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:
kaitlin says
amazing! so delicious. thank you for making my paleo-diet easier to stick to!
Elana says
You’re welcome Kaitlin!
Zoe Sherrin says
Hi Elana,
Its great to have a keto diet section, thanks for doing this…is it possible to have a basic nutrient panel on the receipts – the macro nutrients and calories per serving?
Elana says
Hi Zoe, for more info on that go here:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
Judith says
I typed it into MyFitnessPal and at 16 slices per loaf it’s 4 grams carbohydrates. But it’s 2.2 grams fiber which on keto diet is subtracted for net carbs of 1.8
Leslie says
Has anyone tried to increase the recipe by half or double so it fits in a regular bread pan? Can’t get the magic loaf pan anymore and I have a 4″x8″, but then it’s not like a regular slice of bread. I’ll experiment but wanted to see if someone has done that already.
Thanks!
Elana says
Leslie, we now make this recipe in a Fox Run pan, which is very close in size to the Magic Line :-)
Kristin says
I am allergic to almonds and struggle with gluten generally. Is there another recommendation for a nutritional flower substitute?
Elana says
Kristin, here’s a link to my Nut-Free Recipes page for you:
https://elanaspantry.com/diets/nut-free/
Enjoy!
Elana
Amy says
Hi Elana, I’ve been looking for a Paleo bread recipe but I have an intolerance against Apple Cider Vinegar. Do you know if substituting lemon juice would work? Thanks!
Elana says
Hi Amy, I haven’t tried that so not sure. If you do please let us know how it goes :-)
Rosemary G says
Amy – Try Coconut Vinegar. It is a good substitute and is a healthy substitute.
Monica says
Hi did you try with lemon juice? I was thinking of that too but havent tried yet. Thanks!
Monique says
I’ve just made this bread. It came out quite dense and did not raise much. I used the recommended size try. I also followed all steps without any replacement.
I noticed that the butter was quite dry would that be possible my eggs were not large enough? I did use 5 large eggs. I beat long enough to mix all ingredients together maybe 2 minutes max. Maybe it needed more time in the food processor?
Any suggestion?
Elana says
Monique, make sure to use the recommended brands of ingredients and this will be perfect :-)
Jenny says
Fabulous bread! I reduced to 3 eggs because my hens lay very large eggs. I used parchment paper inside a 7″x7″ dish to reduce to 3″. Worked perfectly
Elana says
Jenny, thanks for letting us know that this was fabulous!
Cecilia says
WOW! This bread is amazing! I have Gestational Diabetes, and have been struggling with bread since it has been spiking my sugars. Normally I don’t each much of it, but I was just craving it today. So I made a loaf and it is delicious! I went through the comments because 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.
Elana says
Cecilia, so glad to hear that this bread came out perfectly and was absolutely delicious!
sarah says
thanks for this post! I did the same. my kids loved this bread. a treat as we work through autoimmune stuff!
hubbs says
I loved this bread and had a slice or two everyday! Now I want to use up soy flours I bought and wonder if I can simply replace almond flour with soy flour in this recipe? What other modifications I would need?
Elana says
Hubbs, I haven’t tried that so not sure. If you do try it please let us know how it goes.
Melanie says
Can you sub anything for the ACV? I am no vinegar right now (totally stinks!) among many other things.
Thanks!
Elana says
Melanie, I haven’t tried that so not sure. If you do please let us know how it goes.