Paleo Bread
A tasty, grain-free bread made with almond and coconut flour, perfect for those avoiding gluten.
Equipment
- Loaf Pan
- Food Processor
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Ingredients
- 2 cups blanched almond flour (not almond meal for best texture)
- 2 tablespoons coconut flour
- 1/4 cup golden flaxmeal
- 1/4 teaspoon Celtic sea salt
- 1/2 teaspoon baking soda
- 5 large eggs
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 350°F (175°C) and grease your loaf pan.
- In a food processor, combine almond flour, coconut flour, flaxmeal, sea salt, and baking soda. Pulse until mixed.
- Add eggs and apple cider vinegar to the processor. Pulse until a smooth batter forms.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for about 30 minutes or until golden and a toothpick comes out clean.
- Allow the bread to cool in the pan for about two hours before removing and slicing.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 1 week.