I cut the bread into thin slices and it is great toasted. I made a sandwich for my husband with bacon, lettuce and tomato and when I handed it to him he looked at me funny and after he took his first bite he asked me: “where did you buy this bread, can we eat bread now?” lol…. I told him I had made the bread with almond flour instead of wheat and he was thrilled.
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.
Life Without Bread: How a Low-Carbohydrate Diet Can Save Your Life by Christian B. Allan, Wolfgang Lutz. It is based on Dr. Lutz's work with thousands of patients in Austria. It deals with the health issues connected to high carb consumption. It is basically an English version and update of Dr. Lutz's 1967 book with the same title: Leben ohne Brot. He recommends eating only 72 grams of carbohydrates, and an unlimited amount of fat. And provides evidence as to why this is the healthiest diet. Read the review at Amazon by Todd Moody (it will be first!). See excerpts from his earlier edition: Dismantling a Myth: The Role of Fat and Carbohydrates in our Diet
Thank you thank you thank you! 🙂 My kids and my husband do paleo but they do miss sandwiches on occasion and I hate buying gluten free bread. Never tastes right, has weird texture, very expensive, and they still have funky ingredients! I’m always on the hunt for good paleo bread recipes and have found few but I’m always excited when I see one that looks to be very promising! Will be trying this tonight for lunches this week.
Hi Meredith, every photo I share with my recipes are from the same recipe. I usually photograph the food right after I make them. This bread does not rise as much as regular bread during baking, but it does rise well. I use golden flax seeds. This recipe is meant to be made on a medium loaf pan of 8½ x 4½ inches. If you have a larger pan, you can double the recipe so that when baked the bread will rise to the top of your pan and will not be so thin.
To come back on the diet not being paleo….u can adjust a little…use coconut oil and the coconut cream and then it is paleo as she already wrote down. I follow the paleo diet via the dr terry wahls protocol because off my ms and not aloud butter neither so I made a couple of changes and btw! With the paleo u are aloud to eat for example Ghee butter,go and look it up!!!
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.
Thank you for this amazing recipe! I didn’t have rings so I used 3 of my 4″ pyrex glass dishes to make 3 buns. I love the texture and the taste is mild. I initially made them for burger buns but now I see they can be so versatile – egg sammies, toast with jam, eggs benedict, mini pizzas, burgers, and so on. Can’t wait to make them again – this is going to be a staple in my house! Thank you!!
I’m so glad you love it, Tanya! Yes, $17 sounds like a lot for xanthan gum. I use this one here. Swerve is sweeter than erythritol, so you’d need less of it – I have a conversion chart here. You’re absolutely right about the xanthan gum and texture – it will make the bread more chewy. It will still be more of a “light and fluffy” bread, but definitely less muffin-like with the xanthan gum. I haven’t tried add-ins yet – let me know how it goes if you try!

Alina Bradford is a contributing writer for Live Science. Over the past 16 years, Alina has covered everything from Ebola to androids while writing health, science and tech articles for major publications. She has multiple health, safety and lifesaving certifications from Oklahoma State University. Alina's goal in life is to try as many experiences as possible. To date, she has been a volunteer firefighter, a dispatcher, substitute teacher, artist, janitor, children's book author, pizza maker, event coordinator and much more.
This is a lovely, easy to make, dense bread. I really enjoyed it. I do not own a magic line pan but I purchased a “medium” sized bread pan and it seemed to work well. The bread may have come out a bit short though… I made this to use as sandwich bread in my son’s lunches. It is a bit denser than I was anticipating but it really tastes good. I just had a slice with jam and it’s filling too. This would be great as a sweet bread :). Thank you!
Oh hey there Monday. I’m ready for my peanut butter apple pie cake breakfast fuel to start off the week!  Ya’ll, I have a feeling I’m going to need a lot of energy this week. Not to mention good “golden” food to boost my immunity (post surgery).  Good thing I have a bread recipe to share (and devour). Um, yes, this paleo bread recipe is totally my bread and butter today! Haha. Plus I  think you’re totally gonna love it! Who doesn’t love a good bread recipe? Bread is needed in life. Always.
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.

You don’t often equate coconuts as being savory, but there are a few things in play here that get this to work. The use of coconut flour replaces the typical wheat-based flour used in most store bought bread. The savory comes from a combination of flax meal, sea salt, and olive oil. Coconut flour provides the right texture and helps this taste like a bread, and is one of the more popular flours used in Paleo baking because it has more of a light and airy taste and feel to it. Since it is derived from coconuts no grains are harmed in the process.
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!
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…
Hi Christy, It might be a little more difficult, but in theory possible. You’d need to stir the dry ingredients, then use a hand mixer instead of food processor to mix them with the butter. Then, after beating the egg whites separately, you’d need to mix in part of them, trying not to break them down, then fold in the rest once it’s easier to fold.

I don’t know what i’m doing wrong with this bread. I’ve made it a few times as i like how it tastes toasted but it will not cook properly in the center. Every time i cook it i end up cooking it for another 30mins longer then the recipe requires and it’s still coming out moist in the center. You could not use it without toasting put it that way. Could it be because i’m using Canned coconut milk as opposed to yogurt? I’ve tried continuing to cook with foil over the top once the outside starts to look well done so the inside can keep cooking too.

Advocates of the diet argue that the increase in diseases of affluence after the dawn of agriculture was caused by changes in diet, but others have countered that it may be that pre-agricultural hunter-gatherers did not suffer from the diseases of affluence because they did not live long enough to develop them.[30] Based on the data from hunter-gatherer populations still in existence, it is estimated that at age 15, life expectancy was an additional 39 years, for a total age of 54.[31] At age 45, it is estimated that average life expectancy was an additional 19 years, for a total age of 64 years.[32][33] That is to say, in such societies, most deaths occurred in childhood or young adulthood; thus, the population of elderly – and the prevalence of diseases of affluence – was much reduced. Excessive food energy intake relative to energy expended, rather than the consumption of specific foods, is more likely to underlie the diseases of affluence. "The health concerns of the industrial world, where calorie-packed foods are readily available, stem not from deviations from a specific diet but from an imbalance between the energy humans consume and the energy humans spend."[34]
Eat low to moderate amounts of fruits and nuts. Try to eat mostly fruits low in sugar and high in antioxidants like berries as well as nuts high in omega-3, low in omega-6 and low in total polyunsaturated fat like macadamia nuts. Consider cutting off fruits and nuts altogether if you have an autoimmune disease, digestive problems or are trying to lose weight faster.
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.
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 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?
On Wednesday, April 26, 2017 my daughter and I drove to Julian Bakery in Oceanside. It is in a business park and easy to locate. They have a small storefront bakery where they have a few items out to purchase, the bread is actually in the back, and I assume so is most of their other items. They bake on Monday and Tuesday, which is why I chose to go on Wednesday. I wanted freshly made bread and all the bread at the other stores must be kept in the freezer because they are moist and would spoil too quickly otherwise. March 24 I was diagnosed with stage three breast cancer and found out from David Getoff’s website that Paleo bread was the only bread that he would recommend if you HAD to have bread. There are no grains used in Paleo bread and they use Stevia if a sweetener is needed. The bread is more like a banana nut or zucchini bread, moist. It does well in the toaster, but I like the moistness of the bread and sometimes it in plain. (Grains, including all rice, potatoes, etc. turn rapidly into sugar which is BAD for people with cancer. Cancer cells have 9500 receptor sites, while normal cells only have four. Sugar keeps the body in an acid state, which is how cancer can expand so rapidly. ALL microwaved foods turn acidic. Anything fried has a pH level of 4 and below (BAD). Cancer LOVES sugar and fat. So my diet has changed. You can store the bread in the frig for up to 4 weeks. It freezes for about twelve months. The bread is organic and non-gmo. I have been eating mostly organic for quite awhile now and now that I REALLY need to change my diet . . . I will be coming to the Julian Bakery MUCH more in the future!! Elizabeth is a wonderful help, very informative! (She is NOT the person that you speak to on the phone – that person is in another building, in customer service.) This is a little out of the way for me (35 minute drive) but well worth it!! Thank you Julian Bakery!! They also have things for Pegan and something else, but I did not really pay attention because I have to go Paleo . . . 🙂
hi, I’m trying paleo and loving it! Especially this bread . Omgoodness my whole family tried it and love it! So thank you. My question is , I’m trying to do proper food combining also. Meat with veg or carb with veg. So, is this bread considered a carb and not to be combined with meat ? ( doing proper food combining). Just wondering because it has no white flour. I know paleo doesn’t mean calorie free and fat free, but …??
These researchers point out that there are plenty of reasons to suggest that the low-fat-is-good-health hypothesis has now effectively failed the test of time. In particular, that we are in the midst of an obesity epidemic that started around the early 1980’s, and that this was coincident with the rise of the low-fat dogma. (Type 2 diabetes, the most common form of the disease, also rose significantly through this period.)

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.
I made the amended version of this yesterday (in the Parrish pan) and it turned out great. I have an oven thermometer that confirmed the 350-degree oven temperature, but the bread took another ten minutes (40 altogether) in the oven before it toothpick-tested done. Testing for doneness this way is nothing more than I would expect of any kind of baking. The bread tastes wonderful.
As paleo guru Robb Wolf puts it, think of a 100-yard football field. The first 99.5 yards are how long Homo-Sapiens spent as hunter-gatherers. As they became REALLY good at hunting and gathering our bodies adapted to that lifestyle over thousands of years. That last half-yard represents our species after the agricultural revolution, where our diet has shifted (but our genetics haven’t).
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.
Eat WELL Feel GOOD: Practical Paleo Living by Diane Frampton has over 200 recipes that makes paleo eating simple, delicious, and ultimately, intuitive. So they claim. There are only a few reviews at Amazon. They all like the book, but their lack of details makes it appear that they are not truly independent reviews. The recipes have a Crossfit appeal to them. Chef Rachel Albert has made some of the recipes and posted here [archive.org].
Just made this bread this morning and it was wonderful! It will be a life saver since my 2 year old and husband are obsessed with bread. My only problem was that it came out very flat (only about an 1.5-2 inches thick). The only difference I could think of was that the only yogurt I had was plain whole milk, not greek. I was thinking about doubling the batch and cooking time to see if I get a thicker loaf. Any thoughts? It makes a good snack bread, but not sandwich bread since the slices are so small (they’d be finger sandwiches). Thanks again!!
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 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).
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.

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

Get in a serious dose of healthy fats with these peppermint patties. Coconut butter, coconut oil and shredded coconut pack a hefty dose of it, but more importantly, when they’re mixed with cacao nibs powder and peppermint extract, they taste like a better-for-you version of your favorite peppermint treat. Plus, when an ingredients list includes two pinches of love, how can you go wrong?
Thank you for so much for experimenting until you developed this delicious recipe! We (me, husband, 12yo daughter, 10yo son) just finished Paleo restart, 30 days. My son has been so desperate to have bread, now he can have nut butter & homemade jelly sandwiches! He’s ecstatic…me too! ???? ???? ???? Thanks for sharing…it’s because of people like you that are making this journey not so overwhelming!
Vinegar might seem like an odd ingredient for bread, but in this recipe, it's an important one! There's baking soda in this recipe, and in order for it to work properly, it needs an acid. That's where the vinegar comes in. No acid = no lift, so we want to make sure we've got something acidic in the dough to put that baking soda to work. If you don't have vinegar on hand, try lemon juice!
Hi Michelle, some people left comments above and they made it with coconut oil and also flax as an egg replacer. They said these work well, but personally I haven’t tried it. If your daughter can have the yolk , you can separate it and just use that to make the bread. Also find out if she can have ghee because although it’s made from butter, it doesn’t contain the casein that most people react to in dairy.
Ideally one should eat a wide variety of proteins from as many animal sources as possible. One need not and should not avoid fatty cuts of meat, particularly if consuming pastured sources. An often overlooked piece of the paleo diet in popular culture is an over-reliance on standard cuts of meat, at the expense of organ meats, bone broth and other collagen sources. For more information on the historical and practical aspects of consuming a more balanced protein intake, check out the Weston A. Price Foundation. If weight-loss is a goal, protein makes you feel satisfied between meals.
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.

You really can make any kind of bread Paleo friendly. This flatbread would be perfect for a dairy-free pizza or scooping on fresh tomatoes bruschetta-style. Best of all, it's super low-key to make; you just need coconut flour, Paleo baking powder, and egg whites, plus whatever herbs you want to spice it up with (try rosemary or basil for some fresh flavor).
WOW! I’ve tried so many other paleo bread recipes but felt like they either tasted like almond cake or banana bread (which is great if i want a sweet!) This is Super easy, super quick and great! In the excitement i even forgot to convert to Australian measurements and it Still worked out great! Bacon and eggs can now have some bread with it and tastes great with any paleo friendly nut spread/butter! Thanks for sharing.

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.


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?
Speaking from experience, you won’t be able to taste even the slightest coconut flavor in the bread, especially with just a small amount! Coconut flour has very unique properties compared to other flours (much more absorbent) and can’t be easily substituted. With how many tries it can take to get paleo baked goods to to have the right taste/texture, I recommend following Michelle’s recipe as written! 🙂
Using sweet potatoes as your base ingredients serves a few purposes. First, it makes it so you don’t have to use a wheat or grain source as the main ingredient. Second, it provides plenty of antioxidants and vitamin support from the sweet potatoes, as well as additional fiber. You’ll still want to get a serving of vegetables in with your meal, as this doesn’t really cut it if you’re having a nice portion of meat with it. Think green leafy vegetables in a salad and you’ve got a nice balanced Paleo meal.
Hi Kerstin, Sorry you had issues whipping the whites. It can sometimes be more difficult with the kind from a carton. The cream of tartar helps, but sometimes isn’t enough. Did you wait for the whites to be at room temp before beginning? This can help with whipping. Unfortunately the bread won’t turn out very well without getting the whites to stiff peaks. I hope it works for you next time, and if the cartons don’t work for you, you can try with the whites from whole eggs. You can use the yolks to make hollandaise sauce or creme brulee like this.
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