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:
Leah says
I have made the new recipe many times and it is really delicious. By mistake I used regular almond flour and the bread came out just as tasty as if I had used blanched almond flour. Also, coconut flour is not available where I live, so I substituted the same amount of unsweetened shredded coconut, and 1/4 cup oil for the coconut oil, since my friends said the bread had too much of a coconut flavor. The substitutions worked just fine and the bread was delicious!!! Maybe it would be even more delicious if I followed your recipe exactly, but even my son, who usually does not like “healthy” food, told me it was really good, and keeps helping himself to more slices everythime I make it.
Thanx for your exciting recipes. I have used many of them and always have enjoyed the results.
Leah
Stephanie says
Hi Elena,
Any chance there might be anything I could substitute for the eggs? I’ve only on day four of having to work on eliminating wheat/dairy/surgar and am searching for recipes – I never knew unti now the hard work all this really entails!
Penny says
Pros – I basically threw this together while two toddlers screamed for my attention (I have no idea what got into them today). My almond flour was clumpy and I didn’t know how to fix it (first time baking with it), I don’t have a mixer so I used a whisk, and I forgot the ground flax until after it was in the pan and had to take the batter out and add it. Yet it turned out. And it tastes great, and it slices! I used the 4 eggs, 1 tsp baking soda and 35 min comment as a guide.
Cons – I ended up with a flat loaf that yielded 6 slices. At approximately 313 calories per slice and $11 per loaf, this will definitely not be a staple at my house. I think that I would like to try baking it as buns with the remaining flour.
Susan J says
Try rubbing your almond flour through a wire strainer if its is clumpy. When I freeze mine, I often have to do that after thawing.
Your loaf was likely flat because of stirring in the flax after it was mixed. Those bubbles that form with soda and ACV are fragile, so after mixing, the loaf needs to go in to the oven right away, undisturbed. Any additional mixing once they start forming will literally burst your bubbles… ;-)
Katy says
I have a bread maker my kids gave me for Xmas and would love to use it…Can the Paleo Bread be made in one? If so, what are the instructions for that?
David says
This recipe is awesome. Perfect for when your craving a sandwich. Good flavor and texture
Abby says
I made the amended version, further substituting organic coconut sugar for the honey, and it is excellent! I made mine in a standard loaf pan in a convection oven and it reduced the baking time to 20 minutes. This is my first foray into paleo/anti-candida eating, and I’m excited at how tasty and satisfying this bread is. It is moist, dense and flavorful with a great texture. So glad I found your website!
Rachel says
Bread is amazing! So excited to use it for almond butter French toast in the morning!
Does the bread need to be stored in fridge or on counter?
Katy says
Hi…I assume since this is fresh bread and not loaded with chemicals that would keep it from spoiling that it would need to be refrigerated.
Rachel says
Is it essential to the recipe to use the apple cider vinegar?
Elizabeth says
Hello, I was wondering if I could use ground flaxseed meal in placement of the Flaxmeal?
will it be the same measurements?
Dawn says
What can I substitute for the apple cider vinegar? I have a sulfite sensitivity and all vinegar that I have tried has effected me in some way… I just want yummy bread again! Thanks!
Dee Imler says
Can you use lemon juice…you need and acid to react with the baking soda to make the bread rise.