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:
Jill says
I am allergic to tree nuts, so what can be substituted for the almond flour?
CJ says
Can I use this recipe for a bread machine? and if so, do I just put all ingredients in and call it good?
Rebecca M says
Hi,
I’m on the Candida diet and can’t bake with any sweeteners. What could I use in place of honey to add some sweetness? Stevia? And how much would you recommend I try?
joy says
this recipe was perfection! ive tried the other bread with arrowroot and this one blows it away. im going to try doubling it to use a bigger loaf pan. Thank u!!!
Renee Baker says
This recipe rocks! Great work!
I did modify a couple of minor things. Instead of golden flax, I used regular since that is what was on hand. And likewise, I used agave instead of honey. Either way, fabulous!
Jewel Lusher says
Can you use a machine like the Nutribullet instead of a food processor. If I have to purchase a food processor do you have a recommendation or two?
Renee Baker says
I actually just used my blender. I just have a mini ninja food processor. The blender strained a bit, but got the job done! :)
Maggie says
i stirred it by hand the first couple times i made it and it came out fine…
Sandra says
I have made this bread twice now – both times tasted great, but both times did not rise much at all – it stayed quite flat. Any suggestions or possible reasons why that is? What if I added some yeast?
Phyllis says
You mentioned phytic Acid in your grain. What about the phytic acid in almond flour?
Jennifer says
Hi! :)
Thanks for the awesome recipe! Our family has been using it for about 2 years. I truly appreciate your time and effort in putting wonderful recipes together, epically this one. I do have one request, however. It would be fantastic to have nutritional facts.
Looking forward to more delicious treats. :)
Best,
Jennifer
Amanda Bonebrake says
so i made this bread and it turned out to be kinda dry so is there anything i can do about this???
Thank you Amanda ^_^