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:
Mindy says
Can you freeze this bread?
Britt says
Have you ever tried making buns from this recipe?
bronwyn says
Hi
I just made this bread first time this morning and it tastes great – but it didn’t rise more than a centimeter. How can I get this bread to rise a bit more? Otherwise, it’s really yummy and texture is good too, albeit the bread slices are really flat and dense due to no rising. :) Any suggestions, feedback welcome. Thanks.
Jan Vaughn says
Well, I tried the newer recipe and the bread failed to rise properly. Now I see the comments re the old recipe. I definitely needed more baking soda in my bread.
Kris says
Made this bread tonight and it looked good and smelled wonderful. After the 2 hour cooling time it was worth the wait. Wonderful and so easy to make!! Thank yoi
Hadley says
I’m intolerant of almonds. I love your recipe, been making it since it was on goop. Is there an alternative flour?
Catherine Leduc says
I used flowerseeds flour! (You just have to grind the seeds…)
amy says
Can you do cashews?
Have you tried Cashew Flour?
Laura Hopkins says
Question – Baking soda has too much sodium for me – I don’t think I can substitute double the baking powder instead (gluten free and sodium free Hain brand Featherweight)- looking on the label it says it cannot be substituted for baking soda and I would assume that is because it is chemically formulated differently than a normal baking powder. Wondering what else I could use in place of the baking soda – I need a low sodium alternative. I made this recipe and it is wonderful and would love to continue to make it in a low sodium version. Has anyone ever tried the low sodium baking soda – Ener-G brand ? Would I still use the cider vinegar?
Kate says
I tried both recipes (simple bread and this one). Both time the dough was extremely dry and so as the final result. Its like a very thick cracker. The dough did not rise at all, just stayed as is. i wonder if anyone made this bread similar to what it looks like on the picture here?
Catherine says
I’ve made it (top recipe) and it turned out beautifully…soft and nutty flavor. I have another loaf in the oven now so that I can try the french toast tomorrow. Hope you get it to work net time…well worth it.
kathy says
Hi, LOVE this bread!! So do my kids :) I have a problem though with the bread sticking in places to the bottom, so I tend to lose some of it..(handy quick desert though) Any suggestions as to how to keep the loaf intact? I have been using lard to liberally grease the bottom, Its still sticking. I have been waiting about 15 minutes before trying to remove it….should it be cold? Thanks A bunch!!
Catherine Leduc says
Wait longer, it should do the trick. I had the same problem first time I did that recipe…
Kasey says
You might want to line the pan with parchment (make a sling!) and grease the parchment, sides, etc. I imagine you won’t have any issues then.
heather says
Loved it! Made the following tweaks:
Used 1 1/2 c. Honeyville Almond Flour
3/4 c. Coconut flour
Used 1/4 c. Sunflower seeds (pulsed) in place of flaxmeal
Upped the ACV to 3 tbsp
Upped the soda to 1 tsp.
For oil, I used 1/4 c canola
tripled the salt
Baked at 300 degrees for an hour.
It came out firm, hearty with a nice satisfying mouthfeel due to extra oil content. No tunneling. Will make again and again!
Thanks for the recipe inspiration!