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:
Nancy Cordray says
Can this Paleo Bread be made in a bread machine?
DrD says
As a follow up to my last- I bought the pan-ccoked the bread over 35 minutes. The first slice was fine, but then I encountered the gooey inside. I put it back in the oven and it is cooked on the outside but not the inside.
I thought the purpose of the special pan prevents this.
I even slightly packed down the 2 cups of flour. It is very disappointing to spend the time and money on purchasing this pan, the cost of the almond flour, and then have it turn out this way. It would be beneficial if only those who made the recipe commented on it. Then we can have a better idea of problems.
Jeannie Weitzel says
Did you find a solution for the gooey inside?
I experienced the same problem. I bought the Magic Pan also. Guess we fell for the ‘magic’ which isn’t.
Harriet says
Paleo bread. Stacy recommended this bread to me! I’m delighted there is no yeast as I can’t have anything fermented. Do you think I could sub vitamin c powder for the same amount if apple cider vinegar or would that be too much Vit c?
Thanks for your help.
Harriet
DrD says
Bought the 15.00 pan.
Followed the 2 cup recipe.
Gooey in the middle and still cooking after 30 minutes.
Very brown on the outside
Very disappointing.
Taylor says
I was just wondering how everyone stores their homemade paleo bread?
Kathy says
Has anyone used a 6 x 4 loaf pan how did this bread turn out?
Do we melt or leave the coconut oil solid?
Thanks.
Tane' says
Dear Elena,
I love the recipe the bread is sooo yummmy thank you so much for such a great recipe, instead of making it in a loaf pan, I made it in a muffin pan for smaller portion and I could freeze the muffins if I wanted to and it would not go to waste.. Thanks and love your webiste..
Hugs Tane’
Deena says
This was surprisingly amazing!! I’m wondering could you add any fruits to this for a different variation or will it mess w/ the consistancy?
Vernita says
I made this today and it is delicious! I doubled the recipe, except: added 1 tsp baking powder instead of doubling the baking soda; only used 1 1/2 tbsp acv; used 7 eggs. I baked the bread in a 9×5 loaf pan at 325F for 55 minutes. It’s a beautiful brown color and is fairly light in texture. Will definitely make this over and over again!
Daniella Silver says
I just made this recipe and it was AMAZING! I used almond meal (because I just made almond milk a few days ago, so the “meal” was what I had left over). It came out so moist, light and fluffy….not dense at all! Do you think it would freeze well? What would happen if I only put 3 eggs in? Have you tried less eggs? Thanks for posting such a great recipe!