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.
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.
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.
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.
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!
To store this easy Paleo Bread, wrap in a paper towel, seal in a plastic bag, and refrigerate for up to 1 week.
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:
Comments
1,413 responses to “Paleo Bread”
What about the creamy coconut batter?
Sandra, thanks for your comment! Not sure I follow, can you please clarify :-)
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!
Jaime, thanks for letting me know this bread is phenomenal!
I’m allergic to coconut. What can I substitute for the coconut flour? Thank you!
Shelly, thanks for your comment. I haven’t tried that so not sure.
Try oat flour (ground oats)
Usually recipes say to add an equal amount of almond flour
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.
Millie, thanks for your comment, I don’t think that will work :-)
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).
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!
Yael, thanks for letting me know you love this bread!
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.
Thanks Yael.
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 :)
Ariana, thanks for your comment! I haven’t ever cooked with cassava flour :-)
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.
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!
Thanks Ana, I hope you love this bread as much as we do!
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 :-)
Keith, thanks so much for your comment! I provide nutrition information for all of the recipes in my books here:
https://elanaspantry.com/nutrition-information/
Enjoy!
Elana
Have Something to Add?
Your email address will not be published. Required fields are marked *