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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!
Karen
Oops, never mind – just found the post with the nutritional info… sorry about that!
Lori, Health Extremist
Glad you found it Ok! ๐
Karen
I’m so glad to have found this site, as I’m about to embark upon a wheat-free eating regimen. I would like to know if you could provide the nutritional information on this and other recipes? It would be helpful in planning my meals and menus. Thanks in advance and keep up the good work! ๐
Cindy
Does this recipe require both Coconut Flour and Almond Flour? Also does it require both Apple cider vinegar as well as Coconut Oil?
I cannot tell with the recipe whether you meant that you can use either or since its on the same line.
Lori, Health Extremist
Hi Cindy, sorry about the confusing list, for some reason the format of the recipe ingredients changed. It is now fixed, the recipe includes both flours and both ACV and coconut oil.
Jen
I would like to make this for my son but he cannot have egg. Would you recommend using applesauce or egg replacer?
Lori, Health Extremist
I have used applesauce to replace eggs in many other recipes and they always came out great! I haven’t tried it for this recipe but it should work just fine. Hope he enjoys the bread ๐
Klynn
Ok, have to say it came out good! I didn’t have a loaf pan so I made it in a muffin pan. It made 8 muffins. You do have to cook it less.
Klynn
How does this batter “pour”? When mixing ingredients in amounts as stated it’s a thick glop.
Lori, Health Extremist
Thanks for pointing that out, it does come out pretty thick, more similar to mashed potatoes consistency.
Lea
Just put it in the oven, but that was my question it more like a cookie dough consistency and wondering if I did something wrong? It did not pour or glop into the baking pan! The size of the eggs was not specified and my eggs are very large farm eggs so I only used 4, but I don’t think 1 more would have made much of a difference. I am thinking that with some sweetener that it would make some great cookies or crackers as an alternative! 20 more minutes….
Lori, Health Extremist
It doesn’t really pour, it is a pretty thick consistency. Hope it turned out well ๐
Lea
Hi Lori…just to let you know it turned out pretty good, maybe a little dry, but I found over a couple of days it became more moist?! (I had used butter instead of Coconut oil as I didn’t have any.) Since then I have made a Cinnamon Coconut Bread and Coconut Flour Crepes. The Cinnamon Bread had just the coconut flour and it separated the eggs with the whites beaten and for the Crepes I might put another egg into it to give it a bit more structure; but the Cinnamon Bread turned out pretty similar in texture and size to the Paleo Bread.
Thank you for all the recipes, the information and your time. I am not a 100% Paleo but I am off the grains and really needed an alternative to Traditional Breads. So thankful you have helped fill this loss in my life! ๐
A question for you about Quinoa; my understanding is that it is a seed high in protein, but most experts now are saying it is a grain. I seem to tolerate it fairly well and have used it instead of Almond Flour for some recipes.
What does your research say and does the Paleo/Primal allow Quinoa?
Lea
Lea
Lori, Health Extremist
Thanks for sharing! Here is some great information on quinoa: http://www.marksdailyapple.com/alternatives-to-grains-quinoa/#axzz2Z3AoUQ8R
ananka
I made this couple of thimes and absolutely loved it. One time I added garlic and basil to the batter along with using olive oil instead of coconut oil. It was fabulous. I also made it a little more like a dessert bread by adding a good a amount of cinnamon, a few drops of stevia and used coconut oil. I can’t imagine using this as bread for a sandwich, which I don’t eat anyway. I also found that adding about a teaspoon of guar gum makes it stick together better.
Lori, Health Extremist
Thanks for sharing how it came out! Those additions of spices sound great!
Mia
Hi, this recipe sounds amazing, but I’m wondering if it can be successfully done using a bread maker? Has anyone tried it?
mayra
I really wanna try to make this but is there any substitution for the apple cider vinegar? Can’t have any vinegar ๐
Lori, Health Extremist
Could you substitute any other vinegars for it? If not possibly trying lemon juice. I’m not sure if this would affect the rise in the bread, because the reaction between the vinegar and baking soda helps the bread rise.
Nathan
Just made. It turned out super tasty!!! But it was a little crumbly. I was wondering if you have any tips as to make it more firm and stick together better? I’ve been reading the comments and I just don’t know where to go for next time.
I did melt the coconut oil before spreading in. I’m thinking from what I read substituting less egg for some applesauce will give it what I’m needing. and I’m thinking actually more almond flour and maybe a fourth coconut flour.
Thoughts and ideas?
Lori, Health Extremist
Hi Nathan, glad to hear it tasted well! Hmm..you could try adding a little more coconut oil or maybe a few tablespoons less of coconut flour. Did the bread have good moisture?
Nathan
Yes the moisture was very good. It was just very dense. Not light looking like your picture. Is it supposed to be that way or should it have a little more lightness and fluff to it?
Lori, Health Extremist
It should be a little bit fluffy, since the moisture is good, I would try using a little less coconut flour. Coconut flour is a heavier flour, that could be making it a little more dense. Maybe a few tablespoons or 1/4 cup less flour?
Michelle P
Hi,
I’m making this recipe now and wanted to clarify on the chia or flax seeds…is it 1/4 Cup of already ground seeds, or should I meausure 1/4 cup of seeds and then grind them? I realized this could make a big difference in what I end up with so I wanted to make sure I get it right!
Thanks!
Lori, Health Extremist
They should be ground first before measuring.
Dee
This looks great, will definitely give it a try. Do you think it would work if I made it into individual scones/biscuits instead of as a loaf? Maybe with a shorter cooking time….
Lori, Health Extremist
That’s a great idea! I would probably cut the cooking time in half and keep checking it every 5 minutes to see when it is lightly browned.
Elie
Definitely has a *wheat* taste to it. I double the recipe because I have a larger loaf pan. I’m glad I did because mine is still small. Tastes good, but it is not done cooling yet. Looks good! Thanks for the recipe. Have you ever experimented with using yeast? I need a good sandwich type bread and while this is good, it is very dense.
Lori, Health Extremist
I’m glad it came out well! I haven’t experimented with yeast, mostly because I follow a yeast free diet, but if you can have yeast that would be a good addition to make it more bread like and rise much more.
Kel
Hi!
I just made this bread today and it came out fantastic!
Unlike other primal/paleo breads, this one did not come out flat!
Though, I used rendered bacon fat in place for coconut oil..because bacon
I also cut the almond flour to 1 cup because I’m stingy lol
The whole bread is about 2100 calories, so 30 skinny slices = 70 calories per slice
Thank you for the recipe!
Lori, Health Extremist
That’s great, I’m so glad it came out well!
mike
how come none of these low carb recipes use water???? wouldnt it rise better if the dough was more hydrated?
Lori, Health Extremist
Hi Mike, the bread rises pretty well due to the reaction between the apple cider vinegar and baking soda, the coconut oil helps keep the bread very moist also.
Ariana
Thanks for this recipe. I just made it and I want to add my two cents.
First, the consistency of the bread is SPOT ON. It sliced beautifully! However, it tastes so much like egg to me that I can’t eat it plain. I would like to use less egg but I suspect that is what’s giving it that wonderful consistency.
I did enjoy the bread with some cream cheese. My daughter didn’t like it at all but she generally doesnt eat bread unless it’s sweet, so I’m not too surprised.
When I was making it, I added the coconut oil to the (cold) eggs and the oil solidified. I fished out the chunks, threw them away, and added coconut oil I’d warmed in the microwave. Don’t know if anyone else had that problem.
It was good overall, but I will probably continue to look for recipes, as the egg flavor bugged me. If I can’t find (a keto friendly) one, I may just skip bread altogether.
Lori, Health Extremist
Thanks for sharing your results! Interesting that you found it to be too egg flavored, you could try substituting more oil and removing an egg or two, or some substitute applesauce for eggs if acceptable on your diet.
Tee Dee
On another site (Elana’s Pantry) a number of commenters asked about subbing something else for eggs since they don’t eat them, or are allergic. The most common sub was ground flax seed with water, since many didn’t want the extra carbs from using applesauce. Sorry, I don’t know the ratio for how much flax/water mix would be subbed for each egg, but I find the commenters on this site and others are a wealth of information for questions like these. I once had to sub some ground flax for one egg that I was short of and I remember using a couple of tablespoons plus enough water to make it gloopy, but not super liquidy and the bread still turned out great—all the best ๐
Anne
I really liked this recipe. I did use a full tsp of salt instead of 1/4tsp. I had the same issue with it being the texture of mashed potatoes. Also, the melted coconut oil ceased as soon as the cold eggs hit it. I ended up combining all the ingredients and heating them slowly in the microwave in order to melt the CO blobs. I’m not sure if having the eggs at room temp will help next time but I’m certainly open to figuring it out. Thanks!
Lori, Health Extremist
Glad you liked the recipe! That happens to me too! I usually just heat up a pot of water and put the bowl with ingredients into the pot for a few minutes to heat it up.
The Wolfman
I just made this bread and me and my wife LOVE IT! We’ve been paleo since January 4th and are loving it! Does this recipe need to be refrigerated after cooking?!?
Lori, Health Extremist
So glad you like the recipe! I usually keep it out up to 2 to 3 days and after that keep it in the fridge.
Bonni-Anne
Do you have to measure melted coconut oil or hardened coconut oil? I’m not sure….
Lori, Health Extremist
You should measure the coconut oil when melted, otherwise it may alter the amount measured.
Kay
Is it possible to use regular white vinegar in place of the apple cider vinegar?
Lori, Health Extremist
Hi Kay, that substitution should work just fine.
Ry
Can anyone give me a a nutritional break down per slice of this bread please? Would love to try it knowing it fits in with my strict diet. Thanks so much!
Lori, Health Extremist
Hi Ry, I’ll calculate the full nutritional break down tomorrow for you, I don’t have the labels in front of me right now and sometimes the online calculators can be a little off.
Ry
Brilliant! Thank you so much. I can’t wait to try this recipe! I have a few other questions if you don’t mind.
I am unable to eat seeds, is it ok to omit them from the recipe? Or should I replace them with something?
Is almond flour and ground almonds the same thing? I am only able to locate ground almonds locally.
Should I use the coconut oil in its solid state? Or does it not matter?
Thanks again
Lori, Health Extremist
Hi Ry, sorry for taking so long, I tried entering half into an online calculator, but realized that was not close at all. So after a trip to whole foods, I calculated it by hand. Thanks for asking for this, I know a lot of people will find this very helpful! ๐
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
You can omit them, however, it may come out better to substitute something, maybe with a crushed nut, if you can have them. I tried this for my mom who is allergic to flaxseeds and it still came out great. Ground almonds should be exactly the same, as long as they are ground finely. Make sure to measure the coconut oil when liquified otherwise it may alter the amount measured.
Let us know how it comes out if you give it a try! ๐
Ry
Thank you so very much! Healthy stuff indeed!
I will give this recipe a try asap!
Ry
Just finished making the bread. The taste is very nice, but it is quite dry. Would definitely need to double the recipe in order to us for sandwiches.
Lori, Health Extremist
Thanks for letting us know how it came out. Maybe try adding an extra tablespoon of coconut oil and apply coconut oil to the pan before pouring it in. Glad you liked the taste!
Christen
I made this bread yesterday and I love the texture and taste. It was really dry and dense though. What would you suggest to make it a little more moist? Is there anything to make it lighter? I put honey on it and it was a great breakfast bread though.
Lori, Health Extremist
Hi Christen, you could try adding a little more coconut oil to the mixture next time or using a little less coconut flour.
Lindy
I just made this bread and tried a piece…amazing! The house smelled so good while it was baking. I used olive oil instead of coconut oil and I used flaxseed instead of ground Chia seeds. Definitely making a double batch next time! Love it! Thank you so much for the recipe!
Lindy
Is there any way to incorporate bananas into the recipe to make some yummy banana bread?
Lori, Health Extremist
I’m sure there is! Maybe try reducing some of the coconut oil and add in bananas, trying to get the same consistency. I also have a great paleo coconut flour banana bread recipe, I will try to post it later this week! ๐
Lori, Health Extremist
Hi Lindy, thank you so much for letting us know how it came out. So glad you liked the recipe! ๐
Annie
I made this yesterday and was shocked how much I loved it! Very dense, which is the best type of bread and the flavor was fantastic! This will be made again and again
Lori, Health Extremist
Thanks for sharing how it came out! So glad you liked the recipe!
Sophie
Hi Lori,
Fab recipe you have there, I was just wondering if this bread would be suitable to freeze?
Thanks
Sophie
Lori, Health Extremist
Hi Sophie, you can definitely freeze the bread. I did that a few months ago when I was traveling.
Sofie Edlund
How do you get it so fluffy and bread like? My bread doesn’t even resemble bread, it’s more like a sponge cake..
Soph
Silv
Can we get the nutritional info on the almond paleo bread?
Lori, Health Extremist
Hi Silv, what nutritional info would you like on the paleo bread? I calculated the carbs and net carbs. It comes out to about 60g carbs for the whole loaf and 22 net carbs (for entire loaf). Which is about 2 to 3 net carbs per slice. Let me know if you would like the amount of protein, sugars, etc. and I will calculate for you! ๐
Gloria
When I first took the loaf out of the oven it looked pretty sad and I had some serious doubts. I was happily surprised how tasty this bread is. I had two slices this a.m. for breakfast (plain) and was not at all hungry at lunch time. Highly unusual for me! Thank you for sharing the recipe.
Mariana
Dear Lori,
Thank you so much for the recipe, I must confess I’ve had bad experiences using these flours so I decided to half the amount of coconut flour, I did put all of the almond flour but next time I will definitely use less, maybe only one cup or even less, I will experiment.
The taste is good, but I still find it too… solid or compact (for lack of better words). I don’t mind it not rising, since it’s to be expected without any yeast, but I would like it to be softer, suppler, I will try with less flour and see what happens.
Thank you though, best recipe I’ve tried so far ๐
Ruth
Is it possible to use more almond flour in place of coconut flour??
Lori, Health Extremist
Hi Ruth, you definitely can, just watch out because coconut flour is a heavier flour. So when adding more almond flour you will need more than you are taking away from the coconut flour.
Ruth
Thanks Lori! Will give it a go!
Angela
Lori, do you know how much almond flour is needed to replace 1/2 cup coconut flour?
Lori
Coconut flour is a heavier flour and absorbs more liquid, so you will probably need more almond flour to replace it. Maybe add 1/4 cup more almond flour. I’m not sure what the exact substitution would be.