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Paleo Spoon Bread

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  • Author: Lila Ruth
  • Total Time: 55 min
  • Yield: 6 servings 1x


  • 1 3/4 cups Bob’s Red Mill Paleo Baking Flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder (Hain brand is grain-free)
  • 1 1/2 cups almond milk (plain, unsweetened) coconut milk works here too or regular milk for non paleo.
  • 3 eggs (at room temperature)
  • 2 tablespoons melted butter (or butter substitute)


  1. Preheat oven to 375 degrees
  2. In a large bowl, whisk together the Paleo baking flour, baking soda and baking powder.
  3. Add in eggs, almond milk, melted butter and whisk batter until smooth. Batter will be fairly loose.
  4. Pour batter into a greased 6 inch (or 1 quart) soufflé dish. Place into preheated oven and bake for 40-45 minutes at 375 degrees. Check in at 30 minutes (top will be a bit golden and crusty at this point) and gently cover with foil for the last 10 minutes or so. (Don’t worry, the bread will not fall).
  5. With an oven mitt on each hand, carefully remove spoon bread from oven and place on a cooling rack. Let it sit for 5 minutes, then serve immediately. Texture will be in between bread and soufflé. Place a pat of butter or butter substitute over each serving. Enjoy!
  • Prep Time: 10 min
  • Cook Time: 45 min