Almost Paleo Vegie Bread

Who doesn’t love bread? I stick with gluten free and try to only eat it on occasions, but it really is the perfect vehicle for eggs, bacon, avocado mash, fresh spinach…and the list goes on. My Almost Paleo Vegie Bread is a fantastic nutrient dense alternative to store-bought bread, and a great way to sneak extra vegetables into your day. If you’re new to gluten free baking, this recipe is a great place to start as it contains simple ingredients, only a handful of easy instructions, and it really will show you how easy it is to convert to a “homemade household”. Avoiding packets is easier than you think.


  • 2 cups almond meal
  • ½ cup buckwheat flour
  • 1 tablespoon psyllium husks
  • ¼ teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 cup grated raw pumpkin
  • 1 cup grated raw zucchini
  • 4 free range eggs
  • ¼ cup coconut oil, melted
  • 1 tablespoon rice malt syrup
  • 1 tablespoon apple cider vinegar (ACV)


  1. Preheat oven to 180°C.
  2. In a large bowl, combine almond meal, flour, psyllium, salt and baking powder.
  3. Add grated vegetables to the bowl.
  4. In a separate bowl, beat eggs.
  5. Add the eggs, oil, rice malt syrup and ACV and mix thoroughly.
  6. Scoop into a greased bread tin and bake for 30 minutes or until it passes a skewer test.
  7. Cool, slice into 12 serves and store in an airtight container in the fridge or freezer.

Note a narrow bread tin works best to give your bread more height and better-sized slices.



  1. Gal

    This looks delicious! Just curious- what size bread tin do you use? Mine always seem too small
    or too big and the bread never looks like “bread” when it comes out.
    I know gf bread doesn’t rise like normal bread (or abnormal
    bread!) but I would still love to get a decent sized piece. 🙂 Thanks

  2. Kim

    I’m new to Paleo however my daughter cannot eat eggs, is there a substitute I could use. Sorry if this is asked hundreds of times! Thank you, it looks great!!

  3. Dayle Purcell

    Hi Steph,
    Why is it almost. arent all the ingredients all paleo friendly.

  4. Steph

    A narrow bread tin works best and provides “taller” slices. I use a silicon tin.

  5. Steph

    Hi Dayle, as rice is a grain, rice malt syrup does not fit the paleo template. It is by far the best sweetener however due to the 0% fructose.

  6. Cathy

    Can you toast this bread

  7. Jodi Allison

    What can I use if i don’t have buckwheat flour? I have coconut flour or can you blend up raw buckwheat into a meal?? Thanks 🙂

  8. Megan

    I am enjoying my first ever slice, straight out of the oven. An easy and absolutely delicious recipe. Slicing and storing the rest will test my will power! Thanks TNN 🙂

  9. Min Benstead

    It’s so good! I love pulling a slice out of the freezer for breakfast on a Sunday topped with smashed avocado, sautéed spinach, some kraut and a couple of poachies!!!

  10. Georgina

    Hi team,

    Loving the recipes on your website, it would be great if there was a ‘print recipe’ button to make saving them easier…

  11. Julie Moody

    Made this for the first time last night. I baked it in a loaf tin & it took 50 mins instead of 30. Absolutely beautiful!!!!!!

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