Hands down, the absolute best low carb bread recipe ever!!! I made it last night and I am blown away!!! I’ve tried a lot of low carb bread recipes trying to find something close to the “carby” bread I once loved, and you have solved my dilemma. This bread is better than the carb-laden kind (in my opinion) and I am so happy to be able to enjoy toast, sandwiches and any other idea that comes to my mind for utilizing this bread. I can’t wait to make another batch because I didn’t leave this one in quite long enough, but I am certain of it’s potential! God bless you. 

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]

This must be so challenging and stressful for you, but know that young children can be very picky eaters. Typically young children like very bland, slightly sweet tasting foods, so I can see why he would like an almond butter and honey sandwich. If you can find a grain free bread that looks like the bread he likes to eat, use one slice of regular and one slice of grain-free (keeping the grain free on the bottom). And/or as he is resistant to grain free bread at this time, maybe focus on introducing other foods that he may enjoy such as cucumber, red pepper or apple slices, small pieces of cooked chicken or sweet potato and serve these with a side of almond butter to dip them into. Try introducing grain free crackers, cookies or muffins as well as paleo smoothies (into which you can sneak some greens), keep the portions small and offer him variety alongside his sandwich. He may also like the entire routine of meals and may enjoy the same meal at the kitchen table or in his highchair, so maybe packing a picnic and eating at the park might help him to try some new flavors. I hope these suggestions help, keep us posted on how things go.
My husband is a new diabetic and was put on the Paleo Diet. I have tried multiple grain free breads and have been disappointed with each and every one of them!! I don’t care for their taste and they are too small to use for a sandwich. I just baked your recipe and it has a nice crust, is MOIST on the inside, it ROSE and it tastes wonderful!! I am so very pleased and appreciative!! My search for bread is now over. Thank you so much for this ((( <3 )))
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!
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.
You’ll lose weight because any time you restrict entire food groups, your calorie intake tends to be lower, Sandon says. And whenever you burn more calories than you consume, you'll have weight loss, she says. (2) The focus on lean protein, fruits, and vegetables over calorie- and sodium-rich processed foods can also contribute to weight loss, though she also points out that the paleo diet wasn’t created to be a weight loss diet. (3)
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.
Primal Body-Primal Mind: Beyond the Paleo Diet for Total Health and a Longer Life by Nora Gedgaudas advocates a diet that our paleo ancestors ate. Meat, lots of fat, and seasonal fruits and berries when available. Basically, sugar and starchy carbs are discouraged. You can download a chapter from the author's site. She has a Primal Body, Primal Mind Radio weekly show on Voice of America. It started May 20, 2009, so there are many shows you can listen to. Published June 30, 2011.
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...

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!
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.
Look yummy. Can’t wait to try. Confused about your ingredient list. (1 cup can coconut cream. 1 T plus 1 T). Are you saying 1 can or 1 cup or 2 Ts? Are you saying coconut cream or the cream part of a can of coconut milk? So, could you please explain what you mean? I have used cans of coconut milk and of coconut cream. Need to know how much of which! Thanks
Followed this diet, lost 15 pound, back to my high school weight. My weekly migraines stopped. My 20 year back pain from herniated disk, tennis elbow and old motorcycle accident knee injury all stopped hurting. All I have to do is eat a pizza or sandwich if I want the pain back. Also I generally feel better and have more energy. It is not easy because pizza and chips an salsa and deli sandwiches all taste great, but it is worth it and not that hard to make the food amazing it about choices. Oh and I have three kids. One had ADD, another migraines and two bad acne, on this diet all cleared up. To get political for just a minute. If you read this and watch movies like Corn King, and In Defense of Food you will find that corn is a major source of the heath issues in our country, yet the government subsidizes the growing of corn, leading to 30% of American's being Diabetic or Pre Diabetic causing healthcare costs to sky rocket and now they what to fix health care, how about stop paying farmers to grow poison and direct them toward growing Paleo friendly foods. Try this for 6 months hard core and notice your ailment fade. Like I said, if i want a headache, I just need to eat a pizza or drink a beer. Oh one other thing, don't for the masses of "gluten free" junk food like cookies etc. These are just made of corn instead of wheat and are not paleo. Sorry but all cookies are junk food. Eat real food, you will be amazed.
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!

Hi Meredith, every photo I share with my recipes are from the same recipe. I usually photograph the food right after I make them. This bread does not rise as much as regular bread during baking, but it does rise well. I use golden flax seeds. This recipe is meant to be made on a medium loaf pan of 8½ x 4½ inches. If you have a larger pan, you can double the recipe so that when baked the bread will rise to the top of your pan and will not be so thin.


I made the dinner rolls today and the recipe worked great. I lightly greased a muffin pan, used a scant half cup of batter for each roll, baked for 15-18 minutes and they are perfect for holiday dinners. My yeild was 13 rolls. Good thing there was extra, because I ate one hot from the oven. I also used coconut vinegar and coconut nectar instead of apple cider vinegar and honey. Yum, Yum, Yum
I’ve made these twice now. First time – subbed coconut oil for the palm shortening – simply because I didn’t have any. Only had one egg so used a “chia” egg as well. Baked them in ramekins. Turned out wonderful!! Second time – baked them this morning – needed an “muffin” for my egg/kale breaky. This time used “tenderfake” – lard – again no palm shortening – used 2 real, free range, organic eggs. Baked them in standard muffin tins – once again – turned out beautifully! Especially when toasted 🙂
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.
The Vibram Fivefingers KSO Trek is a more rugged version of the popular KSO. Made from K-100 high performance kangaroo leather, the KSO Trek boasts extreme strength for excellent durability; amazing breathability; perspiration resistance to prevent sweat damage and prolong shoe life; and features MicrobloK anti-microbial treatment. These Vibram shoes are made for rugged outdoor use, providing grip and traction over a variety of surfaces. Additionally, the individual toe pockets separate and strengthen toes to improve balance, agility, and range of motion; while the thin EVA midsole and Vibram Performance rubber outsole allows your feet to move the way nature intended. The Vibram FiveFingers KSO Trek Shoes are perfect for light trekking, trail running, fitness walking, and travel.
Finally made this recipe, is my second bread recipe I’ve made and the top is nice but the inside always feels moist … I am putting it in the oven a bit more to see if it dries out, is that the texture that it should have because of the butter or what? I liked the flavor! Just not sure of how is supposed to be inside. I haven’t watched the video yet. Thanks!!
The China Study is frequently cited when criticizing the Paleo Diet – focusing on a vegetarian diet and consuming rice is healthier than the Paleo Diet. I respectfully disagree with that nutritional philosophy and strongly disagree with the conclusions drawn from that book [7], and will leave you to make your own conclusions based on your own self-experimentation.
Julian Bakery made Paleo Bread™ to fulfill the craving for bread while you are living a Paleo lifestyle free from processed foods. Paleo Bread utilizes the highest quality ingredients.  This bread provides the protein and fiber your body needs to satisfy hunger while helping your body to perform at its peak.  We love The Paleo Bread and hope you do too!
Most Paleo dieters of today do none of this, with the exception of occasional hunting trips or a little urban foraging. Instead, their diet is largely defined by what they do not do: most do not eat dairy or processed grains of any kind, because humans did not invent such foods until after the Paleolithic; peanuts, lentils, beans, peas and other legumes are off the menu, but nuts are okay; meat is consumed in large quantities, often cooked in animal fat of some kind; Paleo dieters sometimes eat fruit and often devour vegetables; and processed sugars are prohibited, but a little honey now and then is fine.
Oh me… oh my. Back then, I would have pulled out the food processor, opened up my bulk bag of almonds and blended for a good 5-15 minutes ’til I got just the perfect smooth consistency of creamy almond butter. Then, carefully transfer that mess-prone goop (scientific name for nut butter consistency) into a large Tupperware, spend like 15 good minutes wiping off flecks of almond butter goop that had flown all over the kitchen, then wash all the dishes (you know how long this takes when you have almond butter grease staunchly refusing to let go of its dish territory), then dry all the dishes (because: counter space, ‘nuff said), then make these bars.

Is there any place to get organic almond flour–and please don’t talk about Bob’s Red Mills. Most of their products are NOT organic and that includes their almond flour. I am pretty disciplined about not using chemically grown food. Also, since most American almonds come from California there is the added concern about whether they are watered with waste water from oil companies.
My loaf came out beautifully, just like a regular loaf. The toothpick came out clean – twice! – but when I got past the third slice, the middle was hollow and the edges of the hollow area was raw.I cut it out and ate the rest, but I’m puzzled why the toothpick came out dry when it wasn’t cooked through. It is, however, the best gf bread I’ve ever had, and I will make it again. I did have to convert the temperature to Celsius, and I have a fan oven, so I will check that out.
I had just made some coconut oil based buttery spread and was craving rye toast, so I made a double batch, subbing 1 tablespoon almond bran for an equal amount of chia. I sprinkled in some caraway seed and onion powder. I divided the mix between two 3″ square glass pans. 99 seconds each in the microwave (1100 watts). I split one of the loaves horizontally and toasted it. Absolute perfection.
New here, but loving your recipees so far (totally game changer for my diet and life)! I’ve tried this bread a few times now, but am struggling with it a little bit and was hoping that you could help me try to figure out what to try next. The taste is fantastic, but I’m having trouble with the rise. My yeast is bubbling and I’ve had it proving on my oven (which is pretty hot! –too hot?). The structure inside looks like there were air bubbles, but they got knocked out or something (sort of squished), but your picture looks incredible so I’m hoping that I can change something. The taste seems a little dense and chewy so far. I’m very new to baking, so it might also be a bake problem. I’m in Chicago.
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.
Thanks for taking the time to post the Metric measures Pat. I’ve just made my first loaf, which is ok but I misread the ingredients and only put 1/2 tsp of baking powder in the mix ..duh! There’s another one baking right now with the correct amount in . Really looking forward to it. I’m going to slice it up and freeze it in portions so I can take out what I need and toast it. The only downside for me is the almond flour and coconut flour is very expensive in the uk.
The Raw Paleo Diet & Lifestyle site is a resource created by members of the Raw Paleolithic Diet community for people looking to improve their health by choosing a more historically natural approach to diet, fitness and lifestyle. They have two forums: Raw Paleo Forum. It has some activity. And Raw Paleo Diet, or RVAF Raw Veg and Animal Foods Group, a forum for followers of semi-RPD diets, (such as Aajonus Vonderplanitz's Primal Diet/Weston-Price Diet/Sally Fallon/Instincto) and followers of the NeanderThin/Paleo/Stefansson Diets, who, for health reasons, wish to pursue a more fully Raw, Paleolithic variation of those diets.
In his 1988 book "The Paleolithic Prescription," Eaton and his co-authors argued that humans are ill-suited to modern diets because the large part of a human's genetic makeup was established thousands of years ago in pre-agricultural societies. Eaton and other advocates of the Paleo diet believe that many modern diseases are a result of today's eating habits.
Hi Christy, It might be a little more difficult, but in theory possible. You’d need to stir the dry ingredients, then use a hand mixer instead of food processor to mix them with the butter. Then, after beating the egg whites separately, you’d need to mix in part of them, trying not to break them down, then fold in the rest once it’s easier to fold.
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]
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!!
Eat generous amounts of saturated fats like coconut oil and butter or clarified butter. Beef tallow, lard and duck fat are also good, but only if they come from healthy and well-treated animals. Beef or lamb tallow is a better choice than lamb or duck fat. Olive, avocado and macadamia oil are also good fats to use in salads and to drizzle over food, but not for cooking. For more information, have a look at our beginner’s guide to Paleo and fat.
YUM! I am going into week 3 of Paleo and missed bread. This is yummy although I need I smaller pan because it’s short. Not that that matters, I eat it alone or with grass-fed butter anyway! 🙂 I did have flax seeds, just the ground flax. And I used coconut oil (not butter) and coconut cream. It came out great! I cooked it for 35 minutes because even though the toothpick came out clean, it still didn’t “look” done. 35 minutes was perfect! Thanks for the recipe!

Obesity, heart disease, and diabetes: These are just a few of the health conditions that proponents of thePaleolithic diet, or caveman diet, blame on our sedentary lifestyles and modern diets, which are loaded with sugar, fat, and processed foods. Their proposed solution? Cut modern foods from our diet and return to the way our early hunter-gatherer ancestors ate.
I have recently discovered your website and I’m so pleased that I did. There is so much content there. It’s the bread I’m particularly interested in at this point since I have not had any bread for about two and a half years so I went straight there. I tried your world famous paleo bread and I must say it was very nice. However it does not look like your bread in that mine was much darker and much denser. I tried to find a comment where you addressed this issue but I only got as far as some comments regarding the height of the bread. You stated that the tin size was most likely incorrect. I’m sure my tin as a bit on the big side but when I look at the pic of your bread I can see yours is a much lighter bread than mine and also much lighter in colour.
This bread is so so good! I love that it doesn’t have Cassava flour, which upsets my stomach a little. It was so easy and the recipe is also pretty forgiving. I had a crazy two year old (who I thought would like to “help”) and an infant while I was making this and ended up spilling some of the flours and I didn’t measure very accurately and it still came out amazing! Thank you for the recipe!

Thanks Kaylie. I used the ingredients I had at hand so that is why I did what I did. Can I eliminate the maple syrup without loosing something? Don’t like the sweet taste. I will try the other recipe first and let you know how I make out. Thanks for getting back to me. We need everyone’s expertise. Glad you like my adventurous spirit….making mistakes is just so much fun!!! :^)
If you’ve ever considered (or tried) the Paleo diet, your first thought was probably, “ugh, another one with no bread?!” We feel you, it’s a tough moment when you hear your beloved carbs must go. ICYMI, the Paleo diet cuts out grains and legumes in favor of a protein- and veggie-rich diet. Sure, Wonder Bread wasn’t part of a caveman’s diet, but that doesn’t mean modern-day humans haven’t found a way around the rules.
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.
Hi Tessa, almond flour is actually very moist and doesn’t soak up much moisture. It can make baked goods oily and super moist sometimes. There are many brands that sell almond flour now, but not all work well or give you the same result when baking. The brands I found work best for baking are by Honeyville and Welbee’s. I also always use the blanched flour in my recipes. What brand did you use? I am happy you like my recipe. Please let me know how it goes when you try making it again and post a photo here so I can see.
Thank you for this recipe Paola. I am diabetic and had been looking for a good recipe that looked and tasted like bread. I previously found another bread recipe that only worked for me if I made buns and not loaves….so I was very excited to try this….and it has become a staple in our house….the kids always ask for this bread. I have found that it doesn’t always have the rise I am looking for…..but it always tastes great. I have made quite a few things from your site!!….it has also become my go to site for great recipes…so once again…thank you.
I wrote a book called The Paleo Solution which went on to become a New York Times Bestseller. This book incorporates the latest, cutting edge research from genetics, biochemistry and anthropology to help you look, feel and perform your best. I am a research biochemist who traded in his lab coat and pocket protector for a whistle and a stopwatch to become one of the most sought after strength and conditioning coaches in the world. With my unique perspective as both scientist and coach you will learn how simple nutrition, exercise and lifestyle changes can radically change your appearance and health for the better.
I have made this now about 10 times. The first time I made them too thin. I use two muffin top pans (6 wells in each) and I filled 8 the first time. Then I went to six and it was perfect. My grandson is so happy we have bread again. Everyone loves it slathered in kerrygold butter. I make a double batch to get 12 pieces. I also make a single batch with garlic, extra salt and Parmesan cheese in the batter. I sprinkled some cheese on top of the batter before baking. The garlic bread was so delicious! Thanks for a super simple delicious recipe that I can make in five minutes.
Elana, this bread is AMAZING. Seriously. We made some today, using ground chia seeds in place of the flaxseed meal, and xylitol in place of the honey (honey spikes my blood sugar too high, unfortunately), and it came out SO delicious. We used a little to do a trial run of Thanksgiving stuffing, and it came out JUST like our old corn bread stuffing recipe. I get to have stuffing this year!! Thank you so much for putting in all the work to get the recipe just right. It is much appreciated :)

Eat low to moderate amounts of fruits and nuts. Try to eat mostly fruits low in sugar and high in antioxidants like berries as well as nuts high in omega-3, low in omega-6 and low in total polyunsaturated fat like macadamia nuts. Consider cutting off fruits and nuts altogether if you have an autoimmune disease, digestive problems or are trying to lose weight faster.
In fact, the health benefits of the paleo diet are unproven. "Our ancestors ate this way and didn't have many of the chronic diseases we do, but that doesn't mean the food they ate is the reason why; drawing that conclusion would be like saying we live three times longer than our Paleolithic ancestors because we eat fast food," says Christopher Ochner, MD, research associate at the New York Obesity Nutrition Research Center at St. Luke's and Roosevelt Hospitals. Still, a handful of small studies have tried to determine if a paleo diet is a healthier diet. One small study published in the journal Diabetologia found that the diet improved blood sugar over 12 weeks compared to a Mediterranean one that allowed grains, low-fat dairy, and oils, but it's hard to say whether researchers would come to the same results in a larger study.
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.
Just made this bread this morning and it was wonderful! It will be a life saver since my 2 year old and husband are obsessed with bread. My only problem was that it came out very flat (only about an 1.5-2 inches thick). The only difference I could think of was that the only yogurt I had was plain whole milk, not greek. I was thinking about doubling the batch and cooking time to see if I get a thicker loaf. Any thoughts? It makes a good snack bread, but not sandwich bread since the slices are so small (they’d be finger sandwiches). Thanks again!!
I didn’t have the chai seeds or pumpkin seeds so I used ground flax seeds, extra sesame seeds and sliced almonds. I know flax absorbs moisture so I added about a 1/4 cup of water to the mix. OMG, I LOVE this bread. We have a local German baker who makes a multi-grain & seed bread that has always been my favorite and sells out first at our weekly farmers market. My bread tasted exactly the same. I’ve been doing keto since October and miss an occasional sandwich or toast. No more! THANK YOU for this recipe.
This bread does have quite a few ingredients, but you’ll find that most are staple paleo and keto pantry ingredients. In the list below you’ll find details on several ingredients and possible subs. But if possible, please do try and make this recipe without any subs. As out of the 18 permutations we tried, this one really was terrific and the absolute best.
Evolution of the Human Diet: The Known, the Unknown, and the Unknowable by Peter S. Ungar. Diet is key to understanding the ecology and evolution of our distant ancestors and their kin, the early hominins. A study of the range of foods eaten by our progenitors underscores just how unhealthy many of our diets are today. This volume brings together authorities from disparate fields to offer new insights into the diets of our ancestors. Paleontologists, archaeologists, primatologists, nutritionists and other researchers all contribute pieces to the puzzle. The book has four sections: Reconstructed diets based on hominin fossils--tooth size, shape, structure, wear, and chemistry, mandibular biomechanics. Archaeological evidence of subsistence--stone tools and modified bones. Models of early hominin diets based on the diets of living primates--both human and non-human, paleoecology, and energetics. Nutritional analyses and their implications for evolutionary medicine.
Optimal Diet is a dietary model of human nutrition devised and implemented by Dr. Jan Kwasniewski. Lots of fat and low in carbs. Lots and lots of articles collected from various places. He has an out-of-print book: Optimal Nutrition. The book is explained at the Australian Homo Optimus Association website. A thorough analysis is the first post here: Dr. Kwasniewski's Optimal Diet: Sanity, Clarity, Facts.

I cut the bread into thin slices and it is great toasted. I made a sandwich for my husband with bacon, lettuce and tomato and when I handed it to him he looked at me funny and after he took his first bite he asked me: “where did you buy this bread, can we eat bread now?” lol…. I told him I had made the bread with almond flour instead of wheat and he was thrilled.
I must admit that when I read all the comments for this recipe I was so nervous to try it even though I’ve been hand-kneeding and baking my own breads without a recipe (an ancient family tradition) for over 20 years. Since I don’t have any background in gluten-free baking but recently changed to a low-carb lifestyle, I didn’t know what to expect. I noticed that a lot of people seemed to have issues with the proofing and resting of the bread dough. In order to eliminate the possibility of this happening, and since I know I understand yeast proofing really well, and knew that I won’t have an issue with dead yeast, I made sure that my kitchen temperature would be really warm so I placed a space heater on my kitchen counter facing the yeast and then later the dough as it rested. In the end, the bread turned out near perfect. The smell and taste was fabulous. The only thing I can say is that my bread pan is a 9X5 so next time I will make 1.5 the recipe. Otherwise, all I can say is this recipe is a winner!!!!

I cant have flax seed, they trigger severe migraines. When i google replacing flax seeds or any thing else they say you need to know why they are added to the recipe for flavor and nutrition or as binders. In your recipes can you add some sort of code B for binding and F for flavor then its much easier to go about making substitutions. In this recipe is the flax for binding or flavor ? If its for binding can i add more eggs and how many ?
When eating Paleo you may find that you end up using vegan recipes a lot. This is not surprising because vegan cooking entails cutting out a lot of junk and only using wholesome sources. Of course you’ll be ruining the vegan-ness of it with the meat you’ll be having with it, but for side items like bread it’s totally OK to borrow a page from the vegan notebook. Here we have a bread that is both Paleo and vegan approved, and uses a bit of applesauce to give it a unique flavor. One thing to remember is that vegan cheese substitutes that you can find at the store will typically be Paleo friendly and actually taste pretty good.
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!

This cornbread is cooked up southern style, but because it’s using ingredients that are Paleo friendly it clocks in as a low-carb food. Isn’t it nice to not have to worry about carbs, calories, fat grams, points, or any other silly thing they have you counting on other diet programs. With Paleo your focus is on using pure, wholesome, natural ingredients and eating until you feel satisfied. It’s about taking a philosophy towards food that is more in line with our body’s natural state of being, before we went and mucked things up with agriculture. This cornbread goes great with a bowl of Paleo chili.
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 had the same problem. Everything blended beautifully, rose in oven, then fell. Toothpick came out clean after 45 min of baking. I let it cool and then cut into it this morning and it has raw spots throughout the loaf. I am so disappointed because I killed a dozen eggs to make it and really don’t want to do it again. I wonder if the oven needs to be warmer and the cooking time needs to be increased?
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.
Eat low to moderate amounts of fruits and nuts. Try to eat mostly fruits low in sugar and high in antioxidants like berries as well as nuts high in omega-3, low in omega-6 and low in total polyunsaturated fat like macadamia nuts. Consider cutting off fruits and nuts altogether if you have an autoimmune disease, digestive problems or are trying to lose weight faster.
Almost equal numbers of advocates and critics seem to have gathered at the Paleo diet dinner table and both tribes have a few particularly vociferous members. Critiques of the Paleo diet range from the mild—Eh, it's certainly not the worst way to eat—to the acerbic: It is nonsensical and sometimes dangerously restrictive. Most recently, in her book Paleofantasy, evolutionary biologist Marlene Zuk of the University of California, Riverside, debunks what she identifies as myths central to the Paleo diet and the larger Paleo lifestyle movement.
Five roots, both bitter and sweet, are staples in the Hiwi diet, as are palm nuts and palm hearts, several different fruits, a wild legume named Campsiandra comosa, and honey produced by several bee species and sometimes by wasps. A few Hiwi families tend small, scattered and largely unproductive fields of plantains, corn and squash. At neighboring cattle ranches in a town about 30 kilometers away, some Hiwi buy rice, noodles, corn flour and sugar. Anthropologists and tourists have also given the Hiwi similar processed foods as gifts (see illustration at top).
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