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:
Eva Clary says
Thank you for sharing such fine recipes. They feel like even I can have success with them.
Is there any way to get the “nutrient” info? Since starting a modified version of Paleo, counting carbs,fat,protein,calories is very helpful for me as I retrain my diet.
Thanks again, Eva
Elana says
Eva, you’re welcome! For more on nutrition info go here:
https://elanaspantry.com/nutrition-information/
Enjoy!
Elana
JCM1953 says
Wow, looks great and no “exotic” ingredients like xanthan gum or inulose or anything to buy that you have to order online! THANK YOU! I love stuff made with real whole ingredients.
Teri says
I only have a few small silicon loaf bakers to put the dough in and I’m hoping that will work. Please let me know if i should modify my recipe.
Leah says
maybe i missed something, but my batter came out really grainy and totally didn’t seem wet enough to be batter. i put it in the bread pan and into the oven, and sure enough, it didn’t come out right at all. i am usually pretty good at baking and cooking so this is a mystery to me! thoughts?
Gale says
If you measured correctly, it’s possible that your eggs are smaller than the ones Elana used. My eggs are very large, and the batter comes out perfectly every time. Too bad more recipes don’t use weights or measures for eggs (beaten to make it easy to adjust quantity) to ensure consistent results! Eggs can vary widely in size. 5 jumbo size can easily be 7 smaller eggs.
Denice says
I made the bread with one exception, did not use flaxmeal because I am on SCD not Paleo. It turned good but was small because I did not have the right size pan. I liked the flavor and texture. It makes a great sandwich bread.
Today I changed the recipe hoping it would work in my “normal” size bread pan. It turned out great. Here are the measurements I used:
3 cups blanched almond flour
3 Tbsp coconut flour
1/2 tsp celtic sea salt
1 tsp baking soda
7 eggs
2 Tbsp coconut oil
2 Tbsp honey
2 Tbsp apple cider vinegar
I cooked it at 325f for 50-55 minutes.
As I am new to this diet, it is good to find the people who take the time to test and create good recipes for those of us on special diets. Thank you so much.
Audery Rosenberg says
Hi,
My boss loved this recipe, so I looked it up. I have been gluten free for about 9 months and still trying to find good substitutes for the food I loved.
I have been part of a League and have had many bake sales, When you mentioned “tunneling” I encountered this with other recipe’s and it is usually due to “old” baking powder, the kind that has been in the cupboard for so long you can’t remember when it was bought.
I am wondering if this might be the problem vs. such slight variations.
As I remember my grandmother never used any measurements and just threw things together and it was always wonderful. The only thing I might try would be egg whites or just a few yolks, for high cholesterol individuals.
Thank you for all your efforts and exploration of the different flours and meals.
Sincerely
Audrey Rosenberg
Keith Hawkins says
I have a problem, Im hoping someone here can help me with! I have a wheat allergy, very lactose intolerant, allergic to chick peas, and also sensitive to most other grains (rice flour is one the safe ones). I really thought the paleo diet would be able to help me, but Ive bought a cookbook, and look on various sites and most of the recipes call for coconut flour, coconut oil, coconut aminos, coconut crystals, or coconut milk; and I have a bad intolerance to coconut! Its not an allergy, but it will make me very uncomfortable for at least a cpl hours! I saw one question that was brought up, that said that almond flour and coconut flour are used for different reasons and connot be interchanged, so is there anything out there that can be used in replace of coconut oil, coconut flour, coconut aminos, and coconut crystals that will still make the recipes come out good?
Hopefully someone in this community can help me!
Thanks for listening
Gale says
Hi Keith, hope I can help a little. Coconut flour is very dry and absorbs a LOT of moisture so it is most difficult to replace in recipes. I have had success increasing other flours and/or reducing liquid. Coconut oil can be replaced with ghee or olive oil, but the taste will change a bit. I use date sugar or honey (again, adjust liquid) in some recipes. It might just be easier for you to do a web search for coconut-free recipes!
dawn says
I made this bread and it smell like ammonia. Is it still safe to eat. Do you know what caused this reaction. I did a bit of research on the internet and others have had this ammonia problem.
Sandraben says
This was delicious! I cooked it in a glass pan. Because of the size of my pan it did not come out as high as in the picture. It totally didn’t matter. Also when I took it out of the oven after 30 minutes the middle still seemed raw after testing it with a knife. I popped it back in the oven for about eight minutes. The bread reminds me of bran muffins, just in bread form. Even my four-year-old loves it! I highly recommend it because of the taste and how quick and easy it was to make.
cmcf says
thanks for this! it is a huge hit with all I shared it with. I describe it as healthy french toast like consistency, a single slice of which keeps you as full for hours as an (animal) protein breakfast would!
due to a weirdness with my webpage syncing app, I ended up following the original recipe and it worked out perfectly for me. (Brooklyn, NY, for those interested in altitude)
notes:
re almond flour & coconut oil, any health food store staff would be super helpful in pointing you to the right ones, especially when you tell them you’ll baking. he showed me unbleached almond flour and coconut flour (Bob’s Red Mill is all over NYC, at least, and you can get it online http://www.amazon.com/Bobs-Red-Mill-Organic-16-Ounce/dp/B000KENKZ8/ref=sr_1_4?s=grocery&ie=UTF8&qid=1383057846&sr=1-4&keywords=bob%27s+red+mill+coconut their products are consistently great, IMHO)
and the coconut oil that is in a jar that looks like a PB jar and has a creamy solid-looking consistency is the one I used. (it smells divine!)
yes, these ingredients were a bit spendy, but I made two loaves (in a regular sized pyrex loaf pan, which worked fine for me) and they were devoured by friends and colleagues (and me!) so quickly I’ll make again soon!