We Want to Live: The Primal Diet (2005 Expanded Edition) is a book by Aajonus Vonderplanitz. His basic philosophy is that (a) food is to be eaten in a live, raw condition; and (b) a diet rich in raw fats and raw meats from natural sources is essential to health. However his diet includes massive amounts of raw dairy. From the Planets is a book review by Ralph W. Moss. The Live-Food Mailing List discusses the concepts of this book.
They go through a virtual checklist on what makes a bread a bread, and it’s pretty much right on. You want your bread to be able to toast up in the toaster, to have a crust on the outside but be soft on the inside, and to slice up without giving you too many problems. The reason this becomes important to consider is because many breads that try to cut out wheat and up falling short of many of these requirements. But this bread is up to the challenge and can be that go-to bread recipe you’ll need while going with the Paleo lifestyle.
Vinegar might seem like an odd ingredient for bread, but in this recipe, it's an important one! There's baking soda in this recipe, and in order for it to work properly, it needs an acid. That's where the vinegar comes in. No acid = no lift, so we want to make sure we've got something acidic in the dough to put that baking soda to work. If you don't have vinegar on hand, try lemon juice!

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.
Paleo bread fantastic, I truly believe this is the best I’ve ever made, I used Tupelo honey and Braggs raw unfiltered vinegar and it really masked the over egginess that sometimes comes with paleo bread, it toasted up great, thanks for all your hard work you give such great alternatives for a grain free diet, love the date nut bar it’s always a hit at work.
Kim, thanks for your comment. I’ve baked this bread at both sea level and 8,000 feet and haven’t found any need for adjustments. The issue is likely the size pan that you baked the bread in. 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 bread “rising” and the height of the loaf :-)

This was my first foray into paleo breadmaking (and eating). DELICIOUS! I had to leave the room or else I would have eaten the whole loaf. I’m experimenting with recipes to try and find a GF sandwich bread that my kids will like. I’m going to make this again but will either use the coconut cream or use sweetened yogurt or add honey to make it a little sweeter. I’m also thinking about making it in a tin can so I can cut it into round slices.


Traditional lemon bars are so good, but that sugar high comes with a subsequent crash. That’s not the case with this Paleo-friendly version. Using honey instead of refined sugar keeps things sweet without throwing your blood sugar out of whack, while using coconut flour in the crust makes it perfectly crunchy. Make an extra batch because these will go quickly.
The best part about baking up this bread is that it makes your whole house smell like you’re making cinnamon rolls. Scratch that, the real best part is eating this bread because it tastes like you’re eating cinnamon rolls. The only difference is you won’t be eating a bunch of artificial and processed ingredients, and instead you’ll be getting nourished by foods that your body craves, like flax seed, banana, honey, and more. Here’s a bread that you can really sink your teeth into and be totally happy with what you taste.

The last thing I can think of is the brand of almond flour you’re using and how you’re measuring your ingredients. Not all brands of almond flour are good for baking. Some are coarser and more oily then others, and this can affect the texture of baked goods. I always recommend people to use the same ingredients as I list below the recipes so that there’s no fail. If you can’t find the brands of almond flour I recommend, maybe you can order it online. My favorite brands are by Honeyville, Welbee’s and Nuts.com. Honeyville is now sold at Costco. Let me know if this helps.


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 line of VivoBarefoot shoes have a design based on the simple principle that being barefoot is the healthiest way for you and your feet to be. An ultra thin (3mm) puncture resistant sole allows your feet to be as millions of years of evolutionary design intended Barefoot! There are many styles with each in many colors. Plus many more styles that are not available through Amazon.com. Many of them are conventionally styled and can be worn to work. For the current models see Amazon.com. One style is discussed below.
Another great recipe! So quick and so easy and so delicious! I used normal ground almonds, so the texture is more coarse and the bread turned out a darker than on Adriana’s pictures. I used coconut oil instead of butter and as I didn’t have enough arrowroodpowder at home I made half the amount and made muffins instead of a bread loaf. The baking time can be reduced to approx. 15 min. when making muffins.They turned out really fantastic, fluffy, moist and if you like the taste of coconut you should definitely make them with coconut oil instead of butter 🙂 I also love, that there’s no sugar involved! Thanks for sharing this recipe with us!
Like many diets, the risks that come from eating the Paleo Diet is due to an imbalanced diet. For example, the Paleo Diet requires eating a large amount of meat. This can lead to excess consumption of saturated fat and cholesterol. “Those that follow this pattern of eating do not account for the differences in fatty acid composition of the meat of the animals today versus the composition 10,000 years ago." Malik told Live Science. "During our ancestors’ days, the fatty acid composition of livestock consisted of higher omega-3 fats— fats that actually improve our health. However, due to differences in the way we feed and raise livestock today, the meat tends to be higher in saturated fat.”

Proof the yeast. This involves mixing dry active yeast with water that’s just warm to touch (between 105-110°F to be precise) and maple syrup or honey for 7 minutes until foamy. And before you scream sugar (!!) remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count at all. And yes, this is a scientific fact.
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.
I didn’t have almond flour so substituted 1 cup millet flour and 1 cup sorghum flour for the almond flour, and baked in an 7.5″ x 4.5″ x 2.5″ loaf pan. The loaf was short, about 1.5″ tall, the texture was pleasantly dense and held together well. The taste, however, was pasty (like flour) and the bread was dry. (I noticed afterwards that the sorghum flour package said to substitute 15-20% sorghum flour in your recipe, so that may have affected the taste and dryness.) I tried a slice with a topping of honey, and that was pretty good, but not good enough. So I made croutons, which were delicious. I cut the bread into small cubes and spread them on a cookie sheet, sprayed them with olive oil spray and drizzled 1/2 stick of butter over them, then seasoned generously with Nature’s Seasonings and garlic powder (for a richer crouton, could also sprinkle with parmesan cheese). I tossed them to distribute the seasonings and baked them at 350 degrees about 20 minutes until crunchy. I’ll try the recipe again when I have almond flour.
Another 2014 study in the European Journal of Clinical Nutrition compared the effects of the Paleo plan to those of a standard low-fat diet on 70 obese, postmenopausal women. After six months, the Paleo group lost 14 pounds on average, while the other group lost nearly 6 pounds. After a year, the Paleo group had lost 19 pounds on average, and the low-fat dieters had dropped 10 pounds. A year later, both groups had regained some weight: The Paleo group was still down 10 pounds, while the low-fat group had dropped an average of more than 6 pounds.
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I’ve lived with food intolerances for about 30 years so I’m happy experimenting with all sorts of different ingredients. However, I’ve recently realised I have a problem with gluten and whilst I can make breads such as this one successfully I’ve never found a substitute that gives me the elasticity of gluten (I am unable to eat gluten free flour and having found out the ingredient that gives it the elasticity I no longer want to eat it). Have you ever found a flour or a combination of ingredients that gives the elasticity to make something like pitta bread? May I say that I wish I’d had access to your blog, ideas and cook books 30 years ago, they’re fantastic and my life would have been so much easier. Thank you for making the time to both experiment and share your ideas with others.
I want to marry you because of this recipe (okay, maybe a tad dramatic). I only had tapioca starch so made it according to your instructions and subbed the flaxseed meal for chia because that was all I had but this bread turned out perfectly. I’m not exactly paleo and I’m generally a good cook, bad baker but this worked even for the inept baker like me. Thank you so much! Next time, I think I’ll try topping it with sunflower seeds just for an extra bite!

Whenever I come across a recipe and I want to convert it to grams I use the amount on say my bag of almond flour and calculate it out. My almond flour weighs out to be 112 grams per cup so for this recipe you would use 224 grams of almond flour (I use superfine Kirkland brand from Costco and I’ve also used Bob’s Red Mill superfine and they both work equally well). The 2 tablespoons of coconut flour is a small amount so I wouldn’t bother weighing that out. As for the flax seed, I buy mine whole and measure accordingly and grind in my coffee grinder.
If you’ve been laying off the magic 7 layer magic cookie bars this holiday season because of their layers of processed sugars and fats, I have some good news for you.  We can make these magical bars of goodness PALEO, VEGAN and CLEAN so you can treat yourself and still maintain your healthy eating goals!  How do we do it? To make my 7 layer bar recipe…
Wonderful recipe; made it today and will make it again. Two changes I had to make: having no golden milled flax, I had brown flax seeds which I ground in my food processor, (didn’t get as fine as milled). Also had no arrowroot, so used tapioca flour. Delighted with the results. It rose beautifully, had to bake it a few more minutes; the top was a bit less smooth than yours, and the texture is probably a bit different due to fax seed not being as fine as milled. It is still a keeper as it holds together well after slicing. My husband (not paleo) made disparaging remarks when I told him I was making paleo bread, but he ate two thick slices with butter before I snatched it away. He says it won’t hold together for sandwich, but I will make him eat his words tomorrow. Thanks for the wonderful recipe! When this is gone, I am going to make the multi-seed and nut bread.
Oh my goodness. I’m new to your site and this is the first recipe I have tried. It really is SUCH a tasty, flavorful bread. I did make some changes. I followed a comment on your pinterest pin for this recipe, and the person who tried it recommended 1/2 tsp xanthem gum in place of 1/2 cup arrowroot powder. I did this to lower the carb count and because arrowroot was the only ingredient I was lacking. It reminds me of a somewhat sweet, but still savory wheat flavored corn muffin. I’m sorry if that’s confusing. It’s a bit more tender/crumbly than sandwich bread though, and I do think that has to do with my substitution. For this reason it might be too delicate to support a sandwich. Regardless, it’s delicious as a side in a dish. I actually prefer it that way. Thank you again for sharing. So thankful.
Sounds like your baking soda is old and/or spoiled. It explains the lack of rise, tingling tongue, chemical taste (washing soda [sodium carbonate, I think] is made by heating baking soda [sodium bicarbonate] in big ovens), and maybe the extra salty flavor, too. I’ve had bad baking soda spoil baked goods, and it’s a real bummer. Hope you try again, though.

The rationale for the Paleolithic diet derives from proponents' claims relating to evolutionary medicine.[22] Advocates of the diet state that humans were genetically adapted to eating specifically those foods that were readily available to them in their local environments. These foods therefore shaped the nutritional needs of Paleolithic humans. They argue that the physiology and metabolism of modern humans have changed little since the Paleolithic era.[23] Natural selection is a long process, and the cultural and lifestyle changes introduced by western culture have occurred quickly. The argument is that modern humans have therefore not been able to adapt to the new circumstances.[24] The agricultural revolution brought the addition of grains and dairy to the diet.[25]
Protein is a staple of the caveman diet- specifically options that are grass-fed, wild caught or organic, as these options are often from animals raised in environments that encourage natural behavior. And because our ancestors didn't just live off chicken and beef, they hunted a wide variety of meat, the more variety you can add to your proteins, the better!
I tried this recipe and it is not at all easy to incorporate 1/2 the egg whites in the food processor. When attempting to pulse just 2-3 times, only part of the egg whites incorporated, leaving 1/2 the whipped egg whites still sitting at the top of the mixture. I then had to use a spatula to force it down and pulsed 3 more times and ended up with a heavy batter because the egg whites completely fell. Then trying to fold the mixture into the rest of the egg whites was like trying to fold in cookie dough. The result was a loaf of baked eggs whites that had clumps of batter in the middle.

I used the right sized pan after reading further into the blog it was the almond flour I used it was almond meal/flour. I went to one of your preferred sites and ordered flour from there. I am new to this type of baking so I am learning as I go. Do you have the nutritional breakdown of this bread printed somewhere? I am not seeing it on the recipe.

I made your bread yesterday. You are right–it IS the best tasting keto bread yet! And I’ve made dozens of recipes through the years! I enlarged it–made a recipe and a half, and used a 9×5 glass pan. I confess, I did make a mess of it at one point. I used carton egg whites, and they didn’t do as well as fresh egg whites do. I ended up with a lot of foam on top and liquid on the bottom. I tried adding the dough to it, but had trouble smoothing out the many lumps. Soooo, I used my hand mixer to mix the whole mess. I put it in the pan and decided to just throw it out, thinking it could never turn into a good loaf of bread. But I went ahead and put it in the oven, and it turned out great! The rise was higher than any other almond flour bread I’ve ever made. So it’s obviously a very “forgivable” recipe. Many thanks!!


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.
I had an awful experience with the recommended Magic Line loaf pan. The uncoated “natural” aluminum this pan is made of can dissolve and leach into food that contains acidic ingredients. I’ve been using anodized aluminum cookware for years to prevent this from happening, and I should have known better, but I ordered the pan from Amazon anyway because I wanted the little square slices.
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