Last Updated on February 11, 2026
This clean and healthy paleo bread recipe is gluten free, dairy free, grain free, and made with simple, nourishing ingredients. It’s soft on the inside, lightly golden on top, and sturdy enough for toast or sandwiches.
As someone who used to eat bread daily, I had no idea how much conventional wheat was impacting my digestion, cravings, and energy. When I removed gluten and refined flour from my diet, my energy improved, my inflammation decreased, and my cravings significantly reduced.
For many people, especially those struggling with bloating, fatigue, sugar cravings, or candida overgrowth, conventional bread can be a hidden trigger.
The good news is you do not have to eliminate bread forever. You just need a better option.
Why Choose a Paleo Bread Recipe?
Traditional bread made from enriched or bleached flour can spike insulin, promote inflammation, and contribute to digestive issues for sensitive individuals.
A properly formulated paleo bread recipe:
- Is gluten free and grain free
- Supports more stable blood sugar
- Provides fiber and healthy fats
- Helps reduce inflammatory triggers
- Keeps you full longer
This recipe is made with almond meal, chia seeds, flax, and coconut oil, which provide omega 3 fatty acids, protein, and fiber to help support metabolic balance.
Paleo Bread Recipe
Before you buy another loaf of store bought gluten free bread filled with fillers and gums, try this homemade paleo bread recipe. It’s simple, versatile, and incredibly satisfying.
Ingredients
Use organic ingredients when possible.
- 2 cups almond meal
- 2/3 cup tapioca starch or arrowroot flour
- 2 tablespoons flax or chia meal
- 1 tablespoon chia seeds
- 1 teaspoon baking soda
- Pinch of sea salt
- 3 eggs
- 1/4 cup canned coconut milk
- 1 tablespoon maple syrup
- 1/4 cup melted coconut oil
- 1 teaspoon apple cider vinegar
How to Make Paleo Bread
- Preheat oven to 350°F and line a loaf pan with parchment paper.
- Combine all dry ingredients in one bowl.
- Whisk wet ingredients together in a separate bowl.
- Combine wet and dry ingredients until fully incorporated.
- Pour mixture into prepared loaf pan.
- Bake for 30 to 40 minutes until golden brown.
- Insert a skewer into the center. If it comes out clean, it is done.
- Allow to cool before slicing.
Is Paleo Bread Healthy?
When made with whole food ingredients like this recipe, paleo bread can absolutely be part of a healthy diet.
- Healthy fats from almond meal and coconut oil
- Fiber from flax and chia
- Protein from eggs
- No gluten or grains
Because it contains fat and fiber, it is much more blood sugar friendly than conventional white bread.
If you are working on improving your metabolism or balancing hormones, pairing this bread with protein can further stabilize glucose levels.
This recipe is great, but what’s better is eating for your metabolic type. If you want to know what foods are best for your body specifically, take my Metabolic Type Quiz.
When you eat for your unique metabolic type’s needs you can lose weight, get healthy, and feel fantastic faster than you can on any other diet.
I hope you enjoy this recipe as much as I do. Leave a comment below and let me know how yours turned out.
Your Coach and Biggest Cheerleader,
Dr. Christina Carlyle
Metabolic Type Meal Plan Results
Eating Healthy But Not Seeing Results?
The solution is eating for your unique metabolic type - When you eat foods that match your Metabolic Type you can lose weight and feel great 3 times faster. Take the Metabolic Type Quiz to discover your type and the meal plan that's best for you.
TAKE THE QUIZ
Paleo Bread Recipe
EQUIPMENT
- 1 loaf pan
Ingredients
- 2 cups (300 g) almond meal
- 2/3 cup (85 g) tapioca starch/arrowroot flour
- 2 tbsp flax/chia meal
- 1 tbsp chia seeds
- 1 tsp baking (bicarb) soda
- Pinch of salt
- 3 eggs
- 1/4 cup (2 oz) coconut milk, canned or homemade
- 1 tbsp maple syrup
- 1/4 cup (2 oz) coconut oil
- 1 tsp apple cider vinegar
Instructions
- Preheat oven to 350ºF (180ºC) and line a loaf tin with parchment paper.
- Combine the dry ingredients together in one bowl.
- Whisk the wet ingredients together in another bowl. Combine both wet and dry ingredients together and pour into a loaf tin.
- Place the loaf tin in the oven for 30 to 40 mins or until golden brown on top and cooked through.
- Place a skewer in the center of the bread and when the skewer comes out clean, the bread is ready.
- Serve warm or toasted with your favorite topping. Enjoy!
NOTES
Nutrition
Save This Paleo Bread Recipe
Pin this paleo bread recipe so you always have it on hand for meal prep, breakfast, or healthy baking days.
More Healthy Recipes You’ll Love
- Easy, Delicious, and Healthy Shrimp Ceviche Recipe
- Healthy Chicken Soup Recipe
- Healthy Chocolate Avocado Pudding Recipe
- Green Smoothie Recipe That Tastes Great
- Delicious, Refreshing Watermelon Salad
- Ridiculously Easy and Good Banana Nice Cream
Dr. Christina Carlyle is a Doctor of Functional Medicine, FDN-P, Nutritionist, & Trainer who transformed her body and health – getting off 7 medications and losing 40 pounds for good. Now, she helps other women get happy, healthy, and fit – quickly & naturally – without any BS
This is really easy to make and so delicious that I can’t stop eating it. I LOVE it with chili and soups.
Is it ok to substitute almond meal with almond flour?
Hi Lisa! Yes, but you may get a slightly different texture or color, but the recipe will still work. xo CC
Would it not work if I used water instead of coconut milk?
I wouldn’t recommend that substitution.
Can I use an egg substitute??
Yep!
I really enjoyed this recipe, with the addition of a 1/2 tsp salt & 1/4 cup of sunflower seeds added. The only reason I give it 4 stars is because the photo used on this post is obviously not the bread from this recipe. Which can be misleading. And the bread does have a bit of a strange smell that might deter some people.
Could you substitute almond milk for the coconut milk?
Yes, you can definitely substitute almond milk for coconut milk in most recipes! Just keep in mind that almond milk is thinner and less rich, so the final result might be a bit lighter. If you’re making something creamy, like a soup or curry, it’ll still work – it just won’t have the same richness as coconut milk. Let me know how it turns out!
This was so good! I could t stop eating it!! have a question though; I made it twice and the first time the dough was wet and more liquid and the second time it wasn’t. Is it meant to be more wet than normal bread dough?
no, it’s supposed to be more of a normal bread dough. Which one did you like better??
This looks amazing! I would like to make, but have an allergy to almonds. Could you recommend any other type of flour for substitution that might still be paleo and high protein? Thank you for any help!
Thank you! So glad it caught your eye! If you’re allergic to almonds, you can try sunflower seed flour or tiger nut flour as paleo-friendly, nut-free alternatives. Both work well in baking and are higher in protein. Just a heads up – sunflower seed flour can react with baking soda and turn green (totally safe and still delicious!). Let me know if you try it!
Does the coconut oil have to be melted then measured? Add do the eggs have to be room temperature?
Great questions! Yes! for best results, melt the coconut oil first, then measure it. And while it’s not absolutely necessary, using room temperature eggs helps everything mix more evenly and prevents the coconut oil from solidifying when you stir it in. Let me know how your bread turns out!
Hi, just wondering if the bread needs to be baked in a loaf tin of can it be baked like in your photo?
Thank you
It can be baked in loaf tin!
This was the best bread I’ve ever made. Thank you for the recipe.
yay! you’re welcome. I’m glad you love it as much as I do. xo
Is there a substitution for ACV that will give the same results? – I am very severely allergic to apples
If you can’t use apple cider vinegar, you can substitute fresh lemon juice or white wine vinegar in the same amount. Both provide the acidity needed for the recipe to rise and set properly. That said, ACV does have some unique digestive benefits, so the result may be very slightly different, but structurally the bread should still turn out great with either option. Hope that helps xo
For the nutrition facts you provided, is it 468 calories and 39g of fat for 1 slice?
That’s for the entire recipe. Divide that by many slices you cut to get the per serving amount.
I have just put my loaf in the oven. This is my third time making this bread and I’m obsessed. Thank you for this recipe.