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!
I followed the recipe as is. No coconut flavor and does not have an eggy taste like so many other paleo breads i have tried. I was worried as it did smell eggy while it was baking. This is the BEST PALEO BREAD hands down. The search is over. Dont wait to try it. Mine came out the perfect height. Thank you Michelle!!!!! Never a bad recipe from this blog.
I’ve gone around the web finding the best fast easy, and absolutely delicious easy paleo desserts. Because eating paleo is hard enough without having to spend two hours making a complicated dessert only to have it come out badly because paleo baking is so darn finicky. All of the recipes in this roundup are tried, tested, and true, take 45 minutes or less to prepare, and should satisfy all your cravings for easy paleo desserts. So let’s get started!
OMG-made this recipe for fun(I have no dietary restricions about gluten or grains or any allergies) Followed recipe exactly and used three 4″mini springform pans. These buns came out awesome! Texture and taste like real actual bread! Eating one wih chicken salad as I type! I’ve tried other bread recipes before using almond or coconut flours and never came out worthy of the effort and cost involved but these are amazing! I love that it is a small batch using simple minimal ingredients so u dont end up with a ton of something u can’t eat fast enough before it goes bad(not that these would even last that long if I quadrupled the recipe…!)
Diane, I have successfully made this recipe with almond “milk” and cow’s milk (both whole milk and 2% milk work), but I haven’t tried this recipe with hemp milk or coconut milk. If you want to play with it, I would try hemp milk because the higher fat content of coconut milk may significantly alter the recipe. If you give it a try, let me know how it goes!
Hi Ria! First off- coconut four will not work as a sub for arrowroot- they have completely different properties and react differently, so that’s why your bread didn’t work out. If you follow the recipe it should turn out great! I love your adventurous spirit in cooking 🙂 I would suggest making the recipe as directed for better results. About the hard bread- I have a fabulous hard crusty bread in my paleo bread ebook that fits the bill (seeds can easily be adds to it). Hope that helps! 🙂 🙂 Hard bread recipe: https://paleoglutenfree.com/shop/quick-easy-paleo-breads/
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrat by Mary G. Enig, Ph.D. and Sally Fallon. The premise is the culinary traditions of our ancestors, and the food choices and preparation techniques of healthy nonindustrialized peoples, should serve as the model for contemporary eating habits. However, they push whole grains and dairy, which aren't Paleolithic.
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.)
Speaking from experience, you won’t be able to taste even the slightest coconut flavor in the bread, especially with just a small amount! Coconut flour has very unique properties compared to other flours (much more absorbent) and can’t be easily substituted. With how many tries it can take to get paleo baked goods to to have the right taste/texture, I recommend following Michelle’s recipe as written! 🙂
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.
Wowwwww!!! This is amazing. I had to change the recipe a bit (I followed the top recipe) because of lack of ingredients. I used Raw Almond Flour (not blanched); I used only three eggs + one chia egg + one flax egg; and my pan was about 8.5*4, so a bit bigger than recommended; I did not use the food processor, just mixed everything with a whisk and a spoon. Even though the pan was larger the height was great, and I’ve never had such a moist bread. Incredible! It is so delicious and wonderful. And so easy to make!! Thank you so much- I haven’t eaten anything like this since quitting gluten. This will be my go-to bread from now on.
This 5 minute bread literally blew my mind! Wanna know why? Well for starters, it is super easy to make! Only a few ingredients. Throw it in a blender (or food processor). Then bake in the oven. And after it comes out??? Well, that’s when the really good stuff starts happening! Like devouring slice after slice:) This bread is so incredibly soft on the inside and has a moist texture like a loaf of homemade sandwich bread.
I have to say I am not paleo but am very gluten sensitive. I do not enjoy the texture of many GF breads. I have been trying and looking for bread recipes that were good and grainy and would taste good untoasted for sandwiches. I really enjoy this bread! No toasting necessary! I enjoy playing with recipes so I did grind in some oatmeal for part of the flour. Or ground quinoa. Also have replaced some of the almond flour wth 1/2 cup of cassava flour (from yucca root). Thank you for this great recipe!
Ostensibly, Grok is "a rather typical hunter–gatherer" living before the dawn of agriculture—an "official primal prototype." He is the poster-persona for fitness author and blogger Mark Sisson's "Primal Blueprint"—a set of guidelines that "allows you to control how your genes express themselves in order to build the strongest, leanest, healthiest body possible, taking clues from evolutionary biology (that's the primal part)." These guidelines incorporate many principles of what is more commonly known as the Paleolithic, or caveman, diet, which started to whet people's appetites as early as the 1960s and is available in many different flavors today.
When following the Paleo diet, you will cut the trans fats and the omega-6 polyunsaturated fats in your diet and increase the healthful monounsaturated and omega-3 fats that were the mainstays of our ancestors. Recent large population studies, known as meta analyses, show that saturated fats have little or no adverse effects upon cardiovascular disease risk.
I accidentally forgot mine when my “timer” didn’t remind me. I remembered it and pulled it out after it had been in the oven an extra 13 minutes. It was almost perfect. I also just whisked vigorously as my processor is missing since the last move. I will definitely make it again, but I will likely play with it a bit as I am hoping to find a few versions to make regularly to replace my family’s usual bread. Even our most finicky eater is loving these recipes so far. Thank you!
Thank you for another amazing recipe, Elana! I am thrilled to find delicious recipes that support a healthy lifestyle, and that I can share with family and friends. Your cookbooks are a staple in our house and your blog is a gift to me. I am looking forward to trying some of your great breakfast ideas to start to school year off right. Thanks for sharing the fruit of your efforts. :)
The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable by Stephen D. Phinney and Jeff S. Volek synthesizes the science into one readable source. The book is excellent for general low-carb high-fat moderate protein diets. While they begin with the idea that we should eat like a caveman, they do not follow the conclusion to its logical end and have us avoid the classes of foods our ancestors would have found unrecognizable. They avoid the metobolic syndrome, but not the autoimmune diseases. They mention that monosaturates should be favored, though they are not emphasized in the menu example. The book's daily menu examples also all include dairy in one form or another. No tips are given tips for those who do not do dairy. Published May 19, 2011. The Amazon reviews average to 4+.
I have successfully made the Paleo bread twice & it worked out perfectly! However, when I made it recently, the edges of the bread were a gray color upon taking it out of the pan. When I sliced the bread & spread with raspberry jam (to resemble a tea cake), the jam turned blue-gray. I think it was some sort of acidic reaction. I did leave the bread in the pan for about 40 minutes after baking before releasing. Now I just remembered that I used rice vinegar (because I was out of cider). Maybe that caused the reaction? I used anodized aluminum pan by the brand “Fat Daddy.”
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.
Hi Kerstin, Sorry you had issues whipping the whites. It can sometimes be more difficult with the kind from a carton. The cream of tartar helps, but sometimes isn’t enough. Did you wait for the whites to be at room temp before beginning? This can help with whipping. Unfortunately the bread won’t turn out very well without getting the whites to stiff peaks. I hope it works for you next time, and if the cartons don’t work for you, you can try with the whites from whole eggs. You can use the yolks to make hollandaise sauce or creme brulee like this.
I really do hope you read this. It may make a difference to some people. I know it makes a huge difference to me. I tried your paleo bread recipe and several other bread recipes on other websites. I kept tasting a bitter undertone in the bread. Every time it would just make me gag. I finally figured it out that it’s the almond flour. It makes sense now, since almonds DO have a bitter aftertaste. But it usually doesn’t matter when using whole or chopped almonds. So I tried your paleo bread recipe by replacing it with cashew flour. I had to make the flour myself in the vitamix blender, but it worked real well. AT LAST, NO BITTER UNDERTONE! I recommend informing people that cashew flour is an alternative. The only problem I have now is that it still doesn’t have that wheat bread taste. I tried increasing the flax seed meal to 1/2 cup and reducing the cashew flour to 1 3/4 cups but the flax seed meal still didn’t shine through. I know flax seed meal has the potential to create the taste. I intend to increase it further in my next attempt. BTW, I’m not worried about the phytoestrogens in flax seed because my naturopathic doctor says it doesn’t act like real estrogen.
Scott, Thanks so much for trying the bread, I’m sorry to hear the inside isn’t fully cooked for you. I wouldn’t cover the loaf while cooking, I would just leave the loaf in longer until fully cooked. Was the middle still uncooked, but the outside starting to burn? If that’s the case you might want to have your oven calibrated to make sure it’s accurate. Another thing you could try is reducing the temperature slightly (maybe by 25 degrees) and letting the loaf finish cooking at a lower temp so the outside doesn’t get too dark. I hope this helps!
My bread didn’t turn out well at all. I don’t use dairy, so I couldn’t use the yogurt and that might be it. I also has some issues with my coconut cream taking it’s good ole’ time melting and blending, so my “wet” mixture sat longer than it should have and that might have caused some issues. I will try again, but the flavor and consistency reminded me more of a banana bread than a sandwich bread. So far, not a fan. Hope I can make a go of it next time.
I have a processor but I use my big girl lifting weights mixer. I use the whip not the paddle to mix first the eggs getting in lots of air and and fold in 2 cups of thick yogurt cheese.(Regular non fat plain yogurt filtered though a coffee filter in the refrig.) I use the paddle and add the dry ingredients. I mix them on slow and just for a brief make sure that the dough it is all the same all the way through. I am seeing now whether I can replace the coconut oil with extra virgin elixir of the olives as sweet is not great with horseradish on roast beef. I’m also thinking that although it doesn’t rise much if at all that if I patted it into a loaf shape in some way and oiled the crust heavily it might have a smooth crust. and then plop it in the pan. I toast it like for egg in the hole by browning it in a heavy frying pan. Okay it is not bread bread but it better than no b read at all. And best of all I like it just fine and that’s what counts in the long run. Food should not be such a big deal. It should get your from point A to Point B with style and class not slathering butter on just cooked doughy yeasty hard on the digestion bread for me any more. I’m going to try going all almond flour as the coconut flour has so moisture and sweet ness that contributes to the heavy texture I think Of course the moisture is what makes it stick together too, Everything is a work in progress remember to use your processor to make crumbs out of the not so hot loaves. Breaded lemon dill tilapia anyone?