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
Units
Scale
Wet Ingredients
- 5 large eggs (see notes)
- 1/3 cup light olive oil (see notes)
- 1 teaspoon white vinegar or apple cider vinegar
Dry Ingredients
- 1 1/3 to 1 1/2 cups (145 g) blanched almond flour
- 3 Tablespoons tapioca flour
- 1/4 cup flaxseed meal or ground chia seed
- 1 teaspoon dried herbs of choice – OPTIONAL
- 1 teaspoon poppy seeds
- 1/2 teaspoon baking soda
- 1/2 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
