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.
I notice that you call for Celtic sea salt in your recipes – any particular reason why you call for that over other kinds of salt – i.e., regular table salt, kosher salt, or other types of sea salts? I ask because I don’t have this particular salt at home, but have others, and don’t want to ruin the recipe(s) if the measurement conversions are different for fine ground vs. coarse, for instance….
Trying to devise an ideal diet by studying contemporary hunter-gatherers is difficult because of the great disparities that exist; for example, the animal-derived calorie percentage ranges from 25% for the Gwi people of southern Africa to 99% for the Alaskan Nunamiut. Descendants of populations with different diets have different genetic adaptations to those diets, such as the ability to digest sugars from starchy foods. Modern hunter-gatherers tend to exercise considerably more than modern office workers, protecting them from heart disease and diabetes, though highly processed modern foods also contribute to diabetes when those populations move into cities.
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Sounds great. I just wondered if I chose to use just coconut flour and not almond, how much more coconut flour would I use than the original recipe calls for? I know that coconut flour soaks up much more liquid than almond floud so not sure if I would also need to add more liquid and if so what and how much? I’m new to paleo and not much of a cook but I’m trying to change that, esp with this new lifestyle change I’m trying to make. The Paleo bread I can get in stores is just too expensive, so I’m trying to do this on my own to save money. Also I need something like this to use with almond butter as a post-workout snack after hitting the gym. Options for portable protein are really limited, so that would work the best.
This is the best grain-free bread recipe I have ever tried. I didn’t have the loaf pan so I used one of my small casserole dishes and it came out square and a little darker around the edges. I used 1 1/2oz. of coconut oil and mixed it with 1/2oz. of melted butter and it came out really moist. It also came out dark like whole wheat bread, so I am assuming that I used just a little too much flax meal. I love you for taking the time to perfect this!!! I’m thinking of making a spice bread next time. Let you know if it works!!
Thank you so much for this recipe. I have experimented with various paleo bread recipes and this one is the best, yet! Best sandwich slices. Best toast. Best warm out of the oven take to the table bread. I wasn’t sure it would rise and when it did I did the happy dance around my kitchen. FYI, I didn’t have tapioca starch so I used Trader Joe’s gluten free flour (which includes tapioca starch) as a substitute. I also lined the glass pan with parchment after I greased it. Fluffy, flavorful, delicious! Not just good paleo sandwich bread. Good bread, period.
Michele, this bread is amazing! I made it without the golden flax meal because I didn’t have any. I made a loaf with eggs, according to your menu and one without for me since I’m allergic to them. I used Egg Replacement for them. It was the BEST paleo bread. I ordered the Golden Flax Meal on Amazon yesterday and plan to make this again. Thanks so much for sharing! Blessings to you!
Adoption of the Paleolithic diet assumes that modern humans can reproduce the hunter-gatherer diet. Molecular biologist Marion Nestle argues that "knowledge of the relative proportions of animal and plant foods in the diets of early humans is circumstantial, incomplete, and debatable and that there are insufficient data to identify the composition of a genetically determined optimal diet. The evidence related to Paleolithic diets is best interpreted as supporting the idea that diets based largely on plant foods promote health and longevity, at least under conditions of food abundance and physical activity." Ideas about Paleolithic diet and nutrition are at best hypothetical.
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.
*I researched on yeast substitue sites that the apple cider vinegar (you or lemon juice if you prefer )and baking soda ratios MUST be a proportional 1:1 . (Ex: 1 tablespoon of each). Also when you add all the dough ingredients together, omit Applecider vinegar and baking soda untill your ready to pop dough in pan into the oven. (Whisking the vinegar and baking soda together also produces the same desired effect as yeast in a regular bread recipe ..thus the addition quickly and at the end)
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.
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!
Paloa, my dear woman! You need to be recognized as a saint! I just made this bread and holy smokes. It. Is. Awesome! I will make a few tweaks the next time I bake it – I baked it for high altitude (I’m at 5800 ft) but apparently my oven is on steroids – it was to hot and the top was over brown – I checked it about 20 min in and it was already dark. But, I have a plan for next time. When I pulled it out of the pan, a corner came off – which was great because I didn’t have to wait to try it! I’ve also tried your chocolate sour cream cupcakes and the cream cheese frosting this week – holy smokes they are delicious! I’m so glad I found you and can’t thank you enough for sharing your knowledge and recipes with all of us! Have a great week! –Rena
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.
What is the tunnel effect? A hole or a tunnel of “less-cooked” batter as I am encountering? It’s not raw enough to not eat. Just a tad denser and wetter. But it’s truly delicious. I finish it off under the broiler for 2-3 minutes other wise the too does not brown even after 30-33 minutes. Any suggestions on cooking all the way through? (Oh…I should ad that I’m using a 5×9 Pyrex for baking. That’s prolly part of the problem).
OMG…Could your FABULOUS coconut palm syrup/recipe be used/considered as the ultra-expensive COCONUT NECTAR?..If so…this is sheer BRILLIANCE as it has provided a needed “Eureka” moment for me in my quest for a low glycemic substitute for agave or honey..Is the resulting syrup suitable for use in this fashion in baking?…Thank you so much for contributing your wonderful idea.
One of the foods that people tell us they miss most after going keto is bread. (And cookies or cakes, but you get the idea.) We get it, bread is undeniably comfort food. Growing up, it wasn’t unheard of to eat toast for breakfast, a sandwich for lunch, and maybe even a slice of buttered bread along with dinner. Not only is that ton of carbs, but it’s also a lot of empty calories when we could have been eating real-food alternatives, like this bread made from nutrient-dense ingredients!
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.
Hi Michelle, some people left comments above and they made it with coconut oil and also flax as an egg replacer. They said these work well, but personally I haven’t tried it. If your daughter can have the yolk , you can separate it and just use that to make the bread. Also find out if she can have ghee because although it’s made from butter, it doesn’t contain the casein that most people react to in dairy.
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
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.
Today I accidentally used besan (chickpea or garbanzo flour) and again, it came out great. I had forgotten that the almond flour was in the fridge and not the cabinet. I was wondering what was going on when the dough was much more sticky, was slightly darker, and smelled differently. I realized my mistake, cooked it anyway, and now have an acceptable substitute for almond flour. I think I like the almond better, but will enjoy this loaf anyway.
First things first. And this is of utmost importance. Woot Woot is STILL cool. Says me. Because I say it all the time, so it just HAS to be cool, right?! Wait, since I’m the most uncool person on the planet, you probably should stop saying woot woot immediately. 😉 Second, I had ZERO clue you used to be an almond butter-making maniac! Oh I wish I was your bestie during THAT fun phase of your life! Now you are just a no-bake brainiac! (<– see what I did there?). These bars are FAB, just like all the rest of your no-bake bars! They look super creamy and uber dreamy… and most dangerous, because who in the world could eat just one (or 5) of these babies?! SO GOOD! Pinned of course! Cheers, sweets! And haaaaappy Galentine's Day!! XOXOXOX
I had the same effect but I used the same pan. The issue I had was the egg whites. I beat them with a mixer for 2 minutes with the cream of tartar and still couldn’t get them whipped. I’d say they were half whipped. I gave up and put them in the loan pan anyway. The bread looked the same and tasted great but it was somewhat spongy. I’m wondering if the egg whites really wouldn’t whip because I didn’t realize they had to be room temp. The bread is great but it won’t hold up for sandwiches. Any tips on egg whipping? I felt egg defeated today!
My bread came out a teeny bit “eggy”…which wasn’t bad, I still enjoyed it. Maybe some egg yolk made it in the batter??? Anyway, the slight egginess made me think of French toast. So with the last few pieces, that’s what I made. I mixed an egg, heavy cream, and a little vanilla to coat the bread…used browned butter to sub for syrup…then topped off with Swerve confectioners sugar. It was delicious!
WOW! I’ve tried so many other paleo bread recipes but felt like they either tasted like almond cake or banana bread (which is great if i want a sweet!) This is Super easy, super quick and great! In the excitement i even forgot to convert to Australian measurements and it Still worked out great! Bacon and eggs can now have some bread with it and tastes great with any paleo friendly nut spread/butter! Thanks for sharing.
Hi Solange, 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 :-)
Paleo critics point out that not all grains are created equal—whole grains do not spike your blood sugar as much as refined grains. Even so, paleo dieters still steer clear of grains because they contain different compounds and proteins like gluten, lectins and phytates, which they claim cause inflammation in the body and block other nutrients from being absorbed. Paleo critics say these compounds are not a problem unless you have an allergy or sensitivity.
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 :)
I am so looking for breads that work……….this does not……I have your books………..but the question about the ammonia…….they are an in your face issue…………for me, not till I sliced the loaf……but my nose is very sensitive….and I taste the amonia without ingesting the product…………my Mum, who has no sense of smell left, loved it…….. time to keep trying…………I am borderline diabetic, mum is, and my lover is in denial……………..so looking for something that passes as ‘bread’…………..thanks for the help………….luckylin……….
Paleo baked goods are free of gluten, refined sugars, and dairy. If you’ve perfected regular baking and now you’ve gone paleo, you might be surprised at just how different this way of baking is. I find that in order to get the closest simulation of regular bread (i.e., bread that has gluten), it’s often useful to use a combination of a few different paleo-friendly flours.