Paleo Bread
Indulge in the wholesome goodness of Paleo Bread, a grain-free, gluten-free loaf that’s perfect for a clean-eating lifestyle. Crafted from nutrient-rich almond flour, tapioca flour, and coconut flour, this bread offers a soft yet hearty texture, making it an ideal base for sandwiches or a satisfying snack with your favorite spread. With a hint of natural sweetness from optional honey and the tangy lift of apple cider vinegar, this easy-to-make recipe comes together in just 15 minutes of prep time and bakes to golden perfection. Whether you’re following a paleo diet, looking for a low-carb bread alternative, or simply craving a healthier homemade option, this versatile loaf will become a go-to staple in your kitchen. Store leftovers in the fridge or freezer to enjoy throughout the week!
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.75 cup tapioca flour
- 0.25 cup coconut flour
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 5 large eggs
- 0.33 cup almond milk (unsweetened)
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey (optional, for slight sweetness)
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5-inch loaf pan with parchment paper or lightly grease it with coconut oil.
In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, and sea salt until well combined.
In a separate medium-sized bowl, beat the eggs until frothy. Add almond milk, apple cider vinegar, and honey (if using) to the beaten eggs and whisk until smooth.
Pour the wet ingredients into the dry ingredients and stir with a spatula or wooden spoon until a thick batter forms. Make sure there are no lumps of dry flour left in the mixture.
Transfer the batter to the prepared loaf pan, smoothing the top with a spatula to create an even surface.
Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the bread to a wire rack to cool completely before slicing.
Slice and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
1981 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 2866 mg | 125% | |
| Total Carbohydrate | 159.6 g | 58% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 30.5 g | ||
| Protein | 78.9 g | 158% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 725 mg | 56% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 611 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
