Paleo Gluten-Free Wholemeal Bread

Embrace the perfect balance of wholesome and delicious with this Paleo Gluten-Free Wholemeal Bread recipe, a game-changer for clean eating enthusiasts! Crafted with a nourishing blend of almond, tapioca, and coconut flours, this bread boasts a hearty texture without any grains or gluten. The addition of chia seeds, flaxseed meal, and pumpkin seeds not only enhances the nutrients but also adds a delightful crunch to every bite. Naturally sweetened with raw honey and leavened with apple cider vinegar, it’s a flavorful and satisfying option for any time of day. Ready in under an hour, this bread is ideal for meal prep and stays fresh when stored in the fridge. Whether you're slathering it with almond butter or using it as a base for sandwiches, this paleo-friendly recipe will quickly become a staple in your kitchen lineup!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 12

Ingredients

• 2 cups almond flour
• 1 cup tapioca flour
• 0.5 cup coconut flour
• 1 teaspoon baking soda
• 0.5 teaspoon sea salt
• 4 large eggs
• 1 cup almond milk
• 2 tablespoons raw honey
• 1 tablespoon apple cider vinegar
• 3 tablespoons chia seeds
• 2 tablespoons flaxseed meal
• 2 tablespoons pumpkin seeds

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper.

Step 2

In a large bowl, combine the almond flour, tapioca flour, coconut flour, baking soda, and salt. Mix well to remove any lumps.

Step 3

In a separate bowl, whisk together the eggs, almond milk, honey, and apple cider vinegar until smooth.

Step 4

Gradually add the wet mixture into the dry ingredients, stirring continuously to form a batter.

Step 5

Fold in the chia seeds, flaxseed meal, and pumpkin seeds until evenly distributed.

Step 6

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 7

Place the loaf pan in the preheated oven and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Step 8

Once cooked, remove from the oven and let it cool in the pan for about 10 minutes before transferring the bread to a wire rack to cool completely.

Step 9

Slice and serve. Store leftover bread in an airtight container in the refrigerator for up to a week.

Nutrition Facts

Serving size	(944.4g)

Amount per serving	% Daily Value*
Calories	2650.2

Total Fat 150.7g	0%
Saturated Fat 24.8g	0%
Polyunsaturated Fat 11.3g
Cholesterol 744mg	0%
Sodium 2920.2mg	0%
Total Carbohydrate 259.5g	0%
Dietary Fiber 61.7g	0%
Total Sugars 64.8g
Protein 92.1g	0%

Vitamin D 242.1IU	0%
Calcium 1191.9mg	0%
Iron 20.8mg	0%
Potassium 1137.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 13.3%

Carbs: 37.6%