Paleo Bread


We’ve been trialling paleo in our house for the last month or so. Verdict so far: some very happily operating tummies, a little weight loss (although this isn’t the goal), and some pretty amazing creativity in the kitchen while we sample beautiful fresh fruits and vegetables we’ve never tried before. How wonderful that something that SEEMS so restrictive can actually open up all sorts of variety?!

One thing that is admittedly sorely missed, however, is bread. Beautiful bread!! Although I cook and eat gluten free for the most part, if I’m going to eat bread, I will do it right - I LOVE a piece or two of long-fermented, authentic fresh sourdough… aaah!

But of course, such is not the ‘paleo way’ (sorry), so I’m absolutely thrilled to have this extremely worthy alternative on regular rotation at our house. It sure beats the eye-watering $12 store-bought loaf of paleo bread (upon seeing the price tag hubby nearly swore off the whole experiment then and there), or worse yet, no bread at all.

This lovely, nourishing loaf is super easy, fluffy and tasty, no yeast or rising involved, quick enough to make once a week without any drama. Win!

I like to play around with the salt and honey amounts with each new loaf, just for a bit of variety. For more savoury uses (like alongside your eggs for breakfast), more salt works a treat, as does a little more honey if you fancy a sweeter loaf. For the latter, try topping the bread with a paleo granola mix before baking for a fruit toast vibe.

Our bread happily keeps on the bench top in an airtight container for up to a week, although is tastiest when toasted from about 2 days onwards. Enjoy!


1 1/2 cups almond meal

1/4 cup ground flaxseed

2 tbs coconut flour

1 1/2 tsp baking or bi carb soda

1/4 tsp salt (add a little more or little less between loaves for variety)

5 eggs

1/4 cup coconut oil

1 tbs honey (add a little more or little less between loaves for variety)

1 tbs apple cider vinegar


  1. Preheat fan forced oven to 180C/350F. Grease a loaf tin with coconut oil and line with baking paper.

  2. Combine all dry ingredients in a large bowl, and wet ingredients in another (tip: melt the coconut oil and honey together).

  3. Add the wet to the dry ingredients and mix until just combined. Pour into prepared loaf tin and bake for 30-40 minutes. 

  4. Allow to cool on a rack before slicing and serving with whatever toppings you’d usually pop on your bread. Keep in an air-tight container for up to a week.