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:
Lynn says
I love the Paleo lifestyle and I’m so glad I found this site! I can’t wait to try some of these recipes. I have been searching for some better alternatives to use in place of the bread I have been avoiding. Paleo bread seems like it will be a winner. :)
Nikko says
I made this for the very first time and it came out fantastic!!!
It was made with almond meal and I left out the flax meal, the only container I had close to that size was a 8.5 x 4.5 pyrex dish. Thank you for this very tasty recipe, it was delish right out of the oven topped with some grass fed butter.
Laura says
I love Elana’s Pantry and so far every recipe of Elana’s that I have tried has been SOLID. This was the only recipe I had to tweak a bit because I found the recipe FAR too eggy tasting. For those of you who experienced the same thing, here are my modifications. I hope they help you!
2 cups blanched almond flour + 2 T.
2 tablespoons coconut flour
¼ cup golden flaxmeal
¼ teaspoon celtic sea salt (I used 1/2 tsp.)
½ teaspoon baking soda
3 eggs
2 T. coconut oil
1 T. honey
1 T. apple cider vinegar
And Elana, if you read this, I love your blog and your amazing recipes–I just wanted to share my tweaks with others who found the bread a little too eggy tasting, like I did :)
Jenny says
Tonight, I tried using this differently…I coated all natural hot dogs with it and made “corn dogs”. I was able to cover 7 easily with a full recipe, minus 1 egg so it would be stiffer dough, and laid them on a Silpat covered cookie sheet. I started at 400 degrees to make sure they browned, but I ended up turning it down to 350 for about 25 minutes. They were great. Thanks again for the recipe and hard work.
mrp@numail.org says
Hi Elana,
Love your bread and don’t care to change a thing!
I am curious how long it holds/is good for and the best way to store it? Mine tastes/smells funny after a few days. Can’t seem to find an answer anywhere..Thanks!
Mindy
QueenJellyBean says
Hi Mindy – same here. But I did read in a comment about 1 or 2 years ago the same thing. From what I remember from those comments, others said the type of food we make from Elana’s baked recipes are just not designed to sit for more than 2 – 3 days. Other commenters chimed in and said their family eats up everything they bake, so nothing sits long enough to get the 3-day-old smell.
– on the practical side, I put my Paleo Bread in the fridge, covered, right away. I also plastic wrap and freeze whatever portion I’m not going to eat within 3 days, which is usually little to none. Really this bread is a pleasure when its fresh. I just make it as often as I can in the mornings.
Rosa says
Hello QueenJellyBean!
Your comment is very helpful! May I ask, how is the taste or texture of the bread after it has been frozen? Do you have to thaw it ahead of time to use it? Often I take slice of frozen bread and put it straight into a toaster, unthawed. It usually turns out fine this way for me, and this way I also never let bread go bad. Thank you for any input!
Jess says
Hi, just wondering if anyone had any idea if this will turn out ok without the honey? Would love to make it I am Gluten Intolerant and recently giving Paleo a go, but my mum is FODMAP so can’t have the honey and I’d love for her to be able to have it too. Maybe double the coconut oil? Any help would be appreciated :)
Babs says
I just made this recipe a couple days ago and it turned out great! But, I feel like it’s on the sweeter side, which would be perfect with PB&J or nut butter, or honey or something like that (which I haven’t tried yet, but I will soon with the slices in my freezer, yum!).
However, I used it for a meat/cheese/mustard type of sandwich (to pack in my work lunch), and I thought the taste didn’t really go well together because of the sweetness of the bread. Any suggestions for a more savory loaf? Could I leave out the honey? And would it help to leave out the coconut flour as well? Thanks! :)
Mary says
Is there and egg substitute?
Irene B. says
Elana,
I have been so longing for something that tasted like bread since starting Paleo a half a year ago. This answered the missing part of my boring breakfast! I will also take a small sliver at night as a treat!
For those who were considering ordering Paleo bread from the Julian Bakery online, just a word of caution: beware! The bad reviews are really true, and I’m not one who usually does any online reviews. I have ordered both the almond and the coconut breads for awhile. I am not sure what to make of the taste of them, but the almond is definitely a no-go for me. The coconut was palatable, if you chug down some liquid with it and pretend you’re not about to choke! It’s gagging, tasteless, and soggy-at-times bread, but I guess I was desperate for a slice, truly desperate to think it was edible.
The last order, 2 weeks ago, nipped it for me forever. Not only did they lie about the shipping date, but the loaves arrived 12 days later than their process date, which was supposedly 2 days delivery, but it was all molded. A total waste of $35 for 3 breads.
Thank you so much for all your effort on this site. Great recipes and information! Very much appreciated by me!
Irene B. says
Oh, and by the way, I made the original recipe by mistake and it’s been wonderful! I have varied it to use 1C of almond flour, and the rest is coconut flour, and I accidentally left out the sea salt the first time, and it was great regardless! I hate salt anyways, but so far the original recipe works fine, and no tunnels in the middle. I did use the correct size pan as recommended, but I lined it.
Stacey says
This bread is AWESOME. Thank you so much for this recipe. It is completely delicious with a little cream cheese and jam on top.