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:
Jessie says
I have an almond allergy, what’s the next best thing?
debbie says
If I can’t eat eggs, is there a way of substituting them in this recipe. I know that this recipe will work best the way it is. But what can I use if I can’t have eggs nor gluten? Would using an egg replacer work? I look forward to your feedback.
Debbie
Kellie says
Hi, have you ever tried flax “eggs” ? 1 egg = 1T flax meal plus 3T water and then you refridgerate for 15 minutes to set up… here is a good link to read more about it http://bonzaiaphrodite.com/2011/10/how-to-make-a-flax-egg-for-vegan-baking-the-right-way/
Hope this helps :)
Alina says
Can you use a Vitamix or a regular mixer? I don’t have a food processor.
Lynn Therrien says
If I don’t have flax, what sort of things can I substitute? Thanks!!!!
Kathy says
What’s a good sub for flax meal? I’m allergic to flax.
Kathy says
Oh, I see now, chia. Thanks, and never mind.
amy says
I just wanted to say I tried this bread for the first time tonight and it was amazing! Thank you. I followed the recipe until it came to the eggs (per a commenters advice). I fluffed the egg whites and then mixed the egg whites in last. Consistency was great!
Catherine says
Hi Elana
As I type I have my first loaf of Paleo Bread in the oven. I live in South Africa where we apparently don’t have any flax meal…so I imported some from your side of the world and can’t wait to taste the results. My daughter, who suffers with severe juvenile arthritis and for whom we all made the conversion to Paleo, and I made it together and experimented with your silver dollar pancakes for fun at the same time. Those were delicious and enjoyed with blueberries and a bit of honey.
I already have some of your books and am looking forward to a complete set but thank you for an invaluable website. My children especially are thrilled to have bread in their lunch boxes again.
Regards
Catherine
Erin says
just FYI i used red mill flour almond for this recipe and it turned out great. i have made this recipe several times. only thing is sometimes the bread gets stuck to the bottom of the pan, so maybe next time i will try adding a bit more oil to the bottom?
Erin M says
Same! All of my dry ingredients were Bob’s brand and mine turned out perfectly!
amy says
I’ve made the bread, Paleo style, & loved it ! It has great flavor & a perfect snack W/ coffee. I’ve made several times & enjoy it everytime ! Thanks
Rebecca says
I am making this bread for the 3rd time in the past two weeks and am also trying the “rye”! I have also had success with the cranberry walnut bread! Thank you for all your inspiration to bake again! My 13 and 15 year old are now begging me to make the cake on the front of your cookbook (with the fluffy white frosting).