This Perfect Paleo bread is flavorful, soft and dense enough to hold a sandwich. This bread has been recipe tested by adults and children and they all gave it a thumbs up!
Can this bread be toasted? Absolutely, I love toasting this and serving with jam for breakfast alongside over-easy eggs.
This paleo bread can be used to make sandwiches, stuffing, bread pudding and more! I will include both a savory and sweet version below.
This recipe is a sneak peek from my Paleo Baking Fall Recipes Ebook where you can turn this wonderful bread into a Paleo Cinnamon Sage Stuffing and Paleo Bread Pudding w/Caramel Sauce.
I really wanted to share this recipe with all of you because I have had several requests for bread over the past few months. Then, Michelle Deberge at GSDF told me that her community really wanted bread too! So with both communities, wanting bread, I rose to the challenge.
In the process of making this recipe, I had so many failures! I went through several pounds of almond flour, tapioca flour, cassava flour and coconut flour until I found just the right blend.
I had to check in with Michelle regularly for support because I was pretty frustrated from so much failure. She was so encouraging saying, "You can do it! I know you will master bread! If anyone can do this, you can!" I would then run off to the market late at night after my kiddos were asleep to get more flour! Her words meant so much! Thanks Michelle!
After this loaf came out of the oven, I knew that this was the right texture and flavor I was looking for! It finally tasted like real bread! It tastes like a whole wheat bread I ate growing up! This recipe truly was a labor of love!
Get the Paleo Baking Fall Recipes E-Book HERE.
Here is what one of our amazing community members has to say:
- "I purchased the e-book, and it is wonderful! I already made the bread. My whole family loved it!"-Glam Ma
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For those of you that don't like to bake, there are a few paleo bread options online such as this one (has good reviews) made from nut butters or this flourless coconut bread. So if you are not a baker, I would give one of those a try.
As you know, I love to bake but I like to be efficient as possible in the kitchen. That is why I know you will love this recipe, it has only 5 minutes prep time! Yes, I am very serious, this bread only takes 5 minutes of your time and then you bake it, set the timer and wa-la, freshly baked, Perfect Paleo Bread!
What is the secret to a Perfect Paleo Bread?
The secret is using the right amount of psyllium husks powder.
Psyllium husks powder comes from the plant Plantago Ovata, a native to India, Bangladesh and Pakistan. The seeds from this plant are hydroscopic which allows them to expand and become mucilaginous. Pysllium husk powder is often used to relieve constipation or irritable bowel syndrome. It is also used in gluten free and paleo baking due to its ability to bind moisture and make breads less crumbly. (Wikipedia)
When I used too much psyllium, the bread was very dense, too little, the bread was crumbly and more like pound cake. With just the right amount of psyllium husks powder, this bread resembled a traditional whole wheat bread.
The only downside to using psyllium husks powder is that you will never get a loaf of bread to be white. I really don't mind at all, but some kiddos can be pretty picky about how their food looks.
I would love to hear your comments below how you like this Perfect Paleo Bread Recipe. Be sure to serve alongside Paleo Friendly Chocolate Chili or Paleo Cream of Broccoli Soup.
For more delicious grain free recipes, subscribe below. You will get my free Delicious Paleo Breakfast Ebook as my gift to you!
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Perfect Paleo Bread (SAVORY)
- Total Time: 45 minutes
- Yield: 1 loaf 1x
Description
This paleo bread can be used to make sandwiches, stuffing, bread pudding and more! This recipe is a sneak peek from the Paleo Baking Fall Recipes E-Book where you can transform this delicous Paleo Bread into Bread Pudding w/Homemade Caramel Sauce and Paleo Cinnamon Safe Stuffing.
Ingredients
- INGREDIENTS FOR SAVORY LOAF:
- 2 CUPS BLANCHED ALMOND FLOUR
- 2 TBSP. PSYLLIUM HUSKS POWDER
- 1 TSP. BAKING SODA
- 1 TSP. SALT
- ¼ CUP APPLE SAUCE
- ¼ CUP AVOCADO OIL
- 1 TBSP. HONEY
- 1 TSP. APPLE CIDER VINEGAR
- 5 LARGE EGGS
Instructions
- DIRECTIONS:
- PREHEAT OVEN TO 350 DEGREES. LINE A MEDIUM SIZED LOAF PAN W/PARCHMENT PAPER.
- (8 ½ X 4 ½ X 2 ½)
- IN A LARGE MIXING BOWL, WHISK TOGETHER ALMOND FLOUR, PSYLLIUM HUSKS POWDER, BAKING SODA AND SALT.
- ADD APPLE SAUCE, AVOCADO OIL, HONEY, APPLE CIDER VINEGAR AND EGGS. BEAT UNTIL SMOOTH.
- POUR INTO LINED LOAF PAN AND BAKE IN THE CENTER OF A PREHEATED OVEN FOR 40 MINUTES OR UNTIL A TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN.
- ALLOW TO COOL 10 MINUTES BEFORE SLICING AND REMOVING PARCHMENT PAPER. STORE IN A SEALED CONTAINER.
- Prep Time: 5 mins
- Cook Time: 40 mins
Perfect Paleo Bread (SWEET)
- Total Time: 44 minutes
- Yield: 1 loaf 1x
Description
This paleo bread can be used to make sandwiches, stuffing, bread pudding and more! This recipe is a sneak peek from the Paleo Baking Fall Recipes E-Book where you can transform this delicous Paleo Bread into Bread Pudding w/Homemade Caramel Sauce and Paleo Cinnamon Safe Stuffing.
Ingredients
- INGREDIENTS FOR SWEET LOAF:
- 2 CUPS BLANCHED ALMOND FLOUR
- 2 TBSP. PSYLLIUM HUSKS POWDER
- 4 TBSP. COCONUT SUGAR
- 1 TSP. BAKING SODA
- ½ TSP. SALT
- ¼ CUP APPLE SAUCE
- ¼ CUP AVOCADO OIL
- 1 TSP. APPLE CIDER VINEGAR
- 5 LARGE EGGS
Instructions
- DIRECTIONS:
- PREHEAT OVEN TO 350 DEGREES. LINE A MEDIUM SIZED LOAF PAN W/PARCHMENT PAPER.
- (8 ½ X 4 ½ X 2 ½)
- IN A LARGE MIXING BOWL, WHISK TOGETHER ALMOND FLOUR, PSYLLIUM HUSKS POWDER, COCONUT SUGAR, BAKING SODA AND SALT.
- ADD APPLE SAUCE, AVOCADO OIL, APPLE CIDER VINEGAR AND EGGS. BEAT UNTIL SMOOTH.
- POUR INTO LINED LOAF PAN AND BAKE IN THE CENTER OF A PREHEATED OVEN FOR 40 MINUTES OR UNTIL A TOOTHPICK INSERTED INTO THE CENTER COMES OUT CLEAN.
- ALLOW TO COOL 10 MINUTES BEFORE SLICING AND REMOVING PARCHMENT PAPER. STORE IN A SEALED CONTAINER.
- Prep Time: 4 mins
- Cook Time: 40 mins
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Patricia says
Thank you for this. It contains just the ingredients I can have! I do have a question, I haven’t made this yet but was wondering if I can use a bread maker?
Ester Perez says
Hi Patricia,
I have never used a bread maker before but if it includes a quick bread option, it should work.
Warmly,
Ester
Patricia says
I made it in the bread maker. I made it exactly per recipe then poured into bread maker pan and used gluten free setting. The bread was perfect! I love this recipe but next time will use the quick bread setting.
Reece says
I have been wanting to make this for a while and I finally did! I can't do almonds, and other nut flours are basically meals rather than flours, so i was a little nervous. I didn't have to make any other substitutions, so I went for it. I used 1 cup of hazelnut meal and 1 cup of pecan flour. It turned out great with great rise and texture at the same forty minute bake time. The color of the loaf is dark and it has a bit more texture to it due to the hazelnut and pecan meals. It reminds me of a good chewy multi grain bread. I think next time I might add in some textures to play with that more like pepitas or oats.
Ester Perez says
I am so glad you enjoyed the recipe. Thank you for sharing the substitutions you used. If someone else is allergic to almonds, they can use your modifications.
Much appreciated!
Warmly,
Ester
Kim says
Ok, I have made this twice and for the life of me I cannot get my bread to rise like that or even have a similar appearance. The only thing Ive done different is using light olive oil instead of avocado (since I dont have any). Could that be why?
It still tastes great, the bread just looks more like it was sliced off a loaf of french.
Ester Perez says
Hi Kim,
Are you using 2 Tablespoons of psyllium husks powder? That is the secret ingredient to get the bread nice and spongy. Also, use a spoon to measure the blanched almond flour into the measuring cup and level off.
I do not think that olive oil is the problem. If it is not rising, it would be an issue of the amount used in the ingredients or the oven temperature is off. I now keep an oven thermometer in my oven to make sure the temp is correct inside the oven.
Warmly,
Ester
Jen says
Hi. Can Chai seeds be substituted for the eggs? Or do you have another egg substitute that could/would work?
Ester Perez says
Hi Jen,
I have found that egg substitutes with grain free flour are very tricky. I think you could get away with a combination of flax, chia and psyllium husk powder. It won't taste the same but it will bind.
Warmly,
Ester
Fajr says
This bread was amazing! And soooo easy! Love that you can cut right into it shortly after it comes out of the oven. Topped ours with crunchy peanut butter and strawberry preserves! Thank you!
Ester Perez says
That is wonderful and you are welcome! So glad you enjoyed this 🙂 Warmly, Ester
Vanessa says
Thanks for sharing! Does it keep long?
Ester Perez says
If you wrap this or store in a sealed container, it will keep in the fridge for 5 days.
Warmly,
Ester
Suzanne says
This looks so good! The texture looks amazing! I love all the sweetness in it!
Ester Perez says
Thank you!