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Elana’s Paleo Bread

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This week has gone by so fast and it’s only Wednesday!  It’s around 10:30 p.m. and I just finished my supper which was spicy calamari rings with coconut flour.  I’ve been so busy that everything in the past few days has been a quick meal or snack.  We all need those kinds of recipes.  Elana’s Paleo Bread has hit the spot for a quick snack after work.  I slice it and eat it plain or with the dairy free cream cheese I made in my last post.  It would also be perfect for sandwiches.

I find this bread extremely easy to make.  The original recipe calls for 1 tablespoon of honey.  I reduced it to 1 teaspoon.  The honey could be left out entirely.  Although, I feel it does add a nice honey taste to the bread.  If you are looking for more bread recipes glance through Elana’s Pantry.  She has been blogging for many years and specializes in gluten free baking.  More recently she has been making her baked goods gluten free/low carb.

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Elana’s Paleo Bread

 
Author: Elana from Elana’s Pantry
Recipe type: Bread, Snack
 
Cook time: 
Total time: 
 
 
Ingredients
 
Instructions
  1. Preheat your oven to 350 degrees.
  2. In a mixing bowl or a food processor mix the eggs, oil (or butter), and vinegar.
  3. Add the almond flour, coconut flour, flaxseed, salt, and baking soda to the mix.
  4. Mix all the ingredients together.
  5. Pour the batter into a small loaf pan.
  6. Bake at 350° for 30 minutes or until the middle is baked.
  7. Cool and eat!

Elana's Paleo Bread

Did you make this recipe?

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DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.

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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.

Gluten Free Resources

Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.

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11 Comments

  1. awesome..i have those ingredients but did not know i could make this wonderful looking bread with it! thanks 🙂

  2. I loooove this bread! ive made it about 6 times now for family and myself. its such a good snack bread. i agree the honey could be left out as it is sort of sweet bread in itself but i put it in usually anyway. i also add sesame seeds to the top – adds a really delicious toasty flavour. i find this bread is really good with eggs, soups, and chilli, etc. you cant really toast it because of the high fat content, it will just warm and sizzle-very yummy but not toasty. i dont mind though since its amazing by itself.

    1. Hi Caiti!
      I love it too! I also used it for stuffing once around the holidays. Another time I used it in place of french bread for cheese fondue. If you really like this type of bread checkout Elana's Pantry (blog) for more recipes. She is the original author of this recipe.
      Carol

  3. I want to try this bread! When you say to pour the batter into a small loaf pan, do you mean the mini loaf pan (with 4 loafs per pan) or just a regular/small loaf pan? I want to make sure it turns out right. Thanks!

    1. Hi Eileen,
      Elana, from Elana’s Pantry, where this recipe is from recommends a loaf pan that is 7.5″ x 3.5″. It is a little smaller than the normal size. I used a normal size loaf pan in this post but to get a higher “regular” bread look a smaller pan is recommended but not necessary.

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