This is hands down the best paleo bread recipe you will ever try. The bread has no eggy taste or smell and has the exact same texture as real sandwich bread. Plus, it's gluten free.
Dessi has done it again my friends. Her recipe for gluten free paleo bread is just as good as the real deal. The best part of this paleo bread recipe is that it has a soft and chewy texture just like regular bread and it does not have an eggy flavor or smell like many other pale breads out there.
The key to making the best ever paleo bread recipe is using ingredients that will result in a chewy and stretchy texture, just like regular bread. The dry ingredients for this bread recipe are arrowroot starch, psyllium husk, baking soda and salt. The psyllium husk helps the bread obtain a stretchy, almost gluten-like feel.
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The wet ingredients for this paleo bread are really interesting. They start with flax seed meal soaked in water until it blooms and gets gelatinous. While the flax seeds are blooming, beat some pasture raised eggs with honey then add the flax seeds, honey, and almond butter.
Almond butter not only adds a good bit of fat, but some much needed moisture to this gluten free bread. A little bit of apple cider vinegar also helps the bread rise and react with the baking soda to help leaven the paleo bread.
Combine the wet ingredients with the dry, transfer to a loaf pan covered with parchment paper, and bake for 30-35 minutes. The paleo bread is ready when the crust is dark and shiny or the internal temperature reaches 199 degrees F. I highly recommend inserting a digital probe thermometer in the center of the bread after 25 minutes.
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When making gluten free or paleo bread, you want to avoid using too many simple starches. If the primary ingredients of your gluten free flour mix are rice flour, potato starch, corn starch, and tapioca starch, the bread has zero nutrition. These are simple carbohydrates that will spike your blood sugar and offer no nutritional value.
To to use gluten free flours that are whole grains, like brown rice, quinoa, amaranth, or flax seeds. This paleo bread recipe is primarily flax seed meal and almond butter, with a touch of arrowroot starch as a binder.
This paleo bread is made with eggs and for that reason, you need to store it in the fridge once it has cooled down and place it in a zip-top bag. It will last for 3 days in the fridge or 3 months in the freezer.
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Here's my best ever paleo bread recipe that has the same exact texture as real bread. This gluten free bread is made with flax meal, psyllium husk, and pasture raised eggs. The paleo bread does not taste or smell eggy, and has the perfect texture for making sandwiches.This easy Paleo bread recipe is great for sandwiches, toast, and more. This bread is soft and fluffy. The taste is hearty and delicious. This homemade bread recipe is made with nutritious and wholesome ingredients. Great for kids and adults!
This homemade Paleo bread is soft, fluffy, moist, and healthy! This recipe takes only 15 minutes to prep. In an hour, you will have nutritious and wholesome bread. This grain-free bread is great for making toast and sandwiches. Kids and picky eaters love this nourishing bread recipe. This recipe is way easier than most breads and much healthier!
The core idea is to consume foods that would have been available to humans during the Paleolithic era, which includes meat, fish, vegetables, fruits, nuts, and seeds.
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Four large eggs help bind the bread together. In addition, it provides a light and airy texture. Do not use an egg replacement or vegan eggs.
Melted coconut oil acts as the baking fat. Unrefined coconut oil has a slight coconut flavor. Use refined coconut oil for a neutral flavor. If needed, use melted butter.
Lastly, use unsweetened dairy-free milk. Almond milk, cashew milk, coconut milk, and macadamia nut milk work well. For nut-free, use coconut milk.
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One of the most surprising things about this Paleo Bread is its taste and texture! Unlike other gluten-free bread alternatives that may be dense and crumbly, this recipe produces bread that is soft, moist, and slightly nutty in flavor.
The combination of almond flour, coconut flour, and arrowroot flour creates a well-balanced, chewy consistency that perfectly complements your favorite spreads or sandwich fillings.
Bake the bread in the preheated oven for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
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Remove the bread from the oven. Let it cool in the pan for 10 minutes. Then, transfer it to a cooling rack to cool completely.
Enjoy it as a toast for breakfast, as a base for open-faced sandwiches, or as a side to accompany soups and salads.
To keep your Paleo Bread fresh and delicious for an extended period, store it in the refrigerator or freeze individual slices in a freezer-safe bag for convenient future use.
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Traditional bread contains wheat and gluten. Therefore, it is not suitable for the Paleo diet. For Paleo, there are several brands of store-bought bread. Or, you can make this homemade recipe.
Paleo bread is made with almond flour, coconut flour, and arrowroot flour. In addition, it contains flaxseed, coconut oil, eggs, baking soda, dairy-free milk, honey, sea salt, and apple cider vinegar.
If you enjoyed this Paleo bread recipe, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For 5 free weekly meal plans and more free resources, sign up to receive my free newsletter! For more ideas, check out these Gluten-Free Recipes.
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Nutrition Facts Paleo Bread Amount Per Serving Calories 187 Calories from Fat 135 % Daily Value* Fat 15g 23% Saturated Fat 6g 38% Trans Fat 0.01g Polyunsaturated Fat 2g Monounsaturated Fat 1g Cholesterol 65mg 22% Sodium 267mg 12% Potassium 59mg 2% Carbohydrates 10g 3% Fiber 3g 13% Sugar 2g 2% Protein 6g 12% Vitamin A 95IU 2% Vitamin C 0.03mg 0% Calcium 53mg 5% Iron 1mg 6% * Percent Daily Values are based on a 2000 calorie diet.
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!Paleo 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.
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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
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