Easy Paleo Bread (Grain Free, Dairy Free)
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!
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!
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.
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.
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.
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.
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.
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
Frequently Asked Questions
This bread is not Keto. Both tapioca flour and honey add more carbs than a Keto diet calls for.
It is tough to find Paleo bread in stores. There are several great options on Amazon which are linked above.
This Paleo bread is made of almond flour and tapioca flour. I would love to make a cassava flour bread too.
Paleo is grain free and gluten free. For Paleo, eat only Paleo breads.
Yes!
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 Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, see these Paleo Recipes.
Get the Recipe: Easy Paleo Bread (Grain Free, Dairy Free)
Ingredients
- 1 ½ cups almond flour
- 1 ⅛ cups tapioca flour
- ¾ cup ground flaxseed
- 6 eggs
- ¼ cup extra virgin olive oil
- ¼ cup coconut oil, room temperature
- 2 tbsp honey
- 2 tsp apple cider vinegar
- 3 tsp baking soda
- dash sea salt, optional
Instructions
- 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.
Notes
- 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.
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70 Comments on “Easy Paleo Bread (Grain Free, Dairy Free)”
What’s the serving size for the nutritional info. provided? 2 pieces of bread? Or is that for the whole loaf?
The nutrition facts are for 1 slice. This loaf makes about 12 slices total. Hope this helps!
This bread was really bitter. I absolutely hated it and the only reason it was even eaten is because a family member liked it. Waste of expensive ingredients, hard to clean up, and a normal Vitamix can’t handle the dough.(You need a food processor.)
Super bitter. Smelled good. Looked good. But even adding honey spread, it was too bitter. A waste of expensive ingredients.
Hi Jeannette! I am sorry to hear that. My first thought is that your baking soda may be expired. That usually creates a bitter flavor.
I made the grain free bread. It smelled good while cooking. Looked good. Nice and brown. But when I finally cut into it, it was hollow on the inside and the taste was bitter… really bitter. Very strange. I even added honey to cut the bitterness, but it didn’t do much. This is such a disappointment considering the expensive ingredients.
Love the idea of easy healthy breads! This one is a hit! Thank you for this delicious bread recipe
Hi Conni! I am so happy you enjoyed this bread. I love that it’s a healthier option too!
Is it possible to omit the flax seeds? What might I use to substitute the flax?
Hi Angeline! It may be possible, but I have not tried it yet. I would guess that ground chia seeds or ground almonds (almond meal) would be the best options. Please let me know if you try it!
This bread was great! I have failed with quick breads so often but I only make them because I avoid yeast. I baked the loaf in two mini silicone loaf pans instead of one loaf pan because I bake bread for my 3 year old.
Unintentional tweaks that worked well: I only had a half cup of tapioca so I replaced the rest with arrowroot starch. I used half cup of avocado oil instead of using any coconut oil. I accidentally put 3 tsp of baking powder before I realized it was supposed to be baking soda, so then added 1 tsp of baking soda and a tbsp of ACV.
Intentional tweaks: I added a tsp of vanilla and used erythritol (brown sugar flavor) instead of honey.
The bread is great. I’m going to use this recipe again. It wasn’t as sweet as I would have liked it to have been for my son, because he has a thing against bread and I’m really trying to get him to like it, but for my husband and I it is perfect.
Hi Elizabeth! I am so happy you enjoyed this bread. Thank you for the very detailed review. I really appreciate hearing how you made this recipe work for you. Thank you for taking the time to leave a review and rating!
Very excited to make this. Can’t believe it’s made in a blender and so easy. Question- what can I sub for the coconut oil? I am allergic to coconuts.
Hi Annie! I hope you love it. I would say either room temperature butter (if you are not dairy free) or substitute with olive oil. Hope you enjoy!
Hi, what kind of blender do you use? I have a vitamix and it could not handle the thickness…
Overall, it took some arm strength to blend but it was pretty good considering it was made with almond flour!
Hi Susan! I also have a Vitamix which is what I use. Glad it ended up turning out well for you!
NOT impressed!!! bread tastes like baking soda, every bight it bitter, really heavy and dense, not fluffy as described. the batter is so dense my blender would not blend it and I have a heavy duty powerful blender.
I’m with you. I wish I had read your review. Tastes exactly like baking soda! Had to throw the entire thing away. A waste of good ingredients.