Today I’m sharing my Easy Paleo Bread recipe with you. This recipe was previously shared in a post with another recipe, a non-paleo recipe, which always confused—and, truth be told, aggravated—some readers. I don’t want to do that! Plus, my Easy Paleo Bread is so good that it really deserves its own separate post.
![Paleo Bread--Gluten-free, grain-free, dairy-free, refined sugar-free goodness. [from GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2012/01/Paleo_Bread.jpg)
I’ve been making this modified loaf version of Kiva’s Golden Flax Bread for some time. I don’t make bread often because I really don’t miss bread and I don’t think eating bread on a daily basis—even grain-free bread—is necessarily a good thing. I’d rather consume my calories in whole foods. However, this bread I am sharing today really is delicious and I do like indulging in it from time to time (although admittedly many would not even consider calling this healthy bread an indulgence).
When I shared Kiva’s Golden Flax Bread, which makes a rounded flat loaf, several years back, a lot of folks were very intrigued. Not a lot of paleo bread recipes had been shared at that time, or at least very few had reached everyone’s attention. So some readers made Kiva’s recipe immediately after I shared it. And some of them made their own adaptations, of course. All of us who like to cook can’t resist doing that, right?
Reader Cynthia commented with her variation, which doubled the ingredient measurements in the recipe and increased the almond flour to flax meal ratio. I tried her version and really enjoyed it.
The new Easy Paleo Bread was a bit lighter in taste than the Golden Flax Bread. It also yielded a traditional, rectangular loaf of bread. Although the loaf didn’t rise as high as a traditional loaf of bread (which made for a smaller loaf of bread), it was really nice as far as both flavor and texture!
![Paleo Bread (Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free) [from GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2012/01/P1220008.jpg "Paleo Bread (Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free) [from GlutenFreeEasily.com]")
Mr. GFE really liked the earlier version and always enjoys this one as well. He still eats gluten-full bread often, so that is saying a lot!
My mom fell in love with this bread when I made it for Thanksgiving several years ago, so much so that she took the remainder of the loaf home with her. I’ve been making this bread for holiday meals and sending her home with a second loaf ever since!
I’ve made a few different versions over the years, usually working with what I have on hand. If I don’t have non-dairy milk, I might add an extra egg. If I don’t have flax meal or have less than the recipe calls for, I might add some walnut meal. If I want to make a slightly larger loaf in a larger loaf pan, I may increase the ingredients proportionally, perhaps adding extra baking powder.
![Paleo Bread (Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free) with Sweet and Spicy Tea [from GlutenFreeEasily.com]](https://glutenfreeeasily.com/wp-content/uploads/2012/01/P1220013.jpg "Paleo Bread (Gluten-Free, Grain-Free, Dairy-Free, Sugar-Free) with Sweet and Spicy Tea [from GlutenFreeEasily.com]")
One really doesn’t have to be completely obsessed with exact measurements and ingredients for gluten-free baking as is usually thought. I find that grain-free bread that doesn’t require any yeast is especially more “forgiving” when it comes to slight variations.
We enjoy this bread to accompany meals, to make sandwiches, but one of my favorite ways is just to have a slice with a mug of good tea for breakfast!
Easy Paleo Bread Recipe (Gluten Free, Grain Free, Dairy Free, Refined Sugar Free)
Easy Paleo Bread
My Easy Paleo Bread is a nice addition to any meal, but also works for breakfast with jam or other spread and makes for tasty sandwiches. Naturally gluten free, grain free, dairy free, and refined sugar free.
Ingredients
- 4 to 5 eggs (see notes)
- 2/3 cup flax meal
- 1 1/3 cup almond flour, finely ground like Honeyville (other finely ground nut flours may be substituted)
- 1 1/2 to 2 tsp grain-free baking powder (see notes for easy grain-free, frugal substitution)
- 1/2 tsp (or more) salt (I use this one)
- about 2 tbsp olive oil] or [coconut oil (or non-dairy butter for a non-paleo version)
- 1/4 cup almond milk (or other non-dairy milk, such as this one; optional, if 5 eggs are used)
Instructions
- Preheat oven to 350F and grease standard-sized loaf pan.
- In large bowl, gently beat eggs together before adding dry ingredients. Mix well.
- Transfer batter to greased loaf pan. Batter will be thick; you’ll need to use a spoon or spatula to spread it evenly in pan and smooth top.
- Cook for approximately 20 – 25 minutes, until somewhat brown on top. Use toothpick test in the center of the bread to check for doneness.
- Enjoy fresh out of the oven or at room temperature for a nice sandwich. I usually let mine cool about 5 to 10 minutes before removing from pan.
Notes
Sometimes I use 4 eggs and the almond milk. Sometimes I skip the almond milk, use 5 eggs, and another ½ teaspoon of baking powder. Sometimes I use less or no flax meal and use a different nut meal in addition to the almond flour instead. And so on and so forth. Feel free to “play” with this recipe a bit.
Be sure to use a grain-free baking powder or grain-free baking powder substitution to make this bread completely grain free. A common substitution for baking powder is a mix of baking soda, cream of tartar, and arrowroot, but truthfully, you don’t need the arrowroot in this mixture in my opinion and you need less of the baking soda and cream of tartar combination than you do actual baking powder. So this is not only a grain-free tip, it’s also a frugal one. For every teaspoon of baking powder needed, add ¼ teaspoon of baking soda and ½ teaspoon of cream of tartar. In this recipe, I’d just go ahead and substitute for the higher amount of baking powder, using ½ teaspoon of baking soda and 1 teaspoon of cream of tartar. The general advice is not to make this mixture up in advance as it may not keep well. I learned this tip from The Tightwad Gazette many years ago, when author Amy Dacyczyn was still publishing her newsletter of that name. But The Complete Tightwad Gazette, a compilation of her very helpful newsletters, is still available.
Recipe inspired by Kiva’s Golden Flax Bread recipe (The Medicine Woman's Roots)
Originally published January 23, 2012; updated September 12, 2024.
Mari says
I am going to make this one today. I do tend to make more Paleo breads these days, but I am careful picking which ones, because so may have starches in them, and I don’t like eating a lot of starches. Tapioca starch is very popular, but I find it messy and difficult to work with, because if I’m not careful, I end up,with a gloppy mess! I have made a bread similar to this one several times, but disliked the flaxmeal and almond ratio, which was 2 parts flax to one part almond. It made a tasty bread, but I always thought it was too much flax. It was pretty easy to play around with, but I got tired of it. I think I will like this one much better. Personally, we like smaller loaves and slices. Paleo breads tend to be very filling, so generally one slice is more than enough for a quick breakfast of toast and juice. It is nice not to be bothered with mixing a lot of different flours together and yeast. This seems like a very easy recipe to make and eat. 🙂 One more pizza update for you: my daughter and her family have been in Africa just over a month now, and where they live, dairy products are just plain awful and very expensive, and meat and fish are very hard to find and even more expensive. My cheese loving son in law is almost having withdrawal symptoms. He was a terrible tease about my gluten free food until he tasted the pizza that my daughter took home on her last visit in June. He asked me to make that pizza when they come for a visit at Thanksgiving! He remembers it with great fondness. The pimiento cheese was also a big hit with everyone, and my husband and son like grilled pimiento cheese sandwiches, and thinking of other things they can add it to. I have also put it on hamburgers for them. Everyone loves the gluten free dessert recipes too. I have discovered some wonderful new sites to subscribe to. The only downsides are deciding which one to make, and finding time to read all the e-mails I get! Thanks for everything Shirley. Your site is a must read for me.
Shirley says
Hi Mari!–You always make my day, dear!! 🙂 That can be very true about tapioca flour (and even more so with xanthan gum if you ever use that!). I sure hope you like this bread! I do agree with you on smaller loaves and slices being plenty for me with a grain-free, higher protein bread. I’ts a great point and I appreciate you sharing it with everyone!
Oh, I love the additional feedback on the the pizza and the pimento cheese spread. Oooh, on pimento cheese sandwiches and as topping for burgers. Both are great ideas! I’m so happy that your son-in-law will be able to get his flourless pizza fix at Thanksgiving. He’s probably counting the days!
That’s so true about having a hard time to keep up with all the blogs that one reads and deciding on recipes, but finding the gems in them is worth it! 😉
Thanks again, Mari! Have a great week!
Shirley
Lisa says
This looks and sounds so easy and delicious! My kind of recipe!! Thanks!!!
Shirley says
Hey Lisa–It’s great to see you here. (I always appreciate your “likes” on Facebook, too.) “Easy and delicious” is always my goal. I hope you enjoy this bread, dear! 🙂
Shirley
Nancy says
I have a similar recipe on my blog, but I like the idea of the flax seed meal, and this uses less eggs than mine. Unfortunately, the place we are staying now in Maine has a non- functioning thermostat on the oven, so no baking now. But I plan on baking this when when move south to N.C next week. Sounds great!
Shirley says
Hi Nancy–I never know where you all are! You have certainly earned the “travels” in your blog’s name. 🙂 I will look forward to your new creations when you’re back with a working oven. And, of course, I hope you like this bread when you give it a try!
Shirley
Nancy says
We arrived in Black Mountain (about 15 minutes from Asheville) yesterday afternoon. One of the first orders of business today was to buy eggs, so I could try this recipe. I’ve been craving bread ever since I saw the recipe, even though I don’t typically bake bread that often. Just had to let you know that it is just as wonderful as I thought it would be! I used 4 eggs, 1/4 cup coconut milk and 2 tsp baking powder, and had to bake it for 35 minutes (maybe because of using the milk instead of the additional egg?) Anyway I loved it, and so did my husband (who can eat anything). And it is so easy to put together. Thanks for another great recipe, I’ll be making this again soon!
Shirley says
Hi Nancy–First, I love Black Mountain! Such a great little town of friendly and creative people and it has magnificent views. 🙂
Thanks so very much for taking the time to share your review of this bread, dear! It might have been the milk that necessitated a longer baking time, but think that there’s always a little variability in baking time in recipes according to different ingredients. For example, the moisture in the flax meal, slight differences in egg size, etc. Anyway, I’m thrilled you and your husband loved the recipe, Nancy! It’s really nice to have an option like this recipe for bread when you suddenly want some bread or have guests you wish to serve bread. 😉
Shirley
Linda says
This loaf looks great, Shirley. I’m with you in that I don’t miss bread, but every once in a while I do get in the mood for it. This paleo bread is so much healthier than the gluten-free breads that are sold in stores. I’m glad you reposted it!
Shirley says
Thanks so much on all, Linda! Sometimes bread just rounds out the meal so nicely and when I do make this bread, I find lots of ways to “use” it. 😉 Best of all, I don’t “feel” it like I do with gluten-free, grain-full bread. 🙂
Shirley
Megan Ancheta | Allergy Free Alaska says
This bread looks so easy, Shirley! I love that it’s Paleo. You know how I am with bread. 😉 LOL… I do miss it, but I’ve found ways to still enjoy it (that are GF, of course). Instead of indulging in grains though, I’ll have to give this a try. It looks excellent. I like that it’s made from almond flour vs. nut butter. I bet Kylie would even make it for me if I asked her to! Thanks for sharing another solid recipe, my friend!
xoxo,
Megan
Shirley says
Hey Megan–You and I obviously have bread on the mind at the moment. I so loved your beautiful Gluten-Free Vegan Sandwich Bread that you just posted, especially the “no rise needed” part. I agree with you on almond flour vs nut butter. As much as I love nut butter, the breads made with them seem too rich for me. This method is less expensive, too. Kylie could totally make this recipe for you with no problem! I hope she does. 🙂
xoxo,
Shirley
Brandae says
I am going to make this for my kids’ school lunches! Thank you!
Shirley says
Brandae–Yay! That is quite a compliment, my friend! I hope you all love it. 🙂
Shirley
Alisa @ Go Dairy Free says
This bread looks so perfect Shirley! I’m going to have to try it very soon!
Shirley says
Thanks, Alisa. 🙂 We really enjoy it so I hope you all do, too! Also, thanks so much for the sharing that you did earlier.
Shirley
Susan says
Thanks Shirley. I have pinned this one!
Shirley says
You’re welcome, Susan. 🙂 Thank YOU for the pin!
Shirley
Charlotte Moore says
I made this bread yesterday for someone that eats GF. Is it possible to add some natural sugar to give it more of a treat taste? We still love your easy crustless coconut pie. Yum!!
Shirley says
Hi Charlotte–As this is not intended to be a treat, I’ve not played around with more honey or other natural sugars. You could certainly try that, but I can’t offer any advice per se right now. What might be a better idea is going with a grain-free bread recipe that already IS designed to be sweet. Last, I love that you love my Crustless Coconut Pie! Now I’ll be thinking about that all evening. 😉
Shirley
Charlotte Moore says
Ok!! Thanks!!
Shirley says
You’re welcome, of course. 🙂
Ina Gawne says
Shirley, your bread looks so moist and delicious! I have slowly been cutting back on the bread I consume…its been a bit tough, as I find I end up quite hungry without it. But at the same time, it hasn’t hurt to loose a few of those extra lbs. I especially like that there is no yeast in this bread…always a plus too!
Shirley says
Ina–Thanks, dear! This is such a quick, easy, and tasty high-protein bread–with no yeast and no xanthan gum. I hope you like it if you give it a try. 🙂
Shirley
April J Harris says
What a lovely, healthy recipe & I like how flexible it is too, Shirley! Your Paleo Bread looks delicious! Pinned and shared. Thank you for being a part of the Hearth and Soul hop.
Shirley says
Hi April–I do love this simple and delicious bread! Thank you for sharing it with all your followers so that more folks can give it a try. 🙂
Shirley
Taylor says
I just pulled this out of the oven and have to wait for it to cool down. The apartment smells wonderful! I can’t wait!
Shirley says
Hi Taylor–First, welcome to gfe! 🙂 Thanks so much for taking the time to comment. Fingers crossed that this bread lived up to your expectations!
Shirley
Taylor says
So, I let it cool overnight and popped it out this morning. The texture is great, very similar to “normal” bread and it has a wonderful golden brown color. I think next time I will reduce the salt a bit and add a little stevia, as I like my breads a touch sweeter. I followed the 4 eggs plus 1/4 cup milk method (I used unsweetened coconut) and baked it for 35 minutes like another poster suggested. It’s yummy! Thank you for sharing this recipe with us! 😀
Shirley says
Hi Taylor–Thanks so much for reporting back and sharing the details on your baking experience and your plans for next time! I often use unsweetened coconut milk in this recipe as well. I love how easily we can tweak this recipe (just a tad) to meet our own personal preferences. 🙂
Shirley
Laura O|Petite Allergy Treats says
Gosh I wish I could come over for a slice of this bread. I’ve never had the opportunity to use almond flour in baking (my boys are allergic) but love the added nutrients and fiber it provides. Pinned.
Shirley says
Thanks so much for sharing, Laura! Have you ever made recipes using sunflower seed flour? I’m guessing that it could be used in this recipe in place of the almond flour.
Shirley
Irena says
Hi, have you ever tried to use pumpkin seeds or sunflower kernels to replace almond meal? I have found that they give my grain free bread more bread like taste, compared to almond meal based bread.
Shirley says
Hi Irena–I have not, but I know others who are nut free and have used them both successfully. I had not considered or heard that the taste would be more bread-like though. A blogger friend (Andrea of Forest and Fauna) has been using watermelon seed flour to create lighter versions of crepes and more, so that ingredients also seems very promising! Thanks for the input. 🙂
Shirley
Irena says
Thank you Shirley, it’s the first time I have heard about watermelon seed flour. I never saw it in any shops in Australia. Bread recipe based on fresh apple, eggs, pumpkin seeds, flaxseed and chia seed ground into flour I have developed out of necessity for our friend who can’t have any grains, pseudo-grains or any starches, including tapioca, arrow root, potato starch etc. I also wanted to make the list of ingredients as short and simple as possible, without any gums if possible and definitely without yeast. Another significant condition was reliability and simplicity of the recipe. I now make buns from this dough, sometimes plain, sometimes with fillings. The taste and texture of this bread remind me rye bread, with the major difference the absence of specific sour taste of rye bread.
Thanks for most impressive reference collection of bread recipes.
Irena
Shirley says
Irena–You’re welcome, of course. Andrea actually uses packages of sprouted watermelon seeds to easily create her watermelon seed flour. You can learn more on her blog. She orders it online. Her blog is also grain free, starch free (or low starch in some cases), and gum free. It sounds like your requirements and results are very similar. 🙂
Thanks,
Shirley
Angela says
Shirley,
This was the best bread that I made. I love the taste and texture. I substituted the almond for cashew flour and cassava flour because it was too wet. I also used avocado oil versus coconut (I can’t have coconut). I also used cashew milk (water ratio 1 to 3) so it was creamy. I was sooooo excited to have some bread after not having it for over a year. You have brought me exuberance!!!
Thank you very much for sharing!
Angela
Shirley Braden says
Hi Angela–This is such wonderful news! I’m so happy that you had such success with your variation of this recipe and I so appreciate you sharing both your review and changes with us all. 🙂
Shirley
Yvette says
I thought this was really tasty, however, it makes for a very flat loaf–got to wonder if I should have used a small pan such as the magic line loaf pan? My husband ( purveyor of Daves killer seed bread) thought it was good too. We just slathered it with so,e yummy butter!!
Shirley Braden says
Hi Yvette–You can certainly give that loaf pan a try. Sometimes this bread rises higher than other times. That’s also dependent on which version one uses. I find this bread very filling so I don’t want big slices of it. I like the half to 2/3 sandwich effect, but some folks use four thin slices to make their sandwiches (two slices per half), which then makes for a sandwich that is a bit larger than the typical sandwich. Glad you like the taste and texture! 🙂
Shirley
Nancy says
Just wanted to let you know I’m posting a variation of this recipe on my blog this week, and I’ll be linking back to you of course. It’s a Paleo Cinnamon Raisin Bread that we really enjoy! BTW, hope you are continuing to be on the improve!
Shirley Braden says
Oooh, I’m intrigued, Nancy! I’m not a Cinnamon Raisin Bread gal (I’ll take the cinnamon, but no raisins please–maybe I’ll sub in cacao nibs!), but guess what?! Tomorrow is National Cinnamon Raisin Bread Day. Your timing will be perfect! Thanks for the good wishes. I am continuing to get better. I’m overdue for my daily nap though. 😉
Shirley
Nasra says
Dear Shirley,
Thanks so much for the recipe, but here you didn’t mentioned the size of the loaf pan, may you tell me.
Shirley Braden says
Hi Nasra–It’s a standard-sized loaf pan. About 8 1/2 x 4 1/2 x 2 3/4 inches.
Hope you enjoy the bread!
Shirley