Microwave Paleo Bread

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Paleo Bread

This is too great of a recipe not to share again, even though there are loads of different versions of it on various websites (like here and here).

The important ingredients in this recipe are: almond flour, eggs, baking powder, and salt. If you have just those, then you’re good to go! Of course, it can taste very different depending on exactly what you use.

If you want to experiment with it, then let me just tell you that the recipe proportions for this bread is around 1/3 cup of almond flour, 1 egg, 1/2 teaspoon baking powder, and a pinch of salt. Mix well, then put in a normal-sized mug and microwave for approx. 90 seconds on high. Yeah, it’s that simple!

So what was the specific recipe I used?

I like to add either some flax meal or some chia bran to make the bread less crumbly (coconut flour works too). You don’t need too much (1 or 2 tablespoons is good). So here are the dry ingredients: almond flour, chia bran, baking powder and pinch of salt.

Paleo Bread Mix

Then add around 2 and 1/2 tablespoons of oil to the mixture too. Coconut oil or olive oil works fine, but I find butter is the best (of course if you’re not eating any dairy products, then stick with coconut oil or olive oil). Here’s everything added:

Paleo Bread Mixture

Grease a mug or bowl (or microwavable container). I like using a mug because then you get a nice small cylinder of bread that you can cut into 1/2-inch thick slices. Those round slices remind me of crumpets!

Do you want me to email this recipe to you?
If so, just click here.

After microwaving for 90 seconds, let it cool for a minute or two before popping it out of the container (it should come out easily if you’ve greased it). Then slice and eat. As, Tammy Credicott suggested in her version of this recipe in Paleo Indulgences, toasting the slices also works well (I use the broiler on 550F for 2 minutes, but a toaster oven or oven would work too).

Sliced Paleo Bread

Of course, this is just the basic of basic recipes, and you can spice it up with some Italian seasoning or some fruit mixed into the batter. When making the basic bread, I’ve found that my favorite way of eating this Paleo bread is with a hot bowl of chilli, but it also tastes great with some paleo jam or dipped in some soup. It’s not the best bread you’ve ever had, but it’s pretty good for 6 and 1/2 minutes of cooking!

Microwave Paleo Bread

51

Yield: 4 small round slices

Microwave Paleo Bread

Ingredients

  • 1/3 cup almond flour
  • 1 tablespoon chia bran (or flax meal or coconut flour)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 egg, whisked
  • 2 and 1/2 tablespoons ghee (or butter, coconut oil, or olive oil), melted

Instructions

  1. Grease a mug.
  2. Mix together all the ingredients with a fork.
  3. Pour mixture into mug.
  4. Microwave for 90 seconds on high.
  5. Cool for a few minutes.
  6. Pop out of mug gently and slice.
http://ancestralchef.com/microwave-paleo-bread/

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{ 68 comments… add one }

  • Kathy February 16, 2013, 2:48 pm

    This is wonderful – my husband surprised me with the recipe a few days ago and we’ve made it everyday since. Thank you!

    Reply
    • Louise February 17, 2013, 2:39 am

      I’m so glad Kathy – I love it and taught my dad (who is diabetic) how to make it!

      Reply
  • Sepideh March 30, 2013, 10:33 am

    Amazing…It was the best paleo bread I have ever had. Thank you.

    Reply
    • Louise March 30, 2013, 5:09 pm

      So glad you enjoyed it!

      Reply
  • Myra June 4, 2013, 7:04 pm

    Thank you for this recipe. This is so amazing – easy and delicious! I made it already three times today – the first time to see how it turns out, the other times because it was so good. My 10 years old son loved it and couldn’t stop eating it as a desert with a little maple syrup. He said that it tasted like Yorkshire pudding. In one of them I replaced the half spoon of butter with 1 tablespoon of unsweetened apple sauce – it became more moist and puffed up more than the others. I could still toast it in the toaster and was very good.

    Reply
    • Louise June 4, 2013, 7:17 pm

      Glad you and your son liked it, and great idea with the apple sauce!

      Reply
  • Mariana June 13, 2013, 5:23 am

    This is delicious, surprisingly easy and fast to prepare! I’ve being eating paleo for about a month and discovered your blog this week. I will definitely be following you and trying lots of your recipes!

    Reply
  • Edwin July 16, 2013, 1:25 pm

    i just made this and it turned out great.. i just have one question… any idea on how to make it a little bit more easy to swallow? its kinda dry.. maybe some shredded apple?

    Reply
    • Louise July 16, 2013, 1:27 pm

      You can dip it in some olive oil or coconut oil. I’ve also spread homemade cranberry sauce on it.

      Reply
  • Janet July 30, 2013, 4:33 pm

    I toasted mine, and topped with a drizzle of maple syrup…instant French Toast!! Yum.

    Reply
  • Petra August 1, 2013, 12:04 am

    Thank you so much for this recipe. I haven t had bread since starting Paleo about 3 1/2 months ago. Then my husband asked me to make him Zucchini Blueberry Bread, which I find irresistible. I made his bread last night then found this recipe. I made it today. I added some shredded zucchini and a handful of blueberries to it. It appeared done after 90 seconds but had a raw section inside. So I simply microwaved it a little more. It was absolutely delicious. Thanks again.

    Reply
  • Petra August 2, 2013, 6:30 pm

    Thank you so much for this! I have always LOVED bread and made my own before going Paleo earlier this year. Now my husband asked me to bake him Zucchini Blueberry Bread, my absolute favorite, more of a cake than bread. I knew it would be irresistible for me. The day I made his bread, I found your post (again). You said we could add fruit, so I added shredded zucchini and blueberries. AWSOME! Although it appeared to be done after 90 secs., there was a raw section inside. I put it all on a plate and microwaved a bit longer. What a great make over for an old-time favorite. Thanks again.

    Reply
  • PaleoFast August 16, 2013, 5:17 am

    Thank You Dear Ancestral Chef,

    This is definitely a *brilliant* Paleo Demo for easing relatives and friends into Paleo!

    Do you mean “Baking Soda” when mentioning “baking powder”?

    Reply
    • Louise August 16, 2013, 4:37 pm

      Hi, baking soda is different to baking powder.

      Reply
  • Annette September 20, 2013, 2:37 pm

    Just made this (Literally….it’s still hot) and I gotta say, I was skeptical! When it started to balloon out of the cup I was terrified! BUT, it legitimately tastes like a grainy bread. I’m using this for open faced sloppy joe tonight so I’m gonna toast the next batch. For those of you wondering, I used 2T of ghee instead of the 2.5 of butter. Came out perfect. 552 calories/16g protein for the whole “loaf”. Not that us Paleo kids care about calories. wink wink.

    Reply
    • Louise September 20, 2013, 5:37 pm

      Thanks Annette!

      Reply
  • Dulcinea October 2, 2013, 1:38 pm

    Could I use coconut flour instead of almond flour?

    Reply
    • Louise October 2, 2013, 3:00 pm

      I don’t think it would work the same, but you could give it a go. You can use ground up almonds instead of almond flour or another type of nut ground up.

      Reply
  • Andrea October 13, 2013, 5:20 pm

    This bread is great! Is this amount/serving for one person, or 2??

    Reply
    • Louise October 13, 2013, 6:50 pm

      Ingredients make enough for 1 person (size of a large muffin).

      Reply
  • Jodi October 16, 2013, 12:34 pm

    I added a bit of honey as my daughter wasn’t too sure of it. Tastes great she was happier. Makes a great pb sandwich for her as she is gluten intolerant

    Reply
  • jolene October 19, 2013, 12:14 pm

    Wondering if you could bake this instead of microwaving? I am against using microwaves.

    Reply
    • Louise October 19, 2013, 6:01 pm

      Hi Jolene – I’m pretty sure you can bake it, but I haven’t tried it.

      Reply
  • Kaarlo Moran November 16, 2013, 9:42 pm

    Can I say how great this bread tasted?? I was actually skeptical about the 90 sec microwave cooking time but when I let it cool, cut a slice and tasted it, all doubt left! This was truly delicious and only wonder what else i can use to make breads like this.

    Reply
    • Louise November 17, 2013, 1:55 am

      Thanks Kaarlo – glad you liked it :)

      Reply
  • Michelle November 18, 2013, 2:43 am

    How many calories is this ?

    Reply
    • Louise November 18, 2013, 5:47 pm

      I haven’t done exact calculations, but based on my estimates, I’d say around 300 calories.

      Reply
  • Sangeeta November 27, 2013, 5:39 pm

    This sounded like a pretty cool recipe. However when I tried it, the end result had more of the consistency of the inside of corn bread rather than bread. There was no “crust”. It was slice-able, but way to crumbly to toast or dip in soup. It was still delicious though.

    I measured out all ingredients and microwaved on high for 90 sec. But I am pretty sure the problem was my microwave.. I own one of those flat-bed, inverter microwaves. It usually takes me 1:30 instead of 1:00 to heat up a cup of milk. So I guess I should have let the bread cook for longer. Does anyone have any experience with this sort of microwave?

    Reply
    • Louise November 27, 2013, 5:49 pm

      Hi Sangeeta – the timing will definitely vary a bit depending on your microwave. If, after letting it cool for a few minutes but before you take it out of the mug, it feels really soft still, you can just put it back into the microwave for 30 seconds.

      Reply
  • Audra November 30, 2013, 4:22 pm

    This is incredible! I have a big mug and will be trying it with a double recipe next! I also added cinnamon and nutmeg just for a touch of flavoring.

    Reply
  • Meagan December 1, 2013, 9:01 pm

    This looks great, is there anyway to replace the egg?
    Thanks

    Reply
    • Louise December 1, 2013, 9:32 pm

      Meagan, I haven’t tried these options out, but I think these may work as replacement for the egg:
      EITHER: (A) 1 1/2 tablespoon water, 1 1/2 tablespoon oil, 1 teaspoon baking powder
      OR: (B) 1 tablespoon gelatin, 2 Tbl. warm water.

      Reply
      • Hali April 4, 2014, 7:44 pm

        I tried using the gelatin substitute and couldn’t get it to work. Part of the mixture solidified and the rest just boiled around it. It didn’t puff up very much either. I loved it with an egg, though! ;)

        Reply
  • Rose December 28, 2013, 12:45 pm

    Easy to make, fast, tasty & tasty!
    I toasted it!
    Rose

    Reply
  • Rachael January 3, 2014, 1:30 pm

    Are there some ways to modify this recipe to help cut down on the fat content (for those of us who are trying to drop a few pounds)?

    Reply
    • Louise January 7, 2014, 12:30 am

      Most of the fats are pretty healthy in this, but I’ve found that cutting back on nuts and sugars helped me lose weight.

      Reply
  • ed January 8, 2014, 12:06 pm

    I just made this bread with a little added garlic powder and oregano and it was fantastic!
    I can’t wait to experiment with other flavorings.
    Thanks!

    Reply
  • Mark January 17, 2014, 11:10 pm

    Since doing low carb the one thing I’ve really missed is bread. I used to eat it with almost every meal. My wife has been very negative about paleo bread recipes saying that it would be dry and crumbly. Well, I made some bean soup with ham and finally made your microwave bread. IT WAS FANTASTIC!!!!! I gave my wife a bite and she was amazed. It was moist, soft and delicious. Especially good knowing that it’s good for me, with no gluten or any other killers. Thank you so much for this recipe.

    Reply
    • Louise January 17, 2014, 11:19 pm

      Thanks Mark! So glad you both enjoyed it :)

      Reply
  • Shachar January 18, 2014, 5:04 pm

    The bread was great, like corn bread, but it turned out really greasy. I find that this is the case with many paleo bread recipes. What am I doing wrong?

    Reply
    • Louise January 19, 2014, 2:38 am

      Hi Shachar – what oil are you using? You could try toasting the bread slightly in the oven or toaster after slicing it.

      Reply
  • Sarah January 21, 2014, 6:37 pm

    I enjoyed the concept of this recipe and decided to give it a shot. My gut reaction by looking at the ingredients i though the salt would be too much. I was right. I have tried this recipe twice. Both times it came out entirely too salty. I even halved the salt the second time. This recipe was a total flop for me. I followed the recipe exactly with the slight adjustment to the salt the second time. I think it needs a pinch of salt and maybe less baking powder. Perhaps adding honey or maple syrup will curb the saltiness but that would defeat the purpose of having an unsweetened bread. More experimenting is on the horizon for me. Thanks for sharing.

    Reply
    • Louise January 22, 2014, 4:38 pm

      Thanks Sarah – you can totally omit the salt in this recipe. The baking soda does make it a tad salty too, but it should be a lot less salty if you omit the salt completely. I’ve found that different salts can vary a lot on saltiness, so it’s always good to use salt to your own taste.

      Reply
  • Tracy J. January 25, 2014, 2:55 pm

    I tried this today. I used flax instead of chia bc I had it in my pantry. I sliced and toasted it, and served it with a roasted butternut squash soup on a freezing cold day. I was very impressed! Right out of the microwave it seems disturbingly eggy. But after toasting it, the texture was so bread-like. I can’t wait to make this for my husband who just jumped on the paleo wagon. Thanks for a great, simple recipe.
    I’m really interested in trying this with some fruit and either maple syrup or coconut sugar. Do you have any sweet versions of this recipe?

    Reply
  • Debra February 6, 2014, 11:20 am

    I follow an ultra low carb diet. This is the best recipe ive found thus far for microwavable almond flour bread, and Ive tried a few. Between the almond flour and the butter (or oil), it winds up being pretty high in fat, so i wont be making that often, but for a treat once in a while when im craving bread, itll be my go to. Thanks!

    Reply
    • Louise February 6, 2014, 11:26 am

      Glad you like it Debra!

      Reply
  • happy gf February 16, 2014, 1:44 pm

    I used 1/4 tsp of baking soda instead of baking powder but kept everything else same. This was amazingly good for a microwave recipe. Ty so much now i can enjoy bread with my eggs again !

    Reply
  • sarah kennedy February 17, 2014, 10:33 am

    Help, I made this today and it came out all biscuity! Did I cook it for too long?

    Reply
    • Louise February 17, 2014, 2:34 pm

      Possibly – different microwaves will vary. You can try a lower setting on the microwave or cook it for shorter.

      Reply
  • Tara February 26, 2014, 2:30 pm

    Delish! Nice to have a quick bit to add to a meal!

    Reply
  • Kelly March 3, 2014, 8:00 pm

    Does anyone know how many calories are in one slice of bread if one batch makes 4?

    Thanks!
    Kelly

    Reply
    • Louise March 3, 2014, 11:50 pm

      I would estimate around 50 calories (mostly from the almond flour and the oil).

      Reply
  • Kelly deSerres March 5, 2014, 7:52 pm

    Hi Louise,
    Thank you for responding back! I just love this bread but recently started a strict diet and stopped eating it. At least I can try to fit it in now. =)

    Kelly

    Reply
  • Angela March 6, 2014, 8:51 pm

    This recipe was amazing! Super easy, and not too many carbs! Do you have a recipe for sandwich bread that’s low carb or paleo?

    Reply
  • Amber March 16, 2014, 5:15 pm

    WOW im in love I made this for the first time today! I took out 1/2 tbs ghee added an additional 1tbs of apple sauce and cooked it like it says now I’m eating it will some raw honey and its AMAZING!!!

    Reply
    • Louise March 17, 2014, 7:45 pm

      So glad you like it Amber :)

      Reply
  • Lia Schae March 22, 2014, 2:38 pm

    I had just made some coconut oil based buttery spread and was craving rye toast, so I made a double batch, subbing 1 tablespoon almond bran for an equal amount of chia. I sprinkled in some caraway seed and onion powder. I divided the mix between two 3″ square glass pans. 99 seconds each in the microwave (1100 watts). I split one of the loaves horizontally and toasted it. Absolute perfection.

    Thanks!

    Reply
  • Amy March 25, 2014, 11:45 am

    It is delicious and easy to make, very happy to find this recipe. I usually make it with coconut flour instead of Chia. Anyway, is chia in this recipe mean chia seeds? If not where can i get Chia? I have chia seeds but never heard chia but itself? Please let me know, thanks!

    Reply
    • Louise March 31, 2014, 6:33 am

      Hi Amy – the recipe uses ground chia. You can place chia seeds into a coffee grinder, and that works!

      Reply
  • Lisa April 4, 2014, 6:50 pm

    I just made this with bacon grease and added blackberries! I think I’ve just ate heaven!!!

    Reply
    • Louise April 6, 2014, 3:41 am

      Wow – great additions!

      Reply
  • Joanne Petre April 12, 2014, 12:19 am

    This is awesome! I’ve tried other recipes with coconut flour, but this is so much better! I’m going on vacation and made up some to-go baggies so all I’ll have add is the egg and butter. Now I can enjoy some bread at family dinner! :)

    Reply
    • Louise April 12, 2014, 12:21 pm

      So glad you liked the recipe Joanne!

      Reply

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Louise Yang Ancestral Chef

Hi! I'm Louise - I am "beyond gluten-free," grain-free, paleo/primal, a lawyer, an ex-physicist, a cook, a blogger, a Brit living in the US, an ex-violin player, an occasional crossfitter, a mystery book junkie, and of course, I am the Ancestral Chef :) Read my About Me Page for more!

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