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………..
Thank you Lexi for sharing your “Sandwich Paleo Rolls” recipe!! This is the second time that I have made them and each time I make a double batch!! I make the rolls in a muffin tin as I do not have the round forms. I also substituted coconut oil for palm oil — I used the same amount. These are GREAT right out of the oven with a bit of butter and some honey!! 🙂 The rolls are just as good and soft 3 days after baking them. Thank you!! Thank you!!
Early man didn’t have microwaves, but if they did they surely could have whipped up some of this Paleo bread. Sometimes you need or want bread in a hurry, like if you forgot to make it, or if you realize that a meal would be perfectly complete if it just had some bread to go with it. While there may not be any ancestral connection to our love of bread, it’s hard to argue that it’s become a staple of many diets, and really helps to satiate an appetite. But since it represents a part of the Neolithic time, bread isn’t truly Paleo even if it’s made with Paleo friendly ingredients.

Maya, I can’t tell you how excited I am to find this recipe! I have three young cats who are on a raw diet. In my previous life I was a home economics major and was taught not to waste anything. So from making their raw food I have the byproducts of egg whites and chicken bones and skin. It all gets frozen for future use. I use the bones and skin to make my own bone broth but I have egg whites out the ying yang! They are frozen in jars with the measurement of the contents on the lid. Now I’m going to thaw some and make bread! Have you tried making french toast with this?


This is a complete list of foods not allowed on the paleo diet. It’s a sad day when you first have to say goodbye to these foods but, once you start, it’s much easier and you find there are even better paleo substitutes for these foods. The first few weeks might be tough, but if you stick with it over time, it’ll be worth it. We promise. Here’s the ultimate list of foods not allowed on the paleo diet.
I completely omitted the palm shortening and didn’t replace it with anything – I can’t tell that anything’s missing. I also doubled the recipe and put it all in one loaf pan like some others did and baked it for 30 minutes. Even the hubs, who is truly a bread addict, really likes this recipe! I think they’re kind of English Muffiny and I toast the slices for sandwiches. Gluten gives me eczema and I never thought I’d get a good sandwich bread again. Thank you! 🙂
Still, many scientists have expressed concern that we do not yet have enough evidence to make any strong claims about the paleo diet’s health benefits, especially its long-term effects. In fact, in an article in response to the first review, authors Tanis R. Fenton and Carol J. Fenton, from the Cumming School of Medicine in Canada, wrote a letter to the editor in which they expressed their disappointment with the review. (5)
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.
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.
The New Evolution Diet: What Our Paleolithic Ancestors Can Teach Us about Weight Loss, Fitness, and Aging by Arthur De Vany. Art is the grandfather of the "Paleo Lifestyle" movement. The plan is built on three principles: (1) eat three meals a day made up of nonstarchy vegetables, fruits, and lean proteins; (2) skip meals occasionally to promote a low fasting blood insulin level; and (3) exercise less, not more, in shorter, high-intensity bursts. Note that the book is anti-fat. All oils are to be avoided, though canola is considered okay for higher temperatures. Egg yolks are to be skipped now and then. Published December 21, 2010.
Drop Grok into the Hiwi's midst—or indeed among any modern or ancient hunter–gather society—and he would be a complete aberration. Grok cannot teach us how to live or eat; he never existed. Living off the land or restricting oneself to foods available before agriculture and industry does not guarantee good health. The human body is not simply a collection of adaptations to life in the Paleolithic—its legacy is far greater. Each of us is a dynamic assemblage of inherited traits that have been tweaked, transformed, lost and regained since the beginning of life itself. Such changes have not ceased in the past 10,000 years.
If you don’t have a wood stove with a proper warming oven up top – who does these days? – then try my never-fail trick for proofing yeast: Turn on the oven light 10-15 minutes before you begin to proof your yeast. Once your yeast/water/maple syrup mix is stirred, pop the container in the upper half of your oven and close the door. It’s warm, draft free, and as long as your water is the correct temperature and your yeast is still viable, this works every time.
I have all the seeds but sesame seeds. I just have a small jar of those for using on top of things. Which of the other seeds could I use instead? Or, maybe chia seeds in a smaller amount? I also have a 3 seed mix with chia, flax and hemp. It really looks great! I haven’t had a lot of success with other keto, low carb breads. Want to give this a try.

I am allergic to chicken eggs so I have to use duck or no eggs. I will look for lighter flax though. I just thought there was no difference but colour. I did try it with two of the duck eggs only using the whites. It came out a bit lighter but still dense. My 4 year old even loved it and that is a hard thing to do lol! I toasted in a pan with grass fed butter and put maple syrup on, he asked for it the next day (this is a child that hates breakfast food)! So good! Thank you!
I wish I had taken a photo because this bread is gorgeous! My husband (who is anti-healthy food) said “I see bread like that and I want to eat it…but since you told me it was made with almonds I won’t, out of spite”…and then 10 minutes later…”that would taste really good toasted with butter” (and a big chunk was missing from the loaf). So easy to make with ingredients I always have on hand. Bravo! I will be making this weekly!
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 :-)
The New Evolution Diet: What Our Paleolithic Ancestors Can Teach Us about Weight Loss, Fitness, and Aging by Arthur De Vany. Art is the grandfather of the "Paleo Lifestyle" movement. The plan is built on three principles: (1) eat three meals a day made up of nonstarchy vegetables, fruits, and lean proteins; (2) skip meals occasionally to promote a low fasting blood insulin level; and (3) exercise less, not more, in shorter, high-intensity bursts. Note that the book is anti-fat. All oils are to be avoided, though canola is considered okay for higher temperatures. Egg yolks are to be skipped now and then. Published December 21, 2010.

Sugar is almost always manufactured and should be avoided on the paleo diet. This means you’ll need to cut out the delicious but destructive sweets and sugars that are standard in the Standard American Diet. The rule of thumb here is: if it contains a ton of sugar, it’s probably not on the paleo diet friendly. That said, here’s a specific lists of sweets that are not on the paleo diet food list. You might want to take a moment to say goodbye to them before you start your paleo diet journey.
I made this last night and it turned out great! I used Bob’s Red Mill almond flour which I know you don’t usually recommend and subbed 1/8 cup chia seed for the flax because that’s what I had on hand and it worked well. We’ve had grilled cheese and peanut butter sandwiches so far. My son is autistic and a very picky eater, and sometimes we have a hard time getting him the protein he needs so this recipe helps a lot. Thanks, Elana!
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.
Carol: For anyone gluten intolerant, or worse, that’s a given. What quickly becomes apparent to anyone providing for this aspect of diet and reads labels, is that commercially available i.e. highly processed versions of bread etc are ridiculously loaded with poor quality fats, sugars and yet other refined flours etc to ‘compensate’ for wheat comfort. No, gluten free food, as in what is usually available to mimic where flour is widely used ‘n’ enjoyed in bought ready-to-eat products, is far from healthy…. why we’re here!
The only downside is that it is small and we eat almost all of it in a day! I’d love to make several loaves at a time and freeze them. Have you tried freezing it? How do you wrap it and how long does it last in the freezer? Thanks so much for this recipe, it’s made going paleo so much easier for my family, especially when I think about school lunches!
I made you Paleo Bread today. It was YUMMY with my grass-fed Beef Vegetable Soup. I didn’t change one thing (except I only had a 8.5×4-inch glass loaf pan–my smallest). It turned out great. It did stick a little on the very center bottom. I think I may have been a little anxious to get it out of the pan, but your suggested pan would be a much better choice.

This was awesome. This is my second attempt at a no wheat bread. I did one before with coconut flour and it tasted like a salty cake. This is perfect. And I had to make few substitutions. Can’t wait to try the original recipe as I know it will taste even better. I had to substitute the flax meal and seeds with ground sesame and sesame seeds (no background on this, I made it up because I didn’t have flax seeds) and used olive oil instead of butter because I was too anxious to get it done and didn’t want to wait the melted butter to cool off. Even with this changes it browned perfectly, and it’s so fluffy!!! I’ll try toasting it to get a harder texture to be able to use it with toppings. Thank you very much for this recipe. 5 stars!!!
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