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:
Lorna Morrison says
I have been using flax meal in a flatbread that I bake, but I recently read that flax becomes toxic when heated so I’m thinking of switching to chia seeds. Have you ever heard this or have any info. on it? Thanks.
Elana says
Lorna, there is some concern about heating seeds due to the fragility of their oils, but I believe it is ok to do so in moderation :-)
Lyn says
Hi Elana,
I’m finding your website very helpful… thanks!
I’m allergic to coconut… what can I substitute? I’m excited to try this bread.
Elana says
Lyn, thanks! I haven’t tried that so not sure, if you do experiment please let us know how it goes :-)
Heidi says
I substituted Gluten Free Pamela’s Pancake Mix for the coconut flour. I think it worked out just fine.
Marcia says
Is there any nutritional information? I need to know the carbs before I go and order the ingredients? Thanks Much,
Marcia
Elana says
Marcia, for more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
Sherry Barbiaux says
Wow, my bread didn’t get as tall as pictured, but boy was it good! slather on some organic butter and it’s a treat!
Elana says
Sherry, if you use the pan size recommended in the recipe your bread will be tall. I’m so glad to hear that it was a treat for you!
Laurel says
Elana, I just want to thank you for all your delicious recipes! I’ve made so many over the past few years, including this paleo bread recipe more times than I can count. They all turn out perfectly and deliciously. Thank you so much for your site — I love it!
Elana says
Laurel, you’re welcome! I’m so happy to hear that all of my recipes turn out perfectly and deliciously!
Gluten Freed says
Thanks for this interesting recipe. With so many eggs it seems more like a cake than a “bread” but I am still interested to try it. I am sensitive to gluten, amongst other things, as diagnosed by the hospital allergy clinic in Australia. I am happy to have found your site.
Elana says
Thanks!
Tish says
I didn’t have almond flour so substituted 1 cup millet flour and 1 cup sorghum flour for the almond flour, and baked in an 7.5″ x 4.5″ x 2.5″ loaf pan. The loaf was short, about 1.5″ tall, the texture was pleasantly dense and held together well. The taste, however, was pasty (like flour) and the bread was dry. (I noticed afterwards that the sorghum flour package said to substitute 15-20% sorghum flour in your recipe, so that may have affected the taste and dryness.) I tried a slice with a topping of honey, and that was pretty good, but not good enough. So I made croutons, which were delicious. I cut the bread into small cubes and spread them on a cookie sheet, sprayed them with olive oil spray and drizzled 1/2 stick of butter over them, then seasoned generously with Nature’s Seasonings and garlic powder (for a richer crouton, could also sprinkle with parmesan cheese). I tossed them to distribute the seasonings and baked them at 350 degrees about 20 minutes until crunchy. I’ll try the recipe again when I have almond flour.
Elana says
Thanks Tish, you’ll love this recipe when you make it with the recommended ingredients and brands :-)
Kat says
Thank you! I recently have gone grain free and have been trying different bread recipes. By far this is one of the best! I live in CO too, at 8000 ft so I made sure I had the right size pan. I love that I can use this as a base recipe and make it savory or sweet. My eat whatever he wants BF even liked it and he rarely thinks any of my healthier recipes taste good! It’s all in his head!! I am working on converting him too though :-)
Elana says
Kat, I’m so happy to hear this is the best grain-free bread recipe!
Stephanie says
Hi Elena!
I made this bread twice. The first time I followed your recipe exactly, but it came out dry and sort of tasteless. I think it’s because of my elevation and how dry the climate is here, so I added about a 1/4 c maple syrup the second time I made it and it’s perfect! I really like this recipe, and I hope others at high and dry climates don’t give up on it if they have the same problem.
Thanks for the recipe! I look forward to trying your others :)
Elana says
Stephanie, I live at over 5,000 feet in a very dry climate too! This bread is dry when you do not make it in the pan size called for in the recipe. I think you’ll find it perfect if you follow the instructions :-)
Bebe says
Hi Elena,
I have Celiac so GF is the only way for me. My husband has a mild egg allergy. This bread looks wonderful. Is it possible to sub the eggs with chia, or does it depend on the eggs to make the recipe work?
And one of our sons has an allergy to lentils which means it can evolve to include all legumes, so we avoid those as a precaution and many all purpose GF flours contain some legume variant.
As you can imagine, a sandwich bread or bread recipe is very difficult to find. I’d be very appreciative if you can suggest something that is not sweet.
Elana says
Bebe, I haven’t had any luck using chia in place of eggs in this recipe. Here’s a link to my Egg-Free Recipes page for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
Teri says
I made this last night and am no stranger to this sort of baking. It was so thick I spread it into the pan and it baked exactly like it looked when I put it in the pan, however it was browned. It looked nothing like the photo and was so dry we could barely swallow it. What am I missing?? Anyone else have this issue?
Elana says
Teri, this typically happens for a number of reasons, usually when readers are using coconut flour rather than almond flour :-)
Chaya says
This happened to me too, and I followed the recipe exactly. Any other ideas?
Elana says
Thanks Chaya, it also happens when the recommended brands of ingredients are not used :-)