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:
Ferchu says
Hello Elana, thank you for sharing these. I will try them all!!
I am curious if you have any idea of the calories a slice may have? I am curious to know since I want to cut grains from my diet (I love bread, I am Italian!!)
Thank you
Amy Knight says
Thank you for so much for experimenting until you developed this delicious recipe! We (me, husband, 12yo daughter, 10yo son) just finished Paleo restart, 30 days. My son has been so desperate to have bread, now he can have nut butter & homemade jelly sandwiches! He’s ecstatic…me too! ???? ???? ???? Thanks for sharing…it’s because of people like you that are making this journey not so overwhelming!
Nancy says
I made this as written using the pan that Elana linked to and was a little disappointed with the height. A friend of mine said she makes the gluten free bread with a 4″x4″ pyrex pan because it gets taller and better for sandwiches, so i tried the Paleo bread again using her idea. It got taller, but the top looks like a volcano erupted. I’m not quite sure how to get a smoother top or what i did wrong for this to happen.
Naomi says
Elena said to use the revised version if you get the tunnel affect. Don’t use the original one.
lilysue22Sue says
Just wondering what size eggs you use? 50g or 60g? Since so many are used the difference will add up and affect the end result so just want to make sure I get it right. cheers
Dewey says
I used ACV, specifically Bragg, to treat dandruff, and the smell was really overpowering. I’d stick to using it for this recipe.
John Ramos says
OK, I did the straight Paleo bread, got the sort of soggy tunnel, didn’t see a fix for it, what’s happening? I also get a sort of slanted roof effect on the top of the loaf, could be the oven?
Thanks
Sandra Kim says
I finally had a chance to try this receipe yesterday. I liked the taste, but for some reason it did not rise very much. When I put all of the batter in the pan(yes, I used recommended pan), it filled only half of the pan, and after baking, it stayed almost at almost the same level. The baking soda was not old(bought 1 month ago). Does anyone know what I might have done wrong? I whisked the ingredients, instead of using food processer. Could it be a reason? Or was it because I used regular flax seed grounded by muself?
Thanks!
Sandra Kim says
BTW, I used the revised version and did not have any tunnel effect.
Judith says
Baked the first recipe – the latest one – more than 40 minutes, and the core of it is wet and raw. :( Very bummed out. Might have to cut it in half, and bake the two sides on a cookie sheet to salvage the five eggs and 2 cups of almond flour. Not sure I’ll try this again.
Kim Kouski says
Ok, I did mine a little different. I can’t eat the almond flour so I substituted non glutton Oat flour and I also added chia seeds. I wasn’t able to get the right sized pan, mine is the larger one, so I noticed that the bread wasn’t going to be very high, so …. I made another batch of bread, added it to the lower layer and cooked. Oh wow!! So good!! But I can’t eat it all at once. Poo! Anyway, don’t be afraid to use the bigger pan, just double the recipe.
Cheryl Hoerner says
So many comments, I may have missed my question but anyone try without eggs using an egg replacer with any luck? Thanks so much in advance!