This easy Paleo bread is easy to make, versatile, and soft and fluffy! It has the perfect texture for toast, sandwiches, and more. This grain free bread is made completely in a blender and baked to golden perfection!
Almond flour is a common Paleo baking flour. It is slightly nutty, hearty and delicious. There is no perfect substitute for almond flour.
Tapioca flour adds a chewy texture to this grain free bread. Cornstarch (not Paleo) and arrowroot powder are direct substitutes if needed.
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Ground flaxseed also adds a great texture. Flaxseeds are hailed as a superfood. They are loaded with nutrients, fiber, and omega 3 fatty acids.
Six eggs go into this quick bread. The eggs are vital in creating a soft fluffy texture. Do not replace eggs with flax eggs, chia eggs, or any other Vegan egg replacement.
Olive oil adds a great flavor and helps sightly thin out the batter. Avocado oil can replace olive oil if needed. I used Bona Furtuna olive oil which is the highest quality!
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Room temperature coconut oil is a delicious baking fat. Use coconut oil that is solid, but not cold or melted. Refined coconut oil has a neutral flavor, while unrefined coconut oil has a slight coconut flavor. Use whichever you prefer.
Honey adds a hint of natural sweetness. If desired, maple syrup or date syrup can be used in its place. I wouldn’t suggest leaving it out entirely. Otherwise, this bread would be very savory!
Apple cider vinegar reacts with the baking soda to really help this bread rise. Unlike most of my baking recipes, the goal with this bread was to have it rise considerably.
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In this grain free bread recipe, both almond flour and tapioca flour contribute to the dough. Almond flour adds a great flavor while the tapioca flour adds chewiness.
The flaxseeds gives this bread some substance. Unlike other Paleo baked goods, this bread needs to be strong enough to withstand the toaster, toppings and sandwich fillings.
Since Paleo baking can sometimes yield dry and bland baked goods, the eggs are super important. The six eggs yield a soft and fluffy final result.
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First, preheat oven to 350 degrees Fahrenheit. Line a 9 inch by 5 inch loaf pan with parchment paper. Lightly spray inside with nonstick spray.
Add all ingredients to a blender or food processor. Blend until completely mixed. Batter will be thick. If needed, stop and scrape down sides of blender occasionally and then continue blending.
Bake uncovered for 38 to 40 minutes or until top of bread is golden brown and a toothpick inserted in the middle comes out clean.
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Remove bread from oven. Allow bread to cool for 30 minutes in pan. Then carefully remove bread from pan and allow it to cool another 30 minutes.
While blending, stop and scrape down sides of blender if needed. This is a lot of ingredients for one blender and it can be tough to get the batter fully blended. I used my Vitamix and had to stop it twice to scrape down the sides to get it fully mixed.
Allow the bread to cool before slicing and serving. It is tempting to dig in immediately, but the bread needs to cool down first.
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Serve grain free bread once it has cooled. Make almond butter and jelly sandwiches, make it into toast, or use it as the base of French toast. It is also great with Whole30 Egg Salad and Whole30 Chicken Salad!
Store bread in an airtight container at room temperature for up to 3 days. Store in fridge for up to 5 days.
If you make this Paleo bread recipe, I would really appreciate a review! You can find me onInstagram, Facebook, andPinterest. I would love for you to follow along! For more ideas, see these Paleo Recipes.
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This easy Paleo bread is great for sandwiches, toast, and any meal of the day. This grain free bread is made in a blender. It is easy, healthy and delicious. It has the perfect soft and fluffy texture!
Calories: 260 kcal , Carbohydrates: 19 g , Protein: 5 g , Fat: 20 g , Saturated Fat: 5 g , Polyunsaturated Fat: 3 g , Monounsaturated Fat: 4 g , Sodium: 277 mg , Potassium: 86 mg , Fiber: 4 g , Sugar: 4 g , Vitamin C: 1 mg , Calcium: 55 mg , Iron: 1 mgIf you're craving a thick slice of bread, you have to try this Paleo Garlic Herb Bread! It's extremely easy to make, and you only need a few simple ingredients. Perfect for anyone who is gluten-free, dairy-free, or just loves bread!
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
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Whenever anyone asks me what I recommend for gluten-free bread, I have a hard time coming up with a brand! A lot of them are filled with additives, preservatives, fillers, and inflammatory oils. My Paleo Garlic Herb Bread is easy to make, doesn't require yeast, and uses only a few simple ingredients like almond flour, eggs, and coconut milk! Not only is it healthy, but it also has the perfect bread-like consistency. I've tried other bread recipes in the past, but they required yeast or ingredients I didn't have on hand. This is the easiest recipe, and you probably have all of the ingredients in your kitchen already!
Once your bread comes out of the oven, it's important that it has time to cool and set. Place the pan on a metal cooling rack for about 45-90 minutes. When it has cooled for a bit, gently scrape the two narrow sides of the pan with a knife and pull it up with the parchment paper. Place it on the cooling rack, and pull the parchment paper out from underneath. If you leave it on the parchment paper too long, it will get soggy on the bottom. Once you've removed it from the pan you can slice into it! I usually let mine cool until it's at room temperature.
Grease the edges, AND use parchment paper. Cut a piece of parchment paper that will fit in your loaf pan. (One long strip.) Lay the strip on the bottom of your baking pan, and press inside so it stays down. The coconut oil will help it to stick to the bottom and edges. Pour your batter on top. Make sure you leave enough parchment paper sticking up on either side so you can pull it out after it's done baking.
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I would not suggest swapping out almond flour for any other flours. I have not tested this recipe with anything other than almond flour.
I usually store mine on the counter at room temperature the first day, and then I put it in the refrigerator. (I usually don't cover it so it doesn't get too moist!) It also freezes well! To freeze - pre-slice the loaf, and put in an air tight glass container.
After you make thisPaleo Garlic Herb Bread, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!
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If you're craving a thick slice of bread, you have to try this Paleo Garlic Herb Bread! It's extremely easy to make, and you only need a few simple ingredients. Perfect for anyone who is gluten-free, dairy-free, or just loves bread!
Helpful Tips Once your bread comes out of the oven, it's important that it has time to cool and set. Place the pan on a metal cooling rack for about 45-90 minutes. When it has cooled for a bit, gently scrape the two narrow sides of the pan with a knife and pull it up with the parchment paper. Place it on the cooling rack, and pull the parchment paper out from underneath. If you leave it on the parchment paper too long, it will get soggy on the bottom. Once you've removed it from the pan you can slice into it! I usually let mine cool until it's at room temperature.
Grease the edges, AND use parchment paper. Cut a piece of parchment paper that will fit in your loaf pan. (One long strip.) Lay the strip on the bottom of your baking pan, and press inside so it stays down. The coconut oil will help it to stick to the bottom and edges. Pour your batter on top. Make sure you leave enough parchment paper sticking up on either side so you can pull it out after it's done baking.
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How to store leftovers I usually store mine on the counter at room temperature the first day, and then I put it in the refrigerator. (I usually don't cover it so it doesn't get too moist!) It also freezes well! To freeze - pre-slice the loaf, and put in an air tight glass container.
Serving: 1 Slice Calories: 292 kcal Carbohydrates: 10 g Protein: 10 g Fat: 26 g Saturated Fat: 7 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 1 g Trans Fat: 1 g Cholesterol: 55 mg Sodium: 459 mg Potassium: 91 mg Fiber: 5 g Sugar: 2 g Vitamin A: 82 IU Vitamin C:
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