Low-Carb Paleo Bread

Low-Carb Paleo Bread

My daughter spent 3 weeks at a sleep-away camp and came back home with lots of beautiful memories and one major stomach upset! After weeks of listening to her camp stories and trying to get her stomach issues under control, it was time for a more aggressive medical intervention. So, in a blink of an eye, out went all inflammatory foods such as gluten, grains, legumes, prebiotics, caffeine, chocolate, sugar and dairy.

Needless to say, my girl was no longer a happy camper! A cheese lover, a chocolate addict, she was miserable on a new uber-restrictive diet. And on top of all that, the school has already started and my High-Schooler’s lunches were so pathetic and embarrassing that she would intentionally forget them at home.

So I had to come to the rescue and research the heck out of my Paleo books and Facebook groups. I collected a dozen or so unique lunch ideas that a kid her age would not mind being seen with. Her favorite one was a bread recipe that made my daughter go from :( to a big wide :) in a matter of a bite.

This IS that bread recipe and it is so flexible and forgiving that you can make a new unique loaf of bread each time you bake it, by mixing in the nuts, olives, even roasted garlic! You can also turn it into a sweet delicacy without affecting the carb count by adding a bit of stevia, freeze-dried strawberries or bananas. See more fun ideas, following the recipe.

Low-Carb Paleo Bread

Low-Carb Paleo Bread

If you don’t finish the whole loaf in one seating (I dare you), slice and freeze it. It is even better toasted.

Ingredients for the basic recipe

Instructions

  1. Preheat the oven to 350°
  2. Grind chia seeds in a coffee grinder or a Magic Bullet Blender (or purchase them already ground)
  3. Pulse almond flour, coconut flour, ground chia seeds, sesame seeds, salt, and baking soda in a food processor
  4. Pulse in eggs and vinegar, until combined
  5. Transfer batter to a lined 7.5 x 3.5 loaf pan (you can use a regular loaf pan but your bread might not rise as much)
  6. Sprinkle with poppy seeds
  7. Bake for 30-40 min
  8. Cool on a cooling rack for 30 min

Low-Carb Paleo Bread

Variations

Breakfast Bread

Rosemary Olive Bread

Garlic Bread

  • Basic recipe 
  • 10 cloves of  Roasted Garlic, halved

Italian Bread

Low-Carb Paleo Bread

Low-Carb Paleo Bread

Low-Carb Paleo Bread

 

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{ 5 comments… add one }
  • Joel August 31, 2016, 12:14 PM

    BREAD!!!!!!

  • Yen August 31, 2016, 3:55 PM

    I will make your recipe this weekend

  • Leona September 2, 2016, 6:50 PM

    Is there a substitute for the Himalayan pink sea salt? Is there another salt that would work?

  • Cucee September 4, 2016, 7:18 PM

    Yes, you can use any salt, Leona

  • m September 28, 2016, 7:19 PM

    I LOVED this recipe. Made it twice in a row already. Was looking for a good paleo bread that wasn’t so dry

    I paired it with some Shakshuka and it was great!

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