Paleo Bread Loaf

We rarely eat paleo replacements, but sometimes a warm, hearty loaf of paleo bread hits the spot. by Marla Starr, updated November 6, 2016 Posted on November 4, 2014

Paleo Recipe Paleo Bread Loaf

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

Many of us started out our Paleo lifestyles by giving up bread. We were told it would be tough, but worth it, and it was.

So what’s a bread recipe doing on a Paleo recipe site?

Well, sometimes you just need a little treat, and if you’re really craving something doughy, this Paleo bread recipe can act as a healthy alternative to the gluten-filled stuff you should really avoid.

Watch this episode of Paleo Porn TV below (and don’t forget to subscribe!)

Paleo Bread Loaf

Paleo Recipe Paleo Bread Loaf

Bread by itself can be pretty bland, and if you’re not feeling well or you’re in search of something mild in flavor to compliment a more flavorful dish, maybe you’d rather make this bread without the herbs.

If you’re like me, and love the flavor and health benefits that herbs add to your meal, you can always add more! Double up on the rosemary and oregano or create your own flavor combinations.

If you just want bread to satisfy your carb cravings, you may enjoy it toasted and spread with some Paleo Strawberry Jam. Make it a full Paleo breakfast and serve your toast alongside an omelet, with hash browns, baked bacon and coffee. :)

Herbs Add More Than Flavor

If you do choose to include herbs in your bread, there are a number of reasons to include oregano.

Oregano is one of the healthiest herbs available to us. It comes loaded with vitamins, minerals, antioxidants, and even omega-3 fats (the polyunsaturated fat that we like because it’s anti-inflammatory).

Of course, fresh oregano has more of these health benefits than the dried variety. For this recipe I used dried, but if you have fresh oregano available and want to try cooking and baking with it, definitely go for it!

Watch the 15 second Paleo Porn Quickie for this recipe! (more on Instagram)

By special request we're bringing back our original #paleo bread recipe with this #PaleoPorn Quickie. Watch the full episode and get the recipe at http://paleoporn.net/loaf-bread #paleo #primal #glutenfree

A video posted by Jeff Sarris (@jeffsarris) on Nov 11, 2014 at 9:40am PST

When To Use Paleo Bread

Now, just because we have a couple different Paleo bread recipes at our finger tips doesn’t mean you should go back to eating toast and sandwiches every day. Although Paleo baked goods do tend to be healthier than conventional varieties, they’re still pretty carb heavy.

We recommend indulging in treats like this only occasionally. Then get back on the meat and veggie wagon as soon as you can!

Click for the Video Transcript

Video Transcript

Marla Sarris: Hey everybody, Marla Sarris from Paleo Porn here and today we’re gonna jump in the kitchen and make some paleo bread. Let’s get to it.

When we went to meet Jill from Jilz Gluten Free she made us her paleo gluten free bread and we loved it! We were blown away. So we wanted to share it with other people and I also wanted to make sure I had the recipe so I could make it again when I came home. And she was cool with sharing the recipe.

The loaf recipe that was on the site was something that I had made a while back and we really haven’t made it again since I last made that. And now that we had Jill’s recipe I simply replaced one for the other. We got requests to bring back the loaf recipe. So that’s why I’m making a paleo bread loaf today.

So these are the ingredients that you’re going to need.

2 3/4 cup of blanched almond flour. And it can be almond meal as well, but that’s gonna give it a little bit different consistency to the bread.

3/4 of a teaspoon of baking soda.

A half teaspoon of sea salt.

One teaspoon of dried rosemary and you can add more if you’d like. Also one teaspoon of dried sage, two teaspoons of dried oregano.

Two large eggs and pastured raised, organic are the best choice. If you can get them straight from the farmer bonus points for you.

One teaspoon of apple cider vinegar.

One quarter cup of unsweetened almond milk.

And last but not least you’ll need one tablespoon of salted butter. And I use Kerrygold all the time. And you’ll need that melted. Don’t bring it to a boil, so put it over a medium-low heat just until it’s melted and take it off the heat because you want it to cool a little bit before you add it.

Be sure that you have previously pre-heated your oven to 300 degrees. It’s best to do that before you start because then as you’re working your oven warms up to the temperature you need by the time you need it.

You’ll wanna stuff it down with your fingers and make sure all the crevices get filled. And scatter some more dried herbs on top. I did some more dried oregano and some dried rosemary.

And you wanna bake for 35 minutes.

Once that’s done you’ll want to use a toothpick and check the center to make sure that it’s cooked all the way through. If your toothpick goes inside the middle and comes out clean then you’re ready to go.

So there you have it! That is my paleo bread recipe. And when you make it be sure to tag us on Instagram so we can see all your goods. And if you enjoyed this video be sure to give it a thumbs up and make sure you subscribe so that you’re aware when we post the next one.

I’m Marla Sarris and this has been another episode of Paleo Porn TV. See you next time!

Paleo Bread Loaf

Yield: 12 Slices

Ingredients

1 tablespoon grass-fed butter
2 3/4 cup blanched almond flour
3/4 teaspoon baking soda
1/2 teaspoon coarse ground sea salt
1 teaspoon dried sage
1 teaspoon dried rosemary
2 teaspoons dried oregano
2 large organic eggs
1 teaspoon apple cider vinegar
1/4 cup unsweetened almond milk

Directions

Preheat the oven to 300°F.
Melt the butter on the stove in a small saucepan over medium-low heat. Don't let it come to a boil. Remove from heat to let cool.
In a large mixing bowl combine all dry ingredients including the almond flour, baking soda, sea salt, rosemary, sage and oregano. Stir to combine well. If you'd like to add more herbs feel free to double the rosemary and sage.
In a small mixing bowl whisk the eggs, vinegar and almond milk.
Add the wet ingredients to the dry ingredients and stir to combine well.
Add the melted butter to the bowl and stir to combine.
Transfer the mixture to a loaf pan. I used my mini loaf pan but you can use any oven-safe dish you want, even if you don't have a loaf pan, it will just change the shape of your bread.
Transfer your dish to the oven and bake for 35 minutes.
Use the toothpick test and insert into the center of the loaf. If it comes out clean you're good to go, if not, leave it in for a couple minutes longer and check again.
Remove the Paleo bread from the oven and let cool 2-3 minutes before slicing and eating. Cover and store leftovers in the fridge.
Enjoy! :)

About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!