I so miss bread fresh from the oven (I’m going to be adding the yeast)! You are absolutely correct about beaten egg whites creating air pockets. My family has always made buttermilk pancakes from scratch and we always separate the eggs, beat the whites to soft peaks and fold them in at the last minute. The pancakes rise beautifully! Have you tried this with your keto pancakes?

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.


OMGee! This is fantastic! Even my husband said this bread was amazing, and he normally dislikes anything made with almond flour. The ultimate test will be son, who I still buy normal bread for, as he doesn’t have to be gluten free, like my daughter and I. I didn’t put the palm shortening in as I didn’t have any, but don’t think it really needs it. I doubled the recipe (so glad I did), and used my English muffin rings, it made 6 of them. Enough for dinner tonight and lunch for my daughter tomorrow. Can’t wait to try more of your recipes!

Thank you so much for this! I have always LOVED bread and made my own before going Paleo earlier this year. Now my husband asked me to bake him Zucchini Blueberry Bread, my absolute favorite, more of a cake than bread. I knew it would be irresistible for me. The day I made his bread, I found your post (again). You said we could add fruit, so I added shredded zucchini and blueberries. AWSOME! Although it appeared to be done after 90 secs., there was a raw section inside. I put it all on a plate and microwaved a bit longer. What a great make over for an old-time favorite. Thanks again.


The Paleo diet is based upon everyday, modern foods that mimic the food groups of our pre-agricultural, hunter-gatherer ancestors. Though there are numerous benefits eating a hunter-gatherer diet, there are seven fundamental characteristics of hunter-gatherer diets that help to optimize your health, minimize your risk of chronic disease, and to lose weight and keep it off.
While the diet as a whole hasn't been well studied, the benefits of cutting packaged foods from your diet could be huge. According to the Harvard School of Public Health, three quarters of the average American's sodium intake (which is almost double what it should be!) comes from commercially prepared foods. And, one Public Health Nutrition study found that people who cook at least five times a week are 47% more likely to be alive 10 years later compared to those who rely more on processed foods.
Hi Rosa, thank you so much for sharing your feedback and modifications. The texture you got was definitely because of that. This bread only has 9g of Net Carbs per slice (based on 10 slices per loaf) so it’s pretty low already and I hope you make it with arrowroot next time to compare. Please report back here if you do and let me know how it goes and how do you like it.
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 Sophie, I have found that the best almond flour for baking are the ones that have the skin removed (blanched) and are very finely ground. Some brands call it almond meal and some almond flour, so currently there’s no standard name. I have also found that not all brand work well. For example the Bobs Red Mill brand fails most of the time for baking. My personal favorite brands are by Honeyville and welbees. You may be able to order these from amazon.
Speaking from experience, you won’t be able to taste even the slightest coconut flavor in the bread, especially with just a small amount! Coconut flour has very unique properties compared to other flours (much more absorbent) and can’t be easily substituted. With how many tries it can take to get paleo baked goods to to have the right taste/texture, I recommend following Michelle’s recipe as written! 🙂

One flour you’ll definitely want to familiarize yourself with on Paleo is almond flour. It comes in handy in dozens of different baking applications and it provides a pretty darn good substitute to general purpose flour. This almond loaf was made using almond flour and a few select additional ingredients like coconut oil and apple cider vinegar. This recipe is good for showing you how easy it is to come up with a loaf of Paleo bread. It isn’t exactly rocket science so don’t be afraid to try it out if you’ve never made bread from scratch before.
The Paleo concept is new for most people and this newness can spark many questions. We like people to not only read about and educate themselves on this topic but also to “get in and do it.” Experience is perhaps the best teacher and often cuts through any confusion surrounding this way of eating. Now, all that considered, there are still some common counter arguments to the Paleo diet that happen with sufficient frequency that a whole paper was written on it. Enjoy: Evolutionary Health Promotion. A consideration of common counter-arguments.
There is little argument over the health benefits of fruits and vegetables. They are chock-full of vitamins, minerals, fiber and antioxidants. The only caveat for paleo dieters is that some vegetables are starchy (e.g., potatoes) and some fruits are higher in sugar (e.g., bananas). So, if you are trying to lose weight or watch your blood sugar levels, eat these in moderation. In fact, potatoes are banned from some versions of the diet.
The problem with substituting the eggs for something else is that the texture of your bread won’t be light and fluffy like normal wheat bread. If your son is allergic to the egg whites I would use just the yolks. But if he can’t have eggs at all, you can try using flax or chia seeds – (3 T water with 1 T ground flax seed = 1 egg). Please let me know how it goes.
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 have a question for you about eggs. Do you have any particular size or volume of “egg” that you tend to use in your recipes? In most of my cookbooks, an “egg” means a medium sized egg that yields about 50mls by volume, so there are slightly more than 5 eggs in a cup. I tend to buy extra large eggs locally, and I find that when a recipe calls for more than 3 eggs, the end result is quite “egg-y.” I’m going to experiment, but perhaps you would be able to tell me if there is a size or volume of egg that you tend to use in your recipes. (I didn’t see anything specific under the “ingredient” menu on your blog.)
Hi~ I tried to read all of the reviews to find this answer before asking, but there are a LOT of them! Instead, I’ll just ask 🙂 My husband cannot have anything almond related at the moment. Are there any other flours that would work instead of almond flour? I’ve made soooo many loaves of bread, and every single one of them was pretty terrible, and that’s even w/ very lowered standards! I also swore I’d not make another bread, but here I am…. Also, I’d have to sub in duck eggs for chicken eggs, which could throw another wrench into the plans.
I just made it using all the the optional ingredients but I didn’t have a food processor so I whipped/mixed everything by hand. One thing I noticed is that the top of the bread cracked unevenly. Could I have over fluffed the egg whites? Maybe creating an artificial cut in the middle could solve that next time? It rose very well and nearly doubled in size, though the size is still a bit small for my liking. I will most likely use 1.5x the amount next time. It smells great and I’m about to chow down on this!
Food in Antiquity: A Survey of the Diet of Early Peoples (Expanded Edition) by Don R. Brothwell and Patricia Brothwell is a survey of what is known archaeologically about food and drink in pre-modern times. The chapter on insects includes their food value. In beverages it covers what happens to a neglected jar of fruit juice. Under cannibalism it shows evidence of this being done in paleo times, thought most of the work focuses on the classical and near-eastern civilizations, but occasional mention is made of the mesoamerican cultures as well. There is taxonomic and anatomical information.
Hi Broke, so there are a few things that could be affecting the texture of your bread. First, do you have an oven thermometer to make sure the temperature is where you need it to be? This could affect the baking time. It’s ok if you need to bake it longer, and I would let it cook until you test the middle of the bread with a stick inserted into the center. Only when it comes out clean you remove it from the oven.
I have made the new recipe many times and it is really delicious. By mistake I used regular almond flour and the bread came out just as tasty as if I had used blanched almond flour. Also, coconut flour is not available where I live, so I substituted the same amount of unsweetened shredded coconut, and 1/4 cup oil for the coconut oil, since my friends said the bread had too much of a coconut flavor. The substitutions worked just fine and the bread was delicious!!! Maybe it would be even more delicious if I followed your recipe exactly, but even my son, who usually does not like “healthy” food, told me it was really good, and keeps helping himself to more slices everythime I make it.
I just found this recipe and I notice that the recipes are very similar: this one has the addition of a little coconut flour, half the salt and half the vinegar, but maintains the baking soda quantity. How does the the texture of this bread compare to your low carb corn bread? I’m very curious about what went into the decisions that differentiate the two breads.

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 [7], and will leave you to make your own conclusions based on your own self-experimentation.
I so miss bread fresh from the oven (I’m going to be adding the yeast)! You are absolutely correct about beaten egg whites creating air pockets. My family has always made buttermilk pancakes from scratch and we always separate the eggs, beat the whites to soft peaks and fold them in at the last minute. The pancakes rise beautifully! Have you tried this with your keto pancakes?
Elana I just love your recipes. I love the fact they are simple, don’t take long to rustle up, require minimum effort or minimal cookery skills, have few ingredients that I always usually have and ones I know (no going to Amazon to buy stuff I’ve never heard of before and don’t know how to use)they always work and I can depend on them every time, they taste amazing and you have such a variety on your website! I am a huge fan and when I search for gluten-free paleo recipes your website is the first place I come to and I usually find exactly what I need right here! This bread recipe is amazing and sooo good! I will def. be making this bread more regularly now as others’ just don’t compare! Thanks for all your hard work!
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.

I just want to send the biggest thanks to Paola and the team at Gnom-Gnom for creating these magical recipes!! Since finding this site, I’ve made this bread recipe (twice!!), the carrot cake cupcakes, salted caramel sauce, and no-churn vanilla ice cream and needless to say, they’ve all turned out incredibly successful. I have absolutely no complaints at all. I hardly ever repeat substitute keto bread recipes since I’ve never found one that has been satisfying enough but this. THIS recipe. It’s a complete game changer and has become a staple in my weekly prep and daily eating. The carrot cake cupcakes are delicious, tender and moist- unlike any of the other substitute recipes I’ve tried. And as for the ice cream and salted caramel sauce- I actually think I’ve gone to food heaven. It’s as good, if not better than the real deal. I don’t know how Paola came up with these recipes. She’s a true magician. I have so much admiration and adoration for her. Hoping that she keeps up all the amazing work and that Gnom-Gnom continues to thrive. Sending virtual hugs. x

Love this bread!! I subbed ground salba seeds (chia) for the flax meal and it turned out great. (1/4 cup of salba seeds made 1/2 cup of salba meal) Also subbed using date sugar and coconut crystals for the honey and that worked fine. I did this to reduce glycemic impact/carbs by half. (I thought about leaving it out, but was afraid it was in there to counter the vinegar taste)
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!

This spring, Dr Cordain did an interview answering ten questions about the basics of The Paleo Diet®. To start your New Years out right, we wanted to share his answers with you. We hope you enjoy! - The Paleo Diet Team 1. The Paleo diet can be traced to a 1975 book by Walter Voegtlin, but, correct me if I’m wrong, you are responsible for bringing this diet to popularity in your 2002 book “The Paleo Diet.” Can you me about your...
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!
I am new to walking the Primal path, but was already missing bread and sandwiches. Thanks so much for this recipe. I made it today and it came out great. After reading all the reviews about the center not baking, I inserted my oven thermometer into the center of the loaf after 25 minutes of baking. Then I set the thermometer to alarm when it reached 195 degrees F. (That is halfway between the 190 degrees I use for white bread and 200 degrees I use for banana bread.) The center was nicely baked. Hopefully this will help others who try this recipe.
I love this bread, and so do my German, bread-loving children! Hearty, rich German bread is the best in the world so that’s no small praise. I have a regular glass loaf pan, and adapt the recipe to make a full-size loaf. I add 1 extra egg (very large) and increase other ingredients 25%. Baking time is usually 5-10 minutes longer, although I reduce the temperature to 325 after it begins to brown to compensate for the glass pan. Topped with butter or pumpkin seed butter, this is my 3-year-old son’s favorite “treat” ever!
mix the wet ingredients beating til well mixed. combine and pur into a mug sprayed with pam or greased with coconut oil. bake in the microwave for 1-2 minutes til a toothpick comes out clean. This recipe is very similar to a one minute muffin but has salt, applesauce and coconut oil added for moistness. if you want it firmer, leave out the coconut oil since the apple sauce is meant to be a draw for you son. or cut back on the apple sauce. as created the recipe will be a moist muffin which can be sliced cross wise into rounds and topped with your choice of toppings. to make a sandwich you might have to make it firmer or cool it in the fridge to make the slices thinner. this recipe will also make about three 4 inch pancakes. if fried in coconut oil.

Thank you for the terrific recipe. I must admit that this really turned out to be “oopsie bread” for me. Due to the expensive nature of the recipe (organic eggs, almond flour, grass fed butter) I really attempted to follow the recipe perfectly instead of going with my usual improvisational style. I also do not have a food processor however that did not impede anything… a hand mixer and a deft hand did the trick. I did add the optional xanthum gum and erythritol but not the cream of tartar. The batter filled my silicone loaf pan to the top, I smoothed it out and popped it into the oven. Then, to my horror, I saw the little pot of melted butter still on the stovetop. There was nothing to be done except cross my fingers and hope for the best.


By far my favorite bread recipe! It turned out golden brown with a great flavor! Super easy and basic ingredients so you don’t have to run to the supermarket before making it. I asked my husband (not paleo or gluten free) to taste it and he thought it was good. That’s quite a compliment because he dislikes most gluten free/paleo things. Just a note, I’m at 9300 feet above sea level and it still raised and turned out delicious!

Well my Bread wasn’t tall enough for say sandwich stuff, and I am not sure if I did anything wrong, I know I used the wrong sized bread pan so that is one thing. However, I couldn’t believe how great it tasted, it was more like a moist custard shortbread. The texture and color were perfect. I cut some thick slices and buttered both sides cooked them in a pan. I spread some sugar-free preserves on top, wow is that good. I may not have made it as intended but I can’t complain. The flavor is amazing.
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!!
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