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:
Shannon says
OK – so I made this last night and didn’t care for it at all. I am wondering if it is the flax, as I haven’t really cooked with flax meal before. Anybody know what the unique smell/taste could be, and what I might substitute next time? Thanks!
jillian says
has anyone else had this problem…a tunnel of raw dough in the middle of the bread? it happened today with the paleo but has happened with others and it only happens with the magic line pan. never cupcakes. followed recipe exactly and i live in boulder so not the altitude…the whole middle collapses and is gooey..wasting half of the loaf..thanks for help. ( the good part is yummy)
shannon says
That happened to me when I made a different type of bread. The next time I made it, I lowered my oven temperature a bit (my oven runs a little hot), covered the top with foil to prevent it from browning too much (only covered it for half of the baking time), and baked it for an extra 10-15 minutes. :)
April G says
Thank you so much for this! I baked this bread twice determined to make it work and had the raw dough in the center with a hole in the middle both times, even though the outside looked delicious! :( I saved the ends, made my kids their lunch sandwiches and vowed to find an answer! Thanks for finding it for me. :D
Charee says
I also experienced raw in the middle with the Magic Line pan. I will use the foil method next time – great tip! I cooked the bread for about 20 minutes longer and it was fine.
Totally yummy! Thanks Elana for such great recipes!
darkhorse says
Hi,
My loaf also was raw in the middle…found out when I tried to get it out of the pan…scooped it up and put it back in and put the top back on…turned the oven back on and put it in when it was hot, then turned the oven off and let it be for about 20 minutes…perfect! Delicious recipe!!! Thanks Elana! :)
Anne says
I also have had the “raw tunnel” of dough in the middle – TWICE now. I’ve followed the recipe to a “t,” except for the name brand Magic Line Pan (I do have the correct size pan though). Thanks for the tip to cover w/foil. I did it after the 30 min, but I’ll try it from the start. I also had added an extra 20 minutes. Strange ours turn out this way after reading how perfect others’ turn out?! Thanks gals! Happy baking!
Randi says
Mine was also raw in the middle. What a shame…. The cooked parts were yummy though. I will try again another day by adding another 20 mins and some foil after it rises. Looked nice and came out of pan whole. Didn’t know I had a problem until I kept slicing. Used the magic line pan, honeyville almond flour, and everything else in recipe.
lulu says
What a fantastic recipe! I just made this and my house smells like sweet, toasty almonds. The texture is light and fluffy. Can’t wait to toast it gently in my oven in the morning with a little peach jam :) I used a glass pyrex loaf pan and lined it with parchment paper and lightly oiled it with coconut oil and it came out perfect,for anyone wondering about the specific pan you mentioned, which i haven’t heard of either. Thanks for this great recipe!
Rachel says
Always excited for more new bread recipes! This is awesome. Thank You!
Astrid D. says
Ok…. I’m back.
It turned out fantastic… Heavy, dense, not sweet, so tasty. Absolutely perfect! Thank you! Thank you! Thank you!
Astrid D. says
So… I just made this. And it’s baking in the oven right now. I thought for sure that I had ACV and baking soda in the house, but I didn’t. So since I was already far into it, I decided to make it without these two ingredients and used baking powder instead. I also put it in a mini loaf pan. I really hope it turns out. Will let you know….
Jennifer says
This is a great recipe – thank you, Elana! I made it a couple of days ago and have been thoroughly enjoying it toasted with home-made stevia sweetened raspberry jam. It tastes sort of like eating a toasted muffin. Yum!
KathyinMD says
This bread tastes much less egg-y than bread v2.0. The texture is nice and the flavor is decent. I will make this again, and not just for french toast!
Daphne says
Dear Elana,
I would like to try this Paleo recipe as it really does look like a healthy one! We appreciate all your hard work “tweaking” these recipes to get them just right! However, I would like to comment that some of your recipe “supporters” live in Canada and we can’t get some of the brand named items you mention at times. Perhaps for this reason some have asked re substitutions. As an example, I made your Chocolate Prune Bars the other day but wasn’t sure about the NuNaturals Stevia. I didn’t know whether it was a powder or a liquid, and since we don’t have that brand here I took a “leap in the dark” and used SweetLeaf Vanilla Creme since there was vanilla in the recipe anyway. I’m sure yours turned out better than mine but I’m going to try again. Also, wasn’t sure whether the chocolate chips were semi-sweet or unsweetened, but just used what I had, which was bittersweet. I guess that item is pretty well a personal choice. Just thought I would let you know that we do have some different brand names in Canada which can sometimes confuse the issue.
Jay says
Stevia, which I would never use in it’s refined state, can be found in most Canadian “health” food stores, as well as some major grocery chains, such as Safeway. Look for it in the sugar isle. Stevia can also be bought online from two sources in Victoria BC.
http://www.canadianvitaminshop.com/category.aspx?iid=-1&mid=-1&criteria=stevia
http://www.lifestylemarkets.com/search_results.asp?ct=All&site_search_qu=stevia&storeID=A45C6CEF51584955A3036F6405FAC42B
As for your question on chocolate chips. Use the chips you usually use. Unsweetened chocolate chips are simply a fast alternative to chopping your own block of unsweetened chocolate. Unless you’re a huge fan of unsweetened chocolate, I doubt they’d taste very good in a cookie or loaf recipe that calls for chocolate chips.
Mars says
I baked this today. I like it better than the bread recipe I was making from your book (Scrump Sandwich Bread). This one is moister and has a more complex taste. It made a great sandwich this afternoon. I baked them in a mini loaf baking stone pan and they turned out fabulous. Next time I’m going to try chia seeds in place of the flax. Thank you.