You’ll love this Perfect Paleo Bread! Made with almond flour, poppy seeds, and dried herbs, it’s a gluten-free and grain-free bread loaf that’s soft and great for sandwiches or toast with honey or jam.
Grain-Free Eating
The phrase I get most often when I discuss grain-free eating is “That sounds great, but I could never give up bread!” The good news is that you don’t have to give up soft, fluffy bread when you’re not eating grains or gluten.
After much testing, I’ve finally created the perfect recipe! The loaf is free from grains and actually tastes delicious! It’s nothing like those cardboard-like breads you find at the stores.
In fact, I’m here to let you know that you can have toast, sandwiches, and a side of bread and butter (make that clarified butter) with soups if you are following a Paleo-friendly diet.
Ingredients You’ll Need
Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card for the complete details and nutrition information including carbs, calories, etc.
- Almond Flour – The base ingredient in this paleo bread recipe, almond flour provides a grain-free and gluten-free foundation for the dough. It has a smooth and slightly nutty flavor.
- Tapioca Flour or Starch – This starchy gluten-free flour helps to thicken the bread dough for a denser texture. Tapioca starch is a great substitute.
- Baking Soda – Is used for leavening, meaning it helps the dough to rise when baking. As a result, no yeast is needed for this recipe!
- Flaxseed Meal – Also known as ground flaxseeds, it becomes thick and gelatinous when mixed with liquids, so it’s a great binder for baking. Not to mention, flax seeds are high in omega-3 fatty acids!
- Eggs – Eggs are a liquid binder for the paleo bread ingredients, and they help create a fluffy and light texture. (See recipe card for how to make this bread extra light and fluffy).
- Oil – Cooking oil is the liquid base, helping to incorporate all of the dry ingredients while also providing healthy fats. A neutral oil works best; I use olive oil, but a naturally refined oil such as coconut oil or avocado oil will work as well.
- Vinegar – A touch of apple cider or white vinegar provides an acid and a touch of flavor to the dough.
- Poppy Seeds – Poppy seeds add flavor and texture to the dough, which are high in fiber and manganese.
- Kosher Salt – Salt not only adds its own flavor to bread, but it also helps to bring out the flavor of other ingredients.
- Spices – In addition to salt, we’re adding black pepper and other optional spices like rosemary, Italian seasoning, and dried garlic. Get creative with the dried herbs and spices, and add your favorites!
- Seeds for Topping – A mixture of seeds like pumpkin seeds, hemp, and poppy seeds gives the perfect crunchy texture when sprinkled on top of the loaf before baking.
Nutrition Note: This recipe is not a low carb or keto bread!
Why You’ll Love This Paleo Bread
- It’s Paleo-friendly. Made with almond flour and a mixture of seeds, this nut flour bread is grain-free, gluten-free, and dairy-free, making it a great Paleo sandwich bread choice.
- No need to let the bread proof! This quick bread recipe is perfect because it needs no time to rise and doesn’t contain yeast. Simply mix up the ingredients, pour into a pan, and bake. Doesn’t get any easier than that!
- It keeps well and can be frozen. Forget paleo breads that are stiff and tasteless, this bread stays soft for days and even tastes great after freezing.
- It’s comfort food, without digestive issues. For whatever reason you’re following a grain-free diet, this recipe uses low inflammatory ingredients that won’t slow you down and cause you to feel sluggish like typical gluten-containing breads.
Note: If you are following a healing diet, such as AIP (autoimmune protocol), you will want to avoid nuts/seeds, grain, and eggs. Not to worry! My grain-free naan bread recipe made with cassava flour is AIP-friendly and is perfect for sandwich wraps or pizza crust bases!
How to Make Paleo Bread
- Preheat oven and prep pan. The first step to making nut and seed bread is to preheat the oven to 350°F and lightly grease a 9×5 inch loaf pan with parchment paper.
- Mix the wet and dry ingredients. Combine the wet ingredients in a small mixing bowl and then the dry ingredients in a separate bowl. Then slowly pour the wet ingredients into the dry ingredients, mixing until they’re well combined.
- Pour in a pan and bake. Pour the dough batter into the loaf pan and sprinkle the top with the seed toppings. Then you’ll cover the pan with foil and bake for about 20 minutes, before removing the foil and baking another 15-20 minutes or until you can insert a knife into the loaf and it comes out clean.
- Cool and serve. Let the bread cool in the pan for about 10 minutes after baking and then transfer it to a cooling rack before serving in slices.
Nutty Grain-Free Bread Recipe Variations
The variations are truly endless! Below are a few fresh flavor ideas to make this recipe your own.
- Test out different nut flours: While almond flour is my favorite gluten-free flour for bread, you can try substituting it with other nut flours like walnut, cashew, or chestnut flours. For accuracy, weigh your flour.
NOTE – I do not recommend substituting with coconut flour as it will absorb too much of the wet ingredients.
- Switch up the seeds: Step outside the box and use different seeds like sunflower seeds, pumpkin seeds, hemp, and sesame seeds both within the bread and on top for a crunchy crust.
- Have fun with herbs: The most delicious way to make this bread unique to you is to get creative with herbs! Try out dried oregano, sage, or your favorite herbal blend.
Storage and Freezing
We usually make a loaf of this bread once per week, slicing pieces as we need them. I find this keeps the bread soft because not as much of it is exposed to the air. However, you can also pre-slice the loaf once the bread has cooled after baking.
- Room temperature (countertop): four to five days
- Refrigerator: one week
- Freezer: three months
More of Our Favorite
Gluten-Free Bread Recipes
Grain-Free Paleo Bread Recipe
- Total Time: 45 minutes
- Yield: 12 slices 1x
- Diet: Gluten Free
Description
Make this paleo bread recipe for a soft, gluten-free, grain-free bread full of nutty, herbaceous flavor perfect for sandwiches and toast!
Ingredients
Wet Ingredients
- 5 large eggs (see notes)
- ⅓ cup light olive oil (see notes)
- 1 teaspoon white vinegar or apple cider vinegar
Dry Ingredients
- 1 ⅓ to 1 ½ cups (145 g) blanched almond flour
- 3 Tablespoons tapioca flour
- ¼ cup flaxseed meal or ground chia seed
- 1 teaspoon dried herbs of choice – OPTIONAL
- 1 teaspoon poppy seeds
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- Dash black pepper
Topping
-
Pumpkin seeds, hemp seeds, and/or poppy seeds
Instructions
- Preheat the oven to 350°F degrees. Grease a 9×5-inch loaf pan and line with parchment paper. Set aside.
- In a small bowl, whisk the eggs, oil, and vinegar until combined.
- In a large bowl, whisk together the dry ingredients.
- Add the wet ingredients to the dry ingredients and mix thoroughly.
- Pour the batter into the prepared loaf pan and top with pumpkin, hemp, and/or poppy seeds.
- Place pan in the oven and bake for 20 minutes. Cover the pan with foil then continue to bake for an additional 15 to 20 minutes or until golden brown and a knife inserted into the center of the loaf comes out clean.
- Remove from the oven and let the bread cool in the pan for 10 minutes before turning out onto a cooling rack.
- Once cooled, wrap the loaf in foil or plastic wrap and store in an airtight container in the fridge for up to 7 days.
Notes
Prep Tips – For extra fluffy bread, use 6 eggs and 4 Tablespoons tapioca starch. A neutral flavored oil works best such as light olive oil, naturally refined coconut oil or avocado oil.
Storage Tips – Store in the freezer for up to 3 months.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: bread
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 175
- Sugar: 0.6 g
- Sodium: 180.1 mg
- Fat: 12 g
- Saturated Fat: 5.8 g
- Carbohydrates: 3.5 g
- Fiber: 1.5 g
- Protein: 5.2 g
- Cholesterol: 77.5 mg
This bread came out great, very tasty and super easy to make!
So glad you enjoyed it Mira! I’m actually enjoying a slice right now too 😉
Best Gluten free/Paleo bread ever! Slices
easily and taste delicious with nut butters and jam will definitely be making it again
I’m so glad you liked it Maria! It’s one of my favorites too. It’s soft and doesn’t taste like egg which tends to be a problem with those low carb breads, you know?
I’ve been baking and cooking with almonds for some time after going grain free. Unfortunately I developed a sensitivity to almonds that upsets my GI tract.
You recipe looks perfect looks perfect and I want to try it. Do you think I could swap the almond flour with hazelnut flour? What about cassava instead?
Hi Yolanda! Yes, I think hazelnut flour should work just as long as it’s the same texture and weight. Does that make sense? Keep me posted!
I was very pleasantly surprised by this bread. I did not expect much as I’ve had numerous disappointments with recipes for gluten free and/or grain free bread. I used a slightly larger loaf pan but it still rose some and made a nice small loaf. It smelled eggy, so I was afraid it would taste that way, but it doesn’t. I sliced it horizontally to make flatbreads. The flavor and texture are excellent.
Thanks for the feedback Tom! I agree 100%. I make this all the time and it always has that egg smell but no eggy taste. I also like to toast the bread slices for avocado toast. 🙂
This came out very tasty even without any of the herbs. I did add around a scant tablespoon of honey to make up for some flavor. It did not rise to anything close to a sandwich height bread though. Mine came out 2 1/2” high. Not sure what went wrong. I had even added a half teaspoon of baking powder just in case. Perhaps needs 1 1/2 t Baku g powder in addition to the soda?
Hi Donna,
Thanks for trying this bread and telling us about your recipe experience. Happy to help! Let’s troubleshoot…Can you tell us what size pan you used as well as the type (ceramic, glass or metal)? These two factors can make a difference in how much the bread rises as well as the weight of your almond flour. Looking forward to remedying this for you!
Hi Sammi
I used a 9×5 metal loaf pan because I learned that glass can actually make baked goods drier??
I am not sure if the weight of my almond flour but I did use the 1 1/2 cups (wasn’t sure why the option to use 1/3 or 1/2?) but I scooped it in the measuring cup then leveled off. I did not pack it down.
I did use the 6 eggs and 1/4 cup of tapioca starch option.
Also,although like I said it tasted delicious, the bread seemed a little too oily meaning if I pressed my finger into the slices they were greasy. Think it might be too dense? Thx for any advice. Maybe only 1/4 oil is enough? I used olive oil but not extra virgin.
Hi Donna! You can definitely reduce the oil if needed. I would recommend using a scale to measure the exact grams of the almond flour. It could be that you had too much flour and that caused it to be greasy or more dense. Also, what size eggs did you use? Large eggs work best. And to help the rise, I would try two things. One, replace one egg with 3 tablespoons egg whites and whip until fluffy . And second, baking the bread in an 8×4. That’s what I usually do. Hope that helps!
Can I make this is an electric bread maker?
THat’s a great question! I haven’t tried it yet. Worth a shot! Let me know if you do.
I’m anxious to make this bread but do not have the tapioca flour/starch. Is there something I can substitute?
What other flours do you have on hand? Oat flour? Cornstarch? GF flour?
I have cake flour, coconut flour, and cornstarch…
Got it! Well because it’s such a small amount. I think cornstarch or coconut flour. But you’d need to reduce the amount to 2 tbsp. The texture might vary a tiny bit, but not drastically! Hope that helps! Keep me posted.
Thanks so much, Lindsay; I’ll lyk!
THANKS LINDSAY!
OMG! Finally a paleo bread recipe that is perfection! I have been looking for a Paleo Bread that tastes good, is fluffy and moist. This loaf tastes as good as it looks and ticks all my boxes. I made this loaf on Sunday and am currently making another loaf as I write this, a week later. This time I will seperate the batter into two (two lots of baking paper in the one loaf pan) making half as per the recipe as I love nuttelex and honey on this bread, and I’ll make the other half with some garlic and rosemary for a savoury option. I made exactly as per the recipe and added 6 eggs. The perfect rise and the perfect loaf. I wish I could add a photo as it came out exactly as shown in the picture. Thanks for an amazing recipe! I’d be keen to hear if anyone has prepared or baked this recipe in a bread maker?
My Husband & I love this bread. I make a double batch. Freeze one to eat next week. Take slices & broil in oven with with cheddar cheese & Avo. Delicious. Today chopped a bunch cloves garlic , sautéed in butter added to mixer with garlic granules, Italian seasoning , everything bagel seasoning , lemon pepper . A topping of salted pumpkin seeds, poppy, raw sunflower seeds & hemp.
Love the variation of on extra egg . Sooo Delicious. Thank YOU!
Thanks for the kind words, Christie. 🙂 We are so pleased you are a fan of this bread too! Love that you made a double batch. Yay for meal prepping!
I can’t eat eggs so I used an egg substitute and my bread didn’t raise at all. Do you think that’s what caused it?
Hi karen! Unfortunately, yes, this bread has 5 eggs in it which definitely helps with the rise without having to add yeast or gluten. are you looking for a gluten free/egg free bread?
Is the almond flour the nut? I see only seeds but no actual nuts in the ingredient list.
Yes, the almond flour is the nut, but you could also top with slivered almonds, if you’d like! Sorry for the confusion.
This is a fantastic recipe. I blitz my almonds with the skin on and used chia instead of flax so the bread was a lot darker in colour. It was so light to eat yet filling at the same time. I’ll be making this regularly 🙏🏻.
Oh yay! So glad you liked it! Your adaptations sound perfect! How did it look with the skin on the almond?
Absolutely loved this paleo bread recipe! It baked up perfectly and had a great fluffy texture. Love the nuts & seeds in this too. Looking forward to trying this recipe out with different spice combinations.
I’m so glad! Thanks for feedback Sarah!
Very easy and tasty recipe. A family favorite!
thank you so much Belle! Merry Christmas!
I never imagined how good this could be, it was absolutely delicious! Thank you!
I love that this is freezable!! It turned out sogood! Everyone at my house really loved it!
This bread is so delicious! I am so happy I found this recipe!
Love it! Thanks Beth!
I made this tonight and had it with ham and mustard – it was amazing!! Thank you so much for such a great recipe!
Thank you, Rowena! It really is a fantastic sandwich bread!
Why refined (and not unrefined / virgin) coco oil?
The naturally refined does not have a coconut taste, the unrefined does.
Hello, it says this makes 12 to 15 slices. So I can’t work out what the nutrition per alive is using the nutritional info you posted. Is that info for 12 or 15 slices? Thanks!!!
just updated the nutrition for 12 pieces! Hope it helps!
Loved this bread. I substituted the tapioca flour for brown rice flour as someone suggested before, I also added 6 eggs for that extra fluffiness. it turned out much better than I hoped and its going straight to my recipe book. Thank you for posting it!
Delicious. Plan on baking this weekly for my husband who is avoiding wheat, gluten and coconut
That’s great! Thanks!
I am not particularly good at baking and I tried this recipe (used olive oil instead of coconut/avocado oil and skipped the nuts, simply because those ingredients were not in my pantry) and I absolutely loved the results. Even with 5 eggs the bread came out soft but firm and absolutely delicious. I had two slices with salad and a poached egg for lunch; soooo good. Thank you for making such an accessible recipe!!!
You’re welcome, Mary! Glad it came out so well for you!
I made it, finally. Two words, perfect and delicious. I added some oregano and italian seasoning and an extra egg (was worth it).
Great recipi, thank you.
Love it! What brand of Italian seasoning?
It’s a local brand called Baron. Garlic and Herb Italian Seasoning. I use it quite a bit in my cooking
Yaayyy!! Thanks, Mary!
Loved it
Great!! Thanks for the feedback!
The recipe is quick to prepare. The ‘bread’ was amazing and so filling. I added mixed spice to give it a sweeter flavour.
Thanks, Belinda! Glad you enjoyed it!
Hi Lindsay, Excellent recipe. Easy to follow and easy to make. I look forward to trying more from your site.
Followed this to a tee .. minus the Tapioca Flour. It was crumbly and bland. Don’t try to substitute.
Can’t wait to make this – just looking over the calories (149 per slice), do you have an approximate weight of what one slice/portion is?
Hope you enjoy it as much as we do, Emily! The approximate weight is 53-grams per slice.
Easy to read and follow recipe and wow. It is yummo
Thank you, Leeanne!
Why are so many comments from people who HAVEN’T EVEN MADE THE RECIPE!!!!!
Actually most of comments are coming from a meal plan group I have that have tried this recipe. Or from IG video with this recipe. Lots of feedback there! Hope that helps. And I can answer any questions needed.
Followed this recipe but used LSA seed nut mix instead of just almond meal and used 6 eggs.
Turned out beautiful. Having some for lunch with roast chicken and bacon jam.
Delicious! And those toppings…YUM!
Pros:
easy to make. It doesn’t have any complicated procedure.
Soft
Good taste Nd most of all it’s grain free…….
Cons: it just happened with my bread. Maybe I did something wrong.
Small size loaf
I saw some separate egg white(cooked but can see, which is weird)
But overall it’s worth to try recipe. I will make another batch but before I need to figure out what I did wrong
Thanks for sharing recipe
Happy to help you with this! Did it not rise? It could have been the size of the pan or something with the eggs. Feel free to email me at [email protected] or reply here-happy to give help and tips!
I tried this today. It was delicious but didnt rise at all.. so was quite flat. Any suggestions?
Sometimes it can be from over mixing. I’ve had several loaves rise and then some are a little more dense/flat. I also have to bake at altitude. EEK! Not fun. You could try add cream of tartar to eggs when mixing.
I love this bread! I add dried fruit to give it some sweetness. I don’t add they savory seasonings. And 6 eggs. Yum!!
Oh i love the fruit addition! great idea Lisa
I just made this bread. Simple to make and I’m impressed with the results. I made it in the smaller tin and it actually rose ? I didn’t add the herbs as I will use it sometimes with a sweet topping but I will add herbs next time. It’s the first time I have been happy with a paleo/ gluten free bread. Thank you for the great recipe
Oh wonderful! Thanks for the feedback Jaye! Yes, add the herbs next time. Curious to see whatcha think!
This bread looks amazing and I will definitely give it a try. I’m wondering if I can substitute the almond flour with hazelnut flour. Thank you 🙂
sure! I think that would work if it’s similar texture of flour.
I am sure vegan option of this paleo bread won’t be as good. This is so amazing. Love you Lindsay
Oh thanks Nikki! I have tried this with aquafaba and flax egg. It’s good but it doesn’t rise. So totally worth a shot!
So good!!!
OMG this is gorgeous! Can’t wait to try it!
Keep me posted Lara!
Now this is a stunning loaf! I love the pumpkin seeds on top and the optional savory mix-ins. I can see this becoming a staple in my home, especially in cooler months when I’m in the mood to bake!
Fantastic
Love all the nuts + seeds! Sometimes I leave out the herbs and eat it as a “sweet bread” in the morning otherwise I add in the herbs to use for a sandwich!!
Hello, I just found your recipe and it looks amazing I really want to try it. Regarding the tapioca flour. I can only find tapioca starch where I live and I’m not sure whether I can use it instead of the flour. I googled it and some sources say that it is the same thing and some others that it’s not. Do you think it’ll be fine if I use the starch?
Thank you!
For sure! You can use arrowroot, tapioca starch, or corn starch. Does that help?
Would potato starch work?
It might! I haven’t tried it before with this bread but I do use potato starch in a lot of recipes for corn starch replacement
What did you mean about substituting flax meal? Was it just as a substitute for poppy seeds or could it sub for the chia? Thanks.
you can substitute the chia meal for ground flaxseed. I will update that in notes now. Thanks!
This sounds amazing! Would it be possible to substitute the tapioca flour? Thanks!
For sure! Try oat flour or corn starch or potato starch. Cooking times may vary.
This looks great!
Could I sub any other flour for the tapioca? I have chickpea and coconut flours on hand.
Thanks in advance!
I think chickpea would work! Check baking times though.
This recipe sounds amazing! unfortunately I can not eat Almonds… Do you think a different type of gluten free flour would work instead as well?
best wishes,
Elena
You mean instead of almond flour? What flours do you have on hand? Happy to help
Yes instead of almond flour! I don’t have any, I will buy any gluten free flour that could work as substitute because I am allergic to almonds 🙂 Do you have any suggestions ? I only know buckwheat flour but I feel like it is not too good for baking
Best paleo bread I have made! so easy! Thanks for sharing
wonderful! so glad! We love it too
Love this recipe! The bread tastes great but the loaf I made did not rise as high as yours did. It’s just not quite high enough for sandwich bread, but it’s wonderful to slice and eat and I love that it slices easily. I followed the recipe exactly, do you have any suggestions on how I can get the loaf to rise higher? Should I add more baking soda?
Thanks for your suggestions.
Did you whisk the eggs enough? Yes more baking soda could work. Where do you live? At altitude?
I’m so excited to try this! Other Paleo sandwich breads use coconut butter or cashews, which is great, but this recipe is much more cost effective. Thank you!!
awesome! keep me posted Mandy!
Made this today, had a couple slices for a sandwich for lunch! My add-in spices was a Mediterranean spice blend that added a nice depth. I froze the rest for future sandwich cravings… thanks for an easy recipe with everything I have on hand! Oh, and I used 3/4 cup of dehydrated almond pulp from making milk, and 1/2 cup bob’s red mill gf flour instead of all almond flour!
wonderful! So glad! Love that bread too.
Wow I love how simple this is! And always so interesting to read on gut health and digestion and absorption of nutrients. So much information!!
Nuts and seeds are the BOMB! And I love the way some grain-free breads taste, actually! SO nutty, delicious and satiating!
Woah Lindsay, this seriously looks like it would out rank any gluten free bread I’ve ever had. I would LOVE to try this for my dad, and the description of it sounds just like it would be like a normal or even better than a normal bread. 🙂
Sometimes I eat bread just so I can have another reason to ingest butter. 🙂
Bread’s not bad either, and I love all the seeds in this. Bring on the nutrients…and the butter. 🙂
Butter… Always… Agreed!
Hi Lindsay
Just wondering if it will work with a different flour instead of almond? I can’t get almond flour in my town. Or can i just grind down my almond meal more? It just looks so delicious I definitely want to make it!
Sure! What flour do you have? You can make your own almond meal and it would work but probably wouldn’t be as fluffy. Baking times might be different too.
If you use another flour, watch the baking time as well. Could be shorter or longer depending on flour. Start off with 30 minutes and adjust from there. Does that make sense?
It certainly does. I’ll try the ground fown meal and might order some almond flour on line – I was looking at some of your other recipes and can see I’ll need to order peanut flour for the breakfast mug cake as well! ?
You can use a pea or vegan protein instead of the Pb flour. But I do love that Pb flour
I just told Evie we needed to chill on the grains. Back to the anti-inflammatory. I think we have a pulled everything right now.
We keep Canyon Bakehouse’s 7-Grain in the freezer. Vegas approves as long as it’s toasted. I also love the baguette from Against the Grain.
This looks absolutely PERFECT! I love making homemade bread as it always tastes so much better, however, I haven’t made a loaf in SO long! That definitely needs to change!
This looks great!! Making soon 🙂
Yay! Keep me posted
You know I won’t make it BUT it looks amazing!!!!!!!!!!!!!!!!!!!!!!!!!! 🙂
I so love the texture of this nut and seed Paleo Bread – it looks totally DELISH woohoo – only 7 ingredients!
My daughter had a bought of gluten sensitivity, but she has been incorporating gluten-full bread slowly back into her diet just cos she wasn’t a fan of the available options – but am thinking she would love this – even though she isn’t quite GF these days!
If I lived in Dallas I’d bring you the loaf of Paleo bread – in exchange for some of your bites – just saying! 🙂
Hope you heal quickly Lindsay! xx
I’ve been playing with all sorts of Paleo quick breads, but I haven’t had any real luck with a good sandwich bread/toast. This might just be exactly what I’m looking for!
YUMMY in my TUMMY! This looks DELISH! I have tried to make bread once and it did not go so well, so I just buy it…HAHA!
Very helpful and Great information,
we appreciate advise especially coming from a professional.
Thanks again and keep up the great work!
Read more at http://vibrantwave.com/slow-cooker-recipes-and-ideas/
thank you!
Hey, my sweet-hearted, kind, caring blog friend thinking of you and wishing you an easy and speedy recovery with many, many years of future great health for you and your husband?
thank you so much friend. <3
We’re not paleo or gluten free, but this bread sounds delicious! Love all of the seeds for texture and flavor!
it’s totally about texture! agreed!
This looks so good! I love that you’re always emphasizing the individualized dietary needs… not one diet that should work for everyone. We are bread lovers… my husband is on a sourdough making kick for about a year now so that’s always around but I’d love a grain free option for my girls to mix it up.
oh that is on my list! sourdough so good! Wish you were closer. <3
bread looks awesome! we are the same need our fats 😉
but our favorite bread is our plantain bread ! xoxo
Mmmm yes! love your plantain bread! love YOU!
That looks amazing . . . and a good excuse to make a roast beef sandwiches this week!
mmmmm bring me one after wednesday. I will be back home from hospital then and need real food! haha
Doing a real sandwich bread has been on my list for a while. Somehow it feels overwhelming! This looks so good though, I’m officially inspired 🙂
this is soooooo easy! pinky promise.
I’ve been looking for a good paleo bread recipe that isn’t a quick bread so this is perfect!!! I can only imagine this bread with a nice spreading of almond butter on top 🙂
you know it! butter it up! haha
This reminds me of a bread I made a few years ago. May have to dig that one out of the archives and work on it again. I’m sure not as good as this! The seeds are just like whoa!
I want that recipe! <3
I make (or used to make) a decent amount of quick breads, and my favorites are my peach yogurt bread and my zucchini bread recipes. Nut and seed breads are delicious, though probably not on your menu this week (thinking about you!)
I want that yogurt bread… in like 2 days. mm k? deliver??? haha
This homemade paleo bread recipe is AWESOME! My all-time favorite paleo storebought bread is from Fox Hill Kitchens. I order online (my latest order is arriving today actually, haha. I always stock up). Google their website! I recommend the Everything Bagelz and Large Bunz the most.
oh i will check that out! thanks Liz!
It looks good,
Any suggestions what can I put instead of poppy seeds and tapioca?
Sure, you can just omit the poppy seeds or use more chia/flax. Instead of tapioca try arrowroot, potato starch, pr corn starch. Or if you are okay with grains, rice flour.
What purpose does they tapioca flour serve? I have none of the substitutes for the tapioca flour. Can I just omit or substitute something else that is more kitchen staple friendly?
It helps bind the bread and give it more texture. But you can use corn starch or skip it. Just might not give it same fluffy texture.