I remember my early days of Paleo eating very well, mostly because of how I just couldn’t stop thinking about bread the whole time.
Bagels, buns, baps, baguettes, brioche… You name it; I’ve probably had some short-term addiction to it at some point in the past, so the prospect of giving up that warm, doughy wondrousness wasn’t something that I took lightly!
As you can imagine, it didn’t take long for me to start combing Google for a gluten-free, Paleo-friendly bread recipe, taking me on a seemingly endless journey of experimentation involving all kinds of flours and milled seeds.
After much (and I mean much) deliberation, I’ve finally managed to settle on what I personally feel is about as close to the quintessential Paleo bread recipe as you’re likely to find this side of the web.
This Paleo bread recipe features a wonderful combination of protein-rich flours with plenty of healthy fats from the flaxseed and eggs. Furthermore, the moisture and natural internal steaming that takes place when cooking a loaf like this help to keep the temperature a little lower, meaning that the fats will be far less likely to become denatured by extremes of temperature.
- 2 cups almond flour
- 1/4 cup ground flaxseed
- 3 Tbsps coconut flour
- 1/2 tsp baking soda
- Pinch of sea salt
- 1 Tbsp honey
- 5 whole eggs
- 1 Tbsp apple cider vinegar
- 1 Tbsp organic, cold-pressed virgin coconut oil
- Preheat your oven to 350 degrees.
- Take the almond flour, ground flaxseed, coconut flour, baking soda, and salt, and combine them all in a food processor.
- Blend the dry ingredients together in the food processor.
- Continue to blend the dry ingredients while slowly adding the honey, eggs, apple cider vinegar, and coconut oil.
- Once the mixture has attained a batter-like consistency, add it to a greased loaf pan (something in the region of 7 x 3 should be adequate).
- Place the loaf pan into the preheated oven and bake on 350 degrees for approximately 30 minutes.
- Be sure not to check on your loaf too frequently as we want the oven door to remain closed so as to keep the heat trapped inside.
- Remove your loaf from the oven and take in a big, deep breath full of warm bready goodness!
- As mentioned above, you’ll want to allow your loaf to cool for an hour or two. The mixture will continue to cook inside for a while due to the steam trapped inside the loaf, but remain patient and you’ll be digging in soon enough!
- Once your loaf has cooled sufficiently, remove it from the loaf pan and serve accordingly.
You might need to make a couple of practice loafs, tweaking the quantities of the ingredients just a little until you find the perfect consistency and texture. Also, you might want to check out my gluten-free, coconut flour bread recipe, too. 🙂
Done just right, you’ll be able to cut your loaf into neat little slices, and you know what that means? Sammiches for everybody!
Have you made Paleo bread before? Any recommendations or feedback?