The NY Times had a blog article on Good News on Saturated Fat which is reporting on Gary Taubes's interpretation of the new report in The New England Journal of Medicine on a two-year diet experiment in Israel. A followup is the post The Fat Fight Goes On where Gary rebuts the arguments against the study. And here's a good interview with Taubes (and includes a good summary): Gary Taubes on Cold Fusion, Good Nutrition and What Makes Bad (and Good) Science.
Katrina, I have tried a lot of low carb keto breads and this one really looks interesting. I was suprised to see that you have no baking powder at all in the mixture. Had you tried it and found it produced an undesirable effect, or did this version work so well you never tried it with baking powder? Just wonder if it might lighten it up a bit but hesitate to try it with it if you found it ruined your loaf.
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.
Coconut flour is a great alternative when you need to avoid almond flour because of a nut allergy, or for any other reason. With a couple easy tips, coconut flour can also yield delicious gluten free baked goods. Coconut flour is very high in fiber and subsequently absorbs a lot of liquid, so as a general rule, it’s recommended to use the coconut flour and liquid at the same ratio. Coconut flour can also result in very dense and/or dry and crumbly baked goods, so it’s important not to use too much coconut flour, and to use other ingredients to lighten the texture. This is why a lot of recipes that call for coconut flour also call for a lot of eggs. However, then the issue is that the baked goods have an overly eggy taste. Because of this, I prefer to use coconut flour in conjunction with other paleo-friendly flours instead of using it on its own.
Deepika, It’s hard to tell exactly where the discrepancy occurred without being in the kitchen with you, but I can try to help. There is (surprisingly) quite a bit of variance between different brands, so if you used a different brand for almond flour, coconut flour, etc. that could have been a contributing factor. Also, was your ghee or coconut oil melted like the recipe says? Out of curiosity, how did the recipe turn out?
Hi Ginger, I personally haven’t tried making this bread into buns. I think the texture is a bit different, but it may work also. You could bake the batter into an english muffin pan like this one http://amzn.to/1TbU31n or this one http://amzn.to/23RkXeu. Please let me know how it goes if you try it and post a photo here so I can see how they turn out.
Paleo eating lends itself to sandwiches, but many Paleo dieters go without because they think they can’t have bread. But with this bread specifically made to accommodate a sandwich, you can’t go wrong. Just make sure your sandwich is piled high with meat and vegetables, the two staples of the Paleo method of eating. The ingredients list on this bread is amazing, with real wholesome ingredients, and nothing artificial used. Coconut flour gets the call as the wheat replacement, and there’s even flax used so you’re getting a dose of omega-3s.
If dinner has no dessert, is it really a meal? Hell no! But when you’re following a Paleo diet, it can feel like there’s a real lack of dessert options. Don’t stress, sweet fiends, we’ve got you covered. Yes, certain foods aren’t part of the Paleo plate, but that doesn’t mean you’re entering a time without treats. We’ve rounded up some of the best Paleo-friendly desserts to satisfy your prehistoric sweet tooth. So stock up on staples like almond and coconut flours and coconut oil because these desserts are so tasty, you'll want to eat at least one daily.
This was fantastic!! I didn’t have coconut flour, flax meal or apple cider vinegar. I made due with regular white distilled vinegar, coconut cream powder (happened to buy some at the Filipino store last night.) I did add about a 1/4 cup of Truvia baking sugar, maybe it wasn’t even a 1/4 cup; I didn’t measure. It came out so good. Moist and springy like a sponge cake. Now I can have my bread!! Thank you so much!
The China Study is frequently cited when criticizing the Paleo Diet – focusing on a vegetarian diet and consuming rice is healthier than the Paleo Diet. I respectfully disagree with that nutritional philosophy and strongly disagree with the conclusions drawn from that book , and will leave you to make your own conclusions based on your own self-experimentation.
Melted ice cream dripping down the side of your arm from a classic ice cream sandwich can really bring back some old childhood memories…along with a sugar rush, followed by an extreme crash. Instead, go for these Paleo cookie sandwiches that nix all the fake sugar. We choose the simple Paleo Vanilla Bean Ice Cream but there are two other delicious choices if you’re feeling like some extra flavor!
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 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 🙂
Paleo baked goods are free of gluten, refined sugars, and dairy. If you’ve perfected regular baking and now you’ve gone paleo, you might be surprised at just how different this way of baking is. I find that in order to get the closest simulation of regular bread (i.e., bread that has gluten), it’s often useful to use a combination of a few different paleo-friendly flours.
Once your yeast is proofed, add in the egg, egg whites, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become thick as the flours absorb the moisture.
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!
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 🙂
These donut holes do not add to your waistline, so they’re are a definite win in our books! Make sure you stick to the coconut sugar in this recipe to keep it completely Paleo-friendly. Coconut sugar is derived naturally from the sap of a coconut palm tree. Unlike a white table sugar that has a glycemic index of 65, coconut sugar has a much lower glycemic index of 35.
According to the model from the evolutionary discordance hypothesis, "[M]any chronic diseases and degenerative conditions evident in modern Western populations have arisen because of a mismatch between Stone Age genes and modern lifestyles." Advocates of the modern Paleo diet have formed their dietary recommendations based on this hypothesis. They argue that modern humans should follow a diet that is nutritionally closer to that of their Paleolithic ancestors.
Another possibility is that maybe your oven is not well calibrater (which is normal) and your bread needed to cook longer. I suggest next time you insert the stick in a few areas to ensure it’s done throughout. Also, it’s a good idea to purchase an oven thermometer to ensure the temperature is where you want it during baking. They cost less that $20, I got mine for less than $10.
Garlic bread goes great with any of the Paleo pastas we recommend. You’ll be blown away by how easy it is to make this, and how few ingredients it takes. You’ll also likely be pleased to see that it’s all natural ingredients with nothing artificial added, right down to using actual garlic for the garlic flavor. It’s amazing how many commercial foods have garlic flavor but don’t actually include any real garlic.
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.
Hi there, it’s Lacey! I’m the editor and main writer for A Sweet Pea Chef. I'm a food blogger, health and food coach, professional photographer, and mommy of three. I also run the awesome free Take Back Your Health Community, am the healthy and clean weekly meal planner behind No-Fail Meals, and a little bit in love with Clean Eating. Be sure to check out my free beginner’s guide to eating clean and follow me on YouTube and Instagram to get my latest recipes and healthy eating inspiration. Read More…
I’ve perused your bread recipe offerings (which I hadn’t really looked at previously since we mostly just opt-out of bread-type products) and am wondering which you would most recommend as a kid-pleaser to try in the challah mold. Additionally, I am wondering if you’ve ever played around with a potato-based bread option? I would prefer something that is not entirely flour based (including nut flours), if it is possible . . .
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 love this bread!!! Because of this bread, I can eat a sandwich now and then and not be in pain from gluten and additives. I’ve also made it into French toast and it came out great. Dairy is a problem food for me, so I substitute the butter for coconut oil and use coconut cream in place of yogurt. I freeze this bread in half loaves so I always have some on hand. Delicious!!
I just made this tonight…I must say I was NOT holding out much hope, but O-M-G…it turned out delicious!! I didn’t have flax seeds (I used Chia seeds instead) and I didn’t have flaxseed meal…but had Flaxseed milled….and hey…it worked!! Thank you so much for the recipe. My only issue was that the top didn’t brown, it stayed kind of white-ish, I didn’t want to leave it in any longer cause I was afraid of over-cooking…any tips for getting the top to brown?
I wish we didn’t have to test every adjustment to a recipe to figure out if it works. It would save us all so much time and money! If I only had a crystal ball that would give me the answer to all of your substitution questions, I would be so happy. Unfortunately, I don’t. So be adventurous. If you have an idea, test it. Then come back here and let us all know if it works.
I made this tonight and used 1.5 cups almond flour, 1/2 cup tapioca starch, subbed chia meal for flax meal, subbed avocado oil for coconut oil, and added 1.5 T caraway seeds to give it a bit of a “rye bread taste”. We had it with corned beef tonight and it was very good. I did two mini loafs which took the same amount of cooking time. My husband and older son are usually very picky about paleo breads and they both gave it a thumbs up… I think because they both like the taste of caraway. Thanks for the recipe!
Nothing like wasting expensive ingredients. I bought the pan, the exact size and brand. My ingredients were exact and fresh and I baked it at 350 for 30 min and it came out completely uncooked in the center and crusty and risen on top. Back in the oven for 15 more minutes – still raw batter through the entire center of the loaf. I now have it back in the oven to finish cooking the center which will no doubt burn the outside. But I’m not wasting all those ingredients and throwing in the trash. Including the pan, I have a huge investment and expected it to turn out so nicely. Is 350 correct? for only 30 minutes? correct? what could possibly cause this. The pan was dead center in the oven as well and my oven works.
I am new to the Paleo and gluten free eating. I think I am on day 4 and so far I feel amazing. Anyway I just wanted to let you know that I made this bread this morning and it was DELICIOUS! It smelled absolutely wonderful as it baked. I could barely wait for it to cool before cutting into it. Truly a delicious bread! Now I just need to stop myself from eating the entire loaf!
Exercise is a vital part of the live-by-your-genetic-code equation. Surviving in the Stone Age meant a constant on-the-go lifestyle that probably required 4,000-plus calories a day, according to David L. Katz, MD, director of the Yale University Prevention Research Center. Even most people who hit the gym regularly won't need to eat that many calories, but the principle of using food as fuel to exercise still stands.
I just made the paleo bread & it smells delicious. I did make a mistake in my haste & added baking powder instead of soda. So this batch is getting 1 1/2 tsp of both. I didn’t have the size pan you used so am using a regular loaf pan but it isn’t squatty at all! I checked internal temp & it was close to 170. Can’t wait to try it. Thanks for sharing your recipes – you are a gem!
Ostensibly, Grok is "a rather typical hunter–gatherer" living before the dawn of agriculture—an "official primal prototype." He is the poster-persona for fitness author and blogger Mark Sisson's "Primal Blueprint"—a set of guidelines that "allows you to control how your genes express themselves in order to build the strongest, leanest, healthiest body possible, taking clues from evolutionary biology (that's the primal part)." These guidelines incorporate many principles of what is more commonly known as the Paleolithic, or caveman, diet, which started to whet people's appetites as early as the 1960s and is available in many different flavors today.
I was making a stuffed roasted turkey breast and needed breadcrumbs. This was perfect! Threw it together quickly then crumbled and toasted it. I thought it had a great texture and subtle flavor. DH didn’t think it had a taste as is (right out of the microwave) but ended up loving it as the “stuffing”. I’ll definitely keep this in my back pocket for when I want some “bread” to go with something.
Hi, I just made these this morning. I substituted gelatin eggs for real eggs. I baked them on a cookie sheet—but next time I will put them on parchment paper because they did stick some. I also forgot the baking powder. I baked them for 20 mins. They were crunchy on the outside and gooey in the middle, but still delicious!! I also put them in the toaster after they came out of the oven. I would really love to come up with AIP recipe for these, because they are so darn good!! I probably could have gotten away with just one gelatin egg as well. I will have to experiment—-but if you come up with anything AIP in the future, please let us know! I love your blog!!
I want to marry you because of this recipe (okay, maybe a tad dramatic). I only had tapioca starch so made it according to your instructions and subbed the flaxseed meal for chia because that was all I had but this bread turned out perfectly. I’m not exactly paleo and I’m generally a good cook, bad baker but this worked even for the inept baker like me. Thank you so much! Next time, I think I’ll try topping it with sunflower seeds just for an extra bite!
I made this bread tonight and it turned out pretty good. It’s tender and has a good crumb. I didn’t have the problems that some had with holes or rawness in the middle. I used four eggs, subbed tapioca flour for the coconut flour since I was out of coconut, and subbed Trader Joe’s ground almond meal (I pretty much exclusively use the TJ’s almond meal when almond flour is called for, and have never had problems). The bread does taste a bit too strongly of soda for my tastebuds, so maybe baking powder would work just as well. I’ll try it next time and report here. My loaf did not rise as much as the photo shows. Comparing the size of the loaf to the jam jar (which is a typical small jam jar) and the spoon in the photo, I think the loaf was probably baked in a smaller pan than the one called for in the recipe. Thus it looks like it rose a lot when it really was just baked in a smaller pan.
The almond bread toasts well! I enjoy it with avocado in the mornings or all sorts of toppings. I feel great after eating it and restaurants let me hand them the bag and they toast it for me or use it to make sandwiches! I am very happy I can eat a bread with no nightshades-potato starch, e.g., nor yeast. My arthritis is absent when I refrain from nightshades and fermented items. I eat gluten and dairy free due to autoimmune issues and have normal labs with these dietary changes. I eat from the garden and meat, but really like breads! I like ALL of Julian’s breads and there is zero competition out there! Thank you, Julian, for loving us enough to feed us!
Hi Trish, did mix whole flax seeds in the batter as opposed to using golden ground flaxseed meal? This changes the texture. Also, the loaf pan you used seems larger and that’s why your bread is not as tall. You can either use this pan you have and double the recipe or make it in an 8×4-inch pan like I do here. Did you make any other modifications to the recipe? Happy you like the taste!
I had an awful experience with the recommended Magic Line loaf pan. The uncoated “natural” aluminum this pan is made of can dissolve and leach into food that contains acidic ingredients. I’ve been using anodized aluminum cookware for years to prevent this from happening, and I should have known better, but I ordered the pan from Amazon anyway because I wanted the little square slices.
Ok, I did mine a little different. I can’t eat the almond flour so I substituted non glutton Oat flour and I also added chia seeds. I wasn’t able to get the right sized pan, mine is the larger one, so I noticed that the bread wasn’t going to be very high, so …. I made another batch of bread, added it to the lower layer and cooked. Oh wow!! So good!! But I can’t eat it all at once. Poo! Anyway, don’t be afraid to use the bigger pan, just double the recipe.
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.
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.
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!
My son can’t have eggs, so I did MAJOR substitutions, and it still turned out yummy. We usually use flax for eggs, but since this recipe already calls for flax, I used 5 different eggs substitutes: 1/4 coconut yogurt, 1/3 cup applesauce, 1/4 cup vegetable oil (I used olive), 2 heaping tbsp potato starch, 2 heaping tbsp arrowroot powder. Perhaps because we couldn’t use the eggs, there wasn’t a hard crust, but again, it was still yummy. We have to make do in a no egg diet ;). I also didn’t have the correct size loaf pan, so I used two mini loaf pans and baked them for about 25 minutes. Hope someone sees this who has to eat an egg-free diet :).
Thank you for this amazing recipe! I didn’t have rings so I used 3 of my 4″ pyrex glass dishes to make 3 buns. I love the texture and the taste is mild. I initially made them for burger buns but now I see they can be so versatile – egg sammies, toast with jam, eggs benedict, mini pizzas, burgers, and so on. Can’t wait to make them again – this is going to be a staple in my house! Thank you!!