Gluten Free, Grain Free, Dairy Free, Low Carb, Sugar & Yeast Free
Paleo Bread Recipe:
Are you looking for the perfect paleo bread recipe for a sandwich or for toast? This paleo bread recipe is perfect for both!
After months of working on this recipe I have finally come up with the best combination of ingredients. In the past I tried several recipes I came across online and none of them came out exactly how I wanted.
This delicious paleo bread Recipe can be eaten plain or used as sandwich bread. This is the best homemade paleo bread recipe that can be used for sandwich bread because it does not easily fall apart or crumble as many breads do. This bread is my favorite for sandwich bread for lunch, just add avocado and some veggies.
I also love toasting this bread and adding butter (almond or coconut butter) tastes so good! Makes an easy and quick breakfast when there is no time to cook.
Ingredients:
-1/2 Cup Coconut Flour (see it here)
-1 1/4 Cups Almond Flour (see it here)
-1/4 Cup Ground Chia Seeds or Flaxseeds (see it here)
– 5 Eggs
-4 Tablespoons Melted Coconut Oil (see it here)
-1 Tablespoon Apple Cider Vinegar (see it here)
-1/4 Teaspoon Sea Salt (see it here)
-1/2 Teaspoon Baking Soda
(This recipe makes a smaller loaf of bread, in order to have larger pieces of bread you may want to double the recipe)
Paleo Bread Recipe Instructions:
1. Blend all dry ingredients in bowl and all wet ingredients in separate bowl.
2. Combine wet and dry ingredients.
3. Pour into a 7.5 “x 3.5” loaf pan and smooth the top.
4. Bake at 350 degrees for 40 to 50 minutes.
5. Let cool before slicing.
Also, if you like this paleo bread recipe, check out my new recipe for Almond Flour Paleo Crackers! Which make a great snack!
I’m not paleo but I like including all kinds of recipes into my life 🙂 nice one!
I saw this post on Slightly Indulgent. I shared an apple protein donuts recipe, I’d love for you to check out as well 🙂
Can I substitute the eggs with chia seeds?
It’ll be too dry and won’t stay together if you don’t use at least 5-eggs. I tried one recipe that only used 3-eggs & it turned out like crumb cake. It didn’t bins together & the taste and texture of dry oats.
I would substitute the eggs with mashed banana or pumpkin or sweet potato purée.
The conversion is 1/4 cup for one egg this would work cause bananas will add moisture.
I doubled this recipe. I put the first half of the batter/dough in a pan and noticed how dry it seemed. I went ahead and baked that loaf. For the second loaf, I added about 3/4 C of GOAT YOGURT and about 3/4 C of ORGANIC APPLE SAUCE. My kids were not happy with the first dry loaf but they adore the more moist loaf with the yogurt and apple sauce. I understand that I am make it considerably less Paleo with my additions but it was delicious!!
Did you do REGULAR recipe THEN add goat yogurt & apple sauce?
This looks so yummy and moist!! Thanks for linking up at our Gluten Free Fridays party last week! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I hope that you’ll join us this week to share more yummies! Also, be sure to stop back by to see who the winner of the Planet Rice will be! The winner will be announced at GFF #9 Cindy from vegetarianmamma.com
I just made this bread this afternoon. It’s perfect! I toasted a piece and put some coconut butter on it and it was delicious! Thanks for the awesome recipe.
I baked this bread 3 days ago as i started a gluten free diet recently. I absolutely loved it! My 2 year old son does not like bread but i was surprised to see him eat 2 slices without a complaint. Thankyou so much for this awesome recipe. It will be a regular in our house.
I have yet to find a grain free bread that I love, but would love to give this a go! I would also like to feature your recipe but notice there is no link back provided, if you get one before tomorrow, let me know!
hello lori,
i would just like to know how much carbs are there in one slice of this bread. or what are the calorie value of paleo bread. i have tried this bread couple of times now and i love it. i am on atkins diet and wold like to know if i am consuming the right amount of carbs or more??
A few comments up I posted all the nutritional info except, I don’t think I calculated the calories. You can put it into a free recipe calculator online. Hope this helps!
I cant seem to find the nutrition information anywhere, could you please repost?? Thanks so much, anxious to try this recipe!
I copied the recipe into Myfitnesspal using Flax seeds and large eggs.
15, 1/2 inch, servings
Calories 133, Fat 11g, Total Carb 6g, Fiber 3g, Sugars 1 g, Protein 5g per serving.
Thank you!
Thanks! I use that app too. I just made this…45 min. At 350° double batch using 3 cups almond flour. I only had 5 eggs though so i threw in 1/2 cup flax seeds, two extra tablespoons of coconut oil, half a cup of chopped almonds, and a half cup of water. It came out perfect. Not the best tasting bread but the texture was ideal and the top nice and crunchy. I’ll still eat it!
Wowsers-this my kind of bread and oh so healthy! Thanks for sharing this fabulous recipe with us on Allergy-Free Wednesdays!
Should the bread rise? We just baked some and it seem to be done baking in 35 minutes and it did not rise. Any thoughts?
Hi Derek, It should rise a little due to the reaction between the baking soda and apple cider vinegar, however it does not rise anywhere near what a typical bread would(with yeast and flour). The recipe makes a somewhat smaller loaf of bread and a narrower pan would create taller pieces. In order to get larger pieces of bread I sometimes double up the recipe. It may be done around 35 to 40 minutes depending on the oven rack height, check if the bread has lightly browned on the top.
Do you think using almond meal vs. almond flour would make any difference? We usually use meal for everything. By the way it taste GREAT!
We were thinking of using a taller thinner pan and doubling up the recipe so we would have more of a sandwich bread
Thanks for the fast response 🙂
So glad you liked the paleo bread recipe! 🙂 I have tried using both almond meal and almond flour for the recipe and it did not make a difference in the result for me, so either one should be fine. I am sure you will like it even more when you double recipe, it comes out exactly the same size as typical bread. (I will add a note on the top of the post so others can see the option of doubling the recipe to get larger bread slices.) Thank you for sharing the results!
Hi Lori,
good recipe. I am not on a paleo diet but was diagnosed with type II diabetes and trying to get away from sugars and breads which is tough since I am a bread lover. I hate coconut with a passion so is it good to use all almond flour or meal? And I am not adverse to using yeast so would it rise better adding yeast to the mix?
thanks,
Carlos
Hi Carlos, giving up bread was a tough one for me too. But there are some great options with coconut flour and almond flour. For this bread, either almond meal or flour will work. The one I usually purchase is labeled almond meal/flour. If you are going to switch out the coconut flour for all almond, just remember that coconut flour is a heavier flour, so you will need to replace the amount of coconut flour with even more almond flour. Yeast should definitely make it rise better, I haven’t given this a try though.
Hi there,
I don’t think yeast would help here because it feeds on sugars and there is practically no sugar in this recipe. Taht’s why a chemical levening like Baking powder or baking soda, along with something acidic like the apple cider vinegar works best here.
Me too, its in the oven and looks done at 35 mins. Plus the dough was more like cookie dough so I just patted it into the pan….. is that how its supposed to be? Hope it tastes good and holds together because I double the recipe so if it doesn’t that’s a lot of ingredients wasted!
Mine turned out very dense and dry and a doesn’t hold too well in the toaster. We will still eat it but I don’t know what I did wrong. Definitely needs more moisture in the dough. Maybe next time I’ll add a cup of applesauce or reduce the amount of coconut flour, that sucks up moisture like anything.
Hi Natalie, sorry to hear it came out dry, did you measure the coconut oil when melted?
Mine came out the exact way. My measurements are accurate ( had enough cooking classes to know) and I double checked ingredients before placing in the oven. I hope it comes out well, and I do not have to throw it out.
Thanks! We will for sure be doubling and using a smaller pan. Thanks for all the help
My first time making this recipe. I used a 9.25×5.25×2.75in loaf pan because that’s all I had. The batter did not ‘pour’ into the pan, rather it was very clumpy (I followed the recipe exactly, too.) It seemed done in less than 30 minutes and it was rather dry. I am a little disappointed with the way my loaf turned out.
I will have to try making it again using a smaller pan to see if it makes a difference.
Hi Josh, did you use the coconut oil when it was liquid? Measuring it when it is hardened may influence the end result. Also, try using extra coconut oil to grease the pan before pouring in the batter. Maybe try covering the bread while cooking. The batter should be thick but not really clumpy. Maybe try using an electric mixer or adding a few drops of water if necessary. Sorry to hear that it did not turn out well. Hope this helps.
Hey Lori, thanks for the quick response!
I melted the coconut oil until it was liquid and then measured it. Yes I oiled the pan with some coconut oil. As I mentioned before, the batter doesn’t ‘pour’ into the pan, it has the consistency of slightly-dryer mashed potatoes. I hand mixed it instead of using an electric mixer.
Cool thanks I will have to try your suggestions and see how it turns out a second time.
When I make it the batter doesn’t pour into the pan either. The batter ends up fairly thick and is more similar to as you mentioned soft mashed potatoes. (maybe just add a tablespoon or 2 of water or coconut oil, if it seems too dry) Hope the next one turns out well!
one last question ! Does the size of the loaf pan matter? THANKS : )
I have made it in different size loaf pans and the bread comes out the same, it just depends on what type of shape and size of the bread you prefer. I prefer a very narrow pan (mine is 7.5″ x 3.5″) which creates taller pieces of bread. The recipe does make a small loaf of bread (the pieces come out to about 1/2 to 3/4’s the size of an average piece of bread and I sometimes double the recipe if I want larger pieces of bread.
If you double the recipe, what size loaf pan would you recommend?
I’ve been missing eating bread ever since my family and I went wheat-free more than 6 months ago. Your recipe looks awesome and gets great reviews. I’m looking forward to baking this bread very soon but need some additional info before I try it out. When you double this recipe do you still use the 7.5″ X 3.5″ pan?
The size I use is 8.5 by 4.5, when the recipe is doubled. Hope you enjoy the bread! 🙂
one thing which may help with the density is beating a couple of the egg whites separately till soft peaks and adding at the end. The egg whites will give the bread a “lift” with the added air and make it lighter. Just don’t over stir the beaten egg whites into the mixture.
Thanks for the suggestion 🙂
I wish you had mentioned melting/heating the oil in you directions with the recipe. My loaf is in the oven now and fear i will have the same issues as others. This is my first time baking with coconut oil and when i googled if it should be melted it stated only if the recipe specifies. Maybe an edit is in order.
Sorry, I will add this to all of my recipes. I should have included it for those not used to baking with coconut oil. I hope the bread came out good.
Hi Lori, I love getting the emails each day so I know when someone posts on here. I’m going to make the bread today and wash my hair with baking soda! on the bread, do you think it would be OK to use applesauce for some of the eggs? I wanted to make a double batch but at $8.50 a dozen for eggs (from pasture raised chickens, it was getting a little pricy… what do you think? Thanks again, Kat
Hi Kat, I am so glad you like the email updates! Let us know how the bread turns out. Substituting applesauce for the eggs should work fine, many people use that as a substitute in recipes, especially since there will be a few eggs in the recipe to act as a binder. Hope you like the no poo method for washing your hair. It seems strange at first, but after a few days or the first couple weeks you get use to it. After only a couple weeks I saw a great change my hair!
Hi Lori, I went ahead and made a regular loaf. I’m waiting right now for it to cool so I can check it out. I actually had a small loaf pan that it fit in perfectly. It’s so cute! lol
My hair is still a little damp but it was easy enough to comb out. My hair is waist length and I wear it in a pony tail most of the time. I put it on dry like you said you do and next time I’ll do it in the shower. lol I had lots of powder to clean up when I got out of the shower. I’m assuming you do it in the shower before actually turning on the water??? Let me know. I had some left over from the 5 tablespoons of baking soda. I felt like I had a really big head of hair and I just couldn’t get anymore on it. (: I also used the ASV afterward and my hair is as good if not better to comb out now so I’ll keep using that too.
what about body wash? What do you use for that? It seems if I’m not going to use chemicals on my head, I shouldn’t use it on the rest of me either. Thanks for everything you do here. I’m really glad I found you. Kat
Hi Kat, I usually put the baking soda on in the shower before I turn the water on, I occasionally put it on over the sink but it does end up a little messy. For body wash the only thing I use is coconut oil. Coconut oil is anti-bacterial and anti-viral, plus it is also very moisturizing even when just putting it on and rinsing it off. 🙂 I am so glad you like the website!
I also like the way you get back to me so fast and I thank you for that Lori.
Now I have another question. Maybe 2… Do you put the coconut oil on before you start the shower too? How much do you use? It just so happens I just got a big jar of it the other day. lol Little did I know… What about deodorant? You have me thinking I can really get all this yucky stuff off my body. lol Thanks for all you help.
Oh btw, my hair really is greasier than before I washed it yesterday. My hair is greasy usually within a day or 2 even at 57 years old. I don’t like to wash my hair so often because it’s just not good for my hair. How often can I use the baking powder? I thought it would be drying since it seemed to soak up the grease in my hair when I was putting it on. I guess I was wrong there. (: I’ll try it again tomorrow to see if it is any better. I just put it up in a pony tail anyway so It’s hard to tell.
Thanks again, Kat
I use probably a tablespoon or two of the coconut oil, a little goes a long way. I usually just put it on in the shower. When I first used the baking soda to wash my hair the second day it seemed greasy, but then I realized that I needed to use more baking soda and also rub it in better. I think the amount of baking soda to use really depends on the person.
Wow, You pay a lot for those eggs. I have pastured organic eggs that I see for 4.00.
Hi Lori,
I was wondering if anything can be substituted for the Ground Chia Seeds or Flaxseeds? I need to avoid most seeds as well as grains and would love to try this out.
Thank you,
Mark
Hi Mark, You could substitute crushed nuts. I have tried this for someone in my family allergic to flaxseeds, I used crushed walnuts and it came out great!
Thank you!
I bought a loaf of Coconut Paleo Bread at the market yesterday and paid $10.94 for one small loaf! Determined to find a cheaper alternative, I read the ingredients on the package and purchased them while I was still shopping. When I got home, I searched for a recipe using these ingredients as the bread was fairly tasty. I couldn’t find an exact match, but in my search, I did find *this* recipe. I had just bought psyllium husk, but didn’t have chia or flax seeds, so I substituted that. Also I used half coconut oil and half olive oil because I just didn’t have enough coconut oil on hand. I also doubled the recipe because, well, I had enough ingredients to do it! My results? Well, the bread came out very delicious and moist (WAY tastier than the bread I bought). I only had one small problem…. It hadn’t baked all the way through (raw in the center) and there weren’t many little air bubbles (not fluffy). Consulting with the best baker I know (Mom), we decided that I should stick with the single recipe using smaller loaf pans to avoid the raw center, and also that I should separate the eggs, whip the whites to form peaks, wait until the oven was ready, then mix the whites into the dough at the very end just before it goes into the oven so that they react with the vinegar and soda and form larger bubbles in the dough. Next batch I will report here right away to let you all know how it turns out. I’m also planning on experimenting with pumpkin bread, gingerbread, honey nut, and dates as alternative ingredients using this wonderful recipe as a base. Thank you so much for this! I’m going to have fun with it!
Thanks for sharing how it came out! When the recipe is doubled, the cooking time should be extended, that may be why it didn’t cook all the way through.
I just made your bread for the fisrt time. It’s actually delicious! More flavorful than most receipes I have tried Paleo. I was leary when I put in the apple cider vinegar, but it is a great receipe. Thanks
Hi Carrie, thanks for sharing how it came out, so glad you like it! It is one of my favorite paleo recipes. Apple cider vinegar is really a great addition to a recipe, I use it almost all of my recipes.
Lori,
Thank you for the recipe. I have not tried it yet because I am not sure if using flax meal is compulsory or optional.
Hi Amy, I have tried substituting chia seeds and crushed nuts for the flaxseeds and the bread still came out great! Hope this helps!
Hello Lori…I like the recipe, but might I suggest replacing the eggs with applesauce (1/4 cup per egg) for those who may have allergies to dairy, per se or be vegan.
Hi Randy, thank you for the great suggestion! This will be very helpful for those who are vegan or have an egg allergy. Thank you so much for your comment! 🙂
Thank you so much for the recipe.
I just made a double batch. Do I need to bake it longer than 40-50 minutes? or should i take it out when it is still moist in the middle?
Hi Steph, For the double batch you may need to cook it for up to an hour or an hour and 10 minutes. Just make sure the bread has slightly browned on top. You could also insert a knife into the bread and make sure it comes out clean to ensure it is fully cooked. The bread does come out nice and moist. Hope this helps!
Thank you for your quick response. I just took it out of the oven and it smells absolutely mouth-watering. Can’t wait to try it.
I ended up baking it for about an hour.
Can this recipe be used with a bread machine?
Hi Charity, I haven’t tried this recipe using a bread machine. It should work just fine with one though.
I doubled the recipe and cooked for 30 min and it browned nicely on the outside but was still raw in the middle. I had to flip the loaf over and bake it more
Hi Mike, with the recipe doubled it may take up to an hour to an hour and 10 minutes to cook.
what was your temp at? maybe you should put a temp gauge in the oven and see how it is, it may be running hot.
This looks so good, I’m going to try it this weekend. Do you by chance have the nutrition facts?
Hi Jen, the almond flour bread comes out to about 5g carbs and 4g dietary fiber, 8g fat, 9g protein. Hope this helps.
Hi Lori!
I’m counting all my carbs now and I’d like to know the carb count per serving and how big a serving is? Or just the carb and fiber count in the whole loaf making a single batch would work too…
Andrea
Hi Andrea, I posted all of the nutrition info below 🙂
Here is what I got for 1 slice of bread:
Paleo Bread Recipe-
Calories- 130
Total Fat- 9g
Saturated Fat- 4g
Cholesterol- 56mg
Sodium- 37mg
Carbohydrates- 4.6g
Dietary Fiber- 3.6g
Net Carbs- 1g
Protein- 5g
130 calories/slice, but how many servings are we assuming? This recipe is delicious! I love it. I’m never buying bread from the store again.
So glad you like the recipe! This was calculated by dividing the bread into 12 slices.
I am cooking the bread tonight. I added some vanilla for taste. Am looking forward to tasting it. I bought some oven safe paper bread pans, cut one in half and made a “smaller” bread pan within the bigger bread pan. Looking forward to tasting it. Thank you.
Can I use my bread machine for this recipe? Any tips?
Hi Regina, I haven’t tried making this bread with a bread machine, although it should work just fine.
What setting would you suggest using the bread machine
Hi Kris, I don’t have a bread machine, so I don’t know what setting would work. Hopefully someone that has one will be able to comment on this 🙂
Hi, Have the bread in the oven. Dough very dry! Had to add warm water. Hope it will be just fine. Have you made this with only coconut flour? I am allergic to Almonds.
Hi Sue, I haven’t made it with only coconut flour. Did you substitute the coconut flour for almond flour? That may be why it is dry. Coconut flour is a much heavier flour and not as much would be needed compared to the almond flour. Hopefully adding the warm water helped and it will still come out great!
I Just made this with a mix of coconut flour, quinoa flour and only a little almond meal as I was running low. It came out great. Really a lovely shape and taste. Super moist too.
Thanks for sharing how it came out! So glad you liked the recipe.
Hi, I tried this but I think the cup measurements lost something in translation to the UK. Can you advise in grams what these are? Thanks.
Hi Simon, I found a great website which lists a chart of conversions for both wet and dry ingredients :http://southernfood.about.com/library/info/blconv.htm
For this recipe:
the 1/2Cup coconut flour =113.4 grams
the 1 1/4 Cup almond flour = 283.5 grams
the 1/4 Cup flaxseeds = 56.7 grams
Hope this helps!
Other places give different conversions for gram values. Almost as half as these numbers
I noticed the same thing; almost as half. I think these values are wrong but cant be sure.
Anyone tried values given here in grams?
The problem here is that people are doing a straight conversion of volume to weight, which will work beautifully with water, but not a lot else. A cup is 250 ml in most of the world, 240 ml in the US. Because of the beauty of the metric system, this equates exactly to 250 g (or 240), but when you try and apply this to things that aren’t water, it just doesn’t work. As you say, the actual values are closer to half. This is going to be messy, but if you put some tabs in or just add the numbers to a spreadsheet, it’ll all work. Basically, the number after the ingredient is its dry weight, and as you can see, these numbers are as you say, half (give or take).
I used a nice digital scale, measured the dry ingedients in a cup, then weighed them. I did this so I could then put the numbers into a spreadsheet I wrote, to see the total nutritional breakdown (the numbers at the bottom). Like I said, we should all move into the 21st century and abandon 19th century measures. A gram is a gram is a gram. Anyway, hope this helps.
Paleo Bread Weight in grams Energy (Kj) Protein Fat Saturated Carbs Sugar Fibre Salt (mg)
Ingredient
Coconut Flour 64 972.8 13.248 9.152 8.704 12.992 12.992 23.296 37.76
Almond Meal 125 3037.5 27.375 63.25 4.875 24.875 6.25 13 35
Chia Seen (Macro) black 50 935 10.2 15.7 1.55 2.25 0 18.75 2
Eggs 250 1397.5 30.5 24.75 8.25 3.25 0.75 0 340
Coconut Oil (Macro) virgin 60 2214 0 59.76 56.1 0 0 0 3
AC Vinegar 15 18.75 0.006 0 0 0 0 0 0.3
Baking Soda 4 0 0 0 0 0 0 0 1094.44
Sea Salt 1.25 0 0 0 0 0 0 0 585
Total 569.25 8575.55 81.329 172.612 79.479 43.367 19.992 55.046 2097.5
Per 100g 1506.464646 14.28704436 30.32270531 13.96205534 7.618269653 3.51198946 9.669916557 368.4672815
I’m new to Paleo and just made my first loaf of Paleo bread using this recipe and it turn out awesome!!! Was pleasantly surprised by the texture and taste! Cheers for the recipe!!!!!
Hi Lee, thanks for letting us know how it came out! So glad you liked it!
Do you have to use coconut oil could or have you used different oil?I do not have any and i’m dying for a great sandwich bread..ty
Another oil should work just fine. I have only made it with coconut oil, but I have substituted other oils for coconut oil in recipes and they still came out great!
Hi – I’m completely new to baking, and would like to cut the calorie content of the loaf – are there any lower calorie alternatives to coconut oil please?
Thanks
You can use any type of oil. I just prefer coconut oil 🙂
I just made this bread, it’s still cooking actually. I’m very excited to try and find a replacement bread for sandwiches, and soups. I will for sure let you know how it turns out!
I followed your recipe exactly and it came out PERFECT! My husband (who isn’t Paleo, an excellent cook, and major foodie) also loved it. It tastes great as it is, but I am searching for Paleo spreads (sweet & savory) that I can use on it. Thanks so much for posting!
Hi Dawn, thank you so much for sharing how it came out! 🙂 So glad you liked it! For toppings I usually use coconut butter, avocado spreads, other nut butters, I also like to have mine on the side with bone broth. Here is a great Jam you could also try from Mommypotamus: http://www.mommypotamus.com/honey-sweetened-jam-gaps-paleo-scd/
Thanks for the link & suggestions! Do you know how I can figure out how many carbs are in this loaf?
You can find out how many carbs by looking at the nutrition panel of the bag of coconut flour and almond flour. I used bobs red mill brand and it came out to 60g carbs for the whole loaf and 22 net carbs (for entire loaf). It comes out to about 2 to 3 net carbs per slice. Hope this helps. 🙂
My husband and I have been experimenting with different paleo breads and have the hardest time to find a neutral sandwich bread! We made this recipe (doubled it) and love it! Toasted it this morning and will definitely be using it again!
Thanks for doing all the legwork for us!! 🙂
H
Hi Hillary, thanks for sharing how it came out. So glad you liked it! 🙂
Just made your bread and its really good. However, I only baked mine for about 28 min @ 350. Mine seems much more dense than what you have pictured. I followed the recipe but something seems a little off I guess.
Hi
Can you substitute the coconut oil with olive oil? I am anxious to make this bread. Thanks
Hi Norm, You should be able to use olive oil instead of coconut oil. I haven’t used olive oil in place of coconut for this recipe, but I have switched them in many other recipes and they always came out great! Hope you like the recipe! It is my favorite bread 🙂
Lori,
To add to my previous comment, I am diabetic and this recipe will be helpful to all diabetics. I bought this flour from bulk barn in Toronto, Canada and made pancakes, did not turn out so well but the good news, it did not raise my blood sugar as appose to grain bread which drives it over the cliff. So cudo to you for posting this amazing recipe.
Please let me know if I can use olive oil as a substitute. Thanks!
Is it possible to use more almond flour in place of coconut flour??
Hi Ruth, you definitely can, just watch out because coconut flour is a heavier flour. So when adding more almond flour you will need more than you are taking away from the coconut flour.
Thanks Lori! Will give it a go!
Lori, do you know how much almond flour is needed to replace 1/2 cup coconut flour?
Coconut flour is a heavier flour and absorbs more liquid, so you will probably need more almond flour to replace it. Maybe add 1/4 cup more almond flour. I’m not sure what the exact substitution would be.
Dear Lori,
Thank you so much for the recipe, I must confess I’ve had bad experiences using these flours so I decided to half the amount of coconut flour, I did put all of the almond flour but next time I will definitely use less, maybe only one cup or even less, I will experiment.
The taste is good, but I still find it too… solid or compact (for lack of better words). I don’t mind it not rising, since it’s to be expected without any yeast, but I would like it to be softer, suppler, I will try with less flour and see what happens.
Thank you though, best recipe I’ve tried so far 🙂
When I first took the loaf out of the oven it looked pretty sad and I had some serious doubts. I was happily surprised how tasty this bread is. I had two slices this a.m. for breakfast (plain) and was not at all hungry at lunch time. Highly unusual for me! Thank you for sharing the recipe.
Can we get the nutritional info on the almond paleo bread?
Hi Silv, what nutritional info would you like on the paleo bread? I calculated the carbs and net carbs. It comes out to about 60g carbs for the whole loaf and 22 net carbs (for entire loaf). Which is about 2 to 3 net carbs per slice. Let me know if you would like the amount of protein, sugars, etc. and I will calculate for you! 🙂
How do you get it so fluffy and bread like? My bread doesn’t even resemble bread, it’s more like a sponge cake..
Soph
Hi Lori,
Fab recipe you have there, I was just wondering if this bread would be suitable to freeze?
Thanks
Sophie
Hi Sophie, you can definitely freeze the bread. I did that a few months ago when I was traveling.
I made this yesterday and was shocked how much I loved it! Very dense, which is the best type of bread and the flavor was fantastic! This will be made again and again
Thanks for sharing how it came out! So glad you liked the recipe!
I just made this bread and tried a piece…amazing! The house smelled so good while it was baking. I used olive oil instead of coconut oil and I used flaxseed instead of ground Chia seeds. Definitely making a double batch next time! Love it! Thank you so much for the recipe!
Is there any way to incorporate bananas into the recipe to make some yummy banana bread?
I’m sure there is! Maybe try reducing some of the coconut oil and add in bananas, trying to get the same consistency. I also have a great paleo coconut flour banana bread recipe, I will try to post it later this week! 🙂
Hi Lindy, thank you so much for letting us know how it came out. So glad you liked the recipe! 🙂
I made this bread yesterday and I love the texture and taste. It was really dry and dense though. What would you suggest to make it a little more moist? Is there anything to make it lighter? I put honey on it and it was a great breakfast bread though.
Hi Christen, you could try adding a little more coconut oil to the mixture next time or using a little less coconut flour.
Can anyone give me a a nutritional break down per slice of this bread please? Would love to try it knowing it fits in with my strict diet. Thanks so much!
Hi Ry, I’ll calculate the full nutritional break down tomorrow for you, I don’t have the labels in front of me right now and sometimes the online calculators can be a little off.
Brilliant! Thank you so much. I can’t wait to try this recipe! I have a few other questions if you don’t mind.
I am unable to eat seeds, is it ok to omit them from the recipe? Or should I replace them with something?
Is almond flour and ground almonds the same thing? I am only able to locate ground almonds locally.
Should I use the coconut oil in its solid state? Or does it not matter?
Thanks again
Hi Ry, sorry for taking so long, I tried entering half into an online calculator, but realized that was not close at all. So after a trip to whole foods, I calculated it by hand. Thanks for asking for this, I know a lot of people will find this very helpful! 🙂
Here is what I got for 1 slice of bread:
Paleo Bread Recipe-
Calories- 130
Total Fat- 9g
Saturated Fat- 4g
Cholesterol- 56mg
Sodium- 37mg
Carbohydrates- 4.6g
Dietary Fiber- 3.6g
Net Carbs- 1g
Protein- 5g
You can omit them, however, it may come out better to substitute something, maybe with a crushed nut, if you can have them. I tried this for my mom who is allergic to flaxseeds and it still came out great. Ground almonds should be exactly the same, as long as they are ground finely. Make sure to measure the coconut oil when liquified otherwise it may alter the amount measured.
Let us know how it comes out if you give it a try! 🙂
Thank you so very much! Healthy stuff indeed!
I will give this recipe a try asap!
Just finished making the bread. The taste is very nice, but it is quite dry. Would definitely need to double the recipe in order to us for sandwiches.
Thanks for letting us know how it came out. Maybe try adding an extra tablespoon of coconut oil and apply coconut oil to the pan before pouring it in. Glad you liked the taste!
Is it possible to use regular white vinegar in place of the apple cider vinegar?
Hi Kay, that substitution should work just fine.
Do you have to measure melted coconut oil or hardened coconut oil? I’m not sure….
You should measure the coconut oil when melted, otherwise it may alter the amount measured.
I just made this bread and me and my wife LOVE IT! We’ve been paleo since January 4th and are loving it! Does this recipe need to be refrigerated after cooking?!?
So glad you like the recipe! I usually keep it out up to 2 to 3 days and after that keep it in the fridge.
I really liked this recipe. I did use a full tsp of salt instead of 1/4tsp. I had the same issue with it being the texture of mashed potatoes. Also, the melted coconut oil ceased as soon as the cold eggs hit it. I ended up combining all the ingredients and heating them slowly in the microwave in order to melt the CO blobs. I’m not sure if having the eggs at room temp will help next time but I’m certainly open to figuring it out. Thanks!
Glad you liked the recipe! That happens to me too! I usually just heat up a pot of water and put the bowl with ingredients into the pot for a few minutes to heat it up.
Thanks for this recipe. I just made it and I want to add my two cents.
First, the consistency of the bread is SPOT ON. It sliced beautifully! However, it tastes so much like egg to me that I can’t eat it plain. I would like to use less egg but I suspect that is what’s giving it that wonderful consistency.
I did enjoy the bread with some cream cheese. My daughter didn’t like it at all but she generally doesnt eat bread unless it’s sweet, so I’m not too surprised.
When I was making it, I added the coconut oil to the (cold) eggs and the oil solidified. I fished out the chunks, threw them away, and added coconut oil I’d warmed in the microwave. Don’t know if anyone else had that problem.
It was good overall, but I will probably continue to look for recipes, as the egg flavor bugged me. If I can’t find (a keto friendly) one, I may just skip bread altogether.
Thanks for sharing your results! Interesting that you found it to be too egg flavored, you could try substituting more oil and removing an egg or two, or some substitute applesauce for eggs if acceptable on your diet.
On another site (Elana’s Pantry) a number of commenters asked about subbing something else for eggs since they don’t eat them, or are allergic. The most common sub was ground flax seed with water, since many didn’t want the extra carbs from using applesauce. Sorry, I don’t know the ratio for how much flax/water mix would be subbed for each egg, but I find the commenters on this site and others are a wealth of information for questions like these. I once had to sub some ground flax for one egg that I was short of and I remember using a couple of tablespoons plus enough water to make it gloopy, but not super liquidy and the bread still turned out great—all the best 🙂
how come none of these low carb recipes use water???? wouldnt it rise better if the dough was more hydrated?
Hi Mike, the bread rises pretty well due to the reaction between the apple cider vinegar and baking soda, the coconut oil helps keep the bread very moist also.
Hi!
I just made this bread today and it came out fantastic!
Unlike other primal/paleo breads, this one did not come out flat!
Though, I used rendered bacon fat in place for coconut oil..because bacon
I also cut the almond flour to 1 cup because I’m stingy lol
The whole bread is about 2100 calories, so 30 skinny slices = 70 calories per slice
Thank you for the recipe!
That’s great, I’m so glad it came out well!
Definitely has a *wheat* taste to it. I double the recipe because I have a larger loaf pan. I’m glad I did because mine is still small. Tastes good, but it is not done cooling yet. Looks good! Thanks for the recipe. Have you ever experimented with using yeast? I need a good sandwich type bread and while this is good, it is very dense.
I’m glad it came out well! I haven’t experimented with yeast, mostly because I follow a yeast free diet, but if you can have yeast that would be a good addition to make it more bread like and rise much more.
This looks great, will definitely give it a try. Do you think it would work if I made it into individual scones/biscuits instead of as a loaf? Maybe with a shorter cooking time….
That’s a great idea! I would probably cut the cooking time in half and keep checking it every 5 minutes to see when it is lightly browned.
Hi,
I’m making this recipe now and wanted to clarify on the chia or flax seeds…is it 1/4 Cup of already ground seeds, or should I meausure 1/4 cup of seeds and then grind them? I realized this could make a big difference in what I end up with so I wanted to make sure I get it right!
Thanks!
They should be ground first before measuring.
Just made. It turned out super tasty!!! But it was a little crumbly. I was wondering if you have any tips as to make it more firm and stick together better? I’ve been reading the comments and I just don’t know where to go for next time.
I did melt the coconut oil before spreading in. I’m thinking from what I read substituting less egg for some applesauce will give it what I’m needing. and I’m thinking actually more almond flour and maybe a fourth coconut flour.
Thoughts and ideas?
Hi Nathan, glad to hear it tasted well! Hmm..you could try adding a little more coconut oil or maybe a few tablespoons less of coconut flour. Did the bread have good moisture?
Yes the moisture was very good. It was just very dense. Not light looking like your picture. Is it supposed to be that way or should it have a little more lightness and fluff to it?
It should be a little bit fluffy, since the moisture is good, I would try using a little less coconut flour. Coconut flour is a heavier flour, that could be making it a little more dense. Maybe a few tablespoons or 1/4 cup less flour?
I really wanna try to make this but is there any substitution for the apple cider vinegar? Can’t have any vinegar 🙁
Could you substitute any other vinegars for it? If not possibly trying lemon juice. I’m not sure if this would affect the rise in the bread, because the reaction between the vinegar and baking soda helps the bread rise.
Hi, this recipe sounds amazing, but I’m wondering if it can be successfully done using a bread maker? Has anyone tried it?
I made this couple of thimes and absolutely loved it. One time I added garlic and basil to the batter along with using olive oil instead of coconut oil. It was fabulous. I also made it a little more like a dessert bread by adding a good a amount of cinnamon, a few drops of stevia and used coconut oil. I can’t imagine using this as bread for a sandwich, which I don’t eat anyway. I also found that adding about a teaspoon of guar gum makes it stick together better.
Thanks for sharing how it came out! Those additions of spices sound great!
How does this batter “pour”? When mixing ingredients in amounts as stated it’s a thick glop.
Thanks for pointing that out, it does come out pretty thick, more similar to mashed potatoes consistency.
Just put it in the oven, but that was my question it more like a cookie dough consistency and wondering if I did something wrong? It did not pour or glop into the baking pan! The size of the eggs was not specified and my eggs are very large farm eggs so I only used 4, but I don’t think 1 more would have made much of a difference. I am thinking that with some sweetener that it would make some great cookies or crackers as an alternative! 20 more minutes….
It doesn’t really pour, it is a pretty thick consistency. Hope it turned out well 🙂
Hi Lori…just to let you know it turned out pretty good, maybe a little dry, but I found over a couple of days it became more moist?! (I had used butter instead of Coconut oil as I didn’t have any.) Since then I have made a Cinnamon Coconut Bread and Coconut Flour Crepes. The Cinnamon Bread had just the coconut flour and it separated the eggs with the whites beaten and for the Crepes I might put another egg into it to give it a bit more structure; but the Cinnamon Bread turned out pretty similar in texture and size to the Paleo Bread.
Thank you for all the recipes, the information and your time. I am not a 100% Paleo but I am off the grains and really needed an alternative to Traditional Breads. So thankful you have helped fill this loss in my life! 😉
A question for you about Quinoa; my understanding is that it is a seed high in protein, but most experts now are saying it is a grain. I seem to tolerate it fairly well and have used it instead of Almond Flour for some recipes.
What does your research say and does the Paleo/Primal allow Quinoa?
Lea
Lea
Thanks for sharing! Here is some great information on quinoa: http://www.marksdailyapple.com/alternatives-to-grains-quinoa/#axzz2Z3AoUQ8R
Ok, have to say it came out good! I didn’t have a loaf pan so I made it in a muffin pan. It made 8 muffins. You do have to cook it less.
I would like to make this for my son but he cannot have egg. Would you recommend using applesauce or egg replacer?
I have used applesauce to replace eggs in many other recipes and they always came out great! I haven’t tried it for this recipe but it should work just fine. Hope he enjoys the bread 🙂
Does this recipe require both Coconut Flour and Almond Flour? Also does it require both Apple cider vinegar as well as Coconut Oil?
I cannot tell with the recipe whether you meant that you can use either or since its on the same line.
Hi Cindy, sorry about the confusing list, for some reason the format of the recipe ingredients changed. It is now fixed, the recipe includes both flours and both ACV and coconut oil.
I’m so glad to have found this site, as I’m about to embark upon a wheat-free eating regimen. I would like to know if you could provide the nutritional information on this and other recipes? It would be helpful in planning my meals and menus. Thanks in advance and keep up the good work! 🙂
Oops, never mind – just found the post with the nutritional info… sorry about that!
Glad you found it Ok! 🙂
… this is closer to what I’m looking for 🙂 Doesn’t really hold together well enough for sandwich-type bread though. Mine is very yellow compared to your photo–probably my farm fresh eggs. All I want is something grain-free but with the same texture/taste as whole wheat bread–LOL!
I hear ya, it’s hard to have one perfect, but it’s closer 🙂
Can I use whole chia seeds instead of ground?
You can use whole seeds! I’ve used whole flaxseeds and it comes out great!
Can the 5 eggs be replaced by egg substitute (liquid eggs), either regular or ‘just whites’? I use them a lot when baking cakes & such; wondering how it would work with this bread recipe.
I haven’t tried it myself. Fresh eggs are best 😉 but, if you’re going to use a substitute, it should work fine.
Hi,
I want to say thank you so much! This really is the best paleo bread recipe ever – it is delicious – works like a treat every time Ive been eating this now for 6 months and its never failed.
My own additions are –
line the tin with parchment – makes life easier.
warm the coconut oil if it is solid at room temperature
for linseed I use powdered sprouted linseed – works the same but much less fuss and is a much more readily nourishing substance – “Linuseed” from health food shops.
Keep in the fridge – I eat half a loaf a week (this has completely done away with my need for conventional bread). Also freezes really beautifully! Great with loads of butter or olive oil.
I use the recipe also as a vehicle to eat a lot of good nourishing seeds and nuts so I add to the recipe small handfuls of poppy, pumpkin, caraway and sunflower seeds and same of pistacheos – I also top the bread with flaked almonds , sunflower seeds and sesame seeds – looks great – tastes great – is incredibly nourishing.
Also – this bread has been at the centre of a broader low carb diet that Ive been doing for six months – I have got rid of nearly all excess body fat, love my diet, sorted out my decade long digestive problems and have gone from a 38″ jeans fit to 34″ I can now wear favourite 20 year old suit and nice slim fit jeans. Im nearly 60 and look and feel good.
Although the broader low carb approach is what really helped me to achieve this, finding a really nourishing alternative to conventional bread made it all possible.
paleo bread ricipe – Oh also for those who worry about the consistancy – when you initially mix all dry and wet ingredients together it is very liquid and runny but the linseed then does its work and within a minute or so the mix thickens up into a wet but much more solid sticky dough.
Also I can say that I have a very acurate modern oven and find the times and temps work perfectly – though’ when Ive missed the timer I have left the paleo bread in the oven a little longer occasionally I still get a good result (it toasts up my seed and nut topping nicely) So I usually go for 180 C (350 F) for 50mins sometimes when I’m not paying attention 60 mins.
Thanks for sharing! So glad you enjoy the bread!
Almond is rich in health promoting fats. Also it improves complexion, improved movement of food through the colon and prevents cancer. Good mixer of ingredients. Simple, healthy & tasty. Thanks for the share!!
Hi Lori, I just tried this recipe last night, the mix turned quite dry when combined, and barely rose at all… not at all like the picture 🙁 Desperately trying to find a bread recipe that works, yesterday my husband just ate your blueberry muffins which were really good but only a short term fix. Any suggestions?
Sorry to hear it didn’t turn out well. Hmm..Did you make any substitutions? Did you measure the coconut oil when melted?
Hi! I just made this bread an I am so happy! I’ve been on a strict anti-candida diet and have been really craving some type of alternative freshly baked bread. This recipe (unlike many paleo recipes, unfortunately) is truly sugar free, includes only approved ingredients and is delicious! Thanks for your perfecting and sharing of it. 🙂
Thanks Jackie! So glad you enjoyed it!
Help! The batter is so thick, it wouldn’t pour if I turned the bowl upside down! I followed everything to a tee, no substitutions. What am I doing wrong?
It should be thick, similar to the consistency of mashed potatoes. It should come out just fine.
It came out like a brick???? Really coarse ..I’m new to almond and coconut flour..is it supposed to be like eating sawdust? Please help..I have food allergies and severe candida.. I need to find some bread I can eat and make a sandwich out of
Sorry to hear it didn’t come out well. It should be nice and fluffy. Did you substitute any ingredients? Measure the coconut oil when liquid?
I measured my coconut oil before I melted it, could that be a reason mine turned out dry and dense?
Yes, make sure to measure the coconut oil when liquid. 🙂
Any idea how this would hold up for a few days without refrigeration? I need a gluten free bread (preferably paleo) to bring along on an upcoming trip I have to do for work. It’s overseas in a country where celiac disease isn’t well-known so I’m planning to bring a lot of my food with me. Thought this would be a good addition if it can hold up for 3-4 days without spoiling or developing mold…
It should be fine to keep out for a few day. Many paleo bread companies and gluten free companies ship bread after they bake it and it remains unrefrigerated for several days.
I am making both the banana muffins as well as the bread. The muffins nor the bread poured into the pan?? I followed both to the letter.. just took out muffins. they don’t look they smoothed out at all. but haven’t tasted yet.. I just put the bread in the oven. we shall see…
I have made this recipe many dif ways. ..the coconut flour is extremely dense and will act like a sponge with wet ingredients. Someimes I use a combination of almond, quinoa and just a little coconut flour, BUT I always have to add some almond milk or coconut milk 1/4 to 1/2 cup to make a perfect smooth batter and it rises well this way too. could be our climate here but that bit of liquid made all the difference!
Lea
I had the same issue. Next time I will try your idea of adding milk to mine!
The batter should come out fairly thick, similar to the consistency of mashed potatoes. Hope you enjoy the muffins!
Does anyone know if this bread store and/or freezes well? Thanks!
I freeze it and it still comes out great!
This is a really good recipe. I’ve gone low carb, high fat, and whilst it’s put a spring in my step, I have missed a couple of things. Today I had toast for breakfast thanks to this recipe and it was effing lovely. Looking forward to trying some variations with different seeds etc.
Awesome! Thanks Arthur!
Hi can you tell me if i can substitute coconut oil for olive oil instead?Also omit the apple cider vinegar and add 1/2 tablespoon more of baking soda thanks in advance for reply.(can also mail me on sasori_leone@hotmail.com. I’m including this website as a reference thefatkidinside
The olive oil should work just fine. The reaction between the baking soda and baking soda helps the bread to rise, so it may not be as fluffy without it. Let us know if you give it a try!
Hi would you happen to have the nutritional value for this recipe? Thanks much
Yes, it is posted a few comments above.
Oops I see it now….thanks
In the directions, it says after mixing the ingrediens, you pour the mixture into the bread pan. After mixing the ingredients, mine was the consistency of cookie dough and it was very sticky. I followed the directions to a T. Any idea as to what I could have done wrong here?
It was also pretty dense and dry. I used a long pan so it was not as tall so next time I will use a shorter pan.
That’s right, it should be more of a cookie dough/mashed potato consistency. I will change the description since it doesn’t really pour.
It sounds great, I have some questions. BTW I plan to make it in a bread maker (Moulinex/Tefal or Philips):
-What is the total weight of the ready bread loaf?
-Has anyone tried this finally in a bread maker? Experiences? Do you need to modify anything in the recipe ingredients or instruction? Any special instruction or advice?
-Do you need to knead (like traditional white bread) before baking? Bread maker programs steps usually: mixes, kneads, proves, and bakes finally.
-Do you need to add (warm) water when doing it in a bread maker?
Thanks, I would need answers by Friday as I will have guests with low-carb diet.. 🙂
Hope the bread came out well! I don’t have a bread maker; I just mix the ingredients in a bowl. Hopefully others will be able to comment on how it works with a bread maker.
Does this bread taste sweet? I’ve made other almond breads and they taste more like cake which is nice but I want a savoury taste
I just made it, it doesn’t taste sweet at all. I love it.
It has more of a plain taste, not very sweet.
Wow! This is the best GF bread I have ever tasted. My girls were diagnosed 2 years ago with celiacs. Bread has been our biggest struggle. They will eat Udi’s bread as toast but not for a sandwich. I have tried to make at least 10 different recipes, none of which were successes in the eyes of my girls. I made this just a few minutes ago. My girls are raving about how great it tastes. I wanted to make a double batch but I didn’t have enough eggs on hand. So instead of trying for sandwich bread, I decided to try them as mini loafs. This recipe fills four mini loafs. I served them up with a little homemade jam and the my girls fell in love. They are 6 and 8 by the way. I will be making a loaf for sandwiches very soon. Thank you so much for this awesome recipe. I am glad I stumbled across your page.
Wow, that is awesome and kids are usually pretty picky when it comes to bread. I’m so glad they enjoyed the bread. Thank you for sharing how it came out!
Hi Lori, Keen to try your recipe, but knowing what you mean by tablespoon and cup depends on where you llive. Any chance of using grams, which would make sense, or ounces if need be. Here, a cup is 250 ml, a teaspoon is 5 ml and a tablespoon 20 ml, I think your cup might be 240 ml, and the tablespoon 15. Not HUGE differences, but in a recipe, it might be a make or break thing.
Armed with your answer, I will be trying this pronto!
ta 🙂
A cup is 250 ml or 8 oz
A tea spoon is 5 ml
A table spoon is 15 ml
thanks 🙂
Hi Gus, yes, for 1 cup mine is 240ml and my tablespoon is 15ml. Hope you enjoy the bread recipe!
Many thanks Lori. Breadmaking BEGINS! 🙂
Can you Omit the flax seed all together? I see you say you have replaced with almonds, but I don’t have those either. Can it be made without it?
I think that should be fine. The bread pieces may just come out a little smaller. Let us know if you give it a try!
Hi Everyone, looking forward to making the bread… has anyone used coconut flour only and not both almond and coconut?
Hi Rach, if you only use the coconut flour, you may need to adjust the amount of flour. I have a new recipe using only coconut flour if you’d like to try it. Here’s the link:https://www.healthextremist.com/coconut-flour-bread-recipe-sandwich-bread/
Hi Lori, Thank you!! I saw that recipe after I baked with coconut flour. I added just under an extra cup and then I added some almond milk based on the knowledge that the coconut flour dries out the bread. When it was cooked I then added more almond milk by piercing with a fork and pouring it over the bread… it’s delicious! Had it for breakfast and snacks. Thank you : )
Awesome! So glad it came out good!
I tried this recipe, it was enough for two mini loaves. In my oven it only took between 20-25 minutes, very good bread. The bread will go well with the meatloaf I have in 🙂
Sounds like a delicious meal!
Today we made two more loaves of your bread & made the following changes. We added 1/4 cup of coconut milk as others suggesed, 1 Tb honey & a little dried herbs. This bread has become our families favorite, thank you for posting the recipe 🙂
So glad you enjoy the bread! I’ll have to try it with those additions next time. 🙂
can you put here the nutrition info?
Hi Mirjam, it should be above in the comments section. 🙂
Well, using my spreadsheet, I get…
Total 8575.55 81.329 172.612 79.479 43.367 19.992 55.046 2097.50
Per 100g 1506.5 14.3 30.3 14.0 7.6 3.5 9.7 368.47
Well, that didn’t work, let’s try again. Total amount (in kJ and grams, sodium in mg)
kJ: 8575.55, Protein: 81.329, Fat: 172.612, Sat: 79.479 Carbs: 43.367, Sugar: 19.992, Fibre: 55.046 , Sodium: 2097.50
and per 100g it is…
kJ: 1506.5, Protein: 14.3, Fat: 30.3, Sat: 14.0, Carbs: 7.6, Sugar: 3.5, Fibre: 9.7, Sodium: 368.47
If you mention the word calorie or ounce, it might be time to join the rest of the world in the 21st century 😉
I’ve been baking this bread for months now, I’d like to add a few tips that helped us get moist bread everytime. This recipe makes two mini loaves, so I make sure my pans are buttered & also butter parchment paper, paper fitted on bottom & butter all sides before preparing bread. I add 1/4 cup plus 2 TB room temp coconutmilk to batter & two TB honey for sweeter breads, for savory I add dried herbs crumbled to release flavor. I bake bread at 325 for 32-33 minutes until tooth pick comes out clean. Cool in pans for 10 minutes then put on cooling rack, once the bread is cool I wrap in plastic & keep in fridge. One more tip, coconut flour tends to clump so I sift then remeasure. This bread is a staple in our house 🙂
Thanks for the tips! 🙂
Hi whats an alternative for the eggs?
You could try bananas or applesauce.
I just found out that in addition to have Celiac’s Disease (which I finally felt comfortable baking gluten-free after a year) I am now also yeast free, sugar free (in all types – honey, agave nectar included), dairy free and egg free. You just made my day by finding this recipe. I can have everything in the ingredients list and I could not be happier! Thank you!
Yay! Glad the recipe was helpful.
Just saw there’s eggs in here but I know I can replace those!
Hey I would like to know how many carbs and sugars are in one slice of bread I saw were u said u posted it but I never found out…I am a diabetic and am looking for healthy recipes… The help me!!
I have the full breakdown in a comment above. You can hit control ‘f’ to find and search: “nutrition info”. and you’ll see my comment 🙂
Hi Lori, I’m dying to make this recipe! Do you know if would be ok to use avocado oil instead of coconut? and if yes, would you know the amount? Thanks!!!
Yep, you should be able to substitute any oil. I would use the same amount as the coconut oil. Hope it turns out great!
Thanks so much for the quick answer!!
I just found this recipe and it sounds awesome. Quick question: Do you know if it would come out okay without any of the seeds? I’m hopiing both of my boys will like it and one is very fussy about seeds/grains in bread…. let me know any thoughts, i was thinking I could add some extra almond flour…. thanks in advance! 🙂
I made it without the seeds before and it still came out really good. But, it will make a smaller loaf without the seeds. If you add more flour, you may need to add some more liquid (water or coconut oil). The batter should come out to a mashed potato consistency.
Anyone try this in a bread machine yet? Am thinking the only difference would be adding all liquids first, then dry
ingredients, or, whichever your machine requires. In other recipes for GF breads, the basic recipes were the same with only a difference in baking method. Will be trying this in a machine to find out. Thank you for having it out here for us!
Let us know how it comes out in the bread machine if you give it a try.
Hello… I made this bread and it was delicious! After two days (may have been before but didn’t notice) when breaking apart there was a web-like substance. What is it?!? lol
Thanks!
Glad you enjoyed the bread! Hm..I’m not sure what the web-like substance. Did you put it in the fridge or leave it out at room temp.? Maybe it could be the eggs in the recipe?
Thanks Lori! I thought it might be the eggs too. I did not put it in the fridge. Maybe I should have. This is an expensive loaf of bread to waste! 😉
I was hoping to be able to send the picture of it but can’t? It’s almost like very fine, hair like cheese stretching from it. lol
You should be able to keep it at room temp for 2 to 3 days. But, I usually put mine in the fridge after 1 day just to make it last longer. 🙂
HI Lori,
thanks for the recipe,
Im not on specific kind of diet but i was looking for something low carb. Like some people commented mine came out a little dry, and with a bit of an egg flavour. will try to add coconut oil next time and substitute some of the eggs.
If anyone overcame these problems in their second batch please share!!
Thanks!
Hi, Thanks for the recipe…We can’t have apple cider vinegar..Is there a substitute that would work? Thank you!
You can use water or any other liquid.
Thank you ..I did end up reading all through the replys and saw someone suggested lemon. I made the bread and it’s very tasty..I added more water then it called for and some plain yogurt, garlic , herbs and pumpkin seeds and separating the egg yolks/ whites and beating the whites to soft peaks ..Thank you so much for sharing this recipe!
So happy to hear your like it! Thanks for sharing your alterations too!
Hey Lori-
Loved the bread. We used toasted and ground hemp seeds in place of the flax. After reading the posts on the “height” of the bread and not really wanting to double the recipe, I put this in a small cookie sheet and pressed it down to the level of a regular slice of bread. It takes up about half of a 10 by 14 inch cookie sheet with an inch depth. I cooked it at 350 for about 30 minutes and it turned out great. I just sliced it into bread sized pieces to put in the toaster. Outside of the hemp and the cookie sheet I used the recipe to the letter. Very, very good stuff 🙂
Thanks for sharing Lisa!
can I use an egg substitute as we are vegan and are really desperate for a good bread recipe without wheat…thanks it looks great. ( sad that my hubby is an amazing bread baker but now has to end the wheat in his diet)
Sure, that should work.
Made this recipe tonight, but used avocado oil in place of the coconut oil since I was out. It is absolutely delicious! 40 minutes in the oven was perfect.
So glad to hear it turned out well! Thanks for coming back and sharing 🙂
Hey.. Just saw this recipe..,seems like a recipe that would fit our diet plan.. One quick question… How many carbs is it.. Thank you..
I haven’t calculated the carbs yet.
This looks great but i have a crappy oven can you make this bread in a bread maker?
thanks
It should work in a bread maker. I haven’t tried it myself yet though.
I was hoping it wouldn’t taste like egg, but it did because of the amount of eggs the recipe called for.
I have made this recipe twice and both times it turned out very delicious (double batches). I have been amazed at how much my husband likes it because he doesn’t like anything that is healthy. Looking forward to experimenting with adding nuts and other flavors. It is really a treat to spread cream cheese on the warm bread and eat it with my breakfast. Thanks so much!
Happy to hear you liked it 🙂
Hello,
I like this recipe, but my bread comes out very heavy with no rising. Do you have any idea what I might have done wrong? I would love at least a little rising, so it will look more like the picture.
Thank you.
Hmm..did you change any ingredients? The bread doesn’t rise as much as “normal” bread, but it does rise. The combination of apple cider vinegar and baking soda help it rise.
No, I did not change any ingredients and I measured carefully. However, I did use Bob’s Red Mill Almond Meal/Flour, which is slightly different than what you link to. It’s more yellow so my bread also does not have as attractive of an appearance to what you show in your picture. So I am going to try it again with the un-blanched almond meal (which I think will at least improve the color). And I think the finely ground meal/flour could make it heavier. We’ll see. In fact, your recipe lists almond flour but you link to almond meal. I’m sure it’s not a big difference, but it could be why my bread turned out so heavy and didn’t rise at all.
Let us know how it turns out with the almond meal.
I will do that!
Alright, I finally got a chance to try this again. I increased your recipe by 50% because I’m using a 8.5″ by 4.5″ loaf pan so it’s just a little bigger than the one you used. I used almond meal made with un-blanched almonds instead of almond flour. I used flaxseed meal where you have a choice between flaxseed meal and ground chia seeds. I also made one other change, instead of increasing the eggs from 5 to 7.5. I kept the eggs at 5 and added 3 chia seed substitute eggs instead. I also bought fresh baking soda, just in case that was an issue. I think the results are better! The bread looks more like your picture and not so yellow from the almond flour. It did rise more so I’m happy about that. I would like just a tad more rising, if I could get it. Do you have suggestions? Just a bit more vinegar and baking soda, do you think? Using the extra chia does boost the carb count a bit, I calculated about 4 grams of carbs per ounce of bread.
Thank you!
Suzanne
Hi Suzanne, thanks for letting us know how it turned out 🙂 You can definitely increase the vinegar and baking soda, especially since you increased the recipe. I bet that will help increase rise.
My bread does not rise at all so it’s very heavy and flat. How can I get it to rise at least a little? I also thought it was just a bit dry. Does it need more oil or did I perhaps over cook it? It baked within the recommended time frame.
Thank you!
It should rise a little from the combination of the baking soda and apple cider vinegar.
Oops, looks like I posted my question twice, sorry about that.
Hello,
I want to try this recipe and would like to know if the taste of eggs is overpowering. I have tried a couple of recipes, but they have turned a bit too “eggy”, thanks
I don’t think it’s too eggy. It does taste a little more eggy than commercial breads if you’re used to eating them.
Yummy this sounds really good. Never tried this before, thanks for sharing this..
Simon
Hi,
Could uou do this recipe in a brwad majestic?
ThankskKerry
I put this mixture in my breadmaker and it came out great! Absolutely live the taste. Being a vegan i rely on wheat a lot. But i am trying a gluten free diet for health reasons and i have to say i did not miss the regular bread one bit! Thankyou so much for the fabulous recipe!!
Yay! So glad you like it!
What can i use instead of egg? 🙂
You could try gelatin or applesauce.
I notice that you call for Celtic sea salt in your recipes – any particular reason why you call for that over other kinds of salt – i.e., regular table salt, kosher salt, or other types of sea salts? I ask because I don’t have this particular salt at home, but have others, and don’t want to ruin the recipe(s) if the measurement conversions are different for fine ground vs. coarse, for instance….
Yes, it is much healthier than table salt. It contains beneficial minerals that table salt doesn’t.
Hi Lori. First, you are so generous with your time. Thank you! I tried the original recipe and found it was like most people’s experience: dry and heavy. I’m going to double the recipe today, using a little more vinegar and baking soda. My original experiment wouldn’t fit into the toaster … but it makes a dang good fried toast, using Irish butter and frying both sides!
Is Stevia not on the Paleo diet? I sprinkled a packet on top of the frying bread, along with a little cinnamon. If I close my eyes just right it tastes like cinnamon toast.
Finally, did you just assume the intelligent cook would grease the pan? I didn’t see it on the instructions. Am I considered intelligent because I greased it anyway? Gosh, I hope so.
Bless you for what you’re doing.
Hello, can i use Casien free Ghee instead of the coconut oil, or MCT oil?
Thanks
Yes, that should work.
I baked it and is very good. Next time change will be baking powder instead the Vineland baking soda.
Glad it turned out well 🙂
The bread tasted really good. Finally, one that doesn’t get stuck in my throat. But it didn’t rise like yours, it’s about half the size. It didn’t have the air bubbles you have in yours. Anyway, it was delicious. I could finally make myself a nice tasting sandwich. Thank you!
Hi Lori,
This recipe sounds and looks delicious!
Thank you for allowing us to have your recipe and we can’t wait to try it! I do have a few questions for you before I go grocery shopping….
I was wondering if this bread is light in texture or dense in texture?
Approximately how many regular size slices would I get from one loaf?
What would you suggest to wrap left overs of bread in…..plastic, foil, or ziplock bag?
I also was wondering can I substitute applesauce for the 5 eggs?
If so….how much applesauce should I use?
And which brand and/or type of applesauce should I use?
Thank you in advance for answering all these questions.
Sincerely,
Melissa
Hi Melissa,
You can use applesauce instead of eggs. I haven’t tried it myself with this recipe though. It makes about 10 to 15 slices of bread. I keep mine in a ziplock bag to keep it fresh. I also keep it in the fridge. Hope this helps 🙂
Hi, I have to avoid coconut flour due to a gastro problem – can I sub it 1-1 for more almond flour?
Thanks
You can use almond flour instead. You may need to use double or triple the amount of almond flour to replace the coconut flour.
Super
Great