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! It’s perfect for toast and sandwiches too!
Bread. I think it’s one of the hardest things to give up when you switch to the paleo diet. I missed it so much when I first went grain free. No more sandwiches, croutons or French toast! Well don’t worry, I’ve created the best paleo bread recipe for you. It doesn’t have any grains or dairy and is also nut-free and made with cassava flour and coconut flour. Oh and did I mention it’s also really easy to make? You’re welcome!
Why you’ll love this recipe:
- It tastes amazing! You would never know this bread is grain-free! It’s soft on the inside and firm on the outside and has the perfect texture.
- Besides being grain-free it’s also nut-free. It’s made with cassava flour, coconut flour and flax seeds. And it’s also made without tapioca flour.
- It’s really easy to make and the clean up is so simple!
- It freezes really well so you can make a double batch and save one loaf for later.
- It’s so versatile and can be eaten plain, topped with butter or jam, made into toast or French toast or used for sandwiches.
- You don’t need a bread maker to make this bread! You can just use a regular bread pan.
- This bread is yeast free.
Ingredients and substitutions:
- Cassava flour – this is a great grain free flour that is also nut free and seed free. I don’t recommend swapping this for any other flours.
- Ground flax seeds – to help give this bread a perfect texture! Don’t try swapping this for any other ingredient.
- Coconut flour – to help give this bread that nice firm crust. Don’t try substituting this for any other flours.
- Sea salt – just a pinch to enhance the flavour of this bread.
- 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!
- 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.
- 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.
The equipment you need:
- A standing mixer (this is the one I have and love) – you could also mix this bread by hand in a large bowl, but it’s just more work.
- A glass loaf pan (remember, try and avoid non-stick bakeware! If you want to learn more I discuss the health risks of non-stick cookware in this post).
- Parchment paper – this is optional but I do recommend lining your bread pan with it so that the bread doesn’t stick to the pan.
How to make:
Step one: first, preheat your oven to 350F.
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!
Chef’s tips:
- I don’t recommend trying to substitute the eggs. Cassava flour bakes much better with eggs than without.
- I recommend using room temperature eggs rather than cold eggs.
- Let this bread cool completely before cutting it into pieces, as it will hold together better.
- This bread freezes really well so feel free to make a double batch and freeze one loaf for later.
- This bread can also be made in a bread maker if you wish to use one.
- Store this bread in the fridge after it’s been baked for best results. Use an air tight container and store it for up to 5 days.
Variations and add ins:
- 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.
How to use this bread:
- To make toast or paleo French toast.
- For 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.
Frequently asked questions:
What is the difference between cassava flour and tapioca flour or starch?
Both come from the cassava root or plant, but the difference is that cassava flour is made from the whole root, while tapioca flour is just made from the starchy part of the plant.
Can you substitute tapioca flour for cassava flour in this recipe?
No! It will not turn out
Can you substitute the eggs in this recipe to make it vegan?
I do not recommend it. Cassava flour bakes best with eggs.
Other paleo recipes you will love:
- Paleo Gluten Free Blueberry Pancakes
- Paleo Biscuits
- Paleo Waffles
- Paleo Chocolate Chip Banana Bread
- Cassava Flour Chocolate Chip Cookies
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Paleo Bread (Grain-Free, Gluten Free, Dairy-Free, Nut-Free)
This is best paleo bread! Soft in the middle and firm on the outside it has the best texure. It's also nut-free and made with cassava flour.
Ingredients
- 1 cup cassava Flour
- 1/4 cup plus 2 tbsp ground flax seeds
- 3 tbsp coconut flour
- 1 tsp sea salt
- 1 tsp baking soda
- 6 large eggs
- 1/3 cup plus 1/4 cup full fat coconut milk
- 1/4 cup plus 1 tbsp melted coconut oil
- 3 tbsp honey or maple syrup
- 2 tbsp apple cider vinegar
Instructions
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Preheat your oven to 350F
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Add all the ingredients to the bowl of your standing mixer
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Blend all the ingredients until the dough is smooth
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Line the bread pan with parchment paper and transfer the dough to the pan and spread evenly until smooth. Place in the oven and bake for ~45 minutes, or until a toothpick inserted inside comes out clean
-
Remove from the oven and let cool
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Serve and enjoy!
Recipe Notes
- Using room temperature eggs will help the bread turn out fluffier
- Sub coconut vinegar for apple cider vinegar if neededÂ
- Do not try replacing the eggs. This bread won't turn out
Pin this recipe for later:
Looks delish!
Super yummy!
so glad you liked it!
Could tapioca flour be used instead?
No definitely not! They are totally different flours and the recipe won’t work out. If you read the post I actually answer this exact question there 🙂
Does this taste eggy?
No not at all 🙂
I am allergic to tree nuts including coconut, so dairy alternatives are quite slim. Could I replace the coconut milk with water and olive oil? Or homemade sunflower or hemp milk?
I’ve never tried this recipe with any substitutions so I am not sure if doing that would work out or not. Sorry!
Just made this and it’s delicious! Love it. Thank you!
Oh I’m so thrilled you loved it! Thanks so much for leaving a comment.
I haven’t had good luck making paleo breads, but this came out perfect and was delicious. I even messed up and forgot to pour in the coconut oil until after the dough was in the pan – I just stirred again and all was well.
Hi, what are substitutes for the flaxseed?
I have not tried substituting the flax seed with anything else. I can’t think of anything else that would be equivalent and can’t guarantee that any substitutions would work out.