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Seedy Paleo Bread Recipe

Prep time: 15 mins
Cook time: 45 mins
Calories: 208

Since many in my family now follow a paleo diet, I’ve been creating lots of grain-free breads, biscuits, rolls and breadsticks. Combinations of nut flours, seeds, coconut flour and tapioca starch/flour deliver delicious results—high-protein paleo bread recipes with textbook texture, deep flavor and that rewarding crunch we crave.

This yeast-free, grain-free, gum-free paleo bread recipe is super easy to make. No waiting for yeast to proof or bread to rise. Mix all ingredients in one bowl, add seeds or fruit (see Cinnamon Raisin Breakfast Loaf variation below) and you’ll have a delicious, nutritious loaf in short order. For best results, do not replace the eggs in this recipe.

Cinnamon Raisin Paleo Bread Recipe Variation

For Cinnamon Raisin Breakfast Loaf, blend 1 tablespoon ground cinnamon into the dry ingredients in step 2. Stir 1/2 cup raisins into the batter in step 4. Bake as instructed.

Benko Photographics

Paleo Bread Shopping List

For gluten-free and allergy-friendly ingredients, check out these companies.

Almond Flour & Meal
Bob’s Red Mill

Dairy-Free Butter Alternative
Earth Balance Buttery Sticks

Coconut Oil
Carrington Farms
NOW Foods

Not every product sold by every company listed is gluten-free or allergy-friendly. Read ingredient labels carefully. When in doubt, confirm ingredients directly with the manufacturer.

Almond Flour or Almond Meal?

What’s the difference? Both almond flour and almond meal are finely ground almonds, but almond meal is typically a coarser grind. These two items are usually interchangeable; you can replace one with the other in most recipes and get similar results. Almond meal is used to create more texture in certain baked goods.

More Paleo Bread Recipes

Soft Paleo Dinner Rolls

Crunchy Paleo Breadsticks

Grain-Free Biscuits

Benko Photographics

Contributing chef Mary Capone is author of The Gluten Free Italian Cookbook: Classic Cuisine from the Italian Countryside (The Wheat Free Gourmet Press) and owner of Bella Gluten-Free.

Yields 12 slices


  • 1 cup almond meal
  • 3/4 cup tapioca starch/flour
  • ½ cup flax meal
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 tablespoons vegetable oil, such as olive oil, grape seed oil or coconut oil
  • 1/3 cup lukewarm water
  • 3 large eggs + 1 egg white
  • 1 tablespoon honey, agave nectar or pure maple syrup
  • 1/2 teaspoon apple cider vinegar
  • 2 tablespoons unsalted raw sunflower seeds
  • 2 tablespoons unsalted raw sesame seeds or pumpkin seeds
  • 2-3 tablespoons unsalted raw pumpkin seeds, sesame seeds or poppy seeds or combination, for sprinkling


1Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan with cooking spray or oil.

2Place almond meal, tapioca starch/flour, flax meal, baking powder and salt in the bowl of a stand mixer with a paddle attachment or in a large mixing bowl. Stir to blend.

3Add oil, water, eggs, egg white, honey and vinegar to dry ingredients and mix to combine.

4Stir sunflower seeds and sesame seeds into batter. The dough will have the consistency of loose muffin batter.

5Transfer dough to prepared pan. Sprinkle top with 2 to 3 tablespoons seeds.

6Place in preheated oven and bake 35 to 45 minutes or until loaf is golden-brown and sounds hollow when tapped.

1 slice contains 208 calories, 16g total fat, 2g saturated fat, 0g trans fat, 53mg cholesterol, 250mg sodium, 13g carbohydrates, 3g fiber, 2g sugars, 7g protein.