Quick easy one bowl paleo bread recipe that’s gluten free, grain free, dairy free, low glycemic, and diabetic friendly. Great for sandwiches!
Paleo Bread Recipe
One of the problems with a gluten free diet is that many gluten free breads are highly processed and not particularly nutritious.
So I’ve turned to paleo bread baking to make a gluten free bread that’s not only delicious, but nutritious, too! And fast, because it’s a one bowl quick bread, which means you just mix, pour, and bake—no yeast and no rising time.
The best thing about this recipe is how well it works for a variety of dietary requirements.
It’s paleo, of course, but it’s also gluten free, reduced carb, and diabetic friendly. With around 8 grams of net carbs per slice (12 grams of carbs minus 4 grams of fiber), you’ll find it a welcome addition to your table.
Here are some common questions I ran across while working on perfecting this recipe.
Can you have bread on paleo?
Yes, you can have bread on paleo because there are many paleo-compatible ingredients that can be used to bake bread.
What is paleo bread made from?
Almond flour, golden flaxseed meal, arrowroot flour, olive oil, honey, eggs, salt, and leavening powders to help the bread rise without yeast.
While testing this recipe, I kept a spreadsheet to make notes on every ingredient variation. That’s how seriously I take my bread!
One of my many recipe-testing spreadsheets
What bread is paleo friendly?
Bread made from the flour of nuts, seeds, and roots is more likely to be paleo friendly. Before choosing a paleo bread or a paleo bread recipe, check ingredient lists carefully. Avoid dairy, grains, and refined sugars.
How can you use paleo bread?
You can use paleo bread any way you would use conventional sandwich bread. You can eat it plain, or make it into garlic bread. It toasts beautifully and works well with sweet or savory spreads.
Tips for Making This Bread
- Make sure you get golden flaxseed meal. Regular flaxseed meal has a much darker color and a stronger flavor that can be overpowering in bread. Read up on the difference here.
- Use a mild olive oil, not a robustly flavored one, unless you are intentionally going for a more olive oil-flavored loaf.
- Like any gluten free recipe, substitutions can be a little tricky. In this recipe, you can use your favorite liquid oil in place of the olive oil, but I recommend you stick to the correct types and quantities of flour to get the best result.
- As it bakes, you may notice that a little “hat” of crust pops up on one side or the other (or both) of the loaf. This is normal and indicates that the bread is rising as it should. Bread without gluten, grains, or gums is not very stretchy, so you’ll get a unique shape to the top of the loaf every time.
In summary, this rich and hearty paleo bread is delicious, filling, and suitable for any purpose. Enjoy!
Looking for more recipes compatible with gluten free, paleo, keto, and low carb lifestyles? Try my famous keto breakfast bowl.
Paleo Bread Recipe
Quick easy one bowl paleo bread recipe that’s gluten free, grain free, dairy free, low glycemic, and diabetic friendly. Great for sandwiches!
Ingredients
- 1/4 cup water
- 4 large eggs
- 1/4 cup olive oil mild flavor
- 1 tablespoon honey
- 3/4 cup golden flaxseed meal
- 1 1/2 cups almond flour
- 1/2 cup arrowroot flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
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Preheat the oven to 425°F. Line an 8 inch by 4 inch pan with a piece of parchment paper as wide as the bottom of the pan in the bottom to prevent sticking. Make it extra long, so that the extra length can be folded over the short ends of the pan (this will make handles to make it easy to remove the loaf).
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Combine the water, eggs, oil, and honey in a large mixing bowl. Mix well.
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Pour the golden flaxseed meal over the wet mixture. Add the almond flour, arrowroot flour, baking powder, salt, and baking soda to the bowl. Mix well. Pour the batter into the prepared pan.
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Bake 25 to 30 minutes, until the top of the loaf is deep golden brown. Remove from oven, then cool in the pan for 15 minutes. Run a butter knife around the edges to loosen the loaf. Turn the loaf out onto a wire rack and cool completely. Store airtight and refrigerated.
Recipe Notes
You can use a 9 inch by 4 inch pan, but the loaf will be flatter because it's more spread out.
This recipe is easily doubled, but if you double it, cook it in two 8 inch by 4 inch pans. If you try to bake a double recipe in one large pan, it won't cook all the way through the middle (I've tried it).
melissa chapman
That bread looks amazing and has so many great attributes. I know people with special needs will make this and be able to keep up their diets
Crystal Carder
I love this bread recipe. Bread has always been a favorite, glad to finally find a better, healthier recipe for it.
Amber Myers
I will have to try this. I do love fresh bread, and this looks tasty.
Tomi
I love the smell of fresh baked bread. Lately we’ve been baking a lot of that two ingredient bread. I may have to try this Paleo version it looks delicious
Tasheena
I’ve never tried to make bread before. Looking forward to giving this recipe a try.
Nikki Wayne
Thanks for sharing about this paleo bread. Such a great option.
Marysa
I’m not sure I have tried any paleo recipes. This sounds like a yummy bread recipe and something different to make.
Lynndee
I baked different kinds of breads last year, but haven’t tried baking paleo bread yet. Going to save your recipe. Looks good!
Kathy
This bread looks amazing. I have actually been wanting to make bread. I will have to save this and give it a try later.
Janeane M Davis
This bread looks particularly nice. I do not use a lot of gluten free products so this is exciting to me.
Catalina
I love to bake bread at home! And I am always looking for new recipes! I will try this!
Chef Dennis
This bread recipe looks really delicious! I’m sure it will be a great hit in our table.
Cathi Mini
Oh wow! It really looks so delicious and easy to do because of step by step procedures! Thanks for sharing this recipe. I would love to make my own.
Anosa Malanga
I have never tried making something like this and I guess its time for me try making one. I hope I can successfully make this. Will surprise my parents with this.
Shannon Gurnee
This looks like a yummy recipe! I would love to try this. Thanks for sharing.
Long
Thank you for making such great tasting, easy and healthy meals!!I look forward to seeing all the yummy stuff you will post in 2021!
Dustin
Such a wonderful recipe and a very beautiful photo! I will definitely try to cook. I love your blog! I look forward to updates.
Jason
This sounds like such a hearty and delicious meal – proper comfort food for the whole family.
Beekite
I have tried it for dinner tonight. It was a success. It’s so easy to make^^. Thanks so much. I will be trying more of your dishes
Andy
I tried this recipe two nights ago and it is HANDS DOWN the best paleo bread recipe I’ve ever encountered. I didn’t have golden flaxseed meal so took a chance and used chia seeds instead and it was still amazing. So many low carb bread recipes turn out “eggy”, but not this one. I cut the last few pieces a little thicker and made amazing French toast as well.
Jason
I’ve made this several times and it’s a hit around here. I’ve also made it with some variations…
To make a dessert/breakfast loaf I add vanilla, chopped walnuts and dark chocolate chips. I also add a bit more sweetener.
To make a dinner loaf, what we call onion loaf, I omit the salt and add about a packet and a half of onion soup mix.
Great recipe, thanks so much.
Linda
Thank you for this amazing recipe! In future, will make ONLY double batches. Perfect for our tuna melts today, toast with jam, or just plain. (Made a loaf earlier then had some for lunch AND dessert.) No more paying $9.99 for a grain-free loaf at grocery store, and this has better consistency, taste, & ingredients!
Used dark brown freshly ground flaxseed bc have not been able to find golden flaxseed here in Central Valley Calif since around 2020. No honey in the house, so subbed coconut sugar & water for honey. (I mix 1/4 c coconut sugar + 2 tbsp warm water, then store leftovers in frig.)
Mild flavor, even w brown flax. Rich texture. Looking forward to having this around as my go-to bread, and can’t wait to try variations.