This healthy paleo bread recipe is made with hemp flour, which is low in carbs and high in protein and fibre, making it very satiating. It’s keto-friendly, convenient, tasty and easy to make!
It’s easy to pack for on-the-go lunches and it’s a great carrier for spreads, dips, and meats for a quick meal. I often miss bread when I have a bowl of soup or stew, or when I want to dip something in my soft-boiled eggs (although asparagus and sweet potato works well as well).
While there are many recipes for paleo-friendly bread, a lot of them use grain-free starches that are still quite high in carbohydrates.
Paleo Bread (low Carb, High Protein)
I am certainly not against carbs, but if you’re trying to reduce the amount you consume and you want to stick with a low-carb paleo diet (50-90 grams of carbs per day), then you have to watch how many paleo baked goods you eat.
I wanted to make paleo bread that is low in carbohydrates and high in protein, fibre and nutrients so that consuming it had benefits beyond its convenience and comfort.
I researched the best low-carb flours and meals to use and came up with three that would go in my recipe: hemp flour (or rather hemp seed flour), almond meal and linseed meal.
Low Carb Paleo Bread With Hemp Flour
This recipe makes a medium loaf that yields about 10 slices. It’s dense and dark (due to the colour of the hemp flour) but has a good bounce and fluffiness to it (for paleo bread, that is).
Per slice, you are looking at 6 grams of carbohydrates (most of it in the form of fibre), 9 grams of protein (that’s the same as a large egg), and 15-17 grams of fat.
And did I mention the fibre content? It’s high! 4-5 grams per slice as well. High protein, fat and fibre content make this bread very filling, and I find that I only need 1-2 slices to feel quite full.
Rustic Paleo Bread With Seeds (low Carb)
You should be able to find all three flours/meals in health foods stores and online. Almond meal is easily accessible in most supermarkets in the baking/nut sections. Linseed meal and hemp seed flour might be trickier to find but you can definitely order them online and they are super useful to have in the pantry.
Flaxseed meal can be used instead of linseed meal. If you can’t find hemp seed flour, substitute it with a ¼ cup of coconut flour instead (the carb count will remain low but the protein count would be a little lower).
The flour is made from ground-up hemp seeds and it’s rich in healthy fats, magnesium, fibre, and protein. Hemp is also high in vitamin E, phosphorus, potassium, sodium, sulfur, calcium, iron and zinc.
Gluten Free Bread Made In A Bread Machine
Plus, being gluten-free and low in carbohydrates, it’s a fantastic alternative to regular flour. You can find hemp seed flour (also called hemp flour or hemp meal) in health foods stores and online. Read more about hemp seed nutrition and benefits here.
Above is a picture of what it looks like (I bought mine in Austria, hence the name on the packet) and it’s quite dark olive green colour. It doesn’t look appetising and will darken your baked goods, but it works really well in baking.
The key is to not add too much! I found that 1/2 cup (100 g) of this flour was just enough for the bread without overpowering the flavour too much.
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Important note, hemp seeds contain no THC (tetrahydrocannabinol), which is the active substance in marijuana that makes you feel high (and later, hungry). Hemp seeds won’t give youthe munchies!
Hemp seeds are high in oil and are prone to oxidization and going rancid quickly. I recommend storing leftover hemp seed flour, or any hemp seed products, in an airtight container in the refrigerator or freezer.
I find that one loaf of this bread can last me a long time. Whenever I make it, I usually slice half of it and store it in a Ziploc bag in the freezer whenever I need an emergency slice of bread.
Best Ever Paleo Bread • Joyous Health
The rest will keep for 5-7 days in the fridge; I normally have 1-2 slices with a salad or soup, or to have some avocado and smoked salmon on top, or something similar.
You could pack it for a hiking trip or on a road trip together with some dried sausage/salami or a tin of sardines or salmon. It’s great with an egg on top, as well.
The recipe is really straightforward. You will need a baking loaf tin, about 20cm long and 7cm wide. The shape can be slightly shorter or longer and you might end up with a slightly taller or shorter bread. You will need a piece of parchment paper for the bottom.
Gluten Free Sourdough Bread Recipe (fodmap Friendly)
Simply mix the dry and wet ingredients in two bowls, then combined together and mix them through really well. Transfer the mixture into the tin and spread at the top. Pop in the oven for 40 minutes, 170 C / 345 F (see full recipe below).
This keto-friendly, low-carb paleo bread is made with hemp seed flour. It's high in fibre, protein and nutrients, and can be enjoyed with your favourite toppings or with soups and stews.
Serving: 1 slice | Calories: 215 kcal | Carbohydrates: 6 g | Protein: 10 g | Fat: 18 g | Saturated Fat: 2 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 4 g | Trans Fat: 0.01 g | Cholesterol: 65 mg | Sodium: 253 mg | Potassium: 92 mg | Fiber: 4 g | Sugar: 1 g | Vitamin A: 147 IU | Vitamin C: 0.1 mg | Calcium: 69 mg | Iron: 3 mg
Gluten Free Sourdough Bread (and Starter)
About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies
Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort foods because I believe in a balanced diet. Subscribe to my newsletter and freebiesThis bread recipe, which makes a dough easy to shape and bake as buns, baguette and bread loaf, is a slight variation of my Easy Bread recipe, published earlier. This is quite a unique recipe for bread without grains, pseudo-grains, starches, lentils, nuts, soy, dairy, sugar, yeast and gums in it. The difference is in the source of flaxseed. Golden flaxseed flour used in this recipe, replaces freshly ground brown flax seeds in the original recipe. This changes the texture of the prepared dough, making it more dense and much easier to work with. It does not, however, make more dense bread. Bread texture does not change, while the taste is even better. It might be explained by the slight difference in taste between brown and golden flax seeds. The dough is firm enough to form free standing buns/bread rolls and bake them as you regularly bake any buns.
I also baked this dough in the shape of two short baguettes, instead of one baguette in traditional size, purely because it was easier to bake evenly on one square baking tray.
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I was not sure how this dough will rise when baked as a loaf, being so firm. But I did not have to worry, the loaf baked nicely as well.
After using the first brand of Golden Flaxseed Flour, I bought another brand from Coles supermarket and used it, too. I did not spot any differences between these brands, both gave excellent results.
Flaxseed flour makes the recipe easier to make, with less grinding involved. On the other hand, grinding flax seeds freshly for every portion of the bread you bake, has its merits in terms of avoiding oxidation of the product. I baked this recipe with both pumpkin seeds and sunflower kernels to make sure all options in the recipe of this bread are tested.
Paleo Banana Bread
These buns are excellent with chicken and carrot pate/mousse. Bread from this recipe tastes quite neutral and goes well with honey and jams, too.
Bread slices, both from the loaf and baguette, can be frozen and defrosted without any loss of taste and texture. Using golden flaxseed flour results in lighter colour of the bread.
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