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Paleo Crusty Bread

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I have been on a quest for a good paleo bread for a long time.  I wanted a paleo crusty bread loaf that had that "real bread" look, texture, and taste.  When I made a savory soup or paleo pasta dish, I often wish for something to mop up that last bit of sauce with, or to make garlic bread with.   Paleo Crusty Bread | Cook it Up Paleo Speaking of garlic bread, I remember I used to love it, but I would only eat the inside "crumb" part and discard the crust.  I haven't tried garlic bread with this paleo crusty bread loaf, but I'm thinking it would be amazing.  Like epic. Paleo Crusty Bread | Cook it Up Paleo My mom is always telling me that she can be totally paleo except for really good crusty bread occasionally.  Well, this one's for you Mom - crusty bread that's paleo-friendly! Paleo Crusty Bread | Cook it Up Paleo I would have absolutely no worries about serving this loaf at a potluck, dinner party, or to company.  I would also love to try to make dinner rolls for Thanksgiving with this recipe.  So many possibilities. Are you ready to eat bread again?   Shared at Fat Tuesday, Naturally Sweet Recipe Roundup, Lou Lou Girls Fabulous  Party, Allergy-Free Wednesday, Tasty Tuesday Paleo Crusty Bread | Cook it Up Paleo  
Paleo Crusty Bread
 
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Author:
Recipe type: Bread
Yield: 1 loaf
Ingredients
  • lukewarm water - 6 tablespoons
  • honey or maple syrup - 1 tablespoon
  • extra virgin olive oil - 2 tablespoons
  • active dry yeast - 2 teaspoons
  • egg - 1
  • blanched almond flour - 2-1/2 cups
  • tapioca flour - 1-1/2 cups
  • salt - ½ teaspoon
  • egg white - 1, well beaten
Instructions
  1. Preheat oven to 375 degrees Fahrenheit and grease a medium sized cookie sheet with coconut oil.
  2. Combine the water with honey and oil. Add the yeast and let sit a minute.
  3. Whisk in the egg.
  4. Stir in the flours and salt.
  5. Form into a baguette shape on the prepared baking sheet and brush with beaten egg white.
  6. Make a few slashes on the top with a bread knife.
  7. Bake for 25-30 minutes, or until browned.
  8. Let cool completely before slicing.

Comments

  1. This was the most horrible mess I have ever eaten.
    I am allergic to almonds so I had to use coconut flour.
    When I mixed it up the flour was still dry.
    I went to look up a recipe with coconut flour and it said to use equal amount so liquid to coconut flour so I added 2 ½ cups coconut milk. I baked it in a spring form pan at 375 degrees for about 8 hours and it still was wet like spoon bread in the middle. I then took it out of the pan and turned it over and put it in the turbo oven and cooked at 375 degrees for another 2 hours. It still came out wet in the middle with burned outsides. That is the way I had to eat it. It was Horrible. I put Raw Blue Agave on it to try to make it more palatable and that is how I made myself eat it. The honey had not sweetened it at all.
    This was the first Paleo recipe I tried but now I am afraid to try any more. I find it hard to believe that all the glowing comments really came from people who followed this recipe and actually ate the finished product. I am very disillusioned with Paleo.
    Janet Beaudet

    • The recipe should be made exactly as written or I can’t guarantee results. You cannot substitute coconut flour for almond flour; coconut flour is way too high in fiber. If you want to bake with coconut flour, I do have a lot of recipes on my site using it.

  2. Can’t have honey maple syrup or any sugar substitutes except stevia. Would apple sauce work or does anyone else have a suggestion?

  3. I made it this morning and it is lovely. I messed up by adding the egg whites to the dough instead of on the sheet and on top. It is a little gooey like a brownie, but I don’t mind!!! It tastes amazing!

  4. Hello! I can’t have almond flour, but my fiancé liked this. Our loaf looks a little more dense then yours, but I will definitely make it again! I weighed my flours according to King Arthur Flour’s weight chart and that turns out to be 240 grams of almond flour and 169.5 grams tapioca.

  5. I just made this and it’s delicious! It doesn’t have as many air holes, but it’s still pretty fluffy and crumbly. Only practice will make it perfect .

    Thanks for this delicious recipe!

  6. I use this recipe to make the croutons for Thanksgiving stuffing. Just bake a loaf then cut it up into 1 inch cubes, toss it in some olive oil, salt and pepper and bake until golden and crispy. Then use it in your favorite stuffing recipe. I did this last year at Thanksgiving and nobody knew the difference. I think it was even better than the Pepperidge Farms stuffing cubes. Happy Thanksgiving!

  7. Heather, I just made your recipe and it was absolutely fantastic, I really am quite impressed.
    I’ve tried other paleo bread recipes and they have been more like almond cake than bread. I reduced the amount of honey a little bit to 1t and used bobs red mill for both the almond flour and tapioca starch. I’m an avid baker and I’m so pleased to find a recipe that’s definitely a keeper! Thank you

  8. You’re my life saver. This bread tastes so good! Baked it in a Dutch oven and it’s perfect! Topped mine with some thyme and sunflower seeds. It’s so delicious now I may be able to make it through being Paleo …even part time because of this bread.

  9. Hi Heather,

    What size bread/loaf pan did you use? Also, if I wanted a normal size bread/loaf pan cam I just double the ingredients??

  10. Okay! I just wanted to update with the few changes I made to this recipe. I let the yeast bloom in the lukewarm water and honey in a warm place, like the microwave, then when that was done I added it to the dry ingredients, then the egg and the oil. I placed it in a ghee coated glass Pyrex loaf pan, covered I it in saran wrap, and let it rise some more, in the microwave, then I placed it in the oven on 350, so it wouldn’t bake too fast, but I think I’ll put it on 325 next time, and maybe add the yeast to the dry ingredients, then the egg and oil, cover it so it can rise, then mold it some, put it in the pan and bake. We’ll see what happens. It actually rose a little higher when I did this method.

  11. Okay, I’m going to give this recipe another go, but I’m going to alter some things. Usually when you make bread you pour the yeast in with warm water, to bloom, therefore it becomes active after letting it sit for about 8 minutes, more or less, so that’s what I’ll do. I’ll mix my flours and salt together, then add my oil, honey, egg, and then my yeast mixture, stir all together until it all mixes together, then let it sit in a warm spot, probably the microwave for about 10-15 minutes to rise some, then shape it in a baguette style, place in pan, greased with ghee. Brush with egg wash, and put in the oven on about 350 degrees.Prayerfully it works!

  12. Hi there! I tried this recipe today, and it also came out very dense. It also wasn’t as flavorful as I thought it would be. Could more Sam be added to give it more flavor? I really want to like this recipe, but I need help!

  13. Hello, I noticed you have an ad for Tigernut flour. I can not seem to use the recipe finder on your site, is it possible it does not work or is it me, or do you not have Tigernut flour recipes?????

  14. please disregard my last comment – I assumed, stupidly, that paleo was low carb. I’m diabetic and after eating a couple of slices of this bread- which is really yummy. My blood sugar is almost 400!! Very bad. So – this is out – I will be more careful in the future. I guess it’s the tapioca flour. Cassava flour is out too. Disappointed – oh well.

  15. Hi. I’ve been trying bread recipes this week, 5 already! Trying to get a crusty, “white bread” vs. almond taste. This is the best! I may stop looking. But i might still try your cassava flour recipe if i can find the flour. Thank you!

  16. Could I make this with out the honey and make it 21 DSD? I know you already have a 21 DSD bread, but I can’t afford cassava flour.

  17. What brand yeast do you use? Have you made the step by step photo recipe that you spoke about in the earlier feed?

    Can’t wait to try it! 🙂

  18. Hi! I’ve tried making this recipe twice and both came out very very dry once I added the flours and salt. I wasn’t able to form the dough into a loaf. What should the consistency be? Should I just keep adding water? Thanks! l I appreciate it!

    • The dough should be stiff but still moldable. I believe I used Honeyville almond flour and Bob’s tapioca when I made this. You could try decreasing the tapioca starch if you like.

  19. This bread was tasty! The only issue I had is that it was very dense and didn’t seem cooked well inside. I did substitute a gelatin egg for the egg. Maybe I should have upped the flour content like in your bagel recipe? The flavour was there though and the crust was very crunchy.

  20. This is an amazing recipe, thank you Heather. I have been missing crusty bread for years now & when I saw the photos I just had to try it so I made it today. Certainly lived up to my expectations & then some. 🙂

  21. I get painful gas when I eat potato or rice, starchy items…do you think tapioca starch/flour would effect me like so?

  22. I had a very wet mixture and added 1/2 c more almond flour and 1 Tbspoon more tapioca flour to form it to a baguette shape. Added about 1 tspoon of garlic granules. Best paleo bread. Crusty and delicious. Definitely the best paleo baked good I tried, so far. Thanks for this!

  24. Thank you, thank you, thank you for this recipe! I just made some of this crusty bread this afternoon and it is AMAZING! I have been missing bread so much after starting Paleo at the beginning of the month and this solves that 100%. Best Paleo bread so far that I have tried, really loving the fact that there is no coconut flour because of the sweetness and density factor that I don’t like in my bread. I think I could even use it for burgers or sandwiches if I double the recipe and form the bread accordingly! Yum!

  25. This recipe worked soooo well. I love it. Great crumb and flaky crust. I looked up volume to weight equivalents for each of the flours, because I’m bad at volume measurements when it comes to flours and I wanted to get this right on the first attempt. My question is- should I store this in the fridge? Most grain-free breads need the cold to last because of the high egg content. The number one reason why I chose your recipe was that there is only one egg required.

    • So glad you liked it! It didn’t last more than a day in our house, so I didn’t have to worry about storing it. I imagine it would be fine at room temp for a day or two, but after that you could store it in the fridge. 🙂

  26. Made this, and even though I can only get coarse ground almond flour here, it came out beautifully.
    Have to admit I didn’t wait until it was even slightly cooled before cutting into it…

  27. What were the dimensions of your loaf? I baked mine for 30 minutes, but the inside was still gummy and uncooked, so I put it back in for another 10 minutes to no avail even though the crust was dark brown. Also, prior to baking the dough itself was pretty crumbly, put when I pressed it into a loaf it stayed together. Any suggestions? I don’t think the size of the loaf is the issue, but I could be wrong.

    • My loaf was like a small baguette size. I noticed that the inside of my loaf was a bit gummy until it was all the way cooled. What brand of almond flour/tapioca starch did you use?

  28. Hi Heather my name is Armoni,
    i made your recipe yesterday and used all the same ingredients as you did, and for some reason it was very crumbly, i still managed to make in a shape of bread and cook it, it looked and smelt delicious but it was VERY floury and didnt taste nice it tasted like row flour, i know im doing something wrong but what ? It seems like there is too much dry ingredients against the wet ones … i use australians cups
    thank you i hope to hear from you soon, this seems to be the best paleo bread !
    Armoni

  29. So, so, so yummy!! The yeast gives this such a great “real” bread flavor.
    My kids (who don’t always love my paleo baking ;-)) devoured this loaf with our soup dinner!
    And I used arrowroot in place of tapioca and it turned out great.
    Thank you!

  30. Can you please post with pictures of each stage of the cooking process? I followed the directions exactly and got a huge crumbly mess. There was no way to form it into a loaf. IIt has been really dry here lately (7% humidity) so I added some more water and then more of each Flor to get to what I suspected should be the correct consistency. It would have been nice to have pictures for a reference.

  31. I made this today and it was AH-maxing! Even my non-paleo friends enjoyed it. I added dried onion, poppy seeds, sesame seeds and salt to the top. It was perfect!

  32. OH MY WWWOOOORRRRDDDD! I told my son when it came out of the oven, we would either have yummy bread and soup for supper or a brick bat and forget the soup. We had soup and the best loaf of bread I have had in a lllooongg time! THANK YOU! I feel so special, can’t wait to share this delicious treat.

  34. How do I see your recipes? All I see is photos and your comments. This bread looks so good and after reading the comments I vant wait to make it

  35. Maybe I’m not looking in the right place, but I don’t see the recipe! Where can I find it?

  37. At the ‘form into a baguette shape’ stage I just had a dry crumb mixture – nothing dough like. This may have been a difference between American and UK cup sizes (UK are bigger) but added extra water and another egg, result very dense and with a sharp aftertaste – may be a difference in the Tapioca flour I can get which is not as white as the result you show either (I had also substituted rice flour for the almond flour). I will keep trying with different flours – any suggestions?

    • It sounds to me like you changed the recipe completely; the results are bound to be different from the original recipe. I would suggest getting some almond flour from Honeyville and some tapioca flour from Bob’s Red Mill. And one American cup is the volume of 8 ounces of water, just for reference. So sorry that it didn’t come out! 🙁

      • Thanks – yes the cup size difference was an unintended change – didn’t remember there is a difference until too late! I can’t use almond flour so will keep trying alternatives – although I think the problem is the tapioca. It looks like I can get Bobs red mill online so I will try that. Thanks 🙂

      • I have learned that it is best to have weighed ingredients, including fluids, in a recipe. They work better.

    • I had a similar disaster, had to add extra eggs and oil. How many grams are in 1 UK cup. I hope I can still eat the bread once it comes out of the oven and not use it as a brick 😉 I will try again though.

  39. I was really excited to try your lovely bread, although I can really taste the starch in it. Not sure why as I followed your recipe to the letter. Any thoughts?

    • Honestly I haven’t tried it. I know that tapioca is more “elasticy” than arrowroot; otherwise they’re both a dense starch source. I can’t guarantee perfect results because I haven’t tried it, but if you do let me know! 🙂

      • I tried doing that – substituting arrowroot for tapioca – in a pasta recipe. Don’t do it – they melted in the broth – tasted fine, but had a type of porridge texture! So I’d recommend using only tapioca when specifically call for in a Paleo recipe.

    • Nope I really don’t have the patience to let it rise!! 🙂 🙂 It’s for flavor and it also rises in the oven (“oven spring”). Feel free to let it rest before baking if you’d like though.

  44. I have never seen yeast in a Paleo recipe before. Thoughts? I always thought yeast was
    a Paleo no-no. That being said–your loaf of bread looks beautiful! You’d never know
    it was Paleo-friendly. Congrats!

  45. What brand of almond and tapioca flour do you use. I have found that the brand I use gives everything a gritty texture.

  46. Don’t suppose I could make this without the Almond flour. Tree nut allergy here along with gluten and soy! So many Paleo recipes we can’t do. Crusty garlic bread is SO missed!

    • My Aunt substitutes all Almond Flour for Sunflower seed flower. One for one and everything works out perfectly. Her daughter is allergic to all tree nuts. I hope this is helpful. Also, if a recipe calls for baking soda your item will turn green. It’s a chemical reaction of some sort. But it still tastes great.

      • Sunflower seeds are really high in copper. Expose them to certain chemicals and the copper will oxidize (“rust”), and copper oxide happens to be green.

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