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:
Connie says
Well, if anyone’s interested… I tried the experiment I mentioned above, and it worked beautifully.
I double the recipe, and started to put it into an 11 x 15 glass casserole, but I could see it was going to be spread too thin, so I hurriedly scraped the batter into a 9 x 12 pan. I baked it for 30 minutes, and it came out wonderfully. I cut it cake style into 12 squares, and by slicing them in half sideways, the squares are perfect as a bun or ciabatta. Holds together well, doesn’t crumble, nice thickness, and plenty of chewy crust.
Expensive, to be sure, but if 12 servings can be made from it, it works out to less than a dollar per bun.
Love to know if anyone tries this!
BlenderChief says
I find this to be a good replacement for normal bread due to its protein content. Eat it a lot when I’m on a diet for bodybuilding. Tastes pretty good too.
Connie says
I have made this bread twice and it is wonnnnnnnnnnnnderful. The biggest threat to me staying on the wagon is bread. I miss the convenience, the taste, the chew…I miss really great, yummy sandwiches, I miss brie and bread…and toast. Warm, buttery toast with my eggs.
It is the thing that ALWAYS knocks me off the wagon. I’ve had recipes for paleo banana breads, and other sweet, desserty breads, but I needed a good, hearty sandwich bread to keep me on the wagon. After 49 years of a love affair with bread, it’s just too hard to break away from it.
Suffice to say: I love bread.
Thank you for this recipe, it is great with pb&j, lunchmeats, brie, and it even toasts up nicely! I am going to try an experiment of doubling the recipe and baking it flat, cake-style, so as to get a larger area of the wonderful crust, and then cut it into large squares and slice it lengthwise, and try it like a ciabatta.
Love your site, love your recipes, can’t wait to try the Irish Soda Bread in March!
~connie.
Liz Barrett says
Hi Elana
Thank you so much for this recipe. I’ve made this recipe and your simple bread recipe and both came out perfect right from the start. I did follow the recipes EXACTLY, except for the fact that I don’t have a food processor so I had to “pulse” by hand which led me to believe that I had to stir in ingredients in large minimal swoops being careful not to over mix. Wondering if that is what other people had done when they’ve made this recipe without a food processor? As I said, it came out perfectly. just wondering if I was just lucky.
Cheers.
Catherine L. says
Thank you for this great recipe!
As almonds are banned from my son’s school (allergies), I replaced almond flour with sunflower flour (sunflower seeds I grinded). I must say I really like the result! It tastes good, especially when toasted…
I also used only four eggs and added one banana… a personal touch :-)
AJ says
This came out better than I expected it to actually. I did not have coconut flour so I added an extra 1/4c of almond meal. It was a tad bland but other than that a nice bread. I think the coconut flour would add to its flavor and sweetness. I will try again and add a banana just to give it a little more flavor. the pan I used was a regular loaf pan and it was a bit thin but otherwise a nice bread. My daughter enjoyed with peanutbutter and banana mashed together and I had it with her egg salad.
I entered the ingredients I used into MyFitnessPal recipe for nutritional information. Different brands may yield different results. I also cut this loaf into 20 thin slices.
Ingredient Cals carbs fat salt fiber sugar
Bob’s Red Mill – Almond Meal/flour, 2.25 cup 1,440 54 126 0 27 9
Flax Usa – Golden Flaxmeal, 4 TBS 140 10 10 10 8 0
Celtic Sea Salt – Salt, 1/4 Tsp / 1.5g 0 0 0 540 0 0
Baking soda, 0.5 tsp 0 0 0 629 0 0
Aldi – Large Egg, 5 egg 350 0 25 350 0 0
Betterbody Organic Coconut Extra Virgin Oil, 1T 120 0 14 0 0 0
Aldi – Berry Hill Clover Honey, 1 Tbsp 60 17 0 0 0 17
Braggs – Organic Apple Cider Vinegar, 1T 0 0 0 0 0 0
Total: 2,110 81 175 1,529 35 26
Per Serving: 117 5 10 85 2 1
Linda says
I’ve made this tasty and healthy bread 3 times and am just unable to get the middle to get done.
Help??
I love the ingredients, which are healthy ( unlike most GF breads) as well as low glycemic. It tastes great. It is a bit expensive to keep baking as an unsuccessful trial. So– your help would be most welcome!
Robin says
I need help too!!! I can’t get mine to rise or get the middle done. I agree, the taste is there…just not the rest. And I also can’t keep wasting ingredients…too expensive.
I went through ALL of the posts, and took others advice. Here’s what I did…
The exact recipe, except for 4 eggs instead of 5 (to reduce the ‘eggy taste’), and I used 1 tablespoon of baking soda and 1 tablespoon of vinegar (equal parts, per another post). That’s it!
As for the mixing…I mixed the dry ingredients in one bowl, then separated the egg yolks and whites, in bowls. I whipped the whites until they were thick. I added the yolks to the whites, and added the honey and oil. I mixed that up. I added the wet to the dry and mixed. It was really thick. Then I combined the baking soda and vinegar, mixing them. I added them to the whole mix and slightly stirred.
I put it in a pan right away and into the pre-heated oven.
My bread didn’t rise a bit! Nothing! Any help would be appreciated!!!
jessica says
What size loaf pan did you use? The smaller size recommended in the recipe? Or a regular size loaf pan (which is larger)?
Robin says
I couldn’t find the smaller size (too impatient to wait for Amazon, lol), so I used a normal size bread pan (I think 9 x 5).
I know that would account for some size difference, but what I don’t understand is how that would affect the rise completely. It seems to me that if something was going to rise, it would rise in whatever kind of pan you put it in…
like a cupcake. Most things will have SOME kind of rise, IF they are going to rise at all.
This is what doesn’t make sense to me. Mine didn’t rise a bit! Nothing at all!
Am I wrong??? Thanks :)
Verity says
You should add the baking soda to the dry ingredients at the start, and the vinegar to the wet ingredients, and otherwise do everything the way you described, rather than trying to combine them at the end. The reaction is quite immediate, so you want it evenly distributed through your mixture from the start.
Kristin says
My daughter along with needing to be gluten-free, dairy-free and yeast-free must also be egg-free. Do you have a recommendation for egg placement in your bread recipes?
Amy says
I was wondering if this recipe would work if you substituted the eggs with flax? I have to cook egg free for my daughter and have been unable to find a bread recipe yet due to all of her other allergies.
Please help!
Yen-Ning says
Baked one loaf the other way. Simply delicious. We made ham and cheese sandwich with it. Thank you, Elana. The best paleo bread I’ve tried ever.