This paleo bread uses almond flour, tapioca flour and coconut flour with eggs, melted coconut oil and apple cider vinegar. It takes only 5 minutes to prep, bakes in a lined loaf pan and is good plain or toasted.
Ingredients for Perfect Paleo Bread
- 1 ½ cups almond flour
- ½ cup tapioca flour
- ¼ cup coconut flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 large eggs
- ¼ cup coconut oil, melted
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup (optional)
- ½ cup unsweetened almond milk
Instructions to Make Paleo Bread
- Preheat the Oven: Set your oven to 350°F (175°C). Line a loaf pan with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, tapioca flour, coconut flour, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk the eggs, melted coconut oil, apple cider vinegar, honey (if using), and almond milk.
- Prepare the Batter: Gradually add the wet ingredients to the dry ingredients, mixing until well combined.
- Bake: Pour the batter into the prepared loaf pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the bread cool completely before slicing. Enjoy it plain or toasted with your favorite toppings!
More Tips for Baking Paleo Bread
- Line the pan well. Leave a little parchment paper hanging over the sides so you can lift the loaf out easily.
- Whisk the dry ingredients thoroughly. This spreads the baking soda evenly through the flours.
- Check with a toothpick. The bread is ready when a toothpick in the centre comes out clean after 35-40 minutes.
- Let it cool completely. Slicing too early can make the crumb gummy.
- Slice with a serrated knife for neat, even slices.
Serving Ideas
Enjoy the bread plain, or toast a slice and top it with butter, nut butter, mashed avocado or your favourite spread. It also makes a good base for a sandwich.
Freezing Tip
To freeze the loaf, slice it first and place parchment paper between the slices. You can then take out one slice at a time and toast it straight from the freezer.
Allergen Note
This bread is made without wheat flour, but it contains eggs, almonds and coconut. Check your ingredient labels if you are baking for someone with an allergy.
Nutritional Information (Per Slice – Approximate)
- Calories: 140 kcal
- Protein: 5g
- Carbohydrates: 8g
- Fat: 10g
- Sodium: 180mg
- Fiber: 2g
- Sugar: 1g
Tips for the Best Paleo Bread
- Use Fresh Ingredients: Ensure your baking soda and flours are fresh for the best texture.
- Don’t Overmix: Stir until just combined to keep the bread light and fluffy.
- Store Properly: Keep in an airtight container for up to 5 days, or freeze for longer storage.
This perfect paleo bread recipe is a fantastic addition to your clean-eating lifestyle. With its quick prep time and wholesome ingredients, it’s the ideal solution for a delicious and healthy bread alternative. Try it today and enjoy a tasty, nutrient-rich loaf that feels just like whole wheat!
- Chicken Dum Biryani Recipe: Sarada’s Home Method
- Cajun Blackened Fish Recipe (Spicy & Easy)
- Easy Fish Tacos with Lime Crema
- Baked Fish Veracruz (Mexican-Style Recipe)
- Turkish Grilled Sea Bass Recipe
Frequently Asked Questions
How long does paleo bread bake?
Bake at 350°F (175°C) for 35-40 minutes in a parchment-lined loaf pan, until a toothpick inserted in the centre comes out clean. Let it cool completely before slicing.
How should I store the bread?
Keep it in an airtight container for up to 5 days, or freeze it if you want it to last longer.
Can I leave out the honey?
Yes, the honey or maple syrup is optional. Just stir the batter until combined and no more, which keeps the loaf light, and make sure your baking soda and flours are fresh.
You Might Also Like
- Chicken Alfredo French Bread Pizza recipe
- Paleo Honey Sesame Chicken Recipe
- Fabulous Italian Amaretti Recipe and Its Nutritional Information
- Sausage Hash Brown Breakfast Casserole Recipe and Its Nutritional Information
Browse more in our Old Recipes collection.
