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!
- 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
Preheat oven to 350*F.
Grind seeds in a spice grinder or coffee grinder, then measure out ¾ cup of each seed meal.
Mix all ingredients together in a mixing bowl. Let mixture sit for 5 minutes until it thickens up.
Line a baking sheet with parchment paper.
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.
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.)
Let cool 10 minutes before slicing.
These baguettes freeze great whole or pre-sliced.
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.
- ESTIMATED NUTRITION DATA:
- 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)