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:
Keith Young says
Why no nutritional information.
This should be Essential!
Tom says
I am allergic to nuts. For flour can I use coconut oil or tapioca flour instead? Any suggestions here?
Elana says
Tom, I haven’t tried that so not sure. Here’s a link to one of my nut-free bread recipes for you:
https://elanaspantry.com/nut-free-keto-bread/
Enjoy!
Elana
Laura says
Can this be made in 2 smaller size loaf pans instead of 1 large one? I want to have freezing ability. Plus, I love the idea of being able to slice it from the mini pan length-wise to create long tartine style slices for open face sandwiches.
Elana says
Laura, thanks for your comment! I haven’t tried that so not sure. If you experiment I hope you’ll let me know how it goes :-)
Christy Rains says
I made this in a pampered chef loaf pan and it’s only 1” high. What happened?
Elana says
Christy, this is what happens when the loaf pan you use is larger than the one called for in the recipe. If you click on the link in the instructions portion of the recipe you will find the loaf pan called for in this recipe :-)
Lola says
Hi
Wondering if there is any alternative to the magic loaf pan, I prefer not to use aluminum.
Thanks,
Lola
Elana says
Lola, if you go to step 3 of the recipe and click the words “fox run pan” you will be given that info :-)
Laurel says
I’ve made this bread many, many times — sometimes exactly as the recipe says and sometimes with different variations. One of my recent favorite variations is replacing the flaxmeal with an equal amount of seeds: sunflower, chia, sesame, poppy, etc. It adds a really delicious crunch! I also usually add the 1 tablespoon of coconut oil from the older version of the recipe as well. Thanks for such a great versatile recipe, Elana!
Elana says
Laurel, I’m so happy you’re enjoying this recipe :-)
Deb says
Made this today. It taste great even after I messed up the recipe. I had all my ingredients out, and arrowroot powder, I wasn’t sure which bread I was going to make. I grabbed the arrowroot powder instead of the baking soda. I was putting the ingredients away when I realized my mistake. Bread had been in the oven about 5 minutes, took it out and added the bs. The bread still turned out great. A big THANK YOU Elana for your recipes. I have all 3 of your cookbooks and followed the paleo bread recipes with the coconut oil and honey.
Elana says
Deb, thanks for letting me know that you are enjoying this recipe and my books! Big hugs to you :-)
Mary says
Help! I followed your recipe for scrumptious almond flour sandwich bread from your book. It did not rise. Tastes good but wont do for slicing and making sandwiches. 2 in high. Any suggestions?
Elana says
Mary, if you use the pan called for in the recipe this bread will be the perfect height :-)
Kathrine B says
Trying out your paleo bread, don’t have a food processor so mine is dry when mixing the ingredients together (since there is no liquid mentioned just apple cider vinegar and eggs). I guess I’ll have to add some liquid until it comes together to make a batter.
Elana says
Katherine, thanks for your comment! The 5 eggs is quite a lot of liquid, this recipe will likely not work with any additional :-)
Sharon says
hi, can your bread recipes be used in a bread maker?
Elana says
Sharon, I haven’t tried that so not sure :-)
Kristi says
Hi! I’m excited to try you recipe as I am on a lifestyle journey and I am drastically changing the foods I eat. I only have a glass loaf pan…would that work until I can get one of your recommend pans?
Elana says
Kristi, thanks for your comment! You will need to use the same size pan called for in the recipe. If you use a bigger pan (like a standard sized glass loaf pan) the batter won’t fill it and instead of a loaf of bread it will be flat like a little cake :-)
Tiffaniee says
Hi there, can I use egg replacement in this recipe?
Elana says
Tiffaniee, thanks for your comment! That won’t work. I do have one amazing egg-free recipe for a chocolate cupcake in my book Gluten-Free Cupcakes:
https://amzn.to/1XWy2n7
It’s very challenging to create grain-free baked goods without eggs since they provide the necessary structure, but that cupcake recipe is amazing!
Enjoy!
Elana