I am so addicted to this bread I’ve gone through several loaves since i discovered the recipe a couple of weeks ago. Even got the approval from my boyfriend who eats everything, and I’m not sure he knew how healthy it was. I experimented with using Chia Seed instead of flax because I had some soaking that needed to be used. Follow the recipe the but instead of flax liquefy about 1/4 cup chia seeds (soaked, they doubled in volume) in vitamix and add them to the food processor at the end, it will seem like a lot because they fluff up in the vitamix. Loaf turned out so delicious and moist, with no tunnel action like i had in my previous loaves. Chia has a slightly bitter taste in comparison to nutty flax seeds, so if you don’t like the bitterness you can add more sweetener.
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Love this bread!! I subbed ground salba seeds (chia) for the flax meal and it turned out great. (1/4 cup of salba seeds made 1/2 cup of salba meal) Also subbed using date sugar and coconut crystals for the honey and that worked fine. I did this to reduce glycemic impact/carbs by half. (I thought about leaving it out, but was afraid it was in there to counter the vinegar taste)
I don’t like keeping track of how much I’ve eaten or obsessing over how many grams of a particular nutrient I’ve had. Not only do I hate counting calories, but I know that calories are really only half of the battle, as they’re not all created equal – 400 calories of Doritos do NOT have the same effect on your body as 400 calories of high-quality vegetables and protein.

Wendy, I’m just a grandma, who has not experienced your issues, but I wonder what else your son eats. does he eat apple sauce? try making a bread with coconut flour, eggs and let him add apple sauce to it. the apple sauce will provide sweetness, the coconut flour is said to offer more of a normal bread consistency, the eggs bind the coconut flour together. remember that coconut flour is VERY absorbent. you only need a little. I’m going to suggest microwave muffins in a cup so you don’t have to make so much only to have him reject it. here is a sample recipe for you to try.
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.
Absolutely the very very best gluten-free bread I’ve had in 8 years! Thank you thank you! I used coconut oil instead of palm oil and I don’t have round ring molds, so I poured the batch into a bread loaf pan and baked it 22 minutes. It could have gone another couple minutes longer, as it was slightly underbaked in the middle, but it still made the most wonderful sandwich! Will be making another double batch right away so I can have some every day!
I love this recipe and I like to tweak things. I came up with a tweak to make banana bread. Since holiday baking is my weakness and I had an almost suicidal reaction to wheat (I really know I’m allergic now) I wanted some banana bread. I subbed 1 cup of almond flour to walnut flour, omitted the ACV, added sweetener to taste, 1 tsp vanilla, 1 tsp pumpkin pie spice (sugar free) and 1 mashed banana. I LOVE banana so I also added a little banana flavoring. Baked up to a heavenly bread that I can eat without bloating and severe mood reactions!! I LOVE this site for recipes!! My next attempt will be either pumpkin bread or orange cranberry. Makes a great “I NEED SWEET” snack or breakfast as I’m zooming out the door.
I omitted the flax meal (because it’s not an ingredient I keep on hand) as well as the honey (because I am on a sweetener-free/fruit-free program right now to try to break my addiction to sugar), and it turned out a bit salty-tasting, but otherwise, great! Next time I will play around with decreasing the salt/baking soda or add vanilla to help with the salty taste.
What is the tunnel effect? A hole or a tunnel of “less-cooked” batter as I am encountering? It’s not raw enough to not eat. Just a tad denser and wetter. But it’s truly delicious. I finish it off under the broiler for 2-3 minutes other wise the too does not brown even after 30-33 minutes. Any suggestions on cooking all the way through? (Oh…I should ad that I’m using a 5×9 Pyrex for baking. That’s prolly part of the problem).
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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!

I make my own ACV from apple scraps. It’s so easy….after peeling and coring apples for another recipe, you take the scraps, let them air dry for a bit, then put them in a jar with water, cover with coffee filter and rubberband, put in cabinet and let it sit. 3 days is minimum, and better is 5-6 weeks or longer. I have let it sit for months and have come out with a great product. My first batch, I did add a couple tablespoons of Braggs as a starter. This will create a “mother” you can use over and over again. It’s a continuous process…and you never run out of ACV!

Whether you follow a paleo diet or not, these recipes are the perfect bites of indulgence for your sweet tooth. I included a mix of cookies, muffins and bars packed with better-for-you ingredients (and plenty of dark chocolate) that you can look forward to after a long day. Why? Because I think you should treat yo’ self every day – however that may be. For me it’s usually something topped with my favorite nut butter and/or a drizzle of chocolate, and for you it might be a fluffy slice of banana bread. Take a scroll, pick your favorite, and treat yourself to something delicious today!
For instance, the fat allowance of the diet may be problematic. “My biggest hang-up with the paleo diet is all of the saturated fats it promotes with all of the meats,” explains Holley, noting that you could look for a locally sourced meat, whose origin and method of raising you're aware of, as a healthier option. Saturated fat from meat has been linked with an increased risk of early death. (9)
#1) If you’re not careful, this type of diet can get expensive. But as we know, with a little research, we can make eating healthy incredibly affordable. Admittedly, while I recommend eating organic fruits and veggies, free range chicken, and grass-fed beef whenever possible, these products can be a bit more expensive in conventional stores due to the processes needed to get them there.
If possible, can you create a bread recipe that is keto friendly, and can be made in a bread machine? I have found a successful low carb bread recipe that my husband likes to eat but that includes vital wheat gluten. I have been trying to find a recipe that can be made in a bread machine and that doesn’t require gluten for some time, but I have been unsuccessful. Please create one.
For many years Arthur De Vany Ph.D. has been writing a book called Evolutionary Fitness on "What Evolution Teaches Us About How to Live and Stay Healthy." The diet he follows fits into my core diet definition. He may have been the first one to use the paleo diet to maximize fitness. His current site is Art's Blog on Fitness, Health, Aging, Nutrition and Exercise [archive.org].
Excluding foods. The exclusion of entire categories of commonly eaten foods like whole grains and dairy requires frequent label reading in the supermarket and in restaurants. It may also increase the risk of deficiencies such as calcium, vitamin D, and B vitamins, if these nutrients are not consistently eaten from the allowed foods or a vitamin supplement. For example, there are some nondairy calcium-rich foods that are absorbed well by the body such as collard and turnip greens or canned bone-in sardines and salmon, but you would have to eat five or more servings of these greens and fish bones daily to meet recommended calcium needs. (Note that some greens like spinach that are touted to be calcium-rich also contain oxalates and phytates that bind to calcium so very little is actually absorbed.) One small, short-term intervention study of healthy participants showed a 53% decrease from baseline in calcium intake after following a Paleo diet for three weeks. [8] Furthermore, the exclusion of whole grains can result in reduced consumption of beneficial nutrients such as fiber and thus may increase one’s risk for diabetes and heart disease.
Hi Tanya, thanks for your comment and sorry to hear you are having trouble finding the loaf pan. If you bake this bread in a 9×5 inch loaf pan it will be very flat, as this recipe only makes enough batter to fill the pan halfway. I haven’t tested this in other pans, so I’m not sure what would work. If you experiment with mini loaf pans please let us know how it goes, that might work and I’m curious to hear about it!

Hi Keith, hope I can help a little. Coconut flour is very dry and absorbs a LOT of moisture so it is most difficult to replace in recipes. I have had success increasing other flours and/or reducing liquid. Coconut oil can be replaced with ghee or olive oil, but the taste will change a bit. I use date sugar or honey (again, adjust liquid) in some recipes. It might just be easier for you to do a web search for coconut-free recipes! 

This is amazingly similar to real bread. I made a few changes, but I’m so happy with how it turned out! I can’t wait to make this for my Mom. Next time I will double the recipe to get normal sized bread. The changes I made were that I used 3 eggs and 1 chia egg. I also baked 10 extra minutes because of all the complaints about a doughy center, but ended up overbaking. Next time I will stick to the original baking time. Thank you so much Elana! I love your vegan herb crackers as well; I eat vegan 4 times a week and they are life savers! Definitely a staple. I can tell that they are one of the things I will be taking to college with me once I graduate in 2 years :)
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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.
I love this recipe and I like to tweak things. I came up with a tweak to make banana bread. Since holiday baking is my weakness and I had an almost suicidal reaction to wheat (I really know I’m allergic now) I wanted some banana bread. I subbed 1 cup of almond flour to walnut flour, omitted the ACV, added sweetener to taste, 1 tsp vanilla, 1 tsp pumpkin pie spice (sugar free) and 1 mashed banana. I LOVE banana so I also added a little banana flavoring. Baked up to a heavenly bread that I can eat without bloating and severe mood reactions!! I LOVE this site for recipes!! My next attempt will be either pumpkin bread or orange cranberry. Makes a great “I NEED SWEET” snack or breakfast as I’m zooming out the door.
This is the best keto bread I have ever made! By far! My bread was a little flat, but I think my baking powder needs to be replaced. I did make two substitutions with this recipe. I replaced egg whites with whole eggs, and ghee with coconut oil. Everything else, I already had on hand. I will definitely make this again and play with it a little. Really delicious bread.

While I haven’t made this recipe, I’ve used flaxmeal in a lot of muffin recipes, and on a occasion I’ve noticed those same gossamer-type strings after a few days. My best guess is it has something to do with flax, although I’m not sure what causes them to develop. Some recipes I use flaxmeal in never develop the strings, and some do, but it definitely only happens in breads where I use flaxmeal. I think the food is still safe to eat though! I wish I knew exactly what causes it too…
Hi! I’ve been looking for a good paleo bread substitute recipe lately and this one looks perfect and then some! I was just wondering if it’s lower in calories than regular bread as I’ve been trying to watch my calorie intake recently and I know almond flour is a little higher than regular flour. Does anyone happen to know what the calorie count is for one loaf? Thanks in advance!
Hahaha. That’s why we’re besties. We staunchly refuse to follow the times. ???? Now what’s this all about floral curtains? Do you have a set picked out for me? Lolol. I’ve never tried Justin’s vanilla AB. But now I’m super intrigued! Yes on the overheating–AB takes a lot longer than you would think. I will label at least 100 of these cookies for you. 😉 Love ya more! <3 <3
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.
Combining higher protein intake and fresh vegetables leads to another major benefit: blood sugar stabilization. Between 35 and 45 percent of the average Paleo diet is comprised of non-starchy fresh fruits and vegetables that won’t spike blood sugar levels, making it an optimal diet for diabetes prevention. This is because nearly all of these foods have low glycemic indices that are slowly digested and absorbed by the body. 

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.
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 🙂
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!!!
Maya, I can’t tell you how excited I am to find this recipe! I have three young cats who are on a raw diet. In my previous life I was a home economics major and was taught not to waste anything. So from making their raw food I have the byproducts of egg whites and chicken bones and skin. It all gets frozen for future use. I use the bones and skin to make my own bone broth but I have egg whites out the ying yang! They are frozen in jars with the measurement of the contents on the lid. Now I’m going to thaw some and make bread! Have you tried making french toast with this?
I’ve put together a roundup of 45 (that’s a lot!) recipes for Paleo-friendly / Paleo desserts. These will definitely come in handy for special occasions, birthdays, holidays, or for Wednesday night emergencies. I’m sorry Whole30 hasn’t completely changed my way of thinking yet… Let’s be real. I’m just being a realist and planning ahead, I know there will be days with chocolate in the forecast.
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.
The theory is our bodies were designed, and still optimized, to eat what our Paleolithic ancestors ate. Like your hunger-gatherer forefathers, on Paleo you get all the meat from wild animals and unlimited fruits and vegetables you can eat. But no starchy vegetables (like potatoes), no legumes (like lentils or beans), no wheat, and no grains (like quinoa or corn) because those plants were invented by human beings during the agricultural revolution after our Paleolithic ancestors left the planet. You get one cheat day where you can eat whatever you want (“Occasional cheating and digressions may be just what you need to help you stick to the diet.”) No oil because it puts omega 6 and omega 3 ratios out of whack which should never exceed 2:1, except olive oil if you must. Dairy is also prohibited. And meat must come from animals that weren’t fed grains (like corn) because grains lead to inflammation and increased fat.

My 16 month old son loves the bread. He prefers it over the bakery italian bread(full of gluten and yeast) that we normally get him. Plus our dog is allergic to grains, so now I don’t have to worry about our son sharing his bread with her. As for me, I’m allergic to yeast and I’ve wanted to reduce gluten in my diet. Finding gluten and yeast free bread is nearly impossible.

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