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:
Kirsty says
Hi Great recipe !, I was just wondering how many calories are in a slice of this bread ? thank you
Elana says
Hi Kirsty,
Please see this post for more info on that:
https://elanaspantry.com/nutrition-information/
Thanks for your comment!
Elana
Season says
Hi Elana
I must say seeing how you patiently and graciously answer questions to folks is inspiring. (Even if most of them are answered IN the actual post) Funny how we want people to tell us everything instead of reading the information provided (ie substitutions, loaf pan size etc etc) You’re a blessing.
Elana says
Hi Season, thanks so much for acknowledging all that I do here on this website, it is truly a labor of love for me :-)
Tanya Stratford says
I am having trouble finding the pan you recommended, it appears to be sold out everywhere I’ve looked??? I can find the 5.5×3.0 and the 9×5. Have you tested different sizes and if so do you have a cooking recommendation? I have tried gluten free recipes in regular loaf pan before and they never turn out….I realize I need a proper pan! Thanks for the help.
Elana says
Hi Tanya, thanks for your comment and sorry to hear you are having trouble finding the loaf pan. If you bake this bread in a 9×5 inch loaf pan it will be very flat, as this recipe only makes enough batter to fill the pan halfway. I haven’t tested this in other pans, so I’m not sure what would work. If you experiment with mini loaf pans please let us know how it goes, that might work and I’m curious to hear about it!
Lynnn says
I would not want to bake in an aluminum pan anyway, I would look for a glass alternative…
Lauri Oberhoff says
Found this pan for you. http://www.amazon.com/Fox-Run-Inch-3-75-Bread/dp/B001BZKWAQ
Jennifer says
I had the same predicament with the sizes of the pans. I used the 9×5 and increased the recipe by 50%. It was my first time making this bread and I LOVE it!!
Thank you, Elana!
Elana says
Jennifer, thanks for sharing your adaptation to the recipe and so glad to know that you figured out a way to get a full sized loaf out of it!
Kathleen Pancoast says
How many eggs did you use when you increased it by 50%? I had a mini loaf pan that was 3 1/2″ by 6″ It came put great but when I got to the center of the loaf I did find a small spot that was still raw dough. Not enough to ruin the loaf though. I used a combination of Bob’s Red Mill almond flour and King Arthur almond flour. Anxious to try it in a full sized loaf pan though if I can figure out how many eggs to use.
Nancy says
I just ordered the pan and received it in 2 days. Excellent service from http://www.sweettreatsupply.com. I made the old recipe and it looked beautiful! But, it was raw in the middle. The ends were perfect and the taste is great. I will try this again and leave in longer.
Tamara Allen says
Hello, I have made the paleo bread at least 5 times with no issues. I love it!! This time, I did not immediately refrigerate it and also left it in the baking dish. Since I refrigerated it, have noticed fine gossamer strings when I cut the bread apart. What is this? Too much egg maybe? The eggs I used were large size.
Thanks again and appreciate your service for all who need these diets.
Elana says
Hi Tamara, I’ve had that happen once in the maybe 100 times I’ve made this bread recipe and am not sure what it is due to :-)
Robert Stein says
I make three loaves of Paleo 2.0 bread and Paleo Rye bread every two weeks and they both freeze well. Thanks for these recipes. All of our children and grandchildren love them. We are moving from Illinois to Colorado Springs and are worried that the high altitude will create problems. Hoping that we will find by testing how to recreate these delicious breads.
Elana says
Hi Robert, because my breads do not have yeast they bake well at all altitudes. I live in Colorado so can tell you they will work for you here too! Best of luck with your move :-)
Stephanie says
That is EXACTLY what I just started reading through the comments to find out! I’m not that successful a baker anyway, and we’ve lived in CO for the last three years and the altitude has killed all but the easiest recipes for me. And now I’ve been diagnosed with a condition requiring gluten-, dairy-, sugar-, and soy-free. I’m looking forward to trying this recipe!
Candace says
While I haven’t made this recipe, I’ve used flaxmeal in a lot of muffin recipes, and on a occasion I’ve noticed those same gossamer-type strings after a few days. My best guess is it has something to do with flax, although I’m not sure what causes them to develop. Some recipes I use flaxmeal in never develop the strings, and some do, but it definitely only happens in breads where I use flaxmeal. I think the food is still safe to eat though! I wish I knew exactly what causes it too…
Susi says
Hi… flax is where we get linen from – it’s woven from the long, silky threads flax produces… that will be what you see… it’s all pure fibre!
Kady says
Do you have the nutrition facts for this bread?
Elana says
Hi Kady, many of my readers use https://www.myfitnesspal.com for that information. Feel free to leave it in a comment here if you think others might be interested as well!
Leslie says
Kady? Were you able to calculate the nutritional facts for this recipe?
Emily says
Kady and Leslie, the nutrition facts are super easy to calculate on MyFitnessPal if you want. I just did it for this recipe and if you cut the loaf into 12 slices, its 154 calories and 5.5 grams of carbs a slice. ;)
Karen says
Just made your lovely bread, I have been trying to find a nice gluten free and this is it, great. I measured the tin as in previous comments and the bread rose beautifully. I am going to try chia seeds instead of eggs next time.
Thank you for your great recipes
Kate says
Hi Karen, Did you try the chia seeds? How did it go?
Jennifer says
Any suggestions for substitutes for flaxmeal? I can’t have flax.
Elana says
Hi Jennifer, I haven’t tried substituting the flaxmeal in this recipe so not sure what would work in its place. If you experiment please let us know how it goes :-)
sharon says
I too can’t have flaxseed and find that chia seeds are a nice substitute for flax.
jim johnson says
It tastes great. But my loaf was “flat” . It does not resemble a sandwich loaf. I followed the recipe. Any idea why mine was only about 2″tall. Great taste, just not loaf-like.
Elana says
Hi Jim, happy to help you troubleshoot this so that your bread is perfect. First question is, what size loaf pan did you use?
Becky says
This is my second time making the bread and I’ve had the same problem. The taste is enough for me to keep making it but it would be great to use for sandwiches of some sort.
Elana says
Hi Becky! If you use the recommended size baking pan, the bread will be the proper height and you will be able to use it for sandwiches. If you use a pan that is bigger than the one I used, your bread won’t fill the pan up. Here’s an example –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 :-)
Chandra says
I didn’t measure my pan but when I baked this bread it was a bit flat also, so I cut the loaf in half, and then sliced each half into bread sized pieces. It worked perfectly for full sized pieces that looked like ‘normal’ bread. I cannot get over how easy and delicious this bread is. My sweet son can have no grains, and no honey….so I left out the honey and added 1 tsp of xylitol. So so good. And this morning when I toasted a piece for him, he thought I made a mistake and gave him ‘real’ bread!
Solange says
I had the same issue! The pan I used is 9-1/4 x 5-1/4 x 2-3/4.
Elana says
Hi Solange, 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 :-)
Marilyn says
Make sure the baking soda is fresh, and let the batter rest awhile before baking, which allows the baking soda go to work making the eggs fluffier. Hope that helps!
sarah says
mine is kinda flat too, however this recipe is a real winner… I love it
Elana says
Hi Sarah, if you use the recommended size pan you will get a tall loaf; if your pan is bigger than the size used in this recipe the batter won’t fill it all the way and the loaf will be flat :-)
Elisa says
Greatings from Holland! I am baking this bread for the 3th time now. I put in less honey every time and this time I even omitted the honey.
I just took a lick from the batter and it is just so delightful already. I need no sweetness in this bread.
Hardest thing is to leave it cool for 2! hours. What happens if I take it out earlier?
Chandra says
I take mine out after about 30 minutes and have had no issues with this. There is nothing better than a slice of this bread steaming hot with butter. YUM.
Pat Johnston says
I am so pleased to have found this recipe. For those of us in the UK here is a UK version of the recipe.
240 gms ground almonds
2 scant tablespoons coconut flour (1 US tablespoon = 0.83 British tablespoons)
30 gms ground flax seeds
1/4 teaspoon Celtic Sea Salt
1 1/2 teaspoon Baking Powder
5 Large Eggs
1 scant tablespoon Coconut oil
1 scant tablespoon honey
1 scant tablespoon cider vinegar
I combined all the dry ingredients in one bowl and the wet ingredients in another, melting the coconut oil gently first. I then mixed everything together by hand, baked in a fan oven at 180 c. (Gas Mark 4) and voila! a perfect result.
No need for a bread maker or any sort of mixer.
Rosemary says
How long did you bake it for?
liz says
how do you store this bread please, and how long will it last?
Elana says
Hi Liz, I allow my bread to cool overnight, then wrap it in a paper towel and sealin a Ziploc bag and refrigerate. Stored this way it will keep for several days.
Lucy says
Thanks for taking the time to post the Metric measures Pat. I’ve just made my first loaf, which is ok but I misread the ingredients and only put 1/2 tsp of baking powder in the mix ..duh! There’s another one baking right now with the correct amount in . Really looking forward to it. I’m going to slice it up and freeze it in portions so I can take out what I need and toast it. The only downside for me is the almond flour and coconut flour is very expensive in the uk.
This will have to be for treats.
Jane says
Lucy, I’m in the UK and I’ve just started buying Real Food Source brand of extra fine almond flour which goes a lot further than the usual ground almond flour so I’m finding it cheaper to use. I buy it on Amazon (link below).
https://www.amazon.co.uk/RealFoodSource-Certified-Organic-Protein-Almond/dp/B00CSUNF4S/ref=pd_bia_yo_t_7?ie=UTF8&refRID=JQX7G37TW05QXRGJP4GK
I usually use only 1/2 cup almond flour now for Elana’s recipes instead of the required 1 cup, sometimes only a 1/3.
Lynn says
This is such an excellent versatile recipe and definitely my favorite gluten-free bread recipe. I find that I’m perfectly satisfied using almond meal that of almond flour. And it has adapted well to any other kind of nut or seed meal I have tried so far. Last week I used all pecan meal is my favorite today taste wise. I also often mix half of another nut meal with half almond meal. Second favorite was half almond meal with half sunflower seed meal the taste was delicious. However the sunflower seed meal did turn green like I did read. . . Morning I may Kallof with all walnut meal and I’m sure it will turn out cause of all the work you did in creating this recipe. Also I never use a food processor I mix it all by hand and it still turns out.
Elana says
Lynn,so glad this is your favorite bread recipe, that is great!
Naomi A Brito says
Hi! I am new to baking and don’t have a food processor – any tips on mixing by hand? I do also have an immersion blender -not sure if that would be suitable?
Elana says
Naomi, thanks for your comment! I haven’t tried that with this recipe so not sure. Here’s a link to one of my older bread recipes that does not require a food processor:
https://elanaspantry.com/irish-soda-bread/
Enjoy!
Elana
Norma Atherton says
I’ve just mixed the bread following the useful metric recipe, as I’m English. I’ve put it in the oven, looking forward to trying it.Howver, I am not allowed gluten on the Candida diet, but I’m not allowed honey or vinegar either! Didn’t dare omit them this time in case they were essential and the ingredients are very expensive. Is it OK to leave them out (particularly the honey)?