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:
Layla Falcon says
I posted an entry on my blog about this bread.
http://everythingfreerecipes.blogspot.com.au/search/label/Recipes
Tamara says
Hi, just wondering if there is an alternative to the Almond flour and if even more possible, one that is not high carb?
Thanks
Sharon says
I love ur breads especialty the Chico zucchini
My problem is my breads come out so dry & crumbly that u can’t make a sand which or pick up & eat with hands, must use spoon. Any idea what I’ve done wrong.
Thx for all u do
Kathy S says
Elana, Thanks for putting a picture of the recipe at the top of the printer friendly page. I’m a very visual person and like to have pictures!
Jax says
Has anyone figured out the nutritional value for this bread yet?
Boni says
I buy organic coconut flour at nuts.com; and I also buy the almond flour there, and organic golden flax seed.
Paul says
Coconut flour – where do you find this? Or what can you substitute it with?
Laura says
Does the coconut oil need to be measured before or after it’s softened?
Kerry says
will try your recipe. I make one with a cup of mashed sweet potato, coconut flour, eggs, baking soda, salt, milk (I use oat milk) I also added done herbs and olive oil
Magda says
Really nice, Thankyou. :)