Paleo Bread

There’s something about fresh baked bread that sends us all back to our childhood. Paleo bread can do the same thing for us with this delicious and easy to make Paleo Bread recipe. This nutritious snack can be served throughout the year, or you can change it up slightly for the holidays as a special treat. If the bread is too dry for your taste, add 1 1/2 cups of mashed sweet potatoes to the recipe. It won’t change the taste, but it does make the bread fluffier and it adds moisture.

This Paleo Bread recipe 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. Our 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.

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 Bread

Servings 10

Total Time: 60 minutes

Cook Time: 1 hour

Nutrition Information

calories 124

carbohydrate 4.9g

protein 6.0g

fat 9.0g

saturated fat 2.7g

cholesterol 95g

sodium 280g

fiber 2.7g

sugar 2.7g


  • 3 cup(s) almond flour
  • 3 tablespoon(s) coconut flour
  • 6 tablespoon(s) flax seeds, ground
  • 1/2 teaspoon(s) sea salt
  • 11/2 teaspoon(s) baking soda
  • 7 large egg(s)
  • 11/2 tablespoon(s) coconut oil melted
  • 11/2 tablespoon(s) honey, raw
  • 11/2 tablespoon(s) apple cider vinegar


  1. Preheat oven to 350 F.
  2. 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.
  3. Lightly coat a standard 9x5 bread pan with coconut oil. Pour the batter in, scraping the sides of the bowl with a spatula.
  4. 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.


  1. Hi,
    I’m new to your web site and am very much looking forward to trying out some of the recipes. Since I have a sensitivity toward almonds, what would you recommend to use as a substitute flour base? I should mention that cashews is not an option as well.
    Thank you,

    1. Dave – Why bother? Because it tastes good, there’s nothing unPaleo about any of these ingredients, and it’s an awesome alternative for people who’d otherwise go eat “regular” bread and suffer the consequences later.

    1. Zaheen – Yes, anyone can enjoy Paleo Bread – it’s very low in carbs. Servings depends on what you’re consuming it with and how many calories you need to eat every day. Totally dependent on each person.

  2. I LOVE this bread. I am a major bread eater so having this easy “bread” recipe really helps me with the paleo transition. I make this every week!! Thank you for a simple yet delicious recipe!

  3. What would happen if i didn’t put in the baking soda, flax seed and honey (I could substitute erythritol if needed)?
    I am doing the bulletproof diet (dave asprey) and it’s hard to find recipes on his site so I look into Paleo and alter it according to my dietary needs.
    Also, would almond meal instead of Almond flour work just the same? I don’t mind a little gritty…It’s bread!

    1. Liz – I have no idea what would happen if you didn’t add those things, but it definitely would not resemble this Paleo Bread recipe ;) You can try it, but I don’t recommend it. And yes, almond meal and almond flour are basically the same thing.

  4. Due to hypothyrodism I avoid anything that can produce any type of estrogens, and that includes flaxseeds. I was eating a lot of them when I came down with breast cancer, so, my question is, what would you substitute for flaxseeds in your recipes? I use chia seeds in many other things I make, but I don’t know yet if it would work with this recipe.

    1. Fran – I’m not sure what would work well for you, unfortunately. I’d definitely try out the chia, but know that chia absorbs more water than flax does. Please let me know how it works out if you do it!

  5. Hi, I have an intolerance to egss so try to avoid them in my diet. Is there an alternative to eggs I could use in this recipe?

  6. Hi, I made the Almond Flax Pizza Crust recipe you have on this site, and put it in a bread pan and came out terrific as bread. Thought people should try it as it sounds like some people have issues with the ingredients in this recipe. I’ve also put it in muffin tins and froze the leftovers for a quick snack, it’s fantastic!! Thanks for all of these delicious recipes!

    1. Denise – You could, but you’d need to replace it with something. My main suggestion would be almond flour, but I can’t guarantee how it’ll turn out ;)

  7. The first time I made this bread it turned out ok… tasted great but was a little dry. I made it again this weekend and added 1 1/2 cups of steamed mashed sweet potatoes into the batter. It turned out so moist and a little more fluffy. The taste didn’t change, still great!
    I also made my own version of hamburger buns by cooking the bread batter in a whoopie pie pan. Made pretty good bun-like bread. : )

  8. So I’m new to paleo, especially the bread making…. The mix is dry & clumpy, is that right? U say POUR batter incinuating that it’s a more liquid mix! So do I mush the dry clumpy parts together like dough or dump the chunks into the pan or add something to make it more liquid or am I just crazy & am screwing it up some how?? Thanks!!

    1. Amanda – Definitely try to make the batter as smooth in consistency as you can. Then just pour, scoop, or spatula the batter out of the bowl. Don’t worry too much about it – it’ll come out well as long as you mix it all together evenly.

  9. I want to make this bread for my kids lunches at school, but their school is a ‘nut free’ school. What could I use instead of almond flour?

  10. I just made this bread and it is awesome! I’m not a big salt person, when I took the first bite it taste a little salty but otherwise I love it and will continue to make it!

  11. I am allergic to all tree nuts (almonds, hazelnuts, cashews, etc). Could you recommend what I could use in place of almond flour?

  12. About how many slices of bread does this make? I currently buy a store bought GF bread for my kids, but I am wanting to make my own. Trying to compare cost and such.

    Thanks! I love your recipes.

    1. Anita Griffiths – I like coconut oil, coconut butter, duck fat (you can get it at Whole Foods now), or leaf lard as a substitute for butter. Or just butter or ghee if your body deals with it well.

  13. I’m on day 21 of the 30 Day Paleo challenge. I eat 2 pieces of this bread a day and I’ve lost 21 lbs in 21 days. This bread is amazing.. I am such a bread eater, this recipe came out great, I’ve made it 3 times already and it totally tastes like great grain bread.. Thx.

  14. Set your expectations; this has a cornbread consistency. The taste is ok, will take some getting used to but is palatable. I tried it as regular “loaf bread” but it doesn’t work. I tried it as “cornbread” with some kale and that was much better.

  15. I just tried it.

    If you’re looking for an alternative to sliced bread, you won’t get one here. You can’t really use this to make sandwiches because of its consistency (more like banana bread than wheat bread).

    It’ll still kill any bread cravings that you have, though. I like heating up a slice in the microwave and putting a little butter substitute on mine.

    The taste takes some getting used to. It’s very bland. Some people in my family suggested adding a little vanilla extract to it. I will try that next time and let you know how it goes.

  16. Two questions: 1) If a person cannot use almond flour, what would be the best substitute?
    2 Do you htink it would work substituting pumpkin puree or applesauce for the honey?

    I am allergic to almonds, and, for the sake of balancing bacteria and healing my gut, I am attempting to go completely sweetener free.

    1. Hi Arletta – There isn’t a direct substitute in Paleo baking for almond flour, and the honey in this particular recipe actually acts as a leavening agent, so it can’t be substituted without huge changes to the consistency. If you need to avoid nuts and sweeteners, I would honestly avoid most bread recipes and, perhaps, satisfy your bready cravings with something like the Tapioca Crepes, or the Pumpkin Flatbread.

    1. Sandy,

      If you just use all almond flour for this recipe, it will be very soupy since coconut flour absorbs large volumes of liquid. If you want to try to make it with almond flour only, try reducing the amount of eggs the recipe calls for (use half the amount). Even then, it may need a few more tweaks than that to get the consistency just right.

      If you try it, let us know how it turns out!

      Happy baking!

      Aimee McNew, MNT, Certified Nutritionist

    1. Hi Vicki,

      I don’t think the egg taste is really noticeable; if you’re comparing to another kind of bread, it tastes “whole grain” even though its grain free, and dense, but not specifically eggy.

Leave a Reply