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Paleo Bread

Posted By Elana Amsterdam On August 30, 2011 @ 2:50 am In breads,gluten free breads | 900 Comments

This gluten free bread is easy to make, tastes great, and is full of nutrient dense ingredients.

Gluten free isn’t necessarily healthy, especially when it comes to bread.  Here’s a gluten free bread recipe, made of high protein ingredients that won’t leave you dragging.  I’m loving every slice that comes from this new Paleo diet friendly bread recipe.

This bread is just a bit lighter and fluffier than my other breads.  It has a nice nutty flavor from the flax meal which makes it almost have a kind of “whole wheat” thing going on, and it has a lovely little bit of sweet flavor from the honey (I used honey that my friend Shirley harvested from her bee hives and sent to me as a gift –I treasure it).

I’ve been working on this gluten free bread recipe for several months and have tested it a couple of dozen times. In fact, every time I create a recipe I test each and every ingredient addition or subtraction. That’s why I think it’s kinda funny when people leave comments below recipes (or on Facebook, Twitter and in my forums) asking if such and such ingredient substitution will work.

For example, with this recipe, I tested changes as minute as 1 teaspoon baking soda versus 1 ¼ teaspoons baking soda. Same with the apple cider vinegar. I tested this recipe with 1 tablespoon apple cider vinegar and with 2 tablespoons of apple cider vinegar. I could go on and on. I varied the number of eggs in several batches. I played with numerous ingredient combinations to come up with this recipe.

It’s just hard work folks. I wish I had a crystal recipe ball that I could look into to answer all of your substitution questions. I don’t. So be adventurous. If you have an idea, test it. Then come back here and let us know if it worked!

Paleo Bread (use this)

  1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor
  2. Pulse ingredients together
  3. Pulse in eggs, oil, honey and vinegar
  4. Transfer batter to a greased 7.5 x 3.5 magic line loaf pan
  5. Bake at 350° for 30 minutes
  6. Cool in the pan for 2 hours
  7. Serve

* If you do not use the recommended size loaf pan, your bread will not be the proper height.

Update: due to feedback in the comment section I have retested this recipe. Since it worked for many, I am leaving the original recipe below. Regarding the amended version above, use this version if you have experienced the “tunnel” issue mentioned in a number of comments.

Paleo Bread (old version)

  1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor
  2. Pulse ingredients together
  3. Pulse in eggs, oil, honey and vinegar
  4. Transfer batter to a greased 7.5 x 3.5 magic line loaf pan
  5. Bake at 350° for 30 minutes
  6. Cool and serve

* If you do not use the recommended size loaf pan, your bread will not be the proper height.

This gluten free bread recipe is somewhat similar to my Bread 2.0 recipe. However, this bread does not contain arrowroot and agave so it is a much more Paleo/primal friendly bread recipe. I’ve also added coconut oil and switched around the amounts of other ingredients.

I like this healthy bread recipe. For now. In a few months I’ll probably get bored of it and decide I want to come up with something different, better. Then I’ll start tinkering again. Presently though, I’m really enjoying this gluten free bread and I hope you do too.

Special thanks to Amanda who left a comment on my Bread 2.0 recipe that inspired me to get to work on something even tastier and more nutritious.


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