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

Paleo Bread via
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

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

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

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



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.

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  1. 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.

  2. Denise

    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!

  3. Nicole Stoddard

    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.

  4. Alicia

    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!!!

  5. Donna

    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.

  6. Berneda

    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!

    • Deliciously Organic

      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.

  7. Marianne

    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.

  8. 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.

  9. 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 !!!

  10. Winny

    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 :)

  11. Winny

    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 :)

  12. Deb

    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.

  13. 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!

    • Deliciously Organic

      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?

  14. Sehar

    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!

  15. Tiffany

    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!!!!!

  16. amyo6

    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…

    • Deliciously Organic

      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.

  17. Rose

    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!

  18. Niki

    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 :)

  19. Dawn

    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!

  20. Kate

    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.

  21. 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.

    • Deliciously Organic

      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!

  22. 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.

  23. Kylie

    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?

  24. gisela

    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.

    • Deliciously Organic

      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?

  25. Brodie

    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


    • Deliciously Organic

      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.

  26. Samantha

    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!

    • Deliciously Organic

      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.

  27. Jody

    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?

    • Deliciously Organic

      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. :)

  28. Sharon

    Hi there,
    This recipe is awesome, and the cooked parts of the bread taste great—but I’ve made it twice now and the middle comes out totally undercooked while the outsides are nice and brown. Any suggestions? I’m not making any substitutions. The first time I used a ceramic bread pan, today I used a glass pan. I’m really not sure what to do, but almost cried when I realized the entire middle was mush.

  29. Doreen

    Hi Carrie,
    I came across your recipe on Pinterest, and made it this morning,,, I have to say,,,this is a very good bread recipe.. I have recently gone grain free due to Hashimotos Thyroid ,and it can be difficult finding things to make that leave you satisfied, when you step away from the garbage that is being presented to us on a daily basis (processed food, pesticide contaminated food, fast food, etc.)
    Love your Web Site,,

  30. Mel

    Hi Carrie! I just wanted to give my review for this recipe after having made it. I absolutely love it! It holds really well for a bread and the flavor is mild enough where you can pair it With jams, meats, cheeses or whatever you want to get creative with. Another great recipe! Thank you so much- I was really impressed!


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