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:
Lea says
I have admired your blog and recipes for a while now. But as a “Paleo” devotee and blogger I am motivated to compliment you on this particular post. The first sentence about gluten free not necessarily meaning healthy is so true and has kept me from trying a lot of gluten free products and recipes. But my kids often request some sort of gluten free bread (kinda funny that kids would consider getting bread a treat!) I can’t wait to try this recipe because the ingredients are really wholesome -truly “Paleo”.
As someone who works pretty hard on recipe posts myself, I also appreciate how much time and effort you put into getting the ingredients just right.
Thanks for what you are doing!
Regards, Lea
Kristin J says
How inventive!! Elana, we would love for you to share this wonderful recipe with our community since I know our Paleo/Primal friends will just love this. If you’re interested, please take a minute to submit the recipe at fastpaleo.com/upload-a-recipe/. Feel free to plug your blog at the beginning of the directions section, and we’re more than happy to give your Facebook page a shoutout when we post it! This is exactly the kind of delicious and healthy recipe people are asking for!
Caroline says
When I tried this yesterday, it didn’t bake all the way, specifically most of the center was still raw. So after eating what was edible and tossing the rest (how do you do that btw, I always feel so bad throwing away the unfavorable outcomes…) I tweaked it as follows, went back today and now it’s great! I substituted 1 tsp baking powder and 1/2 tsp baking soda for the baking soda and baked it in the preheated oven at 325° for about 55 min. Thanks Elana for your hard work! Keep it up, it’s highly appreciated!
pamela says
I took mine out before it was done completely, too. It was seriously liquidy inside, so I just put it back into the oven—twice. I think I was overly anxious. Even with all my messing with it, it was pretty darned good.
April says
Thank you! This keeps happening to my bread and making me crazy! :) I’ll try this.
Anne Tower says
Thank you, Elana, for another soon-to-be amazing staple in my home! I’m gluten free and yeast free and BREAD is the one thing I still crave! I have one recipe that I make a lot that my dad created, but I’m very excited to try yours!!!
Thanks for always being inspiring!!!!!
Kelly Z says
I cannot wait to try this one! I follow the Paleo lifestyle so any Paleo friendly recipes I am ready to try! I just made your Skillet Apple Pie the other day and that is one of the best desserts I have ever made!! Very good! Thanks for all the great recipes!!
Jill says
I made this yesterday and it is pure heaven!!
Kim at 4virtu says
Thank you for posting this! You made our Tasty Tuesday Gluten Free Inspiration List! We love the blog!
QueenJellyBean says
I maaaaaaade this! I agree with aarin’s comment above, it’s like a banana bread texture without the banana taste. I ate 5 yummy slices and will make this again. hee hee.
Mine worked with these substitutions-of-necessity:
1 Baked in 5″ x 9″ glass loaf pan
2 Used parchment paper, not greased pan
3 ran out of coconut oil so it was 3/4 parts coconut oil, 1/4 olive oil
4 Once again, used Trader Joe’s almond meal, didn’t have blanched alm flour on hand today
Yes, as you commented jgentry, it was the perfect blend of almond and coconut flours so as not to be almond flour dry or c-flour sweet.
Do you count calories or other food values? I do! Always training for something athletic, and I like to know what’s in my GF food. Here are my calculations, so you won’t have to do the math:
Total recipe: 1974 /152/110.7/108.1 (calories/grams of fat/carb/protein)
1 slice (if yield 14 slices): 141/10.8/7.91/7.72 (calories/grams of fat/carb/protein)
noosh. says
did you use the same amount of TJ’s almond flour as the blanched?? thanks!
K says
I made this recipe precisely following the instructions and had a bizarre thing happen: the bread is green inside! I purchased organic, free-range eggs today and used the almond flour Elana recommends. I’m baffled, and I’m somewhat concerned about eating this. What could have gone wrong?
pamela says
Did the flax seed meal have a green tint to it? I would say maybe it’s the grape seed oil, but this didn’t have any. Curious.
elana says
K,
From my research online I have discovered It is possible that using brown flaxseed meal, instead of golden, may result in giving recipes the green tint that you mention. I have updated this recipe and specified golden flaxseed meal as the ingredient to use.
Thanks, Elana
Laura says
I used golden flaxseed meal, and while my bread loaf is not green, I just took out a sunbutter & jelly sandwich I made last night and the bread in contact with the sunbutter has all turned a bright green. I still ate it and it tasted fine, but I wonder what caused it?
randi says
It’s most likely due to the SunButter:
“All plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds. A spokeswoman for Red River Commodities says that SunButter does indeed turn cookies and other baked products green as they cool. The solution, she says, is to reduce the amount of baking soda or baking powder in your recipe by almost half, which balances the acidity of the ingredients and keeps them from changing color. Whether your cookies will rise adequately with half the leaven is a good question, but she says some people who have gotten in touch with the company say they don’t notice any difference. Adding a bit of lemon juice to your dough or batter can also help maintain expected colors. ”
more: http://www.ochef.com/1267.htm
Laura says
Thanks! That explains it. Good to know before I try baking with it, too =)
Kristin says
I tried this recipe (delicious, btw) substituting sunflower meal for flax meal (in the middle of hurricane Sandy and had no flax), and the bread turned green… SO glad that someone else experienced this and it was answered. Thank you! That helps. It didn’t rise as much as I hoped – maybe it was because of the substitution…? In either case, thank you for this fantastic recipe! My husband and I loved it.
Jan says
thanks for the great Paleo recipe. I used unblanched almonds and instead of flax seed used sunflower seeds. Imagine my surprise when it had lots of green in after I cut it about 4 hours later. Tastes great but looks like it’s got the lurgy! Very nice and moist. At least I know it’s ok to eat. I thought it had gone off!
Holly says
Elana, do you have a gluten free bread recipe that does not use eggs? Thanks!
Deb says
I’d love to know also as I do not eat eggs.