This recipe for the Best Paleo Bread slices well with great texture and flavor. Use it to make sandwiches or toast it for breakfast!
I know the title of this bread sounds a bit presumptuous, but I promise I don’t mean it that way.
I have to be honest…
I’ve made a whole lot of paleo sandwich “bread” recipes in search of the perfect one. (Side Note: I’m not completely paleo and/or grain-free, but I’ve noticed I feel my best when I limit my wheat intake. Mike doesn’t share my sentiments though.)
There were some recipes I tried that were decent enough and definitely passable as bread-like concoctions, but nothing was stellar. Or even good enough to warrant making a second time (IMHO). And there were also a few loaves that were actually pretty bad in different ways – either the flavor and/or the texture was just off – that ended up only being fit for the garbage (definitely a sad thing). But that’s how we learn, right?
After searching for the perfect paleo sandwich loaf and not coming up with something that I felt completely fit the bill, I got in the kitchen and started experimenting. Again, some loaves were ok, some were obnoxiously inedible.
It took a month or so, but I finally decided to start playing around with adding a few other paleo-friendly starches, like arrowroot and tapioca. That’s what it took for me to come up with what I consider to be the perfect loaf. I had been holding out on adding other starches because I wanted to keep my ingredient list minimal, but really, these additions make all the difference in the end result of this bread.
The Best Paleo Bread
For starters, this loaf is perfect for slicing. Its texture strikes a great balance between light and dense, not to heavy, but sturdy enough to stand up to basically whatever you want to use it for. And thanks to the use of arrowroot and tapioca, it’s quite pliable too.
It also has great flavor; almonds are subtle and the flavors of the other flours blend in well. This bread has a certain richness coming from the eggs and ghee (or coconut oil), similar to brioche. In fact, although coconut oil will also work here, I much prefer the use of ghee for its buttery flavor.
I love this bread toasted with a smear of butter, but it is equally delicious made into a sandwich.
If you’re like me and have been hunting around for a great paleo sandwich bread, I can’t recommend this loaf highly enough. (And if a sweet paleo breakfast-type of bread is more your thing, I think you’ll love my Paleo Cranberry-Pecan Loaf!)
Can You Eat Bread on Paleo?
In general, the paleo diet involves eating nutrient-rich real foods, such as meat, fish, nuts, eggs, vegetables, and fruits. It’s best to choose grass-fed and pasture-raised meats, and organic produce whenever possible. The paleo lifestyle removes refined sugars, grains, legumes, dairy, and unhealthy fats and oils from your diet, as well as highly processed foods. (Read more about the paleo diet on HealthLine and EatingWell.)
However, it’s possible to make paleo bread out of nourishing ingredients that are compliant with this way of eating. If whipping up a loaf of paleo bread helps you stay on track, stick to your goals, and avoid eating something that isn’t on your plan, then it’s well worth it!
My recipe for the Best Paleo Bread has lovely texture and flavor. It’s not overly eggy or overly almond-y, and it doesn’t need to be toasted to taste great! Although, a slice toasted and topped with a pat of butter is perfection.
Paleo Baking
Paleo baked goods are free of gluten, refined sugars, and dairy. If you’ve perfected regular baking and now you’ve gone paleo, you might be surprised at just how different this way of baking is. I find that in order to get the closest simulation of regular bread (i.e., bread that has gluten), it’s often useful to use a combination of a few different paleo-friendly flours.
Paleo Baking Ingredients
What Flours Are Paleo and Gluten Free?
Here are the most common paleo flours I use, along with a little bit of information about each one:
Almond Flour and Almond Meal: Almond flour is made from blanched ground almonds. Blanched almonds are just almonds with the skins removed, so the resulting flour is a light creamy color. On the other hand, almond meal is made from unblanched ground almonds. As a result, almond meal is darker in color with brown flecks throughout.
Arrowroot Starch: You may also see arrowroot starch labeled as arrowroot flour or arrowroot powder. It’s made from tubers traditionally from a plant called Maranta arundinacea, but commercially it’s often found as a mixture of various starches, including starch from the cassava root. Similar to tapioca starch, arrowroot starch is used in paleo baking to improve the texture of baked goods, lightening them up a bit, and help with browning.
Coconut Flour: After coconut milk is removed from coconut meat, the coconut meat is baked at a low temperature to dry it out. Subsequently, the dried coconut meat is ground into coconut flour.
Flaxseed Meal: Flaxseed meal is available either in seed form or ground in meal form, and either in brown or golden color. For paleo baking, my preference is ground golden flaxseed meal, which I find yields the prettiest results and the best texture.
Tapioca Flour: Also called tapioca starch, tapioca flour is made from the root of the cassava plant. Tapioca flour is nearly flavorless, so it’s good for using in both sweet and savory recipes. In paleo baking, this flour helps lighten up and improve the texture of paleo baked goods and make them a bit springier, and also helps with browning. This is why I like using it along with other denser paleo flours, such as almond flour.
Paleo Baking with Almond Flour
Almond flour is often considered the “all purpose” flour of the paleo baking world. It’s used to make things like bread, cakes, and cookies with good results. The only caveat I have is that using almond flour alone can result in a dense baked good, so I typically use almond flour (or almond meal) in conjunction with arrowroot starch, tapioca flour, and/or flaxseed meal to lighten up the texture.
Almond meal and almond flour can be used similarly; however, unless a recipe says that they can be used interchangeably, know that the result might be different. Generally, I find that baking with almond four yields a more “white bread” look and baking with almond meal results in a more “whole wheat bread” appearance.
Paleo Baking with Coconut Flour
Coconut flour is a great alternative when you need to avoid almond flour because of a nut allergy, or for any other reason. With a couple easy tips, coconut flour can also yield delicious gluten free baked goods. Coconut flour is very high in fiber and subsequently absorbs a lot of liquid; therefore, as a general rule, it’s recommended to use coconut flour and liquid at the same ratio. Coconut flour can also result in very dense and/or dry and crumbly baked goods, so it’s important not to use too much coconut flour, and to use other ingredients to lighten the texture. This is why a lot of recipes that call for coconut flour also call for a lot of eggs. However, then the issue is that the baked goods have an overly eggy taste. Because of this, I prefer to use coconut flour in conjunction with other paleo-friendly flours instead of using it on its own.
What Sweeteners Are Paleo?
Here are some of the most common paleo sweeteners I use:
What Oils and Fats are Paleo?
Here are a few healthy fats and oils that I frequently use in paleo baking:
- Avocado oil
- Coconut oil
- Olive oil (light olive oil works well in baking)
- Ghee (clarified butter)
- Cacao butter
Easy Paleo Bread Recipe
This recipe for paleo bread is easy to make and if you have a well-stocked paleo pantry, you probably have all or at least most of the ingredients already on hand.
Ingredients for Paleo Bread:
- Almond flour
- Arrowroot starch
- Golden flaxseed meal
- Tapioca starch
- Fine salt
- Baking soda
- Ghee or coconut oil
- Eggs
- Plain, unsweetened almond “milk”
- Apple cider vinegar
How to Make Paleo Bread:
This paleo bread is very easy to make! It’s similar to making a cake or quick bread, and there are really just three steps to make the bread dough (which is really more like batter):
- Whisk together the dry ingredients in a bowl.
- Whisk together the wet ingredients in another bowl.
- Stir the wet ingredients into the dry ingredients.
After that, just pour the batter into a loaf pan and bake it!
Sandwich Bread
I think there are two things that make a really great sandwich bread: 1) the ability to slice the loaf without it crumbling into smithereens, and 2) the fact that it’s delicious as-is, without the need to be toasted or grilled. This bread is wonderful in both aspects; it slices neatly and tastes wonderful as it is.
Paleo Bread Nutrition
I calculated the nutrition information for this loaf based on 14 slices (1 slice per serving). Each 1 slice has the following nutrition information:
- 174kcals
- 5g protein
- 14g total fat
- 8g total carbohydrates
- 2g fiber
- 6g net carbs
Is Paleo Bread Keto? What is Keto Bread?
This paleo bread is gluten free, grain free, and free of refined sugars. With just 6g net carbs per serving, this paleo bread may be easy to fit into a keto meal plan.
More Paleo Baked Goods Recipe Inspiration:
- Classic Chocolate Walnut Brownies from Healthy Sweet Eats
- Date and Walnut Paleo Crispbread from An Edible Mosaic
- Paleo Chocolate Chip Cookies from Texanerin
- Flourless Chocolate Cake with Caramel and Chocolate Ganache (Paleo Gluten Free Chocolate Turtle Cake Recipe) from Healthy Sweet Eats
- Paleo Banana Bread Muffins from Gimme Delicious
- Paleo Strawberry Shortcake for One from An Edible Mosaic
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Best Paleo Bread Recipe (Perfect As-Is or For Making Sandwiches)
Ingredients
- 2 cups almond flour
- 6 tablespoons arrowroot starch
- 4 tablespoons golden flaxseed meal
- 2 tablespoons tapioca starch
- ¾ teaspoon fine salt
- ¾ teaspoon baking soda
- 4 tablespoons ghee or coconut oil melted and cooled slightly, plus more to grease the loaf pan
- 4 large eggs lightly beaten
- ½ cup plain, unsweetened almond “milk”
- 1½ teaspoons apple cider vinegar
Instructions
- Preheat oven to 350F; generously grease an 8½ by 4½-inch loaf pan with ghee or coconut oil.
- Whisk together the almond meal, arrowroot starch, flaxseed meal, tapioca starch, salt, and baking soda in a large bowl.
- Whisk together the slightly cooled butter or coconut oil, eggs, almond “milk”, and vinegar in a medium bowl.
- Add the wet ingredients to the dry all at once and stir until combined, being careful not to over-mix.
- Immediately pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 40 to 45 minutes in a glass pan.
- Cool on a wire rack before slicing and serving, and store any leftovers wrapped in the fridge for up to 5 days.
Helpful Tips
- No Arrowroot Starch: Omit the arrowroot starch; add 1 large egg white and increase the tapioca starch to 4 tablespoons (30 g).
- Golden Flaxseed Meal: Brown flaxseed meal will also work, but you'll have specks of brown in your loaf. You can make your own flaxseed meal by finely grinding flaxseeds, but do not use whole flaxseeds for this recipe.
- Ghee or Coconut Oil: Unsalted butter (melted and cooled slightly) will also work.
- Plain, Unsweetened Almond "Milk": Cow's milk will also work (I tested this recipe with both whole milk and 2% milk with good results). Other types of milk may also work, but I haven't tested them (if you make this with another type of milk, please let us know how it goes in the comments!).
Nutrition
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items, which helps me keep this site alive – thank you for helping to support An Edible Mosaic!
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Wow! Hard not to ‘sample’ the whole loaf right out of the oven. I substituted 1 cup each tigernut and cassava flours for the almond flour; nutiva buttery flavor coconut oil for the fat; half and half full fat coconut milk and water for the liquid. It rose beautifully, and was done in 35 minutes in a dark metal pan. Yum. Thanks for all the work you put in to developing this recipe.
Came out great! I substituted oat fiber for the flax meal because I’m allergic substituted half the almond flour with hemp flour because I ran out of almond flour. It rose beautifully and has a nice crumb.
I was looking for a recipe comparable to the Simple Mills box mix and this one is just right!
My substitutions were
2Tb Cassava Flour for the 2Tb Tapioca Starch
1/2c Goya canned Coconut Milk (no added ingredients)
And I baked it in a 12 part muffin tin with silicone liners.
It rose great, and tastes just like the mix I’m used to! Thanks for sharing your recipe!
Can’t put the stars but i would say a 4/5.
Not 5 only because it’s a bit too rich and more like a cake than a bread but otherwise excellent ! Thank you!
Can you freeze this bread?
Brianna, Yes, this bread freezes well! To freeze it, I first slice it and then flash-freeze the slices (lay them flat on a baking sheet and pop them in the freezer for a couple hours). Once the slices are flash-frozen, I put them into a zip-top plastic bag and keep them in the freezer (they stay good for about 3 months). After the bread has been frozen, I like to lightly toast it before eating. Hope you enjoy the bread if you try it!
Made it with coconut milk (full fat) instead of almond milk. Delicious!
Absolutely the best paleo bread EVER! Very moist!
I just baked this today and it was delicious! I used regular butter and whole milk and baked in a metal loaf pan for 30 minutes. This could also be made into a sweet banana bread with walnuts, or even a cinnamon chocolate chip. Thank you so much!
Hi, I made this recipe earlier this morning and this is very delicious! I followed the recipe as you stated but I used a metal pan and cooked it 40 minutes and did not let the bread sit and had no issues. I may try cooking it for 35 minutes next time. I’m really excited to experiment with this recipe as I love macadamia milk and hope it will turn out just as yummy.
I’ve tried other paleo bread recipes; some a hit and some a miss with some of the ingredients being pricey and with lots of steps. Your bread by far is the easiest I’ve made and the yummiest. Even my husband (who isn’t on any dietary restrictions) says this was really good.
I also think that the fact paleo/gluten free breads aren’t as tall as regular bread is a good thing – automatic portion control :-).
Thank you for sharing!
Hello Faith, This bread is delicious! However mine didn’t rise all the way to sandwich height?
Hi Jessica, Thanks so much, I’m so happy you enjoyed this bread! Because of the nature of paleo flours, the resulting loaf size generally isn’t as tall as regular bread that’s made with gluten.
This bread is amazing for being grain free. Mine didn’t get quite as high but it’s delicious! I used the convection setting on my oven and baked for 35 min in a metal pan.
I have been making this bread for the last two months. It has been the best so far. It is easy to cut, holds well for sandwiches, thaws and tastes the same after freezing, and easy and quick to make.
I used coconut milk(homemade- water,shredded coconut, blender version). I once ran out of almond flour and used Millet flour. I loved it and now alternate between the two. I freeze it for future use. I turned a loaf into gluten-free bread crumbs, by crying the loaf, adding typical Italian seasonings, and roasting until crispy. It tastes delicious. I have used in crab cakes and a coating for fish. Great recipe!
Made this following the directions completely I just doubled the recipe and used a bunt pan to bake.I did add some ground sunflower seeds and walnuts. It came out fantastic. I will make this again. I froze half of the loaf for future use. I will test it on my family tonight.. Thanks for the great recipe.
What does having both the arrowroot and tapioca in the bread achieve? I always thought they were 100% interchangable in Paleo recipes? 🙈 Would using only arrowroot powder in place of the tapioca change the results? Going to bake this afternoon! Thank you! :)
Tricia, Because gluten free and paleo baking can be so tricky, I find that using a combination of arrowroot + tapioca flours helps yield the best texture in this recipe. Both arrowroot and tapioca flours help lighten the texture and make this bread springier. I haven’t tried this recipe using only arrowroot flour, but it might work. In the recipe above, I give my tips on how to make it with just tapioca flour (no arrowroot), so that may be helpful. If you decide to play with the recipe, let me know how it goes!
Hi!
Having been recently diagnosed with an autoimmune condition, my rheumtologist suggested I follow a paleo diet. Although I love to cook, I am not an experienced baker – and I am definitely not familiar with the paleo-friendly flours. My son is nut-allergic so I cannot use the almond flour – but he can eat coconut. Would the ratio be 1:1 to sub the coconut flour for the almond flour and coconut milk for almond milk?
Hi Pauline, Unfortunately, coconut flour and almond flour can’t be substituted using a 1:1 ratio because coconut flour absorbs much more liquid than almond flour. Canned light coconut milk (instead of canned full-fat coconut milk) can often work as a good substitute for almond milk, but I sometimes thin out even light coconut milk with a little water because it’s quite a bit thicker and richer than almond milk. I haven’t tried this recipe using coconut flour and coconut milk instead of the almond products; I think it could be done, but may need quite a bit of experimentation to get the recipe right. I hope this helps! If you decide to play with the recipe please let me know how it goes.
ok – thanks for getting back any way. If I experiment I’ll let you know how I make out :)
Pauline, as someone who has experienced gluten-free cooking and baking for over 5 years, I know it can take quite a bit of time and experimentation to “learn” how to substitute in favorite or desired recipes. I would suggest you choose a well-reviewed cookbook to help you along, and also to look into the use of cassava flour…which is a 1:1 sub for wheat flour. I have been very successful with cassava, and before that, combinations of rice flour or coconut flour with various other non-gluten additions. Coconut milk, I find, is invaluable to a gluten-free kitchen. I buy it by the cases!
Good luck on your new journey,
Diane
Thanks Diane! Today I found a vegan bakery and they had some paleo rosemary rolls – but they were $16 for four which was pricy, so I’ll have to learn how to make it!
Mine tasted a baking sodaish. Can I try a paleo baking powder and see if that works??? The bread is great just that baking soda taste was not the best…
Kayl, Thanks so much for leaving a comment! Hmm, that’s very interesting, with just 3/4 teaspoon baking soda in this whole recipe, I’ve never had an issue with it being an overwhelming flavor. I developed this recipe with baking soda as a leavener to work in conjunction with the acid. I haven’t played with the recipe to use baking powder instead; however, with a few tweaks it would probably work! If you decide to experiment with the recipe, let me know how it goes!
I have tried so many paleo breads I can’t even count and I don’t normally post comments but I just made this bread and it is hands down the best paleo bread I have ever had and dare I say one of the best breads in general! Thank you Faith for sharing this incredible recipe! My husband and MY kids even love this bread! I followed your recipe perfectly as I had all the ingredients. I did however use the brown flax meal but I actually prefer it to look brown anyway. I also added some BRAG organic 24 herb and spice blend seasoning before baking and it tasted amazing! I took pictures even! Thanks again for sharing this recipe!
Amanda, You made my day, I’m so happy to hear that you and your family enjoyed the recipe!!
Hi, I have just put this loaf into the oven, but mine never reached a pouring consistency. It was a thick dough which I was able to spread in the loaf pan only with the greatest difficulty. The only changes I made were omitting the arrowroot, as I didn’t have it – I followed your notes for that exactly, increasing the tapioca to 4 tablespoons and adding an extra egg white. I used de-fatted almond flour, which should not account for the dryness of the mixture – I actually had to leave out half a cup of the dry moisture, because it was already so doughy. Any idea what went wrong?
Deepika, It’s hard to tell exactly where the discrepancy occurred without being in the kitchen with you, but I can try to help. There is (surprisingly) quite a bit of variance between different brands, so if you used a different brand for almond flour, coconut flour, etc. that could have been a contributing factor. Also, was your ghee or coconut oil melted like the recipe says? Out of curiosity, how did the recipe turn out?
Hi! I eventually used flaxseed meal, as the recipe suggested so that could not have been it. I eventually made another loaf the next day, using the left over dry mixture I had, adding some more almond flour, and golden flaxseed meal. Essentially I reduced the ratio of the dry ingredients to give the loaf a more spreadable texture. That seemed to work, although I cannot remember exactly the ratio in which the dry ingredients were reduced! memo to self: make notes IMMEDIATELY.
Hi! Can I try substituting phsyllium husk for the flaxseed meal?
Hi Deepika, I’m just seeing this comment now. Did you use psyllium husk instead of flaxseed meal? If so, that’s probably what caused your dough to become so thick.
I following the recipe using Cassava Flour instead of Almond. There was no “pouring” this into a pan. It made a dough is this right? Its in the oven but I feel like it will be a brick when it comes out.
Cindy, Thanks for letting me know, I’m glad you were able to play with the recipe. It sounds like using cassava flour isn’t a viable substitute for almond flour here, or it sounds like other adjustments may need to be made! Thanks for sharing your results. :)
Can you use Cassava Flour in place of Almond Flour? I think I will try and let you know. :)
Cindy, I haven’t tried this recipe using cassava flour instead of almond flour. Please let me know how it goes if you give it a try!
Hello, this bread recipe looks great, and I really want to make it for my dad who is intolerant to gluten and must settle with the sad and tiny store bought gluten free loaves. However, the only bread pan I have is one inch larger in dimensions, do you recommend increasing the recipe? Like doubling it or using 1.5 times the ingredients? Thank you :)
Emily, I hope your dad enjoys the bread! :)
Since your loaf pan isn’t all that much larger, I would first just alter the cook time. This bread will probably cook a bit quicker in a slightly larger pan, so I would recommend checking it about 5 minutes sooner. However, the loaf may not rise as high as it would in a smaller pan; if you’re looking for a higher rise to your bread I would try it with 1.5 times the ingredients and an increased cook time. Please let me know how it goes if you give it a try!
do you happen to know the nutritional values of this recipe?
Erika, Yes, I’ve added the nutritional information to the recipe above! Hope you enjoy it if you give it a try. :)
Hi Faith, I make a similar bread almost every day (from the Plant Paradox Cookbook), and it calls for full fat coconut milk…it works great as well. I will try your apple cider vinegar today, as the recipe I’ve been using calls for red wine vinegar. Thanks so much for posting, and thank you for the Arrowroot substitution…sometimes it can be a challenge to find! :-D
This is actually the BEST homemade bread recipe that I’ve tried that is completely dairy free!!! I’ve been looking for recipes that don’t have an eggy taste for the longest time and am overjoyed to have found this amazing recipe that tastes just like “regular” bread. Thank you so much for this healthy and heavenly bread!
Clara, You made my day! Thank you so much. I’m so happy to hear you enjoyed it!!
I’ve been using this bread recipe for about two years. Each time I use it, I think of writing to tell you how happy I am to have this recipe. So here it is.
I’ve used mini bread pans and small springform pans, square cake pans, clay loaf pans, USA pans, and I recently tried an extra-long loaf pan, equivalent of 2 loaves in 1 pan. I’ve substituted other nut flours (pistachio, hazelnut), other oils (olive, almond, hazelnut, butter) other liquids, including buttermilk, my current favorite, added seasoning ingredients, such as olives, sun-dried tomatoes, fresh and dried herbs and seasonings, tried it with caraway, dill, and a little tamarind powder for a “rye” flavor. Topped it with pine nuts or sesame seeds And of course we’ve enjoyed it many times over just as the recipe is written.
The bread has been wonderful each and every time, on its own or as a platform for new flavors. I’m looking forward to trying other additions, like the ones used in French “cakes” (savory loaves).
This is a very forgiving, flexible, delicious recipe. Thank you for posting it.
Barbara, It truly makes my day to hear that! I’m honored that my recipe has become part of your repertoire. And I love your variations! Now I’m thinking of a sweet version with pistachio flour and a smidge of rosewater as flavoring, maybe with a dollop of whipped cream or whipped coconut cream as a play on pound cake. How lovely would that be?
I make this bread every week. Thank you for sharing this recipe.
I made this recipe. I’m not mr kitchen but it turned out ok. Could only find the dark ground flax seed. I probably will make it again, no complaints, but here is my question: I am trying to stay on a Keto diet. Keto is against grains, especially wheat, but almond flour is not a grain. Could this bread be considered Keto friendly?
Steve, I’m happy to hear you enjoyed the bread! Yes, using golden flaxseed meal will make a difference in both color and flavor.
I’m not a nutritionist, so this is just a rough estimate, but here is the nutrition breakdown for 1 serving (based on 10 servings per loaf): 239.4kcals, 11.4g carbs, 3.4g fiber, 8g net carbs, 19.3g fat, 7.9g protein. You can make the determination based on the macros as to whether or not you can fit this bread into a ketogenic lifestyle. I hope that helps!
Thank you so much for this recipe. I have experimented with various paleo bread recipes and this one is the best, yet! Best sandwich slices. Best toast. Best warm out of the oven take to the table bread. I wasn’t sure it would rise and when it did I did the happy dance around my kitchen. FYI, I didn’t have tapioca starch so I used Trader Joe’s gluten free flour (which includes tapioca starch) as a substitute. I also lined the glass pan with parchment after I greased it. Fluffy, flavorful, delicious! Not just good paleo sandwich bread. Good bread, period.
Could this bread be made in a bread machine?
Sara, I haven’t made this recipe in a bread machine, so I’m not sure. If your bread machine has a function that allows you to make quick bread, it might be worth a try! If you decide to try it, please let me know how it goes.
Have you tried this with coconut flour? My husband is allergic to almonds but has really been wanting to find a good Paleo bread!
Nikki, I haven’t tried this recipe using coconut flour, but I’m actually working on developing a nut-free keto/paleo loaf and I’ll share it once I’m able to get the recipe exactly where I want it!
Any suggestions for replacing eggs? I’m vegan :)
Sanco, Unfortunately, this may not be the best recipe because eggs are integral in helping it rise. You could try playing around with it (maybe adding more flaxseed meal, liquid, and leavener), but I’m not sure how it would turn out. Please let me know how it goes if you experiment with the recipe!
Made this divine loaf for the very first time this morning, following the recipe exactly. It’s already half gone! I’ve tried multiple paleo sandwich bread recipes and none of them have turned out great…except this one. It’s simply delicious. Thank you so much for sharing this recipe. It’s obvious that a lot of trial and error went into perfecting it. It’s so so good!
Sticking to the recipe what is the break down of net carbs, fat, protein?
Marian, I’m not a nutritionist, so this is just a rough estimate, but here is the breakdown for 1 serving (based on 10 servings per loaf): 239.4kcals, 11.4g carbs, 3.4g fiber, 8g net carbs, 19.3g fat, 7.9g protein
The best bread ever
Thank you for changing my life ;)
If you want the bread to be less moist adding more almond and flaxseed works great… But I love it the original way also.
I feel so much and in tune with my body being paleo pescatarian at the moment, I’m killing off candida overgrowth and only after nearly 2 weeks of being paleo I’m starting to notice my body and skin healing more and more everyday.
Going to use this bread for a stuffing dish with chestnuts and onions and Celery etc…
Is there a replacement for flax seeds? I react badly to it and was wondering if I should just leave it out or need to replace it with something.
Thanks.
Amanda, I haven’t tried this recipe without the flaxseed meal, but you could either 1) using ground chia seeds instead (note that it will change the color), or 2) adding more egg and possibly reducing the amount of almond “milk”. If you decide to experiment with the recipe, please let me know how it goes!