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.
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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:
Tabitha says
I’m new to Paleo and am excited to try this. Thank you.
Elana says
Tabitha, you’re welcome!
Christopher Elkins says
Can I increase the ingredients to make it larger?
Elana says
Christopher, I haven’t tried that so not sure :-)
Stacy Samano says
I have been making for a few years, the original recipe with coconut oil and honey. I double and bake in an 8 x 8 glass pan. I cut in half and have 2 loaves. I cut each in 14 slices, toast them and eat them up. Delicious.
Elana says
Stacy, thanks so much for letting me know this recipe is delicious!
Steve Zimmer says
Success! My very first attempt at baking “paleo”. This is very tasty and so very easy. I used the recipe with honey and coconut oil. I recently shifted my diet to low carb and no sugar, and really needed a bread that fit the new diet. This is perfect. THANK YOU for sharing the years of experience and knowledge you have with cooking Paleo. I think the size of the pan is very important to get a rise out of the mixture, so folks just follow this fool proof recipe and enjoy. I bought your recent book, Paleo Cooking, on iTunes so it is easy to have the recipe at my fingertip on my phone right there in the kitchen.
Elana says
Steve, thanks for your awesome comment and for letting me know that this recipe is fool proof and perfect. I’m also happy to hear you are enjoying my third book, Paleo Cooking! I hope you’ll stop back by and keep me posted on how you’re doing with your new diet :-)
shirley maderazo says
How did you incorporate the honey and coconut oil? Did u add it or replaced one of the ingredients? ,?
Barbara Embler says
I made a loaf of bread with your recipe without the honey and oil. In my opinion it didn’t turn out that good. It didn’t rise and it has a strange kinda offensive smell as well as taste. I am a type person that needs some bread every once in a while, but can’t seem to find a dessent recipe. What do you suggest?
Elana says
Barbara, thanks for your comment! I think you’ll love this one:
https://elanaspantry.com/keto-bread/
Enjoy!
Elana
Rachel says
Hello,
How much honey and coconut oil did you use?
Many thanks
Jen says
Hi Elana,
I’ve been experimenting with your low carb corn bread recipe this week, not necessarily trying to emulate cornbread specifically but just to make a keto-friendly bread-like food, and that recipe was the first candidate I found browsing your site. I started off with a half recipe (fudging the fractional egg) because I only had around 2 tbsp of flaxmeal (brown, not golden) on hand. I quite enjoyed it, so I bought more flaxmeal and tried the recipe substituting hazelnut flour for almond, and again brown flaxmeal for golden and it was delicious (I gotta lay off! I can’t stop eating it, as I basically haven’t had bread in 3 years!) (brief note: I needed to bake quite a bit longer than you instructed both times.)
I just found this recipe and I notice that the recipes are very similar: this one has the addition of a little coconut flour, half the salt and half the vinegar, but maintains the baking soda quantity. How does the the texture of this bread compare to your low carb corn bread? I’m very curious about what went into the decisions that differentiate the two breads.
Elana says
Jen, thanks for your comment! I can’t really articulate my thought process around making these breads, because my recipe creation process is so instinctual at this point. I’ve been doing it since the early 1990’s! I can tell you that Paleo bread is great for sandwiches, while Low-Carb Cornbread is perfect with melted butter or ghee :-)
janet says
love your site and recipes but am shocked that you would recommend cooking ANYTHING in an aluminum pan. Contradicts all that we are working towards…good health!!
Elana says
Janet, thanks for your feedback! Feel free to line this pan with parchment paper :-)
Jasmin says
Hi eland,
Iv just made your bread recipe for my son, looking forward to the result. How can I store the bread and for how many days. Thank you jasmin
Jasmin says
Also can we eat it’s straight away.
Elana says
Jasmin, for that info please see line 5 of the recipe. I’ve also added “headlines” to this post to make the storage information easier for you to find. Have a lovely day and I hope you and your son love the bread as much as we do :-)
Crystel Squier says
Hi. I purchased the fox run pan just to be able to make this bread. Although I like the taste, both times I’ve made this the bread has a large uncooked section in the middle. The second time I made sure to cook for the longer time and inserted a knife to check, which came out clean. Although the uncooked section is smaller, it is still there. I followed the recipe and do not know what went wrong. Any suggestions?
Elana says
Crystal, thanks for your comment and I’m so sorry this happened. I love this bread and it generally comes out perfectly, but once in a while I get that strange little tunnel, I’m not sure if it’s caused by the weather or something else :-)
Shikha says
I used psyllium husk instead of golden flax meal and while it tasted ok – I actually suggest against psyllium husk – I didn’t really like the husk taste, plus it becomes slightly sticky while chewing.
Hopes are high when I try it with golden flax meal! :)
Elana says
Shikha, thanks for your comment and for reporting on your experiment :-)
Jackie says
Do I assume “golden flax meal” would be the same as flax seeds ground in a spice grinder (ours is new and does a good job of breaking them down)?
Thanks and I can get lost in this site of yours, Elana. Truly the best online IMHO!
Jackie
Elana says
Jackie, thanks for your lovely comment!!! If you click the green text in the ingredients portion of the recipe that says “golden flaxmeal” you will be taken to the exact product that I use :-)
Debbie says
Can you use almond flour instead of Blanched almond flour. is there a difference?
Elana says
Debbie, my recipes use blanched almond flour, unblanched won’t work. For more on that please go here:
https://elanaspantry.com/ingredients/almond-flour/
Enjoy!
Elana
Kim Adams-Johnson says
Any tips for high altitude adjustments? My bread, while totally yummy, was no more than three inches high. We live at 6,500 feet elevation and I’ve always adapted our grain based baking recipes to adjust for the altitude. Now that we’re grain free I’m at a loss of how to bake!
Elana says
Kim, thanks for your comment. I’ve baked this bread at both sea level and 8,000 feet and haven’t found any need for adjustments. The issue is likely the size pan that you baked the bread in. 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 :-)
Janet Hall says
can I use a bread machine instead of the oven?
Elana says
Janet, I haven’t tried that so not sure :-)
Marie says
Can you make this with only coconut flour and no almond flour? How many eggs would need to be used?
Thanks!
Elana says
Marie, thanks for your comment. For more on that please go here:
https://elanaspantry.com/paleo-baking-almond-flour-vs-coconut-flour/
Enjoy!
Elana