This easy Paleo bread is easy to make, versatile, and soft and fluffy! It has the perfect texture for toast, sandwiches, and more. This grain free bread is made completely in a blender and baked to golden perfection!

Sliced Paleo bread on parchment paper

This post is sponsored by Bona Furtuna. Thank you for supporting my blog!

Why You’ll Love This Recipe

  • This Paleo bread is mixed together in a blender. So easy!
  • This grain free bread is soft and fluffy.
  • It is great as sandwich bread, toast, and even French toast. Make this Gluten Free French Toast!
  • Unlike most breads, this recipe is made without yeast and without sugar.
  • This bread is made without a bread machine.
  • For a low carb version, make this Keto Bread!
  • There is no need to let the dough proof or rise. Mix and bake!
  • This recipe is Paleo, grain free, gluten free, dairy free, and refined sugar free.
  • Spread some homemade Whole30 almond butter or macadamia butter on top!

Ingredients & Substitutions

Almond flour is a common Paleo baking flour. It is slightly nutty, hearty and delicious. There is no perfect substitute for almond flour. Almond flour is great for this Gluten Free Bread too.

Tapioca flour adds a chewy texture to this grain free bread. Cornstarch (not Paleo) and arrowroot powder are direct substitutes if needed.

Ground flaxseed also adds a great texture. Flaxseeds are hailed as a superfood. They are loaded with nutrients, fiber, and omega 3 fatty acids.

Six eggs go into this quick bread. The eggs are vital in creating a soft fluffy texture. Do not replace eggs with flax eggs, chia eggs, or any other Vegan egg replacement.

Olive oil adds a great flavor and helps sightly thin out the batter. Avocado oil can replace olive oil if needed. I used Bona Furtuna olive oil which is the highest quality!

Grain free bread with olive oil

Room temperature coconut oil is a delicious baking fat. Use coconut oil that is solid, but not cold or melted. Refined coconut oil has a neutral flavor, while unrefined coconut oil has a slight coconut flavor. Use whichever you prefer.

Honey adds a hint of natural sweetness. If desired, maple syrup or date syrup can be used in its place. I wouldn’t suggest leaving it out entirely. Otherwise, this bread would be very savory!

Apple cider vinegar reacts with the baking soda to really help this bread rise. Unlike most of my baking recipes, the goal with this bread was to have it rise considerably.

Baking soda is the perfect leavening agent. It reacts with the apple cider vinegar to give this bread its rise.

Just a pinch of sea salt adds a little something!

Taste & Texture

This gluten free dairy free bread is hearty, a little nutty, and slightly savory. The flaxseed flavor comes through nicely.

It has a great soft and fluffy texture. Similar to regular bread, it is spongy, airy and chewy.

Sliced Paleo bread

Paleo Baking

Paleo baking can be tricky. It oftentimes takes at least two Paleo flours to achieve the perfect texture.

In this grain free bread recipe, both almond flour and tapioca flour contribute to the dough. Almond flour adds a great flavor while the tapioca flour adds chewiness.

The flaxseeds gives this bread some substance. Unlike other Paleo baked goods, this bread needs to be strong enough to withstand the toaster, toppings and sandwich fillings.

Since Paleo baking can sometimes yield dry and bland baked goods, the eggs are super important. The six eggs yield a soft and fluffy final result.

How to Make

Step 1

First, preheat oven to 350 degrees Fahrenheit. Line a 9 inch by 5 inch loaf pan with parchment paper. Lightly spray inside with nonstick spray.

Loaf pan with parchment paper

Step 2

Add all ingredients to a blender or food processor. Blend until completely mixed. Batter will be thick. If needed, stop and scrape down sides of blender occasionally and then continue blending.

Step 3

Once completely blended, pour batter into lined loaf pan. Spread into one even layer.

Batter in loaf pan

Step 4

Bake uncovered for 38 to 40 minutes or until top of bread is golden brown and a toothpick inserted in the middle comes out clean.

Golden brown loaf

Step 5

Remove bread from oven. Allow bread to cool for 30 minutes in pan. Then carefully remove bread from pan and allow it to cool another 30 minutes.

Step 6

Finally, slice and serve.

Expert Tips & Tricks

Use a large enough piece of parchment paper that overhands over the edges. In addition, spray the pan with nonstick spray.

While blending, stop and scrape down sides of blender if needed. This is a lot of ingredients for one blender and it can be tough to get the batter fully blended. I used my Vitamix and had to stop it twice to scrape down the sides to get it fully mixed.

Allow the bread to cool before slicing and serving. It is tempting to dig in immediately, but the bread needs to cool down first.

This bread toasts well! Check out this Air Fryer Toast.

How to Serve & Store

Serve grain free bread once it has cooled. Make almond butter and jelly sandwiches, make it into toast, or use it as the base of French toast. It is also great with Whole30 Egg Salad and Whole30 Chicken Salad!

Store bread in an airtight container at room temperature for up to 3 days. Store in fridge for up to 5 days.

Alternatively, freeze bread for up to 1 month.

Almond butter and jelly sandwich

Paleo Bread Brands

There are some great store bought options nowadays. These brands are convenient for those following the Paleo diet.

Base Culture sandwich bread is great! I have bought this and genuinely like it.

Julian Bakery also offers a great Paleo bread made with almond flour.

Mikey’s produces a great Paleo option. I have not tried it yet, but I do enjoy their Paleo tortillas.

Simple Mills makes an almond flour bread mix. All of their products are great!

Variations & Add Ins

There are several things that can be added to the batter before baking.

For a sweeter result, consider adding:

Dash of cinnamon

An extra tablespoon of honey or maple syrup

Dash of coconut sugar

For more savory options, consider adding:

Teaspoon of garlic powder

Teaspoon of rosemary

Dash of onion powder

Make it into Garlic Bread

Sliced gluten free bread

Frequently Asked Questions

Is this bread Keto?

This bread is not Keto. Both tapioca flour and honey add more carbs than a Keto diet calls for.

What bread can I eat on Paleo?

It is tough to find Paleo bread in stores. There are several great options on Amazon which are linked above.

What is Paleo bread made of?

This Paleo bread is made of almond flour and tapioca flour. I would love to make a cassava flour bread too.

Can you have bread on Paleo?

Paleo is grain free and gluten free. For Paleo, eat only Paleo breads.

Can I toast this bread?


Why is there apple cider vinegar?

The apple cider vinegar reacts with the baking soda to help this bread rise while baking.

You May Also Like

If you make this Paleo bread recipe, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. I would love for you to follow along!  For more ideas, see these Paleo Recipes.

Sliced Paleo bread on parchment paper

Get the Recipe: Easy Paleo Bread (Grain Free, Dairy Free)

This easy Paleo bread is great for sandwiches, toast, and any meal of the day. This grain free bread is made in a blender. It is easy, healthy and delicious. It has the perfect soft and fluffy texture!
4.71 from 57 votes



  • First, preheat oven to 350 degrees Fahrenheit. Line a 9 inch by 5 inch loaf pan with parchment paper. Lightly spray with nonstick spray.
  • Add all ingredients to a blender or food processor. Blend until completely mixed. Batter will be thick.
  • Pour batter into one even layer in lined loaf pan.
  • Bake for 38 to 40 minutes or until top is golden brown and a toothpick inserted comes out clean.
  • Finally, remove from oven. Allow bread to cool for 30 minutes before carefully removing bread from pan. Allow bread to cool for another 30 minutes to an hour before slicing and serving.


  • Use a piece of parchment paper that is large enough to hang over the edges of the pan.  This makes it easier to get the bread out of the pan after baking.
  • Use room temperature coconut oil.  It should be solid, not cold or melted.
  • Stop blender and scrape down sides if needed.  Be sure mixture is completely mixed.
  • Do not rush the cooling process.  This bread will have the perfect texture once it has cooled completely.  This also makes it easier to slice.
  • Store bread in an airtight container at room temperature for up to 3 days.  Or, store in fridge for up to 5 days.
  • This bread freezes well.  Wrap each individual slice and freeze.  Thaw at room temperature before eating.
Calories: 260kcal, Carbohydrates: 19g, Protein: 5g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Sodium: 277mg, Potassium: 86mg, Fiber: 4g, Sugar: 4g, Vitamin C: 1mg, Calcium: 55mg, Iron: 1mg

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