Quantcast

Paleo Bread (Grain-Free, Gluten Free, Gaps)

by Deliciously Organic on January 29, 2013

Paleo Bread via DeliciouslyOrganic.net
Most of us like to sink our teeth into a piece of bread, slather some butter on a muffin or eat a crunchy cracker every once in a while. Eating gluten free, grain free, or Paleo can complicate that for us, though. With all the tricky food labeling out there, we may have trouble discerning which products to eat. Finding great alternative recipes often poses a difficult challenge, too.

Here’s a list of recipes and products that taste like the real thing. For the purpose of this post, I’m not going to focus on one particular type of diet, but give suggestions for all different diets. We’re all on a unique path in our food journey, so I want to give as many options as possible to help you on your way. 

Paleo Bread via DeliciouslyOrganic.net

Grain Free, Gluten Free or Paleo:
Grain-Free Sandwich Bread from Nourished and Nurtured

Coconut Wraps by Pure Wraps

Paleo Bread by The Julian Bakery

Cranberry Almond Loaf by Elana’s Pantry

Blueberry Muffins 

Banana Bread

Grain Free Crackers (I make a batch of these once a week!)

Graham Crackers

Traditional:
Brown Soda Bread with Currants and Caraway by Nourished Kitchen

Soaked Zucchini Bread by Food Renegade

Dehydrated “Raw” Crackers by The Nourishing Cook

Einkorn Pitas by Food Loves Writing

Paleo Bread via DeliciouslyOrganic.net

A basic loaf of grain free bread is a great tool to have in your repertoire. Even if you don’t eat grain or gluten free, you can tuck this recipe away for the next time you have guests with a dietary need. It’s a sturdy bread that’s a great addition to dinner, a sandwich, or as a foundation for sweets like bread pudding. The beauty of this recipe – it can all be mixed in the food processor, poured into a buttered dish and baked!

Paleo Bread (Gluten Free, Grain Free, Gaps)

Serving Size: Makes one 7 1/2 x 4 1/2" loaf

The pureed cashews and unflavored gelatin help add structure to this bread. I store the bread wrapped in a large piece of parchment paper in an airtight container for up to 2 days at room temperature or for 4-5 days in the refrigerator.


Inspired by Elana’s Pantry

Ingredients

Instructions

Place cashews and 1/4 cup water in a small bowl and let soak for 30 minutes.

Preheat oven to 350ºF and adjust rack to middle position. Butter a 7 1/2 x 4 1/2” glass loaf pan. Pour cashews and water mixture into the bowl of a food processor. Blend until smooth, scraping down the sides a few times to ensure all cashews are pureed. Add almond flour, coconut flour, gelatin, salt, baking soda, eggs, butter, honey and cider vinegar to the cashew mixture. Process until smooth. Pour batter into buttered loaf pan and bake for 30-35 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes. Run a knife around the outer edges of the bread and then invert bread onto a cooling rack and remove from loaf pan. Serve.

Posts may contain affiliate links. If you purchase a product through an affiliate link, your costs will be the same but Deliciously Organic will receive a small commission. This helps cover some of the costs for this site. We appreciate your support!

 

 

Never Miss A Single Recipe. Join our e-mail list today.
Share Button

Related posts:

{ 73 comments… read them below or add one }

Amanda January 29, 2013 at 12:03 pm

Its so obvious in your posts that you are not only sharing good food and food that you make and love, but that you truly care about others and want them to have the best possible chance at success with a different diet. Your generosity of spirit is humbling my friend.

Reply

Deliciously Organic January 29, 2013 at 12:22 pm

Thank you, Amanda. I truly appreciate the kind words. :)

Reply

RTO January 29, 2013 at 12:50 pm

Is it possible to substitute almonds for cashews? I’m highly allergic to cashews, but would love to make this recipe. Thanks!

Reply

Deliciously Organic January 29, 2013 at 2:12 pm

I haven’t tried it. If you do, let me know how it goes!

Reply

Denise January 29, 2013 at 1:21 pm

Have you tried using almonds instead of cashews? Maybe macadamia? My son has an anaphylactic reaction to cashews so we avoid those. I agree with Amanda too! I have been following you ever since George Bryant at Civilized Caveman posted your Paleo Raspberry Almond Muffin recipe. Those are the tastiest muffins ever!

Reply

Deliciously Organic January 29, 2013 at 2:13 pm

Macadamia seems like a nice substitution, since it would be creamy. Thank you for the kind words! :)

Reply

Devyn January 29, 2013 at 1:51 pm

I think my favorite part of this recipe is that I have almost all of the ingredients already in my pantry.

What a lovely, simplistic recipe! I’ll try it right away!

Reply

Nicole Stoddard January 29, 2013 at 2:15 pm

I love being grain free now, but am allergic to eggs, and pretty much all baked goods that are grain free require eggs. Unless….somebody knows of any without??? It’s my current dream, especially for my two kids, who also cannot eat eggs. We all miss our bread and pancakes.

Reply

Alicia January 30, 2013 at 4:23 am

I made some egg free cookies the other day from Real Sustenance and they were soooooo good. I mean so good that the cookies were gone in 2 days and my hubby even thought they were good. (He doesn’t really accept my new way of cooking yet!) I had tried others and failed. My theory is that if I am going to do this whole grain free thing then I need stuff that tastes like actual stuff I would eat with grains in it. She also has a lot of recipes that have substitutions for common allergens. Check her out. (I am a food blog addict!)

Reply

Nicole Stoddard January 31, 2013 at 8:27 pm

Thank you for recommending that blog; I made her sausage stuffed pancakes with chia seed meal, and they turned out very well. I was very happy, but the kids were not that enthused. Well, I will still make them again! Thank you so much! I saw a lot of recipes to try.

Reply

Kira June 5, 2013 at 11:47 am

I love making banana cakies! http://www.multiplydelicious.com/thefood/2011/09/paleo-banana-chocolate-chip-cakies/. They’re sooo good and have no grains or sweeteners or eggs!

Reply

Nicole March 1, 2014 at 2:18 pm

Hi Nicole (that’s my name too!)

Do you and your family like the combo of chocolate and peanut butter?

The following link is to a delicious grain, dairy, egg, refined sugar free “fudgy chocolate peanut butter brownies” .
So good i cannot believe it is good for u! I personally like it better with the real maple syrup option, you may prefer the honey version. Both are good either way!
I actually have some baking as i type!

http://www.ambitiouskitchen.com/2013/10/fudgy-peanut-butter-chocolate-chip-brownies-flourless-gluten-free-vegan/#comment-10219

Reply

Alicia January 30, 2013 at 4:26 am

Gonna try this bread someday as I miss breads so much! I don’t have any allergies to grains or gluten and unfortunately have snuck a few pieces of the real stuff over the last 2 months. Trying to cure or reduce the amount of thyroid supplement I take for my Hashimoto’s. Thanks for the inspiration!!!

Reply

Donna January 30, 2013 at 5:20 pm

All I can say is THANK YOU for providing such a precious list for when the “bread bug bites”….The height you achieved in your “basic” loaf of primal/paleo bread is astonishing and inviting! (The use of gelatin intrigues as well!)..Now…if only a paleo English Muffin existed!…Miss those nooks…miss those crannies!

Superlative site…this one.

Reply

Deliciously Organic January 31, 2013 at 11:23 am

Thank you! Now I should probably get to work on a grain-free English muffin with lots of nooks and crannies! :)

Reply

momofsix April 2, 2013 at 4:01 am

I am looking forward to grain-free English muffin. do you know when you might post that?
Thank you for all the valuable recipes and information :)

Reply

kim January 30, 2013 at 6:42 pm

Am allergic to grains, corn, soy, rice and eggs also; thank you for the mention of the Real Sustenance site and the comment re: tasting like real food, and thank you for your site!

Reply

Berneda January 31, 2013 at 5:49 am

I absolutely love your web site and have been looking for a gluten free bread for sandwiches. On this particular recipe, is there another nut that could be used instead of cashews? I can’t have them. I’m also looking for a gluten free pizza crust that freezes well. Thank you much!

Reply

Deliciously Organic January 31, 2013 at 11:24 am

Another reader suggested macadamia nuts, and I think that could make for a nice substitution since it’s a nice and creamy nut. I haven’t tried it, but I think it would work well.

Reply

Erin January 31, 2013 at 12:40 pm

This sounds amazing! Looks like I’m going to have to invest in a food processor.

Reply

Susan January 31, 2013 at 2:37 pm

Thank you it looks so easy to make and best of all its good for us.

Reply

Marianne February 4, 2013 at 5:59 am

Where did you get your loaf pan? I’ve been looking for a loaf pan that size that isn’t aluminum (like the magic line one Elana Amsterdam uses), but so far I haven’t been able to find one.

Reply

Deliciously Organic February 4, 2013 at 8:00 am

I bought it from Target years ago. I looked online and that size is pretty hard to find. Who knew?! Here’s a link to purchase: http://www.shopworldkitchen.com/pyrex/easy-grab-loaf-dish-1085806

Reply

Erika February 4, 2013 at 8:52 am

Hi Marianne,

I’m not sure if it is the same size, but I have a couple of Fiestaware loaf pans that I love. They are a nice alternative to aluminum, at least for me. Hope that helps.

Reply

Christine G February 6, 2013 at 10:53 am

Do you know of any recipes for paleo rolls? Or could you just make the bread recipe you linked in rolls form?

Thanks
Christine

Reply

Heather @ Multiply Delicious February 6, 2013 at 11:16 am

Carrie thank you for this wonderful recipe! I have been Paleo for almost 2 years now and I have to admit I still get those cravings for bread every now and then. This is on my list to make for the kiddos for their lunch time “paleo sandwiches.”
For the reader who mentioned the allergies to cashews, I have used macadamia nuts to replace cashews before and they work great as an alternative. Worth trying if you don’t have allergies to macadamia nuts.

Reply

Sylvie @ Gourmande in the Kitchen February 6, 2013 at 9:31 pm

I know what you mean, sometime a nice piece of buttered bread hits the spot!

Reply

Cyndi February 17, 2013 at 2:39 pm

I am in the process of going Gluten Free (it’s taking me kicking and screaming), but you give me hope!! Thank you. I have been very scared to go gluten free all the way because I love bread, cookies and everything sweet and bad for you. I was diagnosed with IBD and need to have a healthier life, so I am trying this to help me. Your website gives me hope that I won’t have to give up my sweets and bread. I plan on trying this bread out and if you don’t mind I’d like to post it on my blog with your credit and link back (of course). :-) Thanks again !!!

Reply

Deliciously Organic February 18, 2013 at 7:08 am

You can it!! There are so many wonderful resources out there to help you too! :)

Reply

Winny February 20, 2013 at 7:29 am

Hi Carrie, this morning I was looking for a recipe on how to make Hazelnut-chocolate spread and I found Deliciously Organic. It all looks so good! I’m so glad I found it :) and I already have a question for you about the recipe for the bread above. We have been eating pretty much everything Organic for the last seven years, but just recently after reading the “China Study” by Dr. T. Collins and a few other books on Whole Plant based nutrition, I’ve been trying to slowly reduce the animal protein in our diet (my family’s included) so my question is if you think I can substitute the eggs in this recipe and still achieve the desired bread texture, are you familiar with baking using any eggs alternatives as well as dairy alternatives?
Thank you so much for sharing your experience and knowledge :)

Reply

Deliciously Organic February 20, 2013 at 7:56 am

I’m glad you found my site! I don’t have an alternative for the eggs. Many use flaxseeds, but flaxseed oil has a very low smoking point, so I don’t recommend baking with it. While I applaud Dr. Campbell for encouraging an unprocessed diet, the “The China Study” isn’t quite as iron-clad as it seems. There is quite a bit of cherry-picking and misrepresented data in his theory. I’m a huge advocate of always reading both sides of the story in order to make an educated decision and I found these articles about the China Study very compelling. http://www.westonaprice.org/vegetarianism-and-plant-foods/the-china-study-myth ; http://www.westonaprice.org/blogs/cmasterjohn/2010/09/22/the-curious-case-of-campbells-rats-does-protein-deficiency-prevent-cancer/ – I know what I’m sharing isn’t a popular opinion, but please know that I’m only sharing this b/c I care for the health of all my readers. :)

Reply

Winny February 20, 2013 at 9:23 am

Thank you Carrie, I really appreciate your prompt replay.
I read the article, and though it raises questions about the topic I found the readers comments bellow the article more helpful than the article itself. I take it with a grain of salt, but in our case we were consuming a diet too high on meats and animal protein in general – my husband is a meat and potato kind of guy and very picky- so of course that’s what I tend to prepare more at home. But recently reading about the whole plant base diet decided to at least add more of it to our diets (specially my husband’s) and even though it has only been a month we’ve been adding more whole foods and vegetables to our diets and cutting the frequency of meats and dairy appear in our meals we have noticed a remarkable improvement in the way we feel, we have more energy, we’re sleeping better, less digestion problems and allergies as well, but definitely I take all information out there with a grain of salt, since there’s so much controversy about what’s good or bad for us, it’s a trial and error kind of thing :)

Reply

Lizzy February 20, 2013 at 10:09 am

Thanks for sharing this recipe. It looks so delicious. I bet the kids would even taste the difference…I have to admit though that gluten free diet is really hard for me :(

Reply

Deb March 11, 2013 at 11:07 am

I made this yesterday, and it’s really good! I couldn’t get my cashews to puree well after only 30 minutes, so I’d either soak them longer or use boiling water next time. I’ve seen many recipes that called for soaking overnight, so I don’t think you can oversoak them. Thanks for a great recipe!

I’m surprised so many people have issues going gluten free. I’ll admit when I first heard about it, I thought it would be impossible, but for me it’s been very easy, even though pasta used to be my favorite food, and grilled cheese was my lunch of choice. I’ve found that it wasn’t the pasta I loved, it was the sauce, so one just needs to learn to incorporate those yummy sauces (sometimes modified, of course). Once you wean yourself off processed food, it becomes unpalatable, IMHO.

Reply

Barbara March 11, 2013 at 11:41 am

If using raw cashews do you need to add any water to the mix? Thank you

Reply

Deliciously Organic March 11, 2013 at 1:20 pm

Yes, the 1/4 water is necessary even if the cashews are raw.

Reply

Amanda April 3, 2013 at 2:14 pm

Great recipe. I ate it toasted with lots of butter and I loved it! My 4 year old and 2 year old had two slices each.

Reply

Lesli April 30, 2013 at 3:31 pm

I was wondering if you are able to freeze this. I make bread for my GF son, and like to make it in bulk, but he doesn’t generally go through it that quickly. Thanks!

Reply

Deliciously Organic May 1, 2013 at 9:25 am

I haven’t tested it, but I think that this bread would do well frozen and then thawed.

Reply

Marie May 8, 2013 at 11:49 am

Just wondering if anyone else has had trouble getting this to rise? I love the bread and I have made it several times, but it never rises more than about 20% (max) from its raw volume. I would love to have it be just a little fluffier :) Thanks!

Reply

Deliciously Organic May 9, 2013 at 7:46 am

I haven’t had a problem with it not rising. Did you make any substitutions? You might want to check the expiration date of the baking soda. Maybe it’s expired?

Reply

Sehar May 13, 2013 at 1:53 pm

Is there any substitution for gelatin? I’ve not vegetarian but I dont eat pork products for religious reasons- and I know gelatin is sometimes made from pig fat as well. Is there something I can use instead of that? Other than that- the recipe looks great, can’t wait to try it out!

Reply

Deliciously Organic May 14, 2013 at 4:10 pm

I don’t have a substitution, but you could always try the unflavored gelatin from Bernard Jensen. It’s made from cow.

Reply

Tiffany May 20, 2013 at 6:57 pm

Hi! I tried this recipe today! So neat that these ingredients work together the way they do! I doubled the batch, filled up my bread pan (I have a larger size than the one described here), and then added chocolate chips and made mini muffins. EVERYONE in the fam loved those but the bread isn’t a hit yet…They expected it to be sweet like the minis. Anyway, if we placed some ham, lettuce, tomato, mayo and mustard on it it would definitely hold up and most likely taste good. We will try tomorrow! Next time I will get REAL almond flour and REAL coconut flour – this time I used Almond meal and ground up dried coconut. Also, I think I will soak my cashews and then rinse real well and then continue to make a blend from there so I don’t have to go through the dehydration processes. THANK YOU for this AWESOME recipe!!!!!

Reply

amyo6 May 30, 2013 at 5:26 pm

I have a question… shortly after I purchased a lovely bread machine, found out I am gluten sensitive???
After several tries a gf with the machine… gave it up and gave it away.
Ready to purchase a full size food processor to try again… current one is a 2 cup Oskar antique from mom.
This is my question… how big a bowl do I need to have and do I need a dough blade.
Some say it is needed and some say it is not. I am shameless as this is my first visit to your site… and you definitely have the most knowledge found today. :o)
Also like this recipe…

Reply

Deliciously Organic May 31, 2013 at 5:23 am

Thank you for your kind words. :) I’m sorry to hear you of your health issues, but I do have to say that gf living is wonderful! Welcome! I have a 14-cup food processor, but I think an 7 cup would do just fine if you don’t make large batches of things. I’ve never used the dough blade, only the regular blade and the one for grating and slicing.

Reply

Rose June 5, 2013 at 11:18 am

Thank you for this recipe! My 5 year old son is gluten free and he is really missing bread. I can’t wait to try it. I have a question–is the gelatin essential? If I want to make the bread without it, do you think it would still come out well. I wasn’t sure what the gelatin does exactly. Thank you!

Reply

Deliciously Organic June 5, 2013 at 11:24 am

The gelatin acts as a binder for the flours and has the extra benefit of adding extra nutrients. Here’s a post I wrote about the benefits of gelatin: http://deliciouslyorganic.net/coconut-panna-cotta-dairy-free-gaps-paleo-grain-free/

Reply

Niki June 5, 2013 at 11:23 am

Looks like a fantastic ‘out of the bread box’ recipe – I’ll definitely try it out, thank you for another drool-worthy, grain-free recipe to make my journey more enjoyable :)

Reply

Dawn June 5, 2013 at 11:53 am

I was wondering if you could just soak the raw cashews for six hours (the normal soaking time) and then skip the dehydrating, just head straight to the puree-ing? I always have some on hand, but they are not always soaked already (though I do normally soak before using…). Anyway, thanks for the recipe and resources! I have been missing good bread, and haven’t found any I liked! I look forward to trying this!

Reply

Deliciously Organic June 5, 2013 at 12:04 pm

Yes, you can soak, drain and then proceed with the recipe. Enjoy!

Reply

Kate June 5, 2013 at 11:56 am

I can’t wait to try this recipe, it looks great. I made a grain-free bread the other day and it came out of the oven looking beautiful, then collapsed. It’s not the first time it’s happened making grain-free bread. I’m hoping maybe the gelatin in your recipe will prevent this.

Reply

Becky June 5, 2013 at 12:22 pm

I am still fairly new to the world of GF baking, but not to whole foods. I’ve followed you on facebook for sometime and love the overall feel of your site and the recipes. My question is about almond flour. I’m having (GI) trouble with almonds specifically. I can handle most other nuts ok, but oddly enough, not almonds. Is there an appropriate sub for the almond flour in this recipe? I’m stoked to see a GF bread that doesn’t include potato flour or gums.

Reply

Deliciously Organic June 6, 2013 at 6:43 am

I would try pecan or cashew flour. I haven’t tested it, but I think either one of those would be a good choice. I like to use cashews in gf baking because they have such a subtle flavor. If you give it a try, let me know how it goes!

Reply

amyo6 June 5, 2013 at 1:52 pm

Thank you… I have a tiny kitchen and only two of us day to day.
A 7 cup will be much easier to ‘fit in’ :o)

Reply

Nataliya June 5, 2013 at 4:21 pm

Could I substitute white wine vinegar for the cider vinegar? And maple or golden syrup for the honey? Or is there something about the cider vinegar + honey combo that is necessary here. I have fructose malabsorption, so those two ingredients aren’t the best for me.

Reply

Kylie June 5, 2013 at 4:21 pm

Hi Carrie, I have a silly question but i like to bake a lot of your stuff and when you call for gelatin in the recipe is this in the powder form or in the made up form, sorry this may seem like a dumb question but i just want to be sure i’m doing the right thing?
thanks

Reply

Sharon Nagel June 25, 2013 at 6:24 pm

Hi! Use the powder form which is used as a binding agent. :-)

Reply

Sharon Nagel June 25, 2013 at 6:21 pm

Tried this recipe tonight and it tasted awesome! Nice consistency and flavor. Not too complicated to make. And my husband liked it. :-) Thanks Carrie!

Reply

gisela July 8, 2013 at 7:48 pm

Hi Carrie,
I have made this bread several times and I like this grain free bread. However, I think I can smell the baking soda as the smell is pretty strong. Do you think I can substitute the baking soda with the same portion of baking powder in order to reduce the smell but do not sacrifice the result?
Thanks for the wonderful recipe.

Reply

Deliciously Organic July 9, 2013 at 8:01 am

Hmm…I’ve never noticed a baking soda smell. When I make it again, I’ll check it out. Baking soda and baking powder cannot be interchanged as they have specific properties. Maybe it’s the vinegar? What kind did you use?

Reply

Brodie October 5, 2013 at 11:27 pm

Hi, just wondering, the way the recipe is displaying on my iPad, the 4 eggs and 4 tablespoon of butter or coconut oil are on the same line. So is it eggs AND butter or oil, or is it eggs OR butter OR oil

Thanks

Reply

Deliciously Organic October 7, 2013 at 8:15 am

It should read:
4 large eggs
4 tablespoons unsalted butter or coconut oil

I made the edit. Thanks for pointing that out!

Reply

Liz November 9, 2013 at 6:45 pm

Is gelatin absolutely necessary? I wouldn’t know where to find that where I live. Do you know of a good substitute?

Thanks.

Reply

Deliciously Organic November 10, 2013 at 4:10 am

I tested this recipe dozens of times and used gelatin because it gives the structure I was looking for. Grass-Fed gelatin can be found at most health food stores and online. I haven’t tested it, but you could probably make this bread w/o it, but the texture won’t be as I had intended.

Reply

Liz November 10, 2013 at 10:20 am

Ahh. I see. I live in Jamaica, and haven’t seen it. Which is why I said I doubt I’d be able to get it. But thanks a lot for the advice!

Reply

Samantha February 11, 2014 at 11:42 am

I’m on the GAPS diet (trying to reverse adult onset soy allergy) and this bread is awesome. Especially love it with (unsweetened) apple butter! It’s so much better than the egg white breads recommended on primal diets. I did double this recipe with great success for my much larger bread pan!

Reply

Pam February 20, 2014 at 12:28 pm

Have you been able to make a crusty bread?

Reply

Deliciously Organic February 20, 2014 at 12:40 pm

I have! The recipe will be in my next cookbook due out in September. :)

Reply

Nikki March 17, 2014 at 10:35 am

I have a 9.25 x 5.25 x 2.75 loaf pan. Do you think it would work if I made a recipe and a half, so as to fill up the pan? I didn’t want a “short” loaf :)
Thanks!

Reply

Deliciously Organic March 17, 2014 at 12:47 pm

I’m not sure, but it’s worth a try! You might want to lower the temp by 25 degrees and it will definitely need to bake longer. Maybe 15 minutes longer. I’d keep an eye on it to make sure it doesn’t get too dark.

Reply

Jody March 29, 2014 at 7:19 am

I have been struggling with grainfree bread since November and have tried a number of different recipes. The problem I have had with all of recipes I have tried is the overwhelming taste of egginess. Granted I have always been very sensitive to the taste of egg and have never been a fan (my “omelets” are baiscally veggies barely held together with 1 egg).

How eggy tasting is the recipe above and can you suggest any ways to cut down on the taste or any recipes that are paleo and egg free that will give me a close approximation of the feel and taste of bread?

Reply

Deliciously Organic March 31, 2014 at 9:18 am

This one isn’t “overwhelming” but you can taste the egg more than a regular loaf of bread (but not as much as other Paleo breads I’ve tried). I do have a few bread recipes in my next cookbook (sorry I can’t share with you yet!) that either just use egg whites to cut down on the “eggy” flavor or have no eggs at all. In the meantime, I would try these grain-free rolls from Gluten Free Girl. It’s not a loaf of bread, but I think it will satisfy the craving. :)

Reply

Leave a Comment

{ 5 trackbacks }

Previous post:

Next post: