New Paleo Bread Recipe!

Paleo Bread

We all miss bread sometimes. I do! Luckily for us, this month is Bread Month at Paleo Plan, which means we’ll be serving up 1 new bread recipe a week for 4 weeks. Last week was the Herbed Focaccia, and this week it’s a simple, everyday Paleo bread you can feel totally safe eating.

It doesn’t contain any grains, soy, dairy, or any other non-Paleo ingredients, and it comes together quickly in a food processor or stand mixer and turns into a nicely browned loaf. This Paleo bread can be toasted and eaten with almond butter for breakfast or even used for a sandwich at lunch.  The flax gives it a wheat-like flavor that is reminiscent of your favorite wheat sandwich bread, although it’s also delicious on its own.

Make sure to bake the loaf in a standard 9×5 loaf pan (the kind you would bake banana bread in), and if the top starts to brown too much before it’s done, cover it with foil. You should wait until it’s cool before you slice it, but if you can’t wait, try a warm slice slathered with coconut oil.

Paleo Bread


  • 3 cups almond flour
  • 3 tablespoons coconut flour
  • 6 tablespoons ground flaxseed
  • 1/2 teaspoon sea salt
  • 1 1/2 teaspoons baking soda
  • 7 eggs
  • 1 1/2 tablespoons coconut oil, melted plus extra to coat pan
  • 1 1/2 tablespoons honey
  • 1 1/2 tablespoons apple cider vinegar


Preheat oven to 350 degrees F.

In either a food processor or stand mixer, combine the flours, flax, salt and baking soda. Mix until well combined. Add the eggs and beat or pulse until combined. Add the coconut oil, honey and vinegar and mix until well combined.

Lightly coat a standard 9×5 bread pan with coconut oil. Pour the batter in, scraping the sides of the bowl with a spatula.

Bake for 30-40 minutes until the top is browned and a knife inserted in the center comes out clean. Allow the bread to cool completely before releasing from the pan and slicing.

Nutrition Info

Makes about 10 slices

Calories 124
Total Fat 9g
Total Carbohydrates 4.9g
Dietary Fiber 2.7g
Sugars 2.7g
Protein 6.0g


  1. I am new to Paleo and so far am finding it an easy journey…except for missing the bread! I have a question that I am sure has an obvious answer, but are we not allowed to have yeast on this diet? I would like to experiment with a small amount of yeast in the focaccia recipe. Thank you.

    1. Donna – You know, now that you mention it, it’s weird that nobody really talks about yeast! I don’t see any problem with it. Let me know how it turns out!

  2. Hi there! Is there any substitute for almond flour? My son has a life threatening allergy, so I can’t have nut products in the house.

    1. Kelly Lewis – Sorry about that! I thought I’d put it on this post, but I’d forgotten. I added it to the post – thanks for the reminder! It makes about 10-12 slices.

  3. Do you use standard American measurements in this recipe? (ie. one US tablespoon = 15 mls. In Australia, 1 tablespoon is 20 mls)


    1. Yes it is possible, but you will have to experiment with the liquids as the flours have different densities and absorb liquids differently. Try it out and let us know how you do…

  4. Hi, I’m excited to try this as my first attempt at Paleo bread. I just heard hazelnut flour is lower in carbs then almond flour. I like the idea of lower carb. Do you think it would be equal amounts of hazelnut flour to almond flour if I switch it? Im new to this so any help or ideas are greatly appreciated!:)

    1. Hi Mandy – As a newbie to Paleo baking, I would suggest following the recipe to the letter on the first attempt. It’s very important to measure things accurately, and follow the instructions step by step. It can be tricky, and I want to be sure you have a successful first attempt! Usually, almond meal and hazelnut meal can be used interchangeably, and this recipe should work well when you are ready to start substituting ingredients.

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