Paleo Bread
This is best paleo bread recipe! Soft in the middle and firm on the outside it has the best texure. It's also nut-free and made with cassava flour.
Prep Time5 minutes mins
Cook Time45 minutes mins
Total Time50 minutes mins
Course: Breakfast, Dinner, Lunch, Side Dish, Snack
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose
Servings: 8
Calories: 239kcal
- 1 cup cassava Flour
- 1/4 cup plus 2 tablespoon ground flax seeds
- 3 tablespoon coconut flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 6 large eggs
- 1/3 cup plus 1/4 cup full fat coconut milk
- 1/4 cup plus 1 tablespoon melted coconut oil
- 3 tablespoon honey or maple syrup
- 2 tablespoon apple cider vinegar
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.
Calories: 239kcal | Carbohydrates: 22g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 123mg | Sodium: 504mg | Potassium: 107mg | Fiber: 3g | Sugar: 7g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg