In his 1988 book "The Paleolithic Prescription," Eaton and his co-authors argued that humans are ill-suited to modern diets because the large part of a human's genetic makeup was established thousands of years ago in pre-agricultural societies. Eaton and other advocates of the Paleo diet believe that many modern diseases are a result of today's eating habits.
Made this bread last night to go with our homemade soup. We really liked it. I didn’t have greek yogurt so I used 1/4 cup whole milk yogurt and 1/4 cup sour cream. I also added a tiny bit of honey for sweetness. It turned out beautiful! Baked for 35 minutes. Have made many other gluten free breads and some were terrible and some just O.K. , but this is the best one we have tried. Great recipe! Can’t wait to try it toasted. Thanks so much!
This easy Paleo Bread recipe tastes great and is made with just 7 nutrient dense ingredients. That’s a good thing because “gluten-free” isn’t necessarily healthy, especially when it comes to bread. That’s why I created a gluten-free paleo bread recipe that’s made of high-protein ingredients that won’t leave you dragging. I’m loving every slice that comes from this new paleo diet friendly bread recipe.
Whether you're living the paleo lifestyle or you're just looking for some new and fun recipes, these easy desserts are a great way to satisfy that sweet tooth. Not only are these treats considered paleo, but they're also fast, simple, and totally delicious. With chocolate recipes, be sure to pick a dark chocolate, the darker the better. And as a general guideline, stay away from granulated sugar and instead opt for natural sweetners like coconut sugar, agave, or raw honey, all of which are paleo-approved. 
Like many diets, the risks that come from eating the Paleo Diet is due to an imbalanced diet. For example, the Paleo Diet requires eating a large amount of meat. This can lead to excess consumption of saturated fat and cholesterol. “Those that follow this pattern of eating do not account for the differences in fatty acid composition of the meat of the animals today versus the composition 10,000 years ago." Malik told Live Science. "During our ancestors’ days, the fatty acid composition of livestock consisted of higher omega-3 fats— fats that actually improve our health. However, due to differences in the way we feed and raise livestock today, the meat tends to be higher in saturated fat.”
Excluding foods. The exclusion of entire categories of commonly eaten foods like whole grains and dairy requires frequent label reading in the supermarket and in restaurants. It may also increase the risk of deficiencies such as calcium, vitamin D, and B vitamins, if these nutrients are not consistently eaten from the allowed foods or a vitamin supplement. For example, there are some nondairy calcium-rich foods that are absorbed well by the body such as collard and turnip greens or canned bone-in sardines and salmon, but you would have to eat five or more servings of these greens and fish bones daily to meet recommended calcium needs. (Note that some greens like spinach that are touted to be calcium-rich also contain oxalates and phytates that bind to calcium so very little is actually absorbed.) One small, short-term intervention study of healthy participants showed a 53% decrease from baseline in calcium intake after following a Paleo diet for three weeks. [8] Furthermore, the exclusion of whole grains can result in reduced consumption of beneficial nutrients such as fiber and thus may increase one’s risk for diabetes and heart disease.
This is a list of paleo diet meats allowed on the diet. Almost all meats are paleo by definition. Of course, you’ll want to stay away from highly processed meats and meats that are very high in fat (stuff like spam, hot dogs, and other low-quality meats), but if it used to moo, oink, or make some other sound, it’s almost certainly paleo (and, yes, that means you can still have bacon). Here’s the full list of paleo diet meats.
Ostensibly, Grok is "a rather typical hunter–gatherer" living before the dawn of agriculture—an "official primal prototype." He is the poster-persona for fitness author and blogger Mark Sisson's "Primal Blueprint"—a set of guidelines that "allows you to control how your genes express themselves in order to build the strongest, leanest, healthiest body possible, taking clues from evolutionary biology (that's the primal part)." These guidelines incorporate many principles of what is more commonly known as the Paleolithic, or caveman, diet, which started to whet people's appetites as early as the 1960s and is available in many different flavors today.
Like many diets, the risks that come from eating the Paleo Diet is due to an imbalanced diet. For example, the Paleo Diet requires eating a large amount of meat. This can lead to excess consumption of saturated fat and cholesterol. “Those that follow this pattern of eating do not account for the differences in fatty acid composition of the meat of the animals today versus the composition 10,000 years ago." Malik told Live Science. "During our ancestors’ days, the fatty acid composition of livestock consisted of higher omega-3 fats— fats that actually improve our health. However, due to differences in the way we feed and raise livestock today, the meat tends to be higher in saturated fat.”
This is great! I have tried GF bread recipes numerous times, to no avail… which was very disheartening, since I can make wonderful wheat bread without even thinking about it! But THIS recipe turned out great! It made a fluffy, moist bread that held up to slicing, holding burgers, everything you could want in a bread! And it couldn’t get any simpler to make. I doubled the recipe and baked in a loaf pan for 30min as suggested above, since I don’t have the rings, and it was great. Thank you for an awesome recipe!
This is the second incarnation of Paleo Bread attempted by the TGIPaleo gang, and they’ve made a few adjustments and seem to have gotten the hang of this. This version keeps the coconut flour but does away with the flax and the arrowroot flour. Instead they’re using egg whites and applesauce to get the job done, and they seem pretty pleased with themselves, as we have yet to locate a third version. Try both and see which one you like best, because they really are different styles of the same sort of bread.
OMG! Thanks for this awesome bread recipe. Is very similar to cornbread and I am a southern gal who is wheat gluten and corn gluten intolerant, having been tested at age 7 (50+) years ago allergic to both. I am going to try lowering the honey to a teaspoon and adding cheddar cheese and jalapeños to make faux jalapeño cornbread. Will let you know how it turns out. I am so thrilled to have found your website. Your information is invaluable. Bless you for sharing with the rest of us who struggle with this gluten free handicap!
I just made this and it tastes like brushing my teeth with baking soda! Thank goodness I tasted the batter before it went into the oven. I added an extra 1 1/2 tablespoons of honey, then 1 teaspoon of vanilla to try to cut the bakingsoda flavor. I didn’t know what else to do- I didn’t want a sweet loaf but it was too astringent to eat. I ended up with a neutral (not sweet) tasting loaf that still tasted soda-ish. Very metallic tasting.
Maya, I can’t tell you how excited I am to find this recipe! I have three young cats who are on a raw diet. In my previous life I was a home economics major and was taught not to waste anything. So from making their raw food I have the byproducts of egg whites and chicken bones and skin. It all gets frozen for future use. I use the bones and skin to make my own bone broth but I have egg whites out the ying yang! They are frozen in jars with the measurement of the contents on the lid. Now I’m going to thaw some and make bread! Have you tried making french toast with this?
photo sources: cavemen elephant hunt, caveman cooking over fire, cavemen hunt paleo bear, milk truck logo, darth vader vendor, storm trooper tomato, lego cook, chef and lego pig, lego explorer, lego muffin, lego bread and carbs, frozen caveman grok lego, lego clock, lego caveman forging for food, caveman with wheel, darth vader and ostrich lego, easing into water lego, lego man with pasta
A few days ago I was delighted to learn that Dr. Oz was going to again feature The Paleo Diet on his nationally syndicated television show along with one of my co-authors, Nell Stephenson, of The Paleo Diet Cookbook. I tuned into the Dr. Oz show and was happy about most of what I saw except for Chris Kresser, expounding upon the health virtues of a food group, beans and legumes, that definitely are not Paleo. Please read the following...

I am studying nutrition and, like you, understand that many foods labeled as paleo weren’t actually consumed by our paleolithic ancestors thousands of years ago. I guarantee elana knows that as well. Labeling a recipe paleo is an easy way to categorize posts so those eating a paleo, or grain and dairy free whole foods diet, know it’s for them. Hope that clears up some of your frustration and or misunderstanding about paleo recipes. enjoy!


I was told by someone.I offered these to that they remknded her of a “sweet hawaiin roll”(i made them in square brownie compartment pans) so i played with recipe and used a coarser fround almond meal and added aome ground flax seed for.a heartier, “grainier”texture. I also replaced the tapioca with arrowroot for less.sweetness and used avocado oil in place of coconut oil. The result? An amazing “multigrain” knockoff!
I tried this recipe today and I’m blown away. I haven’t started Keto yet but I am soon. I’ve been trying recipes out, and I truly didn’t expect this to come out right the first time because I’ve never whipped egg whites or folded them into anything. I’m a terrible baker. It was so easy! Even my toddler and husband loves this! I didn’t use the sweetener and love the way it tastes!
Hi Elana…I did this with your bread and it was ridiculously tasty!!! Herb roasted tomatoes on top of your Paleo bread spread with a little leftover chevre that I’d rolled in some Creole seasoning. I LOVE this bread (well, and all of your recipes really)!!! Thank you. https://www.facebook.com/holly.oleary.14/posts/10204240445388312?comment_id=10204240832958001&offset=0&total_comments=8
“I think there are a lot of positives about it,” Holley says. “It cuts out a lot of processed foods just naturally, like processed grains or added sugar through soft drinks or juice.” And because the diet promotes eating anti-inflammatory foods — like fruits, vegetables, and unsaturated fats in nuts and certain oils — your health could benefit, Holley explains. Cutting out processed foods and sugar will also help lower your risk of certain diseases, like type 2 diabetes and certain cancers, she says. (6)
this is a great recipe! I am not full-on paleo, primal, or other, but like to experiment. This one is a keeper. I followed the recipe pretty much to the point, just adding in a tablespoon of hemp protein powder (pure hemp) with the flour mixture. It has wonderful flavor and I’m looking forward to having it with some almond butter tonight. Thanks for all your testing! You’ve made happy recipients out of many of us :)
Thank you for another amazing recipe, Elana! I am thrilled to find delicious recipes that support a healthy lifestyle, and that I can share with family and friends. Your cookbooks are a staple in our house and your blog is a gift to me. I am looking forward to trying some of your great breakfast ideas to start to school year off right. Thanks for sharing the fruit of your efforts. :)
Hi there, it’s Lacey! I’m the editor and main writer for A Sweet Pea Chef. I'm a food blogger, health and food coach, professional photographer, and mommy of three. I also run the awesome free Take Back Your Health Community, am the healthy and clean weekly meal planner behind No-Fail Meals, and a little bit in love with Clean Eating. Be sure to check out my free beginner’s guide to eating clean and follow me on YouTube and Instagram to get my latest recipes and healthy eating inspiration. Read More…
About 3 years ago I went grain free for the second time in my life. At that time I downloaded about 20 grain free bread recipes three were good and edible and could withstand the rigors of actual lunch meat/sandwich making, but this one has stood the test of time. This is the recipe I go back to every time, it delicious and passes the sandwich test. Here s what I have learned: I like to make a double batch, I like to beat the wet ingredients into a stiff foam, everything works best at room temperature, the baking time is about an hour in a glass pyrex loaf pan, It MUST be stored in the fridge wrapped in a paper towel then in a zippy bag, it needs to be toasted for sandwiches. I make this bread for non grain-free friends and neighbors and they love it too.
If you measured correctly, it’s possible that your eggs are smaller than the ones Elana used. My eggs are very large, and the batter comes out perfectly every time. Too bad more recipes don’t use weights or measures for eggs (beaten to make it easy to adjust quantity) to ensure consistent results! Eggs can vary widely in size. 5 jumbo size can easily be 7 smaller eggs.
Thank you for this amazing recipe! I didn’t have rings so I used 3 of my 4″ pyrex glass dishes to make 3 buns. I love the texture and the taste is mild. I initially made them for burger buns but now I see they can be so versatile – egg sammies, toast with jam, eggs benedict, mini pizzas, burgers, and so on. Can’t wait to make them again – this is going to be a staple in my house! Thank you!!

In our keto bread recipe, we use a combination of coconut and almond flours so neither is overpowering. We also use a touch of psyllium husk powder to help achieve the right texture. A little bit of beef gelatin acts as a binder and adds bread-like “chew” to the final result. Our recipe only contains egg whites, which add structure and act as a natural leavening agent, but without the eggy flavor that the yolks would add.

^ Ramsden, C.; Faurot, K.; Carrera-Bastos, P.; Cordain, L.; De Lorgeril, M.; Sperling, L. (2009). "Dietary Fat Quality and Coronary Heart Disease Prevention: A Unified Theory Based on Evolutionary, Historical, Global, and Modern Perspectives". Current Treatment Options in Cardiovascular Medicine. 11 (4): 289–301. doi:10.1007/s11936-009-0030-8. PMID 19627662.
I made the amended version, further substituting organic coconut sugar for the honey, and it is excellent! I made mine in a standard loaf pan in a convection oven and it reduced the baking time to 20 minutes. This is my first foray into paleo/anti-candida eating, and I’m excited at how tasty and satisfying this bread is. It is moist, dense and flavorful with a great texture. So glad I found your website!

July 2016 I weighed 225 lbs. and was desperate for a way of eating that I could lose weight with but not starve doing so. This book contained the answers I'd been seeking for years and, in my opinion, is the perfect starter book to understanding the Paleo eating plan. By July 2017 I dropped 65 lbs., felt absolutely great, and became a strong proponent of eating this way for a lifetime. Loren Cordain keeps it simple and straight-forward, explaining the diet in an uncomplicated manner.

The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable by Stephen D. Phinney and Jeff S. Volek synthesizes the science into one readable source. The book is excellent for general low-carb high-fat moderate protein diets. While they begin with the idea that we should eat like a caveman, they do not follow the conclusion to its logical end and have us avoid the classes of foods our ancestors would have found unrecognizable. They avoid the metobolic syndrome, but not the autoimmune diseases. They mention that monosaturates should be favored, though they are not emphasized in the menu example. The book's daily menu examples also all include dairy in one form or another. No tips are given tips for those who do not do dairy. Published May 19, 2011. The Amazon reviews average to 4+.
Thanks for the reply Adriana. What I meant by a quick mix in the Vitamix was that I “Vitamixed” it one more time to be positive it was as fine as could be. I keep almonds frozen and I use them up over time to make milk, then dehydrate the pulp and then turn it into flour. I will have to think about buying the flour already made again…seems like I’d be going backwards in my slow but steady journey of making the most of my whole ingredients. I wonder if blanched flour would work better…I’ve read that the the only difference with the skins is the little brown specks that don’t bother me. I may try again at some point.
Need a recommendation for a substitution for Golden Flaxseed Meal. It disagrees with me no matter how slowly I try to reintroduce into my diet. Causes painful sleep interrupting churning and cramping in my GI tract, even though I drink three quarts of water daily. Also should not consume GFM because I take a blood thinner and estrogen. Find this bread recipe addictive (especially substituting and doubling quantity B grade maple syrup for the honey + adding 1/4 chia seeds)…but the GFM is a truly painful experience. Help!

The almond bread toasts well! I enjoy it with avocado in the mornings or all sorts of toppings. I feel great after eating it and restaurants let me hand them the bag and they toast it for me or use it to make sandwiches! I am very happy I can eat a bread with no nightshades-potato starch, e.g., nor yeast. My arthritis is absent when I refrain from nightshades and fermented items. I eat gluten and dairy free due to autoimmune issues and have normal labs with these dietary changes. I eat from the garden and meat, but really like breads! I like ALL of Julian’s breads and there is zero competition out there! Thank you, Julian, for loving us enough to feed us!
Gah, do you feel like I say that enough? Haha. But really, the way our bodies respond to certain foods and digestion is so individualized. I think it’ definitely depends on our gut flora, hormones, environment we are living, etc. Which is why I like to make gluten free allergy friendly recipes. Some people need grain free, nut free, others feel better on an egg free or vegan diet, and some are just starting off eating a gluten free diet and are overwhelmed.

^ Hou JK, Lee D, Lewis J (October 2014). "Diet and inflammatory bowel disease: review of patient-targeted recommendations". Clin. Gastroenterol. Hepatol. (Review). 12 (10): 1592–600. doi:10.1016/j.cgh.2013.09.063. PMC 4021001. PMID 24107394. Even less evidence exists for the efficacy of the SCD, FODMAP, or Paleo diets. Furthermore, the practicality of maintaining these interventions over long periods of time is doubtful.


If you have more questions on specific foods, we’ve included a comprehensive list of paleo diet foods below. We’ve provided a list of the foods that are allowed on the paleo diet. We’ve also broken this list down into the specific food groups, so you can see which meats, vegetables, fruits, nuts, and fats are on the paleo diet. In addition to all of that, we’ve also included a comprehensive list of foods not allowed on the paleo diet.
My 16 month old son loves the bread. He prefers it over the bakery italian bread(full of gluten and yeast) that we normally get him. Plus our dog is allergic to grains, so now I don’t have to worry about our son sharing his bread with her. As for me, I’m allergic to yeast and I’ve wanted to reduce gluten in my diet. Finding gluten and yeast free bread is nearly impossible.
We Want to Live: The Primal Diet (2005 Expanded Edition) is a book by Aajonus Vonderplanitz. His basic philosophy is that (a) food is to be eaten in a live, raw condition; and (b) a diet rich in raw fats and raw meats from natural sources is essential to health. However his diet includes massive amounts of raw dairy. From the Planets is a book review by Ralph W. Moss. The Live-Food Mailing List discusses the concepts of this book.
I’ve been following your blog for a long time, I eat since seven years organic and gluten free (brown rice, millet, buckwheat). I have fibromyalgia and have no sugar, cereals and milk. For a year, I do still suffer from a fungus in my gut, so I want to try the paleo diet, so no more grain! I have some of your recepies tried and what are they delicious, never thought that the bread would be so nice! Even better than brown rice and buckwheat! My English is not so good, but wanted to let you know that I love your recipes and I occasionally make a link on my blog for you!

I didn’t measure my pan but when I baked this bread it was a bit flat also, so I cut the loaf in half, and then sliced each half into bread sized pieces. It worked perfectly for full sized pieces that looked like ‘normal’ bread. I cannot get over how easy and delicious this bread is. My sweet son can have no grains, and no honey….so I left out the honey and added 1 tsp of xylitol. So so good. And this morning when I toasted a piece for him, he thought I made a mistake and gave him ‘real’ bread!


Mine came out perfect following the directions exactly (and for the first time, one of my recipes looks exactly like the picture!). I was having problems baking gluten free foods in my new house, I had to extend cooking times and then they were unevenly cooked often. I finally had the temperature checked on my oven and it turns out my temp was running quite a bit lower, the repairman said it was a common issue. Once adjusted my GF recipes are coming out perfect. (It seems gluten free baked goods are a little more tempermental.) Just a thought, the trouble may be your oven.


In his 1988 book "The Paleolithic Prescription," Eaton and his co-authors argued that humans are ill-suited to modern diets because the large part of a human's genetic makeup was established thousands of years ago in pre-agricultural societies. Eaton and other advocates of the Paleo diet believe that many modern diseases are a result of today's eating habits.
Hi Elana…….I love this paleo bread recipe and I’ve made it several times, mostly it is always wet in the middle……..I do the recipe exactly as written…….I was wondering if someone with a perfect loaf could take the internal temperature of the bread after removing from oven. I took the temperature of mine yesterday and it registered 140 degrees and that’s not enough…….although toothpicks came out dry. I cooked it 35 minutes………should I leave it in for 40 minutes?.. I would love to know the internal temperature for doneness……….I think knowing that would eliminate the wet middle.
Healthy, delicious, and simple, the Paleo Diet is the diet you were designed to eat. If you want to lose weight—up to seventy-five pounds in six months—or if you want to attain optimal health, The Paleo Diet will change your life now. Dr. Loren Cordain, the world's leading expert on Paleolithic nutrition, demonstrates how by eating all the lean meats and fish, fresh fruits, and nonstarchy vegetables you want, you can lose weight and prevent and treat heart disease, cancer, osteoporosis, metabolic syndrome, and many other illnesses. Incorporating all the latest breakthroughs in Paleo nutrition research, this new edition of the bestselling The Paleo Diet includes six weeks of meal plans to get you started on the Paleo path to weight loss, weight control, increased energy, and lifelong health.
Thank you so much for your recipe. This is the best keto bread recipe I have come across. There is only one suggestion it’s better to use medium size 8X4 inch pan to get perfect size slices. There is one question., can we replace coconut flour with almond flour completely? If yes what is the quantity for almond flour in this case? Thank you once again.
Hi Faith, I make a similar bread almost every day (from the Plant Paradox Cookbook), and it calls for full fat coconut milk…it works great as well. I will try your apple cider vinegar today, as the recipe I’ve been using calls for red wine vinegar. Thanks so much for posting, and thank you for the Arrowroot substitution…sometimes it can be a challenge to find! :-D

Hi Meredith, every photo I share with my recipes are from the same recipe. I usually photograph the food right after I make them. This bread does not rise as much as regular bread during baking, but it does rise well. I use golden flax seeds. This recipe is meant to be made on a medium loaf pan of 8½ x 4½ inches. If you have a larger pan, you can double the recipe so that when baked the bread will rise to the top of your pan and will not be so thin.


Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it). 
Hi Connie, I don’t recommend using whole eggs in this recipe. The two recipes are very different. The egg whites in this recipe are beaten to stiff peaks to create the fluffiness. You could fold the yolks in later, but you’d need to modify the other ingredients, and besides, the bread would turn out very egg-y. The other recipe has fewer eggs than this one, and they are added differently.
This is one of the best gluten-free bread recipes I’ve tried. I made mine in a 9 x 5 loaf pan. It’s a little vertically challenged, but it still tastes good and has a nice texture to it. I’m a recovering carb-junkie who realized the one thing I craved most was likely a factor in decades worth of digestive grief. As an experiment, I eliminated wheat products from my diet and my digestive health has shown significant improvement. But I have so missed my morning toast with peanut butter. This bread is a great replacement, one that’s both tasty and nutritious (unlike store bought GF bread). It’s delicious with peanut butter, jam, butter, or just on its own. Thank you for the wonderful recipe!
Interestingly, all of these seemingly unrelated diseases share a common cause: damage to the intestinal lining which allows large, undigested food particles to make their way into the body. This is called “leaky gut and the autoimmune response”. Here is a 7-part video series by Prof. Loren Cordain describing the etiology of Multiple Sclerosis. And please watch this TED talk by Dr. Terry Wahls, MD as she describes how she reversed her Multiple Sclerosis with a paleo diet. If you have an autoimmune disease you might consider trying the autoimmune protocol of the paleo diet. If you do, please tell us about your experience.
Making this homemade bread is easy and kid-friendly! Paleo bread is different from gluten free bread because often on the paleo diet most grains are avoided. So gluten-free breads made with gluten-free flours like rice flour, teff flour, and corn meal would not be considered paleo bread! I like using this  combination of almond flour and tapioca flour as it creates the most legit paleo bread, and gluten-free I’ve ever tried!
Paleo baking is gluten free and grain free. Generally, paleo bread recipes have quite a few more ingredient options than low carb baking. Ingredients like tapioca flour and arrowroot flour are common in paleo baked goods, and help improve the texture greatly. The only thing is, these ingredients are relatively high in carbs and are typically avoided (or at least reduced) in low carb baking. This is why paleo baking can sometimes be a bit easier than low carb and/or keto baking.
If possible, can you create a bread recipe that is keto friendly, and can be made in a bread machine? I have found a successful low carb bread recipe that my husband likes to eat but that includes vital wheat gluten. I have been trying to find a recipe that can be made in a bread machine and that doesn’t require gluten for some time, but I have been unsuccessful. Please create one.
This recipe is FANTASTIC! I think was my first attempt a time grain free bread and I hit the jackpot! No need to look farther. I followed another reader’s suggestion to beat egg whites separately then fold in at the end. I used Bob Mill’s super fine almond flour. Everything else I followed exactly as primed and cooked an extra 8 minutes for a total of 33 mins. THANK YOU SO MUCH for such an excellent recipe!
I didn’t measure my pan but when I baked this bread it was a bit flat also, so I cut the loaf in half, and then sliced each half into bread sized pieces. It worked perfectly for full sized pieces that looked like ‘normal’ bread. I cannot get over how easy and delicious this bread is. My sweet son can have no grains, and no honey….so I left out the honey and added 1 tsp of xylitol. So so good. And this morning when I toasted a piece for him, he thought I made a mistake and gave him ‘real’ bread! 

LOREN CORDAIN, Ph.D., is one of the top global researchers in the area of evolutionary medicine. Generally acknowledged as the world's leading expert on the Paleolithic diet, he is a professor in the Health and Exercise Science Department at Colorado State University. Dr. Cordain and his research have been featured on Dateline NBC and in the New York Times, the Wall Street Journal, and other media. He is the author of The Paleo Diet and The Paleo Diet Cookbook, among other books, and makes regular media and speaking appearances worldwide.
Hi there, it’s Lacey! I’m the editor and main writer for A Sweet Pea Chef. I'm a food blogger, photographer, videographer, clean eating expert, and mommy of four. I also run the awesome free Take Back Your Health Community, am the healthy and clean weekly meal planner behind No-Fail Meals, and a little bit in love with Clean Eating. Be sure to check out my free beginner’s guide to eating clean and follow me on YouTube and Instagram to get my latest recipes and healthy eating inspiration.
No background science here or lengthy explanations, only 15 easy guidelines to follow to kick-start your Paleo journey. It’s up to you to decide to what extent you want to follow those guidelines, but if you follow them 100% you can be assured that you are eating the best food for your body and greatly investing in your long term health and well-being.
If possible, can you create a bread recipe that is keto friendly, and can be made in a bread machine? I have found a successful low carb bread recipe that my husband likes to eat but that includes vital wheat gluten. I have been trying to find a recipe that can be made in a bread machine and that doesn’t require gluten for some time, but I have been unsuccessful. Please create one.

I am trying this recipe for the very first time. It’s in the oven as I type! I am only 30 hours into a Paleo diet shift, and I am so happy to find a paleo bread recipe. I like eating extra virgin olive oil with bread to get more healthy fat into my diet, and this recipe will allow me to do just that. I am pursuing a paleo – possibly keto – diet for health reasons that also include a diagnosis of MS.
Paleonutrition by Mark Q. Sutton, Kristin D. Sobolik, and Jill K. Gardner is the analysis of prehistoric human diets and the interpretation of dietary intake in relation to health and nutrition. This is a substantial text that combines background to paleonutrition, an extensive bibliography, a discussion on methods, and case studies. Published February 23, 2010.
Eat WELL Feel GOOD: Practical Paleo Living by Diane Frampton has over 200 recipes that makes paleo eating simple, delicious, and ultimately, intuitive. So they claim. There are only a few reviews at Amazon. They all like the book, but their lack of details makes it appear that they are not truly independent reviews. The recipes have a Crossfit appeal to them. Chef Rachel Albert has made some of the recipes and posted here [archive.org].
A diet high in phytic acid, which can be found in whole grains (it's in the bran) and beans like soy, is very detrimental for mineral absorption. Phytic acid strongly binds to minerals like calcium, iron, zinc and magnesium to form insoluble salts, phytates, which precipitate from the body and are not absorbed. Staffan Lindeberg has written a summary on phytic acid.
Hello Angie, the same happened here. The taste is great except the bread did not rise. It came out flat. Do I have to slice the load in the middle to get it to rise? I replaced the ghee with regular butter but everything else was the same. Also I read on a different site that if the eggs are not room temperature than that would definitely effect the rise of the bread. I took the cold eggs straight out of the fridge to get the egg whites. What do you think?
This is the third time I have made this bread. The first time I followed you directions and discovered the middle wasn’t quite baked all the way through. So I read some of the comments and tried it again. The second time I kept the oven temp the same and cut down on the butter and baked it for about 40-45 minutes. It turned out fine then. However it doesn’t that size of a loaf doesn’t last long in our house. So today I made it again and increased the recipe by half. I had bought a 12″ x 4.5″ x 3 ” bread loaf pan. I used 7 tbsp of Kerry Gold butter instead of 9 tbsp. Otherwise the rest was the same. I baked it at 355 degrees for 1 hour. It turned out perfectly. I couldn’t wait to let it cool too much. I love warm bread and just had to have a couple of slices. Btw- the organic almond flour I used was from our local grocery store health market section.
I feel like I need to personally thank you for this recipe. I’ve had celiac disease for 7 years and have never been able to find (or make) a bread substitute that reminds me of the oh so glutenfull bread I used to enjoy, namely sandwich bread. I literally make these 1 if not 2 times a week! They make incredible sandwiches, open face “pizza crusts” and so much more. This bread is the real deal and I can’t thank you enough!!!
Thank you so much for all the work you do on recipes. I had been craving – really really craving – a sandwich. Somehow, having a sandwich, even more than having a pizza, or a piece of cake or pie, seems “normal” to me. So, I finally got all the ingredients, and made your bread. I used egg whites and a couple of whole eggs, and they ended up being more liquid that you used, so I had to leave the bread in the oven quite a bit longer than 30 minutes. But when it came out, and finally cooled, I had a sandwich. Thank you so much.
Thank you for the terrific recipe. I must admit that this really turned out to be “oopsie bread” for me. Due to the expensive nature of the recipe (organic eggs, almond flour, grass fed butter) I really attempted to follow the recipe perfectly instead of going with my usual improvisational style. I also do not have a food processor however that did not impede anything… a hand mixer and a deft hand did the trick. I did add the optional xanthum gum and erythritol but not the cream of tartar. The batter filled my silicone loaf pan to the top, I smoothed it out and popped it into the oven. Then, to my horror, I saw the little pot of melted butter still on the stovetop. There was nothing to be done except cross my fingers and hope for the best.
Our bodies need much more protein than the average person consumes. In fact, protein accounts for only 15 percent of the average person’s daily calories, while 19 to 35 percent of the average hunter-gatherer diet was comprised of protein. This was due to the high consumption of meat, seafood, and other animal products prevalent in contemporary approaches to Paleo eating.
Often Keto and Paleo recipes get grouped together which is how I found you…I am on Keto though, and the tapioca flour and applesauce bring the carb amounts up too high. Do you have a low carb alternative for these ingredients? Is there a way to sub coconut flour for the tapioca by adjusting the ratios of the coconut flour to liquid. I may be able to get by using the applesauce (I think that will be ok if no more than 1/4 c,) but would still need a compensating liquid. Any suggestions? I so want this to be my answer to a long search for a decent bread substitute.
Paleo Thin Bread® – Almond ( Paleo Bread ) (1 Net Carb) (3 Pack w/Free Shipping), is a great way to enjoy a healthy meal or snack with added flavor and health benefits. Paleo Bread – Almond is Gluten Free, Grain Free, Yeast Free, Soy Free, GMO Free, (7g Of Protein Per Slice), Low Carb and best of all delicious. Paleo Bread -Almond loaf contains six simple ingredients! *Nutritional Information Provided By Medallion Labs For Nutritional Accuracy **Freezes great for 12 Months** / Stay In Ketosis**”Paleo Breads Are Soft & Fluffy & Does NOT Crumble”

I didn’t have the chai seeds or pumpkin seeds so I used ground flax seeds, extra sesame seeds and sliced almonds. I know flax absorbs moisture so I added about a 1/4 cup of water to the mix. OMG, I LOVE this bread. We have a local German baker who makes a multi-grain & seed bread that has always been my favorite and sells out first at our weekly farmers market. My bread tasted exactly the same. I’ve been doing keto since October and miss an occasional sandwich or toast. No more! THANK YOU for this recipe.
Good to know these can be made without the palm oil. Can’t wait to try them! Many of us looking at these dietary changes see palm oil a lot, and it’s in many things on the grocery shelves. I avoid it completely however as unfortunately it’s production is destroying HUGE amounts of habitat/wildlife so isn’t a good ethical choice. Thanks for your great site!
Food in Antiquity: A Survey of the Diet of Early Peoples (Expanded Edition) by Don R. Brothwell and Patricia Brothwell is a survey of what is known archaeologically about food and drink in pre-modern times. The chapter on insects includes their food value. In beverages it covers what happens to a neglected jar of fruit juice. Under cannibalism it shows evidence of this being done in paleo times, thought most of the work focuses on the classical and near-eastern civilizations, but occasional mention is made of the mesoamerican cultures as well. There is taxonomic and anatomical information.
I am a little confused about beating the egg whites with a hand mixer. I used 12 large egg whites as the recipe says. However, I did not add cream of tartar as I have none. I have been beating these egg whites for almost 40 minutes with an electric hand mixer and I still have not yet come to the consistency as your photo shows for stiff egg whites. So my questions are, is this amount of time normal for beating the egg whites? And what amount of time would you recommend if this is not the normal amount of time?
Made this bread the other night and it is so wonderful!!.Love it slightly warmed with a pat of butter.My only problem is that it did not rise that much so can’t really use for a sandwich.My eggs were not fresh nor my refrigerated flaxseed meal..I used a glass loaf pan (buttered).I did cook at 350 degrees for the 30 min and it came out wonderful!!Thanks so much for the recipe.I love the recipes with honey and/or stevia, sucanat or rapadura.

Fast forward 15 years later and I live in my own house with air conditioning and I make the rules. 🙂 But even though I still turn the oven on to bake in the summer (I just have to some days! Hello, it’s my job.) I still have the notion that summertime = no ovens. So I’m always looking for healthy treats to make that don’t require the oven or much effort.

I am trying this recipe for the very first time. It’s in the oven as I type! I am only 30 hours into a Paleo diet shift, and I am so happy to find a paleo bread recipe. I like eating extra virgin olive oil with bread to get more healthy fat into my diet, and this recipe will allow me to do just that. I am pursuing a paleo – possibly keto – diet for health reasons that also include a diagnosis of MS.
The China Study is frequently cited when criticizing the Paleo Diet – focusing on a vegetarian diet and consuming rice is healthier than the Paleo Diet. I respectfully disagree with that nutritional philosophy and strongly disagree with the conclusions drawn from that book [7], and will leave you to make your own conclusions based on your own self-experimentation.
Hi Mindy – same here. But I did read in a comment about 1 or 2 years ago the same thing. From what I remember from those comments, others said the type of food we make from Elana’s baked recipes are just not designed to sit for more than 2 – 3 days. Other commenters chimed in and said their family eats up everything they bake, so nothing sits long enough to get the 3-day-old smell.
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