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:
Lisa Belknap says
I dusted the top of the bread with butter and garlic…delish!! So nice to have garlic bread I can eat!!!
Adria says
Worried, before I made this recipe I calculated the calories. Because just because something is healthy doesn’t mean you can eat as much as you want! I have an 8×4 inch loaf pan that it is baking in. 1/2 inch slices for an 8 inch pan are 134 calories per slice. Can’t wait to taste it when it’s done. I hope those slices are filling because I have a feeling they will be small.
Queen Jelly Bean says
Hi Adria, I also struggle with fitting baked almond flour goods into a low cal lifestyle.
— TIP: if you use Daily Burn Tracker online (free) to track your calories, search for “Elana” and you’ll find a few of us already calculated the nutrition data (including cals/fat/carbs).
— HOW I WORK IT: I am 10 years into maintaining my 35 lb weight loss, and it continues to be a conscious effort. Right now the best way I am able to include Elana’s recipes into my post-weight-loss and weight-maintenance life is by following the gaps diet, which includes hearty soups as the basis for eating, filled in by some nut baked goods. Enjoy!
Jan says
For your bread recipes, do I use fine or course Celtic sea salt?
Jen says
I trying this tonight! Looks amazing!
LNdA says
I made the bread with double the salt and substituted toasted walnut oil for the coconut oil. I added a handful of toasted chopped walnuts and omitted the honey. I wanted a more bread taste and no sweetness. Came out tasty and super easy. Great snack.
I only wish the recipe was in grams. It makes all the difference for accuracy. Peter Reinhart’s books made me switch to grams and now I convert all my favorite recipes to grams.
Shannon says
Absolutely delicious!!! Anyone have an idea of the nutritional value as in fat etc?!
Laura says
Has anyone successfully doubled the recipe? What adjustments did you make?
Lisa Millettt says
Hi I have only just discovered your website. It is amazing. Thank you so much. I wanted to ask if almond flour is different to ground almonds. I live in the UK.
Lisa
Amy says
I just made this recipe, my sister is the paleo eater and she loved it. I separated the whites and yokes. I only added 3 yokes and whipped the whites to soft peaks and folded them in to the batter. I added 3 ripe bananas as well. It turned out great, very light and not eggy at all. It had the exact texture of regular banana bread.
Shannon says
I am curious to know your thoughts on cooking with almond flour? I understand that it can have a number of drawbacks nutritionally?
lisa says
I had the same question and did a bit of research. I think at best it should be used as a sometime treat but not in a bread you’re going to be eating every day. Here’s a link of what it amounts to.
http://empoweredsustenance.com/avoid-almond-flour/