Easy Paleo Bread (Grain Free, Dairy Free)
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
40 mins
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Additional Time
1 hr
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Total Time
1 hr 55 mins
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Servings
12 slices
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Calories
260 kcal
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Course
Main Course, Breakfast
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Cuisine
American
Easy Paleo Bread (Grain Free, Dairy Free)
Description
The Easy Paleo Bread recipe replaces grains and dairy with almond flour, tapioca flour, and flaxseed, combined with eggs and oils to create a dense yet tender loaf. The honey adds a mild sweetness, while apple cider vinegar reacts with baking soda to help the bread rise. Blending the ingredients thoroughly in a food processor ensures an even mixture with a thick batter consistency for baking.
Baking at 350°F in a parchment-lined loaf pan produces a golden crust and a firm crumb after about 40 minutes. Cooling the bread completely before slicing is important as it sets the texture and prevents crumbling. The recipe uses a moderate amount of olive and coconut oil to maintain moisture without introducing dairy products.
This bread is suitable for those avoiding grains and dairy and can be stored at room temperature for a few days or frozen in slices for longer keep. Proper wrapping maintains freshness and texture during storage.
Line the loaf pan with parchment paper extending over edges to ease removal after baking.Use room temperature coconut oil in solid form to ensure proper mixing.Stop the blender or food processor to scrape down the sides to ensure even mixing of ingredients.Allow the bread to cool fully before slicing to achieve best texture.Store bread in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.Freeze individual slices wrapped to maintain freshness; thaw at room temperature before eating.
Ingredients
- 1 ½ cups almond flour
- 1 ⅛ cups tapioca flour
- ¾ cup Flaxseed ground
- 6 egg
- 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 salt optional, sea salt
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 adequate parchment paper to lift the baked bread from the pan easily.
- Ensure coconut oil is solid and at room temperature before mixing.
- Scrape down the blender sides during mixing to incorporate all ingredients evenly.
- Cool bread completely before slicing for best texture and easier cutting.
- Store bread at room temperature up to 3 days or refrigerated up to 5 days in airtight conditions.
- Freeze single slices wrapped well; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 277mg | 12% |
| Potassium | 86mg | 2% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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