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:
Kitti says
This bread is the tastiest Paleo recipe I’ve tasted! Even my fellow finicky friend ask me to bake her a loaf! She couldn’t stop raving about it! No problem with the baking. Came out perfectly DELICIOUS!!!!!
Kim says
Made this bread yesterday. The taste was great but more like cake (banana bread consistency) than a sandwich bread. I only had a 9 x 3.5 pan and adjusted ingredients to make up the difference. I will continue to use this recipe but any suggestions on a sandwich bread?
Sarah says
The most updated recipe worked perfectly! I used every ingredient and the amount called for with the Magic Line loaf pan. The one and only thing I did differently was I needed to add 10 extra minutes of baking checking the bread with a toothpick every 5 minutes after initially checking at 30 min. I live in western Mass and the weather was humid and hot when I made this, maybe that has something to do it.
Melissa says
This bread was so great, thank you so much! I followed the original recipe and it was perfect!
I can’t wait for your book to come out.
Crystal says
OMG thank you I was doing the Paleo Diet this month and was REALLY craving bread and this recipe is so good.
I am going to try to make the muffins and pancakes which are similar. I didn’t have coconut oil and used olive the first time I made this it worked… not sure what the difference would have been.
Also I used just the egg whites on the bread but whipped them really good like making meringue and it was a little fluffier, I am going to try that on these too:
Pancake
• 3 large eggs
• 1 tablespoon water
• 1 tablespoon vanilla extract
• 2 tablespoons agave nectar or honey
• 1 ½ cups blanched almond flour
• ¼ teaspoon sea salt
• ¼ teaspoon baking soda grapeseed oil , for cooking (or for Paleo use coconut oil, or olive)
1. In a large bowl whisk together eggs, water, vanilla and agave
2. Add almond flour, salt and baking soda and mix until thoroughly combined
3. Heat oil on skillet over medium low to medium heat
4. Scoop 1 heaping tablespoon of batter at a time onto the skillet
5. Pancakes will form little bubbles, when bubbles open, flip pancakes over and cook other side
6. Remove from heat to a plate
Muffin
• 4 ounces blanched almond flour (about 1 cup)
• 4 ounces eggs (about 2 large eggs)
• 1 ounce agave nectar or honey (around 1 tablespoon)
• ¼ teaspoon baking soda
• ½ teaspoon apple cider vinegar
1. In a medium bowl, combine almond flour and baking soda
2. In a large bowl combine eggs, agave and vinegar
3. Stir dry ingredients into wet, mixing until combined
4. Scoop about ¼ cup of batter at a time into a paper lined muffin pan
5. Bake at 350° for 15 minutes, until slightly browned around the edges
6. Cool in the pan for ½ hour
Shirley says
I really want to try this, but I do not have a food processor. Could I still make by hand or an electric mixer?
Tathiana says
I’d like to know if i can bake this bread in a slow cooker. Thanks
Emma says
I like how you mentioned it’s hard work, you’ve tried baking it in different ways…poor you! all these questions can be too much.I’ve tried few of your recipe and I love each and every one of them.good job I admire you :-) next, it’s hard cooking wheat free but I’m trying my best for the health of my family.
Carmen says
I added 2 mashed bananas to mine. Love it!
Danielle Shea Tan says
Love love love this bread! I am a nutrition coach for many mamas with food allergies so I’m going to try to swap the almond flour with sunflower seed flour. I’ll let you know how it goes. Yum!