Paleo Homemade Bread
Discover the perfect loaf with this Paleo Homemade Bread recipe, a nourishing alternative to traditional bread that's both grain-free and gluten-free. Made with almond flour, coconut flour, and a touch of tapioca flour, this bread delivers a tender, moist crumb while staying true to paleo principles. Naturally sweetened with honey and enhanced with apple cider vinegar for a delightful tang, this simple yet satisfying recipe comes together in just 15 minutes of prep time and bakes to golden perfection in under 40 minutes. Ideal for breakfast, sandwiches, or as a snack, this easy-to-make loaf is a wholesome way to enjoy bread, free from refined ingredients. Whether you're following a paleo lifestyle or simply seeking a healthier homemade option, this bread promises flavor, versatility, and nourishment in every slice!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 2 tablespoons Coconut flour
- 1 tablespoon Tapioca flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 5 whole Eggs
- 1 tablespoon Apple cider vinegar
- 1 tablespoon Honey
- 0.25 cup Coconut oil, melted
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, combine the almond flour, coconut flour, tapioca flour, baking soda, and salt. Stir well to ensure that all the dry ingredients are evenly distributed.
In a separate bowl, whisk together the eggs, apple cider vinegar, honey, and melted coconut oil until smooth and well combined.
Pour the wet ingredients into the dry ingredients and mix with a spatula until a thick batter forms. Make sure there are no lumps from the flour.
Transfer the batter into the prepared loaf pan and spread it evenly using the spatula.
Place the pan in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center of the bread comes out clean.
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes.
After cooling, carefully lift the bread out using the parchment paper and let it cool completely on a wire rack before slicing.
Slice the bread and serve. Store leftover bread in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
2128 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.7 g | 233% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 930 mg | 310% | |
| Sodium | 2812 mg | 122% | |
| Total Carbohydrate | 76.6 g | 28% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 26.5 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 558 mg | 43% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 464 mg | 10% | |
*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.
