The Best Paleo Bread Recipe (nut free!)

This is the best paleo bread recipe. It's gluten-free, dairy-free and nut free and still tastes like real bread. It's made with cassava flour, coconut flour and flax seeds to give it the perfect texture - soft in the middle and firm on the outside. This bread is perfect for toast and sandwiches too!

Table of Contents

• Why you'll love this recipe: 
• Ingredients and substitutions: 
• How to make (step-by-step): 
• Top tips:
• Variations and add ins:
• How to serve:
• How to store:
• Frequently asked questions: 
• Other recipes you will love: 
• Recipe

Why you'll love this recipe: 

• This bread tastes amazing! You would never know this is a grain free bread recipe. It's soft on the inside and firm on the outside and has the perfect texture.
• It's really quick and easy to make and the clean up is so simple! Plus you don't need a bread maker to maker this bread! You can just use a regular bread pan.
• Besides being grain-free, this bread is also gluten free, nut free, refined sugar free, and dairy free just like my paleo bagels and gluten-free yogurt biscuits.
• It stores well and freezes really well so it's great for meal prep and you can make a double batch and freeze one loaf for later.
• This bread is so versatile and can be eaten plain, topped with butter or jam, made into toast or French toast, be made into croutons or paleo stuffing, or used for sandwiches. 
• It's so much cheaper to make your own paleo bread rather than buying store bought versions or pre-made versions so it's a great way to save money on groceries.

Ingredients and substitutions: 

• Cassava flour - cassava flour is a great grain free flour that is also nut free and seed free. I don't recommend swapping this for any other flours. Note that cassava flour and tapioca flour are not the same thing so don't try and use tapioca flour for this bread recipe. 
• Ground flax seeds - to help give this bread a perfect texture! Don't try swapping this for any other ingredient.
• Coconut flour - coconut flour helps give this bread that nice firm crust. Don't try substituting this for any other flours. You can find coconut flour in the gluten free section of most grocery stores.
• Baking soda - to help this bread rise when it's baking. Do not swap this for baking powder!
• Eggs - these are a must to help this bread rise. Cassava flour bakes best with eggs. Do not try using any egg replacers for this recipe. 
• Coconut milk - to help add moisture and some natural sweetness to this bread. Don't worry, the bread doesn't taste like coconut! I recommend using full fat coconut milk for the best taste and texture.
• Coconut oil - this helps give this bread the perfect firm crust. I have not tried any other oils in this recipe and wouldn't recommend swapping this out. 
• Maple syrup - just a couple tablespoons to give this bread a hint of sweetness while keeping it refined sugar free. You could also use honey to naturally sweeten this bread.
• Apple cider vinegar - this reacts with the baking soda to help the bread rise when it bakes. You could use lemon juice or coconut vinegar instead. 
• Sea salt - this helps enhance all the delicious flavours of this bread and give it the best taste!

How to make (step-by-step): 

Step one:

First, preheat your oven to 350 degrees Fahrenheit.

Step two:

Next, add all ingredients to the bowl of your standing mixer and mix well until you have a smooth dough. 

Step three:

Now line your bread pan with parchment paper and transfer the dough to the bread pan and spread it evenly.

Step four:

Lastly, bake the bread for ~45 minutes, or until a toothpick inserted inside comes out clean. Let it cool completely and then cut it into pieces and enjoy!

Top tips:

• I don’t recommend trying to substitute the eggs in this gluten-free bread recipe. Cassava flour bakes much better with eggs than without.
• I recommend using room temperature eggs rather than cold eggs for best results.
• Do not try swapping the flours in this recipe - it won't turn out!
• Let this bread cool completely before cutting it into pieces as it will hold together better.

Variations and add ins:

• This bread can also be made in a bread maker if you wish to use one.
• If you don’t have apple cider vinegar use coconut vinegar or lemon juice instead.
• If you don’t have coconut milk use another dairy-free milk such as almond milk or cashew milk instead.
• Don’t use low fat coconut milk for this recipe, the low fat milk is too watery and the bread won’t cook the same.
• This bread freezes really well so feel free to make a double batch and freeze one loaf for later.

How to serve:

This bread can be used in so many ways. Here are a few serving ideas:

• To make toast or paleo French toast. 
• For paleo sandwiches like BLT’s or peanut butter and jam (my blueberry chia seed jam would be amazing for that!).
• To make grain free croutons.
• To serve as a side with soups, stews, and chilis. 
• You can use this bread to make my paleo stuffing. 

How to store:

Store this bread in the fridge after it’s been baked in an airtight container for up to 7 days. 

This bread also freezes really well in a freezer safe bag or container for up to 3 months.

Frequently asked questions: 

Other recipes you will love: 

• Paleo Gluten Free Blueberry Pancakes
• Almond Flour Biscuits 
• Paleo Waffles 
• Paleo Chocolate Chip Banana Bread 
• Cassava Flour Chocolate Chip Cookies

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Recipe