If you were to eat an unlimited amount of red meat (which the paleo diet technically allows), you may see your heart health suffer. While experts applaud the omission of packaged and processed foods like cake, cookies, chips, and candy — which are well known to be bad for your ticker — they’re not crazy about the fact that paleo doesn’t allow you to eat whole grains, legumes, and most dairy. Whole grains in particular have been linked with better cholesterol levels, as well as a reduced risk of stroke, obesity, and type 2 diabetes. (13) These are all comorbidities of heart disease. (14)

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!!!!!
I’m not a nutritionist, so this is just a rough estimate, but here is the nutrition breakdown for 1 serving (based on 10 servings per loaf): 239.4kcals, 11.4g carbs, 3.4g fiber, 8g net carbs, 19.3g fat, 7.9g protein. You can make the determination based on the macros as to whether or not you can fit this bread into a ketogenic lifestyle. I hope that helps!
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.
Thank you so much for what you are doing! I’m making my second loaf now and my family enjoyed the first one immensely. I finally was able to enjoy a poached egg on toast again. Your recipes are so easy to follow, and even substitute with. For instance I just finished baking up a ton of your “thin mints”, and was low on Almond Flour, so I just threw in what I had, about a cup, and then added a half a cup of raw Pecans to the food processor and continued as directed on the recipe. It was perfect. So since I love to experiment, I’m making my second loaf with walnuts instead of pecans. It’s rising and looking beautiful. I can’t wait to try it.
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.

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. 🙂
Contrary to popular belief, fat doesn’t make you fat; carbs do (and the Standard American Diet contains a ton of them!). Natural oils and fats are your body’s preferred sources of creating energy, so it’s best to give your body what it’s asking for. The following are some of the best types of paleo diet oils and fats that you can give your body if you’re in need of some additional energy.
About 3 years ago I went grain free for the second time in my life. At that time I downloaded about 20 grain free bread recipes three were good and edible and could withstand the rigors of actual lunch meat/sandwich making, but this one has stood the test of time. This is the recipe I go back to every time, it delicious and passes the sandwich test. Here s what I have learned: I like to make a double batch, I like to beat the wet ingredients into a stiff foam, everything works best at room temperature, the baking time is about an hour in a glass pyrex loaf pan, It MUST be stored in the fridge wrapped in a paper towel then in a zippy bag, it needs to be toasted for sandwiches. I make this bread for non grain-free friends and neighbors and they love it too.
One question, when I released this bread out of the pan there was a very strong ammonia smell coming from the bread. After it cooled this ammonia smell was gone. I’m just curious what could cause that odor? Is it a reaction from the almond flour? I was just caught off guard when I bent over to get a whiff of the freshly baked loaf and it smelled of ammonia!

I want to marry you because of this recipe (okay, maybe a tad dramatic). I only had tapioca starch so made it according to your instructions and subbed the flaxseed meal for chia because that was all I had but this bread turned out perfectly. I’m not exactly paleo and I’m generally a good cook, bad baker but this worked even for the inept baker like me. Thank you so much! Next time, I think I’ll try topping it with sunflower seeds just for an extra bite!
According to the CDC, cardiovascular disease is the number one cause of death in the United States. Interestingly however, our Paleolithic ancestors and contemporarily studied hunter-gatherers showed virtually no heart attack or stroke while eating ancestral diets. The references below will explore these facts to better help you understand the heart-healthy benefits of a Paleo diet. 

The aspects of the Paleo diet that advise eating fewer processed foods and less sugar and salt are consistent with mainstream advice about diet.[1] Diets with a paleo nutrition pattern have some similarities to traditional ethnic diets such as the Mediterranean diet that have been found to be healthier than the Western diet.[3][6] Following the Paleo diet, however, can lead to nutritional deficiencies such as those of vitamin D and calcium, which in turn could lead to compromised bone health;[1][20] it can also lead to an increased risk of ingesting toxins from high fish consumption.[3]
Nothing like wasting expensive ingredients. I bought the pan, the exact size and brand. My ingredients were exact and fresh and I baked it at 350 for 30 min and it came out completely uncooked in the center and crusty and risen on top. Back in the oven for 15 more minutes – still raw batter through the entire center of the loaf. I now have it back in the oven to finish cooking the center which will no doubt burn the outside. But I’m not wasting all those ingredients and throwing in the trash. Including the pan, I have a huge investment and expected it to turn out so nicely. Is 350 correct? for only 30 minutes? correct? what could possibly cause this. The pan was dead center in the oven as well and my oven works.
OMG-made this recipe for fun(I have no dietary restricions about gluten or grains or any allergies) Followed recipe exactly and used three 4″mini springform pans. These buns came out awesome! Texture and taste like real actual bread! Eating one wih chicken salad as I type! I’ve tried other bread recipes before using almond or coconut flours and never came out worthy of the effort and cost involved but these are amazing! I love that it is a small batch using simple minimal ingredients so u dont end up with a ton of something u can’t eat fast enough before it goes bad(not that these would even last that long if I quadrupled the recipe…!)
Hi Michelle, some people left comments above and they made it with coconut oil and also flax as an egg replacer. They said these work well, but personally I haven’t tried it. If your daughter can have the yolk , you can separate it and just use that to make the bread. Also find out if she can have ghee because although it’s made from butter, it doesn’t contain the casein that most people react to in dairy.
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 tried this recipe (delicious, btw) substituting sunflower meal for flax meal (in the middle of hurricane Sandy and had no flax), and the bread turned green… SO glad that someone else experienced this and it was answered. Thank you! That helps. It didn’t rise as much as I hoped – maybe it was because of the substitution…? In either case, thank you for this fantastic recipe! My husband and I loved it.
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.
You may lose weight on the Paleo Diet. If you build a “calorie deficit” into your Paleo plan – eating fewer calories than your daily recommended max or burning off extra by exercising – you should shed some pounds. How quickly and whether you keep them off is up to you. A 2015 review in the Journal of Gastrointestinal Liver Diseases concluded that a Paleo-esque diet “might be an acceptable antidote to the unhealthy Western diet, but only unequivocal results from randomized controlled trials or meta-analyses will support this hypothesis.” On that, we’re still waiting. In the meantime, here’s what has been found about the diet and others like it:
Hi, I have just put this loaf into the oven, but mine never reached a pouring consistency. It was a thick dough which I was able to spread in the loaf pan only with the greatest difficulty. The only changes I made were omitting the arrowroot, as I didn’t have it – I followed your notes for that exactly, increasing the tapioca to 4 tablespoons and adding an extra egg white. I used de-fatted almond flour, which should not account for the dryness of the mixture – I actually had to leave out half a cup of the dry moisture, because it was already so doughy. Any idea what went wrong?
I just made the paleo bread and I am enjoying a warm slice as I type this comment. I wanted to share that I substituted pure maple syrup for the honey and used a blender to mix since I don’t own a food processor. The loaf still came out delicious and moist. I wish I could submit a picture of my wonderful looking loaf. Thanks for sharing your recipes.
Alyssa, one more thing. Both the bowl and the beaters need to be spotlessly clean. If there is one hint of oil anywhere the whites will not beat properly. Nicole is correct about not using a plastic bowl. Plastic will even absorb oil to say nothing of the microscopic amounts that get into the surface when it’s scratched. When baking it is always best to use a metal or glass bowl for all of your mixing.
Just made this exactly as listed with one sub of chia seed meal (made in dry Vitamix container) for the flaxseed meal, baked extra 5 minutes. Need to jiggle it out with a flat pancake flipper as though I did oil the pan, I did not use parchment as recommended. The loaf rose well in my 8.5 x 4.5 metal loaf pan. Hope everyone here likes it! I will report back. I plan to freeze some slices too.
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.
If you don’t have a wood stove with a proper warming oven up top – who does these days? – then try my never-fail trick for proofing yeast: Turn on the oven light 10-15 minutes before you begin to proof your yeast. Once your yeast/water/maple syrup mix is stirred, pop the container in the upper half of your oven and close the door. It’s warm, draft free, and as long as your water is the correct temperature and your yeast is still viable, this works every time.

Elana – your site is my go-to place for all baking ideas and snack recipes. I’m a huge experimenter myself, so I love using your recipes for a base (or following exactly for a trial run) and then running wild. Thank you so much for all the time and effort you put into making your recipes not only edible, but delicious and filling and healthful. I’m always excited for your post.
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.
My husband and I just started paleo at the beginning of the year and we both knew that giving up bread would be hard. Probably harder for my husband who is a steak bread and potatoe type of guy. We both absolutely loved it. I will have to double the recipe but as for this loaf he added a little butter and honey and said it was extremely filling. Thanks again
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
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!!!
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 made this bread twice. The first time I followed your recipe exactly, but it came out dry and sort of tasteless. I think it’s because of my elevation and how dry the climate is here, so I added about a 1/4 c maple syrup the second time I made it and it’s perfect! I really like this recipe, and I hope others at high and dry climates don’t give up on it if they have the same problem.
I have made the new recipe many times and it is really delicious. By mistake I used regular almond flour and the bread came out just as tasty as if I had used blanched almond flour. Also, coconut flour is not available where I live, so I substituted the same amount of unsweetened shredded coconut, and 1/4 cup oil for the coconut oil, since my friends said the bread had too much of a coconut flavor. The substitutions worked just fine and the bread was delicious!!! Maybe it would be even more delicious if I followed your recipe exactly, but even my son, who usually does not like “healthy” food, told me it was really good, and keeps helping himself to more slices everythime I make it.
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! ;-)

Eat Like a Dinosaur: Recipe & Guidebook for Gluten-free Kids by Paleo Parents. The Book is a colorful children's story describing the paleo diet, chock-full of recipes without grains, dairy, soy or refined sugar. For those with food allergies, the top 8 allergens have been visually marked on each recipe for children to self-identify recipes that may contain eggs, nuts, fish, or shellfish. Published March 20, 2012.
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.”
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.
I just made it using all the the optional ingredients but I didn’t have a food processor so I whipped/mixed everything by hand. One thing I noticed is that the top of the bread cracked unevenly. Could I have over fluffed the egg whites? Maybe creating an artificial cut in the middle could solve that next time? It rose very well and nearly doubled in size, though the size is still a bit small for my liking. I will most likely use 1.5x the amount next time. It smells great and I’m about to chow down on this!
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. 🙂
Nutrition & Physical Degeneration by Dr. Weston Price's book puts to rest a lot of myths about diet, dental, physical, and emotional health, and presents the strongest case for a super-nutritious Native (or Paleo) Diet. His book outlines the conditions/causes for exceptional health. A classic that was first published in 1938. The Soil and Health Library has a Book Review by Steve Solomon. If you don't buy the book at least read the review. N.B. If you live in one of the countries where this book is now in the public domain, you can read it online. But not if you live in a country where it is still under copyright protection.
Hi Elana! I just found your website and I’m so glad that I did! I’ve been on a GF diet for about a month after having years of terrible GI problems. I can’t remember when I didn’t have GI issues, and have done a number of elimination diets to figure out the problem. I’ve visited a few gastroenterologists and they haven’t identified anything “wrong” with me. I still haven’t pinpointed it, but overall I feel happier knowing that I’ve omitted something that was such a big part of my life before. Your bread recipe was very much needed since I still have an affinity for bread-like (carb-y) foods. The bread is delicious and SO hearty. I was skeptical at first, but it turns out I’m hooked on the stuff! Unfortunately I didn’t have coconut flour, so I ended up using 2 T of GF flour, it still worked! I have a shipment coming soon and can’t wait to try it out with the CF! Thanks again, I look forward to reading more of your posts even though I’m not a paleo nut! ;)
I am 77 autoimmune celiac. for two years I have been strictly grain free and diary free, salt free,eat no added sugar, all organic, no processed foods. I walk and walk and walk some more, garden and have no other health issues. I weigh now what I weighed at 27 after having had 4 babies. 133 pounds. I kept off a 65 pound weight loss easily and happily. I all back to the land for years and years and raised my own grain milled or ground it up and baked my own bread and made my own cheese from milk from my own goats and cows. So I know good and healthy. I would rather have the energy and brains I have now than go back to eating grain and dairy. I still make my own ‘cheese’ from nonfat yogurt.
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.
A 2015 study in the Journal of the American College of Cardiology found that 76 people who followed the Paleo diet for 60 days (as well as those who followed vegan, Mediterranean and DASH plans for the same length of time) lost an average of 9 pounds and showed improvement in their blood pressure levels. The effects were greatest and most sustained among people who also attended regular diet support group meetings.
Whenever I come across a recipe and I want to convert it to grams I use the amount on say my bag of almond flour and calculate it out. My almond flour weighs out to be 112 grams per cup so for this recipe you would use 224 grams of almond flour (I use superfine Kirkland brand from Costco and I’ve also used Bob’s Red Mill superfine and they both work equally well). The 2 tablespoons of coconut flour is a small amount so I wouldn’t bother weighing that out. As for the flax seed, I buy mine whole and measure accordingly and grind in my coffee grinder.

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!
Hi Melissa, Are you beating the whole eggs? It needs to be egg whites only. Whole eggs will never form peaks. Adding a little cream of tartar helps, as well as making sure you start with a very clean bowl (preferably not plastic if you’re having issues). Having the egg whites at room temperature can be a little easier, too, though I usually don’t need to. Hope this answers your question!
The most updated recipe worked perfectly! I used every ingredient and the amount called for with the Magic Line loaf pan. The one and only thing I did differently was I needed to add 10 extra minutes of baking checking the bread with a toothpick every 5 minutes after initially checking at 30 min. I live in western Mass and the weather was humid and hot when I made this, maybe that has something to do it.

The Primal Blueprint Cookbook: Primal, Low Carb, Paleo, Grain-Free, Dairy-Free and Gluten-Free by Mark Sisson and Jennifer Meier. Recipes include: Roasted Leg of Lamb with Herbs and Garlic, Salmon Chowder with Coconut Milk, Tomatoes Stuffed with Ground Bison and Eggs, and Baked Chocolate Custard. Recipes are simple and have limited ingredients. Complaints are the book is stuffed with unnecessary photos and proofreading could have been better, e.g. oven temperatures were left out. And recipes are not truly paleo. Despite what is on the cover dairy is used in some recipes. The Amazon reviews average to 4+ stars.
Hi Broke, so there are a few things that could be affecting the texture of your bread. First, do you have an oven thermometer to make sure the temperature is where you need it to be? This could affect the baking time. It’s ok if you need to bake it longer, and I would let it cook until you test the middle of the bread with a stick inserted into the center. Only when it comes out clean you remove it from the oven.
Flatbread is a nice change of pace to ordinary loaves, and it goes really well with all sorts of meals, and you can even make a meal out of it by using it to make a sandwich. This cheesey version is made using tapioca flour, so it will have a different texture and flavor than breads made with almond flour or coconut flour. The cheese they’re using is the kind that is usually given a nod on Paleo, unless you are being very strict. Hard cheeses like asiago and parmesan are usually given a pass because they don’t include as much dairy. It’s up to you to determine what your body can handle.
Made this bread last night to go with our homemade soup. We really liked it. I didn’t have greek yogurt so I used 1/4 cup whole milk yogurt and 1/4 cup sour cream. I also added a tiny bit of honey for sweetness. It turned out beautiful! Baked for 35 minutes. Have made many other gluten free breads and some were terrible and some just O.K. , but this is the best one we have tried. Great recipe! Can’t wait to try it toasted. Thanks so much!
It took me a few days to finally getting around to making these but I did because of your sloppy joe recipe you just posted. They are awesome!!! Next time I will make a double batch of buns! I used a muffin top pan for the buns and they came out perfect for tops and bottoms so I didn’t even have to split them. They bakes up really smooth and held together perfectly for wet sloppy joes! Thanks so much for developing and sharing your recipes. I am definitely becoming one of your biggest followers! Everything you make “works”!
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!
Sounds like your baking soda is old and/or spoiled. It explains the lack of rise, tingling tongue, chemical taste (washing soda [sodium carbonate, I think] is made by heating baking soda [sodium bicarbonate] in big ovens), and maybe the extra salty flavor, too. I’ve had bad baking soda spoil baked goods, and it’s a real bummer. Hope you try again, though.
Made this divine loaf for the very first time this morning, following the recipe exactly. It’s already half gone! I’ve tried multiple paleo sandwich bread recipes and none of them have turned out great…except this one. It’s simply delicious. Thank you so much for sharing this recipe. It’s obvious that a lot of trial and error went into perfecting it. It’s so so good!

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 might be breaking some sort of “Food Blogging Code” by posting 2 “healthy-candy-bar-esque” recipes SOSO close to each other, since we just had Paleo Homemade Twix Bars on Friday, and it’s been a hot minute since homemade paleo almond joy bars and almond joy coconut ice cream bars. I I have also been dreaming about these Paleo Almond Joy, from Beaming Baker lately. BUTTTT think of the layers of chewy-sweet date crust topped by luscious coconut cream and smooth, rich ALMOND BUTTER.
It took a month or so, but I finally decided to start playing around with adding a few other paleo-friendly starches, like arrowroot and tapioca. That’s what it took for me to come up with what I consider to be the perfect loaf. I had been holding out on adding other starches because I wanted to keep my ingredient list minimal, but really, these additions make all the difference in the end result of this bread.
×