Paleo Bread Machine Recipe

Name: Paleo Bread Machine Recipe
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 16
Cuisine: Paleo
Ingredients: 4 Tbsp Chia seeds; 1 Tbsp flax meal; 3/4 Cup + 1 Tbsp water; 1/4 Cup coconut oil; 3 eggs (room temperature); 1/2 Cup almond milk; 1 Tbsp maple syrup or honey; 2 Cups almond flour; 1 1/4 Cups tapioca flour; 1/3 Cup coconut flour; 1 tsp Real Salt; 1/4 Cups flax meal; 2 tsp cream of tartar mixed well with:; 1 tsp baking soda; 2 tsp bread machine yeast

January 18, 2018 // by Rebecca Baron 26 Comments

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Here is a great Paleo bread machine recipe. Are you trying to eat Paleo but missing bread like crazy? This easy recipe makes a delicious, all-purpose loaf you can slice and enjoy anytime. The best part is your bread machine does most of the work!

One of the hardest things about eating Paleo is giving up bread. When even a simple sandwich was off the menu, I realized this new way of eating was going to require some huge lifestyle changes. It was more than I was prepared for.

I knew having a good recipe would help me stick with it. Since I love using my bread machine and there are almost no Paleo bread machine recipes online, I set out to come up with my own.

After months of experiments and dozens of loaves so bad that had to be thrown away, I finally came up with a recipe that works every time. Sandwiches are back in my life!

This loaf is a great substitute for regular bread. It’s very sturdy and won’t crumble or fall apart easily, which some Paleo breads tend to do. The crust is tender and bakes to a nice golden brown in the bread machine. Here is the paleo bread recipe bread maker I used.

Texture

Chia seeds, flax meal and, of course, yeast help give this Paleo bread a moist, flexible texture that’s a lot like regular bread. They do a pretty good job of simulating the gluten in regular bread, and even though this bread doesn’t rise much it’s still fairly light.

The Chia seeds and flax meal also give the bread a flavor and chewiness that reminds me of fresh whole grain bread. It goes well with almost any meal and tastes perfect with sweet and savory toppings.

With so many yummy sandwich fillings that are naturally Paleo, it’s no wonder my favorite thing about this bread is how well it slices. I can even slice it fairly thin with no problem. Being able to sink my teeth into a BLT again has been heavenly!

The recipe is very simple and easy to follow. It’s actually hard to mess up. I sometimes find Paleo baking recipes tricky to get right and expensive to make, so I did my best to make this one foolproof. As long as you stick to the recipe and use the same kind of bread machine as me – one that calls for wet ingredients to be added to the pan first – it should come out perfect every time.
I only have a few tips to pass on:

Don’t be afraid to open your bread machine while it’s working, as long as it’s before baking has started. Paleo ingredients like almond flour mix less easily than regular flour, so you’ll most likely want to scrape the sides of the pan during the first mixing/kneading cycle.
Give your flax and Chia seed mixture enough time to turn into a thick gel before adding it in with the rest of the ingredients. The more gel-like it is, the more flexibility it lends to the finished bread. It should only need 10 minutes or so, and I just let it sit while I get the rest of the ingredients ready. Here’s a photo of what it should look like when it’s ready:

almond flour bread machine recipe thickened chia and flax meal mixture

My last tip goes for all Paleo baking recipes, and it’s don’t substitute. The flours used can behave very differently from one another, and trading one for another can easily ruin your recipe. If you don’t have the ingredients called for in a recipe, it’s worth waiting until you do. When I first started trying Paleo baking recipes I thought coconut flour would be okay to substitute for almond flour. It looks about the same, right? I ended up making cookies that were hard as rocks and better for throwing than eating. It was an expensive and silly mistake, and one I could have easily avoided.
I store the bread in the refrigerator between uses, sealed in a plastic zipper bag. It keeps that way for at least a week. I’ve never had the bread last longer than that without being eaten.

Wondering if you should use the gluten-free setting on your bread maker?

I wondered that too, but there’s actually a reason behind the whole wheat/grain cycle. I wouldn’t have thought of it, but I’m glad someone else did because it helps. If you want to learn about it read this at the Paleo Mom. She explains that these types of ingredients, heavy nut flours, etc. are hard for the machines to mix.

Whole grain ingredients are also hard to mix, so whole grain cycles usually include two mixing sessions. From what I saw with my machine, the second mix really helps. Whole grain/whole wheat is the closest thing to a paleo setting on machines right now. If they added a third mix cycle and lost the second rise, it would be perfect. So I would not recommend you use the gluten-free setting.

I read that what makes the gluten-free cycle different is a shorter mixing time than most cycles, and just one rising session because the dough will only stretch so much. The shorter mixing time is because of “delicate ingredients.”

Apparently, potato starch, xantham gum, rice flour and who knows what else that’s usually in gluten-free all-purpose flour can’t take a pounding. The companies making bread machines are assuming people will want to use the gluten free setting for recipes and mixes based on the gluten-free flour.
I would love to know if you want this recipe and what you think of it. Please comment below!