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:
Sondra Weidman says
Hello, I’ve been making your bread for years and years. I was wondering what the carb content was. I do not see that listed on some of your recipes. I’m also wondering for the almond meal biscuits. Thank you
Elana says
Sondra, for more on that go here:
https://elanaspantry.com/nutrition-information/
Have a wonderful day!
Elana
Vivien says
Is there a substitute for flax? I cannot have flax.
Elana says
Vivien, I haven’t tried that :-)
Marisa says
Vivien,
Our family has sensitivity issues. I left out the flax, subbed with almond flour (making the total 2 1/4c, and it turned out great. Who knows what it’s supposed to tastes or feel like because our family enjoys the bread with the substitution!
Christine says
I just made this bread. It is delicious. My husband says your bread recipes are the best!
Elana says
Christine, I’m so happy to hear you and your husband are enjoying my bread recipes!!!
Roger says
Can I freeze the bread.if so how.
Also,can I delete the salt
Thank you
Elana says
Roger, I slice it then wrap each slice in a small piece of parchment then place in a sealed plastic bag. Will last for 4-6 weeks when stored this way :-)
Rick Vance says
Can you use a bread machine with these bread recipes?
Elana says
Rick, I haven’t tried that :-)
Beverly says
Can you sub eggs for flax eggs
Elana says
Beverly, I haven’t tried that so not sure, but can tell you that flax eggs haven’t ever worked in my baked goods recipes when I have experimented, probably because they are gluten-free, grain-free, dairy-free, and sugar-free. LMK if it works for you :-)
Paula says
I was so excited to have some bread….today :( but my bread didn’t come out well. The raw batter was stiff and like concrete going into the pan and it did not rise to have a smooth surface like the one pictured. I anticipate it will be terribly dense to eat. I have verified all ingredients but I did deviate slightly with the addition of 1 T. psyllium husk powder. Do you think that might have done it? I can only guess it was my bad and that I could have trusted the original recipe to hold together well enough without it.
Elana says
Paula, I would think that would turn the loaf into a bit of a brick.
Stacy says
I used to eat it before I changed my lifestyle [plant based/vegan] due to my health. Do you have a vegan recipe for this one? Thanks.
Elana says
Stacy, I haven’t tried that :-)
Leny says
I have been looking bread recipe like this. Does it has eggy taste?
Elana says
Leny, not to me :-)
Leny says
Great! Thank you
Nadia says
Hi Elana,
I’ve been looking for non-toxic bakeware. I see you have linked to the magic loaf pan which is aluminum. My understanding is that aluminum cookware (even thought its not supposed to leech) can be toxic. Can you shed some light on this?
Elana says
Nadia, thanks for your comment. I do try to avoid aluminum bakeware, that’s why the glass option is listed in the instructions portion of the recipe :-)