Paleo Bread

Paleo Bread

Alli Shircliff

"This grain-free bread can be part of a paleo or grain-free lifestyle. Try adding different seasonings to the dough before baking. Works well as a pizza crust or flatbread."
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Ingredients

35 m servings 156 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 156 kcal
  • 8%
  • Fat:
  • 4.2 g
  • 7%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 27 mg
  • 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
  2. Blend plantain, eggs, olive oil, and salt in a food processor until smooth, scraping down sides occasionally. Spread plantain mixture into a rectangle about 1/2-inch thick onto the prepared baking sheet; sprinkle salt over the top.
  3. Bake in the preheated oven until bread is lightly browned and holds together, about 15 minutes. Cool on pan for about 5 minutes before slicing with a pizza cutter.

Reviews

Read all reviews 8
  1. 9 Ratings

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Most helpful positive review

I tried this recipe yesterday since I don't use gluten and am always looking for new gluten-free recipes. This recipe was simple to make and amazingly good. You have to like the flavor of plant...

Most helpful critical review

Super easy to make but for some reason we couldn't get it "dry" enough. We used a yellow plantain so there was more banana taste than a green one might have had. Used recipe as stated. It was...

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I tried this recipe yesterday since I don't use gluten and am always looking for new gluten-free recipes. This recipe was simple to make and amazingly good. You have to like the flavor of plant...

Super easy to make but for some reason we couldn't get it "dry" enough. We used a yellow plantain so there was more banana taste than a green one might have had. Used recipe as stated. It was...

loved this recipe it was so easy, made it with ripe plantain, next time will try green plantain, will add it to my breakfast roster with eggs or bacon!

Great base recipe. You can tweak as needed. I added cinnamon and honey to the batter and topped with nut butter once done...my picky eaters gobbled it up. Perfect for those carb craving moments.

A little too sweet for me. I used 1/2 tsp of salt and unfortunately couldn't find any green plantains like the others suggested. If I was strictly on the Paleo diet I feel like this would satisf...

Great for paleo carbs. Eat within a day or it drise out. Does not freeze well. I swap the olive oil for raw coconut oil and love it

The texture is amazing, looks like bread, and has a slightly tangy taste. You could do a lot with this. Best part is how easy it is to make.

I just made this and it's perfect for a snack with a teaspoon of almond butter or even as a dessert. It relieves the cravings for carbs as well as the sweets. ??

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