I made the amended version of this yesterday (in the Parrish pan) and it turned out great. I have an oven thermometer that confirmed the 350-degree oven temperature, but the bread took another ten minutes (40 altogether) in the oven before it toothpick-tested done. Testing for doneness this way is nothing more than I would expect of any kind of baking. The bread tastes wonderful.
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.
The Primal Blueprint Cookbook: Primal, Low Carb, Paleo, Grain-Free, Dairy-Free and Gluten-Free by Mark Sisson and Jennifer Meier. Recipes include: Roasted Leg of Lamb with Herbs and Garlic, Salmon Chowder with Coconut Milk, Tomatoes Stuffed with Ground Bison and Eggs, and Baked Chocolate Custard. Recipes are simple and have limited ingredients. Complaints are the book is stuffed with unnecessary photos and proofreading could have been better, e.g. oven temperatures were left out. And recipes are not truly paleo. Despite what is on the cover dairy is used in some recipes. The Amazon reviews average to 4+ stars.
Hi Maya, I’m new to your website and I’m anxious to try out this bread recipe. I’m helping my 27 year old son lose some weight. He’s on some pretty potent medication that has caused him to crave carbs thus putting on quite a bit of weight over the past few years. Since I’m his caregiver and also a Certified Nutritionist, I’m looking for some healthy alternatives to make his transition a bit easier and he loves bread.

Hahaha! Demeter – I so so know what you mean about that almond butter grease that gets EVERYWHERE and, like you said, refuses”to let go of its dish territory” I still love making my own almond butter (mostly cos it doesn’t cost me a kidney and an arm) when I have the time – lately time has been in short supply for me – also in short supply are treats as decadent as these! You sure are a good almond-butter-making-maniac-sister to keep your sisters supplied with treats like these bars – though in the unlikely event that you end up with more of these bars than they are willing to take off your hands – well, I’d be delighted to help out! Just saying 😉
hi, I’m trying paleo and loving it! Especially this bread . Omgoodness my whole family tried it and love it! So thank you. My question is , I’m trying to do proper food combining also. Meat with veg or carb with veg. So, is this bread considered a carb and not to be combined with meat ? ( doing proper food combining). Just wondering because it has no white flour. I know paleo doesn’t mean calorie free and fat free, but …??
Hahaha! Demeter – I so so know what you mean about that almond butter grease that gets EVERYWHERE and, like you said, refuses”to let go of its dish territory” I still love making my own almond butter (mostly cos it doesn’t cost me a kidney and an arm) when I have the time – lately time has been in short supply for me – also in short supply are treats as decadent as these! You sure are a good almond-butter-making-maniac-sister to keep your sisters supplied with treats like these bars – though in the unlikely event that you end up with more of these bars than they are willing to take off your hands – well, I’d be delighted to help out! Just saying 😉

Angie, I’m happy to hear you and your hubby enjoyed the taste, but sorry to hear the bread was flat! The egg whites don’t need to be whipped for this recipe, but I’ll try to help you troubleshoot…first I would check to make sure that your baking powder is fresh. Also, did you use the full cup of egg whites? Did you make any ingredient substitutions or adjustments? Did you use a 9 by 5-inch loaf pan? Did you cook it at 350F and is your oven properly calibrated? Did you bake it for the amount of time the recipe calls for? I hope this helps!
I just made version #2, and it was delicious. My pan was slightly larger, but I kept the 30 minute cooking time. It came out more golden brown on the outside, but it was perfectly moist. This is SO much tastier than store loaves, and I love slicing it thick. I greased my pan with butter and coconut oil and lined it with wax paper on the bottom, and it slipped right out.
I made this for the first time today. I’m guessing here, but you may have mixed it too well, meaning the gas produced by the baking soda/yogurt/vinegar mixture was spent by the time you got it into the pan. No reaction means no gas, no gas means no lift. (I gently folded mine together and the rise brought it up above the top of the pan, just in the middle, but still.)
Hi Jane! I think you will be fine! I know that you’re learning to bake, but keep in mind that in recipe instructions I will tell you what you need to do and not what you don’t do. In this case I’ll tell you to mix with your hand mixer and it will thicken as you mix and then you stop (i.e. if I don’t tell you to knead it by hand or use a dough hook it’s assumed that you don’t need one!). There’s also a recipe video in this page of the methodology for my yeast doughs, and there’s no hand mixing or dough hooks etc ;). You just have to trust the process a little bit, but you’ll also get that with more baking 😉 xo!
We’re loving the taste and texture of this–but like a few others, I came out with a dense. flat loaf (only about 1 1/2″ high). The liquid mixture seemed very thick, and the combined batter was almost a dough going into the pan, not exactly pourable. I know some almond flours behave differently; I used Bob’s Red Mill (only thing readily available here), if that makes a difference.

That is EXACTLY what I just started reading through the comments to find out! I’m not that successful a baker anyway, and we’ve lived in CO for the last three years and the altitude has killed all but the easiest recipes for me. And now I’ve been diagnosed with a condition requiring gluten-, dairy-, sugar-, and soy-free. I’m looking forward to trying this recipe!


So.. let’s talk about the needed part. Quick, what’s the one thing you can’t live without, food wise? That you NEED!! Here’s what I hear a lot when I explain the Paleo or grain free style of eating. “Oh my Goodness, how can I live without bread or a good sandwich bread?” Well ya, bread is so delicious and I don’t always make paleo bread, but when I do, it’s usually for a good reason.
I’ve perused your bread recipe offerings (which I hadn’t really looked at previously since we mostly just opt-out of bread-type products) and am wondering which you would most recommend as a kid-pleaser to try in the challah mold. Additionally, I am wondering if you’ve ever played around with a potato-based bread option? I would prefer something that is not entirely flour based (including nut flours), if it is possible . . .
You’ll stay pretty full on the Paleo diet. Nutrition experts emphasize the importance of satiety, the satisfied feeling that you’ve had enough. You shouldn’t feel hungry on this diet – protein and fiber are filling, and you’ll get plenty of both. One small study of 29 participants published in Nutrition & Metabolism in 2010 found Paleo dieters felt just as full but consumed fewer calories than their Mediterranean counterparts.
Elana – I would love it if you would share more of your cooking notes with your readers. I think it would really help those of us who need or want to experiment with ingredients and/or quantities. For instance, I made this bread and find it too “eggy” so I might try it again with one fewer egg. If I knew more about your process it could help mine. Thanks for all of your hard work! I get frustrated with one bad cooking experiment — you do it for a living!
Hi Brenda, There are various reasons but the most common one is that coconut flour is extremely absorbent and needs a lot of eggs to offset how much moisture it absorbs. If you used a liquid like milk or water, it would fall apart. That being said, this recipe is not dry or dense. Did you try making it? Whipping the egg whites creates the exact opposite effect and the bread turns out light and fluffy. Hope you’ll give it a try!
The Paleolithic Prescription: A Program of Diet & Exercise and a Design for Living by S. Boyd Eaton, M.D., Marjorie Shostak and Melvin Konner. This book, published in 1988, was the start of the Paleolithic diet movement. Its recommendations are not in line with what today is considered a paleo diet, as whole grain breads and pastas, legumes and some low fat dairy products are allowed. However, it is still a profoundly important book. Used books are available for a reasonable price.
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.
Like a lot of others, mine didn’t rise as much as I had hoped, so the crumb is a bit more dense. Next time, I’ll give it longer than an hour and see if that helps. My loaf pan is also a bit bigger, so I think I’ll do 1.5 times the recipe next time for a larger slice of bread as mine was very short and squat, lol. Overall though, I’m thrilled. This is by far the best grain-free bread I’ve ever tasted!

Of course, this is just the basic of basic recipes, and you can spice it up with some Italian seasoning or some fruit mixed into the batter. When making the basic bread, I’ve found that my favorite way of eating this Paleo bread is with a hot bowl of chilli, but it also tastes great with some paleo jam or dipped in some soup. It’s not the best bread you’ve ever had, but it’s pretty good for 6 and 1/2 minutes of cooking!
We’re in a position to understand more of the benefits of the Paleo diet now that we have a basic understanding of which food sources are emphasized. One major benefit of the Paleo diet is an increased consumption of vitamins, minerals, antioxidants, and plant phytochemicals. Whole grains are not a good substitute for grass-produced or free-ranging meats, fruits, and veggies, as they contain no vitamin C, vitamin A, or vitamin B12. Many of the minerals and some of the B vitamins whole grains do contain are not absorbed efficiently by the body. The Paleo diet cuts out whole grains and replaces them with unprocessed, fresh foods.
Thank you for taking care of us who need your recipes! I recently found out that tapioca comes from the cassava plant and that is where they get cyanide from, so I know longer eat it and found out that I was allergic to it. If its not refined enough, it is a problem for many people who eat it and don’t know why they don’t feel good. You might want to consider not using it or xanthan gum or guar gum in any of your recipes either. They come from Pakistan and India and cause stomach distress in many people as they are a bean. Guar gum is used in oil fracking so it’s really not a great ingredient to be putting into food either!
Hello, I had similar problem (not as drastic) with my son. If the bread you are giving him is gluten free he is getting no gluten. Try putting a piece of cheese with a dab of honey on his plate and see if the picks it up eventually. Don’t mention anything different. Also a very thin slice of apple or banana with almond butter on it. Just Introduce different things but about the same size and coloring. Next He needs to be on a protein shake with hidden kale in it. You must start slow with almond milk and ice and honey. See if he will drink it with a straw? If you can continue adding other things– he will pick it up eventually. Also use behavior modification by telling him if he tries the shake ( one sip at first) you will let him watch a favorite show or movie. He likes these flavors already. Good Luck.
And again, there’s no concrete scientific proof that the paleo diet wards off disease, Sandon says. Any evidence of its benefits is anecdotal. Although some studies seem to support the benefits of the paleo diet, many scientists still believe we don’t yet have enough evidence to know whether the eating approach is totally healthy and without risk. “Nobody knows the long-term effects of this diet because no one has researched it to any degree,” Sandon says. It’s not really a new concept; instead it’s one that’s been recycled through the years, she adds.
I cant have flax seed, they trigger severe migraines. When i google replacing flax seeds or any thing else they say you need to know why they are added to the recipe for flavor and nutrition or as binders. In your recipes can you add some sort of code B for binding and F for flavor then its much easier to go about making substitutions. In this recipe is the flax for binding or flavor ? If its for binding can i add more eggs and how many ?
YUM! I am going into week 3 of Paleo and missed bread. This is yummy although I need I smaller pan because it’s short. Not that that matters, I eat it alone or with grass-fed butter anyway! 🙂 I did have flax seeds, just the ground flax. And I used coconut oil (not butter) and coconut cream. It came out great! I cooked it for 35 minutes because even though the toothpick came out clean, it still didn’t “look” done. 35 minutes was perfect! Thanks for the recipe!
While I haven’t made this recipe, I’ve used flaxmeal in a lot of muffin recipes, and on a occasion I’ve noticed those same gossamer-type strings after a few days. My best guess is it has something to do with flax, although I’m not sure what causes them to develop. Some recipes I use flaxmeal in never develop the strings, and some do, but it definitely only happens in breads where I use flaxmeal. I think the food is still safe to eat though! I wish I knew exactly what causes it too…

I’ve made this bread several times now in a traditional loaf pan and it came out great. A little short, but fully cooked and tasty and since i wasn’t using it to make a sandwich I was ok with the short, squatty loaf. The other day i decided to add the magic line loaf pan to my amazon order just to see what was so great about using this kind of pan. I made the recipe (the first one) just as I always have, same ingredients, same proportions, no subs and my bread came out barely cooked. The whole inside was raw. I continued to bake it and continued to bake it…..for another 45 min! and still raw. I pulled off the cooked “sides” and put the raw goopy mess back in the pan for another 30 min. Still raw in the middle. Not sure what’s so “magic” about this pan….???
I’ve put together a roundup of 45 (that’s a lot!) recipes for Paleo-friendly / Paleo desserts. These will definitely come in handy for special occasions, birthdays, holidays, or for Wednesday night emergencies. I’m sorry Whole30 hasn’t completely changed my way of thinking yet… Let’s be real. I’m just being a realist and planning ahead, I know there will be days with chocolate in the forecast.
This might just be the sweetest news you receive all day: Desserts don't need to go extinct if you're following a paleo diet. Sure, the caveman-inspired meal plan eschews sugar, but these 10 inventive bloggers found creative (and delicious!) ways to make your cravings go the way of the dinosaurs. Preheat your ovens now and prepare to enjoy some tasty paleo desserts.
This was my first foray into paleo breadmaking (and eating). DELICIOUS! I had to leave the room or else I would have eaten the whole loaf. I’m experimenting with recipes to try and find a GF sandwich bread that my kids will like. I’m going to make this again but will either use the coconut cream or use sweetened yogurt or add honey to make it a little sweeter. I’m also thinking about making it in a tin can so I can cut it into round slices.
Sometimes nothing but a giant cookie will do. There’s no need to turn on the oven or share when it comes to this Paleo dessert. Coconut and almond flours bring the fiber, while a scoop of protein powder and your favorite nut butter add a whole lot of (you guessed it!) protein. Add in your favorite cookie mix-ins, like nuts or dairy-free chocolate chips, for a cookie your body will thank you for eating.
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.
I made the amended version of this yesterday (in the Parrish pan) and it turned out great. I have an oven thermometer that confirmed the 350-degree oven temperature, but the bread took another ten minutes (40 altogether) in the oven before it toothpick-tested done. Testing for doneness this way is nothing more than I would expect of any kind of baking. The bread tastes wonderful.
Thank you for this recipe. This is so amazing – easy and delicious! I made it already three times today – the first time to see how it turns out, the other times because it was so good. My 10 years old son loved it and couldn’t stop eating it as a desert with a little maple syrup. He said that it tasted like Yorkshire pudding. In one of them I replaced the half spoon of butter with 1 tablespoon of unsweetened apple sauce – it became more moist and puffed up more than the others. I could still toast it in the toaster and was very good.
I just made this and it was super delicious, but a little crumbly. I followed the directions exactly using almond flour, coconut flour and coconut oil instead of the ghee. I’m thinking an extra egg might bind it together a little more and perhaps cooking it just a little bit more, maybe 2 minutes instead of 90 seconds. I’m going to experiment. I also like the idea of using a half Tablespoon of applesauce as well. I have been Paleo for over a year and have really been craving bread. Usually I make pumpkin or zucchini pancakes to take care of it, but sometimes you just want BREAD. This is so easy and so quick and just perfect for one person (my husband doesn’t eat completely Paleo). Thank you. Hopefully my changes will work to make it a little more solid.
Hi Valerie, so funny, I just got asked this question! 🙂 Here’s what I said, “…almond flour is a lot less absorbent than coconut flour (like A LOT). I know a few people have tried using oat flour with success, but I worry that almond flour would not be sufficient for absorbing the almond butter and creating a nice, firm texture. I’d recommend starting with about 3/4 cup almond flour, and experimenting as needed.” Hope this helps!
Following the paleo diet can be pricey. Inexpensive and healthy non-meat protein sources like soy and beans are off-limits, and a recent BMJ Open study shows that healthy meats like lean ground beef and boneless, skinless chicken breasts cost an average of 29 cents more per serving compared to less-healthy ones, such as high-fat ground beef and chicken drumsticks. Even switching from peanut butter to paleo-approved almond butter will cost you—it goes for up to $13 a jar.
Lexi! I just made this recipe for the first time yesterday to eat alongside our burgers – and they were PERFECT. Great consistency, nice flavor and best of all – the rolls retained their shape and didn’t rip like most buns do while eating the burgers. My husband loved them! We plan on making these on the regular. Thanks so much for creating/sharing this!
A strict paleo diet does not allow dairy products because hunter-gatherers did not milk cows. Some paleo dieters say dairy is OK, especially if it is grass-fed because grass-fed butter, for example, has more omega-3s. Fermented dairy products are also OK for some paleo eaters because they have a lower content of lactose and casein, the two concerns paleo dieters have with dairy.
Thanks for reading this post. Of these recipes, pick one that sounds good to, and try it. These are all good recipes and fairly easy to make, I like to make the Cheesy Tapioca Flatbread, as its pretty quick and tastes great. I’ve got lots of paleo resources and recipes on here, so click around to find out more about paleo. Keep me posted on how things go and always feel free to share a story or ask a question.
I am BLOWN away by this bread! I added up the protein and net carbs … umm … WOW. A huge bonus is that both kids – one of whom is crazy picky – AND my husband both love it!!!! They devoured the first loaf within a few hours. This will obviously be a huge staple in our house. It’s really a God-send. Our son, who is the picky eater, is mostly picky about proteins. He won’t eat any meat except for chicken, no eggs or dairy. We’ve gone gluten/casein free to see if it helps with his autism and as much as I totally wanted to eliminate bread, I finally just had to accept that he HAD to eat a peanut butter and honey sandwich at lunch. My cracker/veggie/peanut butter dip thing just wasn’t working. Not only will he EAT this bread – he wouldn’t eat the other gluten-free breads I was making – it is actually giving him the ONE thing he needs most – PROTEIN. Seriously, thank you, thank you, thank you!!!!!!!!!!!!!

Hi Elana! I just found your website and I’m so glad that I did! I’ve been on a GF diet for about a month after having years of terrible GI problems. I can’t remember when I didn’t have GI issues, and have done a number of elimination diets to figure out the problem. I’ve visited a few gastroenterologists and they haven’t identified anything “wrong” with me. I still haven’t pinpointed it, but overall I feel happier knowing that I’ve omitted something that was such a big part of my life before. Your bread recipe was very much needed since I still have an affinity for bread-like (carb-y) foods. The bread is delicious and SO hearty. I was skeptical at first, but it turns out I’m hooked on the stuff! Unfortunately I didn’t have coconut flour, so I ended up using 2 T of GF flour, it still worked! I have a shipment coming soon and can’t wait to try it out with the CF! Thanks again, I look forward to reading more of your posts even though I’m not a paleo nut! ;) 

Liza, I haven’t tried this recipe using cashew flour, but if you’ve had success using a 1:1 substitution for almond flour making other bread-type recipes, I think it could work! I also haven’t tried this recipe using coconut milk, but other readers have and said it works well. Yes, please let us know how it goes if you try it with these substitutions!
Well… it turned out beautifully. It rose evenly, it was light, fluffy and baked through. It tasted very good, both plain and toasted with butter. I truthfully do not know if I would add the butter the next time I make a loaf because I was so pleased with this version. I will likely reduce the erythritol to 1 tablespoon or less for a more subtle sweetness in the future. This recipe has so many flavour possibilities and I look forward to trying out all of my ideas using this excellent base. It is also good to know that it can be made without the additional fat component. Don’t get me wrong, I am keto and a committed high fat enthusiast but slathering some fat on top of the bread… butter, pâté, nut butter… will work just fine for me.

Made this today. Came out perfectly! Hubby and son are grain free, and son has Autism which comes with food sensory issues and limited palate! My son liked this bread. It’s true that it’s not a standard slice like with traditional loaves made with wheat flour, but it’s big enough to make a sandwich still. Thanks for the great recipe! Tried to rate it but it won’t let me go up to 5 stars so rather than give you less, I’ll just not rate it officially. But….5 stars!!
Nice and firm. Baked it on the recommended temp, added 6 or 7 minutes. Pressed the middle and it was great. I let it cool. What was nice about it was obviously it’s low carb bread…hurray for that, but it cut well. Got 18 slices easily about 1/2 inch thick without breakage. Most importantly, it wasn’t greasy, or almond tasting overload, just delicious.

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


There is little argument over the health benefits of fruits and vegetables. They are chock-full of vitamins, minerals, fiber and antioxidants. The only caveat for paleo dieters is that some vegetables are starchy (e.g., potatoes) and some fruits are higher in sugar (e.g., bananas). So, if you are trying to lose weight or watch your blood sugar levels, eat these in moderation. In fact, potatoes are banned from some versions of the diet.

I love this recipe, I just tweaked a couple of things to get it how I wanted it. I replaced 1/2 cup of almond flour with an extra 1/2 cup of tapioca starch. I also separated out all but one of the egg whites, and beat them to a soft peak. After mixing the wet ingredients into the dry ingredients, I folded the egg whites in. This helped give it a boost to make it a bit taller and fluffier. The final product was springy and tasty, and better than most gluten free breads I’ve purchased.
Don't go running away from this (slightly) longer list of ingredients just yet. These two-bite minis look—and taste—like something from the Cheesecake Factory, but they’re packed with good-for-you ingredients, like zucchini and cashews. They're worth every second (and every speckle of coconut sugar). Craving a caveman-size slab instead of these dainty bites? Just add the crust to a pie pan and make one big cheesecake instead.
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 :)

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.
ok my bread did not quite look like this.it had ammonia scents. serious…. seriously working recipes….open to suggestion…my husband’s mum was a a baker…..I fail at every attempt to provide. Your assistance is helpful.thx I am the ever so lucky lin..plan to stay lucky….(ps do this b/c my bs is borderline.fasting bs +90……..and though, my spouse refuses to acknowledge it he has issues as wel).180 after a mango whatever…I love this man, and plan to keep him with me. forever….pls assist..so tired of numbers that are compromised….bull ..we are a unique community because we care…many others are impacted, they just do not connect… We are the only people who appear to care about what elevated glucose does to people….I care for my mum…….she is blind…..confused……multiple strokes..pls, keep helping…Mom was a pilot, a photograhpher, an independent woman from the age of 15. Now, she lves in a bedroom, vision gone, and momory deplleted…….life does not have to end this way. She loves your recipes……I prep them……you have made her happy…love, lucky lin………..
They go through a virtual checklist on what makes a bread a bread, and it’s pretty much right on. You want your bread to be able to toast up in the toaster, to have a crust on the outside but be soft on the inside, and to slice up without giving you too many problems. The reason this becomes important to consider is because many breads that try to cut out wheat and up falling short of many of these requirements. But this bread is up to the challenge and can be that go-to bread recipe you’ll need while going with the Paleo lifestyle.
Hi Ashley, Usually egg whites take just a few minutes to beat to stiff peaks. Definitely not 40 minutes. Old eggs can sometimes be the culprit, or a bit of leftover fat/grease from something else in the bowl can prevent stiff peaks (this is especially common when using a plastic bowl). Lastly, it could be that your mixer isn’t powerful enough to beat that many whites to stiff peaks, but this reason is a last resort and probably less likely. Cream of tartar is a huge help in reaching stiff peaks so you can try adding that next time.
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I followed the recipe to a tee, used all recommended ingredients. I’ve attempted making it twice, the first time I didn’t have a food processor and that was a complete fail. The second time, today, I bought a food processor and attempted it again. The egg whites were fluffy but never got to stiff peaks… maybe my eggs were too cold? Anyway, I baked for 30 mins, and it wasn’t even golden brown on the top so I didn’t put the foil on time and cooked it another 20 mins. I just pulled it out about 20 mins ago and it is golden brown. However, it is a very moist almost like a banana bread texture. I just popped it back in the oven hoping it will “dry up”. Any recommendations? Do I need to cook for and hour ?
thanks for the reply, but im still confused. the arrowroot you have pictured at the bottom of the recipe is the “flour” not the powder. I used the powder. however, it was hard to find and the only bottle of it that I could find was short of the 1/2 cup required in the recipe. I see you can buy larger quantities of the powder on-line. I added a TBSP of regular baking powder to make up for the short arrowroot powder. It came out pretty good!
The Great Cholesterol Con: The Truth About What Really Causes Heart Disease and How to Avoid It by Dr. Malcolm Kendrick reveals that high cholesterol levels do not cause heart disease; that high-fat diets–saturated or otherwise–do not affect blood cholesterol levels; and that for most men and all women the benefits offered by statins are negligible at best. Other data is also provided that shows that statins have many more side affects than is often acknowledged.

Vitamin D is the one supplement that would be paleo. At least it would be for those of us that don't live outside year round. You can have your D level measured. The low RDAs only prevent definable deficiences, not problems that take a long time to develop. Michael Holick, MD is a leading writer on this subject. This is a 10 page PDF: Vitamin D: importance in the prevention of cancers, type 1 diabetes, heart disease, and osteoporosis and its companion Sunlight and vitamin D for bone health and prevention of autoimmune diseases, cancers, and cardiovascular disease [change PDF to 100% to read]. Or if you prefer, there is an hour video on YouTube.

Paleoista: Gain Energy, Get Lean, and Feel Fabulous With the Diet You Were Born to Eat by Nell Stephenson. Paleoista is not only a how-to book, it is also a glimpse into the life of a woman who gives advice on how to eat this way, and lives the life, day in and day out. The author's websites: NellStephenson.com Nutrition & Fitness and Paleoista.com. To be published May 1, 2012.

Meet Grok. According to his online profile, he is a tall, lean, ripped and agile 30-year-old. By every measure, Grok is in superb health: low blood pressure; no inflammation; ideal levels of insulin, glucose, cholesterol and triglycerides. He and his family eat really healthy, too. They gather wild seeds, grasses, and nuts; seasonal vegetables; roots and berries. They hunt and fish their own meat. Between foraging, building sturdy shelters from natural materials, collecting firewood and fending off dangerous predators far larger than himself, Grok's life is strenuous, perilous and physically demanding. Yet, somehow, he is a stress-free dude who always manages to get enough sleep and finds the time to enjoy moments of tranquility beside gurgling creeks. He is perfectly suited to his environment in every way. He is totally Zen.
I’ve made this bread several times now in a traditional loaf pan and it came out great. A little short, but fully cooked and tasty and since i wasn’t using it to make a sandwich I was ok with the short, squatty loaf. The other day i decided to add the magic line loaf pan to my amazon order just to see what was so great about using this kind of pan. I made the recipe (the first one) just as I always have, same ingredients, same proportions, no subs and my bread came out barely cooked. The whole inside was raw. I continued to bake it and continued to bake it…..for another 45 min! and still raw. I pulled off the cooked “sides” and put the raw goopy mess back in the pan for another 30 min. Still raw in the middle. Not sure what’s so “magic” about this pan….???

Coconut Flour: As Lexi pointed out Coconut Flour is not a 1:1 ratio. Coconut flour absorbs a LOT of liquid, so you have to either combine it with other flours in light quantaties, or use 6 eggs for every 1/2 cup of flour. Yes, I said 6 eggs with every ONE HALF cup of coconut flour. You can also use various liquids. Either way, it needs to have the same consistency as it would if you used the almond flour, it should be thin like pancake. If not it will out very dense.
Ok, I did mine a little different. I can’t eat the almond flour so I substituted non glutton Oat flour and I also added chia seeds. I wasn’t able to get the right sized pan, mine is the larger one, so I noticed that the bread wasn’t going to be very high, so …. I made another batch of bread, added it to the lower layer and cooked. Oh wow!! So good!! But I can’t eat it all at once. Poo! Anyway, don’t be afraid to use the bigger pan, just double the recipe.
I would like to try this Paleo recipe as it really does look like a healthy one! We appreciate all your hard work “tweaking” these recipes to get them just right! However, I would like to comment that some of your recipe “supporters” live in Canada and we can’t get some of the brand named items you mention at times. Perhaps for this reason some have asked re substitutions. As an example, I made your Chocolate Prune Bars the other day but wasn’t sure about the NuNaturals Stevia. I didn’t know whether it was a powder or a liquid, and since we don’t have that brand here I took a “leap in the dark” and used SweetLeaf Vanilla Creme since there was vanilla in the recipe anyway. I’m sure yours turned out better than mine but I’m going to try again. Also, wasn’t sure whether the chocolate chips were semi-sweet or unsweetened, but just used what I had, which was bittersweet. I guess that item is pretty well a personal choice. Just thought I would let you know that we do have some different brand names in Canada which can sometimes confuse the issue.
Look yummy. Can’t wait to try. Confused about your ingredient list. (1 cup can coconut cream. 1 T plus 1 T). Are you saying 1 can or 1 cup or 2 Ts? Are you saying coconut cream or the cream part of a can of coconut milk? So, could you please explain what you mean? I have used cans of coconut milk and of coconut cream. Need to know how much of which! Thanks
I’m new to the paleo lifestyle, if I’m honest I’m new to healthy non fast food lifestyle as well. I have recently undergone gastric sleeve surgery and had thought I would never be able to eat a sandwich ever again. Then I found the Paleo food movement and in particular your site. I have tried a lot of your recipes and this bread is my favorite. I love how moist it is and that it remains fresh for a full week. It also freezes well too. Thank you so much for re-introducing me to the sandwich.

One common lament about those deciding to go on the Paleo diet is having to give up bread. But just because you can’t eat what and grains anymore doesn’t mean you can’t enjoy nice slice of bread or two, just as long as it conforms to the Paleo dietary recommendations. Here is our select list of Paleo-friendly breads that you can use for sandwiches, toast, or just to enjoy on their own.


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.
I made dressing/stuffing out of this bread! I cut the bread into slices, then cut the slices into cubes. I put them on a metal pan and into my toaster oven on low temperature and let them crisp up. It takes a good while, but they DO get crisp! Then I have my croutons for the dressing. The dressing I made was delicious. I think the next time I make the bread to use for croutons I’m going to add onion powder and sage to the mixture before baking so the croutons will be seasoned some before I begin making the dressing! Love this bread! It is the most like wheat flour bread that I have tried! Thanks Maya!

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.
Hi Elana! I just found your website and I’m so glad that I did! I’ve been on a GF diet for about a month after having years of terrible GI problems. I can’t remember when I didn’t have GI issues, and have done a number of elimination diets to figure out the problem. I’ve visited a few gastroenterologists and they haven’t identified anything “wrong” with me. I still haven’t pinpointed it, but overall I feel happier knowing that I’ve omitted something that was such a big part of my life before. Your bread recipe was very much needed since I still have an affinity for bread-like (carb-y) foods. The bread is delicious and SO hearty. I was skeptical at first, but it turns out I’m hooked on the stuff! Unfortunately I didn’t have coconut flour, so I ended up using 2 T of GF flour, it still worked! I have a shipment coming soon and can’t wait to try it out with the CF! Thanks again, I look forward to reading more of your posts even though I’m not a paleo nut! ;)
Combining higher protein intake and fresh vegetables leads to another major benefit: blood sugar stabilization. Between 35 and 45 percent of the average Paleo diet is comprised of non-starchy fresh fruits and vegetables that won’t spike blood sugar levels, making it an optimal diet for diabetes prevention. This is because nearly all of these foods have low glycemic indices that are slowly digested and absorbed by the body.

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Hi! I eventually used flaxseed meal, as the recipe suggested so that could not have been it. I eventually made another loaf the next day, using the left over dry mixture I had, adding some more almond flour, and golden flaxseed meal. Essentially I reduced the ratio of the dry ingredients to give the loaf a more spreadable texture. That seemed to work, although I cannot remember exactly the ratio in which the dry ingredients were reduced! memo to self: make notes IMMEDIATELY.
NeanderThin: Eat Like a Caveman to Achieve a Lean, Strong, Healthy Body (Hardcover) by Ray Audette, with Troy Gilchrist, was one of the early paleo diet authors. His home page NeanderThin [now restored from archive.org] has a diet based on the ideas of paleolithic nutrition. The diet can be followed as a low-carb, moderate or high carb diet, depending upon whether and how much fruit is used. You can read up through page 19 of the book at Google Books. The original press release from 1999. [The webmaster has an extra copy with the author's signature for sale. It has the original lime-purple cover. Pristine new condition. $60 (shipping included). Paypal only. Use e-mail link at page bottom.]
Whenever I come across a recipe and I want to convert it to grams I use the amount on say my bag of almond flour and calculate it out. My almond flour weighs out to be 112 grams per cup so for this recipe you would use 224 grams of almond flour (I use superfine Kirkland brand from Costco and I’ve also used Bob’s Red Mill superfine and they both work equally well). The 2 tablespoons of coconut flour is a small amount so I wouldn’t bother weighing that out. As for the flax seed, I buy mine whole and measure accordingly and grind in my coffee grinder.
A number of randomized clinical trials have compared the paleo diet to other eating plans, such as the Mediterranean Diet or the Diabetes Diet. Overall, these trials suggest that a paleo diet may provide some benefits when compared with diets of fruits, vegetables, lean meats, whole grains, legumes and low-fat dairy products. These benefits may include:
A number of randomized clinical trials have compared the paleo diet to other eating plans, such as the Mediterranean Diet or the Diabetes Diet. Overall, these trials suggest that a paleo diet may provide some benefits when compared with diets of fruits, vegetables, lean meats, whole grains, legumes and low-fat dairy products. These benefits may include:

In addition, no statement on this website has been evaluated by the Food and Drug Administration, and any product mentioned or described on this website is not intended to diagnose, treat, cure, or prevent any disease. If you purchase anything through a link on this website, you should assume that we have an affiliate relationship with the company providing the product or service that you purchase, and that we will be paid in some way. We recommend that you do your own independent research before purchasing anything.


This bread is, hands down, THE best GF/paleo bread I have ever had or made in my life. It is so simple, so easy, so perfect, and so delicious that I haven’t been able to stop staring at it, mouth agape. (Quite convenient since that makes it easier for me to continuously eat it.) With Kerry butter it is simply divine. I will never want for another quick/soda bread recipe ever again.
I made this bread tonight and it turned out pretty good. It’s tender and has a good crumb. I didn’t have the problems that some had with holes or rawness in the middle. I used four eggs, subbed tapioca flour for the coconut flour since I was out of coconut, and subbed Trader Joe’s ground almond meal (I pretty much exclusively use the TJ’s almond meal when almond flour is called for, and have never had problems). The bread does taste a bit too strongly of soda for my tastebuds, so maybe baking powder would work just as well. I’ll try it next time and report here. My loaf did not rise as much as the photo shows. Comparing the size of the loaf to the jam jar (which is a typical small jam jar) and the spoon in the photo, I think the loaf was probably baked in a smaller pan than the one called for in the recipe. Thus it looks like it rose a lot when it really was just baked in a smaller pan.
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
I love this recipe! This last time I made it, I split the dough into 6 rounds and baked it in my bun pan, making 6 “hamburger buns”. I like this size better than the loaf slices because I can get a more substantial sandwich. It held up great to a BBQ chicken sandwich as well as a simple almond butter and jelly sandwich… I think this will be my preferred way of baking the bread. Thanks for such a great recipe, Elana, I love it!
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!
Diana Schwarzbein is another M.D. that has come to realize that low carb is what works. See reviews at The Schwarzbein Principle. The book is based on her work with insulin-resistant patients with Type II diabetes. She concludes that low-fat diets cause heart attacks, eating fat makes you lose body fat, and it's important to eat high-cholesterol foods every day.
Anna, I haven’t tried making this bread without the vinegar, so I don’t know for sure how the recipe would fare without it. Vinegar here is used not only for the right flavor, but also to react with the leavening agent and create the proper rise for the bread. If you take out the vinegar, you’ll need to replace it with another acid. Can you tolerate lemon juice? If so, I’d try this recipe using 2 to 3 teaspoons of fresh lemon juice in place of the vinegar. Let me know how it goes if you give it a try!

My quest has been bread with more than 5 gr fiber. Chia flour is what I have found. I substitute it for 1/3 of the flour in a recipe and it does the trick. It is lavender though and does tend to make my sandwich bread a little grey. But it is very pretty in blue berry muffins and pancakes. I grind my own rice flour, millet and corn flour and it makes a huge difference.
It turned out great! Such an amazing crust crunch and it has that spongy texture that all the other paleo breads don’t. It’s soft, light and spread on with Kerrygold salted butter!!! It’s got the slightest hint of sweet. Can’t wait to make my paleo strawberry jam for this! Also excited about applegate lunch meat with this bread for sandwiches! This will be a staple for us (im allergic to preservatives).
Thank you for taking care of us who need your recipes! I recently found out that tapioca comes from the cassava plant and that is where they get cyanide from, so I know longer eat it and found out that I was allergic to it. If its not refined enough, it is a problem for many people who eat it and don’t know why they don’t feel good. You might want to consider not using it or xanthan gum or guar gum in any of your recipes either. They come from Pakistan and India and cause stomach distress in many people as they are a bean. Guar gum is used in oil fracking so it’s really not a great ingredient to be putting into food either!
My husband and I just started paleo at the beginning of the year and we both knew that giving up bread would be hard. Probably harder for my husband who is a steak bread and potatoe type of guy. We both absolutely loved it. I will have to double the recipe but as for this loaf he added a little butter and honey and said it was extremely filling. Thanks again
Richard Nikoley has the blog Free The Animal. He loves meat eating. His diet is near paleo, with the addition of some gray-area foods that he likes. These days most of his posts are on food. One recent trend in the paleo community is trying to optimize the proportions of the foods eaten. If you've read my definition you'll know that I simply define the diet as foods in and out. One of Richard's posts: Optimality: A Fool's Errand? has produced a long discussion of this trend.

I made dressing/stuffing out of this bread! I cut the bread into slices, then cut the slices into cubes. I put them on a metal pan and into my toaster oven on low temperature and let them crisp up. It takes a good while, but they DO get crisp! Then I have my croutons for the dressing. The dressing I made was delicious. I think the next time I make the bread to use for croutons I’m going to add onion powder and sage to the mixture before baking so the croutons will be seasoned some before I begin making the dressing! Love this bread! It is the most like wheat flour bread that I have tried! Thanks Maya!


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.
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