Nut-Free Paleo Bread
February 17, 2012 in Nut-Free Baking, Paleo Bread
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. 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).
Ingredients:
- 4 eggs
- 4 Tbsp grass-fed butter (you could use Refined Coconut Oil
or Palm Shortening
as an alternative)
- ¼ cup Tapioca Flour
- ¼ cup Coconut Flour
- 1 tsp Apple Cider Vinegar
- ½ tsp Cream of Tartar
- ¼ tsp Baking Soda
1. Preheat oven to 350F. Line a 7.5″x3.5″ Loaf Pan
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.
This looks so good! Can’t wait to try it.
I made this tonight. Doesn’t quite look like yours. Did you use a mini loaf pan or double the recipe to get it to look like a loaf? Mine just looks like a brick! And the top is much darker. I’m going to try again tomorrow, I think I messed up!
I used a 7.5″x3.5″ pan. Just added a live link for you if you need to order one (they are a medium size). Not sure if doubling this recipe into a large loaf pan would work, but if you try it, let me know!
It is going to make some pretty killer French Toast Sticks though!!
Yum!
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My loaf looks much squattier than yours does (only 1″ tall). I know many coconut flour loaves are short and dense, but I was hoping to get the same profile as yours. The taste is great, but I thought it would be taller and lighter. I followed the directions to a T…any ideas? Thanks!
My first question is whether or not you used a 7.5″x3.5″ loaf pan? I’m not sure how this bakes in a standard sized loaf pan (maybe try doubling the recipe and increasing the cooking time?). My other thought is maybe sifting the coconut flour before measuring it? What kind of fat are you using?
Yes, I used a 7.5 x 3.5 pan, sifted my flour and used butter. Do you make this loaf often? Does it always rise well for you? About how high is your loaf? I know scale is sometimes hard to tell from photos.
I used to make this bread all the time before we started eating the yeast-based paleo bread as our staple. It did always rise for me at least to the top of the pan, and usually slightly higher (although not always perfectly evenly), I will make a loaf sometime over the next couple of days to double check the recipe (and have a good look at my notes to see if I missed anything in the recipe). I’m sorry you are having trouble with this one!!!
Thanks! Can’t wait to hear how yours comes out. I’m planning on making the yeast-based paleo bread as soon as my arrowroot arrives!
PB&J has been my biggest hurdle in getting my littlest one off of wheat…can’t find a wheat bread substitute that he likes, and PB&J is his favorite food. I’ve really been enjoying reading your site! 
I am so embarrassed! I checked my notes and there was a typo in the recipe (the coconut flour should only be 1/4 cup… the recipe is fixed now). I am so sorry to everyone who tried this with brick like results!!!! I will be systematically going through all my recipes and checking for similar typos.
Can this be used in a bread machine?
I don’t think it would work in a bread machine. I do have another bread recipe that does though:http://www.thepaleomom.com/2012/03/recipe-yeast-based-paleo-bread.html
I made them today- in muffin tins. I got 10 medium sized muffins. About 12-14 minutes to bake. I just greased my old muffin tins with coconut oil and used a knife to loosen them while still hot- a couple stuck on the bottom but hardly noticeable. I might even try papers next time.
I did add a tablespoon of raw honey – with the tapioca this was a nice softener version of my just coconut flour quick bread. I can already imagine using this as a “base” for all sorts of blueberry muffins, banana, etc.
Thanks!
Awesome! This might just be the best paleo bread I’ve tested. Adding just a 1/4 tsp salt will make it totally perfect. Thank you!
Do you like the salt for the taste or did it affect the rise?
Darn, my bread didn’t rise above an inch, either. I used coconut oil instead of butter and I did add 1/4 tsp salt, but I can’t imagine that prevented the loaf from rising. Also, I do have the smaller pan as I have cooked several other loaves of gluten free bread. I was so hopeful, I hate this didn’t work out. But the french toast should be yummy! I really wanted to try the yeast based bread but would rather stay nut free…
The problem with bread that didn’t rise above was a type in the recipe, which has since been fixed. I wonder if it has something to do with the coconut oil (I don’t think salt is the problem). It isn’t always interchangeable with butter. Do you have palm shortening around? I think that would be a better substitute. Also, I am working on a nut-free version of the yeast-based bread.
I will try again with palm shortening and let you know how that goes. I have plenty of that here that needs to used up anyway. I absolutely can NOT wait for your nut-free yeast bread! Any hints in case I may want to experiment along with you? Thanks so much!
I didn’t even use the right size pan and this came out excellent! This makes paleo so much easier! My 10-month-old and seven-year-old ate it. Five-year-old wouldn’t but she’ll come around. She’s not picky. Thank you for this! Next time, I think I’ll zest some lemon and maybe add a touch of honey to make it more of a tea bread for an afternoon snack. YUM!! Passing it on!
Do you know the carb content?
I have not calculated it, but I’m guessing it’s fairly high.
How many servings per loaf?
I’m worried I”m allergic to eggs…but love them too much and am stubborn
I’m not sure. Truth is I haven’t made this is a long time. I’m guessing about dozen slices per loaf? Maybe a little more?
Can I cut back on the eggs,or at least leave out a couple of yolks? My wife has had a gallbladder attack,and is afraid to have eggs..
I haven’t tried it.
Hi! i made this today and while putting it together, realized i had NO tapicoa flour! but i did have Arrowroot and used that…i also added the 1/4 tsp of salt and mine came out quite nice..not sure if it rose as high as yours but i’m very happy! plan to use it to make French Toast! thanks for posting…love nut free recipes!!!! I posted this on my blog and attached a link to your site….I hope that’s ok, if not, please let me know!!!
As long as there is credit and a link, it’s fine with me. Glad you liked it!
I did!!! here is my blog if you want to check it out: http://primalfav.blogspot.ca/ ..thanks again ! love your site!!
I made this today and loved it! I doubled the recipe and baked it in a standard size loaf pan for 39 minutes. The texture is wonderful and it is very tasty. I make cinnamon toast with potato bread for my son everyday and this is the perfect transition bread. It’s yellow like potato bread and the taste is very good. The slices weren’t very large though just a little larger than half a regular slice of bread. But I don’t mind. It works great for me! Thanks for such a great recipe!
I just made this and it’s really tasty! But did not rise as yours and looks more dense and less airy than yours… I wonder what I did wrong, it is really simple to make so not sure what went wrong…
What almond flour brand did you use?
Amazingly good!! Light and fluffy. Best paleo bread yet!
I made it into rolls in muffin papers. Only problem was it stuck to the papers. I had no trouble with it rising and didn’t add any salt. I did process it well, so the batter was light and fluffy, plus I sifted the almond flour as I added it to the eggs and coconut oil. Thanks!!
I made these into cranberry muffins…very yummy. They rose nicely and are quite flavorful. I also added a tablespoon of honey, plus 1/2 teaspoon of dried orange peel
I tried to double the recipe, but it didn’t rise as much as I was hoping for. I doubled all ingredients, and follow the recipe to a T. Only thing I can think of is that I waited to long to get into the oven. Also I don’t have a bread machine, so what speed would be appropriate for a blender, maybe I blended it too much? Perhaps if I increased temp to 400 and got it in the oven right away. If I understand correctly, we’re trying to capture the chemical reaction of the baking soda and apple cider vinegar, correct?
I guess blender is not the correct word, I used a electric mixer.
I think a couple of minutes on high in a mixer would work. I don’t think this recipe doubles well though.
Okay, so I think what your saying is that less material = more rise, I just have to use a smaller pan, right? I’ll let you know how it goes, I haven’t had bread in about 4 months, so this was great even though it was a bit flat. Thanks for your recipe.
Oh, would increasing the amount of ACV and baking soda equal more rise, I understand the flavor would be affected, but it should equal more bubbles, and then more rise right? What about yeast in this recipe, would that work?
In 2006, the FDA started to classify coconuts as tree nuts. My four year old is allergic to all tree nuts to include coconut. Do you have a paleo recipie that doesn’t involve a tree nut? She loves bread but trying to go paleo is tough!
I do have completely nut-free and coconut-free paleo cookie recipes, a great cracker recipe and pancakes and crepes (some use coconut oil with suggested substitutions, all are plantain-based). No bread recipes yet though.
I followed your recipe exactly, but the loaf didn’t rise for me, either. Just about one inch high. My loaf pan is similar in size to yours. I have a silicone loaf pan, but I don’t see how that would make a difference. I’m not sure what happened since the recipe is corrected now.
I’m from Norway, and have never heard of “cream of tartar”…Followed the link and saw that it was some kind of powder? Is it important for the recipe? Can I omit it, or use something else? Bread looks good. I’m having some trouble getting my 4 year old daughter to eat anything I bake, but maybe she will give this bread a go:)
There are lots of cream of tartar substitutes such as lemon juice.
This was a bit eggy. I’ve not yet found a paleo bread that is edible.
Have a look at one of my yeast-based breads (the most recent is the best)