Paleo Yeast Bread

If you miss the yeast-like smell and flavor of bread on your Paleo diet, this Paleo Yeast Bread recipe is your answer! It’s totally grain free, and unlike traditional yeast bread, it doesn’t require any rising time, yet still comes out tasting and smelling like the yeast bread you love. Made with a combination of coconut flour and flax, it’s soft, yet hearty, and makes great sandwiches and toast. Golden flax will give you a truer bread-like color, but the darker flax variety works just fine. This is a very dense bread. Makes great toast with jam, or you could slice thin and make a sandwich. Be sure to let the dough sit as the coconut flour needs time to absorb the liquid.

Recipe revised 3/4/16

Overall Rating
Your RatingYou must log in

Get started right now with our FREE Paleo Starter Kit:

Inside, you’ll discover...
  • 25 Delicious Paleo “Starter” Recipes
  • Our complete “Paleo Food Swaps” guide
  • A complete starter shopping list
  • Tons more free resources

Paleo Yeast Bread

Servings 6

Total Time: 60 minutes

Cook Time: 1 hour

Nutrition Information

calories 112

carbohydrate 10.7g

protein 6.1g

fat 5.0g

saturated fat 2.9g

cholesterol 108g

sodium 266g

potassium 87g

fiber 5.2g

sugar 3.2g

Ingredients

  • 11/2 teaspoon(s) active dry yeast
  • 1/2 cup(s) water warm, not hot
  • 2 teaspoon(s) honey, raw
  • 3/4 cup(s) coconut flour
  • 1/2 cup(s) flax seeds, ground
  • 2 tablespoon(s) flax seeds, ground
  • 1/4 teaspoon(s) baking powder
  • 1/2 teaspoon(s) sea salt
  • 4 large egg(s) room temperature

Instructions

  1. Put the yeast, water, and honey in a mixing bowl. Stir and let sit for 5 minutes until bubbly.
  2. Whisk the flour, flax, baking powder and salt in a separate bowl, and add to the yeast mixture, followed by the eggs. Mix well with a spatula and let sit for 10 minutes.
  3. Line a baking pan with parchment. Transfer the bread mixture to the parchment and form into a loaf. Let sit while you preheat oven to 350 degrees F.
  4. Bake for 35 minutes, remove from oven, and let cool completely before slicing.

Comments

  1. How on earth did you get this of a consistency which enabled you to knead it? The dough I had was not any where near stiff enough to knead. I had to spoon it out of the pan. It also had a slightly bitter aftertaste and it was not able to be sliced but rather fell apart upon trying to take it out of the pan.

    We’re going to try adding celery, onion and sage to it and making stuffing out of it.

    Where could I have gone wrong with this?

  2. I made this bread, but put the dough in a bread pan instead of making a round loaf. Having recently gone paleo, it’s not quite the same as my favorite bakery bread, but it is better than nothing! I’m thinking it would be good for sandwiches, since that’s a favorite comfort of mine.

  3. I had trouble with the consistency also. I wonder if there us a typo in the recipe? I added quite a bit of extra flour and baked it a a loaf pan. It tastes very good, though

    1. Hi Susan,

      Yes, you definitely can use applesauce instead. Try substituting 2/3 cup of applesauce for the 1/2 mashed banana. The bread will likely be a bit lighter than with the banana, but should still be delicious just the same!

  4. I had to add a little bit more of the coconut flour to get the right consistency. Also I put some pumpkin seeds and sunflower seeds and it came out great. Tasty and delicious.

  5. I made this bread and substituted half of an avocado for the banana & xylitol for the honey. (I do not tolerate high glycemic index foods.) It turned out wonderfully! I didn’t knead it on a board, instead I kept mixing it in the Kitchen-Aid mixer and then shaped it into a boule on the cake pan. Yum, thanks!!

  6. This bread is similar to an oversized hockey puck. A tragic waste of good ingredients and time. And yes, I did follow the instructions.

  7. We have tested and re-tested this recipe. We did revise by removing the banana. The keys to making this recipe are to let the dough sit so the coconut flour can absorb the liquid. One commenter suggested a bitter taste which could have been from flax that has gone bad. It has a lot of fat and can go bad quickly. The dough is not “stiff” like regular bread dough, however it will form into a loaf that will stand on its own. It does not need to be kneaded, just shaped into a loaf. You could even let the dough sit while the oven is preheated for another 15 minutes.

  8. I baked this for 35 min. The outside was Brown (especially the bottom) but the inside does not seem done. The only way I am going to be able to eat it is to cut thin slices and toast it.

    1. Hi Karen,

      I’m sorry the bread didn’t bake properly. As you can see from our answer to the comment above, this recipe has been tested manny times. If you used a dark pan, that may have played a role. Dark pans absorb more heat and can cause excess browning of the crusts of baked goods. If this is the case, perhaps try a lighter color pan and bake the bread an additional few minutes.

      Sally

Leave a Reply