Paleo Pain de Mie
Discover the ultimate grain-free bread alternative with this Paleo Pain de Mie recipe—a soft, versatile loaf that's perfect for sandwiches, toast, or any of your favorite bread-based creations. Made with a wholesome blend of almond flour, coconut flour, and arrowroot starch, this paleo-friendly bread is light yet sturdy, with just the right amount of natural sweetness from honey. The addition of apple cider vinegar and unsweetened almond milk ensures a moist, tender crumb, while melted coconut oil adds richness without compromising its paleo integrity. Ready in under an hour, this gluten-free and dairy-free loaf is as easy to bake as it is delicious. Whether you're following the paleo diet or simply looking for a healthier bread option, this recipe is a must-try!
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Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 0.5 cups Arrowroot starch
- 1 teaspoon Baking soda
- 0.5 teaspoons Sea salt
- 4 Eggs, large
- 0.5 cups Almond milk, unsweetened
- 1 tablespoon Apple cider vinegar
- 0.25 cups Coconut oil, melted
- 1 tablespoon Honey
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a 9x5 inch loaf pan with parchment paper, ensuring it hangs over the sides for easy removal.
Step 2
In a large mixing bowl, combine the almond flour, coconut flour, arrowroot starch, baking soda, and sea salt. Whisk thoroughly to remove any lumps.
Step 3
In a separate bowl, beat the eggs lightly. Add almond milk, apple cider vinegar, melted coconut oil, and honey. Whisk until the mixture is smooth and well combined.
Step 4
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until everything is completely combined and a batter forms.
Step 5
Transfer the batter into the prepared loaf pan, spreading it evenly with the back of a spoon or spatula.
Step 6
Place the pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center of the bread comes out clean.
Step 7
Once baked, remove the bread from the oven and allow it to cool in the pan for 10 minutes.
Step 8
Using the overhanging parchment paper, lift the bread out of the pan and transfer to a cooling rack. Allow to cool completely before slicing.
Step 9
Serve sliced Paleo Pain de Mie as sandwich bread or toast. It can be stored in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (773.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2551.3 |
| Total Fat 181.8g | 0% |
| Saturated Fat 66.3g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 744mg | 0% |
| Sodium 2810.9mg | 0% |
| Total Carbohydrate 192.6g | 0% |
| Dietary Fiber 37.1g | 0% |
| Total Sugars 26.7g | |
| Protein 72.1g | 0% |
| Vitamin D 203.9IU | 0% |
| Calcium 792.9mg | 0% |
| Iron 15.7mg | 0% |
| Potassium 546.3mg | 0% |
Source of Calories