Description
This Paleo Bread Recipe offers a delicious, grain-free alternative to traditional bread, made with almond flour, coconut flour, and flaxseed meal. Lightly sweetened and topped with seeds for a crunchy finish, this loaf is perfect for those following a paleo or gluten-free lifestyle. It’s easy to prepare, baked to perfection, and ideal for sandwiches or toast.
Ingredients
Scale
Dry Ingredients
- 2 cups almond flour (super-fine works best)
- 1/4 cup flaxseed meal
- 1/4 cup coconut flour
- 1 tbsp psyllium husk (optional, for better structure)
- 1 1/2 tsp baking soda
- 1/2 tsp fine sea salt
Wet Ingredients
- 5 large eggs
- 1/4 cup unsweetened almond milk (or any non-dairy milk)
- 1 tbsp apple cider vinegar
- 1 tbsp olive oil or melted coconut oil
- 1 tbsp raw honey or maple syrup (optional for a hint of sweetness)
Topping (Optional)
- 2 tbsp sesame or sunflower seeds
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C). Lightly grease a standard loaf pan and line it with parchment paper to prevent sticking and allow for easy removal.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the almond flour, flaxseed meal, coconut flour, psyllium husk (if using), baking soda, and salt until well combined and no clumps remain.
- Blend the Wet Ingredients: In a separate medium bowl, whisk together the eggs, almond milk, apple cider vinegar, oil, and honey or maple syrup (if using) until the mixture is smooth and fully blended.
- Combine the Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until a thick, uniform batter forms. The batter should be dense and scoopable, not runny.
- Transfer to Pan: Spoon the batter into the prepared loaf pan. Use a spatula to spread it evenly and smooth out the top. Sprinkle sesame or sunflower seeds over the surface if desired.
- Bake the Loaf: Place the loaf in the center of the oven and bake for 45 to 50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Cool the Bread: Remove the pan from the oven and let the loaf cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. Do not slice until fully cooled to maintain the structure and texture of the bread.
Notes
- Using psyllium husk is optional but recommended for better bread structure and elasticity.
- Make sure the almond flour is superfine to achieve a smoother texture.
- You can substitute the almond milk with any non-dairy milk of your choice.
- Letting the bread cool completely before slicing prevents it from crumbling.
- For sweetness, raw honey or maple syrup can be omitted for a more neutral bread, especially for savory uses.
- Storage tip: Keep the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
