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Paleo Bread Machine Recipe

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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 recipes online for Paleo bread using a bread machine, I set out to come up with my own.

Paleo Bread Machine Recipe
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 bread tends to do. The crust is tender and bakes to a nice golden brown in the bread machine.

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 paleo bread recipe bread maker * recipe and what you think of it. Please comment below!

paleo bread maker recipe

You may also like these recipes:

Paleo Coconut Flour Bread Recipe

The 9 Best Paleo Flour Recipes

Gluten-Free Cheddar Biscuits Recipe (Red Lobster Copycat)

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Paleo Bread Machine Recipe

★★★★★

5 from 21 reviews

This easy almond flour bread machine 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!

  • Author: Rebecca Baron
  • Prep Time: 15 min
  • Cook Time: 3 hours
  • Total Time: 3 hours + 15 Minutes
  • Yield: 16 1x
  • Category: Bread
  • Cuisine: Paleo
Scale

Ingredients

Instructions

  1. Combine the Chia seeds and tablespoon of flax meal in a bowl. Stir in the water and set aside. The mixture will thicken into a gel as it stands.
  2. Melt the coconut oil and let it cool down to lukewarm. Whisk in the eggs, almond milk and maple syrup or honey.
  3. Whisk in the Chia seed and flax meal gel. When it’s well combined, pour it into the pan of the bread maker.
  4. Stir the almond flour, tapioca flour, coconut flour, salt and 1/4 cup of flax meal together.
  5. Thoroughly mix the cream of tartar and baking soda. Add it to the other dry ingredients and stir well.
  6. Pour the dry ingredients into the bread machine. Make a little well on top and add the yeast.
  7.  Start the machine on the Whole Grain cycle for a 2 lb. loaf.

Notes

The cook time is approximate because it varies greatly from one machine to another and if you like a light or dark crust, etc.

Keywords: grain-free, easy, all-purpose, healthy

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Reader Interactions

Comments

  1. KD

    I have to confess the chia/flaxseed gel was a little frightening but it turned into delicious bread. Thanks for sharing this easy-to-make wonderful-to-eat bread recipe!

    ★★★★★

    Reply

  2. Patchin

    I’ve been baking my own bread for almost 40 years. This is by far the best machine recipe I have come across. It is now my go to.

    The loaf has a good body and doesn’t crumble when sliced. It has a good crust – nice and firm but easy to chew.

    The bread has longevity.

    And the best part – it tastes fabulous!

    Reply

  3. Tauni Whitley

    Rebecca … you are AMAZING!!! Another perfect recipe! As soon as I saw this … my tablet smoked a bit as I furiously ordered a bread machine! I have made this bread 4 times. Perfect everytime! If we were neighbors … I would be following you around like a puppy ! 💟

    ★★★★★

    Reply

  6. Kelly

    They are bread making at kindy. My son can’t eat it so I want to send in alternate ingredients so he can have the experience too. The centre is nut free. Do you have a bit free paleo bread ?

    Reply

  7. Zoey

    Will ground chia seeds work or do they need to be whole? My gut is still healing but I’ve been able to tolerate ground flax meal in bread. Is flax easier on the gut than chia (if so maybe it would be better to use more flax meal or sub the chia with flax seeds)??

    Reply

    • Rebecca Baron

      I’m not sure if one is easier on the gut but grinding the chia seeds would work fine and I’ve generally had good luck interchanging flax and chia seeds in similar recipes. I just haven’t tested this recipe with ground flax seeds.

      Reply

  8. Lynn Taylor

    Delicious! My daughter is gluten free and bread is a challenge. All I can say is YUM! Thank you for sharing your skill and recipe!

    ★★★★★

    Reply

  9. Sherry E.

    I have been looking for a “real” bread recipe since going Paleo 4 years ago and this one did not disappoint! ( As SO many others have). Chia does not agree with me so I used 2 Tbl Flaxseeds and 1 Tbl Flaxseed meal mixed with a little less than the 3/4 c water. Worked perfectly!
    This bread has no eggy taste which has been the case with all the bread recipes I have previously tried! THANK YOU!

    ★★★★★

    Reply

  11. Patty James

    I have made this bread 3 times in 2 weeks! It is my new favorite breakfast bread! I made it just as written 2 times, and once I used Nutiva red palm oil…both are great! I used the whole wheat cycle and dark crust option on bread machine. I love this bread plain but my favorite way is to sprinkle with cinnamon, add kerrygold butter, toast in oven, then drizzle with honey. Thank you so much for this recipe!!!

    ★★★★★

    Reply

  12. Chuck

    Dear Rebecca, I made this bread yesterday and am very happy to be eating bread again! I like the hearty flavor and it tastes like it has butter on it. Thank you!

    Chuck

    Reply

  13. Tina Choi

    Is it possible to substitute the eggs with anything else? I’m looking for a paleo gf vegan bread machine recipe and this sooo close….

    Reply

    • Rebecca Baron

      You could try replacing the egg with more chia/flax egg replacer. It will probably work out almost as good. I just haven’t tried it to know for sure.

      Reply

    • Rebecca Baron

      It’s kind of confusing. I link to ground flaxseed, which is flax meal, as far as I know. I’m sure someone will correct me if I’m wrong but it works fine for me.

      Reply

  15. Sari

    Made it last night. Came out really good and most importantly it taste sooooooo good. Since I don’t have almond milk, I used coconut milk (from a can) and I mixed it with water so it won’t too thick. It definitely added coconut flavor into it. Will make it again tonight ?

    ★★★★★

    Reply

  16. Jacquelyn Lynn

    We got a bread machine for Christmas and I tried this recipe for my second loaf. Served it with dinner — we and our guests loved it! Then I toasted some for breakfast — delicious.

    Like some of the others, my machine doesn’t have a “whole grain” cycle, so I used the “whole wheat” one. The top was a little sunken, so I might try the “multigrain” cycle next time. And there definitely will be a next time — this recipe is going to be a regular. Thanks for sharing it.

    ★★★★★

    Reply

  20. Karen Rittenhouse

    I followed the directions exactly and the bread turned out great.

    It is about 1/2 the height of a normal loaf – more like banana bread in size.
    Taste and texture are great. Slices are perfect for 1/2 sandwich which is all I needed due to the density of the bread. A whole sandwich would be too much.

    Best part, it doesn’t crumble and fall apart like so many paleo breads! Making my second loaf today.

    ★★★★★

    Reply

  21. Mishell

    I’ve made this bread several times as written, and live it! I recently found out that Bob’s red mill makes a paleo flour mix that has all the same ingredients except the flax meal, and I was wondering if anyone has tried it? I’m going to try it today and see how it comes out, but would live any suggestions of anyone has tried it before.

    ★★★★★

    Reply

  22. Rachel

    This recipe is AMAZING! If it were not for this recipe, I would have given up on my paleo diet (I can’t live without bread). Now, I feel like I’m not restricting myself when the rest of the family has toast or sandwiches. The only problem is I can’t keep my son out of my bread! He tries to hide, but I’m constantly finding him snacking on it. Even when he came back from summer camp, he went straight to the fridge and cut off a huge slice! He said, “The food was horrible there! I had to eat bread from a bag!”
    Thank you again for the delicious recipe.

    ★★★★★

    Reply

    • Rebecca Baron

      I’m so glad this recipe helped you stick to the diet. It really is so much better to be able to have bread and have it not be so much work. That’s awesome about your son!

      Reply

  23. Corey A. Smith

    Will this bread toast in a traditional toaster? I am looking forward to getting the bread maker out of retirement for this!

    Reply

  25. Tad

    Hi , I have decided to take my Sunbeam bread maker out of storage and give it a try..Menu settings on the machine are.
    1 Basic
    2Turbo
    3 Gluten /yeast free
    4 wheat
    5 sweet
    6French
    7Cake
    8 Damper
    9 Jam
    10Bake
    11Pasta dough
    12 Pitza dough
    Which setting would you recommend.Keen to try it

    Reply

    • Rebecca Baron

      Wow. That’s a lot of settings. I would do whatever setting has the longest mix setting or two mix settings. Without reading the manual my best guess would be #4 wheat.

      Reply

  26. Annette Murray

    So good! First time I made this recipe. It’s a keeper! I didn’t have whole grain setting but had whole wheat setting and used that one with the light crust setting. Came out perfect!!! Thank you so much for sharing!!!

    ★★★★★

    Reply

  27. Trish

    I make this bread every week and as soon as someone tries it they take my bread and go out and buy a bread maker. It tastes so good on its own or toasted with a poached egg or smashed avocado and also just with peanut butter. It really curbs the hunger cravings and tastes amazing. Thank you for this recipe my whole family love it ?

    ★★★★★

    Reply

    • Rebecca

      I wouldn’t. It will make it taste overpowering. Two questions though – did you use bread machine yeast and are you for sure that it’s not expired? My sister was just telling me the other day how everything she was baking just wasn’t coming out right even though her yeast technically wasn’t expired but she decided to try some new yeast and now everything is so much better. You may also try reading the manual for your bread maker and see if it has suggestions. It may be too high of a cooking temperature, too low of a room temperature. There are so many factors that go into making a loaf of bread it’s hard to say exactly where it went wrong. . .

      Reply

  31. Tamara

    I made two loaves – both delicious! I adjusted the second one slightly for the altitude I live at, and set the crust to “light.” All your recommendations worked perfectly. I served it at Thanksgiving to rave reviews. I have a similar question to one asked above: I’m wanting to reduce the carbs. Can you recommend any substitute for the tapioca, or at least a portion of it? Thanks!

    ★★★★★

    Reply

    • Rebecca

      I’m so glad you like the bread! I don’t know about reducing the carbs cause I didn’t test other variations but maybe another reader knows about something I don’t?

      Reply

    • Rebecca

      Not stuck in the pan, but stuck in the loaf of bread? I had that happen once and ended up using pliers to get it out. I didn’t look into it at the time, but from what I’m seeing on forums, etc, it’s preventable. Here is some advice –

      At some point between the last rising cycle and the baking cycle, make sure the dough isn’t clinging to the paddle. The easiest fix is to just take the paddle out altogether if your model will run the baking cycle without it. If you need to leave the paddle in the machine, remove the dough, reshape it and gently put it back in the pan without pressing it down onto the paddle. Greasing the paddle area before returning the dough to the machine can also discourage sticking.

      It’s easiest to remove the paddle while the bread’s still hot. Handle the pan carefully and use oven mitts or similar protective gear to shake the bread loose. The cooler it gets, the more difficult it is to get the paddle out.

      Reply

    • Rebecca

      I would not use the gluten-free setting. I just added to the main part of the post the reasoning why. Thanks for asking!

      Reply

  36. Diane

    I just made this today. It came out at 9 pm. The house smelled scrumptious like the old days when I would make traditional bread. I haven’t done that in 4 years. i missed it. Thank you for posting this recipe. It was yummy. I am not low fat, so I slathered it in butter while it was warm. I was so happy with its crunchy golden shell. I will believe any other recipe you post now. What else do you suggest for wheat free and low carb. I know tapioca flour is not low carb, but hey, you have to have a slice of bread sometimes.

    ★★★★★

    Reply

    • Rebecca

      Bread machine yeast aka rapid rise yeast doesn’t need to be mixed with water and soaked like regular yeast and can just be mixed in with the dry ingredients with the bread.

      Reply

  38. Lily

    I love how my bread machine does all the work too. I’ll have to try this recipe sometime.

    ★★★★★

    Reply

    • Elizabeth

      This bread is amazing. I have a grain intolerance but no issue with dairy so I use regular cows milk and also replace the coconut oil with butter. It smells, tastes and feels like “real” bread (or at least how I remember it – I haven’t been able to eat it for several years). At the risk of sounding dramatic, this has changed my life. Thank you!

      Reply

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