Paleo Bread Recipe

Love eating paleo, but miss eating bread? No problem, I’ve got you! This Paleo Nut and Seed Bread is truly the *best*, and I stand behind it so strongly that I put it in the name! It’s nutty, it’s seedy, and it’s perfect for achieving all of your toasty paleo dreams!

I love bread, but let’s be honest, sometimes bread doesn’t love me back. Gluten can be harsh on my digestive system, and I know I’m not alone in that. According to Cleveland Clinic, approximately 6-7% of Americans are diagnosed as gluten-intolerant, and the numbers are steadily rising.

Now, I could get into why that is (the rise of GMOs, etc.) but that’s beyond the point of this post. Instead, I want to focus on the fact that this delicious bread is not only tasty, but gluten-free and paleo friendly. Plus, it’s full of fiber, and protein from the nuts, so you can feel good while eating it, too. It’s the complete package!

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Before we jump into the recipe, let’s chat about paleo. Now, if you’ve followed me for a while, then you probably know that I don’t personally ascribe to any one diet. I am a firm believer in eating intuitively, which means eating without restrictions (aside from allergies, of course). For me, that means eating a whole-foods, plant-rich diet, with organic meats, grass-fed butter, and minimal gluten and dairy (for the sake of my digestion).

Because of this, I love creating recipes that align with the Paleo lifestyle, because they’re naturally gluten and dairy free! The paleo lifestyle focuses on a rich diet of “real” foods, and focuses on eliminating grains, legumes, dairy, processed foods, seed oils, and sugar! Basically, all of the foods that, in excess, can do more harm than good.

A big thing for me is not demonizing any food, so while paleo may seem restrictive, keep in mind that we aren’t saying these foods are awful and should never be consumed. Rather, it’s more of a guideline of what should be and shouldn’t be eaten – **MOST** of the time!

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I recommend pre-slicing your bread ahead of time, so you always have sliced bread ready for your toaster! If storing in a ziplock bag or airtight container on the counter, this bread will stay good for about 3-5 days.

Finally, the storage method that I personally recommend is freezing it. When frozen, bread retains its moisture and keeps fresh for way longer! This bread stays good in the freezer for several months, so if you’re looking to stock your freezer and prep, this is a great recipe to make!

If you make this recipe, please be sure to leave a comment and rating below! And since I practically live on Instagram, be sure to tag me in your creations so I can see them and repost on my IG stories! Enjoy! xx

Easy Paleo Sandwich Bread Recipe

Love eating paleo, but miss eating bread? No problem, I've got you! ThisPaleo Nut and Seed Bread is truly the *best*, and I stand behind it so strongly that I put it in the name! It's nutty, it's seedy, and it's perfect for achieving all of your toasty paleo dreams!

*I recommend using UNBLANCHED almond flour. Unblanched almond flour has the skin of the almonds still intact, and is more nutritious. That’s what gives this bread the dark color! That said, you absolutely can use blanched almond flour. Just note that your bread will be lighter in color.

By subscribing now, you’ll receive exclusive recipes, deals and all kinds of wellness tips to keep you living your best life!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!

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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.

Ground flaxseed also adds a great texture. Flaxseeds are hailed as a superfood. They are loaded with nutrients, fiber, and omega 3 fatty acids.

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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!

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.

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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.

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.

Paleo Bread • The Healthy Foodie

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.

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.

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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.

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.

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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.

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!

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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.

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!

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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 mg