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:
Hannah says
I’m so excited to try this bread!!! I LOOOOOOOVE all your recipes Elana. You’re amazing.
Amy says
Hi Elana,
I’ve been a huge fan of yours for the two years that we’ve been gf, and I’m so excited to try this bread. Thank you for the hard work you put into these recipes!
carol says
I imagine your first sentence was supposed to say Gluten isn’t necessarily heathy especially when it comes to breads? and not the opposite right?
can’t wait to try it though… thanks again.
ps my son gave me your Almond flour dessert cookbook for my birthday… yumm
Penina says
Carol: For anyone gluten intolerant, or worse, that’s a given. What quickly becomes apparent to anyone providing for this aspect of diet and reads labels, is that commercially available i.e. highly processed versions of bread etc are ridiculously loaded with poor quality fats, sugars and yet other refined flours etc to ‘compensate’ for wheat comfort. No, gluten free food, as in what is usually available to mimic where flour is widely used ‘n’ enjoyed in bought ready-to-eat products, is far from healthy…. why we’re here!
Riki Shore says
Elana, thank you for this bread recipe! It’s nice to see a gluten-free, Paleo bread that not only sounds healthy, but looks delicious. Too often the GF breads taste like cardboard and are not even worth eating. I’ll definitely be trying this out for my GF daughter.
Natasha says
Elana,
I just wanted to say thank you for all your hard work and diligence. we all appreciate that you take so much time to perfect a recipe, with numerous substitutions and changes in ingredients, before sharing it with us.
So, again, Thanks :)
Penny says
Do you use coconut oil as a solid in this recipe or do you melt it first? I have some coconut oil but have never used it as recipes never say to melt or use as a solid. If you use it as a liquid do you still measure 1/4 cup then melt or use less then melt?
Thanks
Donna says
I’m making it now and am going to melt then cool the coconut oil. I’ll let you know what happens.
pamela says
I had to smile when I read your questions and comments about melting the coconut oil. I live in the central San Joaquin Valley in California, and even with our air conditioning, my coconut oil is totally liquid and clear this time of year.
Sue says
Elana, have you changed to more paleo? Do you still use agave?
aarin says
I just made this and it is very good. I used a glass pan, which worked great (it was just a bit larger and the loaf turned out slightly flatter but not much by the looks of it). The texture is cake-like and reminds me a lot of banana bread without the bananas.
Eleanor Snyder says
For those concerned about aluminum just line your pans with parchment paper and dough will not touch aluminum and you have the benefits of the even heating of the metal.
Sue says
What is avc?
Stardust says
apple cider vinegar