Fiber, or I should say “poop”, is the magic word in our home and especially while traveling. Nothing better than keeping our insides flowing in the correct direction and in a timely manner. You know what I mean. What is it about traveling that gets so many of us off to the “wrong” start!? Paleo high fiber bread to the rescue! Hormones can be helped even more by keeping regular. You can read a bit about Hormones and Paleo and get a tad more info if you’d like.
It is hilarious but everyone I know has “some” attention” on the topic and rightly so! When it is not happening, well it is not fun. Makes you feel like a baby whale and drags you down.
How about some bread that keep the tubes flowing and everyone in the house smiling! Here you go my friend. Below is a humdinger bread recipe and you can add more ground flax and less flour if you want even more help.
Served with my easy to make Paleo Gluten Free Cranberry Butter or my Gluten Free Spiced Butter and you will be in Heaven.
Make some before your trip and take it with you. We do that with many of my baked recipes. Enjoy!
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This Paleo High Fiber Bread recipe is easy to make and great for weekday sandwiches, rolls or muffins. These are delicious and full of fiber.
Ingredients
- 1 ½ cups almond flour
- ¾ cups arrowroot
- ¼ cup ground flax
- ½ teaspoon salt
- ½ teaspoon baking soda
- 4 eggs
- 1 teaspoon honey (optional for light sweetness)
- 1 teaspoon apple cider vinegar
Instructions
- Preheat oven to 325F.
- Grease muffin tins or bread pan or lay parchment on cookie tins. (See below)
- Mix all dry ingredients.
- Beat eggs for 1 minute with wire or electronic whisk.
- Add honey to eggs and whip in.
- Slowly fold wet ingredients into the dry.
- Mix thoroughly but do not over mix.
- Add vinegar to mix and thoroughly incorporate.
- Allow to sit about 1 minute.
- For muffin tins and bread pan, fill 3/4 full.
- To make rolls on the parchment paper, put 1 heaping tablespoon on parchment.
- For muffins, bake 12-15 minutes until slightly springs back when touched. Remove to cool or serve warm.
- For rolls (on parchment), bake 10-12 minutes until slightly springs back when touched. Remove to cool or serve warm.
- For mini loaf pans, bake 22 minutes until slightly springs back when touched. Remove to cool or serve warm.
- Double recipe for a full size loaf bread. Bake 45-55 minutes.
- Enjoy!
Notes
Once cool, these will last forever in ziplock baggies in the freezer and they warm beautifully or simply thaw to room temperature for future use.
They taste great as a sandwich bread, with melted butter, with jams, etc.
I'm a cookbook-collecting, recipe-developing paleo junkie, and I live in the kitchen. I'm hooked on farmers' markets, traveling, eating healthy, and hiking until my legs scream at me. There's nothing better than hanging out with family and good friends. I have fun and sleeping is just plain boring. Read more About Tina Turbin.
Tina, Is there a way to make this bread without eggs? I have a client who is highly allergic to them. Thanks.
Hi Anne,
Thanks for your comment! Four eggs is hard to replace in a recipe with this ratio. You can give it a try but I doubt it will work, unfortunately. Work with flax as your substitute.
I have so many other recipes without eggs. Feel free to take a look!
Hi Tina,
These look delicious. What temp do you use and for how long?
Thank you : )
Hi Dana,
Take a look at the recipe now: https://www.paleomazing.com/paleo-recipes/paleo-high-fiber-bread/
I have updated it to include the temp and time.
Have fun!
Tina
I do not see how long to bake it for? Or the temperature? Can you please share? I tried downloading/printing it and it doesn’t show and even looked on instagram. THANKS
Hello Velvette,
Thank you so much for asking. I have updated the site to include the temp and bake time.
https://www.paleomazing.com/paleo-recipes/paleo-high-fiber-bread/
Enjoy!
Tina
Can you provide the nutritional information for this recipe. I am on a keto-adapted diet and am trying to keep my carbohydrate intake as low as possible. Presently, I only eat low carbohydrate vegetables and keeping my intake under 20 grams or less per day.
Hello Ella,
I am sorry, I do not provide the nutrient breakdowns. I am all in favor of Keto and low carb! There are numerous link on the internet to determine the nutrients. Please feel free to Google and find one that you find works for you.
Have fun!
Tina
Hi Tina,
Thank you, thank you, thank you!!! This bread is a game changer.
I have tried countless paleo bread recipes only to find that the bread is either way too eggy, forms a floury paste in your mouth or is like a lesser version of cake. Finally I have found a recipe which tastes like bread, holds it’s form and that you can actually spread! Snacks just got a whole lot more exciting!
★★★★★
Hi Jude!
Well you certainly made my day. It’s always a pleasure to hear that my recipes have helped someone in some way. You’re very welcome for the recipe and I’m so pleased to hear that snacks are much more exciting for you now. I totally know what you mean!
Fondly,
Tina
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I made this tonight and it was the best bread I’ve made so far. Delish!
Fantastic Diane! I’m so glad to hear this.
Fondly,
Tina
This bread is delicious. I made it tonight, even the hubs is impressed!
★★★★★
Wonderful! 🙂