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When I tried this yesterday, it didn’t bake all the way, specifically most of the center was still raw. So after eating what was edible and tossing the rest (how do you do that btw, I always feel so bad throwing away the unfavorable outcomes…) I tweaked it as follows, went back today and now it’s great! I substituted 1 tsp baking powder and 1/2 tsp baking soda for the baking soda and baked it in the preheated oven at 325° for about 55 min. Thanks Elana for your hard work! Keep it up, it’s highly appreciated!

Sometimes nothing but a giant cookie will do. There’s no need to turn on the oven or share when it comes to this Paleo dessert. Coconut and almond flours bring the fiber, while a scoop of protein powder and your favorite nut butter add a whole lot of (you guessed it!) protein. Add in your favorite cookie mix-ins, like nuts or dairy-free chocolate chips, for a cookie your body will thank you for eating.
Alcohol is a no-no if you are strict paleo. Beer is made from grains, and liquor also contains traces of gluten. But, good news for cider-lovers: most hard ciders are gluten-free, so they are allowed. Check the label to be sure. Red wine is more accepted in the paleo community because it contains the antioxidant resveratrol, but sorry chardonnay lovers, white wine is technically not allowed.
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!
Maya, this is a beautiful looking bread. I’m going to try it, but before I do, I’d like to know if you have ever tried doubling the recipe. It seems that it would work–based on the fact that my almond flour bread that I have made for years uses 3 1/4 cups flour, and turns out pretty well. (I’m pretty content with my recipe, but admit that yours looks better due to the whiteness and it appears to have more air bubbles, indicating it’s probably lighter.) If I don’t hear from you, I’ll probably go ahead and double it, and use a 9×5 pan–wish me luck.
According to the model from the evolutionary discordance hypothesis, "[M]any chronic diseases and degenerative conditions evident in modern Western populations have arisen because of a mismatch between Stone Age genes and modern lifestyles."[26] Advocates of the modern Paleo diet have formed their dietary recommendations based on this hypothesis. They argue that modern humans should follow a diet that is nutritionally closer to that of their Paleolithic ancestors.
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.
You really can make any kind of bread Paleo friendly. This flatbread would be perfect for a dairy-free pizza or scooping on fresh tomatoes bruschetta-style. Best of all, it's super low-key to make; you just need coconut flour, Paleo baking powder, and egg whites, plus whatever herbs you want to spice it up with (try rosemary or basil for some fresh flavor).

Primal Blueprint Quick and Easy Meals: Delicious, Primal-approved meals you can make in under 30 minutes by Mark Sisson and Jennifer Meier. Every recipe is accompanied by an ingredient list, a nutrient list, clearly written instructions, and a picture of the ingredients and a picture of the finished product. Note that this is a primal book and many recipes include dairy. Published March 25, 2011.
Autoimmunity is a process in which our bodies own immune system attacks “us.” Normally the immune system protects us from bacterial, viral, and parasitic infections. The immune system identifies a foreign invader, attacks it, and ideally clears the infection. A good analogy for autoimmunity is the case of tissue rejection after organ donation. If someone requires a new heart, lung kidney or liver due to disease or injury, a donor organ may be an option. The first step in this process is trying to find a tissue “match”. All of us have molecules in our tissues that our immune system uses to recognize self from non-self. If a donated organ is not close enough to the recipient in tissue type the immune system will attack and destroy the organ. In autoimmunity, a similar process occurs in that an individuals own tissue is confused as something foreign and the immune system attacks this “mislabeled” tissue. Common forms of autoimmunity include Multiple Sclerosis, Rheumatoid Arthritis, Lupus, and Vitiligo to name only a tiny fraction of autoimmune diseases. Elements of autoimmunity are likely at play in conditions as seemingly unrelated as Schizophrenia, infertility, and various forms of cancer.
Of course, this is just the basic of basic recipes, and you can spice it up with some Italian seasoning or some fruit mixed into the batter. When making the basic bread, I’ve found that my favorite way of eating this Paleo bread is with a hot bowl of chilli, but it also tastes great with some paleo jam or dipped in some soup. It’s not the best bread you’ve ever had, but it’s pretty good for 6 and 1/2 minutes of cooking!
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 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!
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!!!
As you might expect from the previous paragraph, eating plenty of fresh fruits and vegetables naturally leads to higher fiber intake. Dietary fiber is essential for good health, and despite what you’ve probably heard, whole grains aren’t the place to find it. Non-starchy vegetables contain eight times more fiber than whole grains and 31 times more fiber than refined grains. Even fruits contain twice as much fiber as whole grains and seven times more fiber than refined grains!

Thank you thank you thank you! 🙂 My kids and my husband do paleo but they do miss sandwiches on occasion and I hate buying gluten free bread. Never tastes right, has weird texture, very expensive, and they still have funky ingredients! I’m always on the hunt for good paleo bread recipes and have found few but I’m always excited when I see one that looks to be very promising! Will be trying this tonight for lunches this week.
I just made this today, and my husband, toddler, and I all loved it! We used ours for cheese and tomato sandwiches, and my husband managed to eat about half of the loaf before it even cooled. Like another person mentioned, I had to bake mine longer, but for me it was nearly twice as long (I’m at a relatively high altitude, maybe that’s why?). As yet another person said, it will now be a staple in our home too!
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