This post may contain affiliate links. Please read my disclosure.
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!
Just saw there’s eggs in here but I know I can replace those!
I just found out that in addition to have Celiac’s Disease (which I finally felt comfortable baking gluten-free after a year) I am now also yeast free, sugar free (in all types – honey, agave nectar included), dairy free and egg free. You just made my day by finding this recipe. I can have everything in the ingredients list and I could not be happier! Thank you!
Yay! Glad the recipe was helpful.
Hi whats an alternative for the eggs?
You could try bananas or applesauce.
I’ve been baking this bread for months now, I’d like to add a few tips that helped us get moist bread everytime. This recipe makes two mini loaves, so I make sure my pans are buttered & also butter parchment paper, paper fitted on bottom & butter all sides before preparing bread. I add 1/4 cup plus 2 TB room temp coconutmilk to batter & two TB honey for sweeter breads, for savory I add dried herbs crumbled to release flavor. I bake bread at 325 for 32-33 minutes until tooth pick comes out clean. Cool in pans for 10 minutes then put on cooling rack, once the bread is cool I wrap in plastic & keep in fridge. One more tip, coconut flour tends to clump so I sift then remeasure. This bread is a staple in our house 🙂
Thanks for the tips! 🙂
Well, that didn’t work, let’s try again. Total amount (in kJ and grams, sodium in mg)
kJ: 8575.55, Protein: 81.329, Fat: 172.612, Sat: 79.479 Carbs: 43.367, Sugar: 19.992, Fibre: 55.046 , Sodium: 2097.50
and per 100g it is…
kJ: 1506.5, Protein: 14.3, Fat: 30.3, Sat: 14.0, Carbs: 7.6, Sugar: 3.5, Fibre: 9.7, Sodium: 368.47
If you mention the word calorie or ounce, it might be time to join the rest of the world in the 21st century 😉
Well, using my spreadsheet, I get…
Total 8575.55 81.329 172.612 79.479 43.367 19.992 55.046 2097.50
Per 100g 1506.5 14.3 30.3 14.0 7.6 3.5 9.7 368.47
can you put here the nutrition info?
Hi Mirjam, it should be above in the comments section. 🙂
Today we made two more loaves of your bread & made the following changes. We added 1/4 cup of coconut milk as others suggesed, 1 Tb honey & a little dried herbs. This bread has become our families favorite, thank you for posting the recipe 🙂
So glad you enjoy the bread! I’ll have to try it with those additions next time. 🙂
I tried this recipe, it was enough for two mini loaves. In my oven it only took between 20-25 minutes, very good bread. The bread will go well with the meatloaf I have in 🙂
Sounds like a delicious meal!
Hi Everyone, looking forward to making the bread… has anyone used coconut flour only and not both almond and coconut?
Hi Rach, if you only use the coconut flour, you may need to adjust the amount of flour. I have a new recipe using only coconut flour if you’d like to try it. Here’s the link:https://www.treasuredtips.com/coconut-flour-bread-recipe-sandwich-bread/
Hi Lori, Thank you!! I saw that recipe after I baked with coconut flour. I added just under an extra cup and then I added some almond milk based on the knowledge that the coconut flour dries out the bread. When it was cooked I then added more almond milk by piercing with a fork and pouring it over the bread… it’s delicious! Had it for breakfast and snacks. Thank you : )
Awesome! So glad it came out good!
Can you Omit the flax seed all together? I see you say you have replaced with almonds, but I don’t have those either. Can it be made without it?
I think that should be fine. The bread pieces may just come out a little smaller. Let us know if you give it a try!
Hi Lori, Keen to try your recipe, but knowing what you mean by tablespoon and cup depends on where you llive. Any chance of using grams, which would make sense, or ounces if need be. Here, a cup is 250 ml, a teaspoon is 5 ml and a tablespoon 20 ml, I think your cup might be 240 ml, and the tablespoon 15. Not HUGE differences, but in a recipe, it might be a make or break thing.
Armed with your answer, I will be trying this pronto!
ta 🙂
A cup is 250 ml or 8 oz
A tea spoon is 5 ml
A table spoon is 15 ml
thanks 🙂
Hi Gus, yes, for 1 cup mine is 240ml and my tablespoon is 15ml. Hope you enjoy the bread recipe!
Many thanks Lori. Breadmaking BEGINS! 🙂
Wow! This is the best GF bread I have ever tasted. My girls were diagnosed 2 years ago with celiacs. Bread has been our biggest struggle. They will eat Udi’s bread as toast but not for a sandwich. I have tried to make at least 10 different recipes, none of which were successes in the eyes of my girls. I made this just a few minutes ago. My girls are raving about how great it tastes. I wanted to make a double batch but I didn’t have enough eggs on hand. So instead of trying for sandwich bread, I decided to try them as mini loafs. This recipe fills four mini loafs. I served them up with a little homemade jam and the my girls fell in love. They are 6 and 8 by the way. I will be making a loaf for sandwiches very soon. Thank you so much for this awesome recipe. I am glad I stumbled across your page.
Wow, that is awesome and kids are usually pretty picky when it comes to bread. I’m so glad they enjoyed the bread. Thank you for sharing how it came out!
Does this bread taste sweet? I’ve made other almond breads and they taste more like cake which is nice but I want a savoury taste
I just made it, it doesn’t taste sweet at all. I love it.
It has more of a plain taste, not very sweet.
It sounds great, I have some questions. BTW I plan to make it in a bread maker (Moulinex/Tefal or Philips):
-What is the total weight of the ready bread loaf?
-Has anyone tried this finally in a bread maker? Experiences? Do you need to modify anything in the recipe ingredients or instruction? Any special instruction or advice?
-Do you need to knead (like traditional white bread) before baking? Bread maker programs steps usually: mixes, kneads, proves, and bakes finally.
-Do you need to add (warm) water when doing it in a bread maker?
Thanks, I would need answers by Friday as I will have guests with low-carb diet.. 🙂
Hope the bread came out well! I don’t have a bread maker; I just mix the ingredients in a bowl. Hopefully others will be able to comment on how it works with a bread maker.
In the directions, it says after mixing the ingrediens, you pour the mixture into the bread pan. After mixing the ingredients, mine was the consistency of cookie dough and it was very sticky. I followed the directions to a T. Any idea as to what I could have done wrong here?
It was also pretty dense and dry. I used a long pan so it was not as tall so next time I will use a shorter pan.
That’s right, it should be more of a cookie dough/mashed potato consistency. I will change the description since it doesn’t really pour.
Hi would you happen to have the nutritional value for this recipe? Thanks much
Yes, it is posted a few comments above.
Oops I see it now….thanks
Hi can you tell me if i can substitute coconut oil for olive oil instead?Also omit the apple cider vinegar and add 1/2 tablespoon more of baking soda thanks in advance for reply.(can also mail me on [email protected]. I’m including this website as a reference thefatkidinside
The olive oil should work just fine. The reaction between the baking soda and baking soda helps the bread to rise, so it may not be as fluffy without it. Let us know if you give it a try!
This is a really good recipe. I’ve gone low carb, high fat, and whilst it’s put a spring in my step, I have missed a couple of things. Today I had toast for breakfast thanks to this recipe and it was effing lovely. Looking forward to trying some variations with different seeds etc.
Awesome! Thanks Arthur!
Does anyone know if this bread store and/or freezes well? Thanks!
I freeze it and it still comes out great!
I am making both the banana muffins as well as the bread. The muffins nor the bread poured into the pan?? I followed both to the letter.. just took out muffins. they don’t look they smoothed out at all. but haven’t tasted yet.. I just put the bread in the oven. we shall see…
I have made this recipe many dif ways. ..the coconut flour is extremely dense and will act like a sponge with wet ingredients. Someimes I use a combination of almond, quinoa and just a little coconut flour, BUT I always have to add some almond milk or coconut milk 1/4 to 1/2 cup to make a perfect smooth batter and it rises well this way too. could be our climate here but that bit of liquid made all the difference!
Lea
I had the same issue. Next time I will try your idea of adding milk to mine!
The batter should come out fairly thick, similar to the consistency of mashed potatoes. Hope you enjoy the muffins!
Any idea how this would hold up for a few days without refrigeration? I need a gluten free bread (preferably paleo) to bring along on an upcoming trip I have to do for work. It’s overseas in a country where celiac disease isn’t well-known so I’m planning to bring a lot of my food with me. Thought this would be a good addition if it can hold up for 3-4 days without spoiling or developing mold…
It should be fine to keep out for a few day. Many paleo bread companies and gluten free companies ship bread after they bake it and it remains unrefrigerated for several days.
Help! The batter is so thick, it wouldn’t pour if I turned the bowl upside down! I followed everything to a tee, no substitutions. What am I doing wrong?
It should be thick, similar to the consistency of mashed potatoes. It should come out just fine.
It came out like a brick???? Really coarse ..I’m new to almond and coconut flour..is it supposed to be like eating sawdust? Please help..I have food allergies and severe candida.. I need to find some bread I can eat and make a sandwich out of
Sorry to hear it didn’t come out well. It should be nice and fluffy. Did you substitute any ingredients? Measure the coconut oil when liquid?
I measured my coconut oil before I melted it, could that be a reason mine turned out dry and dense?
Yes, make sure to measure the coconut oil when liquid. 🙂
Hi! I just made this bread an I am so happy! I’ve been on a strict anti-candida diet and have been really craving some type of alternative freshly baked bread. This recipe (unlike many paleo recipes, unfortunately) is truly sugar free, includes only approved ingredients and is delicious! Thanks for your perfecting and sharing of it. 🙂
Thanks Jackie! So glad you enjoyed it!
Hi Lori, I just tried this recipe last night, the mix turned quite dry when combined, and barely rose at all… not at all like the picture 🙁 Desperately trying to find a bread recipe that works, yesterday my husband just ate your blueberry muffins which were really good but only a short term fix. Any suggestions?
Sorry to hear it didn’t turn out well. Hmm..Did you make any substitutions? Did you measure the coconut oil when melted?
Almond is rich in health promoting fats. Also it improves complexion, improved movement of food through the colon and prevents cancer. Good mixer of ingredients. Simple, healthy & tasty. Thanks for the share!!
Hi,
I want to say thank you so much! This really is the best paleo bread recipe ever – it is delicious – works like a treat every time Ive been eating this now for 6 months and its never failed.
My own additions are –
line the tin with parchment – makes life easier.
warm the coconut oil if it is solid at room temperature
for linseed I use powdered sprouted linseed – works the same but much less fuss and is a much more readily nourishing substance – “Linuseed” from health food shops.
Keep in the fridge – I eat half a loaf a week (this has completely done away with my need for conventional bread). Also freezes really beautifully! Great with loads of butter or olive oil.
I use the recipe also as a vehicle to eat a lot of good nourishing seeds and nuts so I add to the recipe small handfuls of poppy, pumpkin, caraway and sunflower seeds and same of pistacheos – I also top the bread with flaked almonds , sunflower seeds and sesame seeds – looks great – tastes great – is incredibly nourishing.
Also – this bread has been at the centre of a broader low carb diet that Ive been doing for six months – I have got rid of nearly all excess body fat, love my diet, sorted out my decade long digestive problems and have gone from a 38″ jeans fit to 34″ I can now wear favourite 20 year old suit and nice slim fit jeans. Im nearly 60 and look and feel good.
Although the broader low carb approach is what really helped me to achieve this, finding a really nourishing alternative to conventional bread made it all possible.
paleo bread ricipe – Oh also for those who worry about the consistancy – when you initially mix all dry and wet ingredients together it is very liquid and runny but the linseed then does its work and within a minute or so the mix thickens up into a wet but much more solid sticky dough.
Also I can say that I have a very acurate modern oven and find the times and temps work perfectly – though’ when Ive missed the timer I have left the paleo bread in the oven a little longer occasionally I still get a good result (it toasts up my seed and nut topping nicely) So I usually go for 180 C (350 F) for 50mins sometimes when I’m not paying attention 60 mins.
Thanks for sharing! So glad you enjoy the bread!
Can the 5 eggs be replaced by egg substitute (liquid eggs), either regular or ‘just whites’? I use them a lot when baking cakes & such; wondering how it would work with this bread recipe.
I haven’t tried it myself. Fresh eggs are best 😉 but, if you’re going to use a substitute, it should work fine.
Can I use whole chia seeds instead of ground?
You can use whole seeds! I’ve used whole flaxseeds and it comes out great!
… this is closer to what I’m looking for 🙂 Doesn’t really hold together well enough for sandwich-type bread though. Mine is very yellow compared to your photo–probably my farm fresh eggs. All I want is something grain-free but with the same texture/taste as whole wheat bread–LOL!
I hear ya, it’s hard to have one perfect, but it’s closer 🙂