Everyone loves a good loaf of homemade bread, myself included. I mean what's not to love? It's a vessel to slather, dollop or spread all your favourite foods! It makes your kitchen smell wonderful for hours and it nourishes your body and your soul.
This paleo bread is gluten-free and grain-free. It's full of whole and nourishing flours making it perfect for an epic sammie or keepin' it simple with some PB and jelly. Or if you're in my house, it's likely almond butter and smashed raspberries or sliced apple - a favourite!
These are flours that I use in baking all the time so I like to keep them stocked up such as almond flour, coconut flour and arrowroot flour. They make for a moist, fluffy and delicious bread.
I developed this recipe last year for our 21 Days to Joyous Health program. It was such a huge hit and one that I make so often, I just knew it needed a permanent home on the blog and my YouTube channel. It is rich in fibre, phytonutrients, antioxidants, good fats and protein. It's blood sugar balancing and fulfilling!
If you want to make this egg-free, you can try using a chia or flax egg. You can download my egg substitution chart here.
It took me many months to perfect this recipe and since doing that I've made it dozens of times. So here's my recipe for paleo bread, once you make it, I think you might agree it is the Best Ever!!
Mains & Sides
Best Ever Paleo Bread
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Ingredients
- 2 cups almond flour
- 1/4 cup arrowroot flour*
- 3 tbsp coconut flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 tbsp ground flaxseeds
- 1/2 tsp sea salt
- 4 medium eggs
- 1/2 cup filtered water
- 2 tbsp melted coconut oil
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 350°F (180°C). Line a standard size loaf pan with parchment paper or grease with coconut oil.
- In a large bowl, combine flours, baking soda, baking powder, ground flaxseeds and salt.
- In a small bowl, combine whisked eggs, water, melted coconut oil and apple cider vinegar.
- Add wet ingredients to dry ingredients and stir together. Pour batter into loaf pan and bake for 30 to 40 minutes until fork inserted comes out clean.
- Refrigerate for up to a week or freeze for up to 3 months. Slice before freezing then you can just pop it in the toaster from frozen.
Notes
*You can sub in tapioca flour.
This bread freezes really well. I always slice it fully once cool and then pop it in silicon bags and freeze it. I just take it out slice by slice, pop it directly in the toaster so it always stays super fresh and then slather it with almond butter or make an avocado toast.
What's your favourite way to enjoy this bread! Be sure to tag me on Instagram @joyoushealth if you make it. I love seeing your creations!
Happy baking!
Joy xo
Can’t wait to try this!
ReplyGreat! Enjoy Jen!
We are a nut free household. I’m still looking to make this gluten free and xanthan gum free. What flour can I use instead of almond and what’s the conversion? Please and thank you.
ReplyHi Jocelyn! Try this bread instead, it's nut-free: https://www.joyoushealth.com/27513-blog-gluten-free-sassy-seed-bread
Thanks! I’ll try that one.
Can I use an egg substitute considering the recipe calls for 4 eggs? If so, which substitute would you recommend? We have an egg allergy in our home.
ReplyHi Margot! Check out my egg sub chart here: https://shopjoyoushealth.com/egg-substitution-chart/? I haven't actually tried this recipe with a flax egg or chia egg but if I was to experiment it would be one of those. Please note, I can't confirm that it will work because I haven't recipe tested it myself. I do believe that some people have made this bread recipe egg-free with success: https://www.joyoushealth.com/27513-blog-gluten-free-sassy-seed-bread It's a little easier because the flours are less tricky to work with when dealing with a flax or chia egg. Hope that helps!
Thank you for the reply!
ReplyHi Margot, Did you make this bread recipe with either Chia or Flax? Just curious to see how it turned out? Thanks, DB
Thanks for the recipe! Half recipe generated 2 mini loaves. Good for portion control!
ReplyAwesome!
Soooo good!!! My husband even liked it!! Silly question but I’m new to this whole baking thing, what do you wrap it in to go in the freezer or fridge?
ReplyYes definitely wrap it so it doesn't dry out in either the fridge or freezer. Good for you for trying something new considering you're new to baking!!
Do you happen to know is arrow root flour the same is arrow root powder? I have arrow root powder
ReplyHi Charlene, yes they can be used interchangeably in a recipe. Enjoy!
Can you use flax egg instead of real eggs
ReplyYou can certainly try!
did anyone try the egg substitute, did it work?
ReplyI don't know how well it works with this bread, but you could try the sub with this recipe because many people have tried it. It's still gluten-free but not grain-free. Just as delish: https://www.joyoushealth.com/27513-blog-gluten-free-sassy-seed-bread
Can you tell me the nutrition macros for this, especially carb count for this recipe? I am prediabetic and tracking that. Thank you so much. The arrow root powder is quite high in carbs so I have to see if this is worth it. You’re awesome thanks
ReplyHi there! I don't know off the top of my head but you can put it into an app to figure it out. Try My Fitness Pal.
I k ow 1 tbsp of ground chia and 3 tbsp water=1 egg…do I do this 4x for 4 med eggs?
ReplyYes but it can be really finicky with an almond flour-based bread where there are 4 eggs. The egg sub works better in this bread recipe: https://www.joyoushealth.com/27513-blog-gluten-free-sassy-seed-bread
WOW! This bread recipe was super simple and I cant believe how delicious it is. I made it exactly as the recipe shows twice. And turned out perfect both times. its a perfect bread option whether your gluten free or not.
ReplyGlad you love it Diane! Thanks for commenting :)
I have tried many grain free breads. This is absolutely the best one , great texture and so tasty. Thanks Joy for all your hard work perfecting this.
ReplyYay! So happy to hear that Suzanne!
Hi Joy! I am looking forward to making this bread! I just had a question. You mention at the bottom of the recipe card that you can substitute with tapioca flour, but I was wondering if you can specify with what? Is it with the almond flour or the arrowroot floor, and is it the same quantity? Thank you!
ReplyHi Sarah! Sorry for the confusion. You can swap in tapioca instead of the arrowroot flour (same amount) - they work the same way and absorb moisture in a recipe. Enjoy!
This paleo bread is so yummy! I live the warm nuttiness of it when toasted. Love topping it with avocado, tomato and everything bagel seasoning for a light lunch.
ReplyMmmm, that sounds incredibly yummy with "everything" seasoning!
Hello! I have tried this recipe 2 times and both times the bread barely rises. It definitely does not look like your picture. It looks like it is not cooked fully on the inside even though it is and looks collapsed. It tastes good but I am not sure why it's not rising? I used the correct pan and followed the ingredients exactly.
ReplyMaybe check the bag of baking soda or powder that you're using to make sure it hasn't expired. That's the only thing I can think of. Also, be careful you're not overmixing it. Does the texture seem fine when you put it in the pan?
Thanks so much for this recipe- it was my first ever bread done well and I am enjoying the mild flavor of it- but it seems to go better with sweet vs savory toppings. Is it possible the salt amount can or should be increased to improve flavor- any recommendations there? Or do you simply recommend a different recipe for sandwich bread/savory toppings?
ReplyHi Koreen! You could add some dried rosemary and garlic powder to this bread to make it more savoury. That would be delish!
Can you pls advise if this bread can be made with Bob’s paleo flour mix and what would measurement be? Thank you.
ReplyHi there, I can't tell you because I haven't tried it. However, I do have a bag of Bob's paleo flour mix that I haven't opened so I will try it sometime. In my experience with other gluten-free blends, it doesn't taste the same. I often find them too dense, but I haven't tried the bob's one yet so I can't say! If you try it out, please let me know if it works!
Can't wait to try this, now that I finally started baking with almond flour and have arrowroot flour. 1) What is the coconut flour for, and can it be omitted? 2) If I use only baking soda and not baking powder, would it make a difference? 3) Should I use the courser almond meal, or the finer blanched almond flour?
ReplyI would not omit the coconut flour it gives it more texture and absorbs a lot of moisture. It does make a difference to use both baking powder + soda. One makes it rise, the other makes it expand. Doesn't really matter which type of almond flour you use, both will work! Enjoy!
Finally baked this almond flour bread, and a follow-up comment is SO warranted, because this bread is excellent and became an instant fave for grain-free, gluten-free, sugar-free, dairy-free, no-nonsense bread! Legit deliciousness and bread texture, with slices holding their shape. Fluffiness of the batter was almost like whipped cream. And my loaf came out looking just like yours in your photos. Thank you for this winning recipe!
So happy to hear you loved it HT!
I love this bread. Imade it this past weekend and it whent over really well with our guests as well.I like it just as much as the other bread I made that I used almond flour in to make it paleo. Hands down another winner Joy. Thnk you so much.
ReplyAwesome, so glad you enjoyed this one too Jennifer!
Thanks Joy! Can you use flaxseed and water egg substitute in this recipe?
ReplyI'm not sure with this blend of flours if a flaxseed egg will hold. Have a read through the comments as someone else may have tried to make it vegan and posted about it. Sorry I can't help more!
Absolute perfection! Extremely easy and so tasty. A perfect compliment to the Bison Stew I served. Thank you. ❤️
ReplyMmm, bison stew, that sounds amazing! What a great combo, glad you enjoyed this bread!
Fantastic bread!! soft and moist and delicious! Thank you so much Joy!
ReplyGlad you love it!