The paleo diet runs on the same foods our hunter-gather ancestors supposedly ate: fruits, vegetables, meats, seafood, and nuts. "By following these nutritional guidelines, we put our diet more in line with the evolutionary pressures that shaped our current genetics, which in turn positively influences health and well being," says Loren Cordain, PhD, professor of health and exercise science at Colorado State University and author of The Paleo Diet. He says the diet lessens the body's glycemic load, has a healthy ratio of saturated-to-unsaturated fatty acids, increases vitamin and nutrient consumption, and contains an optimal balance of protein, fat, and carbohydrates.
Slight changes I had to make: pumpkin puree in place of the applesauce (1:1), a whoopie pie pan in place of the ring molds, and I baked for 12 minutes instead of 15. The pan yielded 8 “rolls” which I sliced *very* thinly to make some jam and nut butter sandwiches. Delicious! Thanks so much for the recipe! (I found this recipe via Pinterest, by the way.)

I forgot to say I used half al one flour and half sunflower seed flour.. I double the batch and I found if I let it sit for about 25 min, then put it in the oven it gets thicker as it sits and I still have to bake it for an hour. The tast is great. The next time I’m buying Honeyville flour and making it exactly like your recipe says. I’m just worried about mixing it to much. Mine is very dense and heavy. But yummy.


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!
Mine had a distinct ammonia scent, which I noticed from the comments was an issue for a few other posters as well. My research tells me not enough acid in my batch to neutralize the soda. I may have left it a bit too long in my processor because my coconut oil was lumpy and I was trying to break it up. It tastes a bit like Irish soda bread, which is not my favorite. I’m thinking of experimenting with baking powder instead to suit my personal preference.
Thank you Elana for posting such a delishious bread recipe. I followed the recipe as originally posted, but I didn’t feel there was enough batter, so I made another batch and added it to the first. The only change was I added aprox. 1 tsp. of cream of tartar. I used unpasturized dark honey, but next time I will only use 1 TBS. instead of the 2 for when I double the recipe. I think 1 TBS. will be plenty enough. I also baked the loaf a little longer until it was browned because of it’s thickness. Out of the grain free breads I have experimented with in baking, this one is definately the best. The taste and texture completed my ham and cucumber sandwich.
Five roots, both bitter and sweet, are staples in the Hiwi diet, as are palm nuts and palm hearts, several different fruits, a wild legume named Campsiandra comosa, and honey produced by several bee species and sometimes by wasps. A few Hiwi families tend small, scattered and largely unproductive fields of plantains, corn and squash. At neighboring cattle ranches in a town about 30 kilometers away, some Hiwi buy rice, noodles, corn flour and sugar. Anthropologists and tourists have also given the Hiwi similar processed foods as gifts (see illustration at top).
I made it this afternoon and it is delicious!! My main problem with other paleo breads was that they crumble, but this one holds its shape so well and toasts amazingly! I didn’t have honey and had to sub maple syrup and it was delicious and I doubt there was much difference taste-wise from the honey. But just FYI to those minus honey, maple syrup is a fine substitute!
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 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.
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!
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.
In our keto bread recipe, we use a combination of coconut and almond flours so neither is overpowering. We also use a touch of psyllium husk powder to help achieve the right texture. A little bit of beef gelatin acts as a binder and adds bread-like “chew” to the final result. Our recipe only contains egg whites, which add structure and act as a natural leavening agent, but without the eggy flavor that the yolks would add.
As much as I love your recipes, what your calling paleo isn’t really paleo. For examplpe, apple cider vinegar, agave nectar, and salt aren’t paleo foods. There is a lot of hype out there about eating paleo. As a nutritionist, I find some of the claims about what paleo is disconcerting and confusing. I hope people are seeking help when they are following any “diet.”
When eating Paleo you may find that you end up using vegan recipes a lot. This is not surprising because vegan cooking entails cutting out a lot of junk and only using wholesome sources. Of course you’ll be ruining the vegan-ness of it with the meat you’ll be having with it, but for side items like bread it’s totally OK to borrow a page from the vegan notebook. Here we have a bread that is both Paleo and vegan approved, and uses a bit of applesauce to give it a unique flavor. One thing to remember is that vegan cheese substitutes that you can find at the store will typically be Paleo friendly and actually taste pretty good.

Hi, I just made this bread for the first time & my fiancé & I absolutely LOVE it! I did not use the flour you recommended my first time around as I am knew to “gluten free” & just picked a bag of almond flower off the shelf without realizing the specifics but I still loved it & will try the blanched almond flower next time around! I have been a bread lover my whole life so trying to implement the Paleo, Gluten free life style is a bit challenging for me! I must say you “saved” the day today! I do want to say that the bread came out closer to a more corn bread type then a traditional sandwich bread consistency. Do you have any tips I can use to make it as close to a traditional white bread for sandwiches? I would love to hear from you as I am a complete novace at this lol…thanks again! I’m so glad I found your sight so early in the game for me 🙂

Like a lot of others, mine didn’t rise as much as I had hoped, so the crumb is a bit more dense. Next time, I’ll give it longer than an hour and see if that helps. My loaf pan is also a bit bigger, so I think I’ll do 1.5 times the recipe next time for a larger slice of bread as mine was very short and squat, lol. Overall though, I’m thrilled. This is by far the best grain-free bread I’ve ever tasted!
Hi Becky! If you use the recommended size baking pan, the bread will be the proper height and you will be able to use it for sandwiches. If you use a pan that is bigger than the one I used, your bread won’t fill the pan up. Here’s an example –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 height of the loaf :-)

Legumes are members of a large family of plants that have a seed or pod. This category includes all beans, peas, lentils, tofu and other soyfoods, and peanuts. Legumes are not allowed on paleo because of their high content of lectins and phytic acid. Similar to grains, this is a point of controversy in the scientific community. In fact, lots of research supports eating legumes as part of a healthy diet because they are low in fat and high in fiber, protein and iron.
As much as I love your recipes, what your calling paleo isn’t really paleo. For examplpe, apple cider vinegar, agave nectar, and salt aren’t paleo foods. There is a lot of hype out there about eating paleo. As a nutritionist, I find some of the claims about what paleo is disconcerting and confusing. I hope people are seeking help when they are following any “diet.”
The Paleolithic Prescription: A Program of Diet & Exercise and a Design for Living by S. Boyd Eaton, M.D., Marjorie Shostak and Melvin Konner. This book, published in 1988, was the start of the Paleolithic diet movement. Its recommendations are not in line with what today is considered a paleo diet, as whole grain breads and pastas, legumes and some low fat dairy products are allowed. However, it is still a profoundly important book. Used books are available for a reasonable price.
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.
This is a complete list of foods not allowed on the paleo diet. It’s a sad day when you first have to say goodbye to these foods but, once you start, it’s much easier and you find there are even better paleo substitutes for these foods. The first few weeks might be tough, but if you stick with it over time, it’ll be worth it. We promise. Here’s the ultimate list of foods not allowed on the paleo diet.

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 )))


Delicious! I had to use white rice flour as I didn’t have coconut and it wasn’t available at the store across the street. It smelled a bit odd, but tastes great! Anyone have any ideas as to why all my breads come out the height of biscotti (ok, maybe a little taller, but not much)? I use a Pyrex glass loaf pan. I try to avoid using Aluminum cookware and I’m tempted to try the cast iron pan that several people raved about, but I am definitely looking for a sandwich bread shape. I would love some feedback on that.
I’ve been on a Keto diet for 8 weeks now and haven’t eaten any bread. This recipe should come with a warning – extra willpower required! ‘Cool in the pan for 2 hours’. Are you kidding me? It smelled so delicious I had to have a slice still warm, with butter. It was delicious. Next time I’ll be good and follow the instructions. Can’t wait to try the others. Thank you Elana!

Hi Connie, I don’t recommend using whole eggs in this recipe. The two recipes are very different. The egg whites in this recipe are beaten to stiff peaks to create the fluffiness. You could fold the yolks in later, but you’d need to modify the other ingredients, and besides, the bread would turn out very egg-y. The other recipe has fewer eggs than this one, and they are added differently.
Lutein/Zeaxanthin and Macular Health is an article discussing antioxidents and protection against the oxidizing ultraviolet radiation of the sun. The best dietary sources of antioxidants in general, and carotenoids specifically, are fruits and vegetables ­ and the more brightly colored, the better. Lutein and zeaxanthin are yellow pigments found in high concentrations in yellow fruits and vegetables as well as in dark green, leafy vegetables. In particular, spinach, kale and collard greens contain high levels of these two carotenoids.
I just made this and it was super delicious, but a little crumbly. I followed the directions exactly using almond flour, coconut flour and coconut oil instead of the ghee. I’m thinking an extra egg might bind it together a little more and perhaps cooking it just a little bit more, maybe 2 minutes instead of 90 seconds. I’m going to experiment. I also like the idea of using a half Tablespoon of applesauce as well. I have been Paleo for over a year and have really been craving bread. Usually I make pumpkin or zucchini pancakes to take care of it, but sometimes you just want BREAD. This is so easy and so quick and just perfect for one person (my husband doesn’t eat completely Paleo). Thank you. Hopefully my changes will work to make it a little more solid.
Paleo diets are based on a simple premise – if the cavemen didn’t eat it, you shouldn’t either. So long to refined sugar, dairy, legumes and grains (this is pre-agricultural revolution), and hello to meat, fish, poultry, fruits and veggies. The idea is that by eliminating modern-era foods like highly-processed carbs and dairy, you can avoid or control “diseases of civilization” like Type 2 diabetes and heart disease, and likely lose weight too. What you eat and how much depend on your goals or the specific program you’re on, if you choose to follow one. The high-protein diet is ranked poorly among U.S. News experts, who consider it too restrictive to be healthy or sustainable.
Thank you for so much for experimenting until you developed this delicious recipe! We (me, husband, 12yo daughter, 10yo son) just finished Paleo restart, 30 days. My son has been so desperate to have bread, now he can have nut butter & homemade jelly sandwiches! He’s ecstatic…me too! ???? ???? ???? Thanks for sharing…it’s because of people like you that are making this journey not so overwhelming! 

Ana, We like using a combination of almond flour and coconut flour for this bread to achieve the best flavor and texture. We haven’t tried this bread using only coconut flour, but it may work. Coconut flour absorbs liquid differently, so you’ll want to use about 1/4 the amount of coconut flour as almond flour (since the recipe calls for 2 cups almond flour, that would be 1/2 cup coconut flour in addition to the 3/4 cup coconut flour that the recipe already calls for). However, the flavor and texture of this bread will likely be different with that substitution. Please let us know how it goes if you give it a try!

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.


“I only have a full size loaf pan, and did as someone else mentioned, increased the recipe by .5 (for the eggs did 8 eggs rather than 7), and it came out the perfect size and absolutely delicious. Looking forward to enjoying it the rest of the week. I used a glass full size loaf and cooked for 40 minutes at 350 degrees. I topped it with extra flax seeds because I too love the nutty flavor of flax.”
I love this recipe, I just tweaked a couple of things to get it how I wanted it. I replaced 1/2 cup of almond flour with an extra 1/2 cup of tapioca starch. I also separated out all but one of the egg whites, and beat them to a soft peak. After mixing the wet ingredients into the dry ingredients, I folded the egg whites in. This helped give it a boost to make it a bit taller and fluffier. The final product was springy and tasty, and better than most gluten free breads I’ve purchased.

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!
As a follow up to my post a few days ago about the ammonia smell after I slice the bread…..someone mentioned it could be the flax. So I baked a loaf and substituted chia for the flax, and still got the ammonia smell. I am wondering if there is some kind of chemical reaction taking place? And if so, I would assume this is not safe to eat? Is it the baking soda? Or apple cider vinegar? I don’t want to keep using up all my almond flour (I use Trader Joe’s), so if someone has any insight I would love to hear. Thanks
I wish I had taken a photo because this bread is gorgeous! My husband (who is anti-healthy food) said “I see bread like that and I want to eat it…but since you told me it was made with almonds I won’t, out of spite”…and then 10 minutes later…”that would taste really good toasted with butter” (and a big chunk was missing from the loaf). So easy to make with ingredients I always have on hand. Bravo! I will be making this weekly!
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