I know there is some conflict between whether sweet potatoes are Paleo or not but, since I am a personal training and exercise daily, I still eat them. In the Paleo Bread recipe I substituted 1/2 cup of the almond flour with 1/2 cup of sweet potato flour. I also baked them in 1.5 x 3 inch mini loaf pans for 20 mins instead of 30mins. They turned out really great. Adds a little bit extra nutritional value.
As you might expect from the previous paragraph, eating plenty of fresh fruits and vegetables naturally leads to higher fiber intake. Dietary fiber is essential for good health, and despite what you’ve probably heard, whole grains aren’t the place to find it. Non-starchy vegetables contain eight times more fiber than whole grains and 31 times more fiber than refined grains. Even fruits contain twice as much fiber as whole grains and seven times more fiber than refined grains!

I’ve made this bread several times now in a traditional loaf pan and it came out great. A little short, but fully cooked and tasty and since i wasn’t using it to make a sandwich I was ok with the short, squatty loaf. The other day i decided to add the magic line loaf pan to my amazon order just to see what was so great about using this kind of pan. I made the recipe (the first one) just as I always have, same ingredients, same proportions, no subs and my bread came out barely cooked. The whole inside was raw. I continued to bake it and continued to bake it…..for another 45 min! and still raw. I pulled off the cooked “sides” and put the raw goopy mess back in the pan for another 30 min. Still raw in the middle. Not sure what’s so “magic” about this pan….???
Look yummy. Can’t wait to try. Confused about your ingredient list. (1 cup can coconut cream. 1 T plus 1 T). Are you saying 1 can or 1 cup or 2 Ts? Are you saying coconut cream or the cream part of a can of coconut milk? So, could you please explain what you mean? I have used cans of coconut milk and of coconut cream. Need to know how much of which! Thanks
I love this recipe, I just tweaked a couple of things to get it how I wanted it. I replaced 1/2 cup of almond flour with an extra 1/2 cup of tapioca starch. I also separated out all but one of the egg whites, and beat them to a soft peak. After mixing the wet ingredients into the dry ingredients, I folded the egg whites in. This helped give it a boost to make it a bit taller and fluffier. The final product was springy and tasty, and better than most gluten free breads I’ve purchased.
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.
It’s easy to find more guidance online, but a book also makes a handy reference. "The Paleo Diet," for example, outlines basic Paleo principles and offers three “levels” that allow for different degrees of cheating – three “open meals” per week on the “entry level” plan, two on “maintenance” and just one on “maximal.” Depending on the level, you might also get “transitional” condiments (low-fat dressing and salsa) and drinks (coffee, beer or wine in moderation) to wash down the meat and plants. You can use the levels as you like. Start with the first and move gradually to the more restrictive – or just stay put. For more dramatic changes, head right to the third.
I followed the recipe to a tee, used all recommended ingredients. I’ve attempted making it twice, the first time I didn’t have a food processor and that was a complete fail. The second time, today, I bought a food processor and attempted it again. The egg whites were fluffy but never got to stiff peaks… maybe my eggs were too cold? Anyway, I baked for 30 mins, and it wasn’t even golden brown on the top so I didn’t put the foil on time and cooked it another 20 mins. I just pulled it out about 20 mins ago and it is golden brown. However, it is a very moist almost like a banana bread texture. I just popped it back in the oven hoping it will “dry up”. Any recommendations? Do I need to cook for and hour ?

I have successfully made the Paleo bread twice & it worked out perfectly! However, when I made it recently, the edges of the bread were a gray color upon taking it out of the pan. When I sliced the bread & spread with raspberry jam (to resemble a tea cake), the jam turned blue-gray. I think it was some sort of acidic reaction. I did leave the bread in the pan for about 40 minutes after baking before releasing. Now I just remembered that I used rice vinegar (because I was out of cider). Maybe that caused the reaction? I used anodized aluminum pan by the brand “Fat Daddy.”

Paleonutrition by Mark Q. Sutton, Kristin D. Sobolik, and Jill K. Gardner is the analysis of prehistoric human diets and the interpretation of dietary intake in relation to health and nutrition. This is a substantial text that combines background to paleonutrition, an extensive bibliography, a discussion on methods, and case studies. Published February 23, 2010.


The theory is our bodies were designed, and still optimized, to eat what our Paleolithic ancestors ate. Like your hunger-gatherer forefathers, on Paleo you get all the meat from wild animals and unlimited fruits and vegetables you can eat. But no starchy vegetables (like potatoes), no legumes (like lentils or beans), no wheat, and no grains (like quinoa or corn) because those plants were invented by human beings during the agricultural revolution after our Paleolithic ancestors left the planet. You get one cheat day where you can eat whatever you want (“Occasional cheating and digressions may be just what you need to help you stick to the diet.”) No oil because it puts omega 6 and omega 3 ratios out of whack which should never exceed 2:1, except olive oil if you must. Dairy is also prohibited. And meat must come from animals that weren’t fed grains (like corn) because grains lead to inflammation and increased fat.
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!
Many of you asked if you could make them with almond butter. So here we are, settling it once and for all. Why, yes, you can make them with almond butter. Woot woot!! Btw, please tell me that people still say “woot woot.” As usual, I’m like 1 full decade late to the slang game. Shall I remind you of my use of “cray?” I’ve totally got to start calling things “lit” too before that goes out.
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.
There were some recipes I tried that were decent enough and definitely passable as bread-like concoctions, but nothing was stellar. Or even good enough to warrant making a second time (IMHO). And there were also a few loaves that were actually pretty bad in different ways – either the flavor and/or the texture was just off – that ended up only being fit for the garbage (definitely a sad thing). But that’s how we learn, right?
I didn’t measure my pan but when I baked this bread it was a bit flat also, so I cut the loaf in half, and then sliced each half into bread sized pieces. It worked perfectly for full sized pieces that looked like ‘normal’ bread. I cannot get over how easy and delicious this bread is. My sweet son can have no grains, and no honey….so I left out the honey and added 1 tsp of xylitol. So so good. And this morning when I toasted a piece for him, he thought I made a mistake and gave him ‘real’ bread!
The Paleo diet, also referred to as the caveman or Stone-Age diet, includes lean meats, fish, fruits, vegetables, nuts, and seeds. Proponents of the diet emphasize choosing low-glycemic fruits and vegetables. There is debate about several aspects of the Paleo diet: what foods actually existed at the time, the variation in diets depending on region (e.g., tropical vs. Arctic), how modern-day fruits and vegetables bear little resemblance to prehistoric wild versions, and disagreement among Paleo diet enthusiasts on what is included/excluded from the diet. Because of these differences, there is not one “true” Paleo diet.
Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health by Gary Taubes expounds on his 2002 article in the NY Times (What if It's All Been a Big Fat Lie?) and then in Science Magazine (see below). He shows how public health data has been misinterpreted to mark dietary fat and cholesterol as the primary causes of coronary heart disease. Deeper examination, he says, shows that heart disease and other diseases of civilization appear to result from increased consumption of refined carbohydrates: sugar, white flour and white rice. Or in other words, without using the word Paleolithic, he justifies the paleo diet. Here is an excellent chapter by chapter summary of the book [archive.org].
We cannot time travel and join our Paleo ancestors by the campfire as they prepare to eat; likewise, shards of ancient pottery and fossilized teeth can tell us only so much. If we compare the diets of so-called modern hunter-gatherers, however, we see just how difficult it is to find meaningful commonalities and extract useful dietary guidelines from their disparate lives (see infographic). Which hunter–gatherer tribe are we supposed to mimic, exactly? How do we reconcile the Inuit diet—mostly the flesh of sea mammals—with the more varied plant and land animal diet of the Hadza or !Kung? Chucking the many different hunter–gather diets into a blender to come up with some kind of quintessential smoothie is a little ridiculous. "Too often modern health problems are portrayed as the result of eating 'bad' foods that are departures from the natural human diet…This is a fundamentally flawed approach to assessing human nutritional needs," Leonard wrote. "Our species was not designed to subsist on a single, optimal diet. What is remarkable about human beings is the extraordinary variety of what we eat. We have been able to thrive in almost every ecosystem on the Earth, consuming diets ranging from almost all animal foods among populations of the Arctic to primarily tubers and cereal grains among populations in the high Andes.” 

Hi Ashley, Usually egg whites take just a few minutes to beat to stiff peaks. Definitely not 40 minutes. Old eggs can sometimes be the culprit, or a bit of leftover fat/grease from something else in the bowl can prevent stiff peaks (this is especially common when using a plastic bowl). Lastly, it could be that your mixer isn’t powerful enough to beat that many whites to stiff peaks, but this reason is a last resort and probably less likely. Cream of tartar is a huge help in reaching stiff peaks so you can try adding that next time.
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.
Our bodies need much more protein than the average person consumes. In fact, protein accounts for only 15 percent of the average person’s daily calories, while 19 to 35 percent of the average hunter-gatherer diet was comprised of protein. This was due to the high consumption of meat, seafood, and other animal products prevalent in contemporary approaches to Paleo eating.
Baking with almond flour can sometimes be tricky and not all brands give you the same results. Actually, the one you cited is my least favorite and usually makes baked goods sink in the middle, get very dense and also crumbly. I highly suggest you use one of the brands of blanched almond flour I recommend. My favorites are by Honeyville, Welbee’s and Nuts(.com). Here’s Welbee’s on Amazon for $23 for 2 LB http://amzn.to/1M5cDzG
About 3 years ago I went grain free for the second time in my life. At that time I downloaded about 20 grain free bread recipes three were good and edible and could withstand the rigors of actual lunch meat/sandwich making, but this one has stood the test of time. This is the recipe I go back to every time, it delicious and passes the sandwich test. Here s what I have learned: I like to make a double batch, I like to beat the wet ingredients into a stiff foam, everything works best at room temperature, the baking time is about an hour in a glass pyrex loaf pan, It MUST be stored in the fridge wrapped in a paper towel then in a zippy bag, it needs to be toasted for sandwiches. I make this bread for non grain-free friends and neighbors and they love it too.
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?

I’ve been following a gluten-free diet for two years now. I don’t adhere to a strictly Paleo diet but I use a lot of Paleo recipes I find on Pinterest. This is the first time I’ve ever left a comment or feedback. After enduring many labor-intensive, gluten-free and Paleo bread recipes, I have found my go-to! This is SO simple with a WONDERFUL taste and texture! I don’t keep flax on hand so I use sweet sorghum flour (I realize that’s not Paleo but it works for me.) I also add a packet of quick rise yeast simply because I like yeast flavor. I turn my oven on the lowest temp and set the batter on top of the stove for an hour and it does rise nicely. There’s no need to wait if you’re not looking for it to rise. The hands on time is just as the recipe indicates-minutes! I also just realized that the Paleo casserole dish I had intended to make for dinner tonight (and have already made several times) is from the same source and is DELICIOUS and healthy, comfort food! Thank you Kaylie for the simple, fantastic recipes!
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.
I just started the Paleo diet 10 days ago, so I am so new to the diet. I found I am missing sandwiches the most and plan on trying this recipe but the ingredients are so foreign to me. Where do I find them? I am sure Walmart is not a good source. I imagine I will be the only family member eating it, so was thrilled to find that I can freeze it. I am diabetic and I found a good book on Paleo for it. Within one week, my blood sugar was normal and I have lost 10 lbs. also.
This was delicious! I cooked it in a glass pan. Because of the size of my pan it did not come out as high as in the picture. It totally didn’t matter. Also when I took it out of the oven after 30 minutes the middle still seemed raw after testing it with a knife. I popped it back in the oven for about eight minutes. The bread reminds me of bran muffins, just in bread form. Even my four-year-old loves it! I highly recommend it because of the taste and how quick and easy it was to make.
I just made the bread above and sadly for me LOLOl it was only 2′ high I am wondering if that is because i mixed it in my Mixmaster not a food processor it tastes yummy but I’m not sure why it didn’t rise higher. the batter was very thick when I put it in the loaf tin Oh well I wil have to try it again LOLOl we will eat it fast as it tastes soooo good
Grass-fed beef is often highlighted on the diet, which is promoted to contain more omega-3 fats than conventional beef (due to being fed grass instead of grain). It does contain small amounts of alpha-linolenic acid (ALA), a precursor to EPA and DHA. However, only a small proportion of ALA can be converted in the body to long-chain omega-3 fatty acids (EPA and DHA). The amount of omega-3 is also highly variable depending on the exact feeding regimen and differences in fat metabolism among cattle breeds. [3] In general, the amount of omega-3 in grass-fed beef is much lower than that in oily marine fish. [3] Cooked salmon contains 1000-2000 mg of EPA/DHA per 3-ounce portion, whereas 3 ounces of grass-fed beef contains about 20-200 mg of ALA.
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.
ok my bread did not quite look like this.it had ammonia scents. serious…. seriously working recipes….open to suggestion…my husband’s mum was a a baker…..I fail at every attempt to provide. Your assistance is helpful.thx I am the ever so lucky lin..plan to stay lucky….(ps do this b/c my bs is borderline.fasting bs +90……..and though, my spouse refuses to acknowledge it he has issues as wel).180 after a mango whatever…I love this man, and plan to keep him with me. forever….pls assist..so tired of numbers that are compromised….bull ..we are a unique community because we care…many others are impacted, they just do not connect… We are the only people who appear to care about what elevated glucose does to people….I care for my mum…….she is blind…..confused……multiple strokes..pls, keep helping…Mom was a pilot, a photograhpher, an independent woman from the age of 15. Now, she lves in a bedroom, vision gone, and momory deplleted…….life does not have to end this way. She loves your recipes……I prep them……you have made her happy…love, lucky lin………..
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!
The Paleo diet is the healthiest way you can eat because it is the ONLY nutritional approach that works with your genetics to help you stay lean, strong and energetic! Research in biology, biochemistry, Ophthalmology, Dermatology and many other disciplines indicate it is our modern diet, full of refined foods, trans fats and sugar, that is at the root of degenerative diseases such as obesity, cancer, diabetes, heart disease, Parkinson’s, Alzheimer’s, depression and infertility. – Robb Wolf
Hi, I’ve made this recipe twice and LOVE the taste. However, both times the bread would rise so high in the oven, but as soon as I take it out to cool it deflated and middle sink down. What could’ve gone wrong? Over mixing? I did switch coconut flour to all almond flour instead. Could that be a problem? Please help as I’m anxious to make another batch. Thank you.

Anything that comes in a box, jar, or bag should be avoided on the paleo diet—as should anything that just wasn't consumed back then. That means no grains, dairy, added salt, or legumes (including peanuts, beans, lentils, and soybeans), according to Robb Wolf, a former research biochemist, paleo expert, and author of The Paleo Solution. While potatoes are generally outlawed on the diet, Wolff says they are okay to eat sparingly as long as you earn them through exercise (more on that next). Alcohol and honey are also generally considered paleo no-nos, but red wine tends to be the closest option there is to a paleo drink, and honey is far preferred to table sugar or artificial sweeteners.


Just made this (Literally….it’s still hot) and I gotta say, I was skeptical! When it started to balloon out of the cup I was terrified! BUT, it legitimately tastes like a grainy bread. I’m using this for open faced sloppy joe tonight so I’m gonna toast the next batch. For those of you wondering, I used 2T of ghee instead of the 2.5 of butter. Came out perfect. 552 calories/16g protein for the whole “loaf”. Not that us Paleo kids care about calories. wink wink.
Hi Connie, I don’t recommend using whole eggs in this recipe. The two recipes are very different. The egg whites in this recipe are beaten to stiff peaks to create the fluffiness. You could fold the yolks in later, but you’d need to modify the other ingredients, and besides, the bread would turn out very egg-y. The other recipe has fewer eggs than this one, and they are added differently.
I didn’t have the chai seeds or pumpkin seeds so I used ground flax seeds, extra sesame seeds and sliced almonds. I know flax absorbs moisture so I added about a 1/4 cup of water to the mix. OMG, I LOVE this bread. We have a local German baker who makes a multi-grain & seed bread that has always been my favorite and sells out first at our weekly farmers market. My bread tasted exactly the same. I’ve been doing keto since October and miss an occasional sandwich or toast. No more! THANK YOU for this recipe.
Just tasted this….excellent. Much fluffier than 2.0, though similar in flavor. I used coconut palm sugar syrup (boiled 1/2c water, added 1c organic coconut palm sugar, reduced heat for 3 min until dissolved, let cool before using, store in mason jar in fridge) which I use to replace any sweetener in baking…agave, honey, etc. Worked great in this as well. So moist too. Awesome texture! Thanks Elana!

The Stone Age Diet: Based on in-depth studies of human ecology and the diet of man by Walter L. Voegtlin. This was self-published back in 1975. Only a couple hundred copies were printed and distributed to friends and relatives. No one knew the book existed until some years later. In no way is he the father of the paleo diet. It is impossible to purchase. Apparently his descendents are planning a reprint, though the book is poorly written and not based upon factual anthropological information that even was available then. We have put up his Functional and Structural Comparison of Man's Digestive Tract with that of a Dog and Sheep. And a PDF can be found here.
This just got done cooling. I made 1/2 a recipe because I only have a mini food processor. I baked it in a mini loaf pan and it is delicious. :) I’m so excited to have a bread I can eat almond butter and jelly sandwiches on (which is what I’m doing right now). I did use Trader Joe’s almond meal because that’s what I have on hand and it still turned out well. I would imagine it would be even better with the right almond flour though, but even this is delicious and a great texture. :) Thank you Elana!!!!!
This was delicious! I cooked it in a glass pan. Because of the size of my pan it did not come out as high as in the picture. It totally didn’t matter. Also when I took it out of the oven after 30 minutes the middle still seemed raw after testing it with a knife. I popped it back in the oven for about eight minutes. The bread reminds me of bran muffins, just in bread form. Even my four-year-old loves it! I highly recommend it because of the taste and how quick and easy it was to make.
[…] Review: I tried my best to modify my mom’s stuffing recipe with paleo bread, but some things are not meant to be.  Stuffing is one of those things that need the real thing in order to taste authentic.  It wasn’t terrible, but if you want that REAL stuffing taste, you won’t find it here. The bread recipe on it’s own was not bad at all, check it out here! […]
Hi James, Thank you for sharing. Most likely this wasn’t fully cooked if it stuck to the parchment paper, as I never have to grease it, but I did add a note to the post that you could do that to be on the safe side. I think the previous recipe and post were not clear enough on how to make sure that it’s done, so I updated them and hope that will help. I’d love to know if that made a difference if you try it again. But, this bread is more similar to fluffy pre-sliced white bread than a crusty bread, so I still would not expect a crust. If you are looking for a crusty bread, try this almond flour bread instead. 

Success! My very first attempt at baking “paleo”. This is very tasty and so very easy. I used the recipe with honey and coconut oil. I recently shifted my diet to low carb and no sugar, and really needed a bread that fit the new diet. This is perfect. THANK YOU for sharing the years of experience and knowledge you have with cooking Paleo. I think the size of the pan is very important to get a rise out of the mixture, so folks just follow this fool proof recipe and enjoy. I bought your recent book, Paleo Cooking, on iTunes so it is easy to have the recipe at my fingertip on my phone right there in the kitchen.
If you’ve been laying off the magic 7 layer magic cookie bars this holiday season because of their layers of processed sugars and fats, I have some good news for you.  We can make these magical bars of goodness PALEO, VEGAN and CLEAN so you can treat yourself and still maintain your healthy eating goals!  How do we do it? To make my 7 layer bar recipe…
I made the recipe with ingredients exactly as written…no substitutions, however, based on other feedback, I cooked it an extra 10 min. It came out PERFECT (not dry). And, I did use Bob’s Red Mill almond flour. I rubbed butter on the sides of my (9x5x2.75) Bakers Secret loaf pan before putting the batter in it, and it came out compact, firm, clean, easy to slice in very thin slices, and toasts without falling apart. This definitely is the best tasting paleo/gf bread I’ve ever eaten. Mine, too, was only a couple of in. high, so I will make 1.5x the recipe, next time, to get a higher loaf. I’m thinking it will have to cook longer than the 35 min. I did for normal batch, though. QUESTION: has anyone tried any variation of this recipe using yeast? To the people who wanted to use their breadmakers, this would be the only reason to use a breadmaker (getting loaf to rise). I confess I tried this very thing the 2nd time I made the bread, but don’t have enough culinary/breadmaking skills to know why it didn’t rise more than the quick bread method (no sugar to activate the yeast more?). I substituted the baking soda for the pkt of yeast, and also added 2 tsp of xantham gum, thinking that would provide more cohesiveness for an expanding loaf, since this ingredient is often a suitable replacement for gluten in GF recipes. Maybe because I mixed all ingredients together before putting the batter in the machine’s bread pan & added yeast on top (yeast didn’t mix in too well) instead of letting the machine do the work by putting in first the wet, then dry ingredients on top of that, then finally yeast, per usual breadmaker directions. Any thoughts? Adriana, thank you so much for creating & sharing the recipe. ;o)
I just wanted to mention, because I don’t believe it has come up yet, that I substituted ground sunflower seeds for the almond flour (they are much cheaper and I have successfully used them in many almond flour recipes!) however I noticed something very odd this time… the bread was green when it came out of the oven! I was stumped, but after some research, found out that baking soda reacts with the chlorophyll in sunflower seeds and turns them green.
Bailey, We’re so happy to hear you enjoyed this recipe! Regarding having bread fall, did you cook it for the full amount of time the recipe calls for, and did you cover the top with foil for the last 15 minutes? If so, there might be an issue with your oven’s calibration (you can get an inexpensive oven thermometer to check this). Another tip is to let your eggs come to room temperature first. Another factor is the altitude at which you’re baking; if you’re at high altitude, you might need to slightly adjust the oven temperature and bake time. The other thing to remember is that there will usually be a little bit of fall to most keto breads (in fact, every keto bread we’ve ever made) because keto flours lack gluten and are naturally quite dense; however, you can see in the photos, we still got a good rise on this loaf. I hope these tips help!
One of the foods that people tell us they miss most after going keto is bread. (And cookies or cakes, but you get the idea.) We get it, bread is undeniably comfort food. Growing up, it wasn’t unheard of to eat toast for breakfast, a sandwich for lunch, and maybe even a slice of buttered bread along with dinner. Not only is that ton of carbs, but it’s also a lot of empty calories when we could have been eating real-food alternatives, like this bread made from nutrient-dense ingredients!
I tried this several times and the taste was excellent, much better than expected. Even though not especially crumbly , it was for my monster sandwiches. So I tried a few times to modify it , and the one where I doubled the arrowroot and added one tablespoon of gum arabic worked really well. I looked up gum arabic in pubmed and could not find any negative effects, but some positive. Also I did use a substantial portion of butter from Brittany, which I found at Trader Joe’s. This butter is super tasty and since it is from southern europe probably approved by Dr. Gundry ( low casein A1).
Thank you for taking care of us who need your recipes! I recently found out that tapioca comes from the cassava plant and that is where they get cyanide from, so I know longer eat it and found out that I was allergic to it. If its not refined enough, it is a problem for many people who eat it and don’t know why they don’t feel good. You might want to consider not using it or xanthan gum or guar gum in any of your recipes either. They come from Pakistan and India and cause stomach distress in many people as they are a bean. Guar gum is used in oil fracking so it’s really not a great ingredient to be putting into food either!
I have successfully made the Paleo bread twice & it worked out perfectly! However, when I made it recently, the edges of the bread were a gray color upon taking it out of the pan. When I sliced the bread & spread with raspberry jam (to resemble a tea cake), the jam turned blue-gray. I think it was some sort of acidic reaction. I did leave the bread in the pan for about 40 minutes after baking before releasing. Now I just remembered that I used rice vinegar (because I was out of cider). Maybe that caused the reaction? I used anodized aluminum pan by the brand “Fat Daddy.”
The Paleo diet has become more and more popular over the years, mimicking our ancient ancestors’ most basic diet of vegetables, meats, fruits, and nuts. The Paleo approach is to stay low in the mainstream processed foods that have filled our grocery store shelves and stick to natural food that’s free of additives. The hardest time to avoid these? Dessert! With these Paleo desserts, you get to avoid the added sugars, get full faster, and typically take in fewer carbohydrates.

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.


Ana, We like using a combination of almond flour and coconut flour for this bread to achieve the best flavor and texture. We haven’t tried this bread using only coconut flour, but it may work. Coconut flour absorbs liquid differently, so you’ll want to use about 1/4 the amount of coconut flour as almond flour (since the recipe calls for 2 cups almond flour, that would be 1/2 cup coconut flour in addition to the 3/4 cup coconut flour that the recipe already calls for). However, the flavor and texture of this bread will likely be different with that substitution. Please let us know how it goes if you give it a try! 

I’ve put together a roundup of 45 (that’s a lot!) recipes for Paleo-friendly / Paleo desserts. These will definitely come in handy for special occasions, birthdays, holidays, or for Wednesday night emergencies. I’m sorry Whole30 hasn’t completely changed my way of thinking yet… Let’s be real. I’m just being a realist and planning ahead, I know there will be days with chocolate in the forecast.
This is the second incarnation of Paleo Bread attempted by the TGIPaleo gang, and they’ve made a few adjustments and seem to have gotten the hang of this. This version keeps the coconut flour but does away with the flax and the arrowroot flour. Instead they’re using egg whites and applesauce to get the job done, and they seem pretty pleased with themselves, as we have yet to locate a third version. Try both and see which one you like best, because they really are different styles of the same sort of bread.
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!
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.
Jazzmin, you are correct and the active cultures in the yogurt will not survive during baking. However, the reason why I mentioned those facts about yogurt on my post is because a lot of people following a paleo diet simply won’t eat dairy because at one point dairy was classified as “not paleo”. There are so many amazing health benefits from eating fermented foods and raw, organic dairy from pasture raised animals that I feel it is important to educate people.

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.
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