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This paleo bread is our favorite way to have sandwiches or toast on a primal diet! This version rises enough to make a classic sandwich-style loaf that’s a perfect replacement for your bread craving… but gluten, grain, and dairy free!
Sometimes you just want doughy, crumbly, bread – especially the homemade kind! On a paleo diet, grains are off-limits, but this light, fluffy bread is totally grain free! Made with just a handful of ingredients (mostly pantry staples!), this bread makes eating a sandwich while on paleo a reality. It’s not only grain free, but gluten free and dairy free, too! Gorgeously golden with a beautiful crust and with the perfect texture, you might even believe for a minute that you’re eating regular bread!
What Makes This Recipe So Good
Egg whites – Give the bread a fluffiness that you won’t get without them. Otherwise this bread is super dense!
Arrowroot – The arrowroot in this recipe gives the bread a fine crumb.
Flax meal – Gives the bread a bulk that isn’t grainy.
Apple cider vinegar – Helps the bread to rise.
How To Make It
Preheat your oven to 350º F.
Beat the egg whites in a large bowl with a hand mixer until they form stiff peaks.
In a medium bowl, whisk together the dry ingredients.
Whisk together the wet ingredients in a separate small bowl, omitting the egg whites.
Fold the egg whites into the dry mixture, then gently fold in the rest of the wet ingredients.
Pour the batter into a bread tin lined with parchment paper.
Bake for 55-60 minutes until a thin, sharp knife inserted into the center of the loaf comes out clean or with dry crumbs attached.
Once done, let it sit in the pan for 10 minutes before removing.
Chef’s Tips
- While this bread is paleo, it’s not Whole30-compliant.
- When baking your bread, it’s important that the middle of your bread is set or it will collapse inside. Testing with the knife will let you know if the bread is ready or still needs a while in the oven.
- If the top of your bread is getting too brown while the middle is still not set, remove the loaf and cover it with a piece of foil. Place back in the oven and check regularly.
More Delicious Paleo Recipes
- Paleo Chocolate Chip Cookies (Bakery Style)
- Almond Flour Banana Bread
- Paleo Carrot Cake (Gluten Free)
- Healthy Edible Brownie Batter
- Chicken Piccata (Paleo, Gluten Free)
Paleo Bread
Ingredients
- 2 ⅓ cups almond flour
- ½ cup coconut flour
- 1 cup arrowroot starch
- ⅔ cup flax meal
- ½ teaspoon salt
- 2 teaspoons baking soda
- 6 egg whites
- 4 eggs
- ½ cup neutral oil
- 4 tablespoons honey
- 2 tablespoons apple cider vinegar
Instructions
- Preheat oven to 350º F. Beat egg whites in a large bowl with a hand mixer until stiff peaks form.
- Whisk together almond flour, coconut flour, arrowroot, flax meal, salt, and baking soda in medium bowl. Whisk together eggs, oil, honey, and apple cider vinegar in a separate small bowl. Fold the eggs whites into dry mixture, then fold in rest of wet ingredients.
- Pour ingredients into parchment paper lined bread tin. Bake for 55-60 minutes until a thin, sharp knife inserted into the center of the loaf comes out clean or with dry crumbs attached.
- Once done, let it sit in the pan for 10 minutes before removing.
Notes
- Dietary notes: Not Whole30-compliant.
- Baking notes: When baking your bread, it’s important that the middle of your bread is set or it will collapse inside. Testing with the knife will let you know if the bread is ready or still needs a while in the oven. If the top of your bread is getting too brown while the middle is still not set, remove the loaf and cover it with a piece of foil. Place back in the oven and check regularly.
Nutrition Information
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Amazing!!! How long does it keep?
Refrigerate it in an airtight container and it should keep up to 4 days! You can also freeze it up to 3 months.
Can you reduce the amount of honey to reduce the sugar content?
Absolutely! You could cut it in half. 🙂
Can we omit the sugar if we have a sugar intolerance?
We can certainly omit the honey. 🙂 It may just not be as sweet/have a slightly different texture.