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:
Megan (New Zealand) says
Hi, please could you post this recipe using the exact weights of the ingredients rather then cups/teaspoons etc. (ie: 150gms, 10gms etc).
Some cups are 225ml and some are 250ml.
I’ve found with different recipes where people are having varying results its usually down to how individuals measure things.
If you have the weights then its exact every time.
Many thanks :-)
LNdA says
Yes, please post grams. I’m in the US but it’s so much easier!
Thanks!
Erica says
I do not have a food processor. Is that a necessary step for this the bread to turn out?
Rachel Kennedy says
I live in Denver and must account for the high altitude when baking. How should I account for this with the Paleo Bread recipe? Thanks in advance!
Jessica says
I don’t think you’ll need anything different for high altitude since Elana lives in Boulder.
Tonya says
I’ve made this bread at least 50 times and have never use a food processor until today. I’ve also never had the “tunnel” until today. I’ll not be using the food processor again and will go back to mixing it by hand with a whisk. It’s always turned out perfect that way. :)
Ariel says
I just made this bread and it came out great although I did adjust a few ingredients. I made this bread with four eggs(1 less than called for). Also I whipped the egg whites separately until they formed peaks(in order to make the bread less dense). Lastly, I added two tablespoons of applesauce to make up for the missing egg. This bread did take 45 minutes to bake, but I lowered the temperature to 245 because the outside was cooking faster than the inside. In the end this bread came out delicious and I enjoyed it with jam and honey, happy baking.
Rachel says
I see a lot of Paleo recipes that suggest mixing things with a food processor or blender instead of using a hand mixer or just a plain ol’ fork. What is the rationale behind this? My Cuisinart is great for certain things but is too cumbersome and difficult to clean for a quick and easy recipe like the ones on your site.
Diane says
I made this bread with the ingredients I had on hand. I had almond meal from Trader Joes and Flax Seed (not golden). It came out gread! It’s darker and denser than the picture, but it’s still good! Thanks for sharing all of your recipes.
Angelica Pompa says
Can this be made in a bread maker? If so what do I need to do different?
Deena says
This bread is by far the best recipe out there! I made this & then out of curiosity tried about 4 others from different sites. Nothing compares! Love this site I cook something from it at least 3 to 4 times a week & has been an anchor for me on my new Paleo journey…… So thanks for be a great cook & sharing your awesomeness with the rest of us :)
samantha says
this recipe is amazing < i have tried it before and it was always gooy in the middle, and kinda flat so today i added 1 tsp of baking soda and used maple syrup because my child is allergic to honey . and cooked it at 350 for 30 mins and 300 for 30 mins and it was like a real loaf of bread so good thank you
Mazz says
Do you think if I was to grind flax myself it would have the same consistency as the Golden Flax Meal? I can’t wait to try it out. Where did you get your Golden Flax Meal from? not sure if I’ve seen it in our local coles or woolies, next step will be to try my health food store and the organic co-op.
I’m looking forward to it. Ps I will be trialling it in my Thermomix… so will have a play with the cups vs grams and see if I can convert it for other Thermomix users ;) Great Anzac Day Bake-up I think