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:
Fiona says
Hey!
I just tried this recipe out. I had to use ground almond and a different kind of flaxseed but it worked amazing! I also added a teaspoon of tumeric and cinnamon powder for a hint of flavour and it’s so good!
Thankyou!
Elana says
Fiona, thanks for letting me know this bread recipe is so good :-)
Jessica says
Hi Elana,
I am allergic to eggs and was wondering if the eggs are used for moisture in this recipe before converting it for the substitutes.
Elana says
Jessica, thanks for your comment! The eggs are for moisture, leavening, and binding.
shannon says
Could I replace the flaxmeal with tapioca flour?
Elana says
Shannon, I haven’t tried that so not sure :-)
Shalima Tafreen Khan says
Elana Thank you for this recipe. Can you give me a rough estimate of nutritional value for the above recipe. This seems work well for even keto diet.
Elana says
Shalima, for more on that please go here:
https://elanaspantry.com/nutrition-information/
Have an amazing day!
Elana
Shalima Tafreen Khan says
Hmm thanks got the answer :). My fitness pal and other nutritional sites seem to give different values. Thanks for the recipe I have been preparing this bread even before I started following Keto. And when started following keto now, was craving for bread and suddenly I reminisced a bread which was very delicious and I prepared in jiffy. I came trailing back my foot steps and landed in your website again after many months.
Great Healthy recipes. Thanks Again
You too have a great day.
Elana says
Shalima, I’m so happy to hear that this bread is easy to make and very delicious :-)
Billy Lo says
Hi Elana.
Mine came out taste powdery, dense & the sides are not brown as your photo. It’s uncooked? I followed the recipe to the Tee. And monitor the oven temperature with a laser thermometer to ensure it is at the right temperature.
Elana says
Billy, this typically happens when coconut flour is used in place of the almond flour, or when a measurement mistake is made. If you try the recipe again I hope you’ll stop back by and let me know how it goes :-)
Lynn says
Hello!
I am curious how this bread freezes, I am preparing lots of food for an event coming up and am trying to do a bit in advance, thanks!
Elana says
Lynn, I haven’t tried that so not sure, if you do please let us know how it goes :-)
Shari says
Could I use a glass baking dish for this recipe?
Thanks!
Elana says
Shari, thanks for your comment! The key thing with the baking dish is that it is the same size as the one I recommend. If you use a dish that is bigger the batter will not fill it sufficiently and the bread will be flat, rather than a proper loaf :-)
Tiffany says
Hi! Mine didn’t turn out as seen in photo. I’m on a anti candida diet, and I have to use baking powder. Would this be the reason why it didn’t rise? All other ingredients are the exact same, including pan. Thx!
Elana says
Tiffany, thanks for your comment. Anytime you change the recipe you will end up changing the results. Please stop by and let me know how it goes if you make it again with baking soda :-)
Winston K. Dale says
Should the bread rise? We just baked some and it seem to be done baking in 35 minutes and it did not rise. Any thoughts?
Elana says
Hi Winston! If you use the recommended size baking pan, the bread will be the proper height. If you use a pan that is bigger than the one I used, your bread will rise, but it won’t fill the pan to the right height. Here’s an example that might help –if you place 1/2 cup of water in a 1/2 measuring cup it will be 100% full to the top of the cup. If you put the same 1/2 cup of water in a 1 cup measuring cup it will only fill it 50% and will only be 1/2 full in height. That’s why a loaf pan that is too large doesn’t work for this recipe when it comes to the bread “rising” and the height of the loaf :-)
William V. Stainless says
I just made this bread this afternoon. It’s perfect! I toasted a piece and put some coconut butter on it and it was delicious! Thanks for the awesome recipe.
Elana says
William, thanks for letting me know this bread was perfect!
Kirsten says
I cant have flax seed, they trigger severe migraines. When i google replacing flax seeds or any thing else they say you need to know why they are added to the recipe for flavor and nutrition or as binders. In your recipes can you add some sort of code B for binding and F for flavor then its much easier to go about making substitutions. In this recipe is the flax for binding or flavor ? If its for binding can i add more eggs and how many ?
Elana says
Kirsten, when I use flax in my recipes it’s usually as a binder. I haven’t made this recipe without flax so not sure if that would work. You might like my Keto Bread Recipe which doesn’t use flax:
https://elanaspantry.com/keto-bread/
Enjoy!
Elana
Karen says
I also don’t eat flax. I have made this recipe using ground chia seeds instead. It turned out delicious. I grind the chia seeds myself.
Elana says
Karen, thanks so much for letting us know that your substitution worked!
Rose says
Hi, I’m just wondering if anyone has tried freezing this bread? Just wondering how it goes once defrosted. Very keen to try it but would only have it on weekends when hiking for a sandwich
Elana says
Rose, if you do freeze it please let us know how it goes :-)
Mary says
I notice that you call for Celtic sea salt in your recipes – any particular reason why you call for that over other kinds of salt – i.e., regular table salt, kosher salt, or other types of sea salts? I ask because I don’t have this particular salt at home, but have others, and don’t want to ruin the recipe(s) if the measurement conversions are different for fine ground vs. coarse, for instance….
Elana says
Hi Mary, thanks for your comment! I have been using Celtic sea salt for a couple of decades so I don’t have conversions. If you do experiment please let us know how it goes :-)
Sue says
Hi Elana,
I love your recipes, such a brilliant find. Thank you.
I have a quick question re the paleo bread recipe, could you describe the consistency of the uncooked batter? I am in the uk, cup sizes a little bigger than US but eggs the same. My batter was really dry and the bread looks pretty dense.
Thank you
Sue
Elana says
Sue, thanks for your comment. The batter is usually dry when coconut flour is used instead of almond flour in this recipe :-)