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. Almond flour is great for this Gluten Free Bread too.
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.
Easy Paleo Bread (grain Free, Dairy Free)
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.
Vegan Keto 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.
Easy Gluten Free Bread {dairy 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 mgThis vegan keto bread without eggs is fluffy, soft and light. It has a golden, crunchy crust and one slice is just 2.1g net carbs. I tastes just like a real artisan wholemeal bread.
After the success of my eggless coconut flourketo naanand thislow carb pitta bread, I wanted to create an almond flour bread without eggs to use for sandwiches - a vegan version of myalmond flour bread.
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Egg and dairy are common ingredients in keto bread recipes. But many people prefer to eat dairy-free and some don't do well with eggs.
After many tries I finally arrived at the version I am sharing with you today. This loaf is soft and fluffy, like aproper artisan wholemeal bread.
It is a gluten-free psyllium husk bread that does not contain egg or dairy. This means it is no only low carb but also paleo friendly.
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Low carb flours such as almond flour or coconut flour are grain free and therefore do not contain gluten. It is the gluten that makes regular dough elastic. Using egg in low carb bread is an easy way to add lightness and stability in the absence of gluten.
If you want to make a fluffy no egg keto bread, use psyllium husk. Psyllium is a soluble prebiotic fiber. It is sourced from the husks of the psyllium plant. It is very low in carbs, because our bodies cannot break it down.
When mixed with water, psyllium forms a gel and increases in volume by up to twenty times. There is your fluffiness without egg or gluten.
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Yes, it is a great source of fiber, whether you're using it to make psyllium husk bread or simply add it to yoghurt or smoothies. Fiber is important for a healthy gut and it helps to keep you full and satisfied. Tip: When you add psyllium to your diet, be sure to drink plenty of water.
It has a fluffy crumb with little air pockets. The crust is brown and crunchy. Inside it is moist and not dry at all. The bread is easy to slice, just like regular bread. It toasts well.
Almond flour for this recipe. It is ground from whole almonds (with skins) rather than blanched almonds, which gives the bread a lovely rustic flavour.
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It is milled much finer than the regular ground almonds I normally use and helped give the loaf a very light texture. In the UK, you can get it from Wholefoods and online.
You should be able to use the same amount of blanched super-fine almond flour. My guess is that you'd need to increase the amount by about 10% if you use ground almonds or almond meal as they are coarser.
Flax is another brilliant source of fiber. If you buy milled or ground flaxseed meal, store it in the freezer after opening. It oxidises and can go rancid.
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I used whole psyllium husk and ground it to a powder in my food processor. I find this yields a better texture than store-bought psyllium husk powder.
Some psyllium brands turn purple when baked. I have used BonPom, Green Origins and Just Naturals without issues. The NOW brand in the US is also supposed to be fine.
This section contains step-by-step instructions and photos that show how to make this recipe. See the recipe card for full information on ingredients and quantities.
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Step 1:Add the dry ingredients to a mixing bowl. Use your hands or a spatula to evenly disperse the baking powder through the mix.
Step 3:Rest the dough to let the psyllium husk powder absorb all the moisture. The dough will still be a little sticky.
Shape the dough: For a bread that is domed, shape it before placing it in the pan. Don't press it down too much or the crumb can become dense.
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Cover with aluminium foil: If the top gets too dark during baking, cover it loosely with aluminium foil. This prevents it from burning.
Test with a skewer: Always test bread for doneness before removing it from the oven. Oven temperatures vary, and the type of pan can also make a difference. Insert a knife or skewer to make sure there are no crumbs sticking.
Wait until fully cooled: This bread is fragile straight out of the oven. It firms up as it cools. It is best sliced after a few hours of cooling.
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Gluten-free egg free bread rolls: Form 6 rolls instead. if the dough is too sticky, coat them in seeds. Bake for around 35 minutes.
Refrigerator: Store wrapped in parchment paper and aluminium foil for up to 4 days at room temperature or 1 week in the fridge.
Freezer: Option to slice and freeze for up to 3 months. Freeze between pieces of parchment paper so the slices do not stick.
Best Paleo Bread Recipe
Want to learn how to bake low carb bread,
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