The Rise of Paleo Bread — Making Delicious Grain-Free Loaves

Bread is a universal comfort: warm slices, toast, sandwiches — it’s foundational to many meals. But for those avoiding grains, traditional loaves feel off-limits. Paleo bread recipes bring that comfort back, using nut flours, egg binders, and clever starch blends to mimic the texture we expect from bread, minus gluten. It’s not a replacement exactly — it’s a reimagining.

In recent years, more home bakers and healthy food creators have embraced grain-free bread. It’s a trend that respects food sensitivities while not sacrificing the joy of bread. Whether you’re following paleo, low-carb, or just exploring better-for-you baking, this loaf gives you structure — slices that toast well, sandwich potential, and the satisfying chew of a real bread.

This recipe is about achieving balance: enough structure to hold slices, yet lightness so it doesn’t feel like a brick. With the right combination of almond flour, cassava or arrowroot starch, eggs, and binders, it delivers on texture. Use it for breakfast, lunch sandwiches, or as a base for creative toast toppings — a truly versatile paleo bread recipe built for real life.

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Paleo Bread

Recipe Details

Yield: 1 9×5-inch loaf
Active Time: 10 minutes
Total Time: 1 hour

Recipe Ingredients

• Gently packed 1 cup almond flour
• 2 teaspoons ground cumin
• 2 teaspoons baking soda
• 1 1/4 teaspoon sea salt
• 1 cup raw cashew butter
• 4 large eggs
• 4 egg whites
• 2 tablespoons water
• 2 tablespoons apple cider vinegar
• Cumin seeds, for garnish

Recipe Instructions

1. Preheat oven to **350 degrees** and line loaf pan with parchment paper.
2. In medium bowl, whisk together almond flour, cumin, baking soda, and salt.
3. In bowl of stand mixer fitted with the whisk attachment, mix together cashew butter, eggs, and egg whites until smooth. Slowly pour in water, followed by almond flour mixture. Add apple cider vinegar and mix until smooth.
4. Pour into lined loaf pan, sprinkle with cumin seeds, and bake 45 minutes, or until a toothpick inserted into the center comes out clean.

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Paleo Bread Nutrition Facts

*Estimated per slice (recipe yields 10 slices). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 slice
Calories	≈ 200 kcal
Protein	≈ 9 g
Carbs	≈ 9 g
Sugar	≈ 3 g
Fiber	≈ 3 g
Fat	≈ 15 g

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Paleo Bread Variations & Baking Tips

• Mix flours: Try combining almond flour with cassava or arrowroot starch to lighten texture (tweak liquid slightly).
• Add seeds: Stir in chia seeds, flax, or sesame seeds for crunch and nutritional boost.
• Herb loaf: Add dried rosemary, thyme, or garlic powder to the batter for a savory aromatic twist.
• Sweet version: Add a touch of honey or maple (1 tbsp) and raisins or dried fruit for a breakfast loaf version.
• Make mini loaves: Use mini loaf pans to shorten bake time and make individual portions.
• Toast well: Because paleo loaves are more moist, toast slices before adding spreads to maintain structure.

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Best Paleo Bread Pairings

• Nut butter + banana slices — creamy, sweet topping for toasted slices.
• Avocado smash + tomato + salt — savory open-face toast option.
• Soup or stew (chili, vegetable, bone broth soup) — bread to dip and soak up flavors.
• Scrambled or fried eggs — classic breakfast combo.
• Salads with protein (chicken, tuna, chickpeas) — bread on the side for balance and fullness.

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When to Make Paleo Bread

• Meal-prep Sundays — bake a loaf that serves sandwiches and breakfast all week.
• Brunch spreads — add a grain-free bread option to accompany eggs and spreads.
• Lunch gatherings or potlucks — slice and serve with sides or spreads.
• Healthy dinner nights — use it for open-face sandwiches or breaded-style entrees.
• Baked gift boxes — slice, wrap, and include in care or gift baskets.

Photo credit: Paul Delmont