This is an easy recipe for savoury paleo bread that can be made without using a baking loaf tin. Perfect for lunchboxes and breakfasts, and it freezes really well so you don’t have to eat it all at once.
I love making this bread recipe from time to time because its texture is very similar to real bread, especially the darker German and Austrian types of bread. In fact, I first made this recipe while travelling through Austria. We rented an Airbnb with an oven and I wanted to make a few things that we could bring on hikes with us.
I didn’t have a baking tin but decided to shape the bread loaf by hand and simply bake it on a flat oven sheet with some parchment paper underneath. It worked out perfectly and everyone enjoyed a slice or two with avocado and ham.
Savoury Paleo Bread Recipe (no Baking Tin Required)
I wanted to add some savoury flavours to the bread so I used some onion and garlic powders, and some dried herbs. Therefore, this bread is best paired with non-sweet foods and toppings. You could easily make this same bread without those seasonings if you want to use it for toppings like nut butter and honey, but I prefer to avoid the sweet stuff, so I deliberately make it that way.
Once the loaf is baked, I allow it cool completely, then slice a few slices for the freezer (in Ziplock bag) and enjoy the rest over the next few days. I hope you like this recipe and if you’re looking for something much lower in carbohydrates, check out my low-carb hemp seed flour bread recipe here.
You can find most of the ingredients in health food stores and online these days. Almond meal can be replaced with other nut meals, linseed meal with flaxseed meal, and cassava flour with tapioca flour (although I think cassava flour has a slightly better, denser texture compared to the more fine, starch-like tapioca or arrowroot). Buckwheat or quinoa flour can be used in place of cassava if you tolerate those non-wheat flours.
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This super easy savoury paleo bread loaf can be baked with no tin. It lasts well and freezes beauifully so you don’t have to eat it all at once.
About the author: Hi, I’m Irena Macri. I share easy, delicious recipes with a healthy twist. I’ve been food blogging for over 10 years and have a Diploma in Nutrition & Weight Management. I believe in a balanced diet with an occasional cookie and cheesy pasta. More about me here. Sign-up for my newsletter and subscriber freebies.
Hi, I’m Irena Macri. I share easy, delicious recipes with a healthy twist. I’ve been food blogging for over 10 years and have a Diploma in Nutrition & Weight Management. I believe in a balanced diet with an occasional cookie and cheesy pasta.This easy-to-make recipe for the Best Paleo Bread slices well and has great texture and flavor. Use it to make sandwiches or toast it for breakfast!
Best Paleo Bread Recipe (perfect As Is Or For Making Sandwiches)
I’ve made a whole lot of paleo sandwich “bread” recipes in search of the perfect one. (Side Note: I’m not completely paleo and/or grain-free, but I’ve noticed I feel my best when I limit my wheat intake. Mike doesn’t share my sentiments though.)
There were some recipes I tried that were decent enough and definitely passable as bread-like concoctions, but nothing was stellar. Or even good enough to warrant making a second time (IMHO).
And there were also a few loaves that were actually pretty bad in different ways – either the flavor and/or the texture was just off – that ended up only being fit for the garbage (definitely a sad thing). But that’s how we learn, right?
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After searching for the perfect paleo sandwich loaf and not coming up with something that I felt completely fit the bill, I got in the kitchen and started experimenting. Again, some loaves were ok, some were obnoxiously inedible.
It took a month or so, but I finally decided to start playing around with adding a few other paleo-friendly starches, like arrowroot and tapioca. That’s what it took for me to come up with what I consider to be the perfect loaf.
I had been holding out on adding other starches because I wanted to keep my ingredient list minimal, but these additions make all the difference in the end result of this bread.
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For starters, this loaf is perfect for slicing. Its texture strikes a great balance between light and dense. It's not to heavy, but it's sturdy enough to stand up to basically whatever you want to use it for. And thanks to the use of arrowroot and tapioca, it’s quite pliable too.
It also has great flavor. Almonds are subtle and the flavors of the other flours blend in well. This bread has a certain richness coming from the eggs and ghee (or coconut oil), which makes it a little bit similar to brioche. In fact, although coconut oil will also work here, I much prefer the use of ghee for its buttery flavor.
It's versatile. I love this bread toasted with a smear of butter and a spoonful of Sugar Free Strawberry Jam. And it's equally delicious made into a sandwich.
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If you’re like me and have been hunting around for a great paleo sandwich bread, I can’t recommend this loaf highly enough. (And if a sweet paleo breakfast-type of bread is more your thing, I think you’ll love my Paleo Cranberry Bread Recipe!)
In general, the paleo diet involves eating nutrient-rich real foods, such as meat, fish, nuts, eggs, vegetables, and fruits. It’s best to choose grass-fed and pasture-raised meats, and organic produce whenever possible. The paleo lifestyle removes refined sugars, grains, legumes, dairy, and unhealthy fats and oils from your diet, as well as highly processed foods. (Read more about the paleo diet on HealthLine and EatingWell.)
However, it’s possible to make paleo bread out of nourishing ingredients that are compliant with this way of eating. If whipping up a loaf of paleo bread helps you stay on track, stick to your goals, and avoid eating something that isn’t on your plan, then it’s well worth it!
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This recipe for the best paleo bread has lovely texture and flavor. It’s not overly eggy or overly almond-y, and it doesn’t need to be toasted to taste great! Although, a slice toasted and topped with a pat of butter is perfection.
Paleo baked goods are free of gluten, refined sugars, and dairy. If you’ve perfected regular baking and now you’ve gone paleo, you might be surprised at just how different this way of baking is.
I find that in order to get the closest simulation of regular bread (i.e., bread that has gluten), it’s often useful to use a combination of a few different paleo-friendly flours.
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Almond Flour and Almond Meal: Almond flour is made from blanched ground almonds. Blanched almonds are just almonds with the skins removed, so the resulting flour is a light creamy color. On the other hand, almond meal is made from unblanched ground almonds. As a result, almond meal is darker in color with brown flecks throughout.
Arrowroot Starch: You may also see arrowroot starch labeled as arrowroot flour or arrowroot powder. It’s made from tubers traditionally from a plant called
, but commercially it’s often found as a mixture of various starches, including starch from the cassava root. Similar to tapioca starch, arrowroot starch is used in paleo baking to improve the texture of baked goods, lightening them up a bit, and help with browning.
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Coconut Flour: After coconut milk is removed from coconut meat, the coconut meat is baked at a low temperature to dry it out. Subsequently, the dried coconut meat is ground into coconut flour.
Flaxseed Meal: Flaxseed meal is available either in seed form or ground in meal form, and either in brown or golden color. For paleo baking, my preference is ground golden flaxseed meal, which I find yields the prettiest results and the best texture.
Tapioca Flour: Also called tapioca starch, tapioca flour is made from the root of the cassava plant. Tapioca flour is nearly flavorless, so it’s good for using in both sweet and savory recipes. In paleo baking, this flour helps lighten up and improve the texture of paleo baked goods and make them a bit springier, and also helps with browning. This is why I like using it along with other denser paleo flours, such as almond flour.
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Almond flour is often considered the “all purpose” flour of the paleo baking world. It’s used to make things like bread, cakes, and cookies with good results.
The only caveat I have is that using almond flour alone can result in a dense baked good, so I typically use almond flour (or almond meal) in conjunction with arrowroot starch, tapioca flour, and/or flaxseed meal to lighten up the texture.
Almond meal and almond flour can be used similarly. However, unless a recipe says that they can be used interchangeably, know that the result might be different. Generally, I find that baking with almond four yields a more “white bread” look and baking with almond meal results in a more
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