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Gluten Free, Grain Free, Dairy Free, Low Carb, Sugar & Yeast Free
Paleo Bread Recipe:
Are you looking for the perfect paleo bread recipe for a sandwich or for toast? This paleo bread recipe is perfect for both!
After months of working on this recipe I have finally come up with the best combination of ingredients. In the past I tried several recipes I came across online and none of them came out exactly how I wanted.
This delicious paleo bread Recipe can be eaten plain or used as sandwich bread. This is the best homemade paleo bread recipe that can be used for sandwich bread because it does not easily fall apart or crumble as many breads do. This bread is my favorite for sandwich bread for lunch, just add avocado and some veggies.
I also love toasting this bread and adding butter (almond or coconut butter) tastes so good! Makes an easy and quick breakfast when there is no time to cook.
Ingredients:
-1/2 Cup Coconut Flour (see it here)
-1 1/4 Cups Almond Flour (see it here)
-1/4 Cup Ground Chia Seeds or Flaxseeds (see it here)
– 5 Eggs
-4 Tablespoons Melted Coconut Oil (see it here)
-1 Tablespoon Apple Cider Vinegar (see it here)
-1/4 Teaspoon Sea Salt (see it here)
-1/2 Teaspoon Baking Soda
(This recipe makes a smaller loaf of bread, in order to have larger pieces of bread you may want to double the recipe)
Paleo Bread Recipe Instructions:
1. Blend all dry ingredients in bowl and all wet ingredients in separate bowl.
2. Combine wet and dry ingredients.
3. Pour into a 7.5 “x 3.5” loaf pan and smooth the top.
4. Bake at 350 degrees for 40 to 50 minutes.
5. Let cool before slicing.
Also, if you like this paleo bread recipe, check out my new recipe for Almond Flour Paleo Crackers! Which make a great snack!
Lori,
To add to my previous comment, I am diabetic and this recipe will be helpful to all diabetics. I bought this flour from bulk barn in Toronto, Canada and made pancakes, did not turn out so well but the good news, it did not raise my blood sugar as appose to grain bread which drives it over the cliff. So cudo to you for posting this amazing recipe.
Please let me know if I can use olive oil as a substitute. Thanks!
Hi
Can you substitute the coconut oil with olive oil? I am anxious to make this bread. Thanks
Hi Norm, You should be able to use olive oil instead of coconut oil. I haven’t used olive oil in place of coconut for this recipe, but I have switched them in many other recipes and they always came out great! Hope you like the recipe! It is my favorite bread 🙂
Just made your bread and its really good. However, I only baked mine for about 28 min @ 350. Mine seems much more dense than what you have pictured. I followed the recipe but something seems a little off I guess.
My husband and I have been experimenting with different paleo breads and have the hardest time to find a neutral sandwich bread! We made this recipe (doubled it) and love it! Toasted it this morning and will definitely be using it again!
Thanks for doing all the legwork for us!! 🙂
H
Hi Hillary, thanks for sharing how it came out. So glad you liked it! 🙂
I followed your recipe exactly and it came out PERFECT! My husband (who isn’t Paleo, an excellent cook, and major foodie) also loved it. It tastes great as it is, but I am searching for Paleo spreads (sweet & savory) that I can use on it. Thanks so much for posting!
Hi Dawn, thank you so much for sharing how it came out! 🙂 So glad you liked it! For toppings I usually use coconut butter, avocado spreads, other nut butters, I also like to have mine on the side with bone broth. Here is a great Jam you could also try from Mommypotamus: http://www.mommypotamus.com/honey-sweetened-jam-gaps-paleo-scd/
Thanks for the link & suggestions! Do you know how I can figure out how many carbs are in this loaf?
You can find out how many carbs by looking at the nutrition panel of the bag of coconut flour and almond flour. I used bobs red mill brand and it came out to 60g carbs for the whole loaf and 22 net carbs (for entire loaf). It comes out to about 2 to 3 net carbs per slice. Hope this helps. 🙂
I just made this bread, it’s still cooking actually. I’m very excited to try and find a replacement bread for sandwiches, and soups. I will for sure let you know how it turns out!
Do you have to use coconut oil could or have you used different oil?I do not have any and i’m dying for a great sandwich bread..ty
Another oil should work just fine. I have only made it with coconut oil, but I have substituted other oils for coconut oil in recipes and they still came out great!
Hi – I’m completely new to baking, and would like to cut the calorie content of the loaf – are there any lower calorie alternatives to coconut oil please?
Thanks
You can use any type of oil. I just prefer coconut oil 🙂
I’m new to Paleo and just made my first loaf of Paleo bread using this recipe and it turn out awesome!!! Was pleasantly surprised by the texture and taste! Cheers for the recipe!!!!!
Hi Lee, thanks for letting us know how it came out! So glad you liked it!
Hi, I tried this but I think the cup measurements lost something in translation to the UK. Can you advise in grams what these are? Thanks.
Hi Simon, I found a great website which lists a chart of conversions for both wet and dry ingredients :http://southernfood.about.com/library/info/blconv.htm
For this recipe:
the 1/2Cup coconut flour =113.4 grams
the 1 1/4 Cup almond flour = 283.5 grams
the 1/4 Cup flaxseeds = 56.7 grams
Hope this helps!
Other places give different conversions for gram values. Almost as half as these numbers
I noticed the same thing; almost as half. I think these values are wrong but cant be sure.
Anyone tried values given here in grams?
The problem here is that people are doing a straight conversion of volume to weight, which will work beautifully with water, but not a lot else. A cup is 250 ml in most of the world, 240 ml in the US. Because of the beauty of the metric system, this equates exactly to 250 g (or 240), but when you try and apply this to things that aren’t water, it just doesn’t work. As you say, the actual values are closer to half. This is going to be messy, but if you put some tabs in or just add the numbers to a spreadsheet, it’ll all work. Basically, the number after the ingredient is its dry weight, and as you can see, these numbers are as you say, half (give or take).
I used a nice digital scale, measured the dry ingedients in a cup, then weighed them. I did this so I could then put the numbers into a spreadsheet I wrote, to see the total nutritional breakdown (the numbers at the bottom). Like I said, we should all move into the 21st century and abandon 19th century measures. A gram is a gram is a gram. Anyway, hope this helps.
Paleo Bread Weight in grams Energy (Kj) Protein Fat Saturated Carbs Sugar Fibre Salt (mg)
Ingredient
Coconut Flour 64 972.8 13.248 9.152 8.704 12.992 12.992 23.296 37.76
Almond Meal 125 3037.5 27.375 63.25 4.875 24.875 6.25 13 35
Chia Seen (Macro) black 50 935 10.2 15.7 1.55 2.25 0 18.75 2
Eggs 250 1397.5 30.5 24.75 8.25 3.25 0.75 0 340
Coconut Oil (Macro) virgin 60 2214 0 59.76 56.1 0 0 0 3
AC Vinegar 15 18.75 0.006 0 0 0 0 0 0.3
Baking Soda 4 0 0 0 0 0 0 0 1094.44
Sea Salt 1.25 0 0 0 0 0 0 0 585
Total 569.25 8575.55 81.329 172.612 79.479 43.367 19.992 55.046 2097.5
Per 100g 1506.464646 14.28704436 30.32270531 13.96205534 7.618269653 3.51198946 9.669916557 368.4672815
Hi, Have the bread in the oven. Dough very dry! Had to add warm water. Hope it will be just fine. Have you made this with only coconut flour? I am allergic to Almonds.
Hi Sue, I haven’t made it with only coconut flour. Did you substitute the coconut flour for almond flour? That may be why it is dry. Coconut flour is a much heavier flour and not as much would be needed compared to the almond flour. Hopefully adding the warm water helped and it will still come out great!
I Just made this with a mix of coconut flour, quinoa flour and only a little almond meal as I was running low. It came out great. Really a lovely shape and taste. Super moist too.
Thanks for sharing how it came out! So glad you liked the recipe.
Can I use my bread machine for this recipe? Any tips?
Hi Regina, I haven’t tried making this bread with a bread machine, although it should work just fine.
What setting would you suggest using the bread machine
Hi Kris, I don’t have a bread machine, so I don’t know what setting would work. Hopefully someone that has one will be able to comment on this 🙂
I am cooking the bread tonight. I added some vanilla for taste. Am looking forward to tasting it. I bought some oven safe paper bread pans, cut one in half and made a “smaller” bread pan within the bigger bread pan. Looking forward to tasting it. Thank you.
This looks so good, I’m going to try it this weekend. Do you by chance have the nutrition facts?
Hi Jen, the almond flour bread comes out to about 5g carbs and 4g dietary fiber, 8g fat, 9g protein. Hope this helps.
Hi Lori!
I’m counting all my carbs now and I’d like to know the carb count per serving and how big a serving is? Or just the carb and fiber count in the whole loaf making a single batch would work too…
Andrea
Hi Andrea, I posted all of the nutrition info below 🙂
Here is what I got for 1 slice of bread:
Paleo Bread Recipe-
Calories- 130
Total Fat- 9g
Saturated Fat- 4g
Cholesterol- 56mg
Sodium- 37mg
Carbohydrates- 4.6g
Dietary Fiber- 3.6g
Net Carbs- 1g
Protein- 5g
130 calories/slice, but how many servings are we assuming? This recipe is delicious! I love it. I’m never buying bread from the store again.
So glad you like the recipe! This was calculated by dividing the bread into 12 slices.
what was your temp at? maybe you should put a temp gauge in the oven and see how it is, it may be running hot.
I doubled the recipe and cooked for 30 min and it browned nicely on the outside but was still raw in the middle. I had to flip the loaf over and bake it more
Hi Mike, with the recipe doubled it may take up to an hour to an hour and 10 minutes to cook.
Can this recipe be used with a bread machine?
Hi Charity, I haven’t tried this recipe using a bread machine. It should work just fine with one though.
Thank you so much for the recipe.
I just made a double batch. Do I need to bake it longer than 40-50 minutes? or should i take it out when it is still moist in the middle?
Hi Steph, For the double batch you may need to cook it for up to an hour or an hour and 10 minutes. Just make sure the bread has slightly browned on top. You could also insert a knife into the bread and make sure it comes out clean to ensure it is fully cooked. The bread does come out nice and moist. Hope this helps!
Thank you for your quick response. I just took it out of the oven and it smells absolutely mouth-watering. Can’t wait to try it.
I ended up baking it for about an hour.
Hello Lori…I like the recipe, but might I suggest replacing the eggs with applesauce (1/4 cup per egg) for those who may have allergies to dairy, per se or be vegan.
Hi Randy, thank you for the great suggestion! This will be very helpful for those who are vegan or have an egg allergy. Thank you so much for your comment! 🙂
Lori,
Thank you for the recipe. I have not tried it yet because I am not sure if using flax meal is compulsory or optional.
Hi Amy, I have tried substituting chia seeds and crushed nuts for the flaxseeds and the bread still came out great! Hope this helps!
I just made your bread for the fisrt time. It’s actually delicious! More flavorful than most receipes I have tried Paleo. I was leary when I put in the apple cider vinegar, but it is a great receipe. Thanks
Hi Carrie, thanks for sharing how it came out, so glad you like it! It is one of my favorite paleo recipes. Apple cider vinegar is really a great addition to a recipe, I use it almost all of my recipes.
Hi Lori,
I was wondering if anything can be substituted for the Ground Chia Seeds or Flaxseeds? I need to avoid most seeds as well as grains and would love to try this out.
Thank you,
Mark
Hi Mark, You could substitute crushed nuts. I have tried this for someone in my family allergic to flaxseeds, I used crushed walnuts and it came out great!
Thank you!
I bought a loaf of Coconut Paleo Bread at the market yesterday and paid $10.94 for one small loaf! Determined to find a cheaper alternative, I read the ingredients on the package and purchased them while I was still shopping. When I got home, I searched for a recipe using these ingredients as the bread was fairly tasty. I couldn’t find an exact match, but in my search, I did find *this* recipe. I had just bought psyllium husk, but didn’t have chia or flax seeds, so I substituted that. Also I used half coconut oil and half olive oil because I just didn’t have enough coconut oil on hand. I also doubled the recipe because, well, I had enough ingredients to do it! My results? Well, the bread came out very delicious and moist (WAY tastier than the bread I bought). I only had one small problem…. It hadn’t baked all the way through (raw in the center) and there weren’t many little air bubbles (not fluffy). Consulting with the best baker I know (Mom), we decided that I should stick with the single recipe using smaller loaf pans to avoid the raw center, and also that I should separate the eggs, whip the whites to form peaks, wait until the oven was ready, then mix the whites into the dough at the very end just before it goes into the oven so that they react with the vinegar and soda and form larger bubbles in the dough. Next batch I will report here right away to let you all know how it turns out. I’m also planning on experimenting with pumpkin bread, gingerbread, honey nut, and dates as alternative ingredients using this wonderful recipe as a base. Thank you so much for this! I’m going to have fun with it!
Thanks for sharing how it came out! When the recipe is doubled, the cooking time should be extended, that may be why it didn’t cook all the way through.
Hi Lori, I love getting the emails each day so I know when someone posts on here. I’m going to make the bread today and wash my hair with baking soda! on the bread, do you think it would be OK to use applesauce for some of the eggs? I wanted to make a double batch but at $8.50 a dozen for eggs (from pasture raised chickens, it was getting a little pricy… what do you think? Thanks again, Kat
Hi Kat, I am so glad you like the email updates! Let us know how the bread turns out. Substituting applesauce for the eggs should work fine, many people use that as a substitute in recipes, especially since there will be a few eggs in the recipe to act as a binder. Hope you like the no poo method for washing your hair. It seems strange at first, but after a few days or the first couple weeks you get use to it. After only a couple weeks I saw a great change my hair!
Hi Lori, I went ahead and made a regular loaf. I’m waiting right now for it to cool so I can check it out. I actually had a small loaf pan that it fit in perfectly. It’s so cute! lol
My hair is still a little damp but it was easy enough to comb out. My hair is waist length and I wear it in a pony tail most of the time. I put it on dry like you said you do and next time I’ll do it in the shower. lol I had lots of powder to clean up when I got out of the shower. I’m assuming you do it in the shower before actually turning on the water??? Let me know. I had some left over from the 5 tablespoons of baking soda. I felt like I had a really big head of hair and I just couldn’t get anymore on it. (: I also used the ASV afterward and my hair is as good if not better to comb out now so I’ll keep using that too.
what about body wash? What do you use for that? It seems if I’m not going to use chemicals on my head, I shouldn’t use it on the rest of me either. Thanks for everything you do here. I’m really glad I found you. Kat
Hi Kat, I usually put the baking soda on in the shower before I turn the water on, I occasionally put it on over the sink but it does end up a little messy. For body wash the only thing I use is coconut oil. Coconut oil is anti-bacterial and anti-viral, plus it is also very moisturizing even when just putting it on and rinsing it off. 🙂 I am so glad you like the website!
I also like the way you get back to me so fast and I thank you for that Lori.
Now I have another question. Maybe 2… Do you put the coconut oil on before you start the shower too? How much do you use? It just so happens I just got a big jar of it the other day. lol Little did I know… What about deodorant? You have me thinking I can really get all this yucky stuff off my body. lol Thanks for all you help.
Oh btw, my hair really is greasier than before I washed it yesterday. My hair is greasy usually within a day or 2 even at 57 years old. I don’t like to wash my hair so often because it’s just not good for my hair. How often can I use the baking powder? I thought it would be drying since it seemed to soak up the grease in my hair when I was putting it on. I guess I was wrong there. (: I’ll try it again tomorrow to see if it is any better. I just put it up in a pony tail anyway so It’s hard to tell.
Thanks again, Kat
I use probably a tablespoon or two of the coconut oil, a little goes a long way. I usually just put it on in the shower. When I first used the baking soda to wash my hair the second day it seemed greasy, but then I realized that I needed to use more baking soda and also rub it in better. I think the amount of baking soda to use really depends on the person.
Wow, You pay a lot for those eggs. I have pastured organic eggs that I see for 4.00.
My first time making this recipe. I used a 9.25×5.25×2.75in loaf pan because that’s all I had. The batter did not ‘pour’ into the pan, rather it was very clumpy (I followed the recipe exactly, too.) It seemed done in less than 30 minutes and it was rather dry. I am a little disappointed with the way my loaf turned out.
I will have to try making it again using a smaller pan to see if it makes a difference.
Hi Josh, did you use the coconut oil when it was liquid? Measuring it when it is hardened may influence the end result. Also, try using extra coconut oil to grease the pan before pouring in the batter. Maybe try covering the bread while cooking. The batter should be thick but not really clumpy. Maybe try using an electric mixer or adding a few drops of water if necessary. Sorry to hear that it did not turn out well. Hope this helps.
Hey Lori, thanks for the quick response!
I melted the coconut oil until it was liquid and then measured it. Yes I oiled the pan with some coconut oil. As I mentioned before, the batter doesn’t ‘pour’ into the pan, it has the consistency of slightly-dryer mashed potatoes. I hand mixed it instead of using an electric mixer.
Cool thanks I will have to try your suggestions and see how it turns out a second time.
When I make it the batter doesn’t pour into the pan either. The batter ends up fairly thick and is more similar to as you mentioned soft mashed potatoes. (maybe just add a tablespoon or 2 of water or coconut oil, if it seems too dry) Hope the next one turns out well!
one last question ! Does the size of the loaf pan matter? THANKS : )
I have made it in different size loaf pans and the bread comes out the same, it just depends on what type of shape and size of the bread you prefer. I prefer a very narrow pan (mine is 7.5″ x 3.5″) which creates taller pieces of bread. The recipe does make a small loaf of bread (the pieces come out to about 1/2 to 3/4’s the size of an average piece of bread and I sometimes double the recipe if I want larger pieces of bread.
If you double the recipe, what size loaf pan would you recommend?
I’ve been missing eating bread ever since my family and I went wheat-free more than 6 months ago. Your recipe looks awesome and gets great reviews. I’m looking forward to baking this bread very soon but need some additional info before I try it out. When you double this recipe do you still use the 7.5″ X 3.5″ pan?
The size I use is 8.5 by 4.5, when the recipe is doubled. Hope you enjoy the bread! 🙂
one thing which may help with the density is beating a couple of the egg whites separately till soft peaks and adding at the end. The egg whites will give the bread a “lift” with the added air and make it lighter. Just don’t over stir the beaten egg whites into the mixture.
Thanks for the suggestion 🙂
I wish you had mentioned melting/heating the oil in you directions with the recipe. My loaf is in the oven now and fear i will have the same issues as others. This is my first time baking with coconut oil and when i googled if it should be melted it stated only if the recipe specifies. Maybe an edit is in order.
Sorry, I will add this to all of my recipes. I should have included it for those not used to baking with coconut oil. I hope the bread came out good.
Thanks! We will for sure be doubling and using a smaller pan. Thanks for all the help
Should the bread rise? We just baked some and it seem to be done baking in 35 minutes and it did not rise. Any thoughts?
Hi Derek, It should rise a little due to the reaction between the baking soda and apple cider vinegar, however it does not rise anywhere near what a typical bread would(with yeast and flour). The recipe makes a somewhat smaller loaf of bread and a narrower pan would create taller pieces. In order to get larger pieces of bread I sometimes double up the recipe. It may be done around 35 to 40 minutes depending on the oven rack height, check if the bread has lightly browned on the top.
Do you think using almond meal vs. almond flour would make any difference? We usually use meal for everything. By the way it taste GREAT!
We were thinking of using a taller thinner pan and doubling up the recipe so we would have more of a sandwich bread
Thanks for the fast response 🙂
So glad you liked the paleo bread recipe! 🙂 I have tried using both almond meal and almond flour for the recipe and it did not make a difference in the result for me, so either one should be fine. I am sure you will like it even more when you double recipe, it comes out exactly the same size as typical bread. (I will add a note on the top of the post so others can see the option of doubling the recipe to get larger bread slices.) Thank you for sharing the results!
Hi Lori,
good recipe. I am not on a paleo diet but was diagnosed with type II diabetes and trying to get away from sugars and breads which is tough since I am a bread lover. I hate coconut with a passion so is it good to use all almond flour or meal? And I am not adverse to using yeast so would it rise better adding yeast to the mix?
thanks,
Carlos
Hi Carlos, giving up bread was a tough one for me too. But there are some great options with coconut flour and almond flour. For this bread, either almond meal or flour will work. The one I usually purchase is labeled almond meal/flour. If you are going to switch out the coconut flour for all almond, just remember that coconut flour is a heavier flour, so you will need to replace the amount of coconut flour with even more almond flour. Yeast should definitely make it rise better, I haven’t given this a try though.
Hi there,
I don’t think yeast would help here because it feeds on sugars and there is practically no sugar in this recipe. Taht’s why a chemical levening like Baking powder or baking soda, along with something acidic like the apple cider vinegar works best here.
Me too, its in the oven and looks done at 35 mins. Plus the dough was more like cookie dough so I just patted it into the pan….. is that how its supposed to be? Hope it tastes good and holds together because I double the recipe so if it doesn’t that’s a lot of ingredients wasted!
Mine turned out very dense and dry and a doesn’t hold too well in the toaster. We will still eat it but I don’t know what I did wrong. Definitely needs more moisture in the dough. Maybe next time I’ll add a cup of applesauce or reduce the amount of coconut flour, that sucks up moisture like anything.
Hi Natalie, sorry to hear it came out dry, did you measure the coconut oil when melted?
Mine came out the exact way. My measurements are accurate ( had enough cooking classes to know) and I double checked ingredients before placing in the oven. I hope it comes out well, and I do not have to throw it out.
Wowsers-this my kind of bread and oh so healthy! Thanks for sharing this fabulous recipe with us on Allergy-Free Wednesdays!
I have yet to find a grain free bread that I love, but would love to give this a go! I would also like to feature your recipe but notice there is no link back provided, if you get one before tomorrow, let me know!
hello lori,
i would just like to know how much carbs are there in one slice of this bread. or what are the calorie value of paleo bread. i have tried this bread couple of times now and i love it. i am on atkins diet and wold like to know if i am consuming the right amount of carbs or more??
A few comments up I posted all the nutritional info except, I don’t think I calculated the calories. You can put it into a free recipe calculator online. Hope this helps!
I cant seem to find the nutrition information anywhere, could you please repost?? Thanks so much, anxious to try this recipe!
I copied the recipe into Myfitnesspal using Flax seeds and large eggs.
15, 1/2 inch, servings
Calories 133, Fat 11g, Total Carb 6g, Fiber 3g, Sugars 1 g, Protein 5g per serving.
Thank you!
Thanks! I use that app too. I just made this…45 min. At 350° double batch using 3 cups almond flour. I only had 5 eggs though so i threw in 1/2 cup flax seeds, two extra tablespoons of coconut oil, half a cup of chopped almonds, and a half cup of water. It came out perfect. Not the best tasting bread but the texture was ideal and the top nice and crunchy. I’ll still eat it!
I just made this bread this afternoon. It’s perfect! I toasted a piece and put some coconut butter on it and it was delicious! Thanks for the awesome recipe.
I baked this bread 3 days ago as i started a gluten free diet recently. I absolutely loved it! My 2 year old son does not like bread but i was surprised to see him eat 2 slices without a complaint. Thankyou so much for this awesome recipe. It will be a regular in our house.
This looks so yummy and moist!! Thanks for linking up at our Gluten Free Fridays party last week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I hope that you’ll join us this week to share more yummies! Also, be sure to stop back by to see who the winner of the Planet Rice will be! The winner will be announced at GFF #9 Cindy from vegetarianmamma.com
I’m not paleo but I like including all kinds of recipes into my life 🙂 nice one!
I saw this post on Slightly Indulgent. I shared an apple protein donuts recipe, I’d love for you to check out as well 🙂
Can I substitute the eggs with chia seeds?
It’ll be too dry and won’t stay together if you don’t use at least 5-eggs. I tried one recipe that only used 3-eggs & it turned out like crumb cake. It didn’t bins together & the taste and texture of dry oats.
I would substitute the eggs with mashed banana or pumpkin or sweet potato purée.
The conversion is 1/4 cup for one egg this would work cause bananas will add moisture.
I doubled this recipe. I put the first half of the batter/dough in a pan and noticed how dry it seemed. I went ahead and baked that loaf. For the second loaf, I added about 3/4 C of GOAT YOGURT and about 3/4 C of ORGANIC APPLE SAUCE. My kids were not happy with the first dry loaf but they adore the more moist loaf with the yogurt and apple sauce. I understand that I am make it considerably less Paleo with my additions but it was delicious!!
Did you do REGULAR recipe THEN add goat yogurt & apple sauce?