Breads/ Gluten Free/ Low Carb/ Paleo/ Vegetarian

Paleo Bread

Paleo Bread

A revised and updated verion of my healthy bread recipe.  It should be called healthy bread 2.0!  I played around with the original recipe and came up with this delicious version which personally I think it a bit more “bread like” for a low carb bread mainly due to the addition of psyllium husk powder.

 

Paleo low carb bread

 

This paleo bread is great sliced and toasted. The Chief Taster has been enjoying a slice every morning with his scrambled eggs each morning.  It seems to keep him going all morning as he has not been beating down the door at lunchtime with a ravenous hunger.   

 

Almond flour bread

 

I added chia seeds to give the bread a bit of a healthy crunch, but also for the many nutritional benefits of these little wonders.  This a great low carb bread full of all my favourite low carb flours and so easy to make too.   You could add other flavours to this with herbs and spices and not be disappointed.  My next plan with this is to probably add some seeds to it.   

The joy that is pysllium husk powder gives this bread the dough like texture that is often missing from low carb breads.   High in fibre and low in carbs, what more could you ask for!

 

Paleo Bread

Paleo Bread
Yields 10
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 ½ cups (144g) almond flour
  2. 1/4 cup (28g) coconut flour
  3. 1/4 cup (42g) ground flaxseed flour (golden)
  4. 2 tablespoons psyllium husk powder
  5. 5 eggs
  6. 1/4 cup olive oil (or coconut oil)
  7. 2 tablespoons apple cider vinegar
  8. 1 ½ tablespoons baking powder
  9. 2 tblspns (20g) chias seeds
  10. 1/4 tspn salt
  11. 1/2 cup boiling water
Instructions
  1. Pre-heat the oven to 180C/350F degrees.
  2. Grease and line the bottom of a loaf tin with a strip of parchment paper.
  3. In a bowl mix the dry ingredients and blend well.
  4. Add the eggs and stir thoroughly.
  5. Add the oil and work the mixture until combined and slightly sticky.
  6. Pour the apple cider vinegar into mixture and stir it through. The dough may bubble up and change color due to the chemical reaction of the vinegar but don't be alarmed!
  7. Add the water, a bit at a time until you have a dough-like texture.
  8. Spoon the mixture into the loaf pan, smoothing it out evenly.
  9. Bake for 45 mins.
  10. Remove from the oven, eat and enjoy!
Notes
  1. Makes 10 slices
  2. Nutritional Info per slice - 215 Calories, 17g Fat, 9g Total Carbs, 3g Net Carbs, 6g Fibre, 8g Protein
Divalicious Recipes https://divaliciousrecipes.com/

 

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Paleo Bread   
Low Carb Paleo Bread

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44 Comments

  • Reply
    John
    October 18, 2017 at 1:38 pm

    I’m now on my third loaf of this bread and it is very good. Just wondering if your almond flour is made from whole almonds including skins, or from blanched skinless almonds? I have been using “natural whole almond flour” but have found flour from skinless almonds that is just over half the price of the “natural” version.

    • Reply
      Angela Coleby
      October 18, 2017 at 7:34 pm

      I use both! I’ve also made my own almond flour which takes a while but works out cheaper. It involves taking the skin off the almonds, drying them, grinding them a couple of times. When I don’t have the time I’ll just grind the nuts with their skins on.

  • Reply
    lisa
    May 30, 2017 at 5:49 pm

    my loaf is in the oven so here’s hoping it will be as good as it looks…. please amend the directions to include the addition of baking powder, chia seeds and salt. I’m assuming they come before the vinegar but the directions don’t say anything about adding them in. I didn’t notice until after the vinegar was added so I hope it still turns out. thanks Lisa

    • Reply
      Angela Coleby
      May 30, 2017 at 8:50 pm

      Thanks! Hope you enjoy it!

  • Reply
    Cynthia
    April 4, 2017 at 8:31 am

    Can you please tell me what size loaf pan?

    • Reply
      Angela Coleby
      April 4, 2017 at 8:50 am

      I used a 8 1/2″ x 4 1/2″ pan.

  • Reply
    Debbie
    March 21, 2017 at 9:47 am

    How do you account for the differance in calories and fat in this bread recipe from the Healthy Low Carb & Gluten Free Bread that it is modeled after. The basic ingredients are the same with some additions here. This bread says it yields 10 serv. and has 156 cal and 12g fat. The other says 8 serv.and has 267 cal and 24g fat. This doesn’t make sense. I need to keep the fat down so I need to be sure this is lower fat.
    Your advise please.

    • Reply
      Angela Coleby
      March 21, 2017 at 11:21 am

      Debbie, the flaxseed amount in one was incorrect so I’ve amended and changed both recipes to be for 10 slices each so you can see like for like better. All info has been updated too.

  • Reply
    donna clark
    December 31, 2016 at 10:03 am

    I look forward to your e-book. I have advanced stage lung cancer and am trying to control inflammation.

    • Reply
      Angela Coleby
      December 31, 2016 at 1:00 pm

      I am sorry to hear about that Donna and wish you all the best. Let me know if you have any queries on my recipes, and hope you enjoy the ebook. x

  • Reply
    Paleo Bread - Yum Goggle
    December 27, 2016 at 9:21 pm

    […] GET THE RECIPE […]

  • Reply
    Joanne
    December 18, 2016 at 5:50 pm

    I have a loaf of this bread in the oven right now. I didn’t seem to get a dough like consistency with the boiling water. Is the mixture suppose to thicken up to form a dough with the boiling water? I’m sure it’s going to taste just as great but I noticed on your flatbread recipe pictures the mixture seemed to thicken with boiling water. Thank you so much for sharing your recipes and answering our questions! Jo

    • Reply
      Angela Coleby
      December 19, 2016 at 7:04 am

      Hi, it should be a bit doughlike when you add the boiling water. Hope it still tasted okay!

  • Reply
    Lorraine
    December 14, 2016 at 6:42 pm

    Hi, s this teaspoons or tablespoons of baking powder please? I used tablespoons but it has a funny taste??? It didn’t rise at all so I must have done something wrong. Thanks very much.

    • Reply
      Angela Coleby
      December 15, 2016 at 8:21 pm

      It’s tablespoons. Not sure what went wrong as the apple cider vinegar normally gives this a lift. Add an additional 1/2 teaspoon of baking soda perhaps?

  • Reply
    Joanne
    December 10, 2016 at 7:56 pm

    I see “golden” flax in many recipes and I have only been able to find ground flax meal, (not golden) will it work? Thanks! Jo

    • Reply
      Angela Coleby
      December 10, 2016 at 8:03 pm

      Hi Jo, yes it will. Flax comes in different colours but as long as it is ground you can use it. I use golden as much as possible purely as the husband moans about the flavour of anything darker. The lengths I have to go to at times to sneak flax into his food…:)

  • Reply
    Candy
    November 16, 2016 at 9:00 pm

    I see your nutritional info is “per slice.” How many slices does the recipe yield?

    • Reply
      Angela Coleby
      November 16, 2016 at 9:21 pm

      It should yield about 8 slices

  • Reply
    Cherry
    November 9, 2016 at 8:02 am

    Can any of your bread recipes be made in a bread make (yeast free)

    • Reply
      Angela Coleby
      November 9, 2016 at 8:04 am

      I have not tried them, but others have and seemed to have success with them. This recipe and the healthy bread recipe should be okay for the bread maker.

  • Reply
    Patricia
    September 13, 2016 at 3:41 pm

    Is the flaxseed flour you call for in this recipe and ground flaxseed meal the same thing?

    • Reply
      Angela Coleby
      September 13, 2016 at 3:45 pm

      It is indeed! Tomato, tomato! Same thing! (ground flaxseed not a tomato!)

  • Reply
    sfoo
    September 6, 2016 at 4:12 am

    Superb recipe, turned out well & tastes great. Thanks.
    Emailed you a pic.

    • Reply
      Angela Coleby
      September 6, 2016 at 7:39 am

      Looks Fab! Thanks for sharing!

  • Reply
    Healthy Gluten Free and Low Carb Bread - Divalicious Recipes
    August 30, 2016 at 9:50 pm

    […] – I’ve revised this bread with the addition of pysllium husk powder in this recipe.  Try it […]

  • Reply
    Eliza
    August 28, 2016 at 9:54 am

    I had the flax seed bread the other week which I foiund excellent but this one beat it by a long shot..absolutely fabulous!!! I have to give the recipe to my friends. Thank you so much for these wonderfull recipes.

    • Reply
      Angela Coleby
      August 29, 2016 at 11:36 am

      Glad you enjoyed it! Thanks for popping by!

  • Reply
    Carolyn
    July 24, 2016 at 3:27 am

    This is an exquisite bread recipe, Angela! At last, I can have my low carb bread and eat it too. What is the best way to store this bread? Thank you for a great recipe. I am going to try the Amazing Rolls next. Love your website!

    • Reply
      Angela Coleby
      July 25, 2016 at 1:40 pm

      Thanks Carolyn! I store my bread in the fridge. Hope you enjoy the rolls recipe!

  • Reply
    Ruth Daniel
    July 19, 2016 at 12:52 am

    Where do you get your almond and coconut flour? The flour I buy in Tesco in the UK is poor quality for baking.

    • Reply
      Angela Coleby
      July 19, 2016 at 1:03 am

      Hi Ruth. I used to buy my almond flour online from Amazon but now I made my own as it’s too expensive here. I’ve found that even using almond chips, ground up in a coffee bean grinder works. The coconut flour that I used to use in the UK was purchased from Holland & Barrett. Holland & Barrett sometimes have special offers too, so keep an eye out for them! I totally agree with you on the different quality of baking varying between flour brands! I’ve had some disasters with poorer quality at times! Hope this helps!

  • Reply
    Barbara rozenburgh
    July 17, 2016 at 11:46 am

    I love this paleo bread Angela !!!! Thankyou so much for the recipe?

    • Reply
      Angela Coleby
      July 17, 2016 at 3:03 pm

      Thanks! Glad you enjoy it as much as I do!

  • Reply
    libby
    July 7, 2016 at 12:47 pm

    how important is the psyllium as it’s so expensive here in France?

    • Reply
      Angela Coleby
      July 7, 2016 at 12:52 pm

      Hmm…fairly as it gives it a more “doughy” texture. Have a look for anything sold as “colon cleanseer” as it is often mainly psyllium husk and might be cheaper (is for me here at the moment). Perhaps some ground chia seeds but add another tablespoon of apple cider vinegar with a teaspoon of baking soda to give the mixture a bit more “lift”.

      • Reply
        libby
        July 7, 2016 at 12:57 pm

        I’m hoping to go out shopping later today so will have a search and maybe just maybe I might find a bio shop that sells the psyllium in bulk. thank you.

        • Reply
          Angela Coleby
          July 7, 2016 at 1:00 pm

          When I lived in the UK I used to order mine from Amazon as it was hard to find in health food shops. Here in Barbados it’s sold in the pharmacy section! Happy shopping!

  • Reply
    Angela
    June 30, 2016 at 7:11 pm

    This is the best low carb bread I have made – and I have made a lot! Most are far too sweet, but this is a great texture and taste. Many thanks for the recipe.

    • Reply
      Angela Coleby
      June 30, 2016 at 7:29 pm

      Thanks Angela!! Glad you like it!

  • Reply
    libby
    June 30, 2016 at 12:34 pm

    Is baking soda bircarb or baking powder pls?

    • Reply
      Angela Coleby
      June 30, 2016 at 12:40 pm

      It should be baking powder.

      • Reply
        libby
        June 30, 2016 at 12:43 pm

        thank you for prompt reply. I do hope it tastes better than other low carb bread I’ve made and thrown out because I dislike the taste and sometimes it was too wet. It looks great so will try and report back. I must find something I like as at the moment am tucking into “normal” bread and that’s not good for my wastline or my diabetes. Thanks for the inspiring recipes.

        • Reply
          Angela Coleby
          June 30, 2016 at 12:51 pm

          My pleasure Libby! Hope this works out for you! It’s the psyllium husk powder that helps this be a bit more “bread like”. Let me know how you get on with it.

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