Best-Ever Paleo Bread Recipe
Prep Time
15 minutes
Cook Time
45–50 minutes
Total Time
1 hour 5 minutes
Servings
12 slices
Ingredients
Dry Ingredients
- 2 cups (200g) blanched almond flour
- ½ cup (60g) tapioca flour
- 2 tablespoons ground flaxseed
- 1 teaspoon baking soda
- ½ teaspoon sea salt
Wet Ingredients
- 5 large eggs, room temperature
- ¼ cup (60ml) extra-virgin olive oil
- 2 tablespoons honey (optional)
- 1 tablespoon apple cider vinegar
- ¼ cup (60ml) unsweetened almond milk
Optional Toppings
- Sesame seeds
- Pumpkin seeds
- Sunflower seeds
- Everything bagel seasoning
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Line an 8×4-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together:
- Almond flour
- Tapioca flour
- Ground flaxseed
- Baking soda
- Sea salt
Mix thoroughly to ensure even distribution.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk together:
- Eggs
- Olive oil
- Honey
- Apple cider vinegar
- Almond milk
Whisk until smooth and fully combined.
Step 4: Make the Batter
Pour the wet ingredients into the dry ingredients.
Stir gently until a thick, smooth batter forms.
Allow the batter to rest for 2–3 minutes so the flaxseed can absorb some moisture.
Step 5: Fill the Loaf Pan
Transfer the batter to the prepared loaf pan.
Smooth the top with a spatula.
Sprinkle with seeds or seasoning if desired.
Step 6: Bake
Bake for 45–50 minutes, or until:
- The top is golden brown.
- A toothpick inserted into the center comes out clean.
- The loaf feels firm when gently pressed.
If the top browns too quickly, loosely cover with foil during the last 10 minutes of baking.
Step 7: Cool Completely
Allow the bread to cool in the pan for 10–15 minutes.
Lift it out using the parchment paper and transfer it to a wire rack.
Let it cool completely before slicing.
Step 8: Slice and Serve
Use a sharp serrated knife to cut into slices.
Serve toasted or fresh with your favorite toppings.
Tips for the Best Paleo Bread
Use Blanched Almond Flour
Blanched almond flour creates a lighter texture than almond meal.
Don’t Skip the Vinegar
The apple cider vinegar reacts with the baking soda to help the bread rise.
Cool Before Slicing
Slicing too early can make the loaf crumbly.
Store Properly
Because it’s made with almond flour, it stays freshest when refrigerated.
Toast for Best Results
Paleo bread becomes wonderfully crisp and flavorful when toasted.
Delicious Variations
Herb Paleo Bread
Add 1 tablespoon chopped rosemary, thyme, or oregano.
Seeded Paleo Bread
Mix sunflower seeds, pumpkin seeds, and sesame seeds into the batter.
Garlic Paleo Bread
Add 1 teaspoon garlic powder and a pinch of dried parsley.
Cinnamon Paleo Bread
Add 1 teaspoon cinnamon and an extra tablespoon of honey.
Nutty Paleo Bread
Fold in chopped walnuts or pecans for extra crunch.
Serving Suggestions
Enjoy this bread with:
- Avocado toast
- Nut butter
- Scrambled eggs
- Smoked salmon
- Chicken salad
- Soup and stew
- Fresh fruit
- Paleo-friendly sandwiches
Storage
Refrigerator
Store in an airtight container for up to 1 week.
Freezer
Freeze individual slices for up to 3 months.
Place parchment paper between slices for easy thawing.
Reheating
Toast slices directly from the refrigerator or freezer.
Nutrition Benefits
- Grain-free
- Gluten-free
- Dairy-free
- High in healthy fats
- Good source of protein
- Lower in carbohydrates than traditional bread
- Paleo-friendly ingredients
Why You’ll Love This Recipe
- Soft and fluffy texture
- Easy to make with simple ingredients
- Perfect for sandwiches and toast
- Naturally gluten-free and grain-free
- Freezer-friendly
- Great for meal prep
- Delicious and satisfying
