Homemade Paleo Bread

Paleo, Gluten-Free, Dairy-Free, Soy-Free, Refined Sugar-Free, Minimal Ingredients, Easy

A homemade Paleo bread that is made with grain-free alternative flours and yeast for a bread-like finish. Perfect for making sandwiches and French toast.

Freshly Baked Homemade Paleo Bread

This is not just another ‘Paleo bread.’ This is the one and only Paleo bread you will ever make again. This recipe isn’t loaded with hard to find flours or sweeteners; in fact, all the ingredients I used can be found in your Paleo pantry

One of the things my boys miss most when it comes to eating Paleo is… the bread. You guessed it! I’ve made a few loaves of bread in the past but only came up short of the traditional bread-like taste, texture, and look. I’ve found that using the correct flours and yeast makes the most significant difference! (I think you’ll soon agree).

I use this bread for almond butter and unsweetened jelly sandwiches, morning toast with grass-fed butter, and my favorite recipe; Paleo French toast (recipe coming soon)! You don’t have to stop there, the options for using this bread are limitless when it comes to swapping out your traditional loaves of bread for this one.

This recipe will soon be a household favorite; you may even start buying the ingredients in bulk on Amazon. 😉

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your bread turned out, so please leave a comment and share it with your friends and family.

How to Make Homemade Paleo Bread

1. In a medium bowl, combine water and maple syrup and then sprinkle yeast in an even layer on top. Set aside for 20 to 30 minutes or until frothy and doubled in size.

2. Line a bread pan with parchment paper and set aside.

3. In a large bowl, combine almond, cassava, arrowroot flour, and salt. Add butter (or room temp coconut oil) and incorporate together with hands or a fork until crumbles start to form.

4. Combine whisked eggs and yeast into the flour bowl with a hand mixer or wooden spoon until a dough starts to form.

5. Place dough into the prepared bread pan and cover with a cheesecloth or kitchen towel for 40 to 45 minutes or until the dough has risen.

6. Around the 35 minute mark preheat the oven to 350 degrees.

7. Bake the dough in the preheated oven for 40 to 45 minutes or until the top is browned. Remove from the oven and cool completely in the bread pan before serving.

Freshly Baked Homemade Paleo Bread

How to Store Homemade Paleo Bread

Bread can be stored in an airtight container for 3 to 5 days on the counter. This bread can also be sliced into individuals sizes and stored in between sheets of parchment paper and placed in the freezer for up to 3 months.

When ready to eat, remove frozen bread slices and toast in a toaster oven or oven on 350 degrees for 2 to 5 minutes or until warm to touch or leave in longer for toast. If you plan on eating it the next day, allow the bread to thaw overnight in the refrigerator.

Essential Equipment for Making Homemade Paleo Bread

Bread Pan – The bread pan ensures the shape of your bread to resemble a loaf! Layer your bread pan with parchment paper for a mess-free finish and easily remove the bread for slicing.

Freshly Baked Homemade Paleo Bread

More Paleo Baked Goods

**MOST POPULAR** Allergy-Free Banana Bread – Made with coconut flour and naturally sweetened with bananas, this will surely please even the pickiest of eaters!

Pumpkin Bread – Delicious and moist bread filled with all the fall pumpkin flavors.

Almond Flour Banana Bread – Very similar to my allergy-free banana bread but with an almond flour base for those who enjoy baking with tree-nut flours.

Basic Staples For Making Homemade Paleo Bread

Maple Syrup – Yeast needs sugar to produce carbon dioxide – the leavening gas that causes the dough to rise.

Active Dry Yeast – Yeast acts as a leavening agent that allows the dough to rise for a bread-like look.

Almond FlourCassava FlourArrowroot Flour – This bread uses three gluten-free flours to mimic the taste and texture of traditional homemade loaves of bread.

Sea Salt – When it comes to sea salt, use your favorite brand for this recipe. I prefer finely grind salt.

Butter – Butter can be swapped out with equal parts of room temperature coconut oil.

Eggs – Eggs from pasture-raised chickens in your local area are optimal but organic, and free-range eggs are better than conventional.

Shop Amazon For All Your Paleo Essentials and Staples

Freshly Baked Homemade Paleo Bread
Freshly Baked Homemade Paleo Bread
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Homemade Paleo Bread

A homemade Paleo bread that is made with grain-free alternative flours and yeast for a bread-like finish. Perfect for making sandwiches and French toast.
Servings 16 slices
Calories 136kcal
Author Angela Blanchard

Ingredients

Instructions

  • In a medium bowl, combine water and maple syrup and then sprinkle yeast in an even layer on top. Set aside for 20 to 30 minutes or until frothy and doubled in size.
  • Line a bread pan with parchment paper and set aside.
  • In a large bowl, combine almond, cassava, arrowroot flour, and salt. Add butter (or room temp coconut oil) and incorporate together with hands or a fork until crumbles start to form.
  • Combine whisked eggs and yeast into the flour bowl with a hand mixer or wooden spoon until a dough starts to form.
  • Place dough into the prepared bread pan and cover with a cheesecloth or kitchen towel for 40 to 45 minutes or until the dough has risen.
  • Around the 35 minute mark preheat the oven to 350 degrees.
  • Bake the dough in the preheated oven for 40 to 45 minutes or until the top is browned. Remove from the oven and cool completely in the bread pan before serving.

Nutrition

Calories: 136kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 41mg | Sodium: 162mg | Potassium: 25mg | Fiber: 1g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.