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:
Christine says
Hi, I/m new to this site.
What am I doing wrong with the Paleo bread? I have just mixed it in my bowl and it was solid, I was simply not able to pour it! I added a little extra of the wet ingredients, still not enough, so added some almond milk. I still had to spoon it out. Goodness knows what it’s going to look like :(
Beth says
Hi,
I was wondering if any of your recipes could be made using a bread maker. Would you be kind enough to email me your response? Your recipes look delicious!
Thank you
Wally says
hello, I am starting to plan my paleo meals, where I live I cant find Coconut flour. Is this highly necesary? what can I substitute with?
Thank you very much.
Michelle says
I live in COLO and wonder if her bread recipes need to be adjusted for altitude? I can’t find on this site that state she lives in.
Susan Yarligan says
My loaf got green twice, had to throw all away…First I used flax seed flour, second I didn’t use thinking that was the culprit, but second also turned green and bitter.
I’m thinking it has to be something with the beach in the almond meal and the metal tin that is reacting to it…because the green comes from the bottom to up, with the top not green but still bitter…
Maybe will try with silicone tin to see if gets better.
Susan says
Thank you for all your wonderful recipes. I am on a strict Paleo diet for medical reasons, and your site is truly a lifesaver. I am allergic to flax, so I substituted chia seed in this recipe. The bread turned out, but it was a little dense. Do you think it would work to just omit the flax?
Thanks again for your beautiful ideas.
Danni says
Could this recipe be mixed and then added to a bread maker?
estkim says
Hi elena!
I just tried this recipe and it was a little on the crumbly side. I was trying the bread and it occurred to me that the recipe doesn’t specifically state whether you should use ground flax or whole flax so I thought maybe that’s where I made a mistake? Please let me know, thanks!
Esther
Jocelyn says
Hi, can anyone tell me if they used a 9.25×5.25×2.75 loaf pan and if so did you adjust the ingredients.
Thanks
Regina says
I just used a 9 x 5 pan and did not change the recipe proportions at all. Since this is the only loaf pan I have, instead, I pushed the dough against one side of the pan and formed a small loaf that is closer to the 7.5 x 3.5 pan size that Elana says to use. The dough was sticky enough to hold together fine and did not collapse or spread out during baking. It’s not the most beautiful creation, but it’s proportioned OK and tastes fine. I say – make it work with what you have and you’ll be alright.
Miles Thomas says
I just made this yummy recipe of yours and its great. Instead of almond flour I used almond meal. Also used 4 eggs instead of 5 because mine were soooooooo large and instead of a food processor I just used a bowl and a wooden spoon. Mine is probably not at fluffy as yours because of the changes but still quite delicious. Great recipe