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:
Jackalyn Darling says
Can you substitute egg white for the large eggs?
Elana says
Jackalyn, I haven’t tried that.
Jamie says
I used to make this bread many years ago and loved it and it looked like the bread in the picture. I recently made the newer version without the honey and oil and was surprised to see that it looked so different from the original and nothing like the one in picture. I was really worried it wouldn’t taste the same. BUT, it still tasted really good and was soft on the inside. (Though hard on the top). I think I like the original version better and will try that again. Thanks for all your wonderful recipes!
Elana says
Jamie, you’re very welcome!
Eva says
Can I freeze this to make it last longer?
Elana says
Eva, I do that all the time :-)
Robbie Gardiner says
Love your recipes and your books! I get a real kick out of reading the reviews of other cooks who have tried your recipes! Sometimes I laugh and other times I roll my eyes. It seems like touching base with a bunch of good ole friends. Thanks for all you do to make life better for lots of folk.
Elana says
Robbie, thanks for your wonderful comment! Great to be on this fun, healing path with you :-)
Lyric says
Hi there, I love love your donut recipe and so I thought to try this… It did t look anything like the picture and is rock hard not fluffy… any thoughts? Is the picture this actual recipe? I kind of disappointed
Thanks!
Elana says
Lyric, thanks for your comment! This is what happens when coconut flour is used rather than the almond flour called for in the recipe. For more on that go here:
https://elanaspantry.com/paleo-baking/
Have a fantastic day!
Elana
Paris says
Nutrition facts would be very helpful.
Elana says
Paris, for more on that go here:
https://elanaspantry.com/nutrition-information/
Have a lovely day!
Elana
Terissa says
I have tried to buy this Cuisinart food processor you link to on Amazon since before the holidays & it is NOT available & they state they don’t know when it will be back in stock. FYI – since other readers are trying to link/buy this as well.
Elana says
Thanks Terissa! We’ve updated the link to the food processor :-)
Karen says
This is our bread of choice at our house. My daughter has RA and I have dealt with a lot of indigestion as our bodies are not meant to digest wheat, at least modern wheat. This bread is perfect for sandwiches, toast, and snacks. Thank you Elana, for this wonderful, healthful recipe!
Elana says
Karen, thanks for letting me know this is a wonderful recipe!
Susan Chaplik says
Elana for the blueberry French toast casserole which sounds delicious, do you have a substitute for the almond bread. I have issues with almonds. Any suggestions coconut bread if you have one.
Thank you.
Have a beautiful holiday ❤️
Elana says
Susan, I haven’t tried that –feel free to experiment :-)
Lyn Gerry says
Hi Elana,
I’ve made a number of your breads, and I love this one. I came up with a personalized version: adding Mediterranean olives. I double the vinegar and baking soda. I also use brown flax; it gives the bread a lovely whole wheat appearance. This bread goes well with a savory pumpkin soup I make. Thank you again for posting these recipes. I’ve been grain-free/sugar free for about a decade (it’s the only way I can maintain a normal weight) and I didn’t think I’d ever be able to eat bread again, except on my “sin” days. :)
Elana says
Thanks Lyn!