Amazingly I have come up with another really good grain-free, egg-free bread recipe and this time it is completely nut-free too. This Paleo Nut-Free Bread holds together perfectly, slices thin, and works dreamily to make sandwiches and toast. You will never have to miss your bread again!

It is not always easy to eliminate bread, in fact, it can be quite hard to learn how to enjoy your meals without it. I know, I’ve been eating “sandwiches” without bread for about 8 years now. I have come up with several great wrap ideas to enjoy sandwiches without bread, such as cabbage leaves, romaine lettuce leaves, collard greens, Swiss chard, even seaweed sheets work well. And I do make a really delicious Paleo Tortilla.

But sometimes you just need bread. That’s why I spend a lot of time developing new bread recipes to share with you. It’s not that I’m eating bread all the time (although my family sure eats a lot of it) but occasionally I really enjoy the idea of an actual sandwich for lunch and then my bread recipes rock!

Baking Paleo and grain-free can mean using tons of almond flour, but not all of us can eat almonds nor should we, in such large quantity very often. Almonds can be inflammatory, they contain antinutrients such as phytic acid and lectins and they are high in Omega 6 fatty acids, so as with any nut, moderation is key. I wanted to make a nut-free version that uses cassava flour instead. We know cassava flour is quite high in starch and even though it is a good resistant starch (meaning some of it remains undigested) it can still be too much starch for everyday indulgence.

The important take away here is that while we are cutting back on breads in general, my breads too are meant for occasional consumption, not necessarily a part of your daily meal plan.

Print Recipe
5 from 1 vote

Paleo Nut-Free Bread

Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 36 slices (15 per loaf)
Calories: 174kcal



  • Preheat oven to 350 degrees (convection if you have it)
  • Grease two 8x4 inch loaf pans.
  • Soak the ground flax seed in 4 cups of filtered water for 5-10 minutes.
  • Measure all of the dry ingredients into a large mixing bowl. Mix until well combined.
  • Add the olive oil (or fat of choice) and the apple cider vinegar to the soaked flaxseed.
  • Pour the wet ingredients into the dry ingredients and mix thoroughly. You may want to use your hands to form good bread dough.
  • Divide the dough into two. Gently press each half into a greased baking pan. Cut three shallow slits into the top of each loaf, to allow the air to release.
  • Place the loaves into the oven and bake for 50-55 minutes.
  • Once done, turn off the oven, open the oven door, and let the loaves cool inside the oven for 10 minutes.
  • Remove from the oven and take the loaves out of the pans. Let cool completely on a rack before serving.


Makes 2 loaves.
This recipe makes two loaves, so you have one for now and one you can freeze for later. I find it so helpful to make extra while I am doing it anyway, it really saves me tons of time.
This bread is really dense, so you can slice it quite thin, which allows you to have fewer carbohydrates per serving.


Calories: 174kcal | Carbohydrates: 28g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 207mg | Potassium: 45mg | Fiber: 12g | Sugar: 1g | Calcium: 0mg | Iron: 0mg