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:
gfe--gluten free easily says
Thanks so much for the link love, dear Elana! I’m so, so happy you are enjoying our bees’ honey! :-) I’ve been making a similar paleo bread of late, but mine doesn’t contain coconut flour or ACV. I’m intrigued with your variations, but more importantly I know it’s good as you have just posted this recipe and I’ve already seen folks reference it in their posts! Now that’s a stellar recommendation, my friend! ;-)
xo,
Shirley
Kathryn says
I made this a couple of nights ago and my family loves it. This will definitely be part of my bread baking rotation now. In fact, I had to blog about it.
Erica says
Thanks so much for this, Elana! Do you know if we could add mix-ins, as with your “Nutty Bread”, “Cranberry Almond Loaf”, and so forth?
Regina says
Have you tried making yeast raised breads? I have had good results adapting a flax seed unfiltered gel in place of eggs.
Valerie says
Made this tonight, and it came out delicious!! I subbed in grapeseed oil for the coconut oil, and used ground chia seed instead of the flax, because they are what I had on hand, and it is wonderful. Nice “whole grain” texture and nutty taste, so yummy just spread with good butter. Will definitely be making this again! I’m mostly Paleo, and LOVE your almond flour and coconut flour recipes, delicious and grain free. Thank you so much.
Line says
Elana, you did it again! This bread is your best to date because I tried them all…even brought some to the office to show them how good it was, and distribute the recipe of course. If anyone is going to create a delicious, gluten free bread that is high in protein and Paleo friendly, it will definitely be you. Keep up the extremely good work…
Helen - Kjernesunn Nordkvinne says
Great recipe!! I dont eat honey, but I’ll try yaconsirup instead. Thanks for sharing!!
Lori says
This is FABULOUS!!! I doubled the recipe, baked it in a regular sized bread pan and doubled the time. I covered it in foil after 30 min. to prevent burning. Now we have “normal” sized bread to have toast and sandwiches with. It sliced beautifully, too! Thank you, thank you, thank you, Elana!!!
Nora says
I made this with Trader Joe’s Just Almond Meal (not blanched) and it came out perfectly! I doubled it also w/o difficulty to bake in a larger pan. Thanks! This will be my new favorite grab and go snack.
Sarah says
Today I made the Paleo bread, and your chocolate cupcake recipe, and WOW! Outstanding! Your recipes produce the best gluten free/sugar free items I have ever made. Your sesame crackers have become a staple and a favorite food. THANK YOU for making my grain free, sugar free lifestyle very very livable.