Nut-Free Paleo Bread

February 17, 2012 in Categories: , by

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My mother-in-law will be visiting this spring and she is allergic to nuts.  It’s got me working on nut-free versions of many of my recipes (because I don’t want gluten-containing anything in my house, even for company, if I can get away with it).  I’m also interested in more nut-free portable foods for lunches etc. (See all my nut-free baking recipes, also all AIP(Auto Immune Protcol) recipes are nut-free.)

This bread is lovely and light and has a great flavor.  I think it would also work really well as a roll if you baked it in well-greased muffin cups (if you try it, leave a comment and let me know how it works).


1.    Preheat oven to 350F.  Line a 7.5″x3.5″ Loaf Pan with wax paper.  Grease the wax paper with coconut oil (if you have a good non-stick pan, you should be able to get away with just greasing it really well).
2.    Melt the butter (or coconut oil if using) in the microwave and let cool slightly.
3.    Beat eggs in a blender or food processor until frothy, about 30 seconds.  Add the remaining ingredients and process again until smooth.  Let the batter sit for a minute to thicken.
4.    Pour batter into prepared loaf pan.  Spread it out so that the surface is even.  Bake for 35 minutes.  Enjoy!

Do you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.


I made muffins and it came out airy and fluffy. By the look of it no one can tell it’s a paleo bread. My only problem is I did not like the eggy taste of it. Adding a little salt might have worked for me taste wise. I used Nutiva coconut flour and did not sift the flour. Actually I don’t even know what sifting is. Gonna google that. :)

I did make them in the muffin tins and they make great breakfast rolls if you fill them with some spinach, sauteed mushrooms, caramelized onion and fried bacon. Yum :)
A little too eggy for an everyday bread though.


What would happen if the eggs were reduced to two do you think? I’ve got an egg white intolerence and am finding it really difficult to find a nut free paleo bread recipe that isn’t full of eggs! I can handle a little bit but don’t want to risk eating too much (no more than half an egg a day).

Any thoughts on what would happen to the loaf if I was to only use two eggs and a couple of flax “eggs” or maybe a couple of tablespoons of bloomed gelatin? I don’t want to waste the ingredients so if you’ve got any ideas or guidance I’d really appreciate it.


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