Paleo Bread

paleo bread

I made this paleo bread for stuffing this year, but it can easily be toast for breakfast. This was my first time working with arrowroot powder and I was pleasantly surprised. Normally, I just use almond flour, but it can make baked goods pretty dense. The arrowroot flour is extremely light and powdery, like cornstarch, and it often used as a replacement for cornstarch in recipes. I suggest adding an extra egg or bit of liquid when working with arrowroot flour so it’s not too dry.

I hope you all are as excited for this recipe as I am. I can think of a lot of ways that this can be incorporated into other recipes. Mmmm … I have missed garlic bread, I am after all, half Italian. Plus, this would be awesome with some homemade liver pâté.

Paleo Bread
Prep time
Cook time
Total time
Serves: 4-6
  • 4 eggs
  • 2 tbsp honey
  • 2 tbsp of coconut oil
  • ½ tsp of sea salt
  • 1½ cups of almond flour
  • 1½ cups of arrowroot flour
  • 1 tsp baking soda
  • 2 tbsp apple cider vinegar
  1. Preheat over to 350 degrees.
  2. Mix dry ingredients in a large bowl. Whisk together to get rid of clumps.
  3. Combine wet ingredients in a separate bowl, and whisk.
  4. Slowly add wet ingredients to dry, and blend with a hand mixer.
  5. Line a loaf pan with parchment paper. Then pour in batter.
  6. Bake at 350 for 30 minutes.

4 thoughts on “Paleo Bread”

  1. Was wondering if you’ve ever sub’d flax-egg for the egg in this recipe.
    I’d like to try, but thought I’d ask first. Thanks! Nancy

    1. Hi Nancy! I’ve never tried to sub flax-egg, but if you try it I’d love to know how it turns out! The vinegar and baking soda are what really helps the bread rise, so it might work :)

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