Hi Maya, I’m new to your website and I’m anxious to try out this bread recipe. I’m helping my 27 year old son lose some weight. He’s on some pretty potent medication that has caused him to crave carbs thus putting on quite a bit of weight over the past few years. Since I’m his caregiver and also a Certified Nutritionist, I’m looking for some healthy alternatives to make his transition a bit easier and he loves bread.
Eat generous amounts of saturated fats like coconut oil and butter or clarified butter. Beef tallow, lard and duck fat are also good, but only if they come from healthy and well-treated animals. Beef or lamb tallow is a better choice than lamb or duck fat. Olive, avocado and macadamia oil are also good fats to use in salads and to drizzle over food, but not for cooking. For more information, have a look at our beginner’s guide to Paleo and fat.
Paleo Comfort Foods: Homestyle Cooking in a Gluten-Free Kitchen by Julie Sullivan Mayfield and Charles Mayfield. Implementing paleo guidelines and principles in this book (no grains, no gluten, no legumes, no dairy), the Mayfields give you 100+ recipes and full color photos with entertaining stories throughout. The recipes in Paleo Comfort Foods can help individuals and families alike lose weight, eat healthy and achieve optimum fitness, making this way of eating sustainable, tasty and fun. The many reviews at Amazon are basically flawless. The sole complaint is over the lack of nutritional information. But there is no counting on the paleo diet and its inclusion would have been inappropriate. Published September 10, 2011.
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.
Adoption of the Paleolithic diet assumes that modern humans can reproduce the hunter-gatherer diet. Molecular biologist Marion Nestle argues that "knowledge of the relative proportions of animal and plant foods in the diets of early humans is circumstantial, incomplete, and debatable and that there are insufficient data to identify the composition of a genetically determined optimal diet. The evidence related to Paleolithic diets is best interpreted as supporting the idea that diets based largely on plant foods promote health and longevity, at least under conditions of food abundance and physical activity." Ideas about Paleolithic diet and nutrition are at best hypothetical.
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.
Tapioca Flour: Also called tapioca starch, tapioca flour is made from the root of the cassava plant. Tapioca flour is nearly flavorless, so it’s good for using in both sweet and savory recipes. In paleo baking, this flour helps lighten up and improve the texture of paleo baked goods and make them a bit springier, and also helps with browning. This is why I like using it along with other denser paleo flours, such as almond flour.
Diane, I have successfully made this recipe with almond “milk” and cow’s milk (both whole milk and 2% milk work), but I haven’t tried this recipe with hemp milk or coconut milk. If you want to play with it, I would try hemp milk because the higher fat content of coconut milk may significantly alter the recipe. If you give it a try, let me know how it goes!
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 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.
mix the wet ingredients beating til well mixed. combine and pur into a mug sprayed with pam or greased with coconut oil. bake in the microwave for 1-2 minutes til a toothpick comes out clean. This recipe is very similar to a one minute muffin but has salt, applesauce and coconut oil added for moistness. if you want it firmer, leave out the coconut oil since the apple sauce is meant to be a draw for you son. or cut back on the apple sauce. as created the recipe will be a moist muffin which can be sliced cross wise into rounds and topped with your choice of toppings. to make a sandwich you might have to make it firmer or cool it in the fridge to make the slices thinner. this recipe will also make about three 4 inch pancakes. if fried in coconut oil.
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.
The Paleo diet not only misunderstands how our own species, the organisms inside our bodies and the animals and plants we eat have evolved over the last 10,000 years, it also ignores much of the evidence about our ancestors' health during their—often brief—individual life spans (even if a minority of our Paleo ancestors made it into their 40s or beyond, many children likely died before age 15). In contrast to Grok, neither Paleo hunter–gatherers nor our more recent predecessors were sculpted Adonises immune to all disease. A recent study in The Lancet looked for signs of atherosclerosis—arteries clogged with cholesterol and fats—in more than one hundred ancient mummies from societies of farmers, foragers and hunter–gatherers around the world, including Egypt, Peru, the southwestern U.S and the Aleutian Islands. "A common assumption is that atherosclerosis is predominately lifestyle-related, and that if modern human beings could emulate preindustrial or even preagricultural lifestyles, that atherosclerosis, or least its clinical manifestations, would be avoided," the researchers wrote. But they found evidence of probable or definite atherosclerosis in 47 of 137 mummies from each of the different geographical regions. And even if heart disease, cancer, obesity and diabetes were not as common among our predecessors, they still faced numerous threats to their health that modern sanitation and medicine have rendered negligible for people in industrialized nations, such as infestations of parasites and certain lethal bacterial and viral infections.
Hi, I made this bread a couple of days ago, and the flavor was Amazing!! A tad sweet, I may use less honey next time, but very very good. I separated the egg whites and blended with hand mixer until stiff peaks formed, and then folded them into the rest of the batter. Originally the bread came out high like I wanted, but then by the following day had condensed down and was a heavier bread like zucchini bread. Next time I may slice and freeze right away, and then take single pieces out to toast. This bread was so easy to slice, even into very thin pieces, which I was amazed at. Overall a great recipe. Would probably be good with dried cranberries or blueberries and black walnuts :) for a dessert bread. My grandma, who doesn’t normally eat paleo, LOVED this bread!! THank you for taking out the hard work for us in making great paleo recipes.
I tried this recipe and it is not at all easy to incorporate 1/2 the egg whites in the food processor. When attempting to pulse just 2-3 times, only part of the egg whites incorporated, leaving 1/2 the whipped egg whites still sitting at the top of the mixture. I then had to use a spatula to force it down and pulsed 3 more times and ended up with a heavy batter because the egg whites completely fell. Then trying to fold the mixture into the rest of the egg whites was like trying to fold in cookie dough. The result was a loaf of baked eggs whites that had clumps of batter in the middle.
This is really good. I only use 3 eggs,. I didn’t have any arrowroot powder, so I used cornstarch instead. I used lemon juice instead of ACV because ACV gives me migraines and I used coconut cream (don’t like yogurt). It tasted a bit like sweet bread, but it made an excellent sandwich. It didn’t rise like the picture. I’m sure it because of the substitutions I made. I always make sandwiches cutting the bread in half anyway so it didn’t matter that it didn’t rise as high as the picture shows. This will be my go to bread for now on. Oh yeah. I baked it for 45 minutes instead of 25. Ovens temperatures and climates varies for baking. I always baked paleo breads on 350 degrees for 45 minutes. It comes out perfect every time. Thank you so much for posted this recipe.
Hi Kerstin, Sorry you had issues whipping the whites. It can sometimes be more difficult with the kind from a carton. The cream of tartar helps, but sometimes isn’t enough. Did you wait for the whites to be at room temp before beginning? This can help with whipping. Unfortunately the bread won’t turn out very well without getting the whites to stiff peaks. I hope it works for you next time, and if the cartons don’t work for you, you can try with the whites from whole eggs. You can use the yolks to make hollandaise sauce or creme brulee like this.
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!
I tried this recipe today and I’m blown away. I haven’t started Keto yet but I am soon. I’ve been trying recipes out, and I truly didn’t expect this to come out right the first time because I’ve never whipped egg whites or folded them into anything. I’m a terrible baker. It was so easy! Even my toddler and husband loves this! I didn’t use the sweetener and love the way it tastes!
This is the best!!!! It got rave reviews from everyone, even my most pickiest eater!! I cannot thank you enough for posting this. We just switched to a gluten-free, dairy-free, and grain-free lifestyle and this is exactly what I have been missing. I used these with my homemade BBQ turkey burgers last night.. Thank you again, this is now in my recipe book to stay!!
I’ve made these twice now. First time – subbed coconut oil for the palm shortening – simply because I didn’t have any. Only had one egg so used a “chia” egg as well. Baked them in ramekins. Turned out wonderful!! Second time – baked them this morning – needed an “muffin” for my egg/kale breaky. This time used “tenderfake” – lard – again no palm shortening – used 2 real, free range, organic eggs. Baked them in standard muffin tins – once again – turned out beautifully! Especially when toasted 🙂
I have just found your website and it is fantastic! Sitting at my computer my mouth is watering. I’m very new to the Gluten-free scene and am seriously considering Paleo as well so your website is a godsend. One question though, you mentioned how to measure the flour for your recipes and gave a weight in grams (thank you) but I have tried American recipes before and I think our tablespoon measure might be different also. How many millilitres is there in one of your tablespoon’s?
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!
This recipe is FANTASTIC! I think was my first attempt a time grain free bread and I hit the jackpot! No need to look farther. I followed another reader’s suggestion to beat egg whites separately then fold in at the end. I used Bob Mill’s super fine almond flour. Everything else I followed exactly as primed and cooked an extra 8 minutes for a total of 33 mins. THANK YOU SO MUCH for such an excellent recipe!
Hi Jodi, I haven’t tried that, but don’t think it would work well for this recipe. First, yeast needs sugar (for it to consume – it’s not typically in the end result), so you’d need to add that. But also, just with how we are making the bread fluffy with beaten egg whites, I don’t think yeast would work. If you want to try adding yeast to a low carb bread, I would do it with this low carb bread recipe instead.
I have tried so many paleo breads I can’t even count and I don’t normally post comments but I just made this bread and it is hands down the best paleo bread I have ever had and dare I say one of the best breads in general! Thank you Faith for sharing this incredible recipe! My husband and MY kids even love this bread! I followed your recipe perfectly as I had all the ingredients. I did however use the brown flax meal but I actually prefer it to look brown anyway. I also added some BRAG organic 24 herb and spice blend seasoning before baking and it tasted amazing! I took pictures even! Thanks again for sharing this recipe!
If you’ve ever considered (or tried) the Paleo diet, your first thought was probably, “ugh, another one with no bread?!” We feel you, it’s a tough moment when you hear your beloved carbs must go. ICYMI, the Paleo diet cuts out grains and legumes in favor of a protein- and veggie-rich diet. Sure, Wonder Bread wasn’t part of a caveman’s diet, but that doesn’t mean modern-day humans haven’t found a way around the rules.
I am BLOWN away by this bread! I added up the protein and net carbs … umm … WOW. A huge bonus is that both kids – one of whom is crazy picky – AND my husband both love it!!!! They devoured the first loaf within a few hours. This will obviously be a huge staple in our house. It’s really a God-send. Our son, who is the picky eater, is mostly picky about proteins. He won’t eat any meat except for chicken, no eggs or dairy. We’ve gone gluten/casein free to see if it helps with his autism and as much as I totally wanted to eliminate bread, I finally just had to accept that he HAD to eat a peanut butter and honey sandwich at lunch. My cracker/veggie/peanut butter dip thing just wasn’t working. Not only will he EAT this bread – he wouldn’t eat the other gluten-free breads I was making – it is actually giving him the ONE thing he needs most – PROTEIN. Seriously, thank you, thank you, thank you!!!!!!!!!!!!!
I ran out of coconut oil last week and my replacement doesn’t arrive until tomorrow. Desperate to try this I used canolia oil instead. I acknowledge that it’s properties are very different than coconut oil. That said, the bread is fantastic, a bit oily (but I bet that is the fault of my decision), and the taste is really eggy almost like french toast. I also lack a food processor so I mixed it all by hand after sifting the flours together.