The Best Crusty Paleo French Bread (OMG this is good!) - Paleo Grubs (2024)

This turned out well. It was crusty and had good texture on the inside.

First time making. Mine was a little flat but oh so delish. Practice practice practice.

OK so I made the bread again. Yes, it was a little runny, but after baking it it actually came out delicious! I wish I had doubled the recipe. It actually looks and tastes white bread. Next time, I will probably add a little bit more salt and maybe a touch more of honey.

I made this tonight. It worked out so well that I was required to share with my non-grain-free eating husband and sister. (I didn’t have enough almond flour and had to sub 1/4 cup of cassava flour for the same amount of almond and it still came out well)

This was such a treat.

Love this bread! I just used it for stuffing for Thanksgiving and it turned out amazing! I have tried several paleo bread option and it has been such a failure for Thanksgiving stuffing. This bread worked perfect! Will use it every year as well as continue to use it as our go to every day bread!

This is such a great and easy bread recipe. I’ve made it many times. I end up doubling the recipe and baking it in a loaf pan. Slice it thin and freeze it for sandwiches. Thank you!

This bread is fantastic. Definitely mimicks regular French bread. Crusty on the outside and slightly sweet and soft on the inside. It does not make much though. Also had to add more almond flour as it was very wet.
I put it in the shape of French bread loaf in a parchment lined bread pan. And it cooked for about 20 min. Mine also didn’t rise much and was pretty flat. (Abput 1 inch thick).

Really think the flavor of this Paleo bread recipe is really nice. Not overly sweet –which I like. Mine did come out a bit flat. So I’ll need to work with that. May try a french bread pan. But the crust is crunchy and the inside beautifully tender. I will definitely make again because of the texture and flavor.

Best paleo bread ever!!!!

So the title is not even the tiniest bit an overstatement. This bread is totally the BEST!! My son is coming to visit today, and we are both Paleo so I thought that I would make us both a treat and try this bread recipe. Well the 2nd loaf is in the over now, as I may have eaten the entire first one all by myself. I rarely make or eat bread or Paleo treats, but this was so worth the effort (not that it took much effort at all!). Thank you so much!!!

As I combined the ingredients it was very runny so I added a little more arrowroot and almond flour. It still looked nothing like the pictures, but it came out fabulous! We ate it alongside meatballs and zoodles. A little ghee and garlic made it even more delicious.

Made this bread yesterday and it was a hit with the whole family. The flavour in it, so good.
Thank you so much for this recipe and for sharing it.

This recipe is SO good! The best paleo bread I have made yet, and I try a lot of paleo breads of various types! I don’t have a French loaf pan so I use foil for a make-shift one. And I always double the batch, because my whole fam LOVES it! I used to make an amazing rosemary garlic focaccia bread (pre-paleo days) so I have converted this recipe to make that and it’s unbelievable! Even our non-paleo friends devoured it when they were visiting from out of town and asked me to make it again for dinner before they left! I just double or triple the recipe and pour/spread it onto a cookie sheet or jelly roll pan and let it rise. When it’s done, poke holes all over it, brush with olive oil, fill holes with minced garlic, sprinkle with kosher salt and rosemary and bake. It’s divine!!!!!

This is my favorite paleo bread recipe.
I first made this recipe on a regular baking pan and really liked the flavor and texture, but it was definitely flat. I liked the recipe so much that I purchased a baguette pan to make it. It worked great. It came out light and crispy and much more rounded in shape. It tastes great either way, but I definitely recommend the baguette pan.

OMG!!!

THANK YOU for this recipe! I haven’t attempted a paleo bread yet because I’m afraid of being let down. BUT my 7 year old, my husband, and I were so thrilled to find a delicious grain free bread! We are so thankful for the perfect bread to go with any meal!

Wow, love the texture. Made it the same as the recipe and it’s amazing but will do one teaspoon honey next time, all round a beautiful bread, finally I don’t have to crave bread and eat a nasty shop bought one. Thank you for this recipe.

I just turned this recipe into a pizza crust. Nobody knew it was grain free! I feel like you just saved my life!!! Thanks a billion times!

Oh. My. Goodness! As in omg this was amazing! Mine was wet too so added some more flour and will prob do even more next time. But the TASTE and TEXTURE is better than any other paleo “bread” recipe and I’ve tried a lot!!! Thank you!!!!

WOW! This is insanely good.

I’ve made this recipe before but it turned out kind of goopy. This time l beat the egg whites with an electric beater and the dough was firmer. still love it all the same

Amazing flavour and texture, first paleo bread I’ve made that I actually want to eat. It didn’t rise for me either but I’m going to experiment with adding some leavening. Thank you

Today is my 3rd try because the first 2 didn’t rise at all & were a dense bread. I used the first 2 for stuffing this year, and the taste was amazing. Hopefully this one will rise & can be used for a turkey sandwich, that I’ve been craving. Cheers

This is a fabulous recipe!
I’ve been making paleo/Keto/Gaps edibles for too long to count and had not yet found a bread recipe that came out like actual bread! I have tried so many combinations of my own design as well as myriads from online.
This is a keeper!
The yeast is such a great idea and makes it springy, chewy comfort food.
I’m a believer!

Has anyone used 1 whole egg instead of 2 egg whites? This bread is fantastic but I’m left with so many yolks I dont know what to do with.

Dough is very wet, more like a batter but it still bakes up perfectly. Definitely recommend a loaf pan, and double or triple the recipe! Made this for my father in law, and I ended up eating half of it. Excellent recipe, thank you

Finely a great formula for a perfect bread! Next time I will double the receipt and ad fresh rosemary to it. Do yourself a favor and try it!

This made a beautiful loaf! I am impressed and will certainly make this again. My only complaint is that it is a bit bland on its own. I added garlic, salt, grass-fed butter and sesame seeds to the top and that elevated it to 5 stars. I’m sure there are lots of ways this could be flavored and I am excited to experiment! And if anyone is wondering the water should be 120-130°F so the yeast doesn’t die. I used instant yeast and it worked out just fine. I made sure my eggs were the right temperature by setting them out in the sun!

This bread recipe is the best gluten free bread I have ever had! I have made countless recipes, only to be so disappointed! This bread is like a real loaf of French bread! I am experimenting making drop biscuits and also dinner rolls in a silicon muffin pan. Next, on to pizza crust!
A million thank you’d for my new go to recipe for all things bread!

I have been on a quest to find a gluten free yeast bread recipe that’s actually good. So often you find GF bread recipes that use baking soda or powder, and they just don’t cut it. I want the yeast. THIS bread is so great! My dough doesn’t look like the pictures but the bread turns out well. I did have to play with the oven temp and cook time, but that’s to be expected. The first loaf I made was a single recipe, and I made it kind of like a boule… it rose a bit but not a ton. That said, it was delicious. The second day I made a double batch and made it in a loaf pan. I increased the amount of ACV and was heavy handed with the honey. I just have to say that this bread is SO GOOD! 10 out of 5. Highly recommend. Has a delicious flavor and bready texture. I’m looking forward to adding mix-ins, like sunflower seeds or nuts. Thank you for the recipe!

Honestly! I did not expect it to be this good! I’m making this weekly now! I subbed 1/2 c of cassava flour for part of the almond and took away the honey. I like it better that way. Also doubled the salt.

Finally a healthy bread that looks great and taste amazing!

So good! Only complaint is it would be great to have it doubled. Thanks!

This is the recipe I’ve been wishing for ever since I went GF a couple years ago! It’s by far THE BEST gluten free bread I have ever made, or tasted! So much better than anything you can buy at the store. My mom, sister, and anyone who’s tried it, think it tastes amazing…like English Muffin bread. The texture is great, too. I have used this recipe to make pizza crust, rolls (in muffin tins), sandwich bread, and Panini. I love that it only uses almond flour and tapioca starch (no long list of flours, or special flour blends)! Thank you so much for this recipe!!