The BEST Paleo Bread (5-Ingredients and One Bowl)

This super popular paleo bread recipe has the perfect texture and is such a satisfying grain-free, gluten-free, dairy-free bread. It’s perfect for a sandwich, burgers or a slice of toast with nut butter! It uses almond flour and tapioca flour and the batter is put together in just one bowl, making this so incredibly easy to make! Want to to make it but can’t have nuts? We also made this nut-free with this recipe here so everyone can make it and we’ve recently updated this recipe to include instructions on how to make as a bread loaf too!

Paleo bread

How to make paleo sandwich bread

This recipe is one of my most popular paleo recipes and for good reason! This recipe can be made in both a loaf pan, or also as rolls. This paleo bread is gluten-free, grain-free, fluffy, sliceable, and TOTALLY BREAD-LIKE with the best texture! Plus, it’s simple to prepare made all in one bowl without any kneading or rest time.

I wasn’t a fan of gluten-free bread, whether store-bought or homemade, until this recipe. I always felt they were dense, not the right flavor, or difficult to make. But this paleo bread recipe? It has  the right flavor and it’s fluffy, soft, air-y, and with the perfect bread-like texture.

The BEST Nut-Free Paleo Bread

Can this be made as rolls or a loaf bread?

Originally when this recipe was first made a few years back the bread was made either as rolls, or as a long square loaf. I LOVE making it that way, but per request we’ve done some recent testing to include instructions on how to make it as a loaf pan! This is such a great update and hope you enjoy it too!

Watch how to make it:

Paleo sandwich bread

Here’s what you need to make it:

  • almond flour
  • tapioca flour
  • eggs
  • unsweetened apple sauce
  • baking powder
  • fine sea salt

We’ve made some updates to this recipe!

This bread recipe has long been a reader favorite and a cornerstone recipe for Lexi’s Clean Kitchen! We’ve recently made some updates to it to include some instructions on how to make it into a loaf pan. We still enjoy the paleo rolls, and prefer making them that way but so many requested the ability to make this into a loaf pan, so we put it through some testing to get it to be able to do that! We call for using a smaller than average sized loaf pan, a 7.75″ x 3.75″ that way you get the proper rise for the loaf. If you use a bigger one the bread loaf won’t be as tall.

What kind of bread can you eat on the Paleo diet?

Making this homemade bread is easy and kid-friendly! Paleo bread is different from gluten free bread because often on the paleo diet most grains are avoided. So gluten-free breads made with gluten-free flours like rice flour, teff flour, and corn meal would not be considered paleo bread! The combination of almond flour and tapioca flour as it creates the most legit paleo bread, and gluten-free I’ve ever tried!

The BEST Nut-Free Paleo Bread

How to use the bread:

If you like this paleo recipe, check out these others:

Paleo Sandwich Bread

Prep Time 7 min Cook Time 15 min Total Time 0:22 Serves 4

Ingredients

Directions

  • Preheat oven to 350°F.
  • In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt.
  • Add in eggs and apple sauce and mix to combine.
  • Place round molds or large mason jar lids on a baking sheet and grease well.
  • Pour batter into molds until almost at the top, a little less.
  • Bake for about 15 minutes, or until a toothpick comes out clean*
  • Let cool slightly, slice in half, and serve.
  • Store in the refrigerator.

Recipe Notes

  1. *Baking time might vary slightly based on how thin or thick you make your rolls
  2. I use round molds or mason jar lids, and it yields 4 fluffy sandwich rolls. See the comments for how readers have adapted!
  3. Updated 2/2017. I used to add 1 tablespoon of coconut oil or palm shortening but don't find it necessary for the texture so it has been removed.
  4. For 1 roll:
    Calories: 167
    Total Carbohydrate 17.3g
    Sugars 2g
    Protein 5.9g
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Paleo Banana Bread with Chocolate Chips

Paleo Brown Butter Banana Bread | Lexi's Clean Kitchen

This Paleo Banana Bread made with chocolate chips and walnuts is so delicious and moist. It’s the ultimate gluten-free banana bread that is freezer-friendly, using almond flour and coconut flour and very little added sugar! It’s taken me years to perfect this recipe, and I finally achieved the exact texture I wanted for the ultimate, easy, banana bread that is freezer-friendly, too! Perfect for a holiday morning, or a snack anytime of the week!

Paleo banana bread recipeEasy Paleo Banana Bread Recipe

Is there anything more satisfying than the smell of fresh banana bread cooking? Well, besides the taste of course! Banana bread is such a simple and delicious morning treat and this paleo version, with option to use brown butter if you tolerate dairy, is just downright decadent. I love how simple it comes together and can’t get over how delicious it smells when baking!

Grab a slice with a cup of coffee or tea, and enjoy! This also freezes well, so if you want, make a double batch with one for now and one for later or for a gift.

Slices of gluten free banana breadIngredients Needed:

  • almond flour
  • coconut flour
  • baking powder
  • cinnamon
  • sea salt
  • butter, ghee or coconut oil
  • medium ripe bananas
  • eggs
  • maple sugar
  • vanilla extract
  • walnuts (optional)
  • dark chocolate chunks (optional, but totally encouraged)

paleo banana bread almond flour

If you like this paleo banana bread recipe, check out these others:

Watch the video:

Paleo Brown Butter Banana Bread

Prep Time 10 minutes Cook Time 40 minutes Total Time 0:50 Serves 6

Ingredients

    Dry Ingredients

    Wet Ingredients

    Directions

    1. Pre-heat oven to 350 °F and line a loaf pan with parchment paper.
    2. In a small saucepan, heat butter over medium heat until it turns a toasty brown color, about 3-5 minutes. Swirl the pan occasionally to make sure the butter cooks evenly. Once brown, take off heat and pour into a heat-proof bowl to let cool until ready to use.
    3. In a medium mixing bowl, stir together dry ingredients.
      n a separate medium mixing bowl, mash the bananas. Add in the rest of the wet ingredients, including the brown butter when done. Make sure to stir until the eggs turn frothy.
    4. Pour the wet ingredients into the dry and mix until just combined. Mix in walnuts and chocolate chips and pour the batter into the loaf pan lined with parchment paper. Smooth the top with a spatula and add any additional chocolate chips if desired.
    5. Bake for 40-45 minutes, or until a toothpick comes out clean!

    Recipe Notes

    • Freeze for up to 3 months!
    • If you can't tolerate butter, simply sub ghee or coconut oil.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Paleo Peach Cobbler Muffins

    Peach Cobbler Muffins | Lexi's Clean Kitchen

    If you have been on the lookout for simple, healthy peach muffins, these Paleo Peach Cobbler Muffins are it! They are made with almond flour and coconut flour, packed with healthy fats and are made in just 1 bowl! These gluten free and paleo peach muffins would be a great on-the-go breakfast or snack and will be a hit with picky kids!

    Paleo peach cobbler muffinsHealthy Peach Muffin Recipe

    These gluten free Peach Cobbler Muffins are so simple, moist, and delicious. The perfect batch of muffins that nobody will know are gluten-free, grain-free, and paleo-friendly! These muffins are studded with fresh peaches and so easy to make, with all the ingredients being put together in one bowl they can easily be made for a quick brunch or breakfast at home. There is something about the combination of peaches and just the right amount of cinnamon in these that is just so so flavorful!

    Healthy peach muffins gluten freeStorage Instructions

    These gluten free peach muffins can stay in an air tight container at room temperature for up to 1 day. Additionally, for longer storage place in the refrigerator up to 3 days or the freezer for up to 1 month.

    If you like this muffin recipe, check out these others:

    Paleo Peach Cobbler Muffins

    Prep Time 00:10 Cook Time 00:15 Total Time 0:25 Yields 6

    Ingredients

      Dry Ingredients

      Wet Ingredients

      Directions

      • 1. Preheat oven to 350 and spray silicone muffin tins
      • 2. In one bowl combine almond flour, coconut flour, baking soda, cinnamon, and salt
      • 3. In a separate bowl combine eggs, coconut oil, honey, and vanilla- and whisk together
      • 4. Combine wet and dry ingredients, add in peaches, and mix well
      • 5. Pour muffin batter into muffin tins
      • 6. Bake for about 15 minutes or until a toothpick comes out clean

      Recipe Notes

      • Makes a small batch!
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      Paleo Banana Muffins with Berries

      Have 30 minutes? These Paleo Banana Very Berry Muffins are bursting with fresh berries and make for the ultimate make ahead breakfast or mid-day treat! They’re gluten-free and dairy-free and so delicious. This is one of the first muffin recipes I published on my site and what inspired me to bake all of the other ones that came later. Once you make them you’ll know why they inspired me so much!

      Paleo banana muffins on a cooling rackPaleo Banana Muffins with Berries

      These fluffy, moist, paleo banana muffins are the perfect morning treat! I love this recipe because it’s paleo baking at it’s best with minimal nutrient dense ingredients. Moreover, nobody will know they’re grain-free and paleo-friendly! In addition, these muffins are also so easy to prepare! Add everything to one bowl, mix, bake and BOOM. The ultimate berry treat in no time!

      Here’s what in them:

      • almond flour
      • coconut flour
      • salt
      • baking soda
      • coconut oil
      • eggs
      • honey
      • banana
      • blueberries
      • raspberries

      Paleo banana muffins with blueberries stacked up

      These paleo muffins are easy to make and are loved by so many! They also make your kitchen smell amazing. These muffins use my trusty almond flour and coconut flour blend, with very little added sugar. They make the ultimate banana muffin with berries!

      How to Make Paleo Muffins

      1. Mix the dry ingredients
      2. Mix the wet ingredients
      3. Combine wet into dry ingredients and Fold in blueberries and raspberries if using.
      4. Bake!

      paleo blueberry muffins with raspberries

      If you like this paleo muffin recipe, check out these others:

      Watch the video:


      Paleo Banana Blueberry Muffins

      Prep Time 5 min Cook Time 00:20 Total Time 0:25 Yields 9

      Ingredients

      Directions

      • Preheat oven to 350°F and line muffin tin with parchment liners.
      • In one bowl combine almond flour, coconut flour, baking soda, and salt.
      • In a separate bowl combine egg, melted coconut oil or grass-fed butter, honey, and mashed banana and mix well.
      • Combine wet and dry ingredients. Fold in blueberries and raspberries if using.
      • Bake for about 20-25 minutes or until a toothpick comes out clean.

      Recipe Notes

      • *Makes 9 muffins
      • **Recipe updated on 1/9/2017
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!