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.
Hi Nancy, this recipe does not make enough batter to properly fill a full sized loaf pan. So, if you use the recommended size baking pan, the bread will be the proper height. If you use a pan that is bigger than the one I used, your bread will rise, but it won’t fill the pan to the right height. Here’s an example that might help –if you place 1/2 cup of water in a 1/2 measuring cup it will be 100% full to the top of the cup. If you put the same 1/2 cup of water in a 1 cup measuring cup it will only fill it 50% and will only be 1/2 full in height. That’s why a loaf pan that is too large doesn’t work for this recipe when it comes to the height of the loaf :-)
Alyssa, one more thing. Both the bowl and the beaters need to be spotlessly clean. If there is one hint of oil anywhere the whites will not beat properly. Nicole is correct about not using a plastic bowl. Plastic will even absorb oil to say nothing of the microscopic amounts that get into the surface when it’s scratched. When baking it is always best to use a metal or glass bowl for all of your mixing.

What did I do wrong? This came out VERY moist… like a banana bread. Nothing like loaf/sandwich bread. I did end up cooking it nearly 31 minutes because pick still wasn’t coming out clean. Mine seems much darker too. I didn’t use the flax seeds (daughter has a sensory issue with nuts/seeds in breads) (You’ll notice I put sesame seeds on half for me…would that make it that much different? I used the proper size – but glass pan (all I have in loaf style) Flavor is good… but far too dense to consider using for a sandwich and not sure how Biikeweaver got 18 servings (!?) from this size loaf pan? But THANK YOU for posting. This was my FIRST attempt, so I’ll try again!
Made this today, had a couple slices for a sandwich for lunch! My add-in spices was a Mediterranean spice blend that added a nice depth. I froze the rest for future sandwich cravings… thanks for an easy recipe with everything I have on hand! Oh, and I used 3/4 cup of dehydrated almond pulp from making milk, and 1/2 cup bob’s red mill gf flour instead of all almond flour!
Fruits are not only delicious, but they’re also great for you. That said, fruits (even paleo-approved ones) contain large amounts of fructose which, while much better than HFCS (high-fructose corn syrup), is still sugar. If you’re looking to lose weight on the paleo diet, you’ll want to cut back on your fruit intake and focus more on the vegetables allowed on the paleo diet. However, feel free to have one to three servings of fruit a day. Check out this list of paleo diet fruits and see if you’re not hungry by the end! (We’ll admit, we’re partial to blackberries!)
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.
It’s not magic—these bread recipes really are Paleo-compliant. They use ingredients like almond flour, tapioca flour, and flaxseeds to make it work. And while it’s probably not great to just swap out your regular bread for one of these if you want to get into the ~true spirit~ of the plan, they’re a great option to have in your back pocket when that toast craving hits hard.

I was hesitant at first to try to make the bread because I didn’t want to waste the expensive ingredients. Well the bread taste even better. It doesn’t have any eggy flavor. It actually taste better than any paleo bread I’ve ever had. It was a little dense and didn’t rise as much but it was a first try with seed flour. I did have a reaction from the seeds and the baking soda. Green spots lol. My neighbor said it was the best I have ever made. It will need some tweaking. So Adriana if you find a better way to make this rise better please let me know. It was also a little greasy but just a little. I. Trying pumpkin seeds next. Thank you so much for giving us a great bread recipe that is so versitile. if anyone finds a way to improve this please let me know. You will be very happy if you try this with sunflower seed flour.


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
Bailey, We’re so happy to hear you enjoyed this recipe! Regarding having bread fall, did you cook it for the full amount of time the recipe calls for, and did you cover the top with foil for the last 15 minutes? If so, there might be an issue with your oven’s calibration (you can get an inexpensive oven thermometer to check this). Another tip is to let your eggs come to room temperature first. Another factor is the altitude at which you’re baking; if you’re at high altitude, you might need to slightly adjust the oven temperature and bake time. The other thing to remember is that there will usually be a little bit of fall to most keto breads (in fact, every keto bread we’ve ever made) because keto flours lack gluten and are naturally quite dense; however, you can see in the photos, we still got a good rise on this loaf. I hope these tips help!
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.
You don’t always have to have ordinary bread when it comes to Paleo bread, and this recipe lets you have focaccia bread, which can really open the doors for a lot of gourmet sandwiches. Picture some nice organic roasted turkey breast resting between a few slices of focaccia, and some nice grilled vegetables to top it off. That’s the sort of meal that will leave you totally satisfied, and won’t put a dent in your waistline. The use of flaxseed meal, almond flour, whole eggs, and Extra Virgin Olive oil keeps you on the approved foods list and results in zero guilt.
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.
I just wanted to say that I made this bread and it came out fantastic! I’m very pleased with it. It held together nicely and had a good taste. I felt it was also a great base for maybe some nut additions or raisin bread for a sweet twist. I’m definitely going to be playing around with this recipe. It was so EASY to put together too! Just perfect for a busy family trying to stay healthy and feel good. Thanks so much Elana!
Baked this bread yesterday and it exceeded my expectations! I’ve baked other GF/low-carb breads and was always dissatisfied with the texture. The combo of almond flour, coconut flour, and flax works really well here. The Paleo bread’s flavor reminds me of a popover, and it holds up well in sandwiches. It did take a long time to bake, but that might just be my oven. The bread looks and tastes great! Thank you, Elena!
this bread is fabulous! i made it in a larger bread pan, making the loaf a bit short. . . Next time, i’ll use a pyrex bread pan (smaller) so that the loaf is a bit taller. Wondering if i could make 1.5 of the recipe for a taller loaf in my bigger pan. . . so many things to try. Oh and my kids loved it! They thought it was banana bread even though it isn’t really sweet, i think the texture gave them that impression. I am thinking i could use this as a base for a yummy banana bread, adding a banana or two. I’ll let you know if i try that.
In any case, I was finally able to have a little sample of bread and butter which was thrilling and so yummy. I originally intended to make turkey sandwiches with the loaf, but may end up repurposing it. It would make some great croutons for the Gnom-Gnom stuffing recipe. But I can also see some bruschetta in my near future. By cutting the loaf horizontally, I think I can still manage to get at least one turkey sandwich out of it this week. That’s if I don’t keep sneaking little slices for bread and butter 😉
Jazzmin, you are correct and the active cultures in the yogurt will not survive during baking. However, the reason why I mentioned those facts about yogurt on my post is because a lot of people following a paleo diet simply won’t eat dairy because at one point dairy was classified as “not paleo”. There are so many amazing health benefits from eating fermented foods and raw, organic dairy from pasture raised animals that I feel it is important to educate people.
I’ve never left a review before, but can’t help myself because this gluten-free bread is to die for (figuratively). Although, I did make a couple of adjustments because I’m allergic to tree nuts and sensitive to coconut products. In place of almond flour I made my own cashew flour (added raw cashews to food processor and let run until as fine as I could get it without it turning into butter). I substitute the coconut solid for Spectrum Organic Palm Oil shortening. I was worried that it would taste eggy with 4 eggs, but went ahead and used 4 eggs and YEAH — not eggy tasting (to me). P.S. Cashews nuts is not a tree nut, it’s a legume.
I tried this today. I used flax instead of chia bc I had it in my pantry. I sliced and toasted it, and served it with a roasted butternut squash soup on a freezing cold day. I was very impressed! Right out of the microwave it seems disturbingly eggy. But after toasting it, the texture was so bread-like. I can’t wait to make this for my husband who just jumped on the paleo wagon. Thanks for a great, simple recipe.
More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!
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!
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.
For instance, the fat allowance of the diet may be problematic. “My biggest hang-up with the paleo diet is all of the saturated fats it promotes with all of the meats,” explains Holley, noting that you could look for a locally sourced meat, whose origin and method of raising you're aware of, as a healthier option. Saturated fat from meat has been linked with an increased risk of early death. (9)
Just made these today. They are really tasty. I love all those layers, especially that coconut filling! Question: How long do these store in the freezer? It’s just for me and my husband so I’d imagine it would take at least several days to go through these. Even one is filling and satisfying. which I like. You don’t have to eat a ton of it to be satisfied. Do you store yours in an air tight container? Mine are still out in the parchment-paper lined pan. Thanks.
Alcohol is a no-no if you are strict paleo. Beer is made from grains, and liquor also contains traces of gluten. But, good news for cider-lovers: most hard ciders are gluten-free, so they are allowed. Check the label to be sure. Red wine is more accepted in the paleo community because it contains the antioxidant resveratrol, but sorry chardonnay lovers, white wine is technically not allowed.
I made this recipe exactly per instructions and result was great taste and texture. The only concern I had was when adding the vinegar to the whisked bubbly yeast and egg white /butter mixture it went from smooth and fluffy to thick and lumpy. Further whisking didn’t improve. Wondering what the vinegar is for and if the rise would be even better without it. Also, any idea what curdle (ie butter or eggs). Also wondering if add the cream of tartare directly to the eggs as being whisked would also improve it.
The Sugar Addict's Total Recovery Program by Kathleen DesMaisons. While this isn't really a paleo book, it does point out issues with the foods we aren't eating. The books claims the excessive processed sugar consumed is responsible for "mood swings, depression, fatigue, fuzzy thinking, PMS, impulsivity ... [and] unpredictable temper." She says her research shows indulging in sugar highs should be treated much more seriously, akin to heroin or alcohol dependency, because sugar causes spikes in the neurotransmitters serotonin and beta-dopamine just like those drugs.
Thank you so much for this! I have always LOVED bread and made my own before going Paleo earlier this year. Now my husband asked me to bake him Zucchini Blueberry Bread, my absolute favorite, more of a cake than bread. I knew it would be irresistible for me. The day I made his bread, I found your post (again). You said we could add fruit, so I added shredded zucchini and blueberries. AWSOME! Although it appeared to be done after 90 secs., there was a raw section inside. I put it all on a plate and microwaved a bit longer. What a great make over for an old-time favorite. Thanks again.
re almond flour & coconut oil, any health food store staff would be super helpful in pointing you to the right ones, especially when you tell them you’ll baking. he showed me unbleached almond flour and coconut flour (Bob’s Red Mill is all over NYC, at least, and you can get it online http://www.amazon.com/Bobs-Red-Mill-Organic-16-Ounce/dp/B000KENKZ8/ref=sr_1_4?s=grocery&ie=UTF8&qid=1383057846&sr=1-4&keywords=bob%27s+red+mill+coconut their products are consistently great, IMHO)
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.
To come back on the diet not being paleo….u can adjust a little…use coconut oil and the coconut cream and then it is paleo as she already wrote down. I follow the paleo diet via the dr terry wahls protocol because off my ms and not aloud butter neither so I made a couple of changes and btw! With the paleo u are aloud to eat for example Ghee butter,go and look it up!!!
Thank you so much for posting this recipe. I have been looking for a Paleo bread recipe. I already purchased the ingredients and am looking forward to my first loaf. The only substitution I’m going to make it using Bob’s Red Mill tapioca powder instead of arrowroot because I have it handy and need to use it*. Both are thickening agents so I don’t think it will affect the outcome. I do want to note here for you and your readers that although the yogurt comments you have are true (in my opinion as a degreed microbiologist),”…the live active probiotic bacteria in yogurt can rev up your immune system…”, these comments are void for this recipe because the live cultures will not withstand the baking process. The beneficial bactiera will die. You could still add the yogurt (I’m going to add almond milk yogurt or coconut milk yogurt since they are my favorites) to enhance the flavor of the bread but this addition will not impart probiotics to the bread. I think this is an important clarification as right now it reads as if this recipe will contain probiotics. Hope that helps and thanks again. I am so excited to use this recipe! Be well 🙂
I just made this tonight…I must say I was NOT holding out much hope, but O-M-G…it turned out delicious!! I didn’t have flax seeds (I used Chia seeds instead) and I didn’t have flaxseed meal…but had Flaxseed milled….and hey…it worked!! Thank you so much for the recipe. My only issue was that the top didn’t brown, it stayed kind of white-ish, I didn’t want to leave it in any longer cause I was afraid of over-cooking…any tips for getting the top to brown?

I made this but didn’t have baking powder, so I subbed a little baking soda and greek yogurt instead. I also added some italian herb blend. I froze it overnight to take to camp. Now it’s perfect for a lunch or snack. I’m topping a slice with a little goat chesee, fresh basil, couple pieces of spring mix and a few cherry tomatoes on the side! It’s delicious!


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].
I was curious about the pan and found a very interesting 1 out of 5 star review on Amazon. The customer who purchased and used the pan not only got a metallic taste in her(?) first loaf, but the bread was also tinged green. She had to throw the bread away. I do not know if it would get better with use and washings, but she gave a good enough argument for me to avoid this buying this particular pan.
This is the best gluten free bread recipe I’ve tried! So glad I found this. It’s not crumbly, very bread-like, just a bit dense. I loosely followed the recipe and changed a few things. I omitted the maple syrup to make it whole30. I didn’t have arrowroot so I subbed tapioca starch per some of the comments and added some chia seeds as well. Since there was so much coconut oil in it, I plan on experimenting and using olive oil so it doesn’t have too much of a coconut taste. My husband didn’t really notice it though. He is the gluten free one and he’s very picky about his bread, but this got his approval! I added some almonds on top and garlic and Italian herb seasoning to give it a flavor boost. I had trouble with this in the blender, maybe because I don’t have a very good one, so I will just use a mixing bowl next time. Thank you for sharing! I will be telling my friends about this!
So since you are making your own sunflower seed flour, I would recommend you sift it to remove any large chunks. Then when you mix the wet and dry, add a small amount of the dry mixture to the wet and mix, then add the rest of the dry mixture to the wet, and mix to combine everything. I don’t think over mixing will be an issue here, except if you whipped your eggs, which in that case you may want to mix the eggs in the batter last.
these were amazing. I was skeptical at first because of other failed experiments. I decided to try these one more time and it worked. High in ww points at 6 but worth it. I didn’t have a mould but use 1/2 cup measure and made 4 “pancakes” each about 5 ” round and baked for 10 minutes. Used coconut oil instead of palm oil, the only change I made. Worth the effort and will make this routine. Thanks
Well my Bread wasn’t tall enough for say sandwich stuff, and I am not sure if I did anything wrong, I know I used the wrong sized bread pan so that is one thing. However, I couldn’t believe how great it tasted, it was more like a moist custard shortbread. The texture and color were perfect. I cut some thick slices and buttered both sides cooked them in a pan. I spread some sugar-free preserves on top, wow is that good. I may not have made it as intended but I can’t complain. The flavor is amazing.

I made it today. Didn’t have applesauce so I tried apricot puree. Not sure what the batter should look like mine was thick so added juice from the stewed apricots had to add water so that it resembled batter. Didn’t have the round pans so I used little loaf pans took longer to bake. End result bread chewy not fluffy doesn’t taste bad but definitely not what the picture shows. Will have to remember the applesauce next time. ? Does the batter resemble pancake batter or a quick bread batter
I just tried this for the first time tonight and followed the recipe exactly. I bought all of your recommended brands of ingredients, including the right sized pan. The texture is great (though the bread is still hot out of the oven!) and the taste is pretty good. Let’s face it, it’s not yeasted/gluten bread. But it’s definitely a very acceptable substitute. I really appreciate the nutritional content of this bread. Most of the commercial gluten-free products make me crazy with their nutritional emptiness. Looking forward to trying more of your recipes.
Once your yeast is proofed, add in the egg, egg whites, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become thick as the flours absorb the moisture. 

One question, when I released this bread out of the pan there was a very strong ammonia smell coming from the bread. After it cooled this ammonia smell was gone. I’m just curious what could cause that odor? Is it a reaction from the almond flour? I was just caught off guard when I bent over to get a whiff of the freshly baked loaf and it smelled of ammonia!
I also doubled the recipe in an attempt to make the loaf larger, because my loaf pans are bigger. After doubling, I took out enough of the batter to make 6 rolls in a muffin top pan. I filled the holes not quite to the top, then put the remaining batter into the loaf pan. It didn’t seem to help with the size of the loaf much. I may try it again using the full double batch. I added 7 minutes to my bake time for the bread and did the toothpick test. I have to say, I prefer the rolls, which I baked for 18 minutes. They are wonderful for breakfast when filled with an egg, sausage, and cheese!
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.

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.
I would first like to thank you so very much for your recipes, research and website…I Love them all!! I make your paleo bread every week and have been substituting egg whites for the eggs and I notice that my bread always has a crack in the center. It could be the oven, I’m not sure, but I really like the way it turns out with the egg whites. I make a double batch and bake it in a big bread pan so it is more like a loaf of sandwich bread. Thanks again for all you do
I love this bread!!! Because of this bread, I can eat a sandwich now and then and not be in pain from gluten and additives. I’ve also made it into French toast and it came out great. Dairy is a problem food for me, so I substitute the butter for coconut oil and use coconut cream in place of yogurt. I freeze this bread in half loaves so I always have some on hand. Delicious!!
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