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]


The Paleo diet cuts out all grains, legumes, dairy and added sugar with the intent to get your body feeling good and your gut healthy. While a dessert that’s Paleo doesn’t justify indulging in a sweet treat every day, it does cut out any processed refined ingredients that are killing your waistline. Using natural ingredients like coconut sugar, coconut oil, and maple syrup (instead of white sugar) can have a major impact on your blood sugar spikes and reduce those continuous cravings that come along with them. Instead of going for those mysterious desserts, go back to a human diet and get your nutrition on with real food!
I also doubled the recipe in an attempt to make the loaf larger, because my loaf pans are bigger. After doubling, I took out enough of the batter to make 6 rolls in a muffin top pan. I filled the holes not quite to the top, then put the remaining batter into the loaf pan. It didn’t seem to help with the size of the loaf much. I may try it again using the full double batch. I added 7 minutes to my bake time for the bread and did the toothpick test. I have to say, I prefer the rolls, which I baked for 18 minutes. They are wonderful for breakfast when filled with an egg, sausage, and cheese!

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!
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.
We do the honeyville and get it from Amazon. My Holistic practitioner is fanatical about food and food that has been grown with contaminated water and thus she gets all her food tested. This is one of the only ones she says is clean from contaminates from pesticides to hidden mercury and arsenic from contaminated water, etc. Whether it’ll always be that way who knows.
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!
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 too think it’s funny how many people basically ask permission to do substitutions, as if the recipe police will come down on them or something, or like you eluded to that maybe you can predict the exact outcome of every possible substitution. Victim of your own success!! : ) You are pretty good Elana so we won’t be surprised if you develop baking clairvoyance. Thank you for this recipe, after going Paleo this year I’ve really wanted to find some baking recipes I could feel good about eating. Excited to try this!!!
YUM! I am going into week 3 of Paleo and missed bread. This is yummy although I need I smaller pan because it’s short. Not that that matters, I eat it alone or with grass-fed butter anyway! 🙂 I did have flax seeds, just the ground flax. And I used coconut oil (not butter) and coconut cream. It came out great! I cooked it for 35 minutes because even though the toothpick came out clean, it still didn’t “look” done. 35 minutes was perfect! Thanks for the recipe!
Best bread I’ve found so far! I just used almond meal instead of blanched almond flour as I haven’t gotten around to buying any yet but it is so yummy! Had some left over chicken from a roast last night and it was definitely one of the best chicken sandwiches I’ve had for a long time! Same as Kai though I think I’ll drop back the coconut oil next time by maybe a tbs or 2 🙂

Exercise is a vital part of the live-by-your-genetic-code equation. Surviving in the Stone Age meant a constant on-the-go lifestyle that probably required 4,000-plus calories a day, according to David L. Katz, MD, director of the Yale University Prevention Research Center. Even most people who hit the gym regularly won't need to eat that many calories, but the principle of using food as fuel to exercise still stands.


On Wednesday, April 26, 2017 my daughter and I drove to Julian Bakery in Oceanside. It is in a business park and easy to locate. They have a small storefront bakery where they have a few items out to purchase, the bread is actually in the back, and I assume so is most of their other items. They bake on Monday and Tuesday, which is why I chose to go on Wednesday. I wanted freshly made bread and all the bread at the other stores must be kept in the freezer because they are moist and would spoil too quickly otherwise. March 24 I was diagnosed with stage three breast cancer and found out from David Getoff’s website that Paleo bread was the only bread that he would recommend if you HAD to have bread. There are no grains used in Paleo bread and they use Stevia if a sweetener is needed. The bread is more like a banana nut or zucchini bread, moist. It does well in the toaster, but I like the moistness of the bread and sometimes it in plain. (Grains, including all rice, potatoes, etc. turn rapidly into sugar which is BAD for people with cancer. Cancer cells have 9500 receptor sites, while normal cells only have four. Sugar keeps the body in an acid state, which is how cancer can expand so rapidly. ALL microwaved foods turn acidic. Anything fried has a pH level of 4 and below (BAD). Cancer LOVES sugar and fat. So my diet has changed. You can store the bread in the frig for up to 4 weeks. It freezes for about twelve months. The bread is organic and non-gmo. I have been eating mostly organic for quite awhile now and now that I REALLY need to change my diet . . . I will be coming to the Julian Bakery MUCH more in the future!! Elizabeth is a wonderful help, very informative! (She is NOT the person that you speak to on the phone – that person is in another building, in customer service.) This is a little out of the way for me (35 minute drive) but well worth it!! Thank you Julian Bakery!! They also have things for Pegan and something else, but I did not really pay attention because I have to go Paleo . . . 🙂
A friend made this bread with pecans or walnuts because she had no almonds. She sent me home a slice after church this last week. I did not think I missed bread…OH MY Goodness. It is SO light. I loved every bite.I am very strict paleo because of allergies and blood sugar issuses keeps me low carb Paleo. Thank you so much for the HARD work of your experimentation. Love you. Lynn
A few days ago I was delighted to learn that Dr. Oz was going to again feature The Paleo Diet on his nationally syndicated television show along with one of my co-authors, Nell Stephenson, of The Paleo Diet Cookbook. I tuned into the Dr. Oz show and was happy about most of what I saw except for Chris Kresser, expounding upon the health virtues of a food group, beans and legumes, that definitely are not Paleo. Please read the following...
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!!!
For those who were considering ordering Paleo bread from the Julian Bakery online, just a word of caution: beware! The bad reviews are really true, and I’m not one who usually does any online reviews. I have ordered both the almond and the coconut breads for awhile. I am not sure what to make of the taste of them, but the almond is definitely a no-go for me. The coconut was palatable, if you chug down some liquid with it and pretend you’re not about to choke! It’s gagging, tasteless, and soggy-at-times bread, but I guess I was desperate for a slice, truly desperate to think it was edible.
I wish we didn’t have to test every adjustment to a recipe to figure out if it works. It would save us all so much time and money! If I only had a crystal ball that would give me the answer to all of your substitution questions, I would be so happy. Unfortunately, I don’t. So be adventurous. If you have an idea, test it. Then come back here and let us all know if it works.
This is a lovely, easy to make, dense bread. I really enjoyed it. I do not own a magic line pan but I purchased a “medium” sized bread pan and it seemed to work well. The bread may have come out a bit short though… I made this to use as sandwich bread in my son’s lunches. It is a bit denser than I was anticipating but it really tastes good. I just had a slice with jam and it’s filling too. This would be great as a sweet bread :). Thank you!
If you have more questions on specific foods, we’ve included a comprehensive list of paleo diet foods below. We’ve provided a list of the foods that are allowed on the paleo diet. We’ve also broken this list down into the specific food groups, so you can see which meats, vegetables, fruits, nuts, and fats are on the paleo diet. In addition to all of that, we’ve also included a comprehensive list of foods not allowed on the paleo diet.
Carol: For anyone gluten intolerant, or worse, that’s a given. What quickly becomes apparent to anyone providing for this aspect of diet and reads labels, is that commercially available i.e. highly processed versions of bread etc are ridiculously loaded with poor quality fats, sugars and yet other refined flours etc to ‘compensate’ for wheat comfort. No, gluten free food, as in what is usually available to mimic where flour is widely used ‘n’ enjoyed in bought ready-to-eat products, is far from healthy…. why we’re here!
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’ve been following a gluten-free diet for two years now. I don’t adhere to a strictly Paleo diet but I use a lot of Paleo recipes I find on Pinterest. This is the first time I’ve ever left a comment or feedback. After enduring many labor-intensive, gluten-free and Paleo bread recipes, I have found my go-to! This is SO simple with a WONDERFUL taste and texture! I don’t keep flax on hand so I use sweet sorghum flour (I realize that’s not Paleo but it works for me.) I also add a packet of quick rise yeast simply because I like yeast flavor. I turn my oven on the lowest temp and set the batter on top of the stove for an hour and it does rise nicely. There’s no need to wait if you’re not looking for it to rise. The hands on time is just as the recipe indicates-minutes! I also just realized that the Paleo casserole dish I had intended to make for dinner tonight (and have already made several times) is from the same source and is DELICIOUS and healthy, comfort food! Thank you Kaylie for the simple, fantastic recipes!
I made this last night and it turned out great! I used Bob’s Red Mill almond flour which I know you don’t usually recommend and subbed 1/8 cup chia seed for the flax because that’s what I had on hand and it worked well. We’ve had grilled cheese and peanut butter sandwiches so far. My son is autistic and a very picky eater, and sometimes we have a hard time getting him the protein he needs so this recipe helps a lot. Thanks, Elana!
Hi Julia, If you use a larger size pan than I indicate for the recipe, your batter won’t fill it up and your loaf will be flat. Another example is if you fill a 1/2 cup with 1/2 cup of water, the water comes to the top of the cup, if you transfer that 1/2 cup of water to a 1 cup measuring cup, it will only fill it halfway. That’s what’s happening to the bread when the pan used it too large :-)
I cut the bread into thin slices and it is great toasted. I made a sandwich for my husband with bacon, lettuce and tomato and when I handed it to him he looked at me funny and after he took his first bite he asked me: “where did you buy this bread, can we eat bread now?” lol…. I told him I had made the bread with almond flour instead of wheat and he was thrilled.

I am so happy that I found your site! I have been trying for a couple years to find a good bread/roll recipe (I’m kind of picky) and this is the first one that I have absolutely loved. My kids love them too. I am going to order the molds you use but for now am making them in a muffin pan and they turn out great. So far I’ve used them with tuna salad and your sloppy joe recipe (which is also delicious! )
The paleo diet is meant to mimic what our preagricultural, hunter-gatherer ancestors ate. The premise is that the current Western diet is contributing to the rise of chronic diseases such as obesity, heart disease and cancer. This diet, paleo proponents claim, can reduce inflammation, improve workouts, increase energy, help with weight loss, stabilize blood sugar and even reduce the risk of chronic diseases.
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!

Fattening cattle with corn changes the lipid balance and is clearly not the natural diet for a grass eating cow. In Simple change in cattle diets could cut E. coli infection researchers have found that when cattle were fed hay or grass for just five days before slaughter, much less E. Coli cells were present in the animal's feces and virtually all surviving E. coli bacteria were not acid-resistant and were killed by human stomach acid.


Deepika, It’s hard to tell exactly where the discrepancy occurred without being in the kitchen with you, but I can try to help. There is (surprisingly) quite a bit of variance between different brands, so if you used a different brand for almond flour, coconut flour, etc. that could have been a contributing factor. Also, was your ghee or coconut oil melted like the recipe says? Out of curiosity, how did the recipe turn out?

In Defense of Food: An Eater's Manifesto by Michael Pollan gives a guided tour of 20th century food science, a history of "nutritionism" in America and a look at the marriage of government and the food industry. Then the book presents a commonsense shopping-and-eating guide, which like the paleo diet focuses on shopping the perimeter of the supermarket. He also now has a much shorter Food Rules: An Eater's Manual.


The EVO is designed to be the ultimate minimalist running shoe. The TPU Cage has breathable mesh and lightweight micro fiber reinforcements for maximum breathability and support while only weighing in at 7 ounces. The updated slim line VivoBarefoot shape and new ultra thin (4mm) soft rubber sole give maximum barefoot performance and response. The EVO is like running barefoot, but a little bit better. 100% Vegan.
I made this bread last night and it turned out so delicious and moist! My 2 & 4 year old couldn’t get enough of it either which was so exciting to see. I want to start making this bread for my daughters school lunches but it’s a nut-free school. Could the almond flour be replaced by coconut flour? Or any other flour? If so, whould the measurements change of the ingredients? I am not a baker so I am a bit clueless.
I pinned your first roll recipe, but when I tried to go back to it – had disappeared. So because I make it often, repinned it. I noticed this time palm oil had been removed. I always used coconut oil instead. Anyway – just wondered why and if there is a difference in texture? I went ahead and added coconut oil because I’ve been so happy with the way I’ve been making them. (They slide out of pan which I like, with oil) One of my favorite and go to recipes – the only bread I eat. Thanks.
I’ve been following a gluten-free diet for two years now. I don’t adhere to a strictly Paleo diet but I use a lot of Paleo recipes I find on Pinterest. This is the first time I’ve ever left a comment or feedback. After enduring many labor-intensive, gluten-free and Paleo bread recipes, I have found my go-to! This is SO simple with a WONDERFUL taste and texture! I don’t keep flax on hand so I use sweet sorghum flour (I realize that’s not Paleo but it works for me.) I also add a packet of quick rise yeast simply because I like yeast flavor. I turn my oven on the lowest temp and set the batter on top of the stove for an hour and it does rise nicely. There’s no need to wait if you’re not looking for it to rise. The hands on time is just as the recipe indicates-minutes! I also just realized that the Paleo casserole dish I had intended to make for dinner tonight (and have already made several times) is from the same source and is DELICIOUS and healthy, comfort food! Thank you Kaylie for the simple, fantastic recipes!
Hi Anita, I double checked my carton egg whites. 3/4 cup of egg whites is equivalent to 4 large whole eggs, not 4 large egg whites. Mine has a chart for converting whole eggs, and the conversion for egg whites only is below the chart. It says 2 tablespoons of liquid egg whites are equivalent to the egg white of 1 whole egg. So, 12 large egg whites would be 24 tablespoons, or 1 1/2 cups as written in the recipe. Hope this helps!
Paleo Bread™ was inspired by the Paleolithic diet due to it’s health and dietary benefits.  Those who follow the Paleo lifestyle cut out all grains and eat what our native hunters and gatherers ate many years ago.  It’s a food plan based on lean meats, seafood, nuts, fruits, and fresh vegetables.  We created two versions of Paleo Bread which meet any and all requirements in order to be kind to practically any diet.  Both breads are healthy, low calorie, gluten free and grain free.  The Almond variety and the Coconut variety are equally tasty and both offer their own unique benefits.
Our family LOVES your paleo bread recipe (among others–like the muffins, cupcakes, cookies…) I’m wondering if have any plans to work on a Paleo Tortilla?? Mark’s Daily Apple posted one–I’ve made it a couple of times–changing the recipe a bit–but have not figured out a way to keep the tortilla from falling apart once you fill it. Any suggestions or tips would be GREATLY appreciated.

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 is one of the best gluten-free bread recipes I’ve tried. I made mine in a 9 x 5 loaf pan. It’s a little vertically challenged, but it still tastes good and has a nice texture to it. I’m a recovering carb-junkie who realized the one thing I craved most was likely a factor in decades worth of digestive grief. As an experiment, I eliminated wheat products from my diet and my digestive health has shown significant improvement. But I have so missed my morning toast with peanut butter. This bread is a great replacement, one that’s both tasty and nutritious (unlike store bought GF bread). It’s delicious with peanut butter, jam, butter, or just on its own. Thank you for the wonderful recipe!

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.
The best part about baking up this bread is that it makes your whole house smell like you’re making cinnamon rolls. Scratch that, the real best part is eating this bread because it tastes like you’re eating cinnamon rolls. The only difference is you won’t be eating a bunch of artificial and processed ingredients, and instead you’ll be getting nourished by foods that your body craves, like flax seed, banana, honey, and more. Here’s a bread that you can really sink your teeth into and be totally happy with what you taste. 

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).
Thank you so much! This was delicious, didn’t crumble and fall apart like most g.f. breads. I brought it to my Bible Study group, one gal is on the Paleo diet and I am gluten free, two gals can eat anything. They all loved it. It is so easy to make, again, thank you so much for posting. I’ve already shared the recipe with two of the gals in the group.
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.

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.
It is interesting in gluten free baking how seemingly minute changes can have a big effect on the taste, texture, consistency and rise of the finished product. I thought it was just me that had such an enhanced palate (since I have Fibromyalgia, CFS, etc) my senses and nerves are forever enhanced. In my vanilla oat banana quick bread recipe I have found that variations in the type of pan etc will change the entire finished product. I have tried it in a large loaf pan, mini loaves and muffins. This recipe which I created works best as mini loaves. Just last week I made it and I used my nutri bullet instead of my food processor to ground the oat, corn meal and corn starch flour blend I created and it made for a very fine powder. This change in the texture of of the flour gave the bread a different texture. It was a slight change that only I would have noticed but I was going crazy trying to pinpoint what made the difference. I pinpointed that in order to get the rise and texture I prefer, I need to use mini loaf pans and pulse my blend in the food processor. I feel like these variations are part of all baking but pronounced in gf baking for sure.
For the dry bits, I would use a flour sifter or a sieve depending on what you have in the kitchen. Adding in the wet would require a spoon. The food processor simply takes out the labor of mixing it by hand. I haven’t made this one yet (tomorrow I will) but I’ve made banana bread more times than I can remember and only once has it been done in a food processor.
Gah, do you feel like I say that enough? Haha. But really, the way our bodies respond to certain foods and digestion is so individualized. I think it’ definitely depends on our gut flora, hormones, environment we are living, etc. Which is why I like to make gluten free allergy friendly recipes. Some people need grain free, nut free, others feel better on an egg free or vegan diet, and some are just starting off eating a gluten free diet and are overwhelmed.
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.
Michele, this is the most delicious bread and can’t believe it’s paleo. So easy to make and keep. After a few days of keeping it out, I cut the rest into slices, put slice sized parchment paper between each one and freeze. I save the parchment for future loaves. Getting ready to make another one. It’s so delicious! Thank you for all your attempts to perfect it. YUM!!
There has been so much nutrition and dietary mis-information in the past 100 years, it’s very confusing to sort it all out. I’m thankful I found Paleo! And as paleo shoppers, we know to avoid the center of the market and stick to the outside loop which is where we find the lean proteins, the nuts, seeds, greens, vegetables and fruits. It not only saves us time when we shop, it keeps us healthy.
Thank you so much for this recipe!! I am Norwegian and eating bread for multiple meals is part of our culture. I have not had too many problems with switching to a paleo diet but I have sorely missed eating bread. I have tried many gluten free and paleo bread recipes out there but this is by far the best one. I used 4 wide mouth canning jar lids and otherwise followed your recipe exactly and they came out nice and fluffy and even held up with “wet” sandwich ingredients . I am going to try some of the variations in the comments. Thank you for bringing back a vital part of my culture!
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 had to make some changes. I’m allergic to chicken eggs so I used duck eggs. I don’t use flaxseed; it’s an endocrine disruptor but I had hemp seed powder so I used that. I also have chia seed to grind so I will try that next time. Baking time was 10 minutes longer, maybe because of the duck eggs. Slices beautifully and is delicious! Thank you, Elana, for looking out for us Paleos!

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.


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.
Just made this (Literally….it’s still hot) and I gotta say, I was skeptical! When it started to balloon out of the cup I was terrified! BUT, it legitimately tastes like a grainy bread. I’m using this for open faced sloppy joe tonight so I’m gonna toast the next batch. For those of you wondering, I used 2T of ghee instead of the 2.5 of butter. Came out perfect. 552 calories/16g protein for the whole “loaf”. Not that us Paleo kids care about calories. wink wink.
Sometimes the terms almond flour and almond meal are used interchangeably. Some people refer to almond flour if it’s made from blanched almonds and is finely ground, and some people refer to almond meal when the almonds are coarsely ground and made from almonds with the skin on. The majority of cookbooks, chefs, and commercial brands don’t differentiate between the two terms, and there are currently no reliable standards for naming the product flour or meal. The best almond flour for baking in my opinion is one that has been ground very fine. But even those may give you different results because all almonds are different. Taste is different and some are oilier. After doing some tests, I found the best brands for baking are by Honeyville, Welbees and Nuts(.com). Hope this helps.

Fat and Cholesterol are Good for You by Uffe Ravnskov is a new book which includes updated and simplified sections from his previous one (The Cholesterol Myths). Ravnskov also presents his own idea about the cause of heart disease, an idea that explains all the findings that do not fit with the present view. It is a powerful book. Also see his web site. The Amazon.com reviews average to 5 stars. Published January 26, 2009.
Hi Laura, can your husband have cashews? You could try making it with cashew flour. Also, some people like substituting almond flour for pumpkin seed flour, or a gluten free oat flour. These may also work, but will give the bread a unique taste and texture. Happy to hear you’re not giving up and you want to try making another bread recipe 🙂 Please let me know how it goes.
How many eggs did you use when you increased it by 50%? I had a mini loaf pan that was 3 1/2″ by 6″ It came put great but when I got to the center of the loaf I did find a small spot that was still raw dough. Not enough to ruin the loaf though. I used a combination of Bob’s Red Mill almond flour and King Arthur almond flour. Anxious to try it in a full sized loaf pan though if I can figure out how many eggs to use.

After microwaving for 90 seconds, let it cool for a minute or two before popping it out of the container (it should come out easily if you’ve greased it). Then slice and eat. As, Tammy Credicott suggested in her version of this recipe in Paleo Indulgences, toasting the slices also works well (I use the broiler on 550F for 2 minutes, but a toaster oven or oven would work too).


The best part about baking up this bread is that it makes your whole house smell like you’re making cinnamon rolls. Scratch that, the real best part is eating this bread because it tastes like you’re eating cinnamon rolls. The only difference is you won’t be eating a bunch of artificial and processed ingredients, and instead you’ll be getting nourished by foods that your body craves, like flax seed, banana, honey, and more. Here’s a bread that you can really sink your teeth into and be totally happy with what you taste.
LOREN CORDAIN, Ph.D., is one of the top global researchers in the area of evolutionary medicine. Generally acknowledged as the world's leading expert on the Paleolithic diet, he is a professor in the Health and Exercise Science Department at Colorado State University. Dr. Cordain and his research have been featured on Dateline NBC and in the New York Times, the Wall Street Journal, and other media. He is the author of The Paleo Diet and The Paleo Diet Cookbook, among other books, and makes regular media and speaking appearances worldwide.
Hi Slee, there are many variations of the Paleo diet and many people do eat dairy for it’s health benefits. This isn’t a diet, but more of a guide to help people with different goals and health problems. We focus on eliminating processed foods and those that cause inflammation, and we focus on eating nutrient-dense foods. So although it’s true that some of the enzymes in the yogurt die during baking at certain temperatures, we are still training our minds to look for nutritions foods. This is especially important for people starting out with this way of eating and living.

Our ancestors didn't chase cows and chickens around in the wild. They hunted game, antelopes, buffalo, and probably some animals we've never heard of that are long extinct. Their meat was generally quite lean, and provided more healthy omega 3s than meats from modern day animals, even the grass-fed ones, according to Dr. Katz. Many of the plants that thrived back then are also extinct today, making it impossible to truly follow their meal plan, he says.


Palm nuts and heart (Mauritia flexuosa)Brazilian Teal (Amazonetta brasiliensis)Wild root "Yatsiro" (Canna edulis)Red Brocket deer (Mazama americana)Wild root "No'o" (Dioscorea)Wild root "Oyo" (Banisteriopsis)Armadillo (Dasypus novemcinctus)Guava (Psidium guava)Yellow-spotted river turtle (Podocnemis unifilis)Wild root "Hewyna" (Calathea allouia)Mata Mata turtle (Chelus fimbriatus)Capybara (Hydrochoerus hydrochaeris)Silver Mylosomma (Mylossoma duriventre)Iguana (Iguana iguana)Iguana (Iguana iguana)Orange (Citrus x sinensis)Roseate Spoonbill (Ajaja ajaja)Roseate Spoonbill (Ajaja ajaja)Collared peccary (Pecari tajacu)Wild rabbit (Sylvilagus varynaensis)Piranha (Serrasalmus)Trahira (Hoplias malabaricus)Collared anteater (Tamandua tetradactyla)Gold Tegu (Tupinambis teguixin)Mangoes (Mangifera)Wild legume "Chiga" (Campsiandra comosa)South American catfish (Pseudoplatystoma)Charichuelo (Garcinia madruno)Yellow-footed tortoise (Chelonoidis denticulata)Caiman (Caiman crocodilus)
Well my Bread wasn’t tall enough for say sandwich stuff, and I am not sure if I did anything wrong, I know I used the wrong sized bread pan so that is one thing. However, I couldn’t believe how great it tasted, it was more like a moist custard shortbread. The texture and color were perfect. I cut some thick slices and buttered both sides cooked them in a pan. I spread some sugar-free preserves on top, wow is that good. I may not have made it as intended but I can’t complain. The flavor is amazing.
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.

I’ve made this in my bread machine several times, and it comes out beautifully. I double the recipe, choose the quick bread setting and it produces a nice 1 kilo loaf (2.2 pounds). I’m using a Kenwood model BM450 as I’m in the UK, but I think the same machine is marketed in the US by DeLonghi, if anyone wants to compare specifications. I just dump all the ingredients in the pan in order, and give a couple of stirs around the edges of the pan with a spatula while its on the mix cycle (though I’m not sure if its even necessary), and that’s it.
I know that soy can cause inflammation and if you are not using soy free eggs, that could be part of the cause. It may not be the actual egg but the soy that is the problem. just a thought. Here is an article that has some interesting info on soy. http://articles.mercola.com/sites/articles/archive/2012/07/29/soy-effects-on-women.aspx?e_cid=20120729_SNL_Art_1
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