paleo_bread-skThis quick and easy bread recipe was sent to us from a customer who has developed gluten sensitivities, like so many people these days. It’s slightly sweet with a nutty flavor and includes no refined flours or grains. It’s perfect for those following the paleo diet or for those who prefer to eat gluten free and avoid as many GMO grains as possible.

It’s very important to use the recommended pan size so that the bread rises properly.


  • 2 cups almond flour
  • 3 tablespoons coconut flour
  • 1/4 cup ground flax meal  (we strongly recommend grinding flax seeds in a small coffee grinder just before use to avoid stability issues associated with pre ground flax meal)
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 5 organic eggs
  • 1 tablespoon coconut oil
  • 2 tablespoons raw honey
  • 1 tablespoon apple cider vinegar


Grease a seven and one half by three and one half inch loaf pan

In a food processor, add the almond flour, coconut flour, flax meal, salt, and baking soda and pulse a few times.

Add each egg, coconut oil, raw honey, and apple cider vinegar. Continue to process until the ingredients are mixed very well.

Scoop the batter into a greased loaf pan and bake at 350 degrees F for 30 to 35 minutes or until the center is cooked completely.

Allow the bread to cool completely and slice. Store in an airtight container for several days.

Ellen Troyer, with Spencer Thornton, MD, and the Biosyntrx staff