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!
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 is a grain free bread recipe. It's soft on the inside and firm on the outside and has the perfect texture.
- Besides being grain-free, this bread is also gluten free, nut-free and dairy free.
- It's made with cassava flour, coconut flour and flax seeds.
- This bread is made without almond flour and without tapioca flour.
- This dairy free bread is soft and fluffy.
- 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.
- This bread is so versatile and can be eaten plain, topped with butter or jam, made into toast or French toast or used for sandwiches.
- This bread is yeast free and refined sugar free.
- You can use it to make stuffing or croutons!
- This bread is made with no bread maker! You can just use a regular bread pan.
Key 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. 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 - to help give this bread that nice firm crust. Don't try substituting this for any other flours.
- 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.
How to make this recipe:
First, preheat your oven to 350 degrees Fahrenheit.
Next, add all ingredients to the bowl of your standing mixer and mix well until you have a smooth dough.
Now line your bread pan with parchment paper and transfer the dough to the bread pan and spread it evenly.
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!
- 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.
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.
How to use this bread:
- 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 for best results. Use an air tight container and store it for up to 5 days.
Paleo bread brands:
Instead of making your own homemade paleo bread from scratch, there are now certain brands that make paleo bread or paleo bread mixes including Simple Mills, Carbonaut, KZ Clean Eating, California Country Gal, and Miss Jones Baking Co.
Frequently asked questions:
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.
No! It will not turn out.
I do not recommend it. Cassava flour bakes best with eggs.
No it is not. Cassava flour is quite high in carbohydrates so this is not a low carb bread recipe.
On the paleo diet you cannot eat gluten, grains, dairy or refined sugars so most store bought bread brands cannot be eaten on the paleo diet. However, as long as you make bread that is grain free, gluten free and dairy free you can eat it on the paleo diet.
No, Ezekiel bread cannot be eaten on the paleo diet as it is made with grains which are not permitted on the paleo diet.
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
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
- Preheat your oven to 350F.
- Add all the ingredients to the bowl of your standing mixer.
- Blend all the ingredients until the dough is smooth.
- 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.
- Serve and enjoy!
- Using room temperature eggs will help the bread turn out fluffier.
- Sub coconut vinegar for apple cider vinegar if needed.
- Do not try replacing the eggs. This bread won't turn out.
- This bread will last longer if stored in the fridge.
- This bread freezes really well.