The Best Paleo Bread - Bravabod
Recipes

The Best Paleo Bread

Valentina

Valentina P

  • Difficulty Intermediate Difficulty
  • Time 90" (plus chill time)

This Paleo Bread is the best low-carb bread I've ever had, and is actually quite simple to make. Just one bowl, and no kneading, yeast, or grains required. Inspired by the wonderful Paleo Bread available at Erewhon Market in Los Angeles.

How To MakeDiet Type: Paleo

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Shopping List
    Flax Eggs
  • 66666667/100000000 cup flax meal (Note 1)
  • 66666667/100000000 cup cold water The Rest
  • 3 cups almond meal
  • 6 large eggs, whisked
  • 1/2 cup coconut oil, melted
  • 1/4 cup coconut flour
  • 2 tablespoons flax meal
  • 2 tablespoons date syrup or honey
  • 2 tablespoons lemon juice
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt

Instructions
  1. Step 1: In a small bowl, stir together the flax egg ingredients. Place in the refrigerator to firm up, about 15 to 20 minutes. It should get a gummy egg-like consistency.
  2. Step 2: Preheat the oven to 350°F. Line 1 (8 in. x 4 in.) bread pan(s) with parchment paper and lightly grease the sides and corners.
  3. Step 3: Once the flax eggs are ready, combine all ingredients, including the flax-mixture, in a large bowl. Stir until just combined and no lumps remain.
  4. Step 4: Pour the batter into the lined bread pan. Spread out the surface evenly. Bake for 40 to 45 minutes, or until well-browned (the bread will naturally be quite dark from the flax meal).
  5. Step 5: After 40 to 45 minutes, lightly cover the bread with a sheet of foil and continue to bake another 30 minutes. The bread will be ready when it is firm to the touch and a toothpick inserted in the center comes out clean. Remove the bread from the oven and allow to cool completely on the counter or in the refrigerator for several hours to overnight, so that everything firms up. Do not remove the bread from the pan while it is still hot.
  6. Serve: Once cooled, slice with a serrated knife and enjoy.

Recipe Notes

Note 1: Flax meal is made from ground flax seeds. However, whole flax seeds will not work in this recipe. The meal is required to work as a binder to hold the bread together. 

Nutrition

This Paleo Bread is the best low-carb bread I've ever had, and is actually quite simple to make. Just one bowl, and no kneading, yeast, or grains required. Inspired by the wonderful Paleo Bread available at Erewhon Market in Los Angeles.

How To MakeDiet Type: Low-carb

liked this

Freeze For 3 months

Best by 1 week


Shopping List
    Flax Eggs
  • 66666667/100000000 cup flax meal (Note 1)
  • 66666667/100000000 cup cold water The Rest
  • 3 cups almond meal
  • 6 large eggs, whisked
  • 1/2 cup coconut oil, melted
  • 1/4 cup coconut flour
  • 2 tablespoons flax meal
  • 2 tablespoons yacon syrup or low-carb liquid sweetener (1:1 sugar replacement)
  • 2 tablespoons lemon juice
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt

Instructions
  1. Step 1: Preheat the oven to 350°F. Line 1 (8 in. x 4 in.) bread pan(s) with parchment paper and lightly grease the sides and corners.
  2. Step 2: In a small bowl, stir together the flax egg ingredients. Place in the refrigerator to firm up, about 15 to 20 minutes. It should get a gummy egg-like consistency.
  3. Step 3: Once the flax eggs are ready, combine all ingredients, including the flax-mixture, in a large bowl. Stir until just combined and no lumps remain.
  4. Step 4: Pour the batter into the lined bread pan. Spread out the surface evenly. Bake for 40 to 45 minutes, or until well-browned (the bread will naturally be quite dark from the flax meal).
  5. Step 5: After 40 to 45 minutes, lightly cover the bread with a sheet of foil and continue to bake another 30 minutes. The bread will be ready when it is firm to the touch and a toothpick inserted in the center comes out clean. Remove the bread from the oven and allow to cool completely on the counter or in the refrigerator for several hours to overnight, so that everything firms up. Do not remove the bread from the pan while it is still hot.
  6. Serve: Once cooled, slice with a serrated knife and enjoy.

Recipe Notes

Note 1: Flax meal is made from ground flax seeds. However, whole flax seeds will not work in this recipe. The meal is required to work as a binder to hold the bread together. 

Nutrition

This Paleo Bread is the best low-carb bread I've ever had, and is actually quite simple to make. Just one bowl, and no kneading, yeast, or grains required. Inspired by the wonderful Paleo Bread available at Erewhon Market in Los Angeles.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3 months

Best by 1 week


Shopping List
    Flax Eggs
  • 1 cup flax meal (Note 1)
  • 1 66666667/100000000 cup cold water The Rest
  • 3 cups almond meal
  • 1/2 cup coconut oil, melted
  • 1/4 cup coconut flour
  • 2 tablespoons flax meal
  • 2 tablespoons date syrup, maple syrup, or brown rice syrup
  • 2 tablespoons lemon juice
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt

Instructions
  1. Step 1: In a small bowl, stir together the flax egg ingredients. Place in the refrigerator to firm up, about 15 to 20 minutes. It should get a gummy egg-like consistency.
  2. Step 2: Preheat the oven to 350°F. Line 1 (8 in. x 4 in.) bread pan(s) with parchment paper and lightly grease the sides and corners.
  3. Step 3: Once the flax eggs are ready, combine all ingredients, including the flax-mixture, in a large bowl. Stir until just combined and no lumps remain.
  4. Step 4: Pour the batter into the lined bread pan. Spread out the surface evenly. Bake for 40 to 45 minutes, or until well-browned (the bread will naturally be quite dark from the flax meal).
  5. Step 5: After 40 to 45 minutes, lightly cover the bread with a sheet of foil and continue to bake another 30 minutes. The bread will be ready when it is firm to the touch and a toothpick inserted in the center comes out clean. Remove the bread from the oven and allow to cool completely on the counter or in the refrigerator for several hours to overnight, so that everything firms up. Do not remove the bread from the pan while it is still hot.
  6. Serve: Once cooled, slice with a serrated knife and enjoy.

Recipe Notes

Note 1: Flax meal is made from ground flax seeds. However, whole flax seeds will not work in this recipe. The meal is required to work as a binder to hold the bread together. 

Nutrition

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The Best Paleo Bread

PT1H30M 66666667/100000000 cup flax meal (Note 1) 66666667/100000000 cup cold water 3 cups almond meal 6 large eggs, whisked 1/2 cup coconut oil, melted 1/4 cup coconut flour 2 tablespoons flax meal 2 tablespoons date syrup or honey 2 tablespoons lemon juice 1 tablespoon baking soda 1/2 teaspoon salt Gluten Free Paleo Vegan Low-Carb 1 Servings Ingredients:

1 (8 in. x 4 in.) Loaf

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