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:
Jennifer McLean says
Hi, this bread recipe turned out wonderfully. My aunt made it and brought some over for us to try too. My question is this.. do you have a substitution for flax meal?? I’m not allowed to use it at the moment because of it’s estrogenic properties. Thanks so much, I appreciate your help.
Kimberly says
LOVED THE BREAD!!!! I used Raspberry vinegar because I didn’t have any cider vinegar. It was great!!! I had a longer loaf pan but I just left it in for about 20 min. Thank you!!! I can’t wait to try another recipe.:)
Melanie says
I just got a new bread machine with a gluten free cycle. Can I use your Paleo recipes with a bread machine?
$haron Newsham says
Can this bread recipe be used in a Bread machine ? Ir someone has, please explain how u did it ?
Kareen Lively says
I have the same question.
Amy says
I have successfully made the Paleo bread twice & it worked out perfectly! However, when I made it recently, the edges of the bread were a gray color upon taking it out of the pan. When I sliced the bread & spread with raspberry jam (to resemble a tea cake), the jam turned blue-gray. I think it was some sort of acidic reaction. I did leave the bread in the pan for about 40 minutes after baking before releasing. Now I just remembered that I used rice vinegar (because I was out of cider). Maybe that caused the reaction? I used anodized aluminum pan by the brand “Fat Daddy.”
Amber Kelty says
This bread is delicious and easy to make. I like it as a pre-workout snack because of the fat and protein. I love your website elana!
jbmills75 says
Any idea if this recipe would come out with an egg replacer of some kind? My husband can’t have eggs.
Stacey Roberts says
I can’t have flaxseed, is there a substitute for it for this recipe?
lovelustlunch says
HOLY HELL! This bread is life changing. Many thanks for creating this masterpiece!
Ida says
http://www.paleo360.de/rezepte/paleo-brot-mit-frischen-kraeutern/
Did you know that your recipe is used here, without giving your original any credit?
I informed them but they deleted my post. Might be worth checking on the other recipes aswell.