. It’s a bit like ammonia, but even more, to me, it smells EXACTLY like Nickelodeon Gak (anyone else remember that from the 90s?). I can sortof taste it as well. It’s quite disappointing after using all the almond flour and eggs, but it’s just not edible to me.
I used the ingredients exactly as stated in the version-1 recipe, though I did mix it by hand (I added the coconut oil to the dry ingredients, combined thoroughly with a fork, then stirred in the other wet ingredients with a wooden spoon).
Krista says
Hi, I cant wait to make this bread! I was just wondering if you had the nutrition value of it. How many carbs verses proteins. I am just learning about paleo and have been doing gluten free for a long time and found your recipe and am really looking forward to making it
Julie says
I can’t eat almonds, walnuts, or peanuts…trying to figure out how to make the delicious sounding paleo foods without using almond flour. Would love ideas! Julie
Monica P says
Made this last night. Though it would be dry and yucky. It was GOOD. I mean, really GOOD.
Will totally make again!
Monica
Alice Yovich says
Has anyone tried ,askimg this in a bread machine?
Donald says
Hi,
Does anyone know what I can substitute for the apple cider vinegar? I’d love to try this bread recipe but I can’t have vinegar.
Thank you!
Liz Jones says
Help – what have I done wrong?
Followed this recipe to the letter but it came together in the mixer in one big ball! I added an egg but still too thick.
I’m in the Uk but use american cup measures – are the tablespoon measures the same?
so want to get this right – the picture looks delicious. Mmmm
Cal says
I’m in the UK too – my ‘batter’ turned out more like biscuit dough following the recipe so I added an extra egg, it was looser, so I added another (7 eggs in total) – it turned out quite nice, a tiny bit dry maybe. It probably would have been perfect with 8 eggs (I only had 7 to hand). The eggs were on the smaller side of medium in size.
Hope this helps!
Marie says
Can I omit the vinegar?
Donald says
Did you try the recipe without the vinegar yet? I’m in the same boat as you.