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:
Megan says
I was wondering if I could make a few loaves of this at once and freeze some to make it last longer? Would it be ok to freeze the bread and move it to the refrigerator after a few weeks?
Thanks!!
Megan
Elana says
Megan, I haven’t tried that so not sure. If you do please let us know how it goes :-)
SUSAN says
I freeze Paleo/Primal bread all the time and it doesn’t change the flavor or consistency. I do, however, usually use more coconut oil and/or stevia or whichever sweetener decided for the recipe.
I usually wrap in foil and pack in a freezer bag.
Seán says
Can you store this bread? If so, how do you suggest I do?
Elana says
Sean, yes! Storage instructions are provided in the post above.
Seán says
So, it needs to be refrigerated, and only lasts one week?
Elana says
Sean, yes!
Seán says
What is the purpose of the 2 hour cooling after baking, also should I cool on the counter or in the fridge.
Elana says
Sean, thanks for your comment! The cooling time allows the bread to set. Cool it in the pan on a towel on the counter :-)
claudia says
What can I use instead of coconut flour? Unfortunately, coconut flour it is now available where I live.
Elana says
Claudia, I haven’t tried that so not sure. I order my coconut flour online, if you click the green text in the ingredients portion of the recipe that says “coconut flour” you will be taken to a site where you can buy it :-)
Norma says
Thank you so much for this recipe! I had some with my egg for breakfast and it went really well as the bread has a slightly ‘eggy’ taste. It came out exactly as your photo. Some people asked for nutrition info and I have looked at just the calories and protein which are 1096 calories per loaf and 101g protein. Obviously the slice amounts vary on how many slices you cut it into – for me 14 slices so 113 calories and 7g protein per slice.
Elana says
Norma, thanks for the nutrition breakdown and I’m so glad to hear this bread came out exactly like my photo!
VANDERLEI NUNES DA SILVA says
I live in Brazil and I don’t think we have flaxseed meal down here. Is it just a question of just putting the flaxseed in the blender and letting it blend or there’s more to this flexseed meal? I would like to try this bread but I’m afraid that if I add anything that doesn’t match the recipe to a T, I might not get the same results.
Thanks
Elana says
Hi Vanderlei, greetings to you in Brazil! If you use a high powered blender like the vitamix you can make a flaxseed meal that will work in this bread recipe. I don’t think you’ll get the proper results if you grind the flax in a regular blender. If you do experiment I hope you’ll stop back by and let me know how it goes :-)
VANDERLEI NUNES DA SILVA says
Thank you very much for the prompt reply. I don’t have a vitamix. I’ll try and let you know. Maybe I can find ground flaxseeds. Thanks again!
Elana says
You’re welcome!
Shandelin Anderson says
So I made this bread for the first time today and my loaf is half the height as the one pictured. The bread tastes wonderful and is lite but just very short which makes it difficult to make a sandwich with.
Elana says
Shandeline, 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. An 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. I’m so glad that the bread tasted wonderful!
Shandelin Anderson says
Elana,
I used the right sized pan after reading further into the blog it was the almond flour I used it was almond meal/flour. I went to one of your preferred sites and ordered flour from there. I am new to this type of baking so I am learning as I go. Do you have the nutritional breakdown of this bread printed somewhere? I am not seeing it on the recipe.
Elana says
Thanks Shandelin! I’m happy to help. This recipe definitely won’t work with almond meal. For more on that please go here:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
Cindy says
You can make flaxseed into flax meal with an immersion blender.
Nadine says
Before I got my Vitamix I used a small blade-type coffee grinder to grind flax seed. I had a separate grinder which I used only for flax and nuts.
Shandelin says
What is the nutritional information for this bread
Elana says
Shandelin, for more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a great day!
Elana
Nan says
You can use your coffee grinder to grind the flax seeds.
Orene Morin says
Yes, that is how I make my flax meal. It will leave your coffee grinder a bit oily, so make sure you clean it thoroughly.
HARRIET says
I just made this bread today. It’s to DIE for!!! Awesome. Held together great. No issues at all!!! ???
Elana says
Harriet, I’m so happy to hear this bread was to DIE for and awesome!
Amy Miller says
Hi Elana!
I’m a big fan of yours and have, over the five years since our family went gluten-free/Paleo, used many of your recipes with great success, especially those for the Jewish holidays. Our recent discovery was your chocolate hamentaschen recipe (https://elanaspantry.com/chocolate-raspberry-hamantaschen/) – which was very well received by our family, our synagogue (and not just the other GF individuals), and most of the kids in both girls’ school classes. And it really was so easy to make, which I especially appreciated, since we always make a lot to share!
I am currently looking for a recipe to try in my recently acquired, but not-yet-used silicone challah mold (https://www.amazon.com/Amazing-Perfect-Silicone-Bakeware-Braiding/dp/B005NAGY8O). Our family eats gluten-free, with a strong leaning towards a whole foods/Paleo diet. My husband and I are happy to enjoy a Shabbat dinner sans challah, though our 8- and 5-year-old daughters are very disappointed (especially when we are at synagogue and we ask them not to have any of the challah) to be missing out.
I’ve perused your bread recipe offerings (which I hadn’t really looked at previously since we mostly just opt-out of bread-type products) and am wondering which you would most recommend as a kid-pleaser to try in the challah mold. Additionally, I am wondering if you’ve ever played around with a potato-based bread option? I would prefer something that is not entirely flour based (including nut flours), if it is possible . . .
To be clear, I don’t care if the end product is in fact bread-like; I just want something that:
– will come out of the silicone mold okay (and look nice enough on the table under a challah cover)
– the kids will like
– butter can be spread on
– will have the consistency and hold together enough such that eating with one’s hands would be appropriate
I would be very grateful for your thoughts on this matter. I figured I would check in with you before delving in to do my own recipe testing . . .
Thank you in advance for any help you are able to offer!
~Amy from Chico, CA
Elana says
Amy, thanks for your comment! I’m working on a paleo challah recipe so stay tuned :-)
Amy Miller says
I’m excited to hear that! If I have a chance to do any recipe testing myself, I will let you know if I come up with anything worthwhile . . .Staying tuned and looking forward to it! Is there any way for me to be notified of your replies to my comment(s)? I had to come back to this page to see this, so just wondering (and I do have the box clicked about “notify me of follow-up comments by email”). Thanks again!
Elana says
Thanks so much Amy! I will look into the comment notification issue :-)
Judy Wilson says
I am 77 autoimmune celiac. for two years I have been strictly grain free and diary free, salt free,eat no added sugar, all organic, no processed foods. I walk and walk and walk some more, garden and have no other health issues. I weigh now what I weighed at 27 after having had 4 babies. 133 pounds. I kept off a 65 pound weight loss easily and happily. I all back to the land for years and years and raised my own grain milled or ground it up and baked my own bread and made my own cheese from milk from my own goats and cows. So I know good and healthy. I would rather have the energy and brains I have now than go back to eating grain and dairy. I still make my own ‘cheese’ from nonfat yogurt.
Although I live alone your bread keeps well refrig and freezes well and so I sort of double the recipe for use in an 8X4 pan.
I have a processor but I use my big girl lifting weights mixer. I use the whip not the paddle to mix first the eggs getting in lots of air and and fold in 2 cups of thick yogurt cheese.(Regular non fat plain yogurt filtered though a coffee filter in the refrig.) I use the paddle and add the dry ingredients. I mix them on slow and just for a brief make sure that the dough it is all the same all the way through. I am seeing now whether I can replace the coconut oil with extra virgin elixir of the olives as sweet is not great with horseradish on roast beef. I’m also thinking that although it doesn’t rise much if at all that if I patted it into a loaf shape in some way and oiled the crust heavily it might have a smooth crust. and then plop it in the pan. I toast it like for egg in the hole by browning it in a heavy frying pan. Okay it is not bread bread but it better than no b read at all. And best of all I like it just fine and that’s what counts in the long run. Food should not be such a big deal. It should get your from point A to Point B with style and class not slathering butter on just cooked doughy yeasty hard on the digestion bread for me any more. I’m going to try going all almond flour as the coconut flour has so moisture and sweet ness that contributes to the heavy texture I think Of course the moisture is what makes it stick together too, Everything is a work in progress remember to use your processor to make crumbs out of the not so hot loaves. Breaded lemon dill tilapia anyone?
Elana says
Judy, thanks for your comment! I’m so happy to hear you like this bread :-)
Heather says
Hi Judy, Thank you for your comment about doubling the recipe and using the 8×4 pan. I have that size, with a family of 4 hungry kids who can’t have grains, using the smaller pan doesn’t make sense for our family.
Question, your modifications are not very clear. Do you double all the ingredients Elena has listed and add the yogurt cheese? I think adding a yogurt cheese sound good, just want to understand exactly what you do. What is the baking time with the new recipe and pan size?
Thanks,
Heather says
Hello Amy,
I found Elana’s site through glutenfreeeasily.com’s site about the Top 20 Best Gluten Free Breads. There is a link on that site to the “Top 15 Gluten free Challah Bread Recipes”
http://nogluten-noproblem.com/2012/06/gluten-free-ratio-rally-bread.html
tanya says
Is there any place to get organic almond flour–and please don’t talk about Bob’s Red Mills. Most of their products are NOT organic and that includes their almond flour. I am pretty disciplined about not using chemically grown food. Also, since most American almonds come from California there is the added concern about whether they are watered with waste water from oil companies.
Elana says
Tanya, thanks for your comment. Feel free to do an internet search for this products, and please note, I do not recommend Bob’s Red Mill almond flour in my recipes:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
Elisa says
We do the honeyville and get it from Amazon. My Holistic practitioner is fanatical about food and food that has been grown with contaminated water and thus she gets all her food tested. This is one of the only ones she says is clean from contaminates from pesticides to hidden mercury and arsenic from contaminated water, etc. Whether it’ll always be that way who knows.
Elana says
Thanks Elisa!
Joe (your favourite fan) says
Hi Elana,
Been baking your Paleo bread with coconut and honey for months and love it. I observed you removed the honey and coconut oil, tried the new recipe and love it even more! Easier to make too! Curious, what do you use to ‘grease’ the loaf baking pan?
Elana says
Joe (my favorite fan), thanks for your comment! You can use any oil or fat to grease the pan :-)
Robin says
Just made this loaf. Tastes wonderful! Only one problem…..mine didn’t rise. Any thoughts?
I did use the flax meal I had….not golden. Is that the culprit?
Elana says
Robin, 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. An 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. I’m so glad that the bread tasted wonderful!
Deborah says
Hello Elana,
I have noticed that you use different bread pans for different bread recipes. Is ok to use the same bread pan for breads that require that particular size? What makes one better than the other:for example glass vs. the aluminum bread pan. Won’t the aluminum get into the bread? Thank you!
Elana says
Deborah, for best results in my bread recipes use the recommended size pans. If you use a pan that is bigger than the size I recommend your bread will not bake up to the proper height because it will not fill a larger pan than specified :-)
Jackie Nigro says
Hi Elana, I really like this recipe for the texture of the bread. My husband and I just can’t seem to like Flax seed so I grind up some pecans and use it in the place of the flax. It is delicious and I have even started putting pecan halves in the bread dough and some on top. Yummy.
Elana says
Thanks Jackie! I’m so glad that this was yummy!
Carole Dorland says
When I first started eating Paleo/Keto I really didn’t like the taste of the darker flax so I tried the golden flax and love it . It gives the texture of eating whole wheat and I love that and you don’t even taste the flax..
Ana says
Hi, Elana! I am alays coming here for your recipes, and love them!
I tried this bread and it was delicious. I will be trying it again, but this time I will add some psyllium husks. Have you ever baked anything wih it? I searched your website and found no content. Do you have a take on it? Some say it’s not strictly paleo nor primal. I want to try just with a little bit to see if the bread becomes fluffier.
Thanks as usual for a great recipe!
Elana says
Ana, thanks for your comment. I look forward to hearing more about your experiments with psyllium and I’m so happy that you enjoyed this recipe!