Paleo Brown Soda Bread
Delight in the rustic charm of *Paleo Brown Soda Bread*, a wholesome and grain-free twist on the traditional Irish staple. This nutrient-packed loaf combines almond flour, coconut flour, and tapioca flour for a perfectly balanced texture, while flaxseed meal adds extra fiber and subtle nuttiness. Free from refined ingredients, this naturally gluten-free bread is leavened with baking soda and enriched with apple cider vinegar, giving it that authentic soda bread tang. Moist and tender thanks to eggs and unsweetened almond milk, with a touch of honey for sweetness, this paleo-friendly creation is baked to golden perfection in just 30 minutes. Perfect for pairing with soups, salads, or simply enjoying warm with a smear of ghee, this bread is ideal for health-conscious bakers seeking a satisfying, clean-eating alternative.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup coconut flour
- 0.5 cup tapioca flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs
- 1 tablespoon apple cider vinegar
- 0.25 cup unsweetened almond milk
- 1 tablespoon honey
- 2 tablespoons flaxseed meal
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, coconut flour, tapioca flour, baking soda, and salt.
In a separate bowl, beat the eggs until frothy. Add apple cider vinegar, almond milk, and honey, and whisk until well combined.
Pour the wet ingredients into the dry ingredients and mix until a dough forms. If the dough is too sticky, add a little more almond flour.
Add the flaxseed meal to the dough and mix until incorporated. This will give the bread a nice texture and added nutrition.
Shape the dough into a round loaf and place it on the prepared baking sheet.
Using a sharp knife, cut a shallow 'X' on top of the loaf to help it rise in the oven.
Bake in the preheated oven for 30 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and let the bread cool on a wire rack before slicing.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.7 g | 168% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 4010 mg | 174% | |
| Total Carbohydrate | 156.0 g | 57% | |
| Dietary Fiber | 49.3 g | 176% | |
| Total Sugars | 32.2 g | ||
| Protein | 80.9 g | 162% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 692 mg | 53% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 824 mg | 18% | |
*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.
