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Paleo Rhubarb Bread (Grain Free, Dairy Free, Nut Free)

  • Author: Jaime Hartman
  • Total Time: 1 hour
  • Yield: 8-10 1x


This paleo friendly bread is a great way to spotlight the early spring treat that is rhubarb.


  • 1/2 cup tapioca flour
  • 1/2 cup coconut flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon lemon juice
  • 1/2 cup coconut milk
  • 1/2 cup applesauce
  • 4 eggs
  • 1/2 cup honey
  • 1/4 cup palm shortening
  • 1 teaspoon vanilla extract
  • 1 cup rhubarb


  1. Preheat oven to 350 degrees F. Line a small bread loaf pan (8 1/2 by 4 1/2 inches) with parchment paper.
  2. In a small mixing bowl, whisk together all dry ingredients (tapioca flour, coconut flour, salt, baking soda, baking powder) – making sure to break up all lumps.
  3. By hand or with an electric mixer, beat together the lemon juice, coconut milk, apple sauce, eggs, honey, shortening, and vanilla.
  4. Add the dry ingredients to the wet ingredients and mix thoroughly. Stir in the rhubarb.
  5. Pour batter into prepared bread loaf pan.
  6. Bake for 50-60 minutes, or until set in the middle.
  7. Cool for 15 minutes in the pan, then remove and cool completely on a wire rack before slicing.
  • Prep Time: 10 mins
  • Cook Time: 50 mins
  • Category: Dessert