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:
Laura Anderson says
Hello!
I am trying this recipe for the very first time. It’s in the oven as I type! I am only 30 hours into a Paleo diet shift, and I am so happy to find a paleo bread recipe. I like eating extra virgin olive oil with bread to get more healthy fat into my diet, and this recipe will allow me to do just that. I am pursuing a paleo – possibly keto – diet for health reasons that also include a diagnosis of MS.
Thank you,
Laura
Elana says
You’re welcome Laura!
Veronica says
This was fantastic!! I didn’t have coconut flour, flax meal or apple cider vinegar. I made due with regular white distilled vinegar, coconut cream powder (happened to buy some at the Filipino store last night.) I did add about a 1/4 cup of Truvia baking sugar, maybe it wasn’t even a 1/4 cup; I didn’t measure. It came out so good. Moist and springy like a sponge cake. Now I can have my bread!! Thank you so much!
Elana says
You’re welcome Veronica! Glad to hear this was so good :-)
Phillip Morris says
Hey Elana,
This bread recipe is great I thinking adding pineapple to it would be great any suggestions how to do that or do you have a pineapple bread recipe. I am becoming your biggest fan lol.
Elana says
Hi Phillip, nice to meet you! I haven’t tried adding pineapple to this so not sure how that would work. I will add pineapple bread to my list of requests –what a great idea!
Phillip Morris says
thank you I love your recipes and your blog
Bunmi says
Hi
May I please have your recipe? Thx
Grace says
I’ve been on a Keto diet for 8 weeks now and haven’t eaten any bread. This recipe should come with a warning – extra willpower required! ‘Cool in the pan for 2 hours’. Are you kidding me? It smelled so delicious I had to have a slice still warm, with butter. It was delicious. Next time I’ll be good and follow the instructions. Can’t wait to try the others. Thank you Elana!
Elana says
So awesome to hear this was delicious Grace! Here’s a link to my Keto Diet Recipes page for you :-)
https://elanaspantry.com/diets/keto/
Enjoy!
Elana
William says
Got my pan and flour today – tomorrow we are going to make Paleo Bread – YEEEEEEEHAAAAA!
Elana says
Yeeeeehaaa William!
Monica says
Hi, looks yummy!! is there a substitute for vinegar?
Elana says
Monica, I haven’t tried that so not sure, if you do please let us know how it goes :-0
Marissa Tobin says
Is the baking soda what makes the bread rise?
Elana says
Marissa, that plus the eggs, vinegar, and flax :-)
Mae says
For those of us who don’t like or can’t eat coconut flour, I’ve started using white bean flour in recipes as a substitute. It’s absorptive like coconut flour and even better, doesn’t have as strong of a flavor as coconut flour. Just a tip!
Elana says
Thanks Mae, I’m curious if that will work in any of my recipes :-)
Sheila Rogers says
I was wondering if you could substitute Cassava flour for the Almond Flour ?
Thanks in advance,
Sasha
Elana says
Sheila, I haven’t tried that so not sure, if you do please let us know if it works :-)
JoAnna says
I just learned of Cassava. Please report back to camp if you try it out in some variation.
Joni
Annmarie Kampf says
Hi there. I’m looking to make my first ever gf bread. I have a bread maker. Any chance this recipe could be used in that or are bread machine recipes totally different?
Thanks for any help!
Annmarie
Elana says
Annmarie, I haven’t tried that so not sure. If you do please let us know how it goes :-)
helene nagel says
, I just made the pumpkin bread and it tastes great!! About the paleo, gluten free sandwich type bread, why does one need a special loaf pan for it?? Cant I use what I already have??? can I expect good results with a steel loaf pan?? I do not want to use aluminum. thanks so much
Elana says
Helene, if you make those smaller breads in a larger loaf pan they will be very flat as the batter does not sufficiently fill the pan. You may also need to adjust your baking time :-)