Garlic bread goes great with any of the Paleo pastas we recommend. You’ll be blown away by how easy it is to make this, and how few ingredients it takes. You’ll also likely be pleased to see that it’s all natural ingredients with nothing artificial added, right down to using actual garlic for the garlic flavor. It’s amazing how many commercial foods have garlic flavor but don’t actually include any real garlic.
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Diane, I have successfully made this recipe with almond “milk” and cow’s milk (both whole milk and 2% milk work), but I haven’t tried this recipe with hemp milk or coconut milk. If you want to play with it, I would try hemp milk because the higher fat content of coconut milk may significantly alter the recipe. If you give it a try, let me know how it goes!
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.
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!
For those who were considering ordering Paleo bread from the Julian Bakery online, just a word of caution: beware! The bad reviews are really true, and I’m not one who usually does any online reviews. I have ordered both the almond and the coconut breads for awhile. I am not sure what to make of the taste of them, but the almond is definitely a no-go for me. The coconut was palatable, if you chug down some liquid with it and pretend you’re not about to choke! It’s gagging, tasteless, and soggy-at-times bread, but I guess I was desperate for a slice, truly desperate to think it was edible.
Hi~ I tried to read all of the reviews to find this answer before asking, but there are a LOT of them! Instead, I’ll just ask 🙂 My husband cannot have anything almond related at the moment. Are there any other flours that would work instead of almond flour? I’ve made soooo many loaves of bread, and every single one of them was pretty terrible, and that’s even w/ very lowered standards! I also swore I’d not make another bread, but here I am…. Also, I’d have to sub in duck eggs for chicken eggs, which could throw another wrench into the plans.
Thanks for reading this post. Of these recipes, pick one that sounds good to, and try it. These are all good recipes and fairly easy to make, I like to make the Cheesy Tapioca Flatbread, as its pretty quick and tastes great. I’ve got lots of paleo resources and recipes on here, so click around to find out more about paleo. Keep me posted on how things go and always feel free to share a story or ask a question.

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.
Hi John, You could possible try a hand mixer in a bowl instead of the food processor, but I haven’t tried it, so can’t vouch for the results. Most likely the bread would not be as tall because the mixer would completely deflate the first half of the egg whites when you add them to the batter. The second half should be folded so that part will be find. If you try with a bowl and hand mixer, let me know how that goes. 

The Lazy Paleo Enthusiast's Cookbook: A Collection of Practical Recipes and Advice on How to Eat Healthy, Tasty Food While Spending as Little Time in the Kitchen as Possible by Sean Robertson. The author is a recovering vegan and in the first half of the book recounts his dietary experiences using some paleo foods to restore his health. You learn that the author's main strategy is to make food in large batches which can be reheated to provide dinners for several days running. The second half of the book contains 28 recipes. Some borderline or nonpaleo ingredients do appear, but most of the recipes are more paleo than not. Published November 15, 2011.
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.
Today I accidentally used besan (chickpea or garbanzo flour) and again, it came out great. I had forgotten that the almond flour was in the fridge and not the cabinet. I was wondering what was going on when the dough was much more sticky, was slightly darker, and smelled differently. I realized my mistake, cooked it anyway, and now have an acceptable substitute for almond flour. I think I like the almond better, but will enjoy this loaf anyway.
The following links tend towards news reports of scientific studies that point out some positive aspect of the paleo diet. If you are looking for current news reports, I suggest signing up for Google Alerts for the Type: News. I have three set up, for: "caveman diet," "paleo diet," and "paleolithic diet." You can also set them up for blogs and/or websites.
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.
Fruits are not only delicious, but they’re also great for you. That said, fruits (even paleo-approved ones) contain large amounts of fructose which, while much better than HFCS (high-fructose corn syrup), is still sugar. If you’re looking to lose weight on the paleo diet, you’ll want to cut back on your fruit intake and focus more on the vegetables allowed on the paleo diet. However, feel free to have one to three servings of fruit a day. Check out this list of paleo diet fruits and see if you’re not hungry by the end! (We’ll admit, we’re partial to blackberries!)
We love nuts and they are decidedly paleo diet friendly. Be careful though, as cashews are high in fat and, for some reason, it’s incredibly easy to eat an entire jar of them in one sitting (that’s not just us, is it?). If you’re trying to lose weight, limit the amount of nuts you’re consuming. Otherwise, have at it. I mean, you can’t beat a good almond/pecan/walnut mix, can you?
This was delicious! my husband and children (2, 4, and 6) all loved it as well! We sliced it and ate as is. I used bobs red mill almond flour since that’s all I can get here in Canada so I’m sure the texture was a bit coarser than when using honeyville, but nonetheless one of the tastiest and easiest grain free breads I’ve made! Thanks for sharing!
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.
They say that low-fat weight-loss diets have proved in clinical trials and real life to be dismal failures, and that on top of it all, the percentage of fat in the American diet has been decreasing for two decades. Our cholesterol levels have been declining, and we have been smoking less, and yet the incidence of heart disease has not declined as would be expected. ”That is very disconcerting,” Willett says. ”It suggests that something else bad is happening.”
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.

I have a processor but I use my big girl lifting weights mixer. I use the whip not the paddle to mix first the eggs getting in lots of air and and fold in 2 cups of thick yogurt cheese.(Regular non fat plain yogurt filtered though a coffee filter in the refrig.) I use the paddle and add the dry ingredients. I mix them on slow and just for a brief make sure that the dough it is all the same all the way through. I am seeing now whether I can replace the coconut oil with extra virgin elixir of the olives as sweet is not great with horseradish on roast beef. I’m also thinking that although it doesn’t rise much if at all that if I patted it into a loaf shape in some way and oiled the crust heavily it might have a smooth crust. and then plop it in the pan. I toast it like for egg in the hole by browning it in a heavy frying pan. Okay it is not bread bread but it better than no b read at all. And best of all I like it just fine and that’s what counts in the long run. Food should not be such a big deal. It should get your from point A to Point B with style and class not slathering butter on just cooked doughy yeasty hard on the digestion bread for me any more. I’m going to try going all almond flour as the coconut flour has so moisture and sweet ness that contributes to the heavy texture I think Of course the moisture is what makes it stick together too, Everything is a work in progress remember to use your processor to make crumbs out of the not so hot loaves. Breaded lemon dill tilapia anyone?

My bread came out a teeny bit “eggy”…which wasn’t bad, I still enjoyed it. Maybe some egg yolk made it in the batter??? Anyway, the slight egginess made me think of French toast. So with the last few pieces, that’s what I made. I mixed an egg, heavy cream, and a little vanilla to coat the bread…used browned butter to sub for syrup…then topped off with Swerve confectioners sugar. It was delicious!


The final benefit we’ll discuss is a balanced dietary alkaline load. While this concept sounds complex, it’s actually quite simple: after digestion, all foods present either a net acid or alkaline load to the kidneys. Meats, fish, grains, legumes, cheese, and salt all produce acids, while Paleo-approved fruits and vegetables yield alkalines. A lifetime of excessive dietary acid may promote bone and muscle loss, high blood pressure, an increased risk for kidney stones, and may aggravate asthma and exercise-induced asthma. The Paleo diet seeks to reduce the risk of chronic disease by emphasising a balanced alkaline load.

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.


When eating Paleo you may find that you end up using vegan recipes a lot. This is not surprising because vegan cooking entails cutting out a lot of junk and only using wholesome sources. Of course you’ll be ruining the vegan-ness of it with the meat you’ll be having with it, but for side items like bread it’s totally OK to borrow a page from the vegan notebook. Here we have a bread that is both Paleo and vegan approved, and uses a bit of applesauce to give it a unique flavor. One thing to remember is that vegan cheese substitutes that you can find at the store will typically be Paleo friendly and actually taste pretty good.
I’ve just mixed the bread following the useful metric recipe, as I’m English. I’ve put it in the oven, looking forward to trying it.Howver, I am not allowed gluten on the Candida diet, but I’m not allowed honey or vinegar either! Didn’t dare omit them this time in case they were essential and the ingredients are very expensive. Is it OK to leave them out (particularly the honey)?
The Paleo diet follows the basic principle of “eat foods a caveman would have access to.” Or better yet known as “eat whole foods.” This would include plenty of healthy fats, proteins and produce, but exclude grains, dairy and processed foods. This diet also emphasizes grass-fed, wild caught and free range options - similar to the type of protein options a caveman would have to hunt or gather on their own. 
I accidentally forgot mine when my “timer” didn’t remind me. I remembered it and pulled it out after it had been in the oven an extra 13 minutes. It was almost perfect. I also just whisked vigorously as my processor is missing since the last move. I will definitely make it again, but I will likely play with it a bit as I am hoping to find a few versions to make regularly to replace my family’s usual bread. Even our most finicky eater is loving these recipes so far. Thank you!
When it comes to Paleo desserts, this one is top notch; your taste buds will go wild for this pie-turned-ice-cream that’s also dairy-free! You’ll use coconut cream and almond milk to make a velvety smooth consistency with a perfect crunch from the pecans. Nuts like pecans are said to help aid weight loss since they enhance satiety and boost your metabolism!
I doubled the recipe and baked in a glass loaf pan (standard U.S. size) at 350 degrees for 40 minutes. The texture was great, but the taste was not so great…like baking soda (soapy/salty/bitter). I finally figured out that the baking soda didn’t have enough acid to react with, because I make my own raw applesauce in the Vitamix. Many prepared applesauce brands have citric acid added. I will try making this again tomorrow with the addition of a teaspoon or two of lemon juice. Hopefully that will be enough to react with the baking soda and remove the awful aftertaste. My husband didn’t care at all. He made two ham sandwiches with four slices of the bread, and then ate two more slices with jam. Half the loaf is gone already!

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.
This is the best grain-free bread recipe I have ever tried. I didn’t have the loaf pan so I used one of my small casserole dishes and it came out square and a little darker around the edges. I used 1 1/2oz. of coconut oil and mixed it with 1/2oz. of melted butter and it came out really moist. It also came out dark like whole wheat bread, so I am assuming that I used just a little too much flax meal. I love you for taking the time to perfect this!!! I’m thinking of making a spice bread next time. Let you know if it works!!
Thank you so much for all the work you do on recipes. I had been craving – really really craving – a sandwich. Somehow, having a sandwich, even more than having a pizza, or a piece of cake or pie, seems “normal” to me. So, I finally got all the ingredients, and made your bread. I used egg whites and a couple of whole eggs, and they ended up being more liquid that you used, so I had to leave the bread in the oven quite a bit longer than 30 minutes. But when it came out, and finally cooled, I had a sandwich. Thank you so much.
Coconut Flour: As Lexi pointed out Coconut Flour is not a 1:1 ratio. Coconut flour absorbs a LOT of liquid, so you have to either combine it with other flours in light quantaties, or use 6 eggs for every 1/2 cup of flour. Yes, I said 6 eggs with every ONE HALF cup of coconut flour. You can also use various liquids. Either way, it needs to have the same consistency as it would if you used the almond flour, it should be thin like pancake. If not it will out very dense.
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