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:
Julia says
not sure what I am doing wrong, but mine won’t raise like what you have in the picture. it tastes really good, but won’t raise.
Elana says
Hi Julia, If you use a larger size pan than I indicate for the recipe, your batter won’t fill it up and your loaf will be flat. Another example is if you fill a 1/2 cup with 1/2 cup of water, the water comes to the top of the cup, if you transfer that 1/2 cup of water to a 1 cup measuring cup, it will only fill it halfway. That’s what’s happening to the bread when the pan used it too large :-)
Batoul says
Haha i just made the same mistake yesterday, but these short pieces are cute! However, it turned out pretty moist inside. Anyone know why this would happen?
Ryan Place says
Hi there,
Would this work with a homemade almond flour using blanched almonds that are ground in a Vitmamix?
Thanks,
Ryan
Elana says
Ryan, in general homemade almond flour does not produce the desired results in my recipes.
Annette Tapert says
I love this bread and keep it my fridge all the time. I would like to know how many calories are in a slice or at least an approximation. Thanks, Annette
Elana says
Annette, so glad you like this bread! For more information on nutrition please see this post:
https://elanaspantry.com/nutrition-information/
Elana
kerrie says
Thanks so much for all you’re doing to help those of us trying to eat keto
I would love to see a listing of carbs , fats and protein of finished products
Thanks again
KD
Elana says
Kerrie, here’s more information on that:
https://elanaspantry.com/nutrition-information/
Elana
Christine says
Hi Elena.
Is there a substitute for the flax meal in your recipes. I cannot have flax due to being breast cancer survivor.
Any suggestions.
Thank you
Elana says
Hi Christine, I haven’t tried that so not sure. Here’s a link to one of my bread recipes that does not contain flax:
https://elanaspantry.com/simple-bread/
Enjoy,
Elana
Debbie says
Hi Christine
I was interested in your comment re cancer survivor and flax. I haven’t heard anything about not eating flax. Do you have any info or links re this please? I had womb cancer.
Thanks
Debbie
Jack says
Flax is very high in phytoestrogens. Higher than soy in many cases.
Michelle says
The evidence suggests that flax is actually protective against breast cancer http://www.ncbi.nlm.nih.gov/m/pubmed/24013641/ also Google “flax Breast cancer ncbi” for more studies
Tylena says
Hello! I was wondering if you had ever doubled or tripled the recipe in order to use a standard size loaf pan? I wasn’t paying attention to the size and made a regular recipe in a standard loaf pan and the results were, well, flat. Then I realized my goof. Hoping to avoid the purchase of another pan, but will definitely buy a new one if it means I can make this bread!
Elana says
Hi Tylena, I haven’t tried that. Here’s a link to a bread recipe that uses a standard size loaf pan:
https://elanaspantry.com/rochels-cashew-bread/
Enjoy!
Elana
Jeanette Regas says
From another post on this bread … sorry didn’t save who wrote it:
“I only have a full size loaf pan, and did as someone else mentioned, increased the recipe by .5 (for the eggs did 8 eggs rather than 7), and it came out the perfect size and absolutely delicious. Looking forward to enjoying it the rest of the week. I used a glass full size loaf and cooked for 40 minutes at 350 degrees. I topped it with extra flax seeds because I too love the nutty flavor of flax.”
Christina Young says
I followed the directions exactly, but my bread wasn’t cooked in the middle. Any idea what I can do for the next try to fix this?
Elana says
Hi Christina, I’m sorry to hear that the bread did not turn out. The consistency can be different depending on the brands used when baking. The best results come from using the brands that are shown when clicking the green text in the ingredients portion of the recipe. Here’s more info on almond flour for you:
https://elanaspantry.com/ingredients/almond-flour/
Hopefully you enjoy the bread in the future!
Elana
Kenni says
do you use a fan oven?, very often i will put something in my fan oven and keep it on a lower heat for longer…
Susan Oreaboe says
I actually use a loaf pan from the dollar store and line it with parchment paper. Easiest to take out. Also put 1 tsp baking soda and baking powder. Makes it rise a little higher and lighter. A tbs of raw honey also for a little more flavor
Dorine P. says
That sounds good, I’ll try it.
Christine says
My daughter cannot have sugar/honey. Can I leave that out? Is there a substitute? She can’t have sugar, oats, dairy, corn, wheat….
Elana says
Hi Christine, I haven’t tried that, if you do, please let us know how it goes!
Natalia says
I made this bread with no honey and it came out delicious!
Nancy says
try zylitol or stevia. I love zylitol and all its heath benefits. Substitute it exactly as called for in sugar. But let me warn you- it’s expensive. You could only find it at health food stores or bulk barn but I found it at my local grocer for less.
Gypsy says
I do not add any sweetners but do add a little garlic powder and sesame seeds. I like the taste of the added flavor for sandwich bread.
Melinda says
Was there honey in the recipe? I am not sure, I don’t see any sweetener on the ingredient list..
I am baking it now, and baked before. I love this recipe.
Jennifer says
Dear Elana
Thank you so much for this recipe. What is the shelf life of this bread?
Thanks
Jennifer
Elana says
Jennifer, if you cool it overnight, then wrap it in a paper towel and ziploc it in a plastic bag and place in the fridge, this bread will last for about a week.
Sally says
I’ve lived with food intolerances for about 30 years so I’m happy experimenting with all sorts of different ingredients. However, I’ve recently realised I have a problem with gluten and whilst I can make breads such as this one successfully I’ve never found a substitute that gives me the elasticity of gluten (I am unable to eat gluten free flour and having found out the ingredient that gives it the elasticity I no longer want to eat it). Have you ever found a flour or a combination of ingredients that gives the elasticity to make something like pitta bread? May I say that I wish I’d had access to your blog, ideas and cook books 30 years ago, they’re fantastic and my life would have been so much easier. Thank you for making the time to both experiment and share your ideas with others.
Elana says
Hi Sally, thanks for your comment and kind words. I mostly bake with almond flour and coconut flour because they are much lower carb than other gluten-free flours. Unfortunately, I don’t think they are elastic enough to make pita bread. When we have falafel and other foods that are typically served with some type of bread product, I serve in a lettuce wrap which takes next to no time to prepare, is low carb, and very healthy. Sorry I can’t be of more help!
Sonia says
I made it – was all excited. Then realized… after baking.. .I forgot the eggs.
Tip: Don’t forget the eggs! Will try again tomorrow.
Melinda says
Then you baked only almond flour?