“French Bread” Low Carb / Paleo Baguette Recipe

This grain-free “honey wheat baguette” recipe literally helped me stay alive on the Low/No Starch Diet for AS, (which is pretty much a Low Carb version of the Paleo diet.) The real bread-like texture of this Paleo French Bread filled that GIANT Hole I had, for something soft & buttery to sink my teeth into – a void that often gets created on a gluten-free, grain-free diet.

This recipe has been a reader favorite in my cookbook, Pure and Simple Paleo, and here we are 5 years down the road, since first releasing that cookbook, and it’s finally time for this killer no-starch bread recipe to make it’s internet debut!

I have another version of this bread that uses almond flour + ground chia (OR ground flax) and produces a similar result. Check out that recipe by clicking here!

Low Carb French Bread Baguette

A grain-free low carb paleo bread with a real-bread-like texture, and great flavor! Honestly, we feel this is the BEST Paleo Bread Ever!

Prep Time 20 minutes
Cook Time 26 minutes
Servings 16 people
Calories 198 kcal


  • 3/4 cup ground flax seed meal
  • 3/4 cup ground chia seeds
  • 3/4 cup ground sesame seeds (hulled sesame seeds)
  • 4 eggs
  • 3 Tablespoons olive oil
  • 2 Tablespoons honey can be omitted for low carb, adds flavor –
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar can be omitted
  • 2 teaspoons apple cider vinegar
  • 1/2 cup mixed seeds your choice: hemp hearts, poppy seeds, sesame seeds for coating outside of baguettes


  1. Preheat oven to 350*F.

  2. Grind seeds in a spice grinder or coffee grinder, then measure out ¾ cup of each seed meal.

  3. Mix all ingredients together in a mixing bowl. Let mixture sit for 5 minutes until it thickens up.

  4. Line a baking sheet with parchment paper.

  5. Spread out the additional seeds for the coating on the parchment paper. Take the sticky dough mixture and spread it out to form 3 baguettes, rolling them in seeds as you go.

  6. Bake for 26 to 32 minutes at 350*F, until lightly golden, and inside is fully baked. (I bake it for 28 minutes in my oven.)

  7. Let cool 10 minutes before slicing.

  8. These baguettes freeze great whole or pre-sliced.

Recipe Notes

Optional: add 2 Tablespoons caraway seeds for a “rye bread” flavor
Optional: 1 to 2 Tablespoons black strap molasses for extra flavor (or use in place of honey)
*Note: I use golden flax seeds and white chia seeds for a lighter colored bread
*Note: 3/4 cup almond flour can be subbed for sesame seeds.

  • Based on 16 servings
  • Calories: 198
  • Fat:  16 grams
  • Net Carbs: 2 grams
  • Protein: 8 grams
  • (data based on lowest carb version, when honey is omitted  + 1/2 cup hemp hearts are used as coating for bread)

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