Yeast-Based Paleo Bread — Revisited

March 9, 2013 in Categories: by

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A good paleo bread recipe is worth its weight in gold.   I pride myself on my paleo bread recipes, especially those that utilize yeast (check out my post Is Yeast Paleo?) since the flavor and texture is so, well, bread like!  For anyone with picky kids they are trying to transition or who is having issues with the transition to paleo themselves, having a real bread that is made with paleo-friendly ingredients can make all the difference in the world.

Yeast-based paleo bread is one of the few recipes that I have developed that I make frequently.  I mean really frequently.  It takes a week to ten days for us to go through a loaf.  It is a staple breakfast food for my oldest (who had the hardest time with the transition to paleo and still clings to a few paleo versions of her old staples) and an occasional breakfast food or treat for my youngest and husband.  So, I’ve had plenty of opportunity to tweak and play with the recipe over the nearly one year since I posted the original version.

Yeast Based Paleo Bread

One of my priorities was to develop a version of my original yeast-based paleo bread that didn’t include flax seed.  This is because I have learned that flax is very high in phytoestrogens, chemical compounds that have the ability to mimic estrogen in the human body even as absorbed from dietary sources.  And while I don’t worry about the occasional bit of paleo baking that includes flax, I do worry about the daily consumption of flax for my growing girls.  Doing away with the flax introduced all kinds of issues with texture, which took quite a bit of experimentation to sort out. The secret turned out to be to use half very finely milled blanched almond flour (such as Honeyville Farms or JK Gourmet) and half courser milled almond meal (the best was the almond flour I bought locally from NaturAlmond but making my own by processing whole almonds in my food processor worked well too).

The other issue with the original bread recipe is that it made a fairly squat loaf.  While this didn’t really matter that much for our purposes, a taller loaf means the bread lasts longer and it’s a more familiar size/shape for all of you!

My Bread Machine does 2-pound loaves, but I am very confident this would work in a 1.5-pound loaf machine (I would suggest cutting the recipe in half for a 1-pound loaf machine). As with all gluten-free bread recipes, it doesn’t rise much.  That’s okay.  It also will never have a dome top.  That’s okay too. I make this bread in a Bread Machine, which is certainly the easiest way to make this bread (gluten-free bread can be tough to get a pretty surface with made the old fashioned way, but it’s certainly possible!).

As with all homemade bread recipes, the temperature, humidity and altitude of your kitchen can impact how the bread rises.  You may need to subtract or add 1 Tbsp (or even 2 Tbsp!) of water to this recipe to make it work in your kitchen.  You’ll know to subtract a little water if your loaf is a little concave on top (like a trench).  You’ll know you need to add water if the top is crumbly looking.  You can optionally use Mineral Water to add a little extra rise and lightness to your loaf, but the difference is small compared to regular water, which is what I am in the habit of using.

Yeast-Based Paleo Bread Revisited | The Paleo Mom


  1. Mix  water, eggs,  salt, honey, and vinegar in the bottom of your Bread Machine pan.
  2. Add coconut oil, almond flour, almond meal, tapioca and arrowroot flour on top of wet ingredients.  Sprinkle yeast on top of the flour (or follow your bread maker’s directions).
  3. Use the whole wheat cycle on your Bread Machine if it has one (if not, just use a regular cycle).  Very Important:  My Bread Machine had a hard time mixing these ingredients because the dough is fairly stiff.  Check during the initial knead that the ingredients are mixing well and none are sticking to the edge of the pan (if they are, use a spatula to gently push them down into the rest of the dough and maybe even help mix the dough, depending on your machine). 
  4. Remove promptly after your Bread Machine is done.  Enjoy!

If you want to bake this bread without a Bread Machine, these instructions reflect the best results reported by those of you who left comments on my original yeast-based paleo bread recipe or sent me emails to report on your success:

  1. Proof your yeast by warming the water (should feel comfortably warm and not too hot) and adding the yeast to the water.   You can do this in the bottom of your mixing bowl.  It should start to foam in 5-10 minutes.
  2. Add  the wet ingredients to the proofed yeast and stir
  3. Add your dry ingredients and stir to fully incorporate (you may want to use a standing mixer with a paddle attachment or you could do this by hand).  It would be helpful if your ingredients were room temperature or slightly warmer.
  4. Pour the batter into a greased standard-sized loaf pan.  Spread out the top evenly.
  5. Let rise in a warm corner of your kitchen for 45 minutes to 1 hour.  A great way to rise bread is to put in on your oven with the oven off but the oven light on.  Meanwhile, preheat your oven to 350F.
  6. Bake for 55-65 minutes, until golden brown on top and a toothpick comes out clean.

Yeast-Based Paleo Bread Revisited | The Paleo Mom


Please do more research on flax. The health benefits far outweigh the risk that you wrote about. Thanks!

Hi Jennifer – yes, there can be health benefits to flax – but not for all of us! I’m one who seems to be sensitive enough that it makes a difference to me too (wishing it were not the case – deleting flax seed in my diet has helped big-time!) Got to honor what one’s body responds to, rather than what “they” may say about things. ;D All best wishes – Jan

I agree with Jan. I just discovered that anyone with Hashimoto’s thyroid issues needs to avoid flax, arrowroot and tapioca because of Goitrogens (TH receptor mimics) and Apigenins (thyroid gland damage agents). There’s a very long list of my favourite foods that have amazing health benefits that I have to be very careful about eating…

Hi I was wondering if I could replace the almond flour and meal with something else? It is incredibly expensive here in South Africa, I am paying about $10.50 for 10 ounces. I am desperately trying to cut gluten ect out of my children’s diet but they love bread, but it costs so much for these flours.

what are the nutrition facts on this bread per slice? calories, carbs, sugars, etc.
The bread turned out great but I am trying to watch calories and such so this information would be helpful.

I live in Germany, and tapioca flour is very hard to find. I’ve read here that arrowroot flour can be substituted for the tapioca flour. Since this recipe already calls for arrowroot powder, do I still substitute the tapioca flour with the arrowroot 1 to 1?

Made this bread today and I am very excited about it!!! Can’t wait to have toast in the AM with my egg! Thank you for sharing.

The recipe sounds great and I would love to try it. I can’t find anything called “courser ground almond flour”. I’m wondering if she meant “coarser”?

My first attempt at this went badly. There’s a crater at the top of the loaf. (Well, the top when it comes out of the maker. It would be one side when you take the loaf out.) I didn’t use mineral water. I did use filtered water. I also didn’t really beat the eggs; I just kind of cracked them in. I’d really appreciate any tips. Thanks.

I was just considering giving my bread maker away cause I thought I wouldn’t need it again! ! Will have to try this one out!

Do you know if this recipe can be made with egg substitutes? I’m desperate for a paleo bread recipe that doesn’t have eggs as the ones I’ve tried have failed dismally :-( My daughter has a severe allergy to eggs so I want to make something that is safe for her also.

I just made this and while it came out a bit funky (squat and a little moist), for not having bread in over 6 mths, it tastes divine with some homemade ghee on it! Thank you!

I swear I have not used my bread machine in 10 years. Fired that bad boy up last night! Didn’t see there was an updated version without the flax seed meal, would have preferred that as I don’t like the taste/texture of flaxseed, but still turned out pretty good. Nice & moist! Thank you!

This bread has a great flavor and makes excellent toast. I made it in a regular loaf pan in the oven per your recommendations and it turned out great! Thank you for posting.

is it possible to substitute Apple Cider vinegar for something else? I can’t stand the taste and smell of it in the bread (makes me gag..)
The recipe is the great, except the apple cider vinegar, so if I could do it without or substitute with something else, it would’ve been the best!

Nutritional facts, assuming 20 slices per 2lb loaf:

Per slice – 265cal, 20.7g fat, 16.25g carb (2.9g sugar, 7g fiber), 148mg sodium, 8.1g protein

Woah, I need to pay more attention to the calorie counts of these bread recipes. I always look at them and think they’re way too expensive to make, but if the caloric content of a single slice is that high, a loaf will last 3 weeks in the freezer, easy!

Tried this recipe today and the bread is wonderful! Crispy outer crust and tender, very much bread-like center! Only think different that I did was use 1 1/3 cup arrowroot since I didn’t have tapioca starch on hand. I have a Zojirushi bread maker and it didn’t have any problem with mixing the dough! Can’t wait to toast this in the morning!

Why the almond meal/almond flour combination? I like very fine bread such as a nice white bread as opposed to something that feels like it may come out more as wheat bread in texture. Is that how it comes out? If so, is it possible to go all in with almond flour and leave out the almond meal, substituting one for the other?

I made this bread in my bread maker machine but it did not rise at all. I used the amount of yeast recommended and also placed it on wholewheat setting but it would not rise.


I made this recipe yesterday, but it didn’t turn out so well. :( I cutted the recipe in half. ..
How stiff should the dough be?

Thank you for your answer in advance!
Bea from Hungary

i have a gluten free setting on my bread machine, was wondering if I should use that rather than whole wheat? Thanks! Can’t wait to try it!

I just made this last night! I used Cashew flour and hazelnut meal rather than almond due to food sensitivity to almonds. This came out fantastic!!!! I used the mineral water and this looked like a regular loaf of bread. Now, it did have a unique flavor due to the cashew and hazelnut flour. I think it would be soooo much better with almond flour due to its more neutral flavor. I am going to slice this bad boy and freeze the remaining loaf to pull out as needed. Thanks for the great recipe!

Please address the requests for an egg free bread that appears several times in the comments. I too would love a paleo “bread” recipe that doesn’t require eggs.

With this recipe you have over 56 oz flour, to mix with less than 8 oz water.
It was a joke.. maybe I am missing something? Oh the birds love it.. :-)

Why do you ask for arrowroot and tapioca flour in the bread recipe when they are both the same thing,the box of Arrowroot has in brackets Tapioca?I also googled them and they say they are the same thing.

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