I just made this recipe and it was AMAZING! I used almond meal (because I just made almond milk a few days ago, so the “meal” was what I had left over). It came out so moist, light and fluffy….not dense at all! Do you think it would freeze well? What would happen if I only put 3 eggs in? Have you tried less eggs? Thanks for posting such a great recipe!
This spring, Dr Cordain did an interview answering ten questions about the basics of The Paleo Diet®. To start your New Years out right, we wanted to share his answers with you. We hope you enjoy! - The Paleo Diet Team 1. The Paleo diet can be traced to a 1975 book by Walter Voegtlin, but, correct me if I’m wrong, you are responsible for bringing this diet to popularity in your 2002 book “The Paleo Diet.” Can you me about your...

Thanks so much for the link love, dear Elana! I’m so, so happy you are enjoying our bees’ honey! :-) I’ve been making a similar paleo bread of late, but mine doesn’t contain coconut flour or ACV. I’m intrigued with your variations, but more importantly I know it’s good as you have just posted this recipe and I’ve already seen folks reference it in their posts! Now that’s a stellar recommendation, my friend! ;-)


Even if eating only foods available to hunter–gatherers in the Paleolithic made sense, it would be impossible. As Christina Warinner of the University of Zurich emphasizes in her 2012 TED talk, just about every single species commonly consumed today—whether a fruit, vegetable or animal—is drastically different from its Paleolithic predecessor. In most cases, we have transformed the species we eat through artificial selection: we have bred cows, chickens and goats to provide as much meat, milk and eggs as possible and have sown seeds only from plants with the most desirable traits—with the biggest fruits, plumpest kernels, sweetest flesh and fewest natural toxins. Cabbage, broccoli, cauliflower, Brussels sprouts and kale are all different cultivars of a single species, Brassica oleracea; generation by generation, we reshaped this one plant's leaves, stems and flowers into wildly different arrangements, the same way we bred Welsh corgis, pugs, dachshunds, Saint Bernards and greyhounds out of a single wolf species. Corn was once a straggly grass known as teosinte and tomatoes were once much smaller berries. And the wild ancestors of bananas were rife with seeds.
I made this recently and it was fantastic! Thank you. Although I don’t usually eat dairy, I used Greek yogurt instead of coconut cream because of the calorie difference. I recalculated the loaf based on 10 slices and found that each slice was 186 calories, so it was much less than the 280 listed. I calculated 17.5 grams carbs, 4.1 grams fiber, 13.4 net carbs, and 10.2 grams fat. Of course, the calculations depend on the brands that you use. I used Bob’s Red Mill brand Golden Flax Seed Meal, Super Fine Almond Flour (but have ordered Wellbee’s for future use), and Arrow Root flour.
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.
Thank you for so much for experimenting until you developed this delicious recipe! We (me, husband, 12yo daughter, 10yo son) just finished Paleo restart, 30 days. My son has been so desperate to have bread, now he can have nut butter & homemade jelly sandwiches! He’s ecstatic…me too! ???? ???? ???? Thanks for sharing…it’s because of people like you that are making this journey not so overwhelming!
I made this bread today using the same exact ingredients and baked it for 25 minutes, edges were brown, toothpick inserted in the center came out clean. It looked great and smelled wonderful. Unfortunately when I tried removing from pan after it cooled, it fell apart. It was not cooked at all in the center. 🙁 I thought I finally found a good bread recipe that came out perfect the first time! Not sure what I did wrong.
When you are separating the eggs if you use the method of pouring the egg from one half of the shell to the other you have to be extremely careful because the sharp shell can easily break the yolk. There are tools that you can purchase that will cradle the yolk and let the white run into a separate bowl. Or, you can use your hands. You need to make sure that your hands are extremely clean and fresh from being washed. Break the egg into one hand and let the white slip between your slightly separate fingers. The yolk will settle into your hand and the white will slip off into the bowl.

Life Without Bread: How a Low-Carbohydrate Diet Can Save Your Life by Christian B. Allan, Wolfgang Lutz. It is based on Dr. Lutz's work with thousands of patients in Austria. It deals with the health issues connected to high carb consumption. It is basically an English version and update of Dr. Lutz's 1967 book with the same title: Leben ohne Brot. He recommends eating only 72 grams of carbohydrates, and an unlimited amount of fat. And provides evidence as to why this is the healthiest diet. Read the review at Amazon by Todd Moody (it will be first!). See excerpts from his earlier edition: Dismantling a Myth: The Role of Fat and Carbohydrates in our Diet
I omitted the flax meal (because it’s not an ingredient I keep on hand) as well as the honey (because I am on a sweetener-free/fruit-free program right now to try to break my addiction to sugar), and it turned out a bit salty-tasting, but otherwise, great! Next time I will play around with decreasing the salt/baking soda or add vanilla to help with the salty taste.
The evolutionary discordance is incomplete, since it is based mainly on the genetic understanding of the human diet and a unique model of human ancestral diets, without taking into account the flexibility and variability of the human dietary behaviors over time.[27] Studies of a variety of populations around the world show that humans can live healthily with a wide variety of diets, and that in fact, humans have evolved to be flexible eaters.[28] Lactose tolerance is an example of how some humans have adapted to the introduction of dairy into their diet. While the introduction of grains, dairy, and legumes during the Neolithic revolution may have had some adverse effects on modern humans, if humans had not been nutritionally adaptable, these technological developments would have been dropped.[29]
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.
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.

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. :)
I measured out all ingredients and microwaved on high for 90 sec. But I am pretty sure the problem was my microwave.. I own one of those flat-bed, inverter microwaves. It usually takes me 1:30 instead of 1:00 to heat up a cup of milk. So I guess I should have let the bread cook for longer. Does anyone have any experience with this sort of microwave?
The Paleo Solution: The Original Human Diet by Robb Wolf, a research biochemist. Readers will understand digestion, how protein, carbohydrate and fat influence hormones, and how this plays into fat loss, health or disease. They'll understand the significance of dietary fats whether the concern is performance, health, longevity, or making your fanny look good in a bikini. The book goes into how lifestyle factors such as sleep and stress influence the hormone cortisol. It gets into basic blood work and what things people should ask their doctor to include to better assess inflammation and health. It also includes a detailed 30-day meal plan and a beginner exercise program. The exercise program is geared to the beginner or someone who is quite de-conditioned but the nutritional info would be helpful for anyone regardless of background. The author's website is Robb Wolf. He likes to pass out the information via weekly podcasts. Here's a video Introduction to the book. And here is an excerpt from the book: How to Keep Feces Out of Your Bloodstream (or Lose 10 Pounds in 14 Days). The many Amazon reviews all rave about the book. Published September 14, 2010.
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. 

This rose really nicely and is pretty light and fluffy. It doesn’t have the exact same texture as wheat bread, but we thought it was close enough. My husband and I enjoyed some turkey sandwiches today, and our 3 year old loved her “PB&J” with sunflower butter. I packed everyone’s lunch in the morning, and they were still good at noon (kept in a cooler).
A diet high in phytic acid, which can be found in whole grains (it's in the bran) and beans like soy, is very detrimental for mineral absorption. Phytic acid strongly binds to minerals like calcium, iron, zinc and magnesium to form insoluble salts, phytates, which precipitate from the body and are not absorbed. Staffan Lindeberg has written a summary on phytic acid. 

Thanks for the recipe! I actually made it this morning, but instead of making it as a loaf bread, I cooked the batter up pancake style. Mostly because I wanted “bread” quickly! I really wanted a BLT for breakfast so using your batter as a pancake, made it cook quickly. Then I quickly whipped up some homemade mayo and fried some bacon. What a tasty breakfast! Thanks again!!
Cordain explains that high intake of fruits and vegetables is one of best ways to reduce chances of cancer and heart disease. He notes that protein has twice the calorie burning effect of fat and carbs and is more satiating than both. He explains that starch, fats, sugars, and salts together cause us to keep eating. So if we limit our diet to fruits and vegetables and/or meat, we’ll stop eating when we’re full. And if you stop eating when you’re full, you’ll lose weight and won’t get fat. And as you lose weight, your cholesterol will improve (regardless of what you eat). This all makes sense and can’t really be disputed. If you want to lose weight, the Paleo diet will get you there and probably quickly. But Cordain’s hypothesis applied to long-term health falls short. 

When I tried this yesterday, it didn’t bake all the way, specifically most of the center was still raw. So after eating what was edible and tossing the rest (how do you do that btw, I always feel so bad throwing away the unfavorable outcomes…) I tweaked it as follows, went back today and now it’s great! I substituted 1 tsp baking powder and 1/2 tsp baking soda for the baking soda and baked it in the preheated oven at 325° for about 55 min. Thanks Elana for your hard work! Keep it up, it’s highly appreciated!
I have done this many times in many different ways. I used a regular size muffins pan and make dinner rolls for the holidays. English muffins rings for burger size buns, and whoopee pie pans for slider size buns. I use a standard size ice cream scoop for the rolls and slider buns (1 level scoop) and 2 scoops for the larger burger buns. Usually bake rolls and sliders for 20-25 minutes and for the bigger buns, start checking them at 25-30 minutes. Hope this encourages you to experiment,

I’ve made this bread several times now in a traditional loaf pan and it came out great. A little short, but fully cooked and tasty and since i wasn’t using it to make a sandwich I was ok with the short, squatty loaf. The other day i decided to add the magic line loaf pan to my amazon order just to see what was so great about using this kind of pan. I made the recipe (the first one) just as I always have, same ingredients, same proportions, no subs and my bread came out barely cooked. The whole inside was raw. I continued to bake it and continued to bake it…..for another 45 min! and still raw. I pulled off the cooked “sides” and put the raw goopy mess back in the pan for another 30 min. Still raw in the middle. Not sure what’s so “magic” about this pan….???
I didn’t measure my pan but when I baked this bread it was a bit flat also, so I cut the loaf in half, and then sliced each half into bread sized pieces. It worked perfectly for full sized pieces that looked like ‘normal’ bread. I cannot get over how easy and delicious this bread is. My sweet son can have no grains, and no honey….so I left out the honey and added 1 tsp of xylitol. So so good. And this morning when I toasted a piece for him, he thought I made a mistake and gave him ‘real’ bread!
Thank you for sharing this recipe, I made them in a 8 inch square baking dish and cut into 4, which worked great! I just bought a muffin top pan today and will be using that to make a double batch this weekend! Taste and texture of these are amazing! Just what I needed for sandwiches to take to work! NOW, I’m intrigued and will be trying your other recipes! Thanks again 🙂
While I haven’t made this recipe, I’ve used flaxmeal in a lot of muffin recipes, and on a occasion I’ve noticed those same gossamer-type strings after a few days. My best guess is it has something to do with flax, although I’m not sure what causes them to develop. Some recipes I use flaxmeal in never develop the strings, and some do, but it definitely only happens in breads where I use flaxmeal. I think the food is still safe to eat though! I wish I knew exactly what causes it too…
Hi Laura, can your husband have cashews? You could try making it with cashew flour. Also, some people like substituting almond flour for pumpkin seed flour, or a gluten free oat flour. These may also work, but will give the bread a unique taste and texture. Happy to hear you’re not giving up and you want to try making another bread recipe 🙂 Please let me know how it goes.
If dinner has no dessert, is it really a meal? Hell no! But when you’re following a Paleo diet, it can feel like there’s a real lack of dessert options. Don’t stress, sweet fiends, we’ve got you covered. Yes, certain foods aren’t part of the Paleo plate, but that doesn’t mean you’re entering a time without treats. We’ve rounded up some of the best Paleo-friendly desserts to satisfy your prehistoric sweet tooth. So stock up on staples like almond and coconut flours and coconut oil because these desserts are so tasty, you'll want to eat at least one daily.
And again, there’s no concrete scientific proof that the paleo diet wards off disease, Sandon says. Any evidence of its benefits is anecdotal. Although some studies seem to support the benefits of the paleo diet, many scientists still believe we don’t yet have enough evidence to know whether the eating approach is totally healthy and without risk. “Nobody knows the long-term effects of this diet because no one has researched it to any degree,” Sandon says. It’s not really a new concept; instead it’s one that’s been recycled through the years, she adds.
The Great Cholesterol Con by Anthony Colpo. The definitive book on the non-dangers of dietary cholesterol and saturated fat was The Cholesterol Myths by Uffe Ravnskov, 2000. This book is six years newer. Its forward is by Uffe Ravnskov. To get a wonderful description of the book read the leading review at Amazon. The many reviews there average to 5 stars.
I made the amended version of this yesterday (in the Parrish pan) and it turned out great. I have an oven thermometer that confirmed the 350-degree oven temperature, but the bread took another ten minutes (40 altogether) in the oven before it toothpick-tested done. Testing for doneness this way is nothing more than I would expect of any kind of baking. The bread tastes wonderful.

OMG these are AMAZING!!! I’ve made them three times in the past week and my family eats them like crazy. We haven’t had “bread” since we went Paleo in June. (Not that we haven’t tried, but these are the real deal). I always double the recipe and they always turn out perfectly. I found a little loaf pan to make them in and now I have cute little loaves of bread. I love, love, love this recipe. One of my favorite things ever! Thank you.


A decade ago, when I was on the low-fat craze, I’d make fluffy cakes using no butter/fat, replacing it with apple sauce, which gives moisture and a soft texture. These days, I’m a low-carb girl, but a 1/4 cup of apple sauce divided by 4 = only 1 tablespoon (per roll/per 2nd day). I’m okay with that, especially because I substitute half the tapioca flour (high-carb) for whey protein powder to cut a few carbs that way. 🙂
There is little argument over the health benefits of fruits and vegetables. They are chock-full of vitamins, minerals, fiber and antioxidants. The only caveat for paleo dieters is that some vegetables are starchy (e.g., potatoes) and some fruits are higher in sugar (e.g., bananas). So, if you are trying to lose weight or watch your blood sugar levels, eat these in moderation. In fact, potatoes are banned from some versions of the diet.
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.
In Defense of Food: An Eater's Manifesto by Michael Pollan gives a guided tour of 20th century food science, a history of "nutritionism" in America and a look at the marriage of government and the food industry. Then the book presents a commonsense shopping-and-eating guide, which like the paleo diet focuses on shopping the perimeter of the supermarket. He also now has a much shorter Food Rules: An Eater's Manual.
Hi Trish, did mix whole flax seeds in the batter as opposed to using golden ground flaxseed meal? This changes the texture. Also, the loaf pan you used seems larger and that’s why your bread is not as tall. You can either use this pan you have and double the recipe or make it in an 8×4-inch pan like I do here. Did you make any other modifications to the recipe? Happy you like the taste!
WOW! This bread is amazing! I have Gestational Diabetes, and have been struggling with bread since it has been spiking my sugars. Normally I don’t each much of it, but I was just craving it today. So I made a loaf and it is delicious! I went through the comments because I only have a full size loaf pan, and did as someone else mentioned, increased the recipe by .5 (for the eggs did 8 eggs rather than 7), and it came out the perfect size and absolutely delicious. Looking forward to enjoying it the rest of the week. I used a glass full size loaf and cooked for 40 minutes at 350 degrees. I topped it with extra flax seeds because I too love the nutty flavor of flax.
I don’t know what i’m doing wrong with this bread. I’ve made it a few times as i like how it tastes toasted but it will not cook properly in the center. Every time i cook it i end up cooking it for another 30mins longer then the recipe requires and it’s still coming out moist in the center. You could not use it without toasting put it that way. Could it be because i’m using Canned coconut milk as opposed to yogurt? I’ve tried continuing to cook with foil over the top once the outside starts to look well done so the inside can keep cooking too.
This was delicious! my husband and children (2, 4, and 6) all loved it as well! We sliced it and ate as is. I used bobs red mill almond flour since that’s all I can get here in Canada so I’m sure the texture was a bit coarser than when using honeyville, but nonetheless one of the tastiest and easiest grain free breads I’ve made! Thanks for sharing!
Thank you for this recipe. This is so amazing – easy and delicious! I made it already three times today – the first time to see how it turns out, the other times because it was so good. My 10 years old son loved it and couldn’t stop eating it as a desert with a little maple syrup. He said that it tasted like Yorkshire pudding. In one of them I replaced the half spoon of butter with 1 tablespoon of unsweetened apple sauce – it became more moist and puffed up more than the others. I could still toast it in the toaster and was very good.
I followed the recipe to a tee, used all recommended ingredients. I’ve attempted making it twice, the first time I didn’t have a food processor and that was a complete fail. The second time, today, I bought a food processor and attempted it again. The egg whites were fluffy but never got to stiff peaks… maybe my eggs were too cold? Anyway, I baked for 30 mins, and it wasn’t even golden brown on the top so I didn’t put the foil on time and cooked it another 20 mins. I just pulled it out about 20 mins ago and it is golden brown. However, it is a very moist almost like a banana bread texture. I just popped it back in the oven hoping it will “dry up”. Any recommendations? Do I need to cook for and hour ?

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!
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!
Hello, this bread recipe looks great, and I really want to make it for my dad who is intolerant to gluten and must settle with the sad and tiny store bought gluten free loaves. However, the only bread pan I have is one inch larger in dimensions, do you recommend increasing the recipe? Like doubling it or using 1.5 times the ingredients? Thank you :)

Hi V. Not all my recipes need nuts or almond flour, but most my baked goods do. This is because almond flour gives the best texture. If your son is allergic to nuts I would suggest substituting the nuts for seeds, and the almond flour for pumpkin or sunflower seed flour. You can also try using a gluten-free oats flours. I haven’t made this substitution in many of my recipes, but it’s worth a try. Please let me know how it goes.
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