I have been meaning to update my OG Paleo Bread to a nut free version for several months now and I’m happy to say that it’s finally ready! At the beginning of the summer my husband and I took an at-home test that analyzes your gut microbiome. The results show which foods your body thrives on and which foods you should avoid. My husband was incredibly skeptical of the test (as he is with most health trends) and only complied because I essentially shoved the test kit in his hands. But, when the results came in he was just as curious as I was and, after following the recommended foods to eat and avoid for a few weeks, he was stunned by the results. He lost a little bit of weight and his stomach issues all but went away. For me, my skin cleared up some and I feel more energetic. It’s definitely been an illuminating and interesting experience and you find that you don’t miss the foods that you loved, and suddenly can’t eat (strawberries & almonds for me), as much as you expected. Plus, it opens you up to a new world of foods to enjoy. For example, I believed I should avoid grains but it turns out my body thrives on some of them. One of the things that I do miss oh-so-much was avocado toast made with some homemade bread. And so, after several months of longing, I finally updated my recipe to be nut free and I must say, it’s just as (if not more) delicious than my original.
What’s It Made Out Of?
This nut-free Paleo Bread is incredibly easy to make. It has only 10 ingredients, mixes up in just one bowl in about 5 minutes, and takes less time to bake than my almond based version. It has a satisfying crusty exterior and the interior is perfectly moist and soft and not that crazy-dense-where-the-crumbs-get-stuck-in-your-throat-because-it’s-so-dry texture like other gluten free/grain free breads sometimes do. This bread is made was a base of cassava flour, which I have been loving as a nut free alternative to almond flour, but is still grain free for those following a paleo diet. The leading brand of cassava flour is by Otto’s Naturals although Bob’s Red Mill also makes it. I have found that cassava flour is comparable in price to almond flour in my local health food stores but recently discovered that Amazon has the best pricing at $15 for a 2 lb bag. Cassava flour is high in vitamin C, made using the whole root, and is super sustainable to grow which I love! Almonds are a bit problematic because of the crazy amount of water required to grow them. To boot, I spiked this bread with some ground flax to increase the levels of fiber and omega-3s. This bread is made with no refined flours or oils, is sugar free, and yeast free!
How Do You Make It?
After the batter is mixed up, just pour it into your prepared loaf pan (I am obsessed with this one), and it bakes up in just under 45 minutes. That’s right, no waiting for dough to rise, no shaping and re-rising the loaf, just mix, pour, and bake! Pretty sure it doesn’t get any easier than that. And of course, I made avocado toast the second the loaf was cool enough to slice. Oh, how I’ve missed you, you beautiful slices of heaven.
paleo friendly (gluten/grain/dairy free), nut free, sugar free, yeast free
If you make this recipe, please leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.
Super Easy Nut Free Paleo Bread
An updated version of my OG Paleo Bread but made nut free! It's easy, flavorful, light and packed with good-for-you ingredients. This bread makes a wonderful toast and freezes extremely well! It's made with only 10 ingredients, mixes up in 5 minutes, and in just one bowl!
paleo (gluten/grain free/dairy free), nut free, sugar free, yeast free
- 1/2 cup warm water
- 3 eggs
- 3 tbsp apple cider vinegar
- 2 tbsp avocado or olive oil
- 1 1/2 cup cassava flour
- 3 tbsp tapioca flour
- 2 tbsp ground flaxseed
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp sea salt
Heat oven to 350 degree and prepare a loaf pan by lining with parchment paper or greasing with additional oil.
In a large bowl whisk together all wet ingredients until frothy and light, about 1-2 minutes.
Add in dry ingredients and stir until all is well combined.
Pour dough into loaf pan and bake for 40-43 minutes or until top is golden brown.
Let loaf cool on baking rack for 10 minutes, then remove from pan to cool before slicing.
Bread will keep for about 1-2 days in a sealed bag or container, afterwards slice and move to freezer!
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I just made these and I followed your recipe exactly. The consistency turned out super thick, like a huge dense paste. Your instructions say to pour it in the pan, so I’m wondering if your batter is something that can actually be poured? I went ahead and baked it anyway and it looks similar to your picture with the cracking on top and similar texture inside, mine just didn’t fluff up quite as much as yours even though my baking soda and powder were not expired. The flavor though, feels like it could be spot on because it seemed pretty tasty. I’m just wondering if next time, maybe I should decrease the cassava flour a little or add more oil/water?. Thanks for the recipe!
I’m so sorry this recipe did not work for you! Thanks for the info about your leaveners. It definitely sounds like you didn’t have enough liquid to flours. Do you recall how you measured your cassava? Ideally it would be spooned into the measure and leveled with a knife and not packed. I’m hoping to update the recipe to include more precise weighted measures soon!