This recipe took 2 tries to perfect. my little taste testers were pleased enough the first time around, but i wasn’t. so today i gave it another go after thinking on it a bit. i had originally aimed for a nut free recipe, and it still may happen, but for now this had the best flavor and texture, especially with a little jam or vegan butter (my non-paleo indulgence).
I find that potato starch really adds to the texture of this bread and also helps break up the redundancy of almond flour everything.
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Grain Free Paleo Bread
ScaleIngredients
- 1 cup almond flour
- 1/2 cup potato starch
- 1/2 cup arrowroot
- 1 teaspoon baking soda
- 1/4 cup avocado oil
- 2–3 tablespoons local raw honey
- 1 teaspoon apple cider vinegar
- 7 eggs
- 1/2 teaspoon himalayan salt
- 3 tablespoons flax seeds
Instructions
- preheat oven to 350
- because i am a rule breaker, i take all the above ingredients and place them in my nutribullet (any blender should do)
- blend until creamy, it will be runnier than other homemade bread recipes
- pour into greased loaf pan and bake for around 40 minutes
- please watch your oven, it might take more or less time – when my bread was ready the top was crispy and brown and the inside was close to a glutenous bread consistency
Looks very good. Thank you. 🙂
thank you! hope you enjoy!
Can you recommend a substitute for the avocado oil (don’t have) and apple cider vinegar (daughter allergic)? Thanks I’m anxious to try!
clara, you can try subbing coconut or olive oil and if you want to leave out vinegar use baking powder instead of baking soda. hope that helps!
Do you think I could substitute coconut flour for the almond flour? I have a nut allergy which can make eating paleo challenging sometimes. Some recipes substitute well some do not. Thanks
You can try but remember that coconut flour is much “thirstier”. I can try experimenting to see if other ingredients need to be shifted around too!
I am allergic to avocado and coconut, and my family just recently became gluten-free, I notice that most of your recipes use avocado and coconut oils, milk, etc. Will it throw off the recipe if I substitute the oil, milk, etc.? Do you have any suggestions for substitutes? Thank you.
Most recipes can be subbed. You can try olive oil and flax milk, for example.
I dont have a nutribullet or blender. Do you think it would work in my Ninja or food processor? Should I grind the flaxseeds first?
Yes I think the Ninja would work. You do not have to grind the flax seeds, they will grind in the blender/ninja!
Can you sub tapioca for the potato? I’m all out of potato starch and too impatient to head to the store. (Lazy, too.) Going to make a loaf of bread, and use my new giant cinnamon roll pan to make burger buns. Because my butt will do better with a cheeseburger over cinnamon rolls.
Haha that’s funny. Ummm, I’m not sure about that sub since tapioca is stickier than potato starch. Do you have any sweet potato flour? You could throw a little of that in there.
Hello,
Thank you for all your amazing recipes. Do you use their bread for sandwiches? How do you store it? Room temperature ? Refrigerator? And how long is it good for? I love sandwiches but miss them greatly when I do Paleo.
I use my Legit Bread recipe for sandwiches. You can find out more by clicking the sandwich photo in my side bar. It stores for a week at room temperature in an airtight container and freezes beautifully too.
Is this the same recipe that you have for the legit bread company?
No this one is different.
what size bread pan
Approximately 7.75 x 4.75 x 3.75
I used that size bread pan and made 2 loaves (I prepared the mix for 1 loaf at a time). On the 1st loaf, the batter spilled over the side (a lot), but the loaf rose beautifully and was absolutely delicious. The 2nd loaf didn’t spill over at all, but it didn’t cook all the way through. I had both loaves if the oven at the same time. The 1st loaf I added in the ingredients into the blender in the same order as in the recipe. The 2nd loaf, I put the eggs in first. Any idea what happened? The bread is fantastic and I’ve love to figure out what I did wrong so this can be my “go-to” bread recipe.
Hi Karen, first I want to clarify that you are making my Legit Bread (from the mix) and not the bread that this comment is on, is that correct? If so, hopefully I can help. One thing I am wondering is which one of the loaves sat after mixing and spooning into the loaf pan? The longer the mix sits (after combining with other ingredients) the more it will absorb moisture and the batter will thicken. I am curious which loaf sat before baking in relationship to which one spilled over. Next question I might have is did you measure the eggs and/or did one mix seem “wetter” than the other after mixing. If you had more egg volume, it could also contribute to how full the loaf pan was and could spill over. I typically bake one loaf at a time (for the most part) and when I’ve baked multiple loaves I don’t remember one being too different than the other but I do know that occasionally a loaf can spill over (not often in all of the loaves I’ve baked) but it can happen. If your toothpick does not come out clean then definitely bake for more than 40-45 min. I’m guessing you will need additional bake time when you have another loaf in the oven because of all the additional moisture in the oven. Does this help at all?
I actually used the recipe above. The one that spilled over did sit longer before being put in the oven. I didn’t notice any difference in consistency with the eggs, but I may have also used larger eggs on the 1st loaf. I think I will try again with just 1 loaf at a time and using smaller eggs. Do you think that will do the trick?
I just made this and it’s approved by my kiddos! I love how easy it is to whip in the blender. Just in time for the school year and millions of sandwiches I am about to start making next month ;).
Yay!!! Thanks so much for sharing!
I am wondering…I have your instant pot cookbook and want to know if the bread recipe from that book can be made in the oven as well?
Yes! 40 min at 350F