The Paleo diet has become more and more popular over the years, mimicking our ancient ancestors’ most basic diet of vegetables, meats, fruits, and nuts. The Paleo approach is to stay low in the mainstream processed foods that have filled our grocery store shelves and stick to natural food that’s free of additives. The hardest time to avoid these? Dessert! With these Paleo desserts, you get to avoid the added sugars, get full faster, and typically take in fewer carbohydrates.
I recently found out I’m allergic to many of the foods that I’ve consumed over the years and was recently told to eat strictly Paleo……..and for someone who needs a map and directions in her own kitchen, for someone who has singlehandedly kept the restaurant business in the black, that’s a pretty big expectation. This bread has saved me and my fiance in so many of those, “I can’t do this any longer” moments when we really miss the old way of eating. We cant recommend this bread enough! Thank you!
Hi~ I tried to read all of the reviews to find this answer before asking, but there are a LOT of them! Instead, I’ll just ask 🙂 My husband cannot have anything almond related at the moment. Are there any other flours that would work instead of almond flour? I’ve made soooo many loaves of bread, and every single one of them was pretty terrible, and that’s even w/ very lowered standards! I also swore I’d not make another bread, but here I am…. Also, I’d have to sub in duck eggs for chicken eggs, which could throw another wrench into the plans.
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 🙂

I just made the bread above and sadly for me LOLOl it was only 2′ high I am wondering if that is because i mixed it in my Mixmaster not a food processor it tastes yummy but I’m not sure why it didn’t rise higher. the batter was very thick when I put it in the loaf tin Oh well I wil have to try it again LOLOl we will eat it fast as it tastes soooo good

This came out better than I expected it to actually. I did not have coconut flour so I added an extra 1/4c of almond meal. It was a tad bland but other than that a nice bread. I think the coconut flour would add to its flavor and sweetness. I will try again and add a banana just to give it a little more flavor. the pan I used was a regular loaf pan and it was a bit thin but otherwise a nice bread. My daughter enjoyed with peanutbutter and banana mashed together and I had it with her egg salad.

Paleo diets are based on a simple premise – if the cavemen didn’t eat it, you shouldn’t either. So long to refined sugar, dairy, legumes and grains (this is pre-agricultural revolution), and hello to meat, fish, poultry, fruits and veggies. The idea is that by eliminating modern-era foods like highly-processed carbs and dairy, you can avoid or control “diseases of civilization” like Type 2 diabetes and heart disease, and likely lose weight too. What you eat and how much depend on your goals or the specific program you’re on, if you choose to follow one. The high-protein diet is ranked poorly among U.S. News experts, who consider it too restrictive to be healthy or sustainable.


Yes, if you bake this as muffins you will need to adjust the cooking time. If it’s a regular oven, start checking it around 15 min, if you have a convection oven, start checking them around 12 min. Also the size of your muffin tins will affect the outcome so if yours are smaller, just keep an eye on them and when they smell good and look done, start testing them with a toothpick. If it comes out clean, they are done.
Hi Chocmak , thank you for your feedback. I am happy in the end you were able to find the arrowroot and your bread turned out good. The cost of the ingredients here in the US are not cheap either but I save money by buying online and in bulk. I have a link to the ingredients and brands just below the recipe. If for some reason you can’t purchase these from Amazon, you can probably purchase these ingredients directly from the company and have them shipped to you. You may be able to find arrowroot in asian sores as well.
I just made this bread and it came out great although I did adjust a few ingredients. I made this bread with four eggs(1 less than called for). Also I whipped the egg whites separately until they formed peaks(in order to make the bread less dense). Lastly, I added two tablespoons of applesauce to make up for the missing egg. This bread did take 45 minutes to bake, but I lowered the temperature to 245 because the outside was cooking faster than the inside. In the end this bread came out delicious and I enjoyed it with jam and honey, happy baking.
It turned out great! Such an amazing crust crunch and it has that spongy texture that all the other paleo breads don’t. It’s soft, light and spread on with Kerrygold salted butter!!! It’s got the slightest hint of sweet. Can’t wait to make my paleo strawberry jam for this! Also excited about applegate lunch meat with this bread for sandwiches! This will be a staple for us (im allergic to preservatives).
Hi I made the Easy paleo keto bread 5 ingredients. It was moist, texture was good but it didn’t turn out completely white, more like a pale yellow and the crust was overdone. I opted for honey as my sweetner because this bread is for my nephew who has autism and we want to keep it as natural as possible. I baked the bread exactly at 325 for 40mins uncovered and then another 40mins covered (tent). What could I do next time to achieve a white bread with golden crust?
They say that low-fat weight-loss diets have proved in clinical trials and real life to be dismal failures, and that on top of it all, the percentage of fat in the American diet has been decreasing for two decades. Our cholesterol levels have been declining, and we have been smoking less, and yet the incidence of heart disease has not declined as would be expected. ”That is very disconcerting,” Willett says. ”It suggests that something else bad is happening.”
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 🙂
Hi Adriana, thank you for this recipe. My youngest son has to eat gluten free and I’m trying to find a recipe for bread that he really likes (none so far). It’s just in the oven and I hope it turns out okay, because the batter wasn’t a batter, it was more of a dough… I followed your recipe to the letter: same ingredients, no overmixing… Do you have any idea what could have happened?
Buried in the middle of The Revised Metabolic Oncolytic Regimen for Effecting Lysis in Solid Tumors one can find their diet recommendations for tumor control. It has a paleo diet orientation. Protein is 35%, preferably Omega 3 rich. Carbohydrates (also 35%) are only vegetables and fruit, no beans, bread, potatoes, or any grain. Then dietary and supplemental forms of fat should provide 20-30% of (daily) calories.
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.
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 made this tonight and used 1.5 cups almond flour, 1/2 cup tapioca starch, subbed chia meal for flax meal, subbed avocado oil for coconut oil, and added 1.5 T caraway seeds to give it a bit of a “rye bread taste”. We had it with corned beef tonight and it was very good. I did two mini loafs which took the same amount of cooking time. My husband and older son are usually very picky about paleo breads and they both gave it a thumbs up… I think because they both like the taste of caraway. Thanks for the recipe!
Made this for the first time and after reading all the reviews about dense and not rising, decided to separate egg whites and yolks and whisk first the whites and then the yolks to increase volume, as one would for a sponge cake. Must confess to adding a pinch of cream of tartar to the whites, ( this is one of the ingredients in baking powder so shouldn’t upset the purists). I also only had almond meal ( trader joes) unblanched, and substituted fresh lime juice for the vinegar and used 1tbsp olive oil, didn’t have coconut oil. Once all three bowls were mixed thoroughly (1.whites, 2.yolks plus honey, oil and lime juice, and 3. dry ingredients whizzed tog. In processor,) gently fold all together, yolk mix into whites, then dry mix into egg mix . Put into oiled loaf pan and bake as directed……….it turned out just perfect and delicious……..looks like the picture only much darker because of the almond meal…..more like a whole wheat loaf would look…I am so pleased, the added step is worth the trouble, it rose to the top of the pan and very light and easy to slice.
Hey Adriana! I did it! Came out beautifully. Much better than the paleo bread that you can purchase at Julian Bakery online. It is flavorful and light. What i did was the egg white trick from an earlier post. I used Honeyville products only. I also did 2/3 cups of coconut flour and 3/4 cup of almond flour. I was hoping for a little bit more of a rise, but I’ll mess with it again next time. Thank you for your expertise! All the best! Gabriel
Hi Louise. Thank you SO much for this recipe. I’ve done low carb before but am a newbie with the Paleo thing. I’ve never been one to eat bread or pasta very often anyway, but I do get a craving every now and then. I was skeptical that this would turn out terrible like the first time I made blueberry whole wheat muffins for my daughter (which she wouldn’t eat, and she’s not a picky eater), but I decided to try it anyway since it was such a small portion and it wouldn’t feel wasteful if I hated it. I was still skeptical after I took this bread out of the microwave because it looked really “eggy” from the outside. Once I let it cool and sliced it, however, it looked more “normal” so I was relieved. Once I ate it, it was wonderful! Great texture, buttery flavor (I used the flax meal because I already had it on hand; only change I made was that I put 3 tablespoons of butter instead of 2-1/2)… I didn’t even need any toppings (butter, syrup, nothing!). I literally ate it all by itself and pushed my soup to the side. So thank you very much! You have eased some of my worries about whether or not I will be able to stick with this way of living. I can’t wait to have my daughter try it. I know she will love it just as much as I do.

One larger randomized controlled trial followed 70 post-menopausal Swedish women with obesity for two years, who were placed on either a Paleo diet or a Nordic Nutrition Recommendations (NNR) diet. [7] The Paleo diet provided 30% of total calories from protein, 40% fat (from mostly monounsaturated and polyunsaturated fats) and 30% carbohydrates. It included lean meats, fish, eggs, vegetables, fruits, berries, nuts, avocado, and olive oil. The NNR diet provided less protein and fat but more carbohydrate with 15% protein, 25-30% fat, and 55-60% carbohydrates, including foods similar to the Paleo diet but also low-fat dairy products and high-fiber grains. Both groups significantly decreased fat mass and weight circumference at 6 and 24 months, with the Paleo diet producing greater fat loss at 6 months but not at 24 months. Triglyceride levels decreased more significantly with the Paleo diet at 6 and 24 months than the NNR diet.
I also have had the “raw tunnel” of dough in the middle – TWICE now. I’ve followed the recipe to a “t,” except for the name brand Magic Line Pan (I do have the correct size pan though). Thanks for the tip to cover w/foil. I did it after the 30 min, but I’ll try it from the start. I also had added an extra 20 minutes. Strange ours turn out this way after reading how perfect others’ turn out?! Thanks gals! Happy baking!
Hi Danielle, The bread will not rise without the baking powder, but you could try it if you don’t mind that. Some people make homemade baking powder with baking soda, cream of tartar, and arrowroot powder. But, arrowroot is still a very small amount of starch. Divided among the slices, it’s actually fewer carbs than some of the other ingredients (e.g. almond flour has a small amount of carbs also).
Legumes are members of a large family of plants that have a seed or pod. This category includes all beans, peas, lentils, tofu and other soyfoods, and peanuts. Legumes are not allowed on paleo because of their high content of lectins and phytic acid. Similar to grains, this is a point of controversy in the scientific community. In fact, lots of research supports eating legumes as part of a healthy diet because they are low in fat and high in fiber, protein and iron.
I have all the seeds but sesame seeds. I just have a small jar of those for using on top of things. Which of the other seeds could I use instead? Or, maybe chia seeds in a smaller amount? I also have a 3 seed mix with chia, flax and hemp. It really looks great! I haven’t had a lot of success with other keto, low carb breads. Want to give this a try.
I just found this recipe and I notice that the recipes are very similar: this one has the addition of a little coconut flour, half the salt and half the vinegar, but maintains the baking soda quantity. How does the the texture of this bread compare to your low carb corn bread? I’m very curious about what went into the decisions that differentiate the two breads.
I don’t have dietary issues and do not adhere to a strict paleo diet. I do, however, have a raging sweet tooth that I try to keep in check by eating a low glycemic diet day to day, and limit high glycemic foods to those times when I am deliberately treating myself to “sweets”. This bread is more the texture of “quick bread” (like banana, or zucchini), which was a surprise. Its very tasty and satisfying, almost rich. This bread will be a good delivery system for peanut butter and bananas or soft boiled eggs.
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’m new to the whole GF thing – I don’t have a physical need/condition for eating grain free, but the whole concept of this healthy way of eating intrigues me, so I’m just “testing the waters.” It is very generous that Elana shares her recipes for free so that I can give it a try before jumping in with both feet – and when/if I do, I’ll be buying her recipe books. Great blog.
— HOW I WORK IT: I am 10 years into maintaining my 35 lb weight loss, and it continues to be a conscious effort. Right now the best way I am able to include Elana’s recipes into my post-weight-loss and weight-maintenance life is by following the gaps diet, which includes hearty soups as the basis for eating, filled in by some nut baked goods. Enjoy!
I didn’t read through all 400+ comments, so I don’t know if this has been discussed, but this recipe calls for a really huge amount of baking soda and doesn’t have the huge amount of acidic ingredients needed to balance it. I tried it anyway as written and sure enough, the resulting product smells and tastes like un-neutralized baking soda. Normally a recipe like this would use baking powder, so I tried again, using 1.5 tsp of baking powder instead of the baking soda. I eliminated the vinegar, since its main role would be to neutralize (some of) the baking soda.
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)
If you measured correctly, it’s possible that your eggs are smaller than the ones Elana used. My eggs are very large, and the batter comes out perfectly every time. Too bad more recipes don’t use weights or measures for eggs (beaten to make it easy to adjust quantity) to ensure consistent results! Eggs can vary widely in size. 5 jumbo size can easily be 7 smaller eggs.

I always wondered what the heck are the 7 layer bars ingredients that make the layers of these tasty bars. Turns out that regular Seven Layer Bars have a graham cracker crumb base and are topped with some combination of nuts, chocolate chips, white chocolate, butterscotch, and coconut.  All that is usually held together by sweetened condensed milk. If you’re thinking, “Oh my goodness, that’s a lot of sugar!” You’re right.  If you’re thinking, “Wow, that sounds amazing,” then you’re right as well!
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!

this looks amazing! i am low carb, so this will work for me as opposed to some of your other gluten free breads! i cant have arrowroot powder and other similar ingredients. that being said, i love ALL your recipes and even if they contain ingredients i cant have, they are usually easy to substitute or ‘play’ around with until i get it low carb friendly;) thankfully, you have done the work for me here;)thanks!!!!!
Hi Louise. Thank you SO much for this recipe. I’ve done low carb before but am a newbie with the Paleo thing. I’ve never been one to eat bread or pasta very often anyway, but I do get a craving every now and then. I was skeptical that this would turn out terrible like the first time I made blueberry whole wheat muffins for my daughter (which she wouldn’t eat, and she’s not a picky eater), but I decided to try it anyway since it was such a small portion and it wouldn’t feel wasteful if I hated it. I was still skeptical after I took this bread out of the microwave because it looked really “eggy” from the outside. Once I let it cool and sliced it, however, it looked more “normal” so I was relieved. Once I ate it, it was wonderful! Great texture, buttery flavor (I used the flax meal because I already had it on hand; only change I made was that I put 3 tablespoons of butter instead of 2-1/2)… I didn’t even need any toppings (butter, syrup, nothing!). I literally ate it all by itself and pushed my soup to the side. So thank you very much! You have eased some of my worries about whether or not I will be able to stick with this way of living. I can’t wait to have my daughter try it. I know she will love it just as much as I do.

This recipe is so simple but so tasty. I use almond flour I grind myself (use a coffee grinder–it’s so much cheaper than buying bags of almond flour at the grocery store or online). The first loaf I made as stated and felt it was a little too much on the coconut. The second loaf I exchanged the coconut oil for bacon grease, which worked well but was a little too strong on the bacon. The third loaf I used half coconut oil and half bacon grease and I really love the taste. A little smear of almond butter and a dollop of jam really makes this a great Paleo breakfast!
Paleo Pals: Jimmy and the Carrot Rocket Ship by Sarah Fragoso. Piper, Phoenix and Parker are not ordinary children–they are super heroes that travel the land helping other children learn about living the healthiest, most exciting, most super lives possible. They are known as The Paleo Pals, and this is a story about how they help out Jimmy, a little boy who is not sure if eating paleo food is even one tiny bit exciting or super. Published February 7, 2012.
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!
I made the original version a while back and had the unfortunate “tunneling” effect that other people mentioned. The bread that did bake all the way through was delicious though so I tried again with the modified version. That took about 45 minutes total to bake but was cooked all the way through! And it’s just as delicious as the original! Had a couple slices tonight with some beef stew. Can’t wait to have some for breakfast tomorrow!

Using sweet potatoes as your base ingredients serves a few purposes. First, it makes it so you don’t have to use a wheat or grain source as the main ingredient. Second, it provides plenty of antioxidants and vitamin support from the sweet potatoes, as well as additional fiber. You’ll still want to get a serving of vegetables in with your meal, as this doesn’t really cut it if you’re having a nice portion of meat with it. Think green leafy vegetables in a salad and you’ve got a nice balanced Paleo meal.


Just tasted this….excellent. Much fluffier than 2.0, though similar in flavor. I used coconut palm sugar syrup (boiled 1/2c water, added 1c organic coconut palm sugar, reduced heat for 3 min until dissolved, let cool before using, store in mason jar in fridge) which I use to replace any sweetener in baking…agave, honey, etc. Worked great in this as well. So moist too. Awesome texture! Thanks Elana!
While the diet as a whole hasn't been well studied, the benefits of cutting packaged foods from your diet could be huge. According to the Harvard School of Public Health, three quarters of the average American's sodium intake (which is almost double what it should be!) comes from commercially prepared foods. And, one Public Health Nutrition study found that people who cook at least five times a week are 47% more likely to be alive 10 years later compared to those who rely more on processed foods.
Ana, We like using a combination of almond flour and coconut flour for this bread to achieve the best flavor and texture. We haven’t tried this bread using only coconut flour, but it may work. Coconut flour absorbs liquid differently, so you’ll want to use about 1/4 the amount of coconut flour as almond flour (since the recipe calls for 2 cups almond flour, that would be 1/2 cup coconut flour in addition to the 3/4 cup coconut flour that the recipe already calls for). However, the flavor and texture of this bread will likely be different with that substitution. Please let us know how it goes if you give it a try!
In making the case for meat, Cordain presents anecdotal evidence of Eskimos who lived their full life without a heart attack. The Eskimo diet consists of 97% meat, which he concedes causes all Eskimos to develop atherosclerosis—a common precursor to heart disease. But Cordain says Eskimos never die of heart disease. He discusses one Eskimo who lived 45 years and another who lived 53 years, both without heart disease! He then jumps to the conclusion that because these Eskimos didn’t get heart attacks, even with severe atherosclerosis, meat must have protected them from heart disease. So Cordain’s best case for lots of meat is that you can live to the ripe age of 45 or even 53 without a heart attack. But do people—even unhealthy smokers or the obese—generally get heart attacks before age 53?
mine didn’t rise up as much as the one in the picture either…also it stuck to the bottom of pan in spite of cooking spray…I guess I should have sprayed liberally! waiting for it to cool to cut, though the pieces that were stuck in the pan tasted good…if you use coconut cream instead of the greek yogurt, do you need to refrigerate it to make it thick or does it work in liquid state from the can?
These photos look amazing so I’m making these right now. I want to warn everyone, not all coconut cream is really coconut cream! I purchased two cans of “Sprouts” brand coconut cream from Spouts supermarket. After I drained the liquid, I did not get even one cup of cream out of one can so I opened another. After adding the honey and mixing, the “cream” remained lumpy and watery. I put the whole mess in my Blendtec to whip it and it turned into milk!
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.
More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Origins and Evolution of Human Diet was an academic web site at the University of Arkansas devoted to discussion of evolution and the human diet. They had good articles on the conferences link. Here is one from the archives: Boyd Eaton's Evolution, Diet and Health which argues that current w-6 : w-3 imbalance together with absolute dietary DHA intake quite low in human evolutionary perspective may be relevant to the frequency of unipolar depression.
If all else fails, this simple rule of thumb may make it really easy to shop for paleo foods. The layout of most grocery stores is quite simple: in the inner aisles you will typically find packaged, processed foods. Things like bread, pasta, cereal, flour, sugar, etc. For the most part, many of the foods stocked in the inner aisles of a grocery store will probably be "non-paleo approved items." 
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!
Oh hey there Monday. I’m ready for my peanut butter apple pie cake breakfast fuel to start off the week!  Ya’ll, I have a feeling I’m going to need a lot of energy this week. Not to mention good “golden” food to boost my immunity (post surgery).  Good thing I have a bread recipe to share (and devour). Um, yes, this paleo bread recipe is totally my bread and butter today! Haha. Plus I  think you’re totally gonna love it! Who doesn’t love a good bread recipe? Bread is needed in life. Always.
To come back on the diet not being paleo….u can adjust a little…use coconut oil and the coconut cream and then it is paleo as she already wrote down. I follow the paleo diet via the dr terry wahls protocol because off my ms and not aloud butter neither so I made a couple of changes and btw! With the paleo u are aloud to eat for example Ghee butter,go and look it up!!!
This has been happening to me too! I make it exactly how the recipe is written. I tried baking it longer and its still hollow in the middle and mushy. It used to come out perfect for me but the last 4 times it has been this way. I just recently moved and made the first loaf in the new oven and same thing!! So frustrating. Maybe cover it with foil and cook it even longer than 35 min? What rack should it be on? Please help!! I can’t live without my paleo bread!!
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!
Some randomized controlled trials have shown the Paleo diet to produce greater short-term benefits than diets based on national nutrition guidelines, including greater weight loss, reduced waist circumference, decreased blood pressure, increased insulin sensitivity, and improved cholesterol. However these studies were of short duration (6 months or less) with a small number of participants (less than 40). [4-6]
I think red meat from grain fed cattle and sheep IS bad for us . These animals were designed to eat grass. We were designed to eat meat, fat, vegetables , a few seeds and a little seasonal fruit. But never any kind of grain. ! When Man began farming and grain consumption , so began disease and illness. Today our food supply is being contaminated by Factory farming and GMOs.

Ok, I did mine a little different. I can’t eat the almond flour so I substituted non glutton Oat flour and I also added chia seeds. I wasn’t able to get the right sized pan, mine is the larger one, so I noticed that the bread wasn’t going to be very high, so …. I made another batch of bread, added it to the lower layer and cooked. Oh wow!! So good!! But I can’t eat it all at once. Poo! Anyway, don’t be afraid to use the bigger pan, just double the recipe.
Well… it turned out beautifully. It rose evenly, it was light, fluffy and baked through. It tasted very good, both plain and toasted with butter. I truthfully do not know if I would add the butter the next time I make a loaf because I was so pleased with this version. I will likely reduce the erythritol to 1 tablespoon or less for a more subtle sweetness in the future. This recipe has so many flavour possibilities and I look forward to trying out all of my ideas using this excellent base. It is also good to know that it can be made without the additional fat component. Don’t get me wrong, I am keto and a committed high fat enthusiast but slathering some fat on top of the bread… butter, pâté, nut butter… will work just fine for me.
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.

Paleo Comfort Foods: Homestyle Cooking in a Gluten-Free Kitchen by Julie Sullivan Mayfield and Charles Mayfield. Implementing paleo guidelines and principles in this book (no grains, no gluten, no legumes, no dairy), the Mayfields give you 100+ recipes and full color photos with entertaining stories throughout. The recipes in Paleo Comfort Foods can help individuals and families alike lose weight, eat healthy and achieve optimum fitness, making this way of eating sustainable, tasty and fun. The many reviews at Amazon are basically flawless. The sole complaint is over the lack of nutritional information. But there is no counting on the paleo diet and its inclusion would have been inappropriate. Published September 10, 2011.
For example, although white potatoes were recorded as being available during the Paleolithic era, they are usually avoided on the Paleo diet because of their high glycemic index. Processed foods are also technically off limits due to an emphasis on fresh foods, but some Paleo diets allow frozen fruits and vegetables because the freezing process preserves most nutrients.

Another possibility is that maybe your oven is not well calibrater (which is normal) and your bread needed to cook longer. I suggest next time you insert the stick in a few areas to ensure it’s done throughout. Also, it’s a good idea to purchase an oven thermometer to ensure the temperature is where you want it during baking. They cost less that $20, I got mine for less than $10. 

A number of randomized clinical trials have compared the paleo diet to other eating plans, such as the Mediterranean Diet or the Diabetes Diet. Overall, these trials suggest that a paleo diet may provide some benefits when compared with diets of fruits, vegetables, lean meats, whole grains, legumes and low-fat dairy products. These benefits may include:
Hi Connie, I don’t recommend using whole eggs in this recipe. The two recipes are very different. The egg whites in this recipe are beaten to stiff peaks to create the fluffiness. You could fold the yolks in later, but you’d need to modify the other ingredients, and besides, the bread would turn out very egg-y. The other recipe has fewer eggs than this one, and they are added differently.
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!

Hi Sophie, I have found that the best almond flour for baking are the ones that have the skin removed (blanched) and are very finely ground. Some brands call it almond meal and some almond flour, so currently there’s no standard name. I have also found that not all brand work well. For example the Bobs Red Mill brand fails most of the time for baking. My personal favorite brands are by Honeyville and welbees. You may be able to order these from amazon.
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.
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