A Delicious Paleo Take on a Classic Baked Bread
The base of your bread dough with this recipe will be made using a combination of almond flour and arrowroot flour. These are they key ingredients that help to keep this recipe completely paleo-friendly as they each make an excellent replacement for refined wheat flour. Not only is refined wheat a known inflammation trigger, but once the wheat grains go through the refinement process, they also lose the vast majority of their nutritional benefits. Refined flour has a much lower fiber content and loses a large percentage of the antioxidants found in whole grains. (1)
So with that in mind, the first step of this recipe is to mix your almond and arrowroot flours together with your salt and active dry yeast. With that out of the way, combine your honey and warm water in a separate bowl. Honey is another one of my favorite paleo baking ingredients, acting as a wonderful natural sweetener while also being packed full of nutritional benefits. It’s an antioxidant powerhouse that also helps to give you a nice all natural energy boost as well.
Add your honey mixture in with your flour mixture, and then also add in the lightly beaten egg whites, olive oil, and apple cider vinegar and mix them together until you have a dough-like texture. The addition of olive oil and ACV really helps to round out the nutritional content of your bread mixture. The olive oil adds a potent amount of heart-healthy monounsaturated fatty acids, while the ACV provides some great benefits for both your cardiovascular and digestive health. (2)
Once your bread dough has taken shape, you’re going to want to cover it with a plastic wrap for about 30 minutes in order to let the yeast do its thing. Then transfer it to a baking sheet, cut a few long lines along the top, and then bake the bread until it’s slightly brown. When you take it out of the oven, let it cool for a few moments and then go ahead and enjoy this delightfully flaky baked bread. Whenever I bake it, I like to either use it to make some tasty paleo sandwiches or I make it alongside a tasty homemade hummus dip. This is a game-changer for bread-lovers.
PS. This crusty French bread recipe isn’t the only type of homemade paleo bread that I love to bake. Here are a few of my other favorite paleo-friendly bread recipes that you absolutely must try:
- 1 ½ cups blanched almond flour
- ¾ cup arrowroot flour
- 1/3 cup warm water
- 2 egg whites, lightly beaten
- 1 ½ tsp honey
- 1 ½ tsp dry active yeast
- 1 ½ tsp olive oil
- ½ tsp organic raw apple cider vinegar
- ¼ tsp salt
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper and set aside.
- In a bowl combine the almond flour, arrowroot flour, dry active yeast and salt.
- In a small bowl combine the water and honey.
- Add the honey water mixture, egg whites, olive oil and apple cider vinegar to the dry ingredients and mix until a dough is formed.
- Cover with plastic wrap and allow to rest for 30 minutes.
- Transfer the dough to the prepared baking sheet and form into a loaf.
- Using a sharp knife, cut long lines going across the loaf.
- Bake 25-30 minutes, or until bread is lightly brown.
This turned out well. It was crusty and had good texture on the inside.
First time making. Mine was a little flat but oh so delish. Practice practice practice.
OK so I made the bread again. Yes, it was a little runny, but after baking it it actually came out delicious! I wish I had doubled the recipe. It actually looks and tastes white bread. Next time, I will probably add a little bit more salt and maybe a touch more of honey.
I made this tonight. It worked out so well that I was required to share with my non-grain-free eating husband and sister. (I didn’t have enough almond flour and had to sub 1/4 cup of cassava flour for the same amount of almond and it still came out well)
I love this bread . It worked well.
This was such a treat.
Love this bread! I just used it for stuffing for Thanksgiving and it turned out amazing! I have tried several paleo bread option and it has been such a failure for Thanksgiving stuffing. This bread worked perfect! Will use it every year as well as continue to use it as our go to every day bread!
This is such a great and easy bread recipe. I’ve made it many times. I end up doubling the recipe and baking it in a loaf pan. Slice it thin and freeze it for sandwiches. Thank you!
This bread is fantastic. Definitely mimicks regular French bread. Crusty on the outside and slightly sweet and soft on the inside. It does not make much though. Also had to add more almond flour as it was very wet.
I put it in the shape of French bread loaf in a parchment lined bread pan. And it cooked for about 20 min. Mine also didn’t rise much and was pretty flat. (Abput 1 inch thick).
Really think the flavor of this Paleo bread recipe is really nice. Not overly sweet –which I like. Mine did come out a bit flat. So I’ll need to work with that. May try a french bread pan. But the crust is crunchy and the inside beautifully tender. I will definitely make again because of the texture and flavor.
Best paleo bread ever!!!!
So the title is not even the tiniest bit an overstatement. This bread is totally the BEST!! My son is coming to visit today, and we are both Paleo so I thought that I would make us both a treat and try this bread recipe. Well the 2nd loaf is in the over now, as I may have eaten the entire first one all by myself. I rarely make or eat bread or Paleo treats, but this was so worth the effort (not that it took much effort at all!). Thank you so much!!!
As I combined the ingredients it was very runny so I added a little more arrowroot and almond flour. It still looked nothing like the pictures, but it came out fabulous! We ate it alongside meatballs and zoodles. A little ghee and garlic made it even more delicious.
Made this bread yesterday and it was a hit with the whole family. The flavour in it, so good.
Thank you so much for this recipe and for sharing it.
This recipe is SO good! The best paleo bread I have made yet, and I try a lot of paleo breads of various types! I don’t have a French loaf pan so I use foil for a make-shift one. And I always double the batch, because my whole fam LOVES it! I used to make an amazing rosemary garlic focaccia bread (pre-paleo days) so I have converted this recipe to make that and it’s unbelievable! Even our non-paleo friends devoured it when they were visiting from out of town and asked me to make it again for dinner before they left! I just double or triple the recipe and pour/spread it onto a cookie sheet or jelly roll pan and let it rise. When it’s done, poke holes all over it, brush with olive oil, fill holes with minced garlic, sprinkle with kosher salt and rosemary and bake. It’s divine!!!!!
This is my favorite paleo bread recipe.
I first made this recipe on a regular baking pan and really liked the flavor and texture, but it was definitely flat. I liked the recipe so much that I purchased a baguette pan to make it. It worked great. It came out light and crispy and much more rounded in shape. It tastes great either way, but I definitely recommend the baguette pan.
THANK YOU for this recipe! I haven’t attempted a paleo bread yet because I’m afraid of being let down. BUT my 7 year old, my husband, and I were so thrilled to find a delicious grain free bread! We are so thankful for the perfect bread to go with any meal!
Wow, love the texture. Made it the same as the recipe and it’s amazing but will do one teaspoon honey next time, all round a beautiful bread, finally I don’t have to crave bread and eat a nasty shop bought one. Thank you for this recipe.
I just turned this recipe into a pizza crust. Nobody knew it was grain free! I feel like you just saved my life!!! Thanks a billion times!
Oh. My. Goodness! As in omg this was amazing! Mine was wet too so added some more flour and will prob do even more next time. But the TASTE and TEXTURE is better than any other paleo “bread” recipe and I’ve tried a lot!!! Thank you!!!!
WOW! This is insanely good.
I’ve made this recipe before but it turned out kind of goopy. This time l beat the egg whites with an electric beater and the dough was firmer. still love it all the same
Amazing flavour and texture, first paleo bread I’ve made that I actually want to eat. It didn’t rise for me either but I’m going to experiment with adding some leavening. Thank you
My daughter has recently has an egg sensitivity so I replaced the egg whites with one gelatin egg and it turned out so good!
Today is my 3rd try because the first 2 didn’t rise at all & were a dense bread. I used the first 2 for stuffing this year, and the taste was amazing. Hopefully this one will rise & can be used for a turkey sandwich, that I’ve been craving. Cheers
This is a fabulous recipe!
I’ve been making paleo/Keto/Gaps edibles for too long to count and had not yet found a bread recipe that came out like actual bread! I have tried so many combinations of my own design as well as myriads from online.
This is a keeper!
The yeast is such a great idea and makes it springy, chewy comfort food.
I’m a believer!
Has anyone used 1 whole egg instead of 2 egg whites? This bread is fantastic but I’m left with so many yolks I dont know what to do with.
Dough is very wet, more like a batter but it still bakes up perfectly. Definitely recommend a loaf pan, and double or triple the recipe! Made this for my father in law, and I ended up eating half of it. Excellent recipe, thank you
Finely a great formula for a perfect bread! Next time I will double the receipt and ad fresh rosemary to it. Do yourself a favor and try it!
This made a beautiful loaf! I am impressed and will certainly make this again. My only complaint is that it is a bit bland on its own. I added garlic, salt, grass-fed butter and sesame seeds to the top and that elevated it to 5 stars. I’m sure there are lots of ways this could be flavored and I am excited to experiment! And if anyone is wondering the water should be 120-130°F so the yeast doesn’t die. I used instant yeast and it worked out just fine. I made sure my eggs were the right temperature by setting them out in the sun!
This bread recipe is the best gluten free bread I have ever had! I have made countless recipes, only to be so disappointed! This bread is like a real loaf of French bread! I am experimenting making drop biscuits and also dinner rolls in a silicon muffin pan. Next, on to pizza crust!
A million thank you’d for my new go to recipe for all things bread!