Paleo Bread Version 2.0
Who else is missing bread on a low carb, Paleo, Keto, or gluten free diet?
I think we all are and that is one of the reasons I keep busy baking grain free Keto and Paleo breads for my family (and friends).
I literally can not bake bread fast enough in my house and am still waiting for my husband to start making some of my bread recipes to give me a little break!
No really, we all just still love to have a piece of bread sometimes, whether it’s a piece of toast topped with avocado, spread with grass fed butter or ghee, or made into a yummy sandwich.
Paleo Bread II… because one wasn’t enough!
My “Paleo Bread II” recipe is not all that different from some of my other Paleo breads. This time around all I did was get a little more creative for you all.
If you know my baking style, I tend to use a lot of different grain free flours mixed together. For this Paleo Bread recipe I chose to use hazelnut flour,,green banana flour, and tiger nut flour. Of course not everyone is ready to go out and purchase these flours but I recommend you at least try making this once.
You can always revert back to my initial starch free Paleo bread if you don’t have all of the ingredients on hand.
More on this Paleo Bread II Recipe
Below I also give you more liquid flavor options to mix things up a bit.
This paleo bread II recipe still uses both ground flax seeds and psyllium husk powder and boy do you get a lot of healthy fiber from those! Plus both ground flax seed and psyllium take the place of eggs in this recipe.
I’m giving you a lot of options to find your own creativity with this Paleo bread recipe. If you have seen some of my recipe templates, such as my stir fry template or fat bomb template, you’ll know I love teaching people to cook without recipes. The idea is that you do it a few times until you get the hang of it to do it all on your own, while having fun and changing it up to suit your desires!
What else can you add for flavor in place of the extra liquid in the bread?
A mashed banana, applesauce, pumpkin, coffee or spiced tea, lemon juice, coconut milk, or even a little sugar free maple syrup if you want a sweeter breakfast bread.
Is this Paleo bread Keto?
Well let’s give this question a big YES!
With only 4 net carbs per serving you can enjoy a nice warm slice of this Paleo bread any time.
How do you store this Paleo bread?
You can wrap this bread up in plastic wrap, foil, or store it in an airtight container in the fridge for up to 10 days. It freezes well too and I often make 2-3 loaves at once so that I can freeze some.
Interested in more Paleo compliant bread recipes?
For a nut free Paleo bread check out my Nut free Paleo Bread
For a more simple and starch free version check out my Starch Free Paleo Bread
And here is my Keto bread recipe which is quite different from all the rest.
Paleo Bread II (Keto, grain free, egg free, vegan)
- 1 cup almond flour
- 1 cup coconut flour
- 1/2 cup hazelnut flour any nut flour will do; walnut, cashew, pecan
- 1/2 cup tiger nut flour, green banana flour, or cassava flour
- 1/2 cup ground flax seed divided
- 1/4 cup psyllium husk powder
- 3/4 cup unsweetened shredded coconut
- 1/4 cup sunflower seeds or pumpkin seeds, chopped nuts (optional)
- 2 tbsp sesame seeds or hemp seeds, chia seeds (optional)
- 2 tsp. vanilla or 1 tbsp cinnamon for flavor
- 2 tsp baking soda
- 1 tsp green stevia powder or 1/4 cup monkfruit/erythritol optional
- 1 1/2 tsp salt
- 1 1/2 cups warm water divided
- 1/2 cup olive oil or avocado oil, coconut oil, ghee
- 2 tsp apple cider vinegar
- 3/4 cup additional liquid, mashed banana, pumpkin puree, nut milk, water, coconut milk, see above for more options
- Soak 1/4 cup of the ground flax seed in 3/4 cups warm water for 10-15 minutes.
- Preheat oven to 350 degrees. Grease an 8x4 or 9x5 inch bread pan
- Add all of the dry ingredients to a large mixing bowl.
- Add the additional 3/4 cups water, apple cider vinegar, vanilla, and olive oil to the ground flax seed and mix well.
- Mix in the additional 3/4 cup liquid or mashed fruit/vegetables of choice
- Add the wet mixture into the large mixing bowl with all the dry ingredients and mix until well incorporated into dough.
- Add 1-2 tbsp. additional liquid if needed to get the bread dough held together nicely. You will want to use your hands and knead the dough briefly to help hold it together.
- Press the dough into the greased baking pan and cut three slots into the top.
- Place the pan into the oven and bake at 350 F for 60 minutes.
- Let cool for 15-20 minutes in the oven with the oven door cracked open after turning the oven off. Let cool completely before slicing.
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