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:
Arlene says
This is a lovely, easy to make, dense bread. I really enjoyed it. I do not own a magic line pan but I purchased a “medium” sized bread pan and it seemed to work well. The bread may have come out a bit short though… I made this to use as sandwich bread in my son’s lunches. It is a bit denser than I was anticipating but it really tastes good. I just had a slice with jam and it’s filling too. This would be great as a sweet bread :). Thank you!
Lin says
This is one of the best gluten-free bread recipes I’ve tried. I made mine in a 9 x 5 loaf pan. It’s a little vertically challenged, but it still tastes good and has a nice texture to it. I’m a recovering carb-junkie who realized the one thing I craved most was likely a factor in decades worth of digestive grief. As an experiment, I eliminated wheat products from my diet and my digestive health has shown significant improvement. But I have so missed my morning toast with peanut butter. This bread is a great replacement, one that’s both tasty and nutritious (unlike store bought GF bread). It’s delicious with peanut butter, jam, butter, or just on its own. Thank you for the wonderful recipe!
angela says
I would like to try this paleo bread but I am allergic to eggs any suggestions pls
Kiki says
What can I use instead of honey? Any suggestions. Thanks in advance
Linda says
Agave or maple syrup workso well!
Raquel says
Has anyone baked this Paleo bread then vacuum sealed and frozen it? I made the recent recipe and it was fantastic. I’d like to try to save time but preparing multiple loaves in advance. Thanks!
Elliejoon says
I freeze mine all of the time; it freezes well, and I just put it in the toaster oven or pop a slice in the toaster. I keep it on a lower setting ( THE HIGH FAT CONTENT MAKES IT PRONE TO BURNING).
Juliette says
Hi, is there any way to make a good gluten free bread without nuts or eggs (my son is allergic to nuts, eggs, dairy and shellfish). We are trying to be Paleo but my son’s allergies make it extra difficult for him.
Emily says
I made this tonight and used 1.5 cups almond flour, 1/2 cup tapioca starch, subbed chia meal for flax meal, subbed avocado oil for coconut oil, and added 1.5 T caraway seeds to give it a bit of a “rye bread taste”. We had it with corned beef tonight and it was very good. I did two mini loafs which took the same amount of cooking time. My husband and older son are usually very picky about paleo breads and they both gave it a thumbs up… I think because they both like the taste of caraway. Thanks for the recipe!
Sue Moisan says
Hi, Elana!
I have made this recipe 3 times. The first 2 times I used a regular loaf pan and the bread turned out awesome! My husband and my family love it! But then I bought the pan you recommended and I experienced the “tunnel effect” where the bread did not cook in the middle. I used the newer version recipe as suggested. What am I doing wrong?
Csilla says
I made this recipe for the first time today, and it turned out delicious; tastes a bit like a cake actually!
I had to modify the recipe a bit; with hashimoto/leaky gut, flax seed is a no-go.
So I left out the flax meal, added an extra tablespoon of coconut flower, and half a teaspoon extra baking sofa, plus 2-3 tablespoons of almond milk, since the batter looked very dry.
Oh, and I only used 200 grams of almond flour, since that’s all I had.
Had to increase baking time with about 15 min, perhaps because of the almond milk, but could also be caused by our crappy oven.
Long story short; bread came out great! A bit sweet, not too dry, very creamy aftertaste.
Jaclyn LoPiccolo says
I added 1 more tablespoon of honey (2 tbsp total), I left out the flaxseed (I didn’t have any) and I used only 1 1/2 cups of coconut flour and added a 1/2 cup of tapioca flour. Great texture! delicious! It reminds me of my mom’s Easter “sweet bread”. Thanks! Jaclyn