This is an easy recipe for savoury paleo bread that can be made without using a baking loaf tin. Perfect for lunchboxes and breakfasts, and it freezes really well so you don’t have to eat it all at once.
Paleo Bread – No Baking Tin Required
I love making this bread recipe from time to time because its texture is very similar to real bread, especially the darker German and Austrian types of bread. In fact, I first made this recipe while travelling through Austria. We rented an Airbnb with an oven and I wanted to make a few things that we could bring on hikes with us.
I didn’t have a baking tin but decided to shape the bread loaf by hand and simply bake it on a flat oven sheet with some parchment paper underneath. It worked out perfectly and everyone enjoyed a slice or two with avocado and ham.
I wanted to add some savoury flavours to the bread so I used some onion and garlic powders, and some dried herbs. Therefore, this bread is best paired with non-sweet foods and toppings. You could easily make this same bread without those seasonings if you want to use it for toppings like nut butter and honey, but I prefer to avoid the sweet stuff, so I deliberately make it that way.
Once the loaf is baked, I allow it cool completely, then slice a few slices for the freezer (in Ziplock bag) and enjoy the rest over the next few days. I hope you like this recipe and if you’re looking for something much lower in carbohydrates, check out my low-carb hemp seed flour bread recipe here.
Paleo Bread Ingredients
You can find most of the ingredients in health food stores and online these days. Almond meal can be replaced with other nut meals, linseed meal with flaxseed meal, and cassava flour with tapioca flour (although I think cassava flour has a slightly better, denser texture compared to the more fine, starch-like tapioca or arrowroot). Buckwheat or quinoa flour can be used in place of cassava if you tolerate those non-wheat flours.
How To Make Grain-Free Bread Loaf
Here are some step-by-step pics for how to make the bread, followed by the full recipe and ingredients below.
More Paleo Bread & Baking Recipes
- The Best Paleo Muffins Recipes
- Best Paleo Pizza Crust Recipe
- Delicious Paleo Apple Cake
- Jalapeno Coconut Paleo Bread
- 20 More Paleo Bread Recipes
- Quinoa Flour Banana Bread (gluten-free, nut-free, vegan)
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Ingredients
Dry ingredient mix
- 1.25 cups almond meal
- 1/2 cup flax meal linseed meal
- 1/2 cup cassava flour
- 1 teaspoon baking soda bicarb soda
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon mixed herbs
- 1/2 teaspoon sea salt
Wet mix
- 4 eggs
- 2 tablespoons olive oil
- 1 teaspoon honey
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 170 C / 340 F.
- Combine the dry mix ingredients in a large bowl. Whisk the wet ingredient in another bowl. Combine the two together and mix really well with a fork so that all the ingredients are well integrated.
- Place a piece of parchment paper on a flat baking tray and grease it lightly with olive oil or coconut oil. Scoop out the bread mixture in one big lump and place in the middle. Wet your hands slightly and shape the lump into an oval loaf. Flatten it slightly or keep it taller if you want a taller loaf of bread.
- Make sure the mixture is nice and tight. Place in the oven and bake for 35 minutes. I put a few knife slits across but you don’t really need to. I found the bread cracked at the sides slightly at the start as the loaf started to grow but it stopped and baked nicely after that.
- The loaf will rise a bit but will be denser than regular bread or yeast-based loaves due to the flours used. But, the texture is very pleasant and the loaf has a lovely, savoury flavour. It’s a great substitute.
- Remove from the oven and let it cool down on a rack.
- You can slice it and freeze a few pieces for later. Otherwise, keep under a towel or in the fridge.
Nutrition
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Great recipe! My mix was a little too wet, so it was too hard to shape and made for a flatter loaf…I used large eggs, so maybe could have done with 3? But the flavours are beautiful, thank you!
Yes, could possibly be the eggs were larger than what I used. I would just add more flours/meals next time.
I never thought I would find a decent paleo bread, after so many failures and wasted ingredients. My first attempt has just become cool enough to slice and it’s stunning. I didn’t add the powders or herbs as I may use a sweet topping, and I’ve run out of cassava so I used arrowroot. It’s lovely, so light and a nice flavour.
Thanks, Fran! Glad to know arrowroot used instead of cassava as well. Enjoy!
Wonderful…I have a large bag of arrowroot and will be trying that. I wonder what seeds I can put in that. So interesting.
This looks wonderful! I’m going to try it asap. I’ve been meaning to look for a grain free “bread”.
Thank you, hope you like it.
Looks delicious! now I just need someone to make it for me…
This is absolutely delicious and worked perfectly. Thank you so much for this gorgeous recipe.
Thank you for your feedback, Sarah!
This looks wonderful – but do you have any idea as to whether I could substitute the almond flour for Tigernut flour?
I don’t have much experience with tiger nut flour but I think you should be able to use the same amount. Tiger flour might be a little drier than almond meal, so maybe add just a little more fat or liquid (if you like).
Really nice and easy to make. Thanks.
Thanks, Ann. Glad you found it very straight forward 😉
I never have rated any recipes before, but this was so perfect I had to make sure I shared. I doubled the mixture and then divided into two batches, adding turmeric, dates and chopped walnuts to one, and mixed seeds and dried oregano to the other. Once formed into loaves, I topped the sweet one with coconut sugar and cinnamon and the savory one with fresh rosemary, seeds and rock salt. I ended up baking for 50minutes as my oven isn’t very hot, and they are absolutely delicious!! The best consistency and flavor. Extra easy to cut and toasts perfectly! Topped the savory one with avocado, basil, cherry tomatoes and balsamic and the sweet with almond butter, sliced banana and a drizzle of honey. Height recommend this recipe and super easy to adapt to taste.
Thank you!!!
Hi, Irena, Is the honey a necessary ingredient in this recipe? I would prefer not using sweetners if it doesn’t change the bread.
I made this last night…I wasn’t sure I’d like it I was just curious. OMG! It’s delish. It tastes so nice and real bread like. I sliced it for the freezer for cold winter days but I don’t think it’s going to make it in. I will have to make another loaf. I didn’t believe I’d get a shape because my mixture looked wetter but I followed the instructions and even scored it…it held. I love it. I wonder how it would taste with caraway seeds in it?
Thanks, Ade. Glad you enjoyed it! I think caraway seeds would go really well in this bread 🙂 I am a big fan of those in baking. Irena
I love this bread! It’s perfect for someone with dietary restrictions like mine. For the sale of my health I have to eat a lower carb, Paleo/whole 30 diet, with a few exceptions. Previously I have tried recipes that only used cassava, or a cassava/almond blend, but adding the flax really makes a much more savory, less eggy, bread!
I did not add any honey (I cannot have any form of processed/concentrated sugar) and it still turned out great! When I have it on hand again I will try adding applesauce in place of the honey to see if it makes any difference. I added only dried rosemary instead of the garlic and herbs, and I made it as a double batch. For my second attempt I was a bit short on almond flour and flax, but subbing in the missing equivalent with extra cassava seems to have worked.
This tastes incredible with grass fed butter, or homemade mustard, meat, and lettuce!
Thanks, L 🙂 Happy that you found a bread recipe that works for you. That sandwich sounds delicious, by the way. Irena
Made this on the weekend and added some chives and rosemary and it is so delicious. I actually love how dense it is. It’s quite filling and is a great base for a healthy Bruschetta. Yum 🤤
I was very upset when my paleo cafe stopped selling bread. But I discovered this recipe online and it is much better than the bread I was buying. It’s much more like regular bread once toasted, which I always do, it’s really tasty and very quick to make. Thank you so much!
I couldn´t source cassava flour so substituted tapioca. It worked out nicely. I also added a chopped handful of nuts. I left out the herbs, garlic and onion powder, and used Xylitol in place of honey as my friend is a recovering diabetic. I don´t know what happened but the amount wasn´t enough to fill a small loaf tin. Nevertheless it rose almost to the full height of the tin. Next time I will double the amount of ingredients. Thank you so much for this recipe. It really works.