Paleo Pain de Mie
Enjoy the comforting taste of bread while staying true to your paleo lifestyle with this Paleo Pain de Mie recipe. Crafted from nutrient-dense almond flour, coconut flour, and arrowroot starch, this grain-free version of the classic French loaf is light, tender, and perfectly sliceable. Flavored with a touch of honey and enriched with eggs and melted coconut oil, it delivers a moist texture with just the right balance of richness. Ideal for sandwiches, toast, or simply slathered with your favorite spread, this versatile recipe is gluten-free, dairy-free, and free from refined sugars. With minimal prep time and a straightforward baking method, it’s the perfect solution for paleo-friendly homemade bread. Bake this healthy loaf and savor indulgence without compromise!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cups Arrowroot starch
- 1 teaspoon Baking soda
- 0.5 teaspoons Sea salt
- 4 Eggs, large
- 0.5 cups Almond milk, unsweetened
- 1 tablespoon Apple cider vinegar
- 0.25 cups Coconut oil, melted
- 1 tablespoon Honey
Instructions
Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper, ensuring it hangs over the sides for easy removal.
In a large mixing bowl, combine the almond flour, coconut flour, arrowroot starch, baking soda, and sea salt. Whisk thoroughly to remove any lumps.
In a separate bowl, beat the eggs lightly. Add almond milk, apple cider vinegar, melted coconut oil, and honey. Whisk until the mixture is smooth and well combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until everything is completely combined and a batter forms.
Transfer the batter into the prepared loaf pan, spreading it evenly with the back of a spoon or spatula.
Place the pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in 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 10 minutes.
Using the overhanging parchment paper, lift the bread out of the pan and transfer to a cooling rack. Allow to cool completely before slicing.
Serve sliced Paleo Pain de Mie as sandwich bread or toast. It can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 215 mg | 9% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.5 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 176 mg | 4% | |
*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.
