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The Best Paleo Bread Recipe (Almond Flour Bread)

One try and you'll proclaim it the best paleo bread recipe! My paleo almond flour bread is gluten-free and low carb, but still sturdy enough for a paleo sandwich bread.

Instructions

Prep Time 12 minutes
Cook Time 40 minutes
Total Time 52 minutes
Servings: 12 servings
Author Maya Krampf from WickedSpatula.com

Ingredients

  • 1/4 cup Water (lukewarm)
  • 1/2 tsp Coconut sugar (this will be consumed by the yeast and is required)
  • 1 packet Active dry yeast
  • 3 cups Blanched almond flour
  • 1/4 cup Tapioca flour
  • 1 tbsp Paleo baking powder
  • 1/2 tsp Sea salt
  • 5 large Eggs
  • 1/4 cup Coconut oil (melted)
US Customary - Metric
  1. Preheat the oven to 350 degrees F (176 degrees C). Line a 8x4 loaf pan with parchment paper, so that it hangs off at least 2 sides (for easy removal of the paleo bread later).

  2. In a small bowl, stir together the warm water and coconut sugar. Stir in the yeast and set aside for 10 minutes.

  3. Meanwhile, combine the almond flour, tapioca flour, baking powder, and sea salt in a food processor and turn on for a few seconds to mix together.

  4. Add the eggs. Pulse until uniform. Add the melted coconut oil, then pulse again.

  5. When the yeast puffs up and volume has increased to 3/4 cup (96 grams), it's done proofing. Add it to the food processor and pulse just until uniform.

  6. Transfer the batter to the lined pan. Smooth the top with a spatula, rounding slightly. Bake for 40-50 minutes, until an inserted toothpick comes out clean.

Recipe Notes

Serving size: 1 slice, 3/4-inch thick

Nutrition Information Per Serving

Calories: 243 | Fat: 21g | Total Carbs: 9g | Net Carbs: 6g | Fiber: 3g | Sugar: 1g | Protein: 9g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.

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