Gluten-Free Paleo Bread

For the last week I've been following Tosca Reno's cooler 1 meal plan. It's pretty hard core and very similar to what someone may eat for pre-contest preparation. Think body building when I say contest prep. My main reason for following it? Increased muscle definition, but it's also for anyone who is looking to lose those last stubborn five to ten pounds and feel better. 

It is an intense plan with very little lenience based around 5-6 mini meals a day. A combination of lean protein, water based veggies and low glycemic complex carbohydrates. Don't forget tons of water. It isn't for the faint of heart, but hard core healthy eating will get you hard core results.  Its just a matter of how determined you are. There's no bread, excess salt, sugar, processed junk food, or salad dressings. I won't go into too much detail but if anyone is interested in hearing more about it just let me know and I'll gladly do a post.

So this week I've started adding back a few different foods that would be geared more towards maintaing weight. I decided to spice things up with this amazing paleo bread which I discovered from Elana's Pantry. It's full of nutritious ingredients like flax seed, ground almonds, honey (I used my favourite local Dickey Bee honey) and apple cider vinegar. It doesn't have a a single bit of flour. It's also a cinch to make and tastes amazing. The texture is so light and airy it's almost like the real thing. 

Peanut butter and banana sandwiches anyone? 

This was delicious spread with a bit of almond butter. I haven't tried it yet but I'm going see what it's like when lightly toasted. 

Gluten Free Paleo Bread (gluten-free, dairy-free, vegetarian) makes 1 loaf

slightly adapted from elana's pantry

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  • 1 1/2 cups almond flour
  • 3 tbsp coconut flour
  • 1/4 cup flaxseed meal
  • 1/4 tsp ground nutmeg
  • 1 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 4 eggs
  • 1/4 cup coconut oil, melted
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar


  1. Preheat your oven to 350*F. Grease and line a 7.5" x 3.5" loaf pan with parchment paper.
  2. Combine almond flour, coconut flour, flaxseed meal, nutmeg, baking soda and sea salt in the bowl of a stand mixer fitted with the paddle attachment. Mix ingredients together.
  3. Mix in the eggs, coconut oil, honey and cider vinegar.
  4. Pour the batter into prepared pan.
  5. Bake at 350*F for 35 minutes until a toothpick or tester comes out clean.
  6. Let cool for 5-10 minutes in the pan before lifting out onto a cooling rack.
  7. Cool completely before slicing.


  • You could also use an 8x4 baking pan but your loaf will be slightly flatter.
  • This recipe also works great baked in muffin tins.
  • Store in refrigerator wrapped in saran/cling wrap. It should keep for about 1 week.

Breakfast is served. A slice toasted with a poached egg on top for me please.