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:
Jan-Marie says
Hi Elana,
I have a question about the vinegar in the recipe. I am on the FOD MAP diet for esophagus problems and am not suppose to eat anything with vinegar in it. Was wondering why the vinegar is needed in the recipe and if there is a substitute that could be used?
Thank you for taking care of us who need your recipes! I recently found out that tapioca comes from the cassava plant and that is where they get cyanide from, so I know longer eat it and found out that I was allergic to it. If its not refined enough, it is a problem for many people who eat it and don’t know why they don’t feel good. You might want to consider not using it or xanthan gum or guar gum in any of your recipes either. They come from Pakistan and India and cause stomach distress in many people as they are a bean. Guar gum is used in oil fracking so it’s really not a great ingredient to be putting into food either!
Elana says
Jan-Marie, thanks for your question, I haven’t tried making this without vinegar so not sure how that would work. Feel free to experiment! Such a great point you make about certain ingredients! I have 1,000 recipes on this website and not a single one contains xanthan gum, guar gum, or tapioca :-)
Tony Moutzouris says
Hi Elana,
I have recently discovered your website and I’m so pleased that I did. There is so much content there. It’s the bread I’m particularly interested in at this point since I have not had any bread for about two and a half years so I went straight there. I tried your world famous paleo bread and I must say it was very nice. However it does not look like your bread in that mine was much darker and much denser. I tried to find a comment where you addressed this issue but I only got as far as some comments regarding the height of the bread. You stated that the tin size was most likely incorrect. I’m sure my tin as a bit on the big side but when I look at the pic of your bread I can see yours is a much lighter bread than mine and also much lighter in colour.
There was one ingredient that iused that may be different to the one you suggest. I could only find flax flour so I used that in the hope that it was close enough or the same as flax meal so maybe that is where the problem lies.
Elana says
Hi Tony, thanks for your comment! This bread recipe calls for golden flax meal which is much lighter in color than regular flax meal. I am so happy to hear that you are enjoying my website and I hope you’ll continue to keep me posted on your baking adventures with my recipes :-)
Patty says
I found It’s spread to be a little dry. I see references to a recipe with coconut oil and honey. Can you send me that recipe?
Elana says
Patty, thanks for your comment! You can find that info in the paragraph below the recipe :-)
Kim says
Hi, can I add more than one tablespoon of butter or ghee?
Elana says
Kim, I haven’t tried that so not sure :-)
Cathy Brown says
Why can I not find any list of calories on any recipe?
Elana says
Hi Cathy, thanks for your comment! For more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a wonderful day!
Elana
Jessie Lazar says
hi I was wondering if there is a substitute for using almond flour I see a lot of recipes call for almond flour but due to a almond allergy cannot be used so I was wondering if you can tell me if there’s an alternative thank you
Elana says
Jessie, here’s a link to my Nut-Free Recipes page for you:
https://elanaspantry.com/diets/nut-free/
I have a wonderful recipe for Nut-Free Bread in this book:
https://amzn.to/1VBWPN4
Enjoy!
Elana
Nicky says
I used sesame flour instead of almond flour and it worked perfectly!
Shirley says
Hi Elana,
I found your website via Yummly.
I made this almond bread this Sunday and it came out great ! It’s the first bread I ever made.
terrific with honey.
Thanks for having such wonderful recipes for a newbie cooker !
Shirley ~:~
Elana says
Shirley, it’s so nice to meet you here! I’m glad that my recipes are helping you on your healthy eating journey :-)
Toni says
I am a complete fan of yours and have been trying various recipes over the years that have loved by my family! I tried making this bread today. It was cooked all the way through but looked rather pale. I wanted to put it back in the oven a little longer but feared that this plan would make things way to dry. Any thoughts with what I can do differently next time?
Elana says
Toni, thanks for your comment! This is a very light colored bread. For a darker colored bread you may want to try this one:
https://elanaspantry.com/flax-focaccia-becomes-parsely-bruschetta/
Enjoy!
Elana
Toni says
Thank you for your quick response Elana! I should have been more than specific. The exterior of the the bread did not brown well on all sides. Otherwise the bread was DELICIOUS, well-cooked and a great texture as well.
Elana says
Toni, you’re welcome! You could try leaving it in for a few minutes longer next time. If you do I hope you’ll stop back by and let me know how it goes. Thanks for letting me know this bread was DELICIOUS!
Ksthi says
What changes do you need if any for a bread machine?
Elana says
Ksthi, I haven’t tried that so not sure :-)
James says
Just took two loafs out of he oven..Subsisuited cassava flour.. for almond flour.. (ran out) made a double receipe. Looks great, tastes amazing!
Elana says
Thanks James!
Lynda says
Did you use a full 2 cups of Cassava or did you use some almond flour?
Janice says
I just tried this for the first time tonight and followed the recipe exactly. I bought all of your recommended brands of ingredients, including the right sized pan. The texture is great (though the bread is still hot out of the oven!) and the taste is pretty good. Let’s face it, it’s not yeasted/gluten bread. But it’s definitely a very acceptable substitute. I really appreciate the nutritional content of this bread. Most of the commercial gluten-free products make me crazy with their nutritional emptiness. Looking forward to trying more of your recipes.
Elana says
Janice, I’m so happy to hear you are enjoying this bread :-)
yael says
Hi Elana! Love this bread…have been making it for a couple of months now. Only one problem: I keep getting these cobwebs in the bread. It appears after a few days being kept sealed on the counter. Have you ever come across this problem? I assume if it was a problem of the bread going bad it would get mouldy…but this isn’t mould, it looks like cobwebs inside the bread. I read up on it and people say that the cobwebs are from moth eggs. Once I read that, I got rid of my original flours and purchased new items at a different store from a different brand. I made the bread right away and stored the flours in the fridge. Once again though, each bread I make..after 3-4 days, it got cobweby.
I may just try once more and keep the bread in the fridge the whole time….although again I don’t think it’s a matter of getting old since it’s not mouldy.
I wrote the flour company and they wrote me back saying it’s possible that it’s sugar or egg crystallizing…but I doubt it.
Would love to hear any thoughts on this.
Thanks so much!
yael
Elana says
Yael, thanks for your comment! I recommend storing the bread in the fridge to avoid this. So happy to hear you love this recipe :-)
Carol Osterbur says
You have bugs in flour, ? Weevil in your flour!
Augustine says
It sounds like Weevils. They make cobwebs in flour and flour baked goods and were the bane of the Sailors on long voyages for centuries. I have found using a large lidded container, plastic, metal, ceramic or whatever you have, and sprinkling Diatomaceous Earth inside and round the lid keeps all my different flours healthy and hygienic. Diatomaceous Earth is a natural silica like powder which can even be taken internally, and totally dehydrates any bugs etc leaving them very dead. I use it in my chicken run and even on my cats and in their food. It keeps them healthy and parasite free. It is a sustainable, non chemical product – just check its Food grade before buying it. I guess they seell it in the US. It’s used a lot here in the UK.
Elana says
Augustine, thanks so much!