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!
Almond Flour Pumpkin Bread With Cheesecake Filling (gluten Free, Paleo)
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.
Paleo Bread + Video (sandwich Bread Recipe
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.
Paleo Sandwich Bread {grain Free, Dairy Free, Sugar Free}
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 mgPaleo Bread Recipe This low carb, high protein nut and seed Paleo Bread is easy to make, tastes fantastic, and is packed FULL of nutrients!
In an attempt to burn a few excess pounds and cut back on carbs generally, I’ve been focusing more on foods high in protein and healthy fats the past few weeks. High protein/high fat foods are more satiating, which means you’re less likely to nibble throughout the day, they lead to more stable blood sugar, and contribute to improved body composition.
Bread Rolls (vegan, Paleo, Keto)
But giving up bread is HARD. Even if only temporary. Can you relate? So I’ve been experimenting with some low carb/high protein bread alternatives to help me stay sane while I’m on my low carb kick. I’ve found a great solution: Paleo Bread!
This Paleo Bread is low carb, high protein, and is packed full of nuts, seeds and nutrients. No dairy, no eggs, and naturally gluten free. Enjoy it with some low sugar fruit preserves, natural nut butter for some extra protein, or some cheese and cold cuts. Pair it with some probiotic-packed homemade yogurt and a little fruit and you’re all set.
This healthy Paleo Bread is the perfect way to jumpstart your morning, give you a late morning energy boost, or as a satisfying lunch or light dinner!
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At the time I first developed this paleo bread recipe our daughter was 4 years old. She was a good eater, willing to try new things (not so true for our then 6 year old son!), but I was pretty surprised to see her wolf down this bread. Over the course of three days she ate 3/4 of the loaf all by herself! Her favorite thing was to spread it with some butter, some homemade fruit preserves, and enjoy an open-faced nut bread sandwich.
She kept me going making one loaf after the other for quite a while! And I was perfectly happy to accommodate knowing she was getting lots of protein, fiber, vitamins, and minerals.
Place the whole almonds and hazelnuts in a food processor and pulse until coarsely ground. Add the pumpkin seeds, sesame seeds and flax seeds and pulse until ground.
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Line a 8×4 inch loaf pan with parchment paper. Spread the mixture into the lined loaf pan and use a spoon to smooth down the surface. Sprinkle the top with some extra pumpkin, flax and sesame seeds (I also used sunflower seeds for the top).
(Note: Do not include sunflower seeds inside the bread itself, it causes a chemical reaction that results in the bread turning green – that’s GREEN! – I’m totally serious.)
Bake the bread on the middle shelf for 45-50 minutes or until a toothpick inserted into the center of the bread comes out clean. Let the bread cool completely and then remove it from the pan.
Gluten Free Paleo Bread Recipe
We use an old commercial-grade Hobart that we found on Craigslist years ago. Currently the model for the best price with the best reviews is the Chef’s Choice 615 Premium Electric Food Slicer.
This low carb, high protein nut and seed Paleo Bread is easy to make, tastes fantastic, and is packed FULL of nutrients!
*You can substitute the hazelnuts for more almonds if you prefer or if you have a hard time finding hazelnut meal *Do NOT include sunflower seeds inside the bread itself, it causes a chemical reaction that results in the bread turning GREEN (it looks like mold!).
Paleo Breakfast Bread (gluten Free, Dairy Free)
Serving: 1 slice | Calories: 194 kcal | Carbohydrates: 6 g | Protein: 6 g | Fat: 17 g | Saturated Fat: 5 g | Cholesterol: 30 mg | Sodium: 205 mg | Potassium: 84 mg | Fiber: 3 g | Sugar: 1 gChances are, if you're following the paleo diet, you're reallllly missing bread. We don't blame you! Bread is a huge part of our routines, from avocado toast at breakfast to tomato soup and grilled cheese for dinner. There's just too many good things to eat on bread! This recipe will help curb your carb-y cravings, and is sturdy enough to recreate all your favorite sandwiches and toasts. Curious? Continue reading for answers to our most frequently asked questions.
Not at all! Honey, maple syrup, or stevia would be delicious replacements. Or, if you're going completely sugar-free, use your favorite granulated sugar replacement like Swerve or Erythritol. You can substitute any of these sugars 1:1 for agave!
Vinegar might seem like an odd ingredient for bread, but in this recipe, it's an important one! There's baking soda in this recipe, and in order for it to work properly, it needs an acid. That's where the vinegar comes in. No acid = no lift, so we want to make sure we've got something acidic in the dough to put that baking soda to work. If you don't have vinegar on hand, try lemon juice!
Paleo Bread Nutrition Facts
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