Since doing low carb the one thing I’ve really missed is bread. I used to eat it with almost every meal. My wife has been very negative about paleo bread recipes saying that it would be dry and crumbly. Well, I made some bean soup with ham and finally made your microwave bread. IT WAS FANTASTIC!!!!! I gave my wife a bite and she was amazed. It was moist, soft and delicious. Especially good knowing that it’s good for me, with no gluten or any other killers. Thank you so much for this recipe.
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.
I have recently discovered your website and I’m so pleased that I did. There is so much content there. It’s the bread I’m particularly interested in at this point since I have not had any bread for about two and a half years so I went straight there. I tried your world famous paleo bread and I must say it was very nice. However it does not look like your bread in that mine was much darker and much denser. I tried to find a comment where you addressed this issue but I only got as far as some comments regarding the height of the bread. You stated that the tin size was most likely incorrect. I’m sure my tin as a bit on the big side but when I look at the pic of your bread I can see yours is a much lighter bread than mine and also much lighter in colour.

Thanks for the recipe! I actually made it this morning, but instead of making it as a loaf bread, I cooked the batter up pancake style. Mostly because I wanted “bread” quickly! I really wanted a BLT for breakfast so using your batter as a pancake, made it cook quickly. Then I quickly whipped up some homemade mayo and fried some bacon. What a tasty breakfast! Thanks again!!
These photos look amazing so I’m making these right now. I want to warn everyone, not all coconut cream is really coconut cream! I purchased two cans of “Sprouts” brand coconut cream from Spouts supermarket. After I drained the liquid, I did not get even one cup of cream out of one can so I opened another. After adding the honey and mixing, the “cream” remained lumpy and watery. I put the whole mess in my Blendtec to whip it and it turned into milk!
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.
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!

It’s hard to make substitutions, but if I was to experiment with a different nut-free flour I would use pumpkin or sunflower seed flour (same amount). These may be hard to find so you can make your own. The process is the same for making almond flour and I have a video tutorial here: https://livinghealthywithchocolate.com/desserts/how-to-blanch-almonds-and-make-almond-flour-8387/
Evolution of the Human Diet: The Known, the Unknown, and the Unknowable by Peter S. Ungar. Diet is key to understanding the ecology and evolution of our distant ancestors and their kin, the early hominins. A study of the range of foods eaten by our progenitors underscores just how unhealthy many of our diets are today. This volume brings together authorities from disparate fields to offer new insights into the diets of our ancestors. Paleontologists, archaeologists, primatologists, nutritionists and other researchers all contribute pieces to the puzzle. The book has four sections: Reconstructed diets based on hominin fossils--tooth size, shape, structure, wear, and chemistry, mandibular biomechanics. Archaeological evidence of subsistence--stone tools and modified bones. Models of early hominin diets based on the diets of living primates--both human and non-human, paleoecology, and energetics. Nutritional analyses and their implications for evolutionary medicine.
Hi Winston! If you use the recommended size baking pan, the bread will be the proper height. If you use a pan that is bigger than the one I used, your bread will rise, but it won’t fill the pan to the right height. Here’s an example that might help –if you place 1/2 cup of water in a 1/2 measuring cup it will be 100% full to the top of the cup. If you put the same 1/2 cup of water in a 1 cup measuring cup it will only fill it 50% and will only be 1/2 full in height. That’s why a loaf pan that is too large doesn’t work for this recipe when it comes to the bread “rising” and the height of the loaf :-)
The yeast in this low carb and keto bread ensures a wonderful texture and taste. Now, how much your bread will rise (and fall!) post-bake depends quite a bit on your altitude. But note that you still won’t get that gummy and wet texture here of most low carb breads. Plus, as mentioned, we’re baking at over 7,000 feet (Mexico City here!!), so if we can make this keto sandwich bread work so can you.
Hey quick question. I’m not sure if you’ve answered this before, but I have made this bread numerous times successfully. Thank you. The question being, what do you think about using Greek yogurt? I’ve started buying a Greek yogurt that is advertised to be used the same as sour cream. It’s in a squeeze pack. It’s thick just like sour cream. Full fat. Anyway just curious to see if you think I could possibly use this.
Hi Elana, first let me say this bread is DELICIOUS! It turned out sweet, very moist, and just wonderful. HOWEVER, I am new to gluten free baking and despite the deliciousness of the bread, I ended up with a very faint ammonia-ish smell/after-taste and for the life of me I cannot figure out why. The only difference in the way I made my bread from your recipe is that I used whole, raw almond meal and whole, raw flaxseed meal, because that is what I had on hand. Oh and i used pure maple syrup instead of honey.
My husband is a new diabetic and was put on the Paleo Diet. I have tried multiple grain free breads and have been disappointed with each and every one of them!! I don’t care for their taste and they are too small to use for a sandwich. I just baked your recipe and it has a nice crust, is MOIST on the inside, it ROSE and it tastes wonderful!! I am so very pleased and appreciative!! My search for bread is now over. Thank you so much for this ((( <3 )))
To Make Sure You Get the Best Rise: Make sure your baking powder and yeast are fresh. Let your egg whites come to room temperature before using. Cook for the recommended amount of time (and make sure your oven is properly calibrated). Measure all ingredients carefully (we recommend weighing the dry ingredients). Try to avoid the temptation to slice it while it's hot because this can cause the loaf to fall. 
This easy Paleo Bread recipe tastes great and is made with just 7 nutrient dense ingredients. That’s a good thing because “gluten-free” isn’t necessarily healthy, especially when it comes to bread. That’s why I created a gluten-free paleo bread recipe that’s made of high-protein ingredients that won’t leave you dragging. I’m loving every slice that comes from this new paleo diet friendly bread recipe.
Yes, if you bake this as muffins you will need to adjust the cooking time. If it’s a regular oven, start checking it around 15 min, if you have a convection oven, start checking them around 12 min. Also the size of your muffin tins will affect the outcome so if yours are smaller, just keep an eye on them and when they smell good and look done, start testing them with a toothpick. If it comes out clean, they are done.
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.
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 have to say I am not paleo but am very gluten sensitive. I do not enjoy the texture of many GF breads. I have been trying and looking for bread recipes that were good and grainy and would taste good untoasted for sandwiches. I really enjoy this bread! No toasting necessary! I enjoy playing with recipes so I did grind in some oatmeal for part of the flour. Or ground quinoa. Also have replaced some of the almond flour wth 1/2 cup of cassava flour (from yucca root). Thank you for this great recipe!
Russian researcher claims 122-year-old Jeanne Calment was actually a 99-year-old imposter. Jeanne Louise Calment was a woman from Arles, France who has long been documented as the oldest human being.  Her longevity has not surprisingly attracted much interest in her lifestyle and eating habits, including those of us here at The Paleo Diet®.  She was born on February 21st, 1875 and died on August 4th, 1997, equating to a lifespan of 122 years...

Hi. I purchased the fox run pan just to be able to make this bread. Although I like the taste, both times I’ve made this the bread has a large uncooked section in the middle. The second time I made sure to cook for the longer time and inserted a knife to check, which came out clean. Although the uncooked section is smaller, it is still there. I followed the recipe and do not know what went wrong. Any suggestions?

Have to laugh with me — I mixed it all up in my cuisinart, popped it in the perfect sized, non stick bread pan and put it in the oven for 5 minutes before I realized I’d forgotten the Apple Cider Vinegar! (Which helps the baking soda do its work, right?) I grabbed it out, poured the vinegar on top and stirred it up and shoved it back in. It came out fine, believe it or not! I’m having earth balance margarine on it, with some honey, Yum.


My substitutions were coconut flour instead of arrowroot and honey for maple syrup AND regular gluten free flour instead of almond flour….some almond flour but not all. I also used 3 large eggs instead of 4 medium ones. With saying all of that I had to put more liquid in..it was too dense. Coconut flour needs more liquid. The bread tastes great but it’s too dense and didn’the rIse enough. Did the maple syrup vs honey or lack of one egg have anything to do with that density? I also don’the like the sweet taste in bread. Don’t eat any sugar so I am probably super sensitive to that taste. Your thoughts on the density, not rising enough and 3 large eggs vs 4 medium ones, in terms of making the bread rise more? Also would like a harder seeded bread. Do u have a recipe for that? I like hard breads. The taste is very good but not for breakfast or sandwiches. Not for me at any rate. Any suggestions? Thanks for ur help!
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.
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.
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!
I made the dinner rolls today and the recipe worked great. I lightly greased a muffin pan, used a scant half cup of batter for each roll, baked for 15-18 minutes and they are perfect for holiday dinners. My yeild was 13 rolls. Good thing there was extra, because I ate one hot from the oven. I also used coconut vinegar and coconut nectar instead of apple cider vinegar and honey. Yum, Yum, Yum
Primal Body-Primal Mind: Beyond the Paleo Diet for Total Health and a Longer Life by Nora Gedgaudas advocates a diet that our paleo ancestors ate. Meat, lots of fat, and seasonal fruits and berries when available. Basically, sugar and starchy carbs are discouraged. You can download a chapter from the author's site. She has a Primal Body, Primal Mind Radio weekly show on Voice of America. It started May 20, 2009, so there are many shows you can listen to. Published June 30, 2011.
When following the Paleo diet, you will cut the trans fats and the omega-6 polyunsaturated fats in your diet and increase the healthful monounsaturated and omega-3 fats that were the mainstays of our ancestors. Recent large population studies, known as meta analyses, show that saturated fats have little or no adverse effects upon cardiovascular disease risk.
I’ve made the Paleo Almond Bread recipe twice now and it was delicous, but I was wondering how to make it rise more. I changed the 1-1/2 tsps. baking soda to 1 tsp. baking soda and 1/2 tsp. baking powder. Instead of adding the 5 eggs at once I added 4 plus the egg yolk of the fifth egg. I beat the leftover egg white until frothy and folded it in at the end. It worked for me! Turned out delicious!
Oh my GOSH!! It’s REAL bread! My poor little guys (okay, and me too) have really been struggling since going gluten free for the third time (this time we went Paleo and it has finally resolved their symptoms and as a side note resolved mine, though I didn’t realize in the beginning I had a gluten problem). My son and I are oohing and ahhing in my kitchen right now over this bread. I’d given up on the difficult task of making gluten free bread when the first several complicated recipes I tried were gross and gritty. I did not have high hopes for yet another bread recipe, nevertheless one that would fit into our Paleo diet, but this is seriously amazing and it was fast and easy to make in my Vitamix. Moist and delicious, we decided we had to make some quick strawberry jam to celebrate this delicious occasion. Thank you, thank you for giving my boys (and me!!) our bread back!!!
On his website, Sisson writes that "while the world has changed in innumerable ways in the last 10,000 years (for better and worse), the human genome has changed very little and thus only thrives under similar conditions." This is simply not true. In fact, this reasoning misconstrues how evolution works. If humans and other organisms could only thrive in circumstances similar to the ones their predecessors lived in, life would not have lasted very long.
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?

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.
While there is wide variability in the way the paleo diet is interpreted,[6] the diet typically includes vegetables, fruits, nuts, roots, and meat and typically excludes foods such as dairy products, grains, sugar, legumes, processed oils, salt, alcohol or coffee.[1][additional citation(s) needed] The diet is based on avoiding not just processed foods, but rather the foods that humans began eating after the Neolithic Revolution when humans transitioned from hunter-gatherer lifestyles to settled agriculture.[3] The ideas behind the diet can be traced to Walter Voegtlin,[7] and were popularized in the best-selling books of Loren Cordain.[8]
Is there any place to get organic almond flour–and please don’t talk about Bob’s Red Mills. Most of their products are NOT organic and that includes their almond flour. I am pretty disciplined about not using chemically grown food. Also, since most American almonds come from California there is the added concern about whether they are watered with waste water from oil companies.
Finally made this recipe, is my second bread recipe I’ve made and the top is nice but the inside always feels moist … I am putting it in the oven a bit more to see if it dries out, is that the texture that it should have because of the butter or what? I liked the flavor! Just not sure of how is supposed to be inside. I haven’t watched the video yet. Thanks!!
Hi Paola, just wanted to say OMG thank you so very much for this no eggy bread recipe! It’s the best! Had to stop myself from eating the whole lot lol lucky it’s filling . Gave my partner a slice who is so sceptical , it was a hit! He keep saying you sure you didn’t put flour in it? I followed your recipe to a “T” wanting it to be a winner ( except the ginger ( didn’t have any). It rose to perfection! I was so worried that it would flop after taking it out of the oven….. nope kept it’s shape. The taste is exceptional, no eggy after taste , not slimy ….. yeasty perfection! A real winner! Thank you again I love your recipes ….. big hugs from Australia!
Made this today. Came out perfectly! Hubby and son are grain free, and son has Autism which comes with food sensory issues and limited palate! My son liked this bread. It’s true that it’s not a standard slice like with traditional loaves made with wheat flour, but it’s big enough to make a sandwich still. Thanks for the great recipe! Tried to rate it but it won’t let me go up to 5 stars so rather than give you less, I’ll just not rate it officially. But….5 stars!!
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!
I am so happy to have found this delicious and easy recipe. I used a regular sized loaf pan and baked it about 5 minutes less time since the loaf is thinner. Also I think I will put a piece of parchment on the bottom of the pan next time as it stuck to the pan a little bit. I thought it had a kind of like a cornbread texture. It is so good though, I believe I will be eating some of this every day for the rest of my life. Can’t wait to try some of the suggested variations!
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!

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’ve been working on this Paleo Bread recipe for several months and have tested it a couple of dozen times. In fact, every time I create a recipe I test each and every ingredient addition or subtraction. That’s why I think it’s kinda funny when people leave comments below recipes (or on Instagram) asking how such and such ingredient substitution will turn out.
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.
Hi John, You could possible try a hand mixer in a bowl instead of the food processor, but I haven’t tried it, so can’t vouch for the results. Most likely the bread would not be as tall because the mixer would completely deflate the first half of the egg whites when you add them to the batter. The second half should be folded so that part will be find. If you try with a bowl and hand mixer, let me know how that goes.
I have a problem, Im hoping someone here can help me with! I have a wheat allergy, very lactose intolerant, allergic to chick peas, and also sensitive to most other grains (rice flour is one the safe ones). I really thought the paleo diet would be able to help me, but Ive bought a cookbook, and look on various sites and most of the recipes call for coconut flour, coconut oil, coconut aminos, coconut crystals, or coconut milk; and I have a bad intolerance to coconut! Its not an allergy, but it will make me very uncomfortable for at least a cpl hours! I saw one question that was brought up, that said that almond flour and coconut flour are used for different reasons and connot be interchanged, so is there anything out there that can be used in replace of coconut oil, coconut flour, coconut aminos, and coconut crystals that will still make the recipes come out good?
I made it tonight and use a mini loaf pan. It came out delicious. I used the http://www.tasteofhome.com/article/how-to-cut-down-recipes/ link to adjust the recipe measurements using the one third column. I used 2 egg whites. The slices will be small but it was delicious with melted butter. Keto bread recipes and I have tried quite a few have not turned out well for me. I do not like to waste expensive ingredients that is why I will usually do a small amount first. This recipe has been the exception. It is good simple and delicious. I will make it again using the recipe as written. Note: I whipped the egg whites for 10 minutes to get the right consistency. I hope this helps and thank You Maya for finally for me making a bread that tastes great and is easy to make.
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.
The rationale for the Paleolithic diet derives from proponents' claims relating to evolutionary medicine.[22] Advocates of the diet state that humans were genetically adapted to eating specifically those foods that were readily available to them in their local environments. These foods therefore shaped the nutritional needs of Paleolithic humans. They argue that the physiology and metabolism of modern humans have changed little since the Paleolithic era.[23] Natural selection is a long process, and the cultural and lifestyle changes introduced by western culture have occurred quickly. The argument is that modern humans have therefore not been able to adapt to the new circumstances.[24] The agricultural revolution brought the addition of grains and dairy to the diet.[25]
On his website, Sisson writes that "while the world has changed in innumerable ways in the last 10,000 years (for better and worse), the human genome has changed very little and thus only thrives under similar conditions." This is simply not true. In fact, this reasoning misconstrues how evolution works. If humans and other organisms could only thrive in circumstances similar to the ones their predecessors lived in, life would not have lasted very long.
Hi Claudia, unfortunately, more almond butter won’t thicken the bars the way that coconut flour will. You *might* be able to use almond flour, but proceed with caution since almond flour is MUCH less absorbent than coconut flour. Start with 3/4 cup almond flour and experiment until you get the consistency you like (basically, they should be thick and dense enough to cut through.) So sorry to hear about your possible allergy to coconut. 🙁 Big hugs. xo
Most Paleo dieters of today do none of this, with the exception of occasional hunting trips or a little urban foraging. Instead, their diet is largely defined by what they do not do: most do not eat dairy or processed grains of any kind, because humans did not invent such foods until after the Paleolithic; peanuts, lentils, beans, peas and other legumes are off the menu, but nuts are okay; meat is consumed in large quantities, often cooked in animal fat of some kind; Paleo dieters sometimes eat fruit and often devour vegetables; and processed sugars are prohibited, but a little honey now and then is fine.
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 for the first time and after reading all the reviews about dense and not rising, decided to separate egg whites and yolks and whisk first the whites and then the yolks to increase volume, as one would for a sponge cake. Must confess to adding a pinch of cream of tartar to the whites, ( this is one of the ingredients in baking powder so shouldn’t upset the purists). I also only had almond meal ( trader joes) unblanched, and substituted fresh lime juice for the vinegar and used 1tbsp olive oil, didn’t have coconut oil. Once all three bowls were mixed thoroughly (1.whites, 2.yolks plus honey, oil and lime juice, and 3. dry ingredients whizzed tog. In processor,) gently fold all together, yolk mix into whites, then dry mix into egg mix . Put into oiled loaf pan and bake as directed……….it turned out just perfect and delicious……..looks like the picture only much darker because of the almond meal…..more like a whole wheat loaf would look…I am so pleased, the added step is worth the trouble, it rose to the top of the pan and very light and easy to slice.
Research into the weight loss effects of the paleolithic diet has generally been of poor quality.[10] One trial of obese postmenopausal women found improvements in weight and fat loss after six months, but the benefits had ceased by 24 months; side effects among participants included "weakness, diarrhea, and headaches".[10] In general, any weight loss caused by the diet is merely the result of calorie restriction, rather than a special feature of the diet itself.[10]
This is the third time I have made this bread. The first time I followed you directions and discovered the middle wasn’t quite baked all the way through. So I read some of the comments and tried it again. The second time I kept the oven temp the same and cut down on the butter and baked it for about 40-45 minutes. It turned out fine then. However it doesn’t that size of a loaf doesn’t last long in our house. So today I made it again and increased the recipe by half. I had bought a 12″ x 4.5″ x 3 ” bread loaf pan. I used 7 tbsp of Kerry Gold butter instead of 9 tbsp. Otherwise the rest was the same. I baked it at 355 degrees for 1 hour. It turned out perfectly. I couldn’t wait to let it cool too much. I love warm bread and just had to have a couple of slices. Btw- the organic almond flour I used was from our local grocery store health market section.
Hi Claudia, unfortunately, more almond butter won’t thicken the bars the way that coconut flour will. You *might* be able to use almond flour, but proceed with caution since almond flour is MUCH less absorbent than coconut flour. Start with 3/4 cup almond flour and experiment until you get the consistency you like (basically, they should be thick and dense enough to cut through.) So sorry to hear about your possible allergy to coconut. 🙁 Big hugs. xo
I just wanted to say that I made this bread and it came out fantastic! I’m very pleased with it. It held together nicely and had a good taste. I felt it was also a great base for maybe some nut additions or raisin bread for a sweet twist. I’m definitely going to be playing around with this recipe. It was so EASY to put together too! Just perfect for a busy family trying to stay healthy and feel good. Thanks so much Elana!
Chances are, if you're following the paleo diet, you're reallllly missing bread. We don't blame you! Bread is a huge part of our routines, from avocado toast at breakfast to tomato soup and grilled cheese for dinner. There's just too many good things to eat on bread! This recipe will help curb your carb-y cravings, and is sturdy enough to recreate all your favorite sandwiches and toasts. Curious? Continue reading for answers to our most frequently asked questions.
Paleo bread fantastic, I truly believe this is the best I’ve ever made, I used Tupelo honey and Braggs raw unfiltered vinegar and it really masked the over egginess that sometimes comes with paleo bread, it toasted up great, thanks for all your hard work you give such great alternatives for a grain free diet, love the date nut bar it’s always a hit at work.

The Lazy Paleo Enthusiast's Cookbook: A Collection of Practical Recipes and Advice on How to Eat Healthy, Tasty Food While Spending as Little Time in the Kitchen as Possible by Sean Robertson. The author is a recovering vegan and in the first half of the book recounts his dietary experiences using some paleo foods to restore his health. You learn that the author's main strategy is to make food in large batches which can be reheated to provide dinners for several days running. The second half of the book contains 28 recipes. Some borderline or nonpaleo ingredients do appear, but most of the recipes are more paleo than not. Published November 15, 2011.
How inventive!! Elana, we would love for you to share this wonderful recipe with our community since I know our Paleo/Primal friends will just love this. If you’re interested, please take a minute to submit the recipe at fastpaleo.com/upload-a-recipe/. Feel free to plug your blog at the beginning of the directions section, and we’re more than happy to give your Facebook page a shoutout when we post it! This is exactly the kind of delicious and healthy recipe people are asking for!
I enjoyed the concept of this recipe and decided to give it a shot. My gut reaction by looking at the ingredients i though the salt would be too much. I was right. I have tried this recipe twice. Both times it came out entirely too salty. I even halved the salt the second time. This recipe was a total flop for me. I followed the recipe exactly with the slight adjustment to the salt the second time. I think it needs a pinch of salt and maybe less baking powder. Perhaps adding honey or maple syrup will curb the saltiness but that would defeat the purpose of having an unsweetened bread. More experimenting is on the horizon for me. Thanks for sharing.
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.

I just made the paleo sandwich rolls, I was out of palm shortening so I used coconut oil. I also did not have applesauce on had and had notice someone had used cottage cheese — so I did. Baked it in an 8×8 glass pan. They just came out and cooled. I cut in to 4’s and sliced through the middle. I have to say they were a bit oily (maybe because of the coconut oil) but I chopped a bit off one and tasted it yum!! I put them in the fridge, can’t wait for my BLT tomorrow 🙂
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 just made version #2, and it was delicious. My pan was slightly larger, but I kept the 30 minute cooking time. It came out more golden brown on the outside, but it was perfectly moist. This is SO much tastier than store loaves, and I love slicing it thick. I greased my pan with butter and coconut oil and lined it with wax paper on the bottom, and it slipped right out.
×