Paleo Gluten-Free Wholemeal Bread
Experience the perfect balance of health and flavor with this Paleo Gluten-Free Wholemeal Bread, a nutritious and satisfying alternative to traditional loaves. Made with a blend of almond, tapioca, and coconut flours, this bread is packed with fiber-rich chia seeds, flaxseed meal, and crunchy pumpkin seeds for added texture and nourishment. Sweetened naturally with raw honey and leavened with a hint of apple cider vinegar, this recipe is dairy-free, grain-free, and ideal for gluten-free and paleo lifestyles. With its fluffy, moist interior and golden crust, this wholesome bread is perfect for breakfast toast, sandwiches, or even as an afternoon snack. Ready in under an hour, this quick and versatile recipe is sure to become a go-to staple in your kitchen!
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Recipe Information
Ingredients
- 2 cups almond flour
- 1 cup tapioca flour
- 0.5 cup coconut flour
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 4 large eggs
- 1 cup almond milk
- 2 tablespoons raw honey
- 1 tablespoon apple cider vinegar
- 3 tablespoons chia seeds
- 2 tablespoons flaxseed meal
- 2 tablespoons pumpkin seeds
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.
In a large bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, and salt. Mix well to remove any lumps.
In a separate bowl, whisk together the eggs, almond milk, honey, and apple cider vinegar until smooth.
Gradually add the wet mixture into the dry ingredients, stirring continuously to form a batter.
Fold in the chia seeds, flaxseed meal, and pumpkin seeds until evenly distributed.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Place the loaf pan in the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
Once cooked, remove from the oven and let it cool in the pan for about 10 minutes before transferring the bread to a wire rack to cool completely.
Slice and serve. Store leftover bread in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
2650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.7 g | 193% | |
| Saturated Fat | 24.8 g | 124% | |
| Polyunsaturated Fat | 11.3 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2920 mg | 127% | |
| Total Carbohydrate | 259.5 g | 94% | |
| Dietary Fiber | 61.7 g | 220% | |
| Total Sugars | 64.8 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 1192 mg | 92% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 1137 mg | 24% | |
*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.
