One common lament about those deciding to go on the Paleo diet is having to give up bread. But just because you can’t eat what and grains anymore doesn’t mean you can’t enjoy nice slice of bread or two, just as long as it conforms to the Paleo dietary recommendations. Here is our select list of wheat-free, grain-free paleo bread recipes that you can use for sandwiches, toast, or just to enjoy on their own.
Chocolate Swirl Paleo Banana Bread
The best paleo banana bread becomes an extra special treat with the addition of dark chocolate. The bread makes an excellent breakfast with some coffee or tea, or you can enjoy it as your afternoon snack. One thing is for sure – a loaf of this delicious chocolate swirl banana bread won’t last long!
Ingredients
4 ripe bananas, mashed
4 eggs
1/2 cup almond butter
5 tbsp coconut oil, divided
1 tsp vanilla
1/2 cup coconut flour
1 tbsp cinnamon
1 tsp baking soda
1/4 tsp salt
3 oz. dark chocolate
Instructions
1. Preheat the oven to 350 degrees F. Line a regular loaf pan with parchment paper. In a large bowl, add the bananas, eggs, almond butter, 4 tablespoons of coconut oil, and vanilla. Use a hand blender to combine well.
2. Add in the coconut flour, cinnamon, baking soda, and salt. Blend into the wet mixture, scraping down the sides with a spatula.
3. Melt the chocolate in a bowl in the microwave along with the remaining tablespoon of coconut oil. Stir to combine.
4. Pour the bread batter into the loaf pan. Top with the melted chocolate and use a knife to swirl the chocolate into the batter. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean. Place the bread on a cooling rack and allow to slightly cool before slicing, about 15 minutes.
Paleo Tortillas
A blend of egg whites and coconut flour can make a tasty Paleo version of tortillas. Whether used for tacos or quesadillas, this recipe makes about 8 medium tortillas, which are best served right off the stove. Feel free to adjust the spices in the tortillas to your taste preferences.
Ingredients
6 egg whites
1/4 cup coconut flour
1/4 cup almond milk
1/2 tsp salt
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp garlic powder
Instructions
1. In a small bowl, combine all of the ingredients and mix well. Allow the batter to sit for approximately 10 minutes to allow the flour to soak up some of the moisture, and then stir again. The consistency should be similar to crepe batter.
2. Heat a non-stick skillet to medium-high heat. Coat pan with coconut oil spray. Pour about 1/4 cup of batter onto the skillet, turning the pan with your wrist to help it t=spread out in a thin, even layer. Cook for 1-2 minutes, loosening the sides with a spatula. When the bottom has firmed up, carefully flip over and cook for another 2-3 minutes until lightly browned, then set aside on a plate. Repeat with remaining batter. Serve warm.
Paleo Zucchini Bread
Zucchini bread is an easy and excellent way to incorporate summer squash into paleo bread baking. The ingredients can be split up into two mini loaves or cooked together in one large loaf. Chocolate chips, raisins, and walnuts can also be incorporated into the moist, flavorful bread if desired.
Ingredients
1 1/2 cups almond flour
1 tbsp coconut flour
1 tsp baking soda
1/2 tsp salt
1 cup zucchini, grated
3 eggs
2 tbsp honey
1/2 banana, mashed
1 tbsp coconut oil, melted
1 tsp apple cider vinegar
Instructions
1. Preheat the oven to 350 degrees F. Line a loaf pan with parchment paper. Squeeze any excess moisture out of the shredded zucchini. Whisk together the almond flour, coconut flour, baking soda, and salt in a medium bowl.
2. In a separate bowl, add the eggs, honey, banana, coconut oil, and apple cider vinegar. Use a hand blender to combine. Add the dry ingredients into the wet and stir to combine. Fold in the shredded zucchini.
3. Pour the batter into the loaf pan. Bake for 30-35 minutes, until the loaf is set. Remove from the oven and let cool for 5 minutes before serving.
Lemon Poppy Seed Bread
This sweet paleo bread is more of a dessert than anything else (but also makes the perfect paleo snack). Bright, zesty lemons add a tart bite and poppy seeds add crunch to the loaf. If you want to add the coconut lemon glaze, let the glaze and the loaf of bread chill in the refrigerator before applying.
Ingredients
1/4 cup coconut oil, melted
3 tbsp honey
4 eggs
3 tbsp lemon juice
Zest of 2 lemons
1 tsp vanilla extract
1/2 cup coconut flour
1/2 tsp baking soda
Pinch of salt
1 tbsp poppy seeds
For the glaze (optional):
1/4 cup coconut cream
2 tbsp honey
Zest of 1 lemon
Juice of 1/2 lemon
1/2 tsp vanilla extract
Instructions
1. Preheat the oven to 350 degrees F. Line a bread pan with parchment paper. To make the lemon glaze, place all of the ingredients into a small saucepan and bring to a simmer. Remove from heat and let cool. Transfer to a bowl and place in the refrigerator to cool completely.
2. In a large bowl, add the coconut oil, honey, eggs, lemon juice, lemon zest, and vanilla. Use hand blender to combine. Stir in the coconut flour, baking soda, and salt with a spatula. Fold in the poppy seeds.
3. Transfer the batter to the loaf pan. Bake for 25-30 minutes until set. Let cool on a wire rack for 10 minutes before serving. Drizzle with lemon glaze if desired.
Best Paleo Bread Recipes of 2019
Homemade Paleo Sandwich Bread (my go-to paleo bread recipe)
Cauliflower Bread (low carb)
Paleo Garlic Naan Bread (quick and easy recipe)
Paleo Pumpkin Bread (yum!)
Easy Paleo Lemon Blueberry Bread (kid favorite)
Easy Paleo Zucchini Bread (ermahgerd!)
Paleo Garlic Breadsticks (try these!)
Almond Flour Keto Bread (low carb)
Double Chocolate Banana Bread (the best banana bread ever)
Crusty Paleo French Bread (healthy copycat)
Homemade Paleo Pita Bread (low carb)
Sesame Grissini Breadsticks (crispy wheat-free snack)
The Best Cauliflower Toast (so good!)
Low Carb Paleo Cloud Bread (only 4-ingredients)
Seed and Nut Sandwich Bread (grain-free bread recipe)
Sweet Potato Bread with Pecans (grandma’s favorite)
32 Easy Paleo Banana Bread Recipes (try these!)
Paleo Bagels
On the weekends, I love waking up to a hearty brunch with bagels, smoked salmon and scrambled eggs. Bagels are one of the things I miss the most being on the Paleo diet, but today I’ve found the solution. We’re going to make paleo bagels – delicious, yeast-free, and low-carb bagels that you’re absolutely going to love, ready in just 40 minutes!
Start off by pre-heating your own to 350 degrees Fahrenheit (180 degrees Celsius) and greasing a non-stick donut or bagel pan. In a large bowl, combine almond flour, flaxseed meal, tapioca starch, baking powder and salt and mix very well. Add in the beaten eggs and apple cider vinegar and then mix until you get a homogeneous batter.
Now that you have the batter ready, pour the batter into a piping bag, or a re-sealable plastic bag, then cut off one corner and pipe the batter into the prepared pan, filling each cavity ¾-full. Sprinkle the seeds of your choice on top of the batter (I like a mix of sesame seeds, flaxseeds and sunflower seeds), and then bake for 20 to 25 minutes, until a toothpick inserted in the middle comes out clean. Allow the bagels to cool for at least 10 minutes before removing them from the pan, then tuck in and enjoy!
Ingredients
1 ½ cups almond flour
¼ cup flaxseed meal
6 tablespoons tapioca starch2
teaspoons baking powder
½ teaspoon salt
5 eggs, beaten
2 tablespoons apple cider vinegar
1 tablespoons white sesame seeds, for sprinkling
1 tablespoons whole flaxseeds, for sprinkling
1 tablespoons sunflower seeds, for sprinkling
Instructions
1. Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius) and grease a non-stick donut or bagel pan with coconut oil.
2. In a large bowl, combine almond flour, flaxseed meal, tapioca starch, baking powder and salt and mix very well.
3. Add in the beaten eggs and apple cider vinegar and mix until you get a homogeneous batter.
4. Pour batter into a piping bag (or a re-sealable plastic bag), cut off one corner and then pipe the batter into the prepared pan, filling each cavity 3/4-full.
5. Sprinkle sesame seeds, flaxseeds and sunflower seeds on top of the batter.
6. Bake batter for 20 to 25 minutes, until a toothpick inserted in the middle of a bagel comes out clean.
7. Allow bagels to cool for at least 10 minutes in the pan before removing them.
8. Store bagels in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Paleo Rustic Country Loaf
Once in a while, I like to allow myself the luxury of eating a rustic country loaf. There’s something so warm and comforting about a country loaf style bread, and this recipe is one that makes use of cashew meal and yeast to give it the beautiful texture that it has.
Start off by combining active dry yeast, coconut sugar and warm water in the large bowl. Mix well and let the mixture sit for five minutes until it becomes frothy. Add in the egg, olive oil and apple cider vinegar to the yeast mixture and whisk until well combined. In a medium bowl, combine the cashew meal, tapioca starch and salt and mix well. Sift the dry ingredients into the bowl with the wet ingredients and stir the mixture vigorously with a wooden spoon for thirty seconds until you get a wet and shaggy dough.
Next, cover the bowl with a tea towel and place it in a warm place, letting it rise for the next 60 to 90 minutes until it has doubled in size. As the dough is rising, pre-heat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and grease a baking sheet. Once the dough has doubled in size, place it on the prepared baking sheet and shape into a round loaf. Cut two lines on top of the dough with a sharp knife and then bake the dough for 40 to 45 minutes until bread is golden brown on top. Allow the rustic paleo country loaf to cool completely before slicing into it and enjoy!
Ingredients
4 teaspoons active dry yeast
2 tablespoons coconut sugar
1 cup warm water
1 large egg, lightly beaten
¼ cup olive oil
1 ½ tablespoons apple cider vinegar
3 cups cashew meal (or 3 cups raw cashews, processed into a fine meal)
1 cup tapioca starch
2 ½ teaspoons salt
Instructions
1. In a large bowl, combine active dry yeast, coconut sugar and warm water. Mix well and let the mixture sit for five minutes until it becomes frothy.
2. Add in the egg, olive oil and apple cider vinegar to the yeast mixture and whisk until well combined.
3. In a medium bowl, combine cashew meal, tapioca starch and salt and mix well.
4. Sift the dry ingredients into the bowl with the wet ingredients and stir vigorously with a wooden spoon for 30 seconds, until you get a shaggy dough.
5. Cover dough with plastic wrap and place it in a warm place, allowing the dough rise for at least 60 to 90 minutes, until the dough has doubled in size.
6. As dough is rising, pre-heat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and grease a baking sheet.
7. Once dough has doubled in size, transfer dough to the prepared baking sheet and shape into a round loaf.
8. Cut two lines on top with a sharp knife.
9. Bake dough for 40 to 45 minutes until golden brown on top.
10. Allow bread to cool completely before slicing into pieces.
11. Store the rustic paleo country loaf in an airtight container. Bread will keep for up to a week in the refrigerator or up to three months in the freezer.
Paleo Hamburger Buns
I don’t know of anyone who doesn’t enjoy a hamburger every once in a while. Being on the paleo diet, it’s easy to miss eating normal hamburger buns so today we’re going to be making these super simple paleo almond hamburger buns! These buns come together in just 30 minutes, are fluffy and delicious and are perfect for your burgers!
Start off by pre-heating the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease six round hamburger molds and line a baking sheet with parchment paper or a silpat, then place the greased molds on the baking sheet. Whisk the eggs and melted coconut oil together in a large bowl until combined. Next, sift in the almond flour, baking powder and salt and mix well until you get a homogeneous liquid batter.
Distribute the batter evenly between the prepared molds (roughly half cup of batter per mold) and sprinkle sesame seeds on top of the batter. Bake for 15 to 20 minutes until golden brown on top. Allow the paleo almond hamburger buns to cool for at least 10 minutes before removing them from the molds. All that’s left to do is to tuck in and enjoy!
Ingredients
6 eggs
½ cup coconut oil, melted
1 ½ cup almond flour
2 teaspoons baking powder
1 ½ teaspoons fine sea salt
Sesame seeds, for sprinkling
Instructions
1. Pre-heat the oven to 350 deg. Fahrenheit (180 deg. Celsius).
2. Grease six round hamburger molds and line a baking sheet with parchment paper or a silpat. Place the greased molds on the baking sheet.
3. Whisk the eggs and melted coconut oil in a large bowl until combined.
4. Sift in the almond flour, baking powder and salt and mix well to get a homogeneous liquid batter.
5. Pour the batter into the prepared molds (around ½ cup of batter per mold) and sprinkle sesame seeds on top of the batter.
6. Bake 15 to 20 minutes until golden brown on top.
7. Allow the paleo almond hamburger buns to cool for 10 minutes before removing from the mold.
8. Eat immediately, or store in an airtight container. Buns will keep for up to a week in the refrigerator of up to three months in the freezer.
Paleo Breadsticks
When I was traveling around Italy, I loved that fact that restaurants always gave you a bread basket before your main course arrived. I enjoyed nibbling on the different types of breads that came in the basket, and of all them, I had a special preference for crunchy breadsticks that you could dip into olive oil or other types of sauces. Today, we’re making a paleo version of those delicious breadsticks – a version that is healthy, low-carb and still every bit as good!
Begin by pre-heating the oven to 350 degrees Fahrenheit (180 degrees Celsius) and lining a baking sheet with parchment paper or a silpat. Combine almond flour, tapioca starch, baking powder and salt in a large bowl and mix well. Add in room-temperature water and melted coconut oil and mix very well until you get a homogeneous dough that you can shape into a small rectangle. The dough will be sticky, but spreading a bit of tapioca starch on your handles will make it easier to handle.
Place dough between two large sheets of parchment paper and roll it out into a 1-inch thick rectangle that is approximately 12-inches long. Use a sharp knife to cut the dough into 18 pieces (each piece 12-inches long). Next, grease your fingers with some coconut oil to round the edges of each breadstick, before transferring the breadsticks onto the prepared baking sheet (leaving 1 inch of space between each breadstick.) Brush breadsticks with melted coconut oil and then sprinkle with sesame seeds, then bake for 15 to 18 minutes until breadsticks are crunchy and golden brown. Enjoy the breadsticks immediately or store in an airtight container at room temperature for up to a week. Enjoy!
Ingredients
2 cups almond flour
½ cup tapioca starch
1 teaspoon baking powder
2 teaspoons fine salt
¼– ½ cup of room temperature water (depending on how dry your dough is)
2 tablespoons melted coconut oil + extra for brushing
2 tablespoons of white sesame seeds, for sprinkling (you can also use chia seeds, flax seeds, or dried herbs, depending on your preference)
Intructions
1. Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius) and line a baking sheet with parchment paper or a silpat
In a large mixing bowl, combine almond flour, tapioca starch, baking powder, and salt, and mix well
2. Slowly add in water and melted coconut and mix well until you are able to form a dough that comes together easily and you can shape it into a small rectangle (the dough will be sticky, but spread some tapioca starch on your hands and it will be easier to handle)
3. Place dough between two large sheets of parchment paper and use a rolling pin to roll dough into a 1-inch thick rectangle (approximately 12 inches in length)
4. Use a sharp knife to cut the dough into 18 pieces (each piece 12 inches long)
5. Use coconut oil greased fingers to round the edges of each piece of dough and gently transfer the breadsticks onto the prepared baking sheet (leaving 1-inch of space between each breadstick)
6. Brush breadsticks with melted coconut oil and sprinkle sesame seeds on top of each breadstick
7. Bake breadsticks for 15-18 minutes, until crispy and slightly golden
8. Let breadsticks cool before removing them from the baking sheet
9. Eat immediately or store in an airtight container for up to a week.
Paleo Bread Rolls
For many of us, bread is essential in our meals – as an appetizer, as a side dish for mopping up leftover pasta sauce or simply to nibble on. Bread rolls in particular are one of my favorite ways to start off a meal. Today, we’re making paleo bread rolls, which taste almost like real bread, but are healthier and quicker to make, without any yeast involved!
Start off by pre-heating the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line a baking sheet with parchment paper or a silpat. In a medium bowl, combine the tapioca starch, almond flour, salt and baking powder and mix well. In a large bowl, whisk the egg, water and melted coconut oil together until combined. Add the dry ingredients to the wet ingredients and stir very well until you get a thick but moist dough.
Scoop the dough by heaping tablespoons and then roll the dough into balls between your palms (you should be able to get about six balls). Once balls are rolled, place them on the prepared baking sheet five inches apart and sprinkle dried oregano on top. Bake the bread rolls for 15 to 20 minutes, until the bottoms are slightly golden brown. Allow the bread rolls to cool for at least 10 minutes before eating! They taste amazing slathered with coconut oil, just so you know!
Ingredients
¾ cup tapioca starch
½ cup + 1 tablespoon almond flour
½ teaspoon salt
1 teaspoon baking powder
1 egg, beaten
¼ cup water, room temperature
¼ cup coconut oil, melted
2 tablespoons dried oregano, for sprinkling
Instructions
1. Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius) and line a baking sheet with parchment paper or a silpat
2. In a medium bowl, combine tapioca starch, almond flour, salt and baking powder and mix well
3. In a large bowl, whisk egg, water and melted coconut oil together until combined
4. Add dry ingredients to wet ingredients and stir very well until you get a thick but moist dough
5. Scoop dough by heaping tablespoons and then roll the dough into balls between the palms of your hands (you should get 6 small balls)
6. Place balls of dough on the prepared baking tray 5 inches apart and sprinkle with dried oregano
7. Bake for 15 to 20 minutes until bottom is slightly golden brown
8. Allow paleo bread rolls to cool slightly before eating
Paleo Multi-Seed Bread
I enjoy a good loaf of freshly baked bread, and I especially love a loaf that is rich in fiber and nutrients and texture. Today we’ll be baking a large loaf of paleo multi-seed bread that is filled with a variety of seeds. This is denser than your normal bread but tastes amazing and goes great with sweet spreads or savory foods.
Start off by pre-heating your oven to 350 degrees Fahrenheit (180 degrees Celsius). Next, grease and line a large loaf pan with parchment paper. Allow extra parchment paper to hand from the sides so that it’s easier to remove the loaf once baked. In a large bowl, combine almond flour, sunflower seeds, sesame seeds, flaxseed meal, chia seeds, salt and baking powder and mix well, then add in the water and eggs and stir well until you get a homogeneous batter. Note that the batter will be quite liquid but that is fine.
Pour the batter into the prepared loaf pan and sprinkle sesame seeds on top, then bake for 55 to 60 minutes, until a toothpick inserted in the middle comes out clean. Allow the bread to fully cool before removing it from the pan and slicing it into pieces. I’m sure you’ll love this beautiful bread as much as I do.
Ingredients
1 ½ cups almond flour
1 cup sunflower seeds
¾ cup sesame seeds + more for sprinkling
½ cup flaxseed meal
2 tablespoons chia seeds
1 ½ teaspoons salt
3 teaspoons baking powder
½ cup water
5 eggs, beaten
Instructions
1. Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius). Grease and line a large loaf pan with parchment paper. Allow extra parchment paper to hand from the sides so that it’s easier to remove the loaf once baked.
2. In a large bowl, combine almond flour, sunflower seeds, sesame seeds, flaxseed meal, chia seeds, salt and baking powder and mix well.
3. Add in the water and beaten eggs and stir well until you get a homogeneous batter. The batter will be quite liquid, but that is the way it’s supposed to be.
4. Pour batter into the prepared loaf pan and sprinkle sesame seeds on the top of the batter.
5. Bake batter for 55 to 60 minutes, until a toothpick inserted in the middle comes out clean.
6. Allow paleo multi-seed bread to fully cool before removing it from the pan and slicing it into pieces.
7. To store the bread, wrap it in plastic wrap and keep it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Paleo Coconut Almond Bread
Baking bread is one of my favorite things to do, and smelling the aroma of a fresh loaf of bread in the kitchen is just amazing. Today’s paleo coconut almond bread is easy to bring together, is made in just 50 minutes, and I guarantee that you will absolutely love it.
Start off by pre-heating your oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease and line a large loaf pan with parchment paper. In a large bowl, combine the melted coconut oil, eggs and apple cider vinegar and then whisk until well combined. In a medium bowl, combine shredded coconut, almond flour, salt and baking powder and mix well. Add the dry ingredients to the wet ingredients and stir well until you get a homogeneous batter. If the batter is too liquid, add an extra tablespoon of shredded coconut, but bear in mind that the batter should be easy to pour into the pan.
Pour the batter into the prepared loaf pan and sprinkled golden flaxseeds and sesame seeds on top of the batter. Bake the batter for 40 minutes until a toothpick inserted in the middle comes out clean. Be sure to allow the bread to cool for at least 15 to 20 minutes before removing from the pan and slicing into pieces. This bread is amazing by itself, or better yet, toast it and eat it with scrambled eggs and some bacon! You can also slather it with marmalade and eat it for tea! Either way, this paleo coconut almond bread is just amazing!
Ingredients
¾ cup unsweetened shredded coconut
1 ½ cups almond flour
¾ teaspoon salt
3 teaspoons baking powder
½ cup + 2 tablespoons melted coconut oil
8 eggs
1 ½ teaspoons apple cider vinegar
1 tablespoon golden flaxseeds, for sprinkling on top
1 tablespoon sesame seeds, for sprinkling on top
Instructions
1. Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius) and grease and line a large loaf pan with parchment paper. Allow extra parchment to hang from the sides so it will be easier to remove the bread once baked.
2. In a large bowl, combine the melted coconut oil, eggs and apple cider vinegar and whisk until well combined
3. In a medium bowl, combine shredded coconut, almond flour, salt and baking powder and mix well.
4. Add the dry ingredients into the bowl with the wet ingredients and stir well. If the batter is too liquid, add an extra tablespoon of shredded coconut. Note that the batter should be easy to pour into the loaf pan, and it shouldn’t be too thick.
5. Pour batter into the prepared loaf pan and sprinkle golden flaxseeds and sesame seeds on top of batter.
6. Bake for 40 minutes until a toothpick inserted in the middle comes out clean.
7. Allow bread to cool for 15 to 20 minutes before removing from pan and slicing into pieces.
Rosemary Paleo Bread
I use rosemary in a lot of my savory recipes, firstly because I have a rosemary plant in my kitchen and secondly because it gives any recipe a beautiful fragrance and flavor. Today, we’re making a large loaf of paleo rosemary almond bread that has a moist crumb and is both delicious freshly baked or toasted.
Start off by pre-heating the oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease and line a large loaf pan with parchment paper. Combine the almond flour, unsweetened shredded coconut, flaxseed meal, chopped rosemary, salt and baking powder in a large bowl and mix well. Add in the beaten eggs, melted coconut oil, apple cider vinegar and water, and then stir thoroughly until you get a homogeneous batter.
Pour batter into the prepared loaf pan and bake for 35 to 40 minutes until the bread is golden and a toothpick inserted in the middle comes out clean. Allow the bread to cool for at least 15 minutes before removing it from the pan and slicing it into pieces. Enjoy!
Ingredients
1 ½ cups almond flour
6 tablespoons unsweetened shredded coconut
2 tablespoons flaxseed meal
2 tablespoons chopped fresh rosemary
¼ teaspoon salt
3 teaspoons baking powder
5 eggs, beaten
¼ cup coconut oil, melted
1 tablespoon apple cider vinegar
1/3 cup water
Instructions
1. Pre-heat oven to 350 deg. Fahrenheit (180 deg. Celsius), and grease and line a large loaf pan with parchment paper.
2. In a large bowl, combine almond flour, unsweetened shredded coconut, flaxseed meal, chopped rosemary, salt and baking powder and mix well to combine.
3. Add in beaten eggs, melted coconut oil, apple cider vinegar and water and then stir thoroughly until you get a homogeneous batter.
4. Pour batter into prepared loaf pan and bake for 35 to 40 minutes until golden and a toothpick inserted in the middle comes out clean.
5. Let bread cool for at least 15 minutes before removing from pan and slicing into pieces.
6. Store paleo rosemary almond bread in an airtight container. Bread will keep for up to a week in the refrigerator and up to three months in the freezer.
Nut-free Paleo Buns
Dinnertime almost doesn’t feel completely without buns to accompany the main meal, and while I love most paleo buns, most of them usually contain some kind of nuts, which many people can be allergic to. Today, we’re making nut-free paleo buns that are even those of you with nut allergies can enjoy! These buns not only look just like normal buns, they also have an incredibly moist crumb that is great for soaking up sauces or spreading butter on!
Start off by pre-heating the oven to 350 degrees Fahrenheit (180 degrees Celsius) and lining a baking sheet with parchment paper or a silpat. Grind the sunflower seeds, chia seeds and flaxseed in the blender until you get a fine meal and then transfer it to a medium owl. Add in the baking powder and salt and mix well. Next, place the apple pieces in the blender and process them until you get an apple puree. Transfer the apple puree into a large bowl and add in the eggs, whisking well until you get a pale and frothy mixture that has almost doubled in size.
Sift the dry ingredients into the bowl with the wet ingredients, combining them first with a whisk and then a spatula until fully incorporated. Allow the dough to rest for 10 minutes. The dough will thicken. Divide the dough into 6 even portions and shape them into round buns. Place the buns onto the prepared baking sheet about three inches apart, and flatten them slightly with your fingers. Sprinkle the tops with white sesame seeds and then bake the buns for 30 to 35 minutes, until brown on the outside. Allow the buns to cool for at least 10 minutes before eating. Enjoy!
Ingredients
4/5 cup sunflower seeds
2 tablespoons chia seeds
7 tablespoons flaxseeds
2 teaspoons baking powder
1 teaspoon salt
1 granny smith apple, peeled, cored and chopped into pieces (about ¾ cup)
2 large eggs
white sesame seeds, for sprinkling
Instructions
1. Pre-heat the oven to 350 deg. Fahrenheit (180 deg. Celsius) and line a baking sheet with parchment paper or a silpat.
2. Place the sunflower seeds, chia seeds and flaxseeds in the blender and grind them until you get a fine meal, then sift them into a medium bowl.
3. Add in baking powder and salt and mix well.
4. Place apple pieces in the blender and process until you get an apple puree.
5. Place apple puree in a large bowl together with the eggs and whisk until you get a pale and frothy mixture that is almost double in size.
6. Sift the dry ingredients into the bowl with the wet ingredients, combining them first with a whisk and then a spatula until fully incorporated.
7. Allow the dough to rest for 10 minutes. The dough will thicken.
8. Divide the dough into 6 equal portions and shape them into round buns. Place the buns on the prepared baking sheet, about 3 inches apart, and then press the buns down slightly to flatten and then sprinkle the tops with white sesame seeds.
9. Bake the buns for 30 to 35 minutes, until brown on the outside. Allow the buns to cool down for at least 10 minutes before biting into them.
10. To store, place the buns in an airtight container. Buns will keep for up to a week in the refrigerator or up to three months in the freezer.
Paleo Pita Bread
Alternatives to regular sandwich bread can be difficult to find on the Paleo diet. This pita bread is a wonderful gluten-free alternative that is also extremely easy to make, thanks to the recipe inspired by GlutenFreeFix.com. Prepare only the number of pitas that you plan to eat immediately, since they do not keep well in the refrigerator. The pita can sop up savory sauce or be dipped into hummus. Use it to hold a meatball sandwich, as a base for tuna salad, or for eggs and bacon – the possibilities are endless.
Ingredients
1/2 cup almond flour
2 tbsp coconut flour
1/4 tsp salt
1/4 tsp baking soda
2 eggs
1/2 cup water
2 tbsp ghee, melted
1 tsp honey
Instructions
1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Stir together the almond flour, coconut flour, salt, and baking soda. In a separate bowl, whisk together the eggs, water, coconut oil, and honey. Add the wet ingredients into the dry and stir well to combine.
2. Pour about 1/4 cup of batter onto the parchment paper and smooth into a large circle. Repeat with remaining batter. Bake for 15-20 minutes until set. Let cool for 5 minutes before serving.
Paleo Biscuits
Biscuits are not only a great accompaniment to your dinner, they are the perfect vessel for mopping up a bowl of hearty stew. They also taste good all on their own drizzled with a little bit of honey. These biscuits are superb when eaten warm, right out of the oven.
Ingredients
5 egg whites
2/3 cup almond flour
1/3 cup coconut flour
1 tsp baking powder
1/4 tsp salt
1/4 cup almond milk
2 tbsp coconut oil, softened
Instructions
1. Preheat the oven to 400 degrees F. In a large bowl mix together the almond flour, coconut flour, baking powder, and salt. Stir in the coconut oil and almond milk.
2. In a separate bowl, beat the egg whites until stiff peaks form. Fold into the flour mixture until combined.
3. Line a baking sheet with parchment paper. Scoop about 1/4 cup of dough onto the baking sheet to form approximately 9 biscuits. Bake for 12-15 minutes, or until golden. Serve warm with a drizzle of honey.
Flax Dill Dinner Rolls
The dinner table is not complete without a basket of dinner rolls. This Paleo-friendly version of dinner rolls features an abundance of fresh dill and gets its fluffy structure from flaxseed meal. Serve alongside your main entrée, or use as a bun for shredded pork or barbecue chicken.
Ingredients
1/2 cup coconut flour
1/2 cup flaxseed meal
1 tsp baking soda
1/4 tsp salt
4 eggs
1/4 cup coconut oil, melted
2 tbsp almond milk
1 tsp apple cider vinegar
1 tsp honey
2 tbsp fresh dill, chopped
Instructions
1. Preheat the oven to 325 degrees F. Prepare a baking sheet with parchment paper. Mix together the coconut flour, flaxseed meal, baking soda, and salt in a medium bowl. In a separate bowl, whisk together the eggs, coconut oil, almond milk, apple cider vinegar, honey, and dill. Add the wet ingredients into the dry and stir well to combine.
2. Use your hands to form the dough into small balls and place onto the parchment paper. Bake for 25-30 minutes until the rolls are set. Serve warm.
Paleo Morning Glory Bread (Wholesomelicious)
Fiber-Rich Paleo Bread (Being Brigid)
Paleo Almond Zucchini Bread (Running to the Kitchen)
Paleo Bread Machine Recipe (My Natural Family)
3-Ingredient Paleo Naan (My Heart Beets)
Paleo Chocolate Chunk Banana Bread (Bakerita)
Low Carb Paleo Tortillas (Wholesome Yum)
Grain-Free Rosemary Garlic Flatbread (Savory Lotus)
Garlicky Paleo Bread Sticks (Bulletproof)
Easy Paleo Bread Loaf (Primal Palate)
Paleo Pineapple Bread (Food Faith Fitness)
Paleo Lemon Blueberry Bread (Ambitious Kitchen)
Authentic Paleo Bagels (Gluten Free on a Shoestring)
Garlic Herb Paleo Dinner Rolls (Paleo Running Momma)
Paleo Chocolate Avocado Bread (NOBREAD)
4 Best Flours for Homemade Paleo Bread
1. Almond Flour
As the name suggests, almond flour is made from blanched, finely ground almonds. The flour is relatively high in protein and also contains many other nutrients such as Vitamin E, zinc, magnesium and iron to name a few.
Substituting wheat flour with almond flour can however be tricky as the almond flour is gluten free. This means that if you are adapting a recipe, the consistency of the end product could be quite different. Without the gluten you will lose some elasticity.
The down side is that almond flour, by nature, is at least twice as expensive as traditional cake flour but by making it at home you can cut costs. The added advantage is that you can make ahead of time and your do-it-yourself flour will stay fresh in the freezer for up to 3 months at a time. If you are using the flour from your freezer, simply remove the amount you need. Allow it to stand for 20 minutes and it’s ready to go.
2. Coconut Flour
Coconut flour is made from the dried out pulp of a coconut. It is a delicious gluten free, Paleo suitable flour. It is also a healthy source of fibre, protein and fat.
In terms of baking with coconut flour it is important to realize that adapting recipes can be tricky due to how absorbent coconut flour is. Coconut flour absorbs an incredible amount of liquid, so you can work on using a 1/3rd of the amount of coconut flour in comparison to ordinary flour.
Another fact to be aware of is that most recipes using coconut flour normally contain lot of eggs! This is necessary to bind the ingredients in the recipe together.
Tip: There are hundreds of tried and tested recipes out there, rather follow one of these Paleo coconut bread recipes here, and avoid expensive an disappointing results.
3. Cassava Flour
When it comes to consistency and texture, cassava flour is the one Paleo friendly flour, which behaves most like wheat flour. This makes it a favorite flour to make Paleo breads with.
With most recipes you will be able to use a 1: 1 replacement ratio, making our lives so much easier!
An added bonus to being gluten free is that this flour also supplies a welcome alternative to people who suffer from nut allergies. It really is a winning flour substitute.
There is a downside to utilizing this flour. It has a high carbohydrate content. If you are monitoring your sugar and carbohydrate intake very closely and are not particularly very active it would be wise to consume products made with this flour, in moderation.
4. Tigernut Flour
Surprisingly, despite the name, this flour is actually not made from a nut but rather a small root. It is therefore highly suitable for those who struggle with nut allergies.
Tigernuts were originally found in Northern Africa and the Mediterranean. If we had to go back a few million years, Tigernuts would have made up about 80% of our Paleo diet.
Tigernuts not only contain fibre, iron and potassium but also act as a functional food, a prebiotic (fuel for the good bacteria in your gut to thrive).
A second advantage is that this flour can be used in a 1:1 ratio when adapting your favorite bread recipe.
More Paleo Bread Recipes to Try
Paleo Sandwich Bread
Paleo eating lends itself to sandwiches, but many Paleo dieters go without because they think they can’t have bread. But with this bread specifically made to accommodate a sandwich, you can’t go wrong. Just make sure your sandwich is piled high with meat and vegetables, the two staples of the Paleo method of eating. The ingredients list on this bread is amazing, with real wholesome ingredients, and nothing artificial used. Coconut flour gets the call as the wheat replacement, and there’s even flax used so you’re getting a dose of omega-3s.
Quick Paleo English Muffins
If you’re an English muffin lover it won’t be long before you’re hit with a craving and won’t know what to do to stay on track with your Paleo diet. This English muffin recipe does away with the grains and delivers true muffin taste nonetheless. These have all the little holes and crevices you’d expect from any respectable English muffin, and you can feel free to spread organic grass-fed butter over this, or some nice organic ghee for an out of this world totally Paleo experience.
Sweet Potato Bread
Using sweet potatoes as your base ingredients serves a few purposes. First, it makes it so you don’t have to use a wheat or grain source as the main ingredient. Second, it provides plenty of antioxidants and vitamin support from the sweet potatoes, as well as additional fiber. You’ll still want to get a serving of vegetables in with your meal, as this doesn’t really cut it if you’re having a nice portion of meat with it. Think green leafy vegetables in a salad and you’ve got a nice balanced Paleo meal.
Paleo Garlic Bread
Garlic bread goes great with any of the Paleo pastas we recommend. You’ll be blown away by how easy it is to make this, and how few ingredients it takes. You’ll also likely be pleased to see that it’s all natural ingredients with nothing artificial added, right down to using actual garlic for the garlic flavor. It’s amazing how many commercial foods have garlic flavor but don’t actually include any real garlic.
Grain-Free Sandwich Bread
Getting the grains out is pretty much the top priority when you make a bread that is Paleo approved. That’s what we’re seeing here is the use of coconut flour instead of wheat-based flour. You’re going to get a milky taste from this because they’ve used almond milk, and a creamy taste because there’s cashew butter. This should give the bread a smoothness that you won’t find with other breads on the list, which might make it preferable to some, and others may prefer the other types made out of almond flour or that contain flax meal.
Raisin Bread
This raisin bread will have you wondering if it really is Paleo, or if you’ve just cheated on your diet program. But no worries, everything checks out and you can eat this in moderation just like anything else dubbed acceptable. With ingredients like sweet potatoes, coconut flour, eggs, butter, and raisins, how can you go wrong? She’s managed to exclude all of the things that give the body a hard time in regards to digesting and processing, and replaced them with items that are known to be easy to digest and absorb.
Herby Sandwich Bread
You don’t always have to have ordinary bread when it comes to Paleo bread, and this recipe lets you have focaccia bread, which can really open the doors for a lot of gourmet sandwiches. Picture some nice organic roasted turkey breast resting between a few slices of focaccia, and some nice grilled vegetables to top it off. That’s the sort of meal that will leave you totally satisfied, and won’t put a dent in your waistline. The use of flaxseed meal, almond flour, whole eggs, and Extra Virgin Olive oil keeps you on the approved foods list and results in zero guilt.
39 Easy Paleo Bread Recipes – The Ultimate Guide to Paleo Bread
Jess (Paleo Grubs)
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