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Gluten Free, Grain Free, Dairy Free, Low Carb, Sugar & Yeast Free
Paleo Bread Recipe:
Are you looking for the perfect paleo bread recipe for a sandwich or for toast? This paleo bread recipe is perfect for both!
After months of working on this recipe I have finally come up with the best combination of ingredients. In the past I tried several recipes I came across online and none of them came out exactly how I wanted.
This delicious paleo bread Recipe can be eaten plain or used as sandwich bread. This is the best homemade paleo bread recipe that can be used for sandwich bread because it does not easily fall apart or crumble as many breads do. This bread is my favorite for sandwich bread for lunch, just add avocado and some veggies.
I also love toasting this bread and adding butter (almond or coconut butter) tastes so good! Makes an easy and quick breakfast when there is no time to cook.
Ingredients:
-1/2 Cup Coconut Flour (see it here)
-1 1/4 Cups Almond Flour (see it here)
-1/4 Cup Ground Chia Seeds or Flaxseeds (see it here)
– 5 Eggs
-4 Tablespoons Melted Coconut Oil (see it here)
-1 Tablespoon Apple Cider Vinegar (see it here)
-1/4 Teaspoon Sea Salt (see it here)
-1/2 Teaspoon Baking Soda
(This recipe makes a smaller loaf of bread, in order to have larger pieces of bread you may want to double the recipe)
Paleo Bread Recipe Instructions:
1. Blend all dry ingredients in bowl and all wet ingredients in separate bowl.
2. Combine wet and dry ingredients.
3. Pour into a 7.5 “x 3.5” loaf pan and smooth the top.
4. Bake at 350 degrees for 40 to 50 minutes.
5. Let cool before slicing.
Also, if you like this paleo bread recipe, check out my new recipe for Almond Flour Paleo Crackers! Which make a great snack!
Hi, I have to avoid coconut flour due to a gastro problem – can I sub it 1-1 for more almond flour?
Thanks
You can use almond flour instead. You may need to use double or triple the amount of almond flour to replace the coconut flour.
Super
Hi Lori,
This recipe sounds and looks delicious!
Thank you for allowing us to have your recipe and we can’t wait to try it! I do have a few questions for you before I go grocery shopping….
I was wondering if this bread is light in texture or dense in texture?
Approximately how many regular size slices would I get from one loaf?
What would you suggest to wrap left overs of bread in…..plastic, foil, or ziplock bag?
I also was wondering can I substitute applesauce for the 5 eggs?
If so….how much applesauce should I use?
And which brand and/or type of applesauce should I use?
Thank you in advance for answering all these questions.
Sincerely,
Melissa
Hi Melissa,
You can use applesauce instead of eggs. I haven’t tried it myself with this recipe though. It makes about 10 to 15 slices of bread. I keep mine in a ziplock bag to keep it fresh. I also keep it in the fridge. Hope this helps 🙂
The bread tasted really good. Finally, one that doesn’t get stuck in my throat. But it didn’t rise like yours, it’s about half the size. It didn’t have the air bubbles you have in yours. Anyway, it was delicious. I could finally make myself a nice tasting sandwich. Thank you!
I baked it and is very good. Next time change will be baking powder instead the Vineland baking soda.
Glad it turned out well 🙂
Hello, can i use Casien free Ghee instead of the coconut oil, or MCT oil?
Thanks
Yes, that should work.
Hi Lori. First, you are so generous with your time. Thank you! I tried the original recipe and found it was like most people’s experience: dry and heavy. I’m going to double the recipe today, using a little more vinegar and baking soda. My original experiment wouldn’t fit into the toaster … but it makes a dang good fried toast, using Irish butter and frying both sides!
Is Stevia not on the Paleo diet? I sprinkled a packet on top of the frying bread, along with a little cinnamon. If I close my eyes just right it tastes like cinnamon toast.
Finally, did you just assume the intelligent cook would grease the pan? I didn’t see it on the instructions. Am I considered intelligent because I greased it anyway? Gosh, I hope so.
Bless you for what you’re doing.
I notice that you call for Celtic sea salt in your recipes – any particular reason why you call for that over other kinds of salt – i.e., regular table salt, kosher salt, or other types of sea salts? I ask because I don’t have this particular salt at home, but have others, and don’t want to ruin the recipe(s) if the measurement conversions are different for fine ground vs. coarse, for instance….
Yes, it is much healthier than table salt. It contains beneficial minerals that table salt doesn’t.
What can i use instead of egg? 🙂
You could try gelatin or applesauce.
I put this mixture in my breadmaker and it came out great! Absolutely live the taste. Being a vegan i rely on wheat a lot. But i am trying a gluten free diet for health reasons and i have to say i did not miss the regular bread one bit! Thankyou so much for the fabulous recipe!!
Yay! So glad you like it!
Hi,
Could uou do this recipe in a brwad majestic?
ThankskKerry
Yummy this sounds really good. Never tried this before, thanks for sharing this..
Simon
Hello,
I want to try this recipe and would like to know if the taste of eggs is overpowering. I have tried a couple of recipes, but they have turned a bit too “eggy”, thanks
I don’t think it’s too eggy. It does taste a little more eggy than commercial breads if you’re used to eating them.
Oops, looks like I posted my question twice, sorry about that.
My bread does not rise at all so it’s very heavy and flat. How can I get it to rise at least a little? I also thought it was just a bit dry. Does it need more oil or did I perhaps over cook it? It baked within the recommended time frame.
Thank you!
It should rise a little from the combination of the baking soda and apple cider vinegar.
Hello,
I like this recipe, but my bread comes out very heavy with no rising. Do you have any idea what I might have done wrong? I would love at least a little rising, so it will look more like the picture.
Thank you.
Hmm..did you change any ingredients? The bread doesn’t rise as much as “normal” bread, but it does rise. The combination of apple cider vinegar and baking soda help it rise.
No, I did not change any ingredients and I measured carefully. However, I did use Bob’s Red Mill Almond Meal/Flour, which is slightly different than what you link to. It’s more yellow so my bread also does not have as attractive of an appearance to what you show in your picture. So I am going to try it again with the un-blanched almond meal (which I think will at least improve the color). And I think the finely ground meal/flour could make it heavier. We’ll see. In fact, your recipe lists almond flour but you link to almond meal. I’m sure it’s not a big difference, but it could be why my bread turned out so heavy and didn’t rise at all.
Let us know how it turns out with the almond meal.
I will do that!
Alright, I finally got a chance to try this again. I increased your recipe by 50% because I’m using a 8.5″ by 4.5″ loaf pan so it’s just a little bigger than the one you used. I used almond meal made with un-blanched almonds instead of almond flour. I used flaxseed meal where you have a choice between flaxseed meal and ground chia seeds. I also made one other change, instead of increasing the eggs from 5 to 7.5. I kept the eggs at 5 and added 3 chia seed substitute eggs instead. I also bought fresh baking soda, just in case that was an issue. I think the results are better! The bread looks more like your picture and not so yellow from the almond flour. It did rise more so I’m happy about that. I would like just a tad more rising, if I could get it. Do you have suggestions? Just a bit more vinegar and baking soda, do you think? Using the extra chia does boost the carb count a bit, I calculated about 4 grams of carbs per ounce of bread.
Thank you!
Suzanne
Hi Suzanne, thanks for letting us know how it turned out 🙂 You can definitely increase the vinegar and baking soda, especially since you increased the recipe. I bet that will help increase rise.
I have made this recipe twice and both times it turned out very delicious (double batches). I have been amazed at how much my husband likes it because he doesn’t like anything that is healthy. Looking forward to experimenting with adding nuts and other flavors. It is really a treat to spread cream cheese on the warm bread and eat it with my breakfast. Thanks so much!
Happy to hear you liked it 🙂
I was hoping it wouldn’t taste like egg, but it did because of the amount of eggs the recipe called for.
This looks great but i have a crappy oven can you make this bread in a bread maker?
thanks
It should work in a bread maker. I haven’t tried it myself yet though.
Hey.. Just saw this recipe..,seems like a recipe that would fit our diet plan.. One quick question… How many carbs is it.. Thank you..
I haven’t calculated the carbs yet.
Made this recipe tonight, but used avocado oil in place of the coconut oil since I was out. It is absolutely delicious! 40 minutes in the oven was perfect.
So glad to hear it turned out well! Thanks for coming back and sharing 🙂
can I use an egg substitute as we are vegan and are really desperate for a good bread recipe without wheat…thanks it looks great. ( sad that my hubby is an amazing bread baker but now has to end the wheat in his diet)
Sure, that should work.
Hey Lori-
Loved the bread. We used toasted and ground hemp seeds in place of the flax. After reading the posts on the “height” of the bread and not really wanting to double the recipe, I put this in a small cookie sheet and pressed it down to the level of a regular slice of bread. It takes up about half of a 10 by 14 inch cookie sheet with an inch depth. I cooked it at 350 for about 30 minutes and it turned out great. I just sliced it into bread sized pieces to put in the toaster. Outside of the hemp and the cookie sheet I used the recipe to the letter. Very, very good stuff 🙂
Thanks for sharing Lisa!
Thank you ..I did end up reading all through the replys and saw someone suggested lemon. I made the bread and it’s very tasty..I added more water then it called for and some plain yogurt, garlic , herbs and pumpkin seeds and separating the egg yolks/ whites and beating the whites to soft peaks ..Thank you so much for sharing this recipe!
So happy to hear your like it! Thanks for sharing your alterations too!
Hi, Thanks for the recipe…We can’t have apple cider vinegar..Is there a substitute that would work? Thank you!
You can use water or any other liquid.
HI Lori,
thanks for the recipe,
Im not on specific kind of diet but i was looking for something low carb. Like some people commented mine came out a little dry, and with a bit of an egg flavour. will try to add coconut oil next time and substitute some of the eggs.
If anyone overcame these problems in their second batch please share!!
Thanks!
Hello… I made this bread and it was delicious! After two days (may have been before but didn’t notice) when breaking apart there was a web-like substance. What is it?!? lol
Thanks!
Glad you enjoyed the bread! Hm..I’m not sure what the web-like substance. Did you put it in the fridge or leave it out at room temp.? Maybe it could be the eggs in the recipe?
Thanks Lori! I thought it might be the eggs too. I did not put it in the fridge. Maybe I should have. This is an expensive loaf of bread to waste! 😉
I was hoping to be able to send the picture of it but can’t? It’s almost like very fine, hair like cheese stretching from it. lol
You should be able to keep it at room temp for 2 to 3 days. But, I usually put mine in the fridge after 1 day just to make it last longer. 🙂
Anyone try this in a bread machine yet? Am thinking the only difference would be adding all liquids first, then dry
ingredients, or, whichever your machine requires. In other recipes for GF breads, the basic recipes were the same with only a difference in baking method. Will be trying this in a machine to find out. Thank you for having it out here for us!
Let us know how it comes out in the bread machine if you give it a try.
I just found this recipe and it sounds awesome. Quick question: Do you know if it would come out okay without any of the seeds? I’m hopiing both of my boys will like it and one is very fussy about seeds/grains in bread…. let me know any thoughts, i was thinking I could add some extra almond flour…. thanks in advance! 🙂
I made it without the seeds before and it still came out really good. But, it will make a smaller loaf without the seeds. If you add more flour, you may need to add some more liquid (water or coconut oil). The batter should come out to a mashed potato consistency.
Hi Lori, I’m dying to make this recipe! Do you know if would be ok to use avocado oil instead of coconut? and if yes, would you know the amount? Thanks!!!
Yep, you should be able to substitute any oil. I would use the same amount as the coconut oil. Hope it turns out great!
Thanks so much for the quick answer!!
Hey I would like to know how many carbs and sugars are in one slice of bread I saw were u said u posted it but I never found out…I am a diabetic and am looking for healthy recipes… The help me!!
I have the full breakdown in a comment above. You can hit control ‘f’ to find and search: “nutrition info”. and you’ll see my comment 🙂