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I’m new to the paleo lifestyle, if I’m honest I’m new to healthy non fast food lifestyle as well. I have recently undergone gastric sleeve surgery and had thought I would never be able to eat a sandwich ever again. Then I found the Paleo food movement and in particular your site. I have tried a lot of your recipes and this bread is my favorite. I love how moist it is and that it remains fresh for a full week. It also freezes well too. Thank you so much for re-introducing me to the sandwich.
Made this tonight, and it came out delicious!! I subbed in grapeseed oil for the coconut oil, and used ground chia seed instead of the flax, because they are what I had on hand, and it is wonderful. Nice “whole grain” texture and nutty taste, so yummy just spread with good butter. Will definitely be making this again! I’m mostly Paleo, and LOVE your almond flour and coconut flour recipes, delicious and grain free. Thank you so much.
Thank you so much for posting this recipe. I have been looking for a Paleo bread recipe. I already purchased the ingredients and am looking forward to my first loaf. The only substitution I’m going to make it using Bob’s Red Mill tapioca powder instead of arrowroot because I have it handy and need to use it*. Both are thickening agents so I don’t think it will affect the outcome. I do want to note here for you and your readers that although the yogurt comments you have are true (in my opinion as a degreed microbiologist),”…the live active probiotic bacteria in yogurt can rev up your immune system…”, these comments are void for this recipe because the live cultures will not withstand the baking process. The beneficial bactiera will die. You could still add the yogurt (I’m going to add almond milk yogurt or coconut milk yogurt since they are my favorites) to enhance the flavor of the bread but this addition will not impart probiotics to the bread. I think this is an important clarification as right now it reads as if this recipe will contain probiotics. Hope that helps and thanks again. I am so excited to use this recipe! Be well 🙂
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!
Jan Engvald has studied food and health thoroughly in the literature. In Unexpected facts on... food he shows that today's health advice (more or less unchanged for more than 30 years) is a direct cause to the increase in national diseases like coronary heart disease, stroke, cancer, obesity, adult-onset diabetes, allergy, eye diseases, etc. His findings are low-carb and high-fat, close to paleo, though he allows high fat dairy.
The vinegar, when added last, gives the bread the rise. Often, Russian recipes call for baking soda and vinegar to give the rise (air pockets) you would normally get from yeast. I’m assuming, based on what I’ve read, that ACV has more health benefits, and a slightly different taste. I just took my bread out of the oven and it rose beautifully. Similar breads I’ve made called for less wet ingredients and were much denser. I can’t wait to cut this baby open and take a peek.
Oh, and by the way, I made the original recipe by mistake and it’s been wonderful! I have varied it to use 1C of almond flour, and the rest is coconut flour, and I accidentally left out the sea salt the first time, and it was great regardless! I hate salt anyways, but so far the original recipe works fine, and no tunnels in the middle. I did use the correct size pan as recommended, but I lined it.
Lexi! I just made this recipe for the first time yesterday to eat alongside our burgers – and they were PERFECT. Great consistency, nice flavor and best of all – the rolls retained their shape and didn’t rip like most buns do while eating the burgers. My husband loved them! We plan on making these on the regular. Thanks so much for creating/sharing this!
Bread was phenomenal!! I followed the recipe exactly, I had a bread pan that was about an inch wider than yours but bread still rose. Looks great, looks just like a loaf of banana bread! The bread is very buttery in flavor, I can’t have more than one slice it’s pretty rich. It’s a dense bread like banana bread. I was SO excited when I pulled it out of the oven and it looked and tasted good I did a little “I made BREAD!” dance. Alas, bread, I have missed you…
Buried in the middle of The Revised Metabolic Oncolytic Regimen for Effecting Lysis in Solid Tumors one can find their diet recommendations for tumor control. It has a paleo diet orientation. Protein is 35%, preferably Omega 3 rich. Carbohydrates (also 35%) are only vegetables and fruit, no beans, bread, potatoes, or any grain. Then dietary and supplemental forms of fat should provide 20-30% of (daily) calories.
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Cordain explains that high intake of fruits and vegetables is one of best ways to reduce chances of cancer and heart disease. He notes that protein has twice the calorie burning effect of fat and carbs and is more satiating than both. He explains that starch, fats, sugars, and salts together cause us to keep eating. So if we limit our diet to fruits and vegetables and/or meat, we’ll stop eating when we’re full. And if you stop eating when you’re full, you’ll lose weight and won’t get fat. And as you lose weight, your cholesterol will improve (regardless of what you eat). This all makes sense and can’t really be disputed. If you want to lose weight, the Paleo diet will get you there and probably quickly. But Cordain’s hypothesis applied to long-term health falls short.
The Carnitine Miracle by Robert Crayhon, M.S. The nutrient carnitine is abundant in red meat. According to Crayhon carnitine helps balance blood lipids and blood sugar levels, maximizes energy levels, increases endurance, eliminates discomfort in ketosis, promotes burning of fat and building of muscle and increases overall well-being. See reviews at Amazon.

I made this recipe tonight – definitely the best tasting paleo bread I’ve had. The bread didn’t rise very much, so maybe I’d do a double recipe and cook longer to get bigger slices. It also turned out a little on the crumbly side – I think mine needed more liquid because the batter was fairly dry when I put it in the pan. As someone mentioned above, I also like that it’s not super eggy tasting! I gave slices to my roommates and a friend (they’re not paleo) and they both thought it was really good – which is sayin’ something! Next time I will try a few tweaks to make is sandwich suitable, but this recipe is really tasty.


The evolutionary discordance is incomplete, since it is based mainly on the genetic understanding of the human diet and a unique model of human ancestral diets, without taking into account the flexibility and variability of the human dietary behaviors over time.[27] Studies of a variety of populations around the world show that humans can live healthily with a wide variety of diets, and that in fact, humans have evolved to be flexible eaters.[28] Lactose tolerance is an example of how some humans have adapted to the introduction of dairy into their diet. While the introduction of grains, dairy, and legumes during the Neolithic revolution may have had some adverse effects on modern humans, if humans had not been nutritionally adaptable, these technological developments would have been dropped.[29]
Made this yesterday and it looked/tasted beautiful! Did not do anything special (whipping the white, creaming the butter, etc) .. just folded gently and it was just a beautiful golden color. I topped it with sesame seeds because the flax seeds had already been put away. I put the dough into two mini-loaf pans and they fit perfectly. Perfect way to get my bread cravings with gest. diabetes and got two thumbs up from my diabetic dad, too, who eventually stole my other loaf! Will be making again and again. Thank you!
I haven’t tried to make many low carb breads so I don’t have much of a basis for comparison. This bread is good if you don’t expect it to be like normal bread. It takes a bit of getting used to. It’s very dense and heavy, not light like my store-bought lower carb bread. My advice is to slice it as thinly as you can – I got 20 slices about 0.5 thick but thinner would be better. I’ve tried it with peanut butter and with homemade sugar-free strawberry jam, but I think it was best sliced thinly, toasted and used as crackers with ham, cheese, tomato etc.
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!
In any case, I was finally able to have a little sample of bread and butter which was thrilling and so yummy. I originally intended to make turkey sandwiches with the loaf, but may end up repurposing it. It would make some great croutons for the Gnom-Gnom stuffing recipe. But I can also see some bruschetta in my near future. By cutting the loaf horizontally, I think I can still manage to get at least one turkey sandwich out of it this week. That’s if I don’t keep sneaking little slices for bread and butter 😉
A more controversial argument for why legumes and common grains are avoided is because of their high phytic acid content, which is thought to reduce the absorption of certain nutrients like iron zinc and calcium (6). However, phytic acid is also found in many paleo approved foods (like almonds and hazelnuts), and is associated with some health benefits - like protective benefits against kidney stones, antioxidant properties and a suggested link to lower risk for colon cancer (7,8,9). Bottom line, there really isn't any evidenced based reason to avoid these foods because of phytic acid. 
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.

The Paleolithic or “Paleo” diet seeks to address 21st century ills by revisiting the way humans ate during the Paleolithic era more than 2 million years ago. Paleo proponents state that because our genetics and anatomy have changed very little since the Stone Age, we should eat foods available during that time to promote good health. Our predecessors used simple stone tools that were not advanced enough to grow and cultivate plants, so they hunted, fished, and gathered wild plants for food. If they lived long enough, they were believed to experience less modern-day diseases like diabetes, cancer, and heart disease because of a consistent diet of lean meats and plant foods along with a high level of physical activity from intensive hunting. However, the life expectancy of our predecessors was only a fraction of that of people today.
Weigh your ingredients. This will forever be a staple recommendation for any sort of gluten free baking here at gnom-gnom. As aside from leading to less dirty dishes, it will ensure consistent results time and time again. Remember that gluten free (and particularly keto) baking is notoriously finicky, and measuring by cups is anything but accurate. And if you don’t own a baking scale, measure with cups by dropping the ingredients onto them rather than scooping them out (which often leads to overpacking).
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.
Cordain explains that high intake of fruits and vegetables is one of best ways to reduce chances of cancer and heart disease. He notes that protein has twice the calorie burning effect of fat and carbs and is more satiating than both. He explains that starch, fats, sugars, and salts together cause us to keep eating. So if we limit our diet to fruits and vegetables and/or meat, we’ll stop eating when we’re full. And if you stop eating when you’re full, you’ll lose weight and won’t get fat. And as you lose weight, your cholesterol will improve (regardless of what you eat). This all makes sense and can’t really be disputed. If you want to lose weight, the Paleo diet will get you there and probably quickly. But Cordain’s hypothesis applied to long-term health falls short.
The Vegetarian Myth: Food, Justice, and Sustainability by Lierre Keith is against industrial farming. She spent 20 years as a vegan, and now reveals the risks of a vegan diet, and explains why animals belong on ecologically sound farms. And as all the neolithic foods we avoid are produced on industrial farms, she is against the foods we avoid. Here's a well thought out review by Eric Wargo: Clubbing Vegetarians Over the Head With the Truth.
If you measured correctly, it’s possible that your eggs are smaller than the ones Elana used. My eggs are very large, and the batter comes out perfectly every time. Too bad more recipes don’t use weights or measures for eggs (beaten to make it easy to adjust quantity) to ensure consistent results! Eggs can vary widely in size. 5 jumbo size can easily be 7 smaller eggs.
This bread is so so good! I love that it doesn’t have Cassava flour, which upsets my stomach a little. It was so easy and the recipe is also pretty forgiving. I had a crazy two year old (who I thought would like to “help”) and an infant while I was making this and ended up spilling some of the flours and I didn’t measure very accurately and it still came out amazing! Thank you for the recipe!
The Hiwi are not particularly healthy. Compared to the Ache, a hunter–gatherer tribe in Paraguay, the Hiwi are shorter, thinner, more lethargic and less well nourished. Hiwi men and women of all ages constantly complain of hunger. Many Hiwi are heavily infected with parasitic hookworms, which burrow into the small intestine and feed on blood. And only 50 percent of Hiwi children survive beyond the age of 15.
Elana – your site is my go-to place for all baking ideas and snack recipes. I’m a huge experimenter myself, so I love using your recipes for a base (or following exactly for a trial run) and then running wild. Thank you so much for all the time and effort you put into making your recipes not only edible, but delicious and filling and healthful. I’m always excited for your post.
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.
Thank you so much for what you are doing! I’m making my second loaf now and my family enjoyed the first one immensely. I finally was able to enjoy a poached egg on toast again. Your recipes are so easy to follow, and even substitute with. For instance I just finished baking up a ton of your “thin mints”, and was low on Almond Flour, so I just threw in what I had, about a cup, and then added a half a cup of raw Pecans to the food processor and continued as directed on the recipe. It was perfect. So since I love to experiment, I’m making my second loaf with walnuts instead of pecans. It’s rising and looking beautiful. I can’t wait to try it.
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.

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!

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.
These looked amazing, so I made them. We are GF in this house and these are perfect for us. My 11 & 7 yo boys asked for more. That never happens with GF products. This is the first recipe that I have made at home that is easy and taste great. Thank you so much for posting! Just an FYI – Nutiva makes a organic, non gmo blend of red palm and coconut oils shortening. That is what I used and they came out awesome.
The Paleo diet includes nutrient-dense whole fresh foods and encourages participants to steer away from highly processed foods containing added salt, sugar, and unhealthy fats. However, the omission of whole grains, dairy, and legumes could lead to suboptimal intake of important nutrients. The restrictive nature of the diet may also make it difficult for people to adhere to such a diet in the long run.  More high-quality studies including randomized controlled trials with follow-up of greater than one year that compare the Paleo diet with other weight-reducing diets are needed to show a direct health benefit of the Paleo diet. Strong recommendations for the Paleo diet for weight loss cannot be made at this time.
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!
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 most updated recipe worked perfectly! I used every ingredient and the amount called for with the Magic Line loaf pan. The one and only thing I did differently was I needed to add 10 extra minutes of baking checking the bread with a toothpick every 5 minutes after initially checking at 30 min. I live in western Mass and the weather was humid and hot when I made this, maybe that has something to do it.
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.
I am a complete fan of yours and have been trying various recipes over the years that have loved by my family! I tried making this bread today. It was cooked all the way through but looked rather pale. I wanted to put it back in the oven a little longer but feared that this plan would make things way to dry. Any thoughts with what I can do differently next time?
Sometimes you don’t need a loaf of bread, and you just need enough for yourself to make a sandwich or to serve as a side to a hearty Paleo chili. This single serve recipe can easily be multiplied if needed, but it’s best when used as a one-serving bread when you don’t have the time, desire, or need for more than just enough for yourself. The way they’ve figure out how to make this Paleo friendly and ready to go in just a few minutes is impressive. It makes the perfect companion to all sorts of soups and stews, as the bookends to a sandwich, or as an accompaniment to eggs and bacon.
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!
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.
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!
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 don't like the word "diet", so I'll say that this is more a way of changing what you eat long-term. It's all based around what our ancestor hunter-gatherers would have eaten, and what we've evolved to be able to process and absorb. The very basic level of it, is that you don't eat carbohydrates, processed meats or sugars, and cut out dairy products. You instead eat plenty of fresh meat, fish, vegetables, fruits and nuts. You can still have oil, provided it's natural – so coconut, peanut & olive oil are all good. The good thing is that you're also allowed to take this to your own level – so if you want a couple of days off a week – say, weekends, you can do it & it will still be a lot healthier for you. This is a really helpful site I've used to make a note on my shopping list of what's allowed: The Ultimate Paleo Diet Food List | Ultimate Paleo Guide […]
The Carnitine Miracle by Robert Crayhon, M.S. The nutrient carnitine is abundant in red meat. According to Crayhon carnitine helps balance blood lipids and blood sugar levels, maximizes energy levels, increases endurance, eliminates discomfort in ketosis, promotes burning of fat and building of muscle and increases overall well-being. See reviews at Amazon.

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!
These paleo 7 layer bars make the PERFECT gift for your friends and family since they look amazing and can easily be packaged.  It now makes so much sense why I used to see these magical 7 layer bars everywhere during the holidays.  Plus, they’re easy to make and, now that we can make them vegan, paleo, and even clean eating, you can share with almost anyone!
I made this bread yesterday for the first time, baked well or so I thought an then while cooling it began to cave in the middle, wasn’t fully cooked, put it back in the oven an took forever to cook. Not sure what went wrong😞 I followed the recipe exactly except I didn’t add the flaxseed as I didn’t have any available, bit sure if that would have mattered!! Please share what you think I can correct for next time, otherwise bread was good!!

I made this last night and it turned out great! I used Bob’s Red Mill almond flour which I know you don’t usually recommend and subbed 1/8 cup chia seed for the flax because that’s what I had on hand and it worked well. We’ve had grilled cheese and peanut butter sandwiches so far. My son is autistic and a very picky eater, and sometimes we have a hard time getting him the protein he needs so this recipe helps a lot. Thanks, Elana!


I made dressing/stuffing out of this bread! I cut the bread into slices, then cut the slices into cubes. I put them on a metal pan and into my toaster oven on low temperature and let them crisp up. It takes a good while, but they DO get crisp! Then I have my croutons for the dressing. The dressing I made was delicious. I think the next time I make the bread to use for croutons I’m going to add onion powder and sage to the mixture before baking so the croutons will be seasoned some before I begin making the dressing! Love this bread! It is the most like wheat flour bread that I have tried! Thanks Maya!
I didn’t read through all 400+ comments, so I don’t know if this has been discussed, but this recipe calls for a really huge amount of baking soda and doesn’t have the huge amount of acidic ingredients needed to balance it. I tried it anyway as written and sure enough, the resulting product smells and tastes like un-neutralized baking soda. Normally a recipe like this would use baking powder, so I tried again, using 1.5 tsp of baking powder instead of the baking soda. I eliminated the vinegar, since its main role would be to neutralize (some of) the baking soda.
I love this recipe and I have one slight problem, during baking the top cracks on either one or both sides and puffs up, which crates a separation from the rest of the loaf. Still tastes great though. I’m wondering if it’s from either not mixing enough or mixing too much in the food processor or if there is something else I’m doing wrong? Not sure how I can send you a picture of todays load?!
Almond flour is often considered the “all purpose” flour of the paleo baking world. It’s used to make things like bread, cakes, and cookies with good results. The only caveat I have is that using almond flour alone can result in a dense baked good, so I typically use almond flour (or almond meal) in conjunction with arrowroot starch, tapioca flour, and/or flaxseed meal to lighten up the texture.
For example, the University of Lund found that a Paleolithic diet improves glucose tolerance more than a Mediterranean-like diet in 29 individuals with ischemic heart disease. The University of Lund also found, in a separate study, that the Paleolithic diet improved glycemic control and several cardiovascular risk factors compared to a Diabetes diet in 13 patients with type 2 diabetes in a three-month trial. Another study, by the Karolinska Institute in Huddinge, Sweden, found that eating short-term Paleolithic or hunter-gatherer diets to prevent cardiovascular diseases showed some favorable effects, but they noted that further studies were warranted. 
Sounds great. I just wondered if I chose to use just coconut flour and not almond, how much more coconut flour would I use than the original recipe calls for? I know that coconut flour soaks up much more liquid than almond floud so not sure if I would also need to add more liquid and if so what and how much? I’m new to paleo and not much of a cook but I’m trying to change that, esp with this new lifestyle change I’m trying to make. The Paleo bread I can get in stores is just too expensive, so I’m trying to do this on my own to save money. Also I need something like this to use with almond butter as a post-workout snack after hitting the gym. Options for portable protein are really limited, so that would work the best.

This bread is amazing! My family is new to paleo and my husband said he would like to have a bread substitute that would go with eggs. I baked my first loaf this morning and it came out perfect. Do need to use a smaller pan as it didn’t rise as high as a regular loaf of bread; however, that’s ok because it’s automatic portion control. The bread is delicious and was a hit with my husband. A definite keeper for the recipe file.
I am BLOWN away by this bread! I added up the protein and net carbs … umm … WOW. A huge bonus is that both kids – one of whom is crazy picky – AND my husband both love it!!!! They devoured the first loaf within a few hours. This will obviously be a huge staple in our house. It’s really a God-send. Our son, who is the picky eater, is mostly picky about proteins. He won’t eat any meat except for chicken, no eggs or dairy. We’ve gone gluten/casein free to see if it helps with his autism and as much as I totally wanted to eliminate bread, I finally just had to accept that he HAD to eat a peanut butter and honey sandwich at lunch. My cracker/veggie/peanut butter dip thing just wasn’t working. Not only will he EAT this bread – he wouldn’t eat the other gluten-free breads I was making – it is actually giving him the ONE thing he needs most – PROTEIN. Seriously, thank you, thank you, thank you!!!!!!!!!!!!!
Thank you Lexi for this awesome, super quick recipe!!! I have been trying out so many different kinds of quick breads with clean ingredients and somehow they take longer. This is will our go to bread, so thank you!! I have tried them twice and both times were awesome! Second time I tried a little variation with adding some rolled oat flour and it did not change it in any noticeable manner. Apparently too much of almonds have disadvantages on the body. I will continue experimenting with adding a little bit of other flours but big THANK YOU for this easy tasty simple recipe.
I have made this now about 10 times. The first time I made them too thin. I use two muffin top pans (6 wells in each) and I filled 8 the first time. Then I went to six and it was perfect. My grandson is so happy we have bread again. Everyone loves it slathered in kerrygold butter. I make a double batch to get 12 pieces. I also make a single batch with garlic, extra salt and Parmesan cheese in the batter. I sprinkled some cheese on top of the batter before baking. The garlic bread was so delicious! Thanks for a super simple delicious recipe that I can make in five minutes.

Another 2014 study in the European Journal of Clinical Nutrition compared the effects of the Paleo plan to those of a standard low-fat diet on 70 obese, postmenopausal women. After six months, the Paleo group lost 14 pounds on average, while the other group lost nearly 6 pounds. After a year, the Paleo group had lost 19 pounds on average, and the low-fat dieters had dropped 10 pounds. A year later, both groups had regained some weight: The Paleo group was still down 10 pounds, while the low-fat group had dropped an average of more than 6 pounds.
Thank you so much! This was delicious, didn’t crumble and fall apart like most g.f. breads. I brought it to my Bible Study group, one gal is on the Paleo diet and I am gluten free, two gals can eat anything. They all loved it. It is so easy to make, again, thank you so much for posting. I’ve already shared the recipe with two of the gals in the group.
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!
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! 

Oh, and by the way, I made the original recipe by mistake and it’s been wonderful! I have varied it to use 1C of almond flour, and the rest is coconut flour, and I accidentally left out the sea salt the first time, and it was great regardless! I hate salt anyways, but so far the original recipe works fine, and no tunnels in the middle. I did use the correct size pan as recommended, but I lined it.

Mine came out perfect following the directions exactly (and for the first time, one of my recipes looks exactly like the picture!). I was having problems baking gluten free foods in my new house, I had to extend cooking times and then they were unevenly cooked often. I finally had the temperature checked on my oven and it turns out my temp was running quite a bit lower, the repairman said it was a common issue. Once adjusted my GF recipes are coming out perfect. (It seems gluten free baked goods are a little more tempermental.) Just a thought, the trouble may be your oven.
Contrary to popular belief, fat doesn’t make you fat; carbs do (and the Standard American Diet contains a ton of them!). Natural oils and fats are your body’s preferred sources of creating energy, so it’s best to give your body what it’s asking for. The following are some of the best types of paleo diet oils and fats that you can give your body if you’re in need of some additional energy.
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!

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.


Thank you so much for this recipe! I’ve made it several times and I love it for myself. I have tried many versions: coconut oil, ghee, butter, coconut cream, refrigerated coconut milk from a can, shaken (after a couple of days in the fridge) and full fat yogurt. I always beat my eggs for 2-3 minutes (by hand) until very frothy before adding the wet ingredients then beat them again after incorporating wet ingredients to get them thick. Although I like them all, I have had the best results for rising (and actual ‘bread-like’ texture and loft) from coconut oil and yogurt. My husband eats gluten-free but not paleo so when his favourite GF bread was out at the store he was stuck (he’s a ‘must eat sandwich for lunch’ guy and we’ve tried all the GF varieties in our store, some of them complete rocks!). I offered to make him a loaf and he accepted (he’s had this loaf before but felt it’s texture was more like a banana bread or zucchini bread than sandwich material). I got rave reviews from him today about the bread for his sandwich (made with coconut oil and yogurt). Total convert!!
Excluding foods. The exclusion of entire categories of commonly eaten foods like whole grains and dairy requires frequent label reading in the supermarket and in restaurants. It may also increase the risk of deficiencies such as calcium, vitamin D, and B vitamins, if these nutrients are not consistently eaten from the allowed foods or a vitamin supplement. For example, there are some nondairy calcium-rich foods that are absorbed well by the body such as collard and turnip greens or canned bone-in sardines and salmon, but you would have to eat five or more servings of these greens and fish bones daily to meet recommended calcium needs. (Note that some greens like spinach that are touted to be calcium-rich also contain oxalates and phytates that bind to calcium so very little is actually absorbed.) One small, short-term intervention study of healthy participants showed a 53% decrease from baseline in calcium intake after following a Paleo diet for three weeks. [8] Furthermore, the exclusion of whole grains can result in reduced consumption of beneficial nutrients such as fiber and thus may increase one’s risk for diabetes and heart disease.

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!
Hi Solange, 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 height of the loaf :-)
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