New Paleo Yeast Bread Recipe!


This is the last of our bread recipes of Bread Month here at Paleo Plan, but don’t worry – there will be more in the future! So, when I published our Paleo Sandwich Bread recipe, someone asked if they could use yeast in it and still call it Paleo. I hadn’t honestly thought of that before, but in the end I decided there wasn’t anything at all wrong with using yeast in bread on a Paleo diet!

So this is our first stab at a Paleo yeast bread recipe, and I’d love to know how you like it! If you miss the yeast-like smell and flavor of bread, this recipe is your answer. Honestly, I think it’s delicious and very reminiscent of the old breads I used to eat and smell :) 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.

If you like this recipe, know that you can find more of our Paleo creations in the beautifully updated Fat Burning Chef eCookbook. You can get yours here.

Paleo Yeast Bread (updated 3/4/16)

Prep Time: 20 minutes
Total Time: 1 hour

Servings: 6


  • 11/teaspoons active dry yeast
  • 1/cup water, warm, not hot
  • teaspoons honey, raw
  • 3/cup coconut flour
  • 1/cup flax seeds, ground
  • tablespoons flax seeds, ground
  • 1/teaspoon baking powder
  • 1/teaspoon sea salt
  • large eggs, room temperature


  1. Preheat oven to 350 degrees F.
  2. Put the yeast, water, and honey in a mixing bowl. Stir and let sit for 5 minutes until bubbly.
  3. 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.
  4. 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.
  5. Bake for 35 minutes, remove from oven, and let cool completely before slicing.



  1. Sorry about that! It’s definitely not a squishy or stiff bread dough like wheat based bread dough, and it is a little bit wet, but it should form a nice ball. It doesn’t require “kneading” in the sense that a wheat based bread does. I basically removed it from the bowl, turned it a few times until it held together and formed a ball. I didn’t bake mine in a pan (as you can see from the picture) and it turned out a nice loaf. Also, it should be cooled completely before slicing, although even that shouldn’t have caused it to fall apart. Did you possibly add too much water with the yeast, or forget to add the coconut flour? As far as bitterness, flax seed can have a very bitter taste when it’s rancid, so that may have been the issue?

    1. JD – Did you try They’re not able to be substituted one for one without some alterations to the recipe, and I haven’t experimented with it enough to give you proper instructions. I’d just try to find it online for now or do some experimenting with it.

  2. Is the banana necessary, or could it be subbed with something else thats not fruit? Im fructose intolerant & avoid most fruits because of this.

  3. Looking forward to making the bread recipe which looks good. Let you know how I like it when I make it.

    But have a question about CLAMS in a soup recipe which I will be making…Manhattan clam chowder. Are clams Paleo food?

    Thanks for your answer!

  4. Was wondering if you have tried this in a bread pan instead? Am hoping to find a good loaf bread for sandwiches or something. I have one other bread recipe that works great but was hoping for a good recipe that included yeast. Maybe i’ll just give it a shot….

  5. I’m wondering how necessary the banana is? Can you replace it with coconut oil or omit it? I’d love to make this today, but I don’t have banana or sweet potato on hand!

    Thanks so much!!

    1. Hi Sylvia – I haven’t personally tried this omission, but in a pinch you could try substituting 1/2 cup unsweetened applesauce. As with all Paleo baking recipes, it’s fairly important to stick to the original recipe when it comes to any binding ingredient or flour, but if you try it let us know how it turns out.

  6. Hi! My fiance and I liked this bread but I didn’t like the slight banana taste/smell. I will try applesauce instead of the banana next time. We also thought it may be better baked a small rolls, since we really loved the crusty outside and could do with less smooshy inside. I might try adding some seeds or something next time, too. Overall, good recipe! Please keep tweaking to make it even better!

    1. Thanks for all of these great suggestions Judith! Please let us know how your own variations turn out! :)

      In good health,
      Kinsey Jackson, LMP, MS, CNS®

  7. Followed this recipe completely. The yeast bubbled and rose, yet the dough was flaky and unable to be kneaded.Did not rise, or move an inch in the oven. So disappointed!

  8. Is there a reason flax seeds are listed twice in the ingredients list, separately, in two different amts.? Is the total flax seeds used the sum of those two amounts (10 TB)?

    1. Hi,

      I believe the recipe has since been changed since it was originally posted, which is why there were references to bananas and they no longer appear in the recipe.

  9. I don’t understand why we use raw honey for these recipes. Do we all realize the honey gets cooked and therefore the properties die anyway. Personally I would use organic maple syrup or coconut sugar.

    1. Hi Carmie,

      It’s about the quality of honey at the beginning. Pasteurized honey has been heated to high temperatures (typically higher than used when baking). Choosing raw, preferably local, honey allows you to know that the quality is the best. Even if you cook it, you’re still consuming something that was in its purest form to begin with. Maple syrup and maple sugar, along with coconut sugar, are also good Paleo sweetener options, too.

  10. I made this bread today. It’s a bit crusty on the outside and moist and mushy on the inside with none of the characteristic holes that yeast normally makes in bread. Is this normal? Flavor is good.

    1. Hi Holly,

      I’m glad you got a crispy crust and the flavor of the bread was good! This yeast bread will definitely be softer and more moist on the inside than conventional bread made with wheat flour and you’re right, you will not see those characteristic holes because the dough has such a short rise time prior to baking. The inside should not be mushy. Make sure your loaf isn’t too thick, so the inside cooks through.


  11. Thanks Sally…do you think if I let the dough rise for a while (maybe 30-60 min?) that it would actually rise and have some of those holes you find in yeast bread? Or is the dough so dense that it wouldn’t rise?

    1. Holly,

      It might help to let it rise, but we haven’t ever tried that — if you do, and find that it helps, please let us know! Thanks!

  12. I have tried this bread 3 times with poor results. Each time the yeast bubbled and I measured everything and timed everything exact to the directions but each time the bread did not rise at all. Tasted good but not at all a sandwich loaf. Can’t figure out what I am doing wrong.

    1. Hi Janis,

      Kudos to you for persistence and I’m glad the breads you’ve made have at least tasted good! I’m sorry you haven’t had the expected results. I’m not sure why you’re not getting any rise at all. Have you checked that your oven temperature is accurate? It’s the only thing I can think of. If I think of anything else, I’ll add it to the comments!


  13. If your bread is too crusty for your taste – try spritzing it with some warm water before baking it. It will become more chewy.

  14. Just tried this bread but substituted coconut flour with GOODhemp protein powder. The dough was really wet more like a batter but the loaf turned out great! Next time i think will use more dry ingredients to get it more dough like.

  15. I tried making this and it didn’t really work out the way I thought. The yeast bubbled and everything, but after I’d finished preparing the dough, it was too liquidy to be formed into a loaf. I had to use a loaf pan. And then the bread ended up being only a couple of inches high and not crusty at all. Maybe my kitchen was too cold? The bread tasted good for what it was. I ended up toasting the little slices and eating them with cream cheese on top.

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