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:
Noel says
I have tried this several times and it does not pour because there is not enough moisture. I have done exactly as the recipe calls and it is not a batter; but a bunch of large crumbles. Had to add coconut or hemp milk to it to make it where it would actually pour into a baking pan. I feel as if I am doing something wrong.
Marc says
What is the tunnel effect? A hole or a tunnel of “less-cooked” batter as I am encountering? It’s not raw enough to not eat. Just a tad denser and wetter. But it’s truly delicious. I finish it off under the broiler for 2-3 minutes other wise the too does not brown even after 30-33 minutes. Any suggestions on cooking all the way through? (Oh…I should ad that I’m using a 5×9 Pyrex for baking. That’s prolly part of the problem).
Brenda says
What would happen if I didn’t add the 2 tlbs of coconut flour. I can’t seem to find it in my area. Thank you Oh this is about the newn Paleo Bread
Winifred says
Has anyone tweaked it to eliminate the flax meal? I can have flax. Thank you
cherl says
I always need to add much more liquid, to make it a true batter. If I make it as written I get a cookie-dough thickness…
My best version uses 4 eggs and 1 cup of coconut milk (plain, full-fat coconut milk).
Charlemagne Prokopyshyn says
Elana I just love your recipes. I love the fact they are simple, don’t take long to rustle up, require minimum effort or minimal cookery skills, have few ingredients that I always usually have and ones I know (no going to Amazon to buy stuff I’ve never heard of before and don’t know how to use)they always work and I can depend on them every time, they taste amazing and you have such a variety on your website! I am a huge fan and when I search for gluten-free paleo recipes your website is the first place I come to and I usually find exactly what I need right here! This bread recipe is amazing and sooo good! I will def. be making this bread more regularly now as others’ just don’t compare! Thanks for all your hard work!
Judy says
For those of you who make this bread, how do you store it? Room temperature-if so, how long? Or refrigerate the bread? Please help with the best way to store this bread. It cost too much to the bread mold or ruin.
I appreciate any help, anyone can give me with their experience.
Gus says
I keep mine in an airtight container at room temperature. It keeps for a few days but after that, it can go mouldy. It freezes well, so this sort of eliminates storage issues :)
Maddie says
Love your recipe used almond meal instead because I was trying to use up what I had in the pantry
samantha says
Hi. I don’t know what I did wrong. I tried this recipe twice with no substitutions and both times it had a weird bumpy texture on top. Taste and texture of the bread was fine, but it looks funny. Any advice much appreciated.
Sharon says
Can you provide specific nutritional information with your recipes?