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.
The Best The Best Nut Free Paleo Bread
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!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.
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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.
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.
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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.
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!
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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.
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.
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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.
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.
Healthy 5 Minute Gluten Free Paleo Bread
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.
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.
Grain Free Paleo Bread + Video
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!
Store bread in an airtight container at room temperature for up to 3 days. Store in fridge for up to 5 days.
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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!
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
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