Paleo Bread

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

Print Recipe
  1. Pulse almond flour, coconut flour, flax, salt, and baking soda in a food processor
  2. Pulse in eggs and vinegar, until combined
  3. 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
  4. Bake at 350°F for 30 minutes
  5. Cool in the pan for 2 hours
  6. Serve
I just want to thank you for all your delicious recipes! I’ve made so many over the past few years, including this paleo bread recipe more times than I can count. They all turn out perfectly and deliciously. Thank you so much for your site — I love it!

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:


1,426 responses to “Paleo Bread”

  1. Elana,

    I substituted finely ground cashew flour for the almond flour, and it came out lovely! I have somewhat of a hard time with almonds, and I have had so far great luck substituting cashew for almond in your recipes. This bread is phenomenal!

  2. Hi, Elana, I’d like to make this for my daughter-in-law who has to be gluten-free. Can I omit the flax meal as I don’t want to buy any more special ingredients if I don’t have to. She’ll only be here for a wk. Thank you.

    • I get ground flax seed at Trader Joe’s…great for adding fiber to cereal or to baking…but I use it as a substitute for eggs (1 egg = 1Tbl flax seed and 3 Tbl water).

  3. I love this bread and recently tried making it with chia seed eggs instead of regular eggs and I think I like it even better this way! Great option for vegans!

    • Hi, I tried mailing it tonight with Neat Egg (chia seeds and garbanzo beans – vegan) and did not work at all. What exactly did you use? :-) Thanks!

      • Hey Nina,
        Instead of 5 eggs I used 5 tablespoons of chia seeds with 15 tablespoons of water (1:3 ratio). I let it sit for a few minutes then mixed to make sure all the chia seeds had absorbed the water. Then added the apple cider vinegar to it and then added all of that to the dry ingredients. Hope that helps. I’ve now made it this way several times and love the texture with the chia seeds.

  4. Can I substitute Cassava flour for Coconut flour? I would like to make this today but don’t have any coconut flour on hand. Thanks! Been a fan of your recipes for a long time :)

  5. I made this bread for the first time tonight and I really like it! The flaxseed meal gives it a delicious nutty taste. Thank You for taking the time to perfect this recipe (and all the others). They make managing Diabetes a lot more pleasant. Thanks again…

    • Leslie, so glad to hear that you really like this bread! So glad to help you on your low-carb plan to manage diabetes.

  6. I feel comfortable trying your recipes, and I look forward to trying this one. I’m surprised to see the recommendation to use an aluminum pan as I thought aluminum was toxic and was associated with dementia. Perhaps I’ve missed something. I’ll be using a glass pan, but I look forward to seeing how this turns out. Thank you!

  7. Elena, I have all your cookbooks and have been following you for years. I have become super sensitive to almonds now and am experimenting with other flours but not being so successful. But, I was wondering if there is a substitute for flax meal as I am highly allergic. Thank you so very much and hope you are well in this tough climate.

    • Linda, thanks for your comment and I’m so sorry to hear about the allergies, I know how frustrating that is. I haven’t tried that so not sure. If you do experiment I hope you’ll let me know if it works. Stay safe :-)

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Recipes » Breads » Paleo Bread