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).

Nut-Free Paleo Bread


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 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!

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.

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.


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!

The carb count should be minimal… as the only 2 ingredients with carbs are the coconut flour & tapioca flour. Rough estimate, I would say to be about 4 net carbs per slice if you get about 12 slices from a loaf. That’s pretty low.

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..

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!!!

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…

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?

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:)

Hi there,

If I leave the cream tartar out and substitute it for Lemon juice, how much lemon juice should i put? I never heard of cream tartar either -I coming from Amsterdam, The Netherlands-.
Also, what other substitution appart from lemon juice is there?
Thank you so much! :)

Hi PaleoMom,

I tried your lovely recipe today, and I too got a 1inch tall bread. I used the 1/4 cup coconut flour, the right size pan, and coconut oil as I can’t access Palm Shortening.
What do you suggest I could try to ensure it rises better?
Sifting the flours? Beat the eggs further?
Something else?
Thanks heaps!

The first thing I would suggest is sifting the flour before measuring. Then, maybe changing the fat. If you can’t do butter and can’t access palm shortening, it might be worth trying lard (trying to think of something solid at room temperature).

So… I just made this and Omg…. It came out amazing!! I substituted chestnut flour instead of tapioca and it is simply wonderful… Actually has a slight sweet flavor ( from chestnut flour) YUM! Wish i could or knew how to post a picture.. It even looks as good as it tastes!

What can I substitute the coconut flour with? Oat or almond? That’s all we can have, along with the tapioca. TIA

Thank you Paleo Mom! This is the best paleo bread I’ve tried yet and it might just be the one to get my husband and daughter to stop eating traditional bread. I look forward to try more of your recipes. Keep up the great work!

I m loving everything about this recipe, especially ease of making and affordability! The almond flour breads are tasty but pricey. One weird question though, my loaf rose perfectly and browned nicely but also sported an odd very light gray tint at the bottom. The only change i made was parchment instead of wax paper. Been googling but nothing! Anyone have any idea why the gray tint?

ry light gray tint at the bottom.

I am just about to start the paleo lifestyle and I am glad I found your site! When the dietician and doctor suggested I go paleo I though of all the foods I would need to give up but you seem to have alternatives for everything. Thank you and please keep up the great work!

Just found your blog an I am enjoying exploring the information.

I made this recipe using USA Pans Mini Round Cake Panel Pan with 6 Wells to make buns. To make sure it was airy, I separated the eggs and beat the whites until peaks formed. I think it turned out pretty good. I agree to add a little salt. Next time I may add 1 or 2 tablespoons of honey as I thought it was a little dry, but then, isn’t bread supposed to be dry, lol.

Oh, another thing :-)

The readers that stated their bread did not rise should make sure their eggs are at room temperature. I have found that to be important for gluten free baking….and baking in general.

I like this recipe, but one of my kids thinks it tastes too much of egg, so I modified it as follows. I double the recipe because we have a big family. Instead of 8 eggs I used 4 egg yolks and 8 egg whites, and then I added in ripe plantain and 1 tsp baking powder. The result was great!

Thanks for your web site, it is awesome.

Never mind! I was too nervous about substituting without trying the recipe as written first, so I bought cream of tartar tonight. I’m excited to try this bread tomorrow!

Coconut is a nut – at least that is what one of my nut allergy friends tells me. She even avoids natural coconut flavoring.

Botanically speaking, a coconut is a fibrous one-seeded drupe, also known as a dry drupe. However, when using loose definitions, the coconut can be all three: a fruit, a nut, and a seed. I only mentioned this so that we as paleo people can realize to mention it to the person who is allergic to nuts and let them make the decision whether to eat it. That person will know if coconut is a problem for them.
Another food that really surprised me is maraschino cherries. They get their flavor from almond flavoring. The reason that sometimes a person with nut allergies will get sick from them is that natural flavoring was used. If artificial flavoring is used in the cherries they will have no problem.

I love this recipe, and have been using it for over a month now as a staple in my diet. But I made it this evening and something odd happened that I have not encountered before…when I poured it into the loaf pan it was quite thick but I am pretty sure I followed the recipe exactly, but it is kind of automatic now….anyway, when I pulled it out of the oven it had bubbles on top?? any idea what might have gone wrong? afraid to eat it now, not sure what happened!

I tried another loaf and it came out exactly the same. I followed the recipe exactly. it was less thick when I poured it into the pan than the first one but still had bubbles when I pulled it out of the oven. Do you have any idea what this is? is this normal? I don’t remember it having bubbles before my loaf yesterday. I just don’t understand what is going on here. thanks!

I decided it must have something to do with the coconut oil, maybe a bad jar. I had been using spectrum coconut oil most of the time and just got a new jar. I tried it with butter this afternoon and it was much better. However, I was a dunderhead and put the batter in the loaf pan and in the oven then remembered the butter so I had to pull it out remix and repour, so I it is a little more dense than usual but tastes fine so I’ll eat my dump loaf :)

I just made this and before pouring into the pan realized my pan was bigger than the one used in the recipe so I made mini muffins. The wanted to stick but a slight poke with a knife and they lifted right out. This is my first Paleo or grain free bread I have made and I was slightly disappointed in the texture. It seems very eggy in taste, smell and even texture. My boyfriend thought they were great but I couldn’t see myself eating this as bread for a sandwich, maybe as french toast or doctored up into muffins of some sort.

Hi, Sarah!

I tried your recipe tonight, and it came out pretty well. I’ll tell you what I discovered:
1) It really helps to measure by weight when working with gluten-free flours and fats. So, with that said, the tapioca flour would be 30 grams, the coconut flour would be 28 grams, and the coconut oil (which is what I used) would be 56 grams for this recipe.
2) As Carol stated above, the ingredients need to be at room temperature (or slightly higher). I had left my eggs out to come to room temperature, but forgot that it would take longer since we had a cold front come in this morning, and my eggs were still slightly cold, which cooled the coconut oil when I added it, and caused it to chunk up again after having melted it.
3) I also forgot to blend the eggs first until frothy… I used the food processor to “sift” my dry ingredients together, and then added the rest of the ingredients, adding the apple cider vinegar last. (My rolls still rose well, though, so as long as the batter is blended really well, I’m not sure it matters much.)
4) Because my coconut oil hardened, it wasn’t mixed thoroughly, even though I used a food processor and let it mix for several minutes, so I ended up with some “bubbles”, as several people mentioned before, from the coconut oil melting and bubbling up through the top.
5) I doubled the recipe, and it yielded 24 mini muffins (mini dinner rolls).
6) I baked them in a silicone mini muffin pan (which was resting on top of a cookie sheet, simply for ease of getting it in and out of the oven without spilling). I didn’t have to grease the pan, because silicone is non-stick, and they pop right out. I haven’t tried my silicone loaf pan, but I intend to do so soon. If you don’t have a silicone pan to bake in, you can use parchment paper instead of wax paper, and you should get better results.
7) I baked them for 20 minutes, and they were nicely browned and cooked all the way through.

I intend to try this again and change it up a little bit. Maybe make some garlic bread rolls for Thanksgiving dinner, maybe try the honey someone else suggested, maybe try replacing half the eggs with egg replacer powder to get rid of the eggy flavor that was mentioned. I’m also contemplating replacing some of the egg with gelatin… Not sure if that will work or not. I really am not supposed to eat eggs, so if I can make this work with some egg substitutes, even a blend of substitutes, I will post again.

Thanks for all you do!

I made this today subbing the coconut with chestnut flour – nice and fluffy and slightly sweet (no sweetener added) and a nice chocolately color. It turned out pretty flat but my pan was fairly large. I will double the ingredients next time.

made “cinnamon rolls” with this recipe today. made a double batch, filled muffin tins 1/2 way, dusted generously with a mix of coconut sugar and cinnamon, then put another spoonful of batter on top. made 12 large “rolls”.

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