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
Scale
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.
