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:
Leonie says
The only problem with making something this delicious is I end up eating it all right away!
Lizmarie says
Hi! My english is not very good, but I want to know if the time for bake the bread is different if I use a muffin pan? Thanks
Kristin says
Lizmarie,
Yes, if you bake this as muffins you will need to adjust the cooking time. If it’s a regular oven, start checking it around 15 min, if you have a convection oven, start checking them around 12 min. Also the size of your muffin tins will affect the outcome so if yours are smaller, just keep an eye on them and when they smell good and look done, start testing them with a toothpick. If it comes out clean, they are done.
Dacia says
I’ve made this bread several times now in a traditional loaf pan and it came out great. A little short, but fully cooked and tasty and since i wasn’t using it to make a sandwich I was ok with the short, squatty loaf. The other day i decided to add the magic line loaf pan to my amazon order just to see what was so great about using this kind of pan. I made the recipe (the first one) just as I always have, same ingredients, same proportions, no subs and my bread came out barely cooked. The whole inside was raw. I continued to bake it and continued to bake it…..for another 45 min! and still raw. I pulled off the cooked “sides” and put the raw goopy mess back in the pan for another 30 min. Still raw in the middle. Not sure what’s so “magic” about this pan….???
Lauri says
Looks great and delicious! But one I would change is hemp instead of flax.
Nancy says
Thank you! Made this for the first time tonight and just a taste off my fingers was awesome! Cant wait to have a slice
Kobi says
Today I subbed 1/2 cup of sunflower seed flour for 1/2 cup of the almond flour. I swear this loaf baked up better than my previous ones and the sunflower flour made the loaf turn a great St. Patrick’s green….it did not change the flavor at all and we loved it.
Summerdays says
Yes, apparently it is the baking soda and the sunflower seed that have some chemical reaction. Apparently it is not harmful, just looking weird. I have a a biscuit recipe that does the same thing.
Anna says
Question. should I melt the coconut oil? I did, but it solidified once it’s mixed in the recipe, how can I stop it doing that? It’s in the oven as I type! Cheers
Kobi says
I didn’t melt my coconut oil today. The batter was thicker but it baked up very well.
Stuart Pierce says
I just made version #2, and it was delicious. My pan was slightly larger, but I kept the 30 minute cooking time. It came out more golden brown on the outside, but it was perfectly moist. This is SO much tastier than store loaves, and I love slicing it thick. I greased my pan with butter and coconut oil and lined it with wax paper on the bottom, and it slipped right out.
Kelsang says
I just made this and it is d e l i c i o u s
My bread pan was a little smaller, at about 7.5×3
When the timer went off at 30 minutes, I poked the bread at top and it sunk in a little so I left in for another 12 minutes.
After the bread cooled, the ends were fine but a chunk of the middle was uncooked.
Oh well, I ate the uncooked part because I’m fearless!!!
Great recipe, will use again and again
Joey Thomas says
Hi,
I love the fact that you’ve created a paleo friendly bread but I’m not loving the fact that you use honey and even worse agave syrup (didn’t think this was paleo?). I have fructose malabsorption even though it’s quite mild, these ingredients set me off big time. Is there any hope that this recipe will still work with maple syrup?
Joey
Kobi says
It should work fine with maple syrup.