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Best Ever Paleo Bread

True to its name, this "best ever" paleo bread is one you'll make time and time again. It's easy, it's always delicious and fulfilling.
Aug 23, 2021 | Joy McCarthy

Everyone loves a good loaf of homemade bread, myself included. I mean what's not to love? It's a vessel to slather, dollop or spread all your favourite foods! It makes your kitchen smell wonderful for hours and it nourishes your body and your soul. 

This paleo bread is gluten-free and grain-free. It's full of whole and nourishing flours making it perfect for an epic sammie or keepin' it simple with some PB and jelly. Or if you're in my house, it's likely almond butter and smashed raspberries or sliced apple - a favourite!

Paleo Bread Ingredients

These are flours that I use in baking all the time so I like to keep them stocked up such as almond flour, coconut flour and arrowroot flour. They make for a moist, fluffy and delicious bread. 

paleo bread batter

I developed this recipe last year for our 21 Days to Joyous Health program. It was such a huge hit and one that I make so often, I just knew it needed a permanent home on the blog and my YouTube channel. It is rich in fibre, phytonutrients, antioxidants, good fats and protein. It's blood sugar balancing and fulfilling!

paleo bread loaf

If you want to make this egg-free, you can try using a chia or flax egg. You can download my egg substitution chart here.

It took me many months to perfect this recipe and since doing that I've made it dozens of times. So here's my recipe for paleo bread, once you make it, I think you might agree it is the Best Ever!! 

Paleo bread

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Ingredients
  • 2 cups almond flour
  • 1/4 cup arrowroot flour*
  • 3 tbsp coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tbsp ground flaxseeds
  • 1/2 tsp sea salt
  • 4 medium eggs
  • 1/2 cup filtered water
  • 2 tbsp melted coconut oil
  • 1 tsp apple cider vinegar
Instructions
  1. Preheat oven to 350°F (180°C). Line a standard size loaf pan with parchment paper or grease with coconut oil.
  2. In a large bowl, combine flours, baking soda, baking powder, ground flaxseeds and salt.
  3. In a small bowl, combine whisked eggs, water, melted coconut oil and apple cider vinegar.
  4. Add wet ingredients to dry ingredients and stir together. Pour batter into loaf pan and bake for 30 to 40 minutes until fork inserted comes out clean.
  5. Refrigerate for up to a week or freeze for up to 3 months. Slice before freezing then you can just pop it in the toaster from frozen.

Notes

*You can sub in tapioca flour.

woman holding paleo bread

This bread freezes really well. I always slice it fully once cool and then pop it in silicon bags and freeze it. I just take it out slice by slice, pop it directly in the toaster so it always stays super fresh and then slather it with almond butter or make an avocado toast. 

What's your favourite way to enjoy this bread! Be sure to tag me on Instagram @joyoushealth if you make it. I love seeing your creations!

Happy baking!

Joy xo

Aug 23, 2021 BY Joy McCarthy
28 Comments
Jen   •   August 24, 2021

Can’t wait to try this!

Reply
Joy McCarthy   •   August 25, 2021

Jocelyn   •   August 24, 2021

We are a nut free household. I’m still looking to make this gluten free and xanthan gum free. What flour can I use instead of almond and what’s the conversion? Please and thank you.

Reply
Joy McCarthy   •   August 25, 2021
Jocelyn   •   August 25, 2021

Margot   •   August 27, 2021

Can I use an egg substitute considering the recipe calls for 4 eggs? If so, which substitute would you recommend? We have an egg allergy in our home.

Reply
Joy McCarthy   •   August 27, 2021

Margot   •   August 27, 2021

Thank you for the reply!

Reply

Elaine   •   August 29, 2021

Thanks for the recipe! Half recipe generated 2 mini loaves. Good for portion control!

Reply
Joy McCarthy   •   August 31, 2021

Wendy R   •   August 29, 2021

Soooo good!!! My husband even liked it!! Silly question but I’m new to this whole baking thing, what do you wrap it in to go in the freezer or fridge?

Reply
Joy McCarthy   •   August 31, 2021

Charlene Walker   •   August 29, 2021

Do you happen to know is arrow root flour the same is arrow root powder? I have arrow root powder

Reply
Joy McCarthy   •   August 31, 2021

Sheril   •   September 20, 2021

Can you use flax egg instead of real eggs

Reply
Joy McCarthy   •   September 20, 2021

Lauren Ferraro   •   September 24, 2021

did anyone try the egg substitute, did it work?

Reply
Joy McCarthy   •   September 24, 2021

Evy   •   September 24, 2021

Can you tell me the nutrition macros for this, especially carb count for this recipe? I am prediabetic and tracking that. Thank you so much. The arrow root powder is quite high in carbs so I have to see if this is worth it. You’re awesome thanks

Reply
Joy McCarthy   •   September 24, 2021

Frankie   •   September 24, 2021

I k ow 1 tbsp of ground chia and 3 tbsp water=1 egg…do I do this 4x for 4 med eggs?

Reply
Joy McCarthy   •   September 24, 2021

Diane   •   September 25, 2021

WOW! This bread recipe was super simple and I cant believe how delicious it is. I made it exactly as the recipe shows twice. And turned out perfect both times. its a perfect bread option whether your gluten free or not.

Reply
Joy McCarthy   •   September 28, 2021

Suzanne   •   October 2, 2021

I have tried many grain free breads. This is absolutely the best one , great texture and so tasty. Thanks Joy for all your hard work perfecting this.

Reply
Joy McCarthy   •   October 3, 2021

Sarah T.   •   October 18, 2021

Hi Joy! I am looking forward to making this bread! I just had a question. You mention at the bottom of the recipe card that you can substitute with tapioca flour, but I was wondering if you can specify with what? Is it with the almond flour or the arrowroot floor, and is it the same quantity? Thank you!

Reply
Joy McCarthy   •   October 19, 2021

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