If you’re on the hunt for the best-ever paleo bread, you’ve come to the right place. This recipe keeps things simple yet delivers a tasty, grain-free loaf you can quickly whip up at home. It’s just what you need when you’re craving a slice of bread without breaking your Paleo commitments. Ready to give it a go?
Ingredients
Here’s everything you’ll need to start baking:
- 1½ cups almond flour (finely ground)
- ½ cup tapioca flour (sometimes called tapioca starch)
- 2 tablespoons coconut flour
- 4 large eggs
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 2 tablespoons melted coconut oil
Directions
- Preheat your oven to 350°F (about 175°C). Lightly grease a loaf pan (8×4 inches) with coconut oil or line it with parchment paper.
- In a mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, and salt. Give these dry ingredients a quick whisk so they’re well blended.
- In a separate bowl, whisk together the eggs, apple cider vinegar, and melted coconut oil. If your coconut oil is hot, let it cool slightly so it doesn’t cook the eggs.
- Slowly pour the wet mix into the dry ingredients. Stir them just until everything is combined. Overmixing can lead to a denser loaf.
- Transfer the batter to your prepared pan. Smooth the top with a spatula for an even finish.
- Bake for 25 to 30 minutes or until the top is golden brown. To test doneness, insert a toothpick into the center, and if it comes out clean, you’re set.
- Let the loaf cool for about 10 minutes in the pan, then remove it and let it rest on a rack. Slicing too soon can make it crumble, so be patient.
Nutrition facts
Exact values vary by brand of ingredients, but here’s a rough snapshot per slice (based on 10 slices in a loaf):
- Calories: ~160
- Protein: ~5 g
- Fat: ~12 g
- Carbs: ~7 g
- Fiber: ~3 g
These numbers can shift depending on the size of your eggs or brand of flour, but they offer a good ballpark for anyone keeping an eye on macros.
Final thoughts
This loaf proves that going Paleo doesn’t mean missing out on a classic bread fix. Feel free to customize it with herbs or seeds, like a sprinkle of rosemary or a handful of sunflower seeds. Toast up a slice, top it with your favorite spread, and you’ll see how satisfying grain-free can be.
Frequently asked questions (faqs)
-
Can I use any other flours instead of tapioca?
You can try arrowroot starch in an equal amount. It provides a similar texture, though you might notice a slightly different chew. -
How should I store leftover bread?
Wrap any extras tightly in plastic wrap or place in an airtight container. It keeps well in the fridge for about a week. If you want to keep it longer, slice and freeze it for easy toast sessions later. -
Can I make this vegan?
Replacing eggs in this recipe can be tricky. Flax or chia eggs might work with some experimentation, but the texture may change. -
Can I add sweeteners?
Absolutely. A tablespoon or two of honey or maple syrup can add a slight sweetness. Just remember to adjust baking times if your dough becomes wetter.
Ingredients
1 1/2 cups almond flour (finely ground)
1/2 cup tapioca flour (sometimes called tapioca starch)
2 tablespoons coconut flour
4 large eggs
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon apple cider vinegar
2 tablespoons melted coconut oil
Directions
- Preheat your oven to 350°F (about 175°C). Lightly grease a loaf pan (8×4 inches) with coconut oil or line it with parchment paper.
- In a mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, and salt. Give these dry ingredients a quick whisk so they’re well blended.
- In a separate bowl, whisk together the eggs, apple cider vinegar, and melted coconut oil. If your coconut oil is hot, let it cool slightly so it doesn’t cook the eggs.
- Slowly pour the wet mix into the dry ingredients. Stir them just until everything is combined. Overmixing can lead to a denser loaf.
- Transfer the batter to your prepared pan. Smooth the top with a spatula for an even finish.
- Bake for 25 to 30 minutes or until the top is golden brown. To test doneness, insert a toothpick into the center, and if it comes out clean, you’re set.
- Let the loaf cool for about 10 minutes in the pan, then remove it and let it rest on a rack. Slicing too soon can make it crumble, so be patient.
