Paleo Protein Bread || Gluten Free, Dairy Free, Vegan

Paleo Protein Bread || Gluten Free, Dairy Free, Vegan

If you’re anything like me you’ve been searching high and low for a great tasting, high-quality gluten free bread.

And perhaps the reason why you haven’t been able to find one is because you also want it to be:

- completely grain free (that includes those pesky oats)
- egg free, because eggs just don’t do it for you right now
- dairy free, because you’re not a baby cow
- full of protein, because why not
- free of gut damaging gums and fillers
- and full of high-quality, gut supporting ingredients

Okay, I maybe am being a little picky. But it’s my body, and I’m not just going to eat any old gluten free bread filled with starches, grains, and fillers.

Nope. If I’m going to eat something, it’s going to be nourishing and supportive of my gut healing lifestyle.

And if you’re checking out this recipe today, I have a feeling you totally get me.

I stopped eating bread and grains a few years ago because my gut just couldn’t handle them. I was dealing with SIBO and other digestive issues, so those starchy, carb-heavy foods just didn’t work for me.

But now that my gut is healed and I can eat bread again, I still have been hesitant to add it back into my diet.

Not because I’m worried I’ll have a relapse of my gut symptoms. But because I’ve been busy filling my plate with the best nutrient dense foods I could find. And for me, bread has always been the opposite of that.

Many of the gluten free breads on the market are really just empty calories. Mostly made out of starches and fillers, these foods don’t do much for the health of our guts.

So, I decided to take matters into my own hands and create my own gluten free bread. One that meets every criteria on my dream bread wish list.

And my Paleo Protein Bread was born.

This Paleo Protein Bread is made from ingredients that are 100% gut healing approved.

And here are some of those superstar ingredients:

Garbanzo Bean (Chickpea) Flour

I’m becoming more and more obsessed with chickpeas these days. I’ll eat them anyway I can get them - roasting them in avocado oil and in hummus are two of my faves.

But when I discovered chickpea FLOUR my entire world got turned upside down.

In this recipe, chickpea flour gives the bread a different (but not bad) flavor, all while adding a punch of protein!

Tigernut Flour

I use Tigernut Flour a lot in my baking. If you’ve never tried my Honey Graham Cracker Cookies that use this four, get on it, they’re magical!

And I don’t just love it because it has a cool name. I really love it because it’s actually a prebiotic.

Which means it acts as food for those beneficial gut bugs, keeping them happy and healthy.

And because gut health is the name of the game over here, I’ll take any chance I can get to add an ingredient like Tigernut Flour to my recipes.

Chia Seeds

Because this recipe has no eggs, chia seeds serve as the glue that binds it all together.

And even if the bread didn’t physically need the chia seeds, they’re a great health addition anyway.

Chia seeds are high in those good for you Omega-3 fats. Which helps support happy hormones and keep your blood sugar stable.

I love using this bread to make open face tuna salad sandwiches for lunch! And I even used it to make my husband french toast.

This bread freezes really well, so I’d recommend slicing it up and sticking it in the freezer for storage.

I hope you enjoy this thoughtfully crafted, gut health promoting gluten free bread!

Paleo Protein Bread || Gluten Free, Dairy Free, Vegan

Wet Ingredients:

- 1 packet of dry, active yeast
- 1 cup of warm water (I use my electric kettle to heat it to about 100F)
- 2 tsp honey
- 1 more cup of warm water
- 5 Tbsp ground chia seeds (I buy whole chia seeds and grind them using a spice grinder)
- 3 Tbsp avocado oil
- 2 tsp apple cider vinegar

Dry Ingredients:

- 1 cup garbanzo bean (chickpea) flour
- 1 cup cassava flour
- 1/2 cup arrowroot starch
- 1/2 cup tapioca starch
- 1/4 cup tigernut flour
- 3/4 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp salt


1. In a medium bowl, whisk together 1 cup of warm water and honey. Then sprinkle the yeast on top.
2. Let this mixture sit for approximately 10 minutes until it gets frothy.
3. While you’re waiting, whisk together all the dry ingredients in a large bowl.
4. Add the rest of the wet ingredients, beginning with the second cup of warm water, to the yeast mixture. PRO TIP: I add the ground chia seeds last and stir immediately after adding. Or else they’ll stick together and make a jelly blob.
5. Let the wet mixture sit for a few minutes to give the chia seeds time to gel.
6. Pour the wet ingredients into the dry and stir until just combined.
7. Transfer the batter to a loaf pan.
8. Cover and allow the batter to rise for 45 minutes, or until it has doubled in size.
9. Bake in an oven set to 350F for 60 minutes.
10. Let cool completely before slicing.


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Paleo Protein Bread | The Gut Healing Ninja

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