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:
Sharon says
Do you have nutrition facts per slice?
Beverly Veale says
Thank you Ms. Elana for you recipe!! My daughter in college asked me to make her a paleo bread with some sweetness but not much. I am going to try this today. I am excited to try it and you are kind for sharing it!
Val Doyle says
Just made this. I am a newbie here but ohhhhhh not for long. I put everything in a bowl and mixed by hand. It turned out a little lumpy because my coconut oil was still a bit solid I think. But …… it tastes AMAZING!
Thank you Elana!
Cheers
Val
Laura says
Looks amazing and can’t wait to try it when I get a chance! Has anybody tried toasting it (in the toaster) like normal bread? Does this work?
CAMCANEAT says
I was about to give up on paleo bread until I found this recipe. It is really good!!! Thanks for sharing! Does this bread need to be refrigerated or is it fine on the counter?
Sherry says
This bread is so delicious. I was a big bread eater and when I started Paleo I really missed bread. This makes me forget all about wheat based breads. Thanks!
jennifer_hart says
i loved this recipe! my bread did not rise like yours did although i used the recommended pan size. maybe because i used bob’s red mill meal/flour and my eggs were straight out of the fridge. those were the only two factors i could think of. anyways, the bread was delicious and i have longed for bread while following paleo plans. thanks, and i will continue to search for the flour that you recommend and allow my eggs to warm up a bit prior to my next loaf. i will let you know how that worked out.
Serena says
I don’t have luck with Bob’s red mill flour. If you have a coffee grinder, buy some blanched almonds and grind your own. It is time consuming but the outcome is much better.
Vana says
I added water to my doughy mixture, as I thought it was a bit too sticky and dry (maybe because most of my eggs were medium not large size). It worked perfectly even with the added water!
Kellie says
Hi, I made this bread a couple of days ago, and the flavor was Amazing!! A tad sweet, I may use less honey next time, but very very good. I separated the egg whites and blended with hand mixer until stiff peaks formed, and then folded them into the rest of the batter. Originally the bread came out high like I wanted, but then by the following day had condensed down and was a heavier bread like zucchini bread. Next time I may slice and freeze right away, and then take single pieces out to toast. This bread was so easy to slice, even into very thin pieces, which I was amazed at. Overall a great recipe. Would probably be good with dried cranberries or blueberries and black walnuts :) for a dessert bread. My grandma, who doesn’t normally eat paleo, LOVED this bread!! THank you for taking out the hard work for us in making great paleo recipes.
Lesley Yaniv says
I just made the date and walnut loaf. It didn’t rise as well as the other breads, and a corner stuck in the pan. Still, it is very, very good.
I made the nutty bread last week, and baked this slices until crisp. They made GREAT crackers.
I have one question – can I add some raisins to it? I love them, and it seemed to cry out for a few.