If you’ve been longing for a delicious, wholesome bread that fits perfectly into a grain-free lifestyle, look no further than this amazing Paleo Almond Flour Bread Recipe. It’s a real game-changer—offering that comforting, sliceable bread experience without any gluten or gluten substitutes. Imagine a loaf that’s tender, moist, and slightly nutty, all while being packed with nourishing ingredients that keep it paleo-friendly. Whether you’re on a paleo journey, avoiding grains, or just looking to add a new favorite to your baking repertoire, this recipe is going to become your go-to for easy, healthy bread that truly satisfies.
Ingredients You’ll Need
One of the best things about this Paleo Almond Flour Bread Recipe is how straightforward the ingredients are. Each one plays a key role in developing the perfect texture, taste, and rise—resulting in bread that feels artisanal but comes together effortlessly in your kitchen.
- Almond flour (2 cups): The star ingredient that creates a moist and tender crumb with a natural nutty flavor.
- Flaxseed meal (1/4 cup): Adds fiber and a subtle earthiness while aiding structure.
- Coconut flour (1/4 cup): Help absorbs moisture and adds a delicate sweetness for balanced texture.
- Psyllium husk (1 tbsp, optional): This fiber powerhouse enhances the bread’s structure and chewiness for a more authentic loaf feel.
- Baking soda (1 1/2 tsp): Essential for a light rise and crumb lift.
- Fine sea salt (1/2 tsp): Just the right touch to brighten all the flavors.
- Large eggs (5): These bind everything together and contribute to the bread’s fluffy texture.
- Unsweetened almond milk (1/4 cup): Keeps the batter moist and adds subtle creaminess.
- Apple cider vinegar (1 tbsp): Reacts with baking soda to help the bread rise beautifully and also adds a slight tang.
- Olive oil or melted coconut oil (1 tbsp): Adds richness and helps keep the bread tender.
- Raw honey or maple syrup (1 tbsp, optional): A hint of natural sweetness that balances the nutty flours perfectly.
- Sesame or sunflower seeds (2 tbsp, optional): For a lovely crunch and extra nutty finish on top.
How to Make Paleo Almond Flour Bread Recipe
Step 1: Preheat and Prepare Your Pan
Start by setting your oven to 350°F (175°C). Lightly grease a standard loaf pan and line it with parchment paper. This extra step makes sure your bread won’t stick and slides right out once baked, keeping its shape beautifully intact.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the almond flour, flaxseed meal, coconut flour, psyllium husk if using, baking soda, and salt. Whisking until no clumps remain ensures a smooth, even base for your bread, which is essential for that perfect crumb.
Step 3: Blend the Wet Ingredients
In a separate bowl, whisk the eggs, almond milk, apple cider vinegar, olive or coconut oil, and honey or maple syrup if you want a touch of sweetness. Getting these fully combined before mixing with the dry ingredients helps everything blend seamlessly.
Step 4: Combine to Form the Batter
Pour the wet ingredients into the dry and stir gently with a spatula or wooden spoon until you have a thick, uniform batter. It should be dense and scoopable rather than runny—that’s the key for a firm yet tender loaf once baked.
Step 5: Transfer Batter and Add Seeds
Spoon the batter into your prepared loaf pan. Use a spatula to spread it out evenly and smooth the top. If you love a little extra texture and visual appeal, sprinkle sesame or sunflower seeds over the surface now.
Step 6: Bake to Perfection
Pop your loaf into the center of the oven and bake for 45 to 50 minutes. You’ll know it’s done when the top is a lovely golden brown and a toothpick inserted in the middle comes out completely clean.
Step 7: Cool Before Slicing
After baking, let the bread cool in the pan for about 10 minutes, then transfer it onto a wire rack to cool fully. It’s tempting, but resist slicing until completely cooled to maintain that ideal texture and avoid crumbling.
How to Serve Paleo Almond Flour Bread Recipe
Garnishes
Simple garnishes bring a personalized touch to your Paleo Almond Flour Bread Recipe. Spread a generous layer of grass-fed butter, drizzle a little raw honey, or add a sprinkle of fresh herbs or seeds for visual appeal and an extra burst of flavor.
Side Dishes
This bread pairs wonderfully with hearty soups, fresh salads, or alongside your favorite paleo-friendly dips like guacamole, almond butter, or a creamy cashew cheese. It’s the perfect companion that rounds out any meal with a wholesome touch.
Creative Ways to Present
Don’t limit yourself to just toast! Turn this bread into finger sandwiches for a casual get-together, use it as a base for avocado toasts, or even make open-faced mini pizzas with paleo toppings for a fun twist. It’s versatile and delightful in so many ways.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Paleo Almond Flour Bread Recipe tightly in plastic wrap or store it in an airtight container. It will stay fresh at room temperature for up to two days, or you can refrigerate it for up to a week without losing moisture or flavor.
Freezing
If you want to keep this bread longer, slice it before freezing, then separate layers with parchment paper in a freezer-safe bag. Frozen slices maintain their quality for about 3 months and are easy to thaw individually as needed.
Reheating
To revive your bread’s warmth and softness, simply toast slices directly from frozen or reheat in the oven at a low temperature for a few minutes. A quick reheat brings back that irresistible aroma and fresh-from-the-oven taste every time.
FAQs
Can I substitute almond flour with other nut flours?
Almond flour has a unique texture and moisture level essential to this recipe, so substituting with other nut flours like hazelnut or cashew might alter the crumb and density. For best results, stick to almond flour.
Is psyllium husk necessary in this recipe?
Psyllium husk is optional but highly recommended because it improves the bread’s structure and elasticity. Without it, the loaf may be more crumbly but still delicious.
Can I make this recipe vegan?
This particular Paleo Almond Flour Bread Recipe relies on eggs for binding and rise, so converting it to vegan is tricky. However, experimenting with flax or chia egg replacements might work if you’re up for some kitchen adventure.
How long does this bread stay fresh?
When stored properly at room temperature, this bread stays fresh for about 2 days. Refrigeration extends freshness up to a week, and freezing keeps it good for 3 months or more.
What’s the best way to ensure the bread rises well?
Make sure to use fresh baking soda and add apple cider vinegar to activate it. Also, do not open the oven during the first 30 minutes of baking to avoid temperature drops that can affect the rise.
Final Thoughts
I cannot recommend this Paleo Almond Flour Bread Recipe enough for anyone wanting a truly satisfying, homemade bread without any grains or gluten. It’s not only delicious but also easy to make and incredibly versatile. So go ahead, try it out, and enjoy the warm, nutty goodness that only homemade paleo bread can bring!
Print
Paleo Almond Flour Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: Paleo
- Diet: Gluten Free
Description
This Paleo Bread Recipe offers a delicious, grain-free loaf made with almond flour, coconut flour, and flaxseed meal. Perfect for those following a paleo or gluten-free lifestyle, this bread is moist, slightly sweet, and topped with optional seeds for a crunchy finish. Its dense yet tender crumb makes it versatile for sandwiches or toast.
Ingredients
Dry Ingredients
- 2 cups almond flour (super-fine works best)
- 1/4 cup flaxseed meal
- 1/4 cup coconut flour
- 1 tbsp psyllium husk (optional, for better structure)
- 1 1/2 tsp baking soda
- 1/2 tsp fine sea salt
Wet Ingredients
- 5 large eggs
- 1/4 cup unsweetened almond milk (or any non-dairy milk)
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil or melted coconut oil
- 1 tbsp raw honey or maple syrup (optional for a hint of sweetness)
Topping (Optional)
- 2 tbsp sesame or sunflower seeds
Instructions
- PREHEAT THE OVEN: Set your oven to 350°F (175°C). Lightly grease a standard loaf pan and line it with parchment paper to prevent sticking and allow for easy removal.
- MIX THE DRY INGREDIENTS: In a large mixing bowl, whisk together the almond flour, flaxseed meal, coconut flour, psyllium husk (if using), baking soda, and salt until well combined and no clumps remain.
- BLEND THE WET INGREDIENTS: In a separate medium bowl, whisk together the eggs, almond milk, apple cider vinegar, oil, and honey or maple syrup (if using) until the mixture is smooth and fully blended.
- COMBINE THE MIXTURES: Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until a thick, uniform batter forms. The batter should be dense and scoopable, not runny.
- TRANSFER TO PAN: Spoon the batter into the prepared loaf pan. Use a spatula to spread it evenly and smooth out the top. Sprinkle sesame or sunflower seeds over the surface if desired.
- BAKE THE LOAF: Place the loaf in the center of the oven and bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- COOL THE BREAD: Remove the pan from the oven and let the loaf cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Do not slice until fully cooled to maintain the structure and texture of the bread.
Notes
- For best texture, use super-fine almond flour.
- Psyllium husk is optional but helps improve the bread’s structure and moisture retention.
- You can substitute honey with maple syrup to keep it vegan-friendly, although this recipe contains eggs and thus is not fully vegan.
- Ensure the bread is fully cooled before slicing to prevent crumbling.
- Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This bread is grain-free and suitable for paleo and gluten-free diets.
