The Garden of Eating: A Produce-Dominated Diet & Cookbook by Rachel Albert-Matesz and Don Matesz presents evidence for a diet of vegetables, fruits, and pasture-fed animal products. Provides a practical plan and 250 delicious, family-friendly, grain- and dairy-free recipes. Buy from the author's page The Garden of Eating. Rachel's blog The Healthy Cooking Coach. The cookbook maintains a perfect rating at Amazon.
Hi Synaca, thanks for your feedback! I don’t think your bread sunk in the middle because you substituted tapioca. This was probably from the almond flour you used that may have been more coarsely ground. If the particles in the flour are larger, the ingredients won’t bind properly. Try sifting the flour before you measure the amount you need to remove those larger chunks. Another thing to consider is the temperature in your oven. Do you have an oven thermometer? Please let me know when you make it again and how it turns out.
Ohhhh! Almond flour and coconut flour! I love it. I have made bread with just coconut flour, and love the texture, but find it too sweet. The almond flour bread I love the taste, but it’s a bit dry. This recipe sounds like a great match. I can’t wait to try it. Thanks for working so hard to find such amazing recipes and then sharing them with the world!
Wowwwww!!! This is amazing. I had to change the recipe a bit (I followed the top recipe) because of lack of ingredients. I used Raw Almond Flour (not blanched); I used only three eggs + one chia egg + one flax egg; and my pan was about 8.5*4, so a bit bigger than recommended; I did not use the food processor, just mixed everything with a whisk and a spoon. Even though the pan was larger the height was great, and I’ve never had such a moist bread. Incredible! It is so delicious and wonderful. And so easy to make!! Thank you so much- I haven’t eaten anything like this since quitting gluten. This will be my go-to bread from now on.
Wow! Thank you, thank you thank you! I’ve been paleo for 2 months- already dropped a dress size (back to my usual size) and feel more energetic, despite numerous health problems- have tried other paleo ‘bread’ recepie’s but they have all been variations of ‘omelette’ . I read these ingredients with eager anticipitation and…… Despite already trying 5 shops for Arrowroot powder, steeled myself for further search. Shop 7 I found it. It came In a pack of 6 x sachets of 1 tablespoon each serving. Have to say when I tipped them all in it was slightly under the amount required and I was worried the slightly less amount would have a detrimental effect..BUT…all other ingredients I followed to the exact recipe…. I lined my loaf tin with baking paper and prayed for success…….I got it out after 25 mins….put it back in……35 mins….. Back in….45 mins…..back in……by 55 mins the top was pretty brown so I covered it in foil ….and put it back in….. After 75 mins the tooth pick was still showing moist after sticking it in the middle so I took the whole loaf out, took it out of the the tin and paper and put it in- upside down- back in the tin for another 15 mins. The loaf stuck horribly to the paper. Couldn’t understand why but, whilst the loaf cooked upside down, I enjoyed peeling the stuck bits off the paper and eating them- delicious.
Diet has been an important part of our evolution—as it is for every species—and we have inherited many adaptations from our Paleo predecessors. Understanding how we evolved could, in principle, help us make smarter dietary choices today. But the logic behind the Paleo diet fails in several ways: by making apotheosis of one particular slice of our evolutionary history; by insisting that we are biologically identical to stone age humans; and by denying the benefits of some of our more modern methods of eating.
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.
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.
I am allergic to chicken eggs so I have to use duck or no eggs. I will look for lighter flax though. I just thought there was no difference but colour. I did try it with two of the duck eggs only using the whites. It came out a bit lighter but still dense. My 4 year old even loved it and that is a hard thing to do lol! I toasted in a pan with grass fed butter and put maple syrup on, he asked for it the next day (this is a child that hates breakfast food)! So good! Thank you!
My substitutions were coconut flour instead of arrowroot and honey for maple syrup AND regular gluten free flour instead of almond flour….some almond flour but not all. I also used 3 large eggs instead of 4 medium ones. With saying all of that I had to put more liquid in..it was too dense. Coconut flour needs more liquid. The bread tastes great but it’s too dense and didn’the rIse enough. Did the maple syrup vs honey or lack of one egg have anything to do with that density? I also don’the like the sweet taste in bread. Don’t eat any sugar so I am probably super sensitive to that taste. Your thoughts on the density, not rising enough and 3 large eggs vs 4 medium ones, in terms of making the bread rise more? Also would like a harder seeded bread. Do u have a recipe for that? I like hard breads. The taste is very good but not for breakfast or sandwiches. Not for me at any rate. Any suggestions? Thanks for ur help!
Hi Ria! First off- coconut four will not work as a sub for arrowroot- they have completely different properties and react differently, so that’s why your bread didn’t work out. If you follow the recipe it should turn out great! I love your adventurous spirit in cooking 🙂 I would suggest making the recipe as directed for better results. About the hard bread- I have a fabulous hard crusty bread in my paleo bread ebook that fits the bill (seeds can easily be adds to it). Hope that helps! 🙂 🙂 Hard bread recipe: https://paleoglutenfree.com/shop/quick-easy-paleo-breads/
I’m so sorry your bread crumbles, that’s so disappointing. That your dough didn’t become a firm ball indicates that a measurement might have been off. My best recommendations for baking grain-free include having all ingredients at room temperature, have the oven preheated, to measure everything accurately and to notice if things are happening the way they are supposed to, ie.: your dough is not firm. A soft dough would need you to add more flour to it, although if the dough is too soft because too much milk or fat was added, it will throw off the balance of everything else. Baking is very precise in this way, try it again and keep me posted on the outcome.
This is the third time I have made this bread. The first time I followed you directions and discovered the middle wasn’t quite baked all the way through. So I read some of the comments and tried it again. The second time I kept the oven temp the same and cut down on the butter and baked it for about 40-45 minutes. It turned out fine then. However it doesn’t that size of a loaf doesn’t last long in our house. So today I made it again and increased the recipe by half. I had bought a 12″ x 4.5″ x 3 ” bread loaf pan. I used 7 tbsp of Kerry Gold butter instead of 9 tbsp. Otherwise the rest was the same. I baked it at 355 degrees for 1 hour. It turned out perfectly. I couldn’t wait to let it cool too much. I love warm bread and just had to have a couple of slices. Btw- the organic almond flour I used was from our local grocery store health market section.
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!
I just made this and it was super delicious, but a little crumbly. I followed the directions exactly using almond flour, coconut flour and coconut oil instead of the ghee. I’m thinking an extra egg might bind it together a little more and perhaps cooking it just a little bit more, maybe 2 minutes instead of 90 seconds. I’m going to experiment. I also like the idea of using a half Tablespoon of applesauce as well. I have been Paleo for over a year and have really been craving bread. Usually I make pumpkin or zucchini pancakes to take care of it, but sometimes you just want BREAD. This is so easy and so quick and just perfect for one person (my husband doesn’t eat completely Paleo). Thank you. Hopefully my changes will work to make it a little more solid.
thanks for the reply, but im still confused. the arrowroot you have pictured at the bottom of the recipe is the “flour” not the powder. I used the powder. however, it was hard to find and the only bottle of it that I could find was short of the 1/2 cup required in the recipe. I see you can buy larger quantities of the powder on-line. I added a TBSP of regular baking powder to make up for the short arrowroot powder. It came out pretty good!
Whenever I come across a recipe and I want to convert it to grams I use the amount on say my bag of almond flour and calculate it out. My almond flour weighs out to be 112 grams per cup so for this recipe you would use 224 grams of almond flour (I use superfine Kirkland brand from Costco and I’ve also used Bob’s Red Mill superfine and they both work equally well). The 2 tablespoons of coconut flour is a small amount so I wouldn’t bother weighing that out. As for the flax seed, I buy mine whole and measure accordingly and grind in my coffee grinder.
While I haven’t made this recipe, I’ve used flaxmeal in a lot of muffin recipes, and on a occasion I’ve noticed those same gossamer-type strings after a few days. My best guess is it has something to do with flax, although I’m not sure what causes them to develop. Some recipes I use flaxmeal in never develop the strings, and some do, but it definitely only happens in breads where I use flaxmeal. I think the food is still safe to eat though! I wish I knew exactly what causes it too…
I’ve made this in my bread machine several times, and it comes out beautifully. I double the recipe, choose the quick bread setting and it produces a nice 1 kilo loaf (2.2 pounds). I’m using a Kenwood model BM450 as I’m in the UK, but I think the same machine is marketed in the US by DeLonghi, if anyone wants to compare specifications. I just dump all the ingredients in the pan in order, and give a couple of stirs around the edges of the pan with a spatula while its on the mix cycle (though I’m not sure if its even necessary), and that’s it.
Yes, if you bake this as muffins you will need to adjust the cooking time. If it’s a regular oven, start checking it around 15 min, if you have a convection oven, start checking them around 12 min. Also the size of your muffin tins will affect the outcome so if yours are smaller, just keep an eye on them and when they smell good and look done, start testing them with a toothpick. If it comes out clean, they are done.
I was hesitant at first to try to make the bread because I didn’t want to waste the expensive ingredients. Well the bread taste even better. It doesn’t have any eggy flavor. It actually taste better than any paleo bread I’ve ever had. It was a little dense and didn’t rise as much but it was a first try with seed flour. I did have a reaction from the seeds and the baking soda. Green spots lol. My neighbor said it was the best I have ever made. It will need some tweaking. So Adriana if you find a better way to make this rise better please let me know. It was also a little greasy but just a little. I. Trying pumpkin seeds next. Thank you so much for giving us a great bread recipe that is so versitile. if anyone finds a way to improve this please let me know. You will be very happy if you try this with sunflower seed flour.
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.
Here is your chance to make pumpkin bagels that can help usher in fall, and also are great any time of the year. They are made with real pumpkin of course, as well as a host of additional ingredients to make them taste great without being bad for you in any way. Just be sure to follow the Paleo instructions, as this is a multi-purpose recipe but they’ve included the necessary substitutes to keep it Paleo. These taste great with grass-fed butter on them, and you can even try using a Paleo-friendly cream cheese if you feel up to it.
In his 1988 book "The Paleolithic Prescription," Eaton and his co-authors argued that humans are ill-suited to modern diets because the large part of a human's genetic makeup was established thousands of years ago in pre-agricultural societies. Eaton and other advocates of the Paleo diet believe that many modern diseases are a result of today's eating habits.
Hi Sonda, glad you like it! I use a free nutrition calculator on the website sparkrecipes.com, which generates the nutrition table. You just put in all your ingredients and number of portions and it does the rest of the work for you. I cannot guarantee whatever comes out is 100% accurate, it is thought to be a guide. If you need to rely on nutrition info for health reasons, you’d have to make your own calculations.
Can you put any yeast in the mixture? And if you did, would it help it rise more in addition to tasing more “yeasty”? I have been making (with great results) a browner, wheat colored bread from a recipe called Diedre’s For Real Low Carb Bread. It uses yeast and only has one rise after kneading with my dough hook attachment on my mixer. I would like to try some white bread.
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 completely omitted the palm shortening and didn’t replace it with anything – I can’t tell that anything’s missing. I also doubled the recipe and put it all in one loaf pan like some others did and baked it for 30 minutes. Even the hubs, who is truly a bread addict, really likes this recipe! I think they’re kind of English Muffiny and I toast the slices for sandwiches. Gluten gives me eczema and I never thought I’d get a good sandwich bread again. Thank you! 🙂
I am currently looking for a recipe to try in my recently acquired, but not-yet-used silicone challah mold (https://www.amazon.com/Amazing-Perfect-Silicone-Bakeware-Braiding/dp/B005NAGY8O). Our family eats gluten-free, with a strong leaning towards a whole foods/Paleo diet. My husband and I are happy to enjoy a Shabbat dinner sans challah, though our 8- and 5-year-old daughters are very disappointed (especially when we are at synagogue and we ask them not to have any of the challah) to be missing out.
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 . . .
For all the recipes claiming to be the best paleo or Keto bread, I think yours is! I have found your recipe very helpful in satisfying keto cravings for bread. I am a personal chef and now a hero to my low-carb clients. I’d like to share this recipe in a cooking Keto article for our United States Personal Chef Association member magazine. Would you mind? It would of course be attributed to you/your site!
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.
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.
Our keto bread recipe has a beautiful golden crust. It has great structure with a lovely rise and perfect bread-like crumb. It slices well for sandwiches or toasting, but you don’t have to toast or grill it to make it taste good. Sliced with a smear of salted butter is keto perfection. And it actually tastes like bread, not eggs or almonds or coconut. Additionally, this bread will keep well wrapped in the fridge for up to a week!
Russian researcher claims 122-year-old Jeanne Calment was actually a 99-year-old imposter. Jeanne Louise Calment was a woman from Arles, France who has long been documented as the oldest human being. Her longevity has not surprisingly attracted much interest in her lifestyle and eating habits, including those of us here at The Paleo Diet®. She was born on February 21st, 1875 and died on August 4th, 1997, equating to a lifespan of 122 years...
The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable by Stephen D. Phinney and Jeff S. Volek synthesizes the science into one readable source. The book is excellent for general low-carb high-fat moderate protein diets. While they begin with the idea that we should eat like a caveman, they do not follow the conclusion to its logical end and have us avoid the classes of foods our ancestors would have found unrecognizable. They avoid the metobolic syndrome, but not the autoimmune diseases. They mention that monosaturates should be favored, though they are not emphasized in the menu example. The book's daily menu examples also all include dairy in one form or another. No tips are given tips for those who do not do dairy. Published May 19, 2011. The Amazon reviews average to 4+.
The Great Cholesterol Con: The Truth About What Really Causes Heart Disease and How to Avoid It by Dr. Malcolm Kendrick reveals that high cholesterol levels do not cause heart disease; that high-fat diets–saturated or otherwise–do not affect blood cholesterol levels; and that for most men and all women the benefits offered by statins are negligible at best. Other data is also provided that shows that statins have many more side affects than is often acknowledged.
Slight changes I had to make: pumpkin puree in place of the applesauce (1:1), a whoopie pie pan in place of the ring molds, and I baked for 12 minutes instead of 15. The pan yielded 8 “rolls” which I sliced *very* thinly to make some jam and nut butter sandwiches. Delicious! Thanks so much for the recipe! (I found this recipe via Pinterest, by the way.)
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.
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.
Sounds like your baking soda is old and/or spoiled. It explains the lack of rise, tingling tongue, chemical taste (washing soda [sodium carbonate, I think] is made by heating baking soda [sodium bicarbonate] in big ovens), and maybe the extra salty flavor, too. I’ve had bad baking soda spoil baked goods, and it’s a real bummer. Hope you try again, though.
I cant have flax seed, they trigger severe migraines. When i google replacing flax seeds or any thing else they say you need to know why they are added to the recipe for flavor and nutrition or as binders. In your recipes can you add some sort of code B for binding and F for flavor then its much easier to go about making substitutions. In this recipe is the flax for binding or flavor ? If its for binding can i add more eggs and how many ?
Closely examining one group of modern hunter–gatherers—the Hiwi—reveals how much variation exists within the diet of a single small foraging society and deflates the notion that hunter–gatherers have impeccable health. Such examination also makes obvious the immense gap between a genuine community of foragers and Paleo dieters living in modern cities, selectively shopping at farmers' markets and making sure the dressing on their house salad is gluten, sugar and dairy free.
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)
For most people the fact the Paleo diet delivers the best results is all they need. Improved blood lipids, weight loss, and reduced pain from autoimmunity is proof enough. Many people however are not satisfied with blindly following any recommendations, be they nutrition or exercise related. Some folks like to know WHY they are doing something. Fortunately, the Paleo diet has stood not only the test of time, but also the rigors of scientific scrutiny.
My 16 month old son loves the bread. He prefers it over the bakery italian bread(full of gluten and yeast) that we normally get him. Plus our dog is allergic to grains, so now I don’t have to worry about our son sharing his bread with her. As for me, I’m allergic to yeast and I’ve wanted to reduce gluten in my diet. Finding gluten and yeast free bread is nearly impossible.