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:
Nyeca Chino says
What is the nutrition information for this recipe? I’d like to know the protein, calories, fat, etc that is contained and also how much is one serving?
Babs Wyness says
Morning Elana, happy New Year to you.
Can you please advise the difference between almond flour and almond meal for baking cakes? I was advised to use the almond meal instead of the flour to make your yummy sounding carrot cake..as the flour might be too heavy… would appreciate your advice :-)
Your website has wonderful recipes. I am gluten, soy, dairy, yeast and sugar intolerant….I have hashimotos……….boo hoo..which makes my life very difficult when trying out some of the recipes. I also cannot take psyllium….. so I am trying to source other alternatives and I am not familiar with the meal and flour.
Light and love, Babs
Christa says
AMAZING bread recipe! I whipped this up in minutes, so easy & turned out delish! My family is excited for me to try more of your recipes!
Wendy says
I tried this bread but it didn’t grow at all and it was very very dense, did I do something wrong? or this is the way it should be? the picture you have here looks very different to what I got.
Jane says
Hey Elana. Thank you for all the work you put into this recipe. I have been eyeing it for weeks, and finally made it today.
I would buy Julian Bakery paleo bread before, but it was too expensive, and not that good. Also, there were suspicious reports online about the bread that I could not ignore, so I’m happy to be able to eat paleo bread that I personally know is trustworthy since I made it.
Suzanne says
With only some slight modifications, I think someone hijacked your recipe. Just thought you’d want to know.
http://www.paleoplan.com/2013/12-05/new-paleo-bread-recipe/
Suzanne says
She even uses some of your phrasing about the flax. Instead saying, “The flax gives it a wheat-like flavor.”
Kelli says
Whenever you call for coconut oil, are you calling for it to be melted?
Ellen says
I had to make some changes. I’m allergic to chicken eggs so I used duck eggs. I don’t use flaxseed; it’s an endocrine disruptor but I had hemp seed powder so I used that. I also have chia seed to grind so I will try that next time. Baking time was 10 minutes longer, maybe because of the duck eggs. Slices beautifully and is delicious! Thank you, Elana, for looking out for us Paleos!
melinda says
my son is allergic to eggs and vinegar and wheat and rice what do substitute for the eggs and vinegar in this recipe or do you have any recipes that fit his needs?
Karla says
Just wondering what are the nutrional facts on this