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Homemade Paleo Gluten-free Bread

Prep Time 10 mins
Cook Time 22 mins
Servings 15 slices


  • 1 cup Almond meal
  • ¼ cup Buckwheat flour
  • ¼ cup Arrowroot/Tapioca starch
  • 2 tbsp Tropeaka vanilla lean protein (or protein powder of choice)
  • tsp Baking powder
  • ¼+⅛ tsp Bicarbonate soda
  • 1 tbsp Psyllium husk
  • 1 tsp Xanthan gum
  • 3 Eggs, separated
  • ¼ cup Egg whites
  • 1 tsp Apple cider vinegar
  • 1 tbsp Unsweetened almond milk (or plant based milk of choice)


  • Preheat oven to 180°c
  • Line loaf tin with baking paper
  • In a food processor, or large mixing bowl, mix egg whites until white and creamy
  • In a small mixing bowl, mix dry ingredients until combined
  • Add the flour mixture, egg yolks, apple cider vinegar and almond milk to the egg whites and mix until a sticky dough forms. (We use a food processor on the 'dough' setting)
  • Press the dough into the prepared loaf tin. The dough is sticky so use a spatula and spread as evenly as possible
  • Bake for 22 minutes
  • Remove from oven and let cool for 5 minutes before slicing


If you want a harder & darker crust bake for 10 minutes, brush the top with milk of choice then bake for remaining 12 minutes.
If you can’t find Xanthan gum the bread will still work however won’t rise as much and when mixing it will be more of a thick cake batter.
Any protein powder will work, I just love the flavour and ingredients in Tropeaka.
Any Plant based milk will work.
Best used as regular bread - toast it, make sandwiches, French toast, dip in soups and sauces etc.
Keyword bread, gluten-free bread, paleo bread