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sliced paleo olive oil bread loaf on parchment paper

Paleo Olive Oil Bread

breakfast dairy-free gluten-free grain-free paleo Jan 15, 2021

When going grain-free, gluten-free, or low carb, one of the things we hear most from our clients is, “What? No bread?”😩

After talking them off the ledge (kidding), we explain why gluten and grains can prevent them from achieving their health and wellness goals, especially if they are dealing with an autoimmune condition, digestive issues, or inflammation (in addition to a whole host of other health problems). If dealing with insulin resistance, weight loss resistance (usually related to insulin resistance), hypertension, dyslipidemia, diabetes, prediabetes, (and the list goes on and on), then lowering carb intake becomes a huge priority.

Have you heard of insulin resistance? If not, we highly recommend the book, “Why We Get Sick” by Dr. Ben Bickman (and follow him on IG). He does such a great job of explaining the condition, how prevalent it is, and how it’s at the root cause of so many health issues.

But back to the 🍞…

Bread doesn’t have to be a forbidden food if you make it yourself. It’s not hard to do at all because this bread recipe contains no yeast, does not have to rise or rest, and can be made in ONE BOWL! How awesome is that?

You know we are HUGE proponents of making your own food because it allows you to control for the quality of ingredients. There’s no preservatives, weird stabilizers, or artificial anything in this bread recipe. Plus there’s a bunch of ways you can take this basic paleo bread recipe and customize it.

Make it your own:

Once you have the batter mixed together, you can add all sorts of things to it to give it some personality:

  • lemon zest and thyme or rosemary (check out our Lemon Thyme Paleo Bread)
  • orange zest
  • seeds: chia, hemp, pepitas, sunflower
  • Top it with hemp seeds or a seed combo
  • Top it with trader Joe’s Everything But the Bagel seasoning

Now let’s talk about the simple, yet nourishing ingredients. Only the best will do 😉

  • Almond flour (NOT almond meal). We prefer to use Bob’s Red Mill superfine almond flour
  • Pasture-raised eggs from Vital farms. Yes, spend the extra dollar on pasture-raised eggs – you eat what the animal eats. Chickens that are pasture-raised consume a diet of grass, weeds, and bugs because that’s what they want to eat! Conventionally raised chickens are fed GMO corn and soy. No thanks! The eggs they produce reflect what they eat. We vote for pasture-raised eggs and HELL NO to GMOs!
  • Extra-virgin olive oil. Olive oil is rich in monounsaturated fatty acids which are anti-inflammatory, plus it just makes the bread taste so much better. If you’ve been following us for awhile, then you know our FAVORITE extra virgin olive oil is from California Olive Ranch. Have you seen our olive oil collection?

Additional Notes:

Because this bread contains no preservatives, it can get moldy quickly if you leave it on the counter. Refrigerating your bread will help slow down this process. We like to slice the bread (once it’s cool), wrap it in parchment paper and store a few of the slices in the refrigerator and the rest in the freezer. Then you can take out how much you want and reheat.

Speaking of heating, we think this bread tastes great at room temperature, but if you really want it to taste crazy good, heat a little olive oil or ghee in a pan on the stove and toast both sides of the bread in it. It really wakes up the flavors. Then you can top your bread with whatever you like (we see you pumpkin seed butter by 88 Acres).

Are you ready? Let's get cooking!