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:
Penny says
I love this bread! It has become a staple in our house. My husband is very excited to get to have sandwiches again. I was talking to my sister-in-law and she mentioned seed bread. That was always my favorite “real” bread. So we set out to sort of copy that. We added 2 T of flax seeds, 2 T of sesame seeds, 2 T of raw pumpkin seeds, and 2 T of raw sunflower seeds. I had to add a little water to make the batter a little looser, but it turned out great! Thanks so much for this wonderful recipe!
Elana says
Penny, thanks for letting me know you and your husband love this bread!
Cherie says
Elana – We have tried and loved so many of your recipes. You’re a magician! One crazy question about the paleo bread. When I bake this, I end up with a hole in the middle of the loaf. Assuming it’s from air I have tapped the pan with the wet batter pretty aggressively on the counter before popping into the oven, but still get a hole. Any suggestions?
Elana says
Cherie, thanks for your comment. Although this rarely happens, it has very occasionally occurred for me too. I’m so sorry, but I haven’t figured out why. I hope we can stay in touch and let each other know if we determine why :-)
Phyllis says
Perhaps the pan is shaped so it tries to vent food in the middle. You can try moving to another shelf on the oven or from one side to the other. Something is causing said hole…batter air, uneven cooking???
Elana says
Thanks Phyllis!
Freya says
Hello, what would you suggest as a substitute for the Almond Meal if you have a nut allergy?
Elana says
Freya, thanks for your comment! I haven’t tried that so not sure. I would recommend the Nut-Free Bread recipe in this book:
https://amzn.to/1VBWPN4
It’s one of our favorites!
Elana
Christine says
Hi Elana,
I can’t wait to try your recipe! I’m a newly diagnosed type 1 diabetic and a little overwhelmed by my new lifestyle. I can’t eat anything (including meat) without taking insulin. So…I know you don’t have the nutrition info listed, but it would help me if I can find a recipe for bread that includes the carb and protein count. Do you have any bread recipes that provide protein/carb info? Btw…I’m sooooo glad I found your site. I’ve been looking for delicious looking recipes for months!!
Elana says
Christine, yes I do! Here’s the link for the nutrition info in my latest cookbook which has recipes for bread, bagels, and more:
https://elanaspantry.com/wp-content/uploads/2018/11/Nutrition-Information-Paleo-Cooking-from-Elanas-Pantry.pdf
Enjoy!
Elana
Debbie Pitzel says
Elana, thank you again for another amazing recipe! It is simple, healthy and tastes great!
Elana says
Debbie, thanks for letting me know this bread is amazing!
Sandy says
Couldn’t make this in time for Mother’s Day but certainly going to do it this weekend and can’t wait. Thank you so much.
Elana says
Sandy. that’s great!
Geeta Abdullah-Muhammad says
Hi, I do not have coconut flour. If I eliminate it would it make a big difference? Is there something else I could use in place of coconut flour?
Elana says
Geeta, for best results follow the recipe :-)
ruth says
Hi, is it possible to substitute the golden flaxseed meal with something else? What alternatives can be used?
Elana says
Ruth, I haven’t tried that so not sure :-)
Stephanie Larsen says
It looks yummy.
Elana says
Thanks Stephanie!
Darlene says
Will this recipe double ok? My loaf pan makes it too low and I want it higher.
Elana says
Darlene, I haven’t tried that so not sure with this recipe, but I haven’t generally had much success in doing so with my other bread recipes :-)
Coco says
Hi Elana and Darlene,
I have baked this bread with success in a smaller loaf pan (Fat Daddio’s 6.37 x 3.75 x 2.75 anodized aluminum bread pan), at 325F for 30 minutes, then turned down to 300F for another 20 minutes. It turns out well, and you end up with a higher loaf that way, too.
Elana says
Thanks Coco!