I made you Paleo Bread today. It was YUMMY with my grass-fed Beef Vegetable Soup. I didn’t change one thing (except I only had a 8.5×4-inch glass loaf pan–my smallest). It turned out great. It did stick a little on the very center bottom. I think I may have been a little anxious to get it out of the pan, but your suggested pan would be a much better choice.
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!
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]
Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it). 
Does anyone know the carb content of this bread. I just ordered some gf paleo bread from Julian’s bakery, but since it is pricey, I’d like to make my own. I am on a very low carb, paleo type lifestyle. I am also allergic to apples (crazy, right) and sulfites (so no regular vinegar), so I’m a little unsure of what to do about the apple cider vinegar. I may just try it and see if there’s a problem.
What did I do wrong? This came out VERY moist… like a banana bread. Nothing like loaf/sandwich bread. I did end up cooking it nearly 31 minutes because pick still wasn’t coming out clean. Mine seems much darker too. I didn’t use the flax seeds (daughter has a sensory issue with nuts/seeds in breads) (You’ll notice I put sesame seeds on half for me…would that make it that much different? I used the proper size – but glass pan (all I have in loaf style) Flavor is good… but far too dense to consider using for a sandwich and not sure how Biikeweaver got 18 servings (!?) from this size loaf pan? But THANK YOU for posting. This was my FIRST attempt, so I’ll try again!

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!
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.

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.


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. 
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.

#1) If you’re not careful, this type of diet can get expensive. But as we know, with a little research, we can make eating healthy incredibly affordable. Admittedly, while I recommend eating organic fruits and veggies, free range chicken, and grass-fed beef whenever possible, these products can be a bit more expensive in conventional stores due to the processes needed to get them there.

Hello Angie, the same happened here. The taste is great except the bread did not rise. It came out flat. Do I have to slice the load in the middle to get it to rise? I replaced the ghee with regular butter but everything else was the same. Also I read on a different site that if the eggs are not room temperature than that would definitely effect the rise of the bread. I took the cold eggs straight out of the fridge to get the egg whites. What do you think?
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!
So, it’s my LAST DAY of the Whole30 (and perhaps yours, too!) the last day of January, and it’s time to welcome some Paleo treats back into my life.  And yours, of course.   It’s almost Valentines Day, right?!  And – maybe it’s just me – but I can’t do Valentines Day without my fair share of chocolate.   Luckily there are so many easy, deliciously indulgent chocolate recipes that taste classically rich but are made without any unhealthy ingredients.
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.
Does anyone know the carb content of this bread. I just ordered some gf paleo bread from Julian’s bakery, but since it is pricey, I’d like to make my own. I am on a very low carb, paleo type lifestyle. I am also allergic to apples (crazy, right) and sulfites (so no regular vinegar), so I’m a little unsure of what to do about the apple cider vinegar. I may just try it and see if there’s a problem.
Protein is a staple of the caveman diet- specifically options that are grass-fed, wild caught or organic, as these options are often from animals raised in environments that encourage natural behavior. And because our ancestors didn't just live off chicken and beef, they hunted a wide variety of meat, the more variety you can add to your proteins, the better!

I’ve lived with food intolerances for about 30 years so I’m happy experimenting with all sorts of different ingredients. However, I’ve recently realised I have a problem with gluten and whilst I can make breads such as this one successfully I’ve never found a substitute that gives me the elasticity of gluten (I am unable to eat gluten free flour and having found out the ingredient that gives it the elasticity I no longer want to eat it). Have you ever found a flour or a combination of ingredients that gives the elasticity to make something like pitta bread? May I say that I wish I’d had access to your blog, ideas and cook books 30 years ago, they’re fantastic and my life would have been so much easier. Thank you for making the time to both experiment and share your ideas with others.

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 was delicious! I cooked it in a glass pan. Because of the size of my pan it did not come out as high as in the picture. It totally didn’t matter. Also when I took it out of the oven after 30 minutes the middle still seemed raw after testing it with a knife. I popped it back in the oven for about eight minutes. The bread reminds me of bran muffins, just in bread form. Even my four-year-old loves it! I highly recommend it because of the taste and how quick and easy it was to make.
I would first like to thank you so very much for your recipes, research and website…I Love them all!! I make your paleo bread every week and have been substituting egg whites for the eggs and I notice that my bread always has a crack in the center. It could be the oven, I’m not sure, but I really like the way it turns out with the egg whites. I make a double batch and bake it in a big bread pan so it is more like a loaf of sandwich bread. Thanks again for all you do
Food and Western Disease: Health and nutrition from an evolutionary perspective by Staffan Lindeberg (MD at Lund University in Sweden) is the newest book promoting the paleo diet. It covers the link between diet and disease in the Western world (all major diseases, including cancer, heart disease, obesity, stroke and dementia) and towards a greater knowledge of what can be defined as the optimal human diet. Benefits and risks are detailed. The Amazon reviews are all 5 stars. Especially read Susan Schenck's detailed review. You can read a preview at Google Books
Oh me… oh my. Back then, I would have pulled out the food processor, opened up my bulk bag of almonds and blended for a good 5-15 minutes ’til I got just the perfect smooth consistency of creamy almond butter. Then, carefully transfer that mess-prone goop (scientific name for nut butter consistency) into a large Tupperware, spend like 15 good minutes wiping off flecks of almond butter goop that had flown all over the kitchen, then wash all the dishes (you know how long this takes when you have almond butter grease staunchly refusing to let go of its dish territory), then dry all the dishes (because: counter space, ‘nuff said), then make these bars.
This way of eating has made me feel better in so many ways. I just had such a craving For the texture of cake or bread last night that I had a piece of cake and a sandwich wrap! I knew I had to find a way to satisfy that craving and considered eating a sandwich once a week. Now I can do it without too many carbs. Thanks for taking the time to make it come out right. No more carb BINGES for me.

The Soft Science of Dietary Fat is a summary of an article in Science Magazine reporting that mainstream nutritional science has demonized dietary fat, yet 50 years and hundreds of millions of dollars of research have failed to prove that eating a low-fat diet will help you live longer. In fact, there are good reasons to believe high-carbohydrate diets may be even worse than high-fat diets. Here is the text from the original article by Gary Taubes.
Hi! I’ve been looking for a good paleo bread substitute recipe lately and this one looks perfect and then some! I was just wondering if it’s lower in calories than regular bread as I’ve been trying to watch my calorie intake recently and I know almond flour is a little higher than regular flour. Does anyone happen to know what the calorie count is for one loaf? Thanks in advance!
This is my second time making this bread! First time I didn’t use golden flaxseed meal so the color was little darker ( and I didn’t like the one I got from Trader Joe’s ) . Second time I used Bob’s golden flaxseed meal and color and flavor was much better!!! But both time it didn’t rise like your bread. My yeast was nice and bubbly. Only thing I can think of is my Psyllium Husk was whole not power. Does that make a difference? I did grind it up but it wasn’t powder like. Another thing I read in the other comments was the kitchen not being warm enough. I don’t think my kitchen wasn’t warm enough so next time I’ll try it on top of my oven!
If possible, can you create a bread recipe that is keto friendly, and can be made in a bread machine? I have found a successful low carb bread recipe that my husband likes to eat but that includes vital wheat gluten. I have been trying to find a recipe that can be made in a bread machine and that doesn’t require gluten for some time, but I have been unsuccessful. Please create one.
Get in a serious dose of healthy fats with these peppermint patties. Coconut butter, coconut oil and shredded coconut pack a hefty dose of it, but more importantly, when they’re mixed with cacao nibs powder and peppermint extract, they taste like a better-for-you version of your favorite peppermint treat. Plus, when an ingredients list includes two pinches of love, how can you go wrong?
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.
I was wondering if anyone has any advice for me. I have a nonverbal two-year-old son. We are trying to move him off of grains completely, but the only thing I can get him to eat is an almond butter and honey sandwich. Just about every type of grain free bread I’ve tried he has discarded. I’m worried that he is so addicted to bread that it is limiting his world, not only are there different types of foods that he’s missing out on, but also his consumption of gluten may be affecting his development.

That is EXACTLY what I just started reading through the comments to find out! I’m not that successful a baker anyway, and we’ve lived in CO for the last three years and the altitude has killed all but the easiest recipes for me. And now I’ve been diagnosed with a condition requiring gluten-, dairy-, sugar-, and soy-free. I’m looking forward to trying this recipe!
Error msg again, sorry if this is redundant….lilely to not be as flowely, need to care for mom…………but I owe you great thanks…….keep you efforts us………I care for my 87 yr old mum……I keep her bs stable, I keep her contented………she loves your recipes….I am working to protect my husband who has numbers I do not like………I keep cooking to take care of everyoone……thankyou for taking the time to poste……I know my mum will have time defined by God……plan to kleep my spouse by my side so long as God can tolerate his absence………..ok, I am somewhat different…….but, this is about you, not me, so, thankyou for your efforts………………..sleep well………..luckylin
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
Hi Paola, just tried your bread recipe yesterday. I proofed my dough in a Brod & Taylor proofing box at 88F for one hour. My dough rose, but not by much, not by 100%. I used Bob’s Redmill Fine Almond flour but might change to Anthony’s or King Arthur Flour super fine almond flour because my bread came out similar to a brick. Should I let my dough rise for more than one hour? Thank you Paola….love your site and recipes and think you are a genius!!

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.
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!
Hi Erma, to keep my recipes grain-free you can substitute sunflower or pumpkin seed flour for the almond flour cup for cup. The taste is a little different but you may still really like it. These seed flour may be hard to find so you can make your own and the process is the same for making almond flour. I have a tutorial here: https://livinghealthywithchocolate.com/desserts/how-to-blanch-almonds-and-make-almond-flour-8387/
I would first like to thank you so very much for your recipes, research and website…I Love them all!! I make your paleo bread every week and have been substituting egg whites for the eggs and I notice that my bread always has a crack in the center. It could be the oven, I’m not sure, but I really like the way it turns out with the egg whites. I make a double batch and bake it in a big bread pan so it is more like a loaf of sandwich bread. Thanks again for all you do
I’ve been experimenting with your low carb corn bread recipe this week, not necessarily trying to emulate cornbread specifically but just to make a keto-friendly bread-like food, and that recipe was the first candidate I found browsing your site. I started off with a half recipe (fudging the fractional egg) because I only had around 2 tbsp of flaxmeal (brown, not golden) on hand. I quite enjoyed it, so I bought more flaxmeal and tried the recipe substituting hazelnut flour for almond, and again brown flaxmeal for golden and it was delicious (I gotta lay off! I can’t stop eating it, as I basically haven’t had bread in 3 years!) (brief note: I needed to bake quite a bit longer than you instructed both times.)
I made this as written using the pan that Elana linked to and was a little disappointed with the height. A friend of mine said she makes the gluten free bread with a 4″x4″ pyrex pan because it gets taller and better for sandwiches, so i tried the Paleo bread again using her idea. It got taller, but the top looks like a volcano erupted. I’m not quite sure how to get a smoother top or what i did wrong for this to happen.
This is great! I have tried GF bread recipes numerous times, to no avail… which was very disheartening, since I can make wonderful wheat bread without even thinking about it! But THIS recipe turned out great! It made a fluffy, moist bread that held up to slicing, holding burgers, everything you could want in a bread! And it couldn’t get any simpler to make. I doubled the recipe and baked in a loaf pan for 30min as suggested above, since I don’t have the rings, and it was great. Thank you for an awesome recipe!
I love love love love!!! This recipe. My only questions are how should I store the bread? And how long should it last without spoiling? I made a loaf on Sunday evening and kept it in an airtight container on my counter. By Friday morning (or maybe even before because I hadn’t eaten it for a day or so) it was ripe. Smelled like something was fermenting. Any tips? Maybe I should have stored it in the fridge.
When I tried this yesterday, it didn’t bake all the way, specifically most of the center was still raw. So after eating what was edible and tossing the rest (how do you do that btw, I always feel so bad throwing away the unfavorable outcomes…) I tweaked it as follows, went back today and now it’s great! I substituted 1 tsp baking powder and 1/2 tsp baking soda for the baking soda and baked it in the preheated oven at 325° for about 55 min. Thanks Elana for your hard work! Keep it up, it’s highly appreciated!

The Great Cholesterol Con by Anthony Colpo. The definitive book on the non-dangers of dietary cholesterol and saturated fat was The Cholesterol Myths by Uffe Ravnskov, 2000. This book is six years newer. Its forward is by Uffe Ravnskov. To get a wonderful description of the book read the leading review at Amazon. The many reviews there average to 5 stars.
Just made this bread tonight and I love the texture. I am still deciding on the taste. It reminds me of cornbread which isn’t a bad thing, necessarily. I think when I make an actual sandwich out of it I will not even notice the difference. Also thinking it could be good for a casserole of some sort. We also had your Chipotle Orange Chicken and that was a big hit! I am loving this site, a huge THANK YOU!
Sometimes nothing but a giant cookie will do. There’s no need to turn on the oven or share when it comes to this Paleo dessert. Coconut and almond flours bring the fiber, while a scoop of protein powder and your favorite nut butter add a whole lot of (you guessed it!) protein. Add in your favorite cookie mix-ins, like nuts or dairy-free chocolate chips, for a cookie your body will thank you for eating.
Several examples of recent and relatively speedy human evolution underscore that our anatomy and genetics have not been set in stone since the stone age. Within a span of 7,000 years, for instance, people adapted to eating dairy by developing lactose tolerance. Usually, the gene encoding an enzyme named lactase—which breaks down lactose sugars in milk—shuts down after infancy; when dairy became prevalent, many people evolved a mutation that kept the gene turned on throughout life. Likewise, the genetic mutation responsible for blue eyes likely arose between 6,000 and 10,000 years ago. And in regions where malaria is common, natural selection has modified people's immune systems and red blood cells in ways that help them resist the mosquito-borne disease; some of these genetic mutations appeared within the last 10,000 or even 5,000 years. The organisms with which we share our bodies have evolved even faster, particularly the billions of bacteria living in our intestines. Our gut bacteria interact with our food in many ways, helping us break down tough plant fibers, but also competing for calories. We do not have direct evidence of which bacterial species thrived in Paleolithic intestines, but we can be sure that their microbial communities do not exactly match our own.
This bread does have quite a few ingredients, but you’ll find that most are staple paleo and keto pantry ingredients. In the list below you’ll find details on several ingredients and possible subs. But if possible, please do try and make this recipe without any subs. As out of the 18 permutations we tried, this one really was terrific and the absolute best.

How quickly I have gone back on my promise to stop talking about the weather, but seriously, with a heatwave like we’re having right now, how can anyone be expected to focus on anything else? And I don’t know about you, but these days turning on the oven feels like a mortal sin. If you live in a place where you can even consider turning on your oven right now, I envy you. But for the rest of us, short of starvation (or, at the very least, dessert withdrawal), the only solution is a no-bake treat. All of these paleo desserts fit the bill. 


I found your recipes and was eager to try them! This morning I made the almond and coconut flour bread, blueberry muffin and the pancakes for family breakfast. They were all delicious!! I was amazed at how moist they were. However, even thought the bread was light, it did not achieve the height shown with the recipe. I need advice on how to achieve a higher loaf. My family was delighted at the healthier version of our Sunday morning breakfast. Thank you, Maya, for the time and effort spent in perfecting and sharing your recipes. 
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