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.

New here, but loving your recipees so far (totally game changer for my diet and life)! I’ve tried this bread a few times now, but am struggling with it a little bit and was hoping that you could help me try to figure out what to try next. The taste is fantastic, but I’m having trouble with the rise. My yeast is bubbling and I’ve had it proving on my oven (which is pretty hot! –too hot?). The structure inside looks like there were air bubbles, but they got knocked out or something (sort of squished), but your picture looks incredible so I’m hoping that I can change something. The taste seems a little dense and chewy so far. I’m very new to baking, so it might also be a bake problem. I’m in Chicago.


Hi Sally, thanks for your comment and kind words. I mostly bake with almond flour and coconut flour because they are much lower carb than other gluten-free flours. Unfortunately, I don’t think they are elastic enough to make pita bread. When we have falafel and other foods that are typically served with some type of bread product, I serve in a lettuce wrap which takes next to no time to prepare, is low carb, and very healthy. Sorry I can’t be of more help!
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.
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!
Food and Western Disease: Health and nutrition from an evolutionary perspective by Staffan Lindeberg (MD at Lund University in Sweden) is the newest book promoting the paleo diet. It covers the link between diet and disease in the Western world (all major diseases, including cancer, heart disease, obesity, stroke and dementia) and towards a greater knowledge of what can be defined as the optimal human diet. Benefits and risks are detailed. The Amazon reviews are all 5 stars. Especially read Susan Schenck's detailed review. You can read a preview at Google Books
Health.com is part of the Meredith Health Group. All rights reserved. The material in this site is intended to be of general informational use and is not intended to constitute medical advice, probable diagnosis, or recommended treatments. All products and services featured are selected by our editors. Health.com may receive compensation for some links to products and services on this website. Offers may be subject to change without notice. See the Terms of Servicethis link opens in a new tab and Privacy Policythis link opens in a new tab (Your California Rightsthis link opens in a new tab)for more information. Ad Choicesthis link opens in a new tab | EU Data Subject Requeststhis link opens in a new tab
There were some recipes I tried that were decent enough and definitely passable as bread-like concoctions, but nothing was stellar. Or even good enough to warrant making a second time (IMHO). And there were also a few loaves that were actually pretty bad in different ways – either the flavor and/or the texture was just off – that ended up only being fit for the garbage (definitely a sad thing). But that’s how we learn, right?
In order to simulate a bread-like texture without using gluten, grain free and gluten free bread recipes often use a variety of different flours and binders. We’ve tried so many keto bread recipes that taste way too eggy or too much like almonds or coconut. The trick is to find a combination of ingredients that yields good flavor, as well as bready texture and a loaf that rises nicely.
As a follow up to my post a few days ago about the ammonia smell after I slice the bread…..someone mentioned it could be the flax. So I baked a loaf and substituted chia for the flax, and still got the ammonia smell. I am wondering if there is some kind of chemical reaction taking place? And if so, I would assume this is not safe to eat? Is it the baking soda? Or apple cider vinegar? I don’t want to keep using up all my almond flour (I use Trader Joe’s), so if someone has any insight I would love to hear. Thanks
Hahaha. That’s why we’re besties. We staunchly refuse to follow the times. ???? Now what’s this all about floral curtains? Do you have a set picked out for me? Lolol. I’ve never tried Justin’s vanilla AB. But now I’m super intrigued! Yes on the overheating–AB takes a lot longer than you would think. I will label at least 100 of these cookies for you. 😉 Love ya more! <3 <3
Hi! I feel kind of silly, since everybody else seems to be enjoying this bread but for me.. well – I managed to make a mess out of it. How come my bread turned out a pile of dry flour? I double-checked the recipe to see if I missed something, but I followed the recipe exactly. Can you think of something I could have done wrong? I would really love to make this bread! Thanks =)

If you’ve ever considered (or tried) the Paleo diet, your first thought was probably, “ugh, another one with no bread?!” We feel you, it’s a tough moment when you hear your beloved carbs must go. ICYMI, the Paleo diet cuts out grains and legumes in favor of a protein- and veggie-rich diet. Sure, Wonder Bread wasn’t part of a caveman’s diet, but that doesn’t mean modern-day humans haven’t found a way around the rules.


Slight changes I had to make: pumpkin puree in place of the applesauce (1:1), a whoopie pie pan in place of the ring molds, and I baked for 12 minutes instead of 15. The pan yielded 8 “rolls” which I sliced *very* thinly to make some jam and nut butter sandwiches. Delicious! Thanks so much for the recipe! (I found this recipe via Pinterest, by the way.)

As of 2016 there are limited data on the metabolic effects on humans eating a Paleo diet, but the data are based on clinical trials that have been too small to have a statistical significance sufficient to allow the drawing of generalizations.[3][6][20][not in citation given] These preliminary trials have found that participants eating a paleo nutrition pattern had better measures of cardiovascular and metabolic health than people eating a standard diet,[3][9] though the evidence is not strong enough to recommend the Paleo diet for treatment of metabolic syndrome.[9] As of 2014 there was no evidence the paleo diet is effective in treating inflammatory bowel disease.[21]
Cordain argues that chimpanzees and horses avoid meat, and they have big bellies that we would have if we didn’t ditch plants for meat. He also says meat increased human brain size, and decreased stomach size so we can have the six-pack abs that chimps can’t. But I looked at his endnotes with citations to research and couldn’t find the source for these theories. I also couldn’t find research showing that legumes and grains were invented by humans.
The EVO is designed to be the ultimate minimalist running shoe. The TPU Cage has breathable mesh and lightweight micro fiber reinforcements for maximum breathability and support while only weighing in at 7 ounces. The updated slim line VivoBarefoot shape and new ultra thin (4mm) soft rubber sole give maximum barefoot performance and response. The EVO is like running barefoot, but a little bit better. 100% Vegan.
I don’t have a processor big enough for the ingredients so I used my big mixer. I was afraid that the bread would come out tough because I used the mixer, but it wasn’t. It came out light and delicious, with a nice brown crusty crust and a soft inside-I love the nutty flavor. This one is a keeper- I’ll be making this often. Ditto your paleo breakfast bread.
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.
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!
Elana, is the honey used for sweetening in a Paleo-friendly way or to work as an acidic ingred. along with the ACV to activate the baking soda? I generally use coconut palm sugar syrup in place of agave and honey. I did so in this recipe as well but it came out a little bit dense, like a leavening issue. If you say the honey’s just to sweeten, I’ll adjust the leavening issue on my end by experimenting with other options. Otherwise I’ll use honey next time and see if that helps. The bread is fabulous regardless! Thanks!
So, just as I was about to put these in the oven, my 20 year old oven caught fire. After having the fire department visit, I used coconut oil spray on a glass square dish and cooked it in the microwave. Total time was about 8 minutes because I kept stopping and starting it. The recipe was delicious! Thank you to our fire department and to you for this wonderful bread alternative!
How quickly I have gone back on my promise to stop talking about the weather, but seriously, with a heatwave like we’re having right now, how can anyone be expected to focus on anything else? And I don’t know about you, but these days turning on the oven feels like a mortal sin. If you live in a place where you can even consider turning on your oven right now, I envy you. But for the rest of us, short of starvation (or, at the very least, dessert withdrawal), the only solution is a no-bake treat. All of these paleo desserts fit the bill. 
Hi Sophie, I have found that the best almond flour for baking are the ones that have the skin removed (blanched) and are very finely ground. Some brands call it almond meal and some almond flour, so currently there’s no standard name. I have also found that not all brand work well. For example the Bobs Red Mill brand fails most of the time for baking. My personal favorite brands are by Honeyville and welbees. You may be able to order these from amazon.
You’ve gotta love the folks over at TGIPaleo, they really know their stuff and it seems they’re always tinkering around in the caveman kitchens trying to whip up palatable Paleo food that keeps you within the Paleo guidelines. Here they’re doing their best to perfect the art of Paleo bread making, and they seem to have gotten it right on this one. Just to be sure they’ve gone and replicated their efforts in second version, covered below. They’ve used a combination of coconut flour, ground flax for heartiness, fiber and omega-3s, and arrowroot flour for added texture and taste.
Is there any place to get organic almond flour–and please don’t talk about Bob’s Red Mills. Most of their products are NOT organic and that includes their almond flour. I am pretty disciplined about not using chemically grown food. Also, since most American almonds come from California there is the added concern about whether they are watered with waste water from oil companies.
I’ve tried a few other paleo/grain free breads and this is by far the best. It tastes great but what’s amazing about this recipe is ITS SO EASY. Being able to throw all the ingredients in a mixer and not having to fuss with whipping and folding in egg whites, etc is a perk. I made two modifications and it turned out well. Slightly melted raw honey in place of maple syrup and I doubled the recipe because I like the loaf to be close to a standard size (obviously adds a quite longer bake time but worth it).
This is amazingly similar to real bread. I made a few changes, but I’m so happy with how it turned out! I can’t wait to make this for my Mom. Next time I will double the recipe to get normal sized bread. The changes I made were that I used 3 eggs and 1 chia egg. I also baked 10 extra minutes because of all the complaints about a doughy center, but ended up overbaking. Next time I will stick to the original baking time. Thank you so much Elana! I love your vegan herb crackers as well; I eat vegan 4 times a week and they are life savers! Definitely a staple. I can tell that they are one of the things I will be taking to college with me once I graduate in 2 years :) 

Can you put any yeast in the mixture? And if you did, would it help it rise more in addition to tasing more “yeasty”? I have been making (with great results) a browner, wheat colored bread from a recipe called Diedre’s For Real Low Carb Bread. It uses yeast and only has one rise after kneading with my dough hook attachment on my mixer. I would like to try some white bread.

The Paleo diet is the healthiest way you can eat because it is the ONLY nutritional approach that works with your genetics to help you stay lean, strong and energetic! Research in biology, biochemistry, Ophthalmology, Dermatology and many other disciplines indicate it is our modern diet, full of refined foods, trans fats and sugar, that is at the root of degenerative diseases such as obesity, cancer, diabetes, heart disease, Parkinson’s, Alzheimer’s, depression and infertility. – Robb Wolf
For most people the fact the Paleo diet delivers the best results is all they need. Improved blood lipids, weight loss, and reduced pain from autoimmunity is proof enough.  Many people however are not satisfied with blindly following any recommendations, be they nutrition or exercise related. Some folks like to know WHY they are doing something. Fortunately, the Paleo diet has stood not only the test of time, but also the rigors of scientific scrutiny.
The Stone Age Diet: Based on in-depth studies of human ecology and the diet of man by Walter L. Voegtlin. This was self-published back in 1975. Only a couple hundred copies were printed and distributed to friends and relatives. No one knew the book existed until some years later. In no way is he the father of the paleo diet. It is impossible to purchase. Apparently his descendents are planning a reprint, though the book is poorly written and not based upon factual anthropological information that even was available then. We have put up his Functional and Structural Comparison of Man's Digestive Tract with that of a Dog and Sheep. And a PDF can be found here.

Joel Runyon is the founder of Ultimate Paleo Guide and CEO of Paleo Meal Plans. He's a precision nutrition, and Gym Jones Level 1 certified, and helped millions of people get healthy and lose weight since 2012. Joel is also an ultra runner and endurance athlete - and in 2017, he became the the youngest person to run an ultra marathon on every continent in the world to build 7 schools with Pencils of Promise in developing countries.Follow him on Twitter, Instagram, Athlinks and read his full bio here.
Hi Eva, That’s awesome that you are helping your son this way. I haven’t tried this with other tools, but you could probably use either the blender or the food processor. The key is to pulse in step 5, not just constantly blend, so that the whites don’t fully break down. Other than that, it should be pretty similar. As for the yolks, if you don’t want to make creme brulee, I usually just put a couple extras into an omelet (or breakfast casserole, or any other dish requiring cooked eggs) mixed with whole eggs.
These are the best rolls I have ever had I have been gluten-free and Paleo for at least eight years and this is by far the best thank you so much for the recipe will make all the time have tried many many recipes just didn’t like him this is absolutely perfect. Also made them in a muffin tin pan just perfect for sandwiches or hamburgers or sloppy Joe’s.
TBK Fitness Program by Tamir Katz shows how to achieve fitness through a healthy, natural hunter-gatherer diet along with a comprehensive exercise program with over 60 different bodyweight exercises of varying difficulty targeting all of the muscles in the body. Also included is a detailed discussion of nutrition and the diseases of civilization based on scientific research, information on stress management and preventive medicine, recommendations on vitamin and supplement use, tips on how to make your fitness program succeed where others have failed, tips on food shopping and preparation, sample meals, and more. The Amazon reviews average to 4+ stars.
Healthy, delicious, and simple, the Paleo Diet is the diet we were designed to eat. If you want to lose weight—up to 75 pounds in six months—or if you want to attain optimal health, The Paleo Diet will work wonders. Dr. Loren Cordain demonstrates how, by eating your fill of satisfying and delicious lean meats and fish, fresh fruits, snacks, and non-starchy vegetables, you can lose weight and prevent and treat heart disease, cancer, osteoporosis, metabolic syndrome, and many other illnesses.
I am new to the Paleo diet and cooking with Almond Flour. I decided to try your Paleo Bread recipe first and it did not turn out the way yours looks in the picture…..instead it was more grainy and extremely dense, did not resemble bread in any way shape or form :-( I did not have coconut flour so that is the only ingredient I left out but I am hoping you can help me find the error in my ways. Please help!
The Hiwi are not particularly healthy. Compared to the Ache, a hunter–gatherer tribe in Paraguay, the Hiwi are shorter, thinner, more lethargic and less well nourished. Hiwi men and women of all ages constantly complain of hunger. Many Hiwi are heavily infected with parasitic hookworms, which burrow into the small intestine and feed on blood. And only 50 percent of Hiwi children survive beyond the age of 15.
Palm nuts and heart (Mauritia flexuosa)Brazilian Teal (Amazonetta brasiliensis)Wild root "Yatsiro" (Canna edulis)Red Brocket deer (Mazama americana)Wild root "No'o" (Dioscorea)Wild root "Oyo" (Banisteriopsis)Armadillo (Dasypus novemcinctus)Guava (Psidium guava)Yellow-spotted river turtle (Podocnemis unifilis)Wild root "Hewyna" (Calathea allouia)Mata Mata turtle (Chelus fimbriatus)Capybara (Hydrochoerus hydrochaeris)Silver Mylosomma (Mylossoma duriventre)Iguana (Iguana iguana)Iguana (Iguana iguana)Orange (Citrus x sinensis)Roseate Spoonbill (Ajaja ajaja)Roseate Spoonbill (Ajaja ajaja)Collared peccary (Pecari tajacu)Wild rabbit (Sylvilagus varynaensis)Piranha (Serrasalmus)Trahira (Hoplias malabaricus)Collared anteater (Tamandua tetradactyla)Gold Tegu (Tupinambis teguixin)Mangoes (Mangifera)Wild legume "Chiga" (Campsiandra comosa)South American catfish (Pseudoplatystoma)Charichuelo (Garcinia madruno)Yellow-footed tortoise (Chelonoidis denticulata)Caiman (Caiman crocodilus)
Michele, this is the most delicious bread and can’t believe it’s paleo. So easy to make and keep. After a few days of keeping it out, I cut the rest into slices, put slice sized parchment paper between each one and freeze. I save the parchment for future loaves. Getting ready to make another one. It’s so delicious! Thank you for all your attempts to perfect it. YUM!!
Hello!! Went grain free about two months ago to reverse a chronic illness. Am feeling great but was jonesing for a piece of bread!! Big time!! And that’s what you gave me! I wish I could share the photos I have of this loaf which baked up beautifully!! It is light and airy and tastes mild and yummy. Interestingly, when I toasted it up, a hint of coconut came out (obviously from the coconut flour). Thank you so much for sharing this… sandwich here I come!!
Fresh fruits and vegetables naturally contain between five and 10 times more potassium than sodium, and Stone Age bodies were well-adapted to this ratio. Potassium is necessary for the heart, kidneys, and other organs to work properly. Low potassium is associated with high blood pressure, heart disease, and stroke — the same problems linked to excessive dietary sodium. Today, the average American consumes about twice as much sodium as potassium! Following a Paleolithic diet helps to remedy this imbalance.
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.
Mine had a distinct ammonia scent, which I noticed from the comments was an issue for a few other posters as well. My research tells me not enough acid in my batch to neutralize the soda. I may have left it a bit too long in my processor because my coconut oil was lumpy and I was trying to break it up. It tastes a bit like Irish soda bread, which is not my favorite. I’m thinking of experimenting with baking powder instead to suit my personal preference.

OMGee! This is fantastic! Even my husband said this bread was amazing, and he normally dislikes anything made with almond flour. The ultimate test will be son, who I still buy normal bread for, as he doesn’t have to be gluten free, like my daughter and I. I didn’t put the palm shortening in as I didn’t have any, but don’t think it really needs it. I doubled the recipe (so glad I did), and used my English muffin rings, it made 6 of them. Enough for dinner tonight and lunch for my daughter tomorrow. Can’t wait to try more of your recipes!
I love love love love!!! This recipe. My only questions are how should I store the bread? And how long should it last without spoiling? I made a loaf on Sunday evening and kept it in an airtight container on my counter. By Friday morning (or maybe even before because I hadn’t eaten it for a day or so) it was ripe. Smelled like something was fermenting. Any tips? Maybe I should have stored it in the fridge.
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!
Our ancestors didn't chase cows and chickens around in the wild. They hunted game, antelopes, buffalo, and probably some animals we've never heard of that are long extinct. Their meat was generally quite lean, and provided more healthy omega 3s than meats from modern day animals, even the grass-fed ones, according to Dr. Katz. Many of the plants that thrived back then are also extinct today, making it impossible to truly follow their meal plan, he says.
Most Paleo dieters of today do none of this, with the exception of occasional hunting trips or a little urban foraging. Instead, their diet is largely defined by what they do not do: most do not eat dairy or processed grains of any kind, because humans did not invent such foods until after the Paleolithic; peanuts, lentils, beans, peas and other legumes are off the menu, but nuts are okay; meat is consumed in large quantities, often cooked in animal fat of some kind; Paleo dieters sometimes eat fruit and often devour vegetables; and processed sugars are prohibited, but a little honey now and then is fine.
Love this bread only bread other then what I make at home I can eat. I have celiac disease, and Ulcerative Colitis, I have a allergy to corn, intolerance to carbs, yeast, soy, dairy, among a few other things. Julian Bakery Almond Bread is a life saver, reminds me of whole grain bread from my child hood. I love to put nutivia butter flavored coconut oil on it and toast it with cinnamon. IT does have to be toasted to hold up well but raw I like to use it to scramble in with eggs sometimes. Toasted it is great with almond butter and sugar free jam, avacado and eggs, bit of avacado mayo, and what ever else you wish. I find they work better as open sandwiches, then a true sandwich. Other thoughts try topping them with a paleo cheese after toasting and slowly warm it up to melt it on (Julian paleo cheese can take a bit to melt so low and slow as to not burn it) and it makes a lovely cheesy bread. One of my oddest and favorite things is a bit of nutiva butter flavored coconut oil and some caraway seeds as this makes it taste like a rye bread I use to eat as a child before my diagnosis.
Hi, I’ve made this recipe twice and LOVE the taste. However, both times the bread would rise so high in the oven, but as soon as I take it out to cool it deflated and middle sink down. What could’ve gone wrong? Over mixing? I did switch coconut flour to all almond flour instead. Could that be a problem? Please help as I’m anxious to make another batch. Thank you.

I just wanted to mention, because I don’t believe it has come up yet, that I substituted ground sunflower seeds for the almond flour (they are much cheaper and I have successfully used them in many almond flour recipes!) however I noticed something very odd this time… the bread was green when it came out of the oven! I was stumped, but after some research, found out that baking soda reacts with the chlorophyll in sunflower seeds and turns them green.
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).
All content on elanaspantry.com is licensed and the original creation and property of elana's pantry (unless otherwise noted). You may use recipes from elanaspantry.com as long as their usage adheres to the following license criteria: (i) the recipe is to be credited to elanaspantry.com; such credit is to be linked back to the original recipe at http://www.elanaspantry.com/ (ii) you may not use any recipes for commercial purposes. Photos on elanaspantry.com may not be used.
Excellent recipe. I doubled the recipe so it’s standard bread slice size. I baked it for almost 60 mins (fan forced oven 325F) checking it about 50 mins in. It turned out amazing. Very filling. One sandwich fills me right up. Each slice is about 240 calories if the whole loaf is cut into 16 slices. Thank you for the recipe. I will bake it several times a week. I wrap the bread in cheese cloth and inside a ziploc bag and keep it in the fridge so it will last longer. I’m Australian and I have to eat it with Gluten Free Vegemite. OMG… delicious. I use a Coconut Spread, basically taste like butter and smear vegemite on it and OMG YUM!!! I’m in love and found something I can keep around when I’m hungry on the spot. Thank you! I have a beautiful picture of the loaf. Too bad I can’t find a place to post on here. If you have one made with coconut flour, let me know and if it sticks as well together like Almond flour. I think the Arrowroot does the trick to sticking it all together.

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!

The paleo diet (also nicknamed the caveman diet, primal diet, Stone Age diet, and hunter-gatherer diet) is hugely popular these days, and goes by one simple question: What would a caveman eat? Here, we explain what the paleo diet involves, its pros and cons, and, ultimately, what a modern person needs to know to decide whether or not to take the paleo diet plunge.
Using sweet potatoes as your base ingredients serves a few purposes. First, it makes it so you don’t have to use a wheat or grain source as the main ingredient. Second, it provides plenty of antioxidants and vitamin support from the sweet potatoes, as well as additional fiber. You’ll still want to get a serving of vegetables in with your meal, as this doesn’t really cut it if you’re having a nice portion of meat with it. Think green leafy vegetables in a salad and you’ve got a nice balanced Paleo meal.
As I type I have my first loaf of Paleo Bread in the oven. I live in South Africa where we apparently don’t have any flax meal…so I imported some from your side of the world and can’t wait to taste the results. My daughter, who suffers with severe juvenile arthritis and for whom we all made the conversion to Paleo, and I made it together and experimented with your silver dollar pancakes for fun at the same time. Those were delicious and enjoyed with blueberries and a bit of honey.
It took me a few days to finally getting around to making these but I did because of your sloppy joe recipe you just posted. They are awesome!!! Next time I will make a double batch of buns! I used a muffin top pan for the buns and they came out perfect for tops and bottoms so I didn’t even have to split them. They bakes up really smooth and held together perfectly for wet sloppy joes! Thanks so much for developing and sharing your recipes. I am definitely becoming one of your biggest followers! Everything you make “works”!
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.
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

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!
Health.com is part of the Meredith Health Group. All rights reserved. The material in this site is intended to be of general informational use and is not intended to constitute medical advice, probable diagnosis, or recommended treatments. All products and services featured are selected by our editors. Health.com may receive compensation for some links to products and services on this website. Offers may be subject to change without notice. See the Terms of Servicethis link opens in a new tab and Privacy Policythis link opens in a new tab (Your California Rightsthis link opens in a new tab)for more information. Ad Choicesthis link opens in a new tab | EU Data Subject Requeststhis link opens in a new tab
When you are separating the eggs if you use the method of pouring the egg from one half of the shell to the other you have to be extremely careful because the sharp shell can easily break the yolk. There are tools that you can purchase that will cradle the yolk and let the white run into a separate bowl. Or, you can use your hands. You need to make sure that your hands are extremely clean and fresh from being washed. Break the egg into one hand and let the white slip between your slightly separate fingers. The yolk will settle into your hand and the white will slip off into the bowl.
Just made my 3rd loaf. My technique has been improving each time so I am getting a better result! I had never baked anything before like this and there is an art involved. But the deliciousness has never been absent… the mixture of these ingredients has been amazing. Just going from Salvador Dali bread to Leonardo Divinci for style is the new goal!
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.
Hi. I purchased the fox run pan just to be able to make this bread. Although I like the taste, both times I’ve made this the bread has a large uncooked section in the middle. The second time I made sure to cook for the longer time and inserted a knife to check, which came out clean. Although the uncooked section is smaller, it is still there. I followed the recipe and do not know what went wrong. Any suggestions?
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.
Get in a serious dose of healthy fats with these peppermint patties. Coconut butter, coconut oil and shredded coconut pack a hefty dose of it, but more importantly, when they’re mixed with cacao nibs powder and peppermint extract, they taste like a better-for-you version of your favorite peppermint treat. Plus, when an ingredients list includes two pinches of love, how can you go wrong?

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. 
×