The Best Nut Free Paleo Bread

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: 
• Key ingredients and substitutions: 
• How to make this recipe: 
• Chef's tips:
• Variations and add ins:
• How to use this bread:
• How to store:
• Frequently asked questions: 
• Other recipes you will love: 
• Recipe

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.
• It's really easy to make and the clean up is so simple!
• You don't need a bread maker to maker it! You can just use a regular bread pan.
• 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 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!

Key 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. You can find cassava flour in the gluten free or organic sections of most grocery stores, and it is readily available online.
• 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, or you can buy it online.
• 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 while keeping it refined sugar free. 
• 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: 

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!

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.

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. 

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