Ahhhhh, bread. I used to love stuffing my face with dinner rolls, breadsticks, and artisan loafs. Then I found out that wheat was making me very sick, so I had to stop eating it.
I wasn’t on the paleo bandwagon at that point. I used gluten-free flours made from rice flour and potato starch for a while, but most of them still made me sick. Then I discovered coconut flour and almond meal, and my life got so much easier.
Okay, not really – at least, not at first. If you’ve ever used coconut flour before, then you know that it’s very hard to make baked goods with it. I generally do okay in the kitchen, even with weird ingredients, but coconut flour made me want to rip my hair at the first few times I used it. Sometimes it still makes me crazy.
I experimented with a ton of different techniques and recipes before I came up with this one. It was inspired by a combination of posts that I saw on Pinterest (does anybody else review a bunch of recipes on there and then completely do your own thing?), and it’s pretty dang good. It only takes about an hour to make it, and that includes prep time. There’s no kneading or rising or any other time-consuming stuff to do. You just mix it, bake it, and eat it – preferably with jam or grass-fed butter.
Are you ready to make your own delicious loaf of paleo bread? Good! Let’s get started.
As you read this recipe for paleo bread, you’ll notice it has fewer instructions and photos than you’re used to seeing on my blog. That’s because I actually wrote this post a year or so ago and left it in draft mode. I planned to retake the photos before publishing it, but life got in the way. I’ll update the photos eventually, so don’t panic if you bookmark this recipe and come back to find new pics of paleo bread.
Check out my adorable helper. He’s 6 now, so this pic is from forever ago. It’s bittersweet watching him – and my other kids – grow older. His little brother starts kindergarten this August, and I’m having a really hard time with it.
Enough about my parenting woes, though. Hopefully you have an equally awesome helper when you make this protein-packed paleo bread. Here’s how you do it:
Preheat the oven to 300 degrees Fahrenheit.
Set a small, oven-safe bowl of water – it doesn’t have to be full – on the bottom rack of your oven. This helps steam your loaf as it bakes.
Beat the eggs in a large bowl until the mixture is frothy. Alternately, you can separate the yolks and mix them separately. I’m too lazy for that sometimes, but whipping the whites before you mix them with the yolks makes your bread lighter and fluffier.
Combine your almond milk and honey with the eggs. Stir well.
Slowly add in the coconut flour, baking soda, and sea salt. Mix everything together until you have a smooth, thick batter.
Pour into a lightly greased bread pan (I use coconut oil) lined with parchment paper and bake for approximately 47 minutes. Check on the loaf after about 40 minutes if your oven doesn’t suck like mine.
It’ll look like this when you pull it out:
Wait at least 20 minutes before you slice the paleo bread.
Yeah right – who does that?! Slice it whenever you’re ready, but just remember that it is more likely to crack and fall apart if you slice it too soon or remove it from the pan too early.
See? I never learn.
The inside looks similar to traditional bread, and it holds up nicely. Sometimes breads made with coconut flour fall apart the minute you pick them up if you don’t combine them with the right ingredients.
It’s a heavy bread, so it’s very filling. Keep that in mind as you decide how thick you want your slices.
I haven’t tried storing this paleo bread yet (it never lasts long in my house), but you should probably refrigerate it after a couple days. I would imagine that it also freezes well.
Here’s my printable, Pinnable recipe for simple paleo bread: