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:
diamondscateringservices says
This is the exact information that I was looking for. Thank you for sharing your expertise!
Sarah says
Can you make the paleo bread in a bread machine?
Elana says
Hi Sarah, I haven’t tried that, if you do please let us know if it works!
Jean says
Do you know the carb content and the fiber for nutritional value per slice?
Elana says
Hi Jean, many of my readers use this site to calculate nutrition info for my recipes:
http://www.myfitnesspal.com/nutrition-facts-calories/elanas-pantry
Enjoy!
Elana
Paulette says
I just made bread in a bread machine, I used bake and let it go for 30 minutes. It came out great!
Elana says
Thanks for letting us know that this worked Paulette!
Janet says
Any suggestions for high altitude baking of this bread. Plan to try it soon but wondered if you have already made some adjustments. Actually, any high altitude adjustment suggestions you can make for baking would be appreciated. Thanks!
Elana says
Hi Janet, no need to make adjustments, I live at 5,000 feet. I also make the recipes when I’m at sea level and when we are in the mountains (at 8,000 feet) and they work in both of those places too. I find the recipes are more sensitive to different ovens than different altitudes so watch your baking times wherever you are :-)
Nancy says
I was wondering why you use a magic line pan Can we not use a regular loaf pan ?
also, can this bread be made in a bread machine?
Elliejoon says
I line an 8″x4′” aluminum pan w parchment paper that I brush w Coconut oil before I put the batter in. Never have had a problem. Bread comes out FABULOUSLY but I do let it cool the 2 hours, flip it over, peel off the paper, and voila!
Elana says
Hi Nancy, this recipe does not make enough batter to properly fill a full sized loaf pan. So, if you use the recommended size baking pan, the bread will be the proper height. If you use a pan that is bigger than the one I used, your bread will rise, but it won’t fill the pan to the right height. Here’s an example that might help –if you place 1/2 cup of water in a 1/2 measuring cup it will be 100% full to the top of the cup. If you put the same 1/2 cup of water in a 1 cup measuring cup it will only fill it 50% and will only be 1/2 full in height. That’s why a loaf pan that is too large doesn’t work for this recipe when it comes to the height of the loaf :-)
Gina says
I just wanted to say that I made this bread and it came out fantastic! I’m very pleased with it. It held together nicely and had a good taste. I felt it was also a great base for maybe some nut additions or raisin bread for a sweet twist. I’m definitely going to be playing around with this recipe. It was so EASY to put together too! Just perfect for a busy family trying to stay healthy and feel good. Thanks so much Elana!
Stephanie says
Hi everyone! My friend sent me this website and recipe (thank you both!) I was wondering is this possible to make in a bread machine?
Thanks!
Stephanie EarthGirl from Wyoming
Sue says
Your recipes always sound so good. But I am allergic to eggs! I can’t use a replacer for one or two, but five? Any suggestions?
Marion says
I use Chia seed and water…1 tbsp Chia seed to 3 tbsp water = 1 egg…let stand 5 min before adding. The same for flax seed eggs. Ratio 1:3 = 1 egg, Hope this is helpful.
Paulette says
I just found a note on my flax seed meal bag, you can mix 1 Tbsp. Flax meal with 3 Tbsp water for each egg in any recipe. Oh let sit for two minutes before use.
Mariane says
Lovely idea ! My mum has actually been desperate to make a paleo bread, I’ll pass it on so then we can make and post it on the blog ! Thank you :)
Hyeran says
I don’t have food processor. Has anyone succeeded making this bread without using food processor??
viv says
Hi Hyeran,
Yes I did, I just used a hand held mixer and it came out great!
Lucy says
Do you think I can use a stand mixer? I don’t have a food processor or a hand mixer.
Elana says
Hi Lucy, I haven’t tried that so not sure. If you do please let us know if it works.
Gigi says
Hi I am new to the grain free diet and I love this bread. Has anyone figured out the calorie count for it? I have been gluten free since 2003 and it has served me well, although I think that I could benefit from grain free. But like all diet changes that I have tried in the past I tend to gain weight if I do not know the calorie count of the new recipes. Thanks.
Steven says
Nutrition Facts
Serving Size 87 g
Amount Per Serving
Calories 261
Calories from Fat 171
% Daily Value*
Total Fat 19.0g
29%
Saturated Fat 3.8g
19%
Trans Fat 0.0g
Cholesterol 116mg
39%
Sodium 212mg
9%
Potassium 60mg
2%
Total Carbohydrates 10.0g
3%
Dietary Fiber 5.4g
22%
Sugars 2.6g
Protein 12.1g
Vitamin A 3% • Vitamin C 0%
Calcium 2% • Iron 5%
Nutrition Grade C-
* Based on a 2000 calorie diet
Nutritional Analysis
Bad points
High in cholesterol
Shellie says
I just made the latest version of you recipe and I’m anxiously waiting for it to cool. Why is your cooling time 2 hours and why in the pan?
Thanks!