This came out better than I expected it to actually. I did not have coconut flour so I added an extra 1/4c of almond meal. It was a tad bland but other than that a nice bread. I think the coconut flour would add to its flavor and sweetness. I will try again and add a banana just to give it a little more flavor. the pan I used was a regular loaf pan and it was a bit thin but otherwise a nice bread. My daughter enjoyed with peanutbutter and banana mashed together and I had it with her egg salad.
I’ve been working on this Paleo Bread recipe for several months and have tested it a couple of dozen times. In fact, every time I create a recipe I test each and every ingredient addition or subtraction. That’s why I think it’s kinda funny when people leave comments below recipes (or on Instagram) asking how such and such ingredient substitution will turn out.
For example, although white potatoes were recorded as being available during the Paleolithic era, they are usually avoided on the Paleo diet because of their high glycemic index. Processed foods are also technically off limits due to an emphasis on fresh foods, but some Paleo diets allow frozen fruits and vegetables because the freezing process preserves most nutrients.
I am 77 autoimmune celiac. for two years I have been strictly grain free and diary free, salt free,eat no added sugar, all organic, no processed foods. I walk and walk and walk some more, garden and have no other health issues. I weigh now what I weighed at 27 after having had 4 babies. 133 pounds. I kept off a 65 pound weight loss easily and happily. I all back to the land for years and years and raised my own grain milled or ground it up and baked my own bread and made my own cheese from milk from my own goats and cows. So I know good and healthy. I would rather have the energy and brains I have now than go back to eating grain and dairy. I still make my own ‘cheese’ from nonfat yogurt.
I made this bread twice. The first time I followed your recipe exactly, but it came out dry and sort of tasteless. I think it’s because of my elevation and how dry the climate is here, so I added about a 1/4 c maple syrup the second time I made it and it’s perfect! I really like this recipe, and I hope others at high and dry climates don’t give up on it if they have the same problem.
That is EXACTLY what I just started reading through the comments to find out! I’m not that successful a baker anyway, and we’ve lived in CO for the last three years and the altitude has killed all but the easiest recipes for me. And now I’ve been diagnosed with a condition requiring gluten-, dairy-, sugar-, and soy-free. I’m looking forward to trying this recipe!
Hi Kim, thank you for your feedback. I think it’s interesting that the recipe turned out well using coconut flour instead. I would love it if you could post a photo of your bread here in the comments so I can see it. Substituting coconut flour for almond flour is tricky, and I think it worked out for you because you cut the amount of flour added in half.
Hi, Elana. Just wanted to let you know that I love this bread recipe. I make it all the time. Not long ago, I had an epic fail because I forgot to let my ingredients come to room temperature. I had quite an issue with tunneling. The bread was unusable for slicing, but I decided to cube it and dry it in the oven so I’d have some gluten-free bread for stuffing. I used it to convert my treasured cornbread stuffing recipe to a gluten-free version, and it turned out great. My recipe will be featured on my blog(www.gardenforestfield.com), with a link to your bread recipe, on Monday, Nov. 18th. Thanks for all you do.
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

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!
Hello, this bread recipe looks great, and I really want to make it for my dad who is intolerant to gluten and must settle with the sad and tiny store bought gluten free loaves. However, the only bread pan I have is one inch larger in dimensions, do you recommend increasing the recipe? Like doubling it or using 1.5 times the ingredients? Thank you :)
Hi Brenda, There are various reasons but the most common one is that coconut flour is extremely absorbent and needs a lot of eggs to offset how much moisture it absorbs. If you used a liquid like milk or water, it would fall apart. That being said, this recipe is not dry or dense. Did you try making it? Whipping the egg whites creates the exact opposite effect and the bread turns out light and fluffy. Hope you’ll give it a try!
“All plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds. A spokeswoman for Red River Commodities says that SunButter does indeed turn cookies and other baked products green as they cool. The solution, she says, is to reduce the amount of baking soda or baking powder in your recipe by almost half, which balances the acidity of the ingredients and keeps them from changing color. Whether your cookies will rise adequately with half the leaven is a good question, but she says some people who have gotten in touch with the company say they don’t notice any difference. Adding a bit of lemon juice to your dough or batter can also help maintain expected colors. ”
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.”

Alyssa, one more thing. Both the bowl and the beaters need to be spotlessly clean. If there is one hint of oil anywhere the whites will not beat properly. Nicole is correct about not using a plastic bowl. Plastic will even absorb oil to say nothing of the microscopic amounts that get into the surface when it’s scratched. When baking it is always best to use a metal or glass bowl for all of your mixing.
I came across your recipe. I am going to bake it tonight and give it a try. After being paleo for 3 years I have not missed breads or pastas. But my lovely boyfriend who grew up in an italian family loves bread and pasta. He likes making sandwiches for lunch. Knowing how terrible wheat is for the body I have been trying to find paleo bread alternatives. I cant fully change him to paleo but I have been trying to find a healthier option. I made another recipe for bread that is similar to a ciabatta bread texture. I put jam on it and I think it tastes awesome! My boyfriend tried it with his sandwhiches and didn’t like it 🙁 So I here I am on your site. I am going to give your recipe a try. I hope it has more of a bread like texture that he can enjoy. If this fails I guess I have to let him eat the regular store bought bread and become unhealthier…. ;( I hate to be that girlfriend that tries to change their man’s food habits but I hate to see how unhealthy he has become! I will update once I make the recipe tonight!
I’m new to the whole GF thing – I don’t have a physical need/condition for eating grain free, but the whole concept of this healthy way of eating intrigues me, so I’m just “testing the waters.” It is very generous that Elana shares her recipes for free so that I can give it a try before jumping in with both feet – and when/if I do, I’ll be buying her recipe books. Great blog.
I’m new to the paleo lifestyle, if I’m honest I’m new to healthy non fast food lifestyle as well. I have recently undergone gastric sleeve surgery and had thought I would never be able to eat a sandwich ever again. Then I found the Paleo food movement and in particular your site. I have tried a lot of your recipes and this bread is my favorite. I love how moist it is and that it remains fresh for a full week. It also freezes well too. Thank you so much for re-introducing me to the sandwich.
Thank you so much! I didn’t have any flax for the first couple of batches, so subbed extra almond flour, then made it my bread machine and it was a hit. But for this batch, I doubled to make two loaves using the ground golden flax and baked it in the oven, and it was even better!!! My son who has celiacs loves it. This is a godsend with school lunches coming up again.

It took me a few days to finally getting around to making these but I did because of your sloppy joe recipe you just posted. They are awesome!!! Next time I will make a double batch of buns! I used a muffin top pan for the buns and they came out perfect for tops and bottoms so I didn’t even have to split them. They bakes up really smooth and held together perfectly for wet sloppy joes! Thanks so much for developing and sharing your recipes. I am definitely becoming one of your biggest followers! Everything you make “works”!
I notice that you call for Celtic sea salt in your recipes – any particular reason why you call for that over other kinds of salt – i.e., regular table salt, kosher salt, or other types of sea salts? I ask because I don’t have this particular salt at home, but have others, and don’t want to ruin the recipe(s) if the measurement conversions are different for fine ground vs. coarse, for instance….

Wendy, I’m just a grandma, who has not experienced your issues, but I wonder what else your son eats. does he eat apple sauce? try making a bread with coconut flour, eggs and let him add apple sauce to it. the apple sauce will provide sweetness, the coconut flour is said to offer more of a normal bread consistency, the eggs bind the coconut flour together. remember that coconut flour is VERY absorbent. you only need a little. I’m going to suggest microwave muffins in a cup so you don’t have to make so much only to have him reject it. here is a sample recipe for you to try.


Making this homemade bread is easy and kid-friendly! Paleo bread is different from gluten free bread because often on the paleo diet most grains are avoided. So gluten-free breads made with gluten-free flours like rice flour, teff flour, and corn meal would not be considered paleo bread! I like using this  combination of almond flour and tapioca flour as it creates the most legit paleo bread, and gluten-free I’ve ever tried!
Hello Elana: I have been a Paleo girl for about 8 months and am thoroughly enjoying the hunting and gathering! Today I was cooking turkey and wanted to adapt my stuffing recipe and found your Paleo bread recipe. Thanks so much. It works well with my other ingredients, mushrooms, onion, parsnips, celery, jalapeño and sausages, spicey pepper and summer savory and of course coconut oil. Can’t wait till dinner time.
Hi! I eventually used flaxseed meal, as the recipe suggested so that could not have been it. I eventually made another loaf the next day, using the left over dry mixture I had, adding some more almond flour, and golden flaxseed meal. Essentially I reduced the ratio of the dry ingredients to give the loaf a more spreadable texture. That seemed to work, although I cannot remember exactly the ratio in which the dry ingredients were reduced! memo to self: make notes IMMEDIATELY.
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.
Like a lot of others, mine didn’t rise as much as I had hoped, so the crumb is a bit more dense. Next time, I’ll give it longer than an hour and see if that helps. My loaf pan is also a bit bigger, so I think I’ll do 1.5 times the recipe next time for a larger slice of bread as mine was very short and squat, lol. Overall though, I’m thrilled. This is by far the best grain-free bread I’ve ever tasted!
I made this bread today using the same exact ingredients and baked it for 25 minutes, edges were brown, toothpick inserted in the center came out clean. It looked great and smelled wonderful. Unfortunately when I tried removing from pan after it cooled, it fell apart. It was not cooked at all in the center. 🙁 I thought I finally found a good bread recipe that came out perfect the first time! Not sure what I did wrong.
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! 🙂
How many eggs did you use when you increased it by 50%? I had a mini loaf pan that was 3 1/2″ by 6″ It came put great but when I got to the center of the loaf I did find a small spot that was still raw dough. Not enough to ruin the loaf though. I used a combination of Bob’s Red Mill almond flour and King Arthur almond flour. Anxious to try it in a full sized loaf pan though if I can figure out how many eggs to use.

While the diet as a whole hasn't been well studied, the benefits of cutting packaged foods from your diet could be huge. According to the Harvard School of Public Health, three quarters of the average American's sodium intake (which is almost double what it should be!) comes from commercially prepared foods. And, one Public Health Nutrition study found that people who cook at least five times a week are 47% more likely to be alive 10 years later compared to those who rely more on processed foods.
Hmm thanks got the answer :). My fitness pal and other nutritional sites seem to give different values. Thanks for the recipe I have been preparing this bread even before I started following Keto. And when started following keto now, was craving for bread and suddenly I reminisced a bread which was very delicious and I prepared in jiffy. I came trailing back my foot steps and landed in your website again after many months.
I’ve been looking for a great gf, low carb, yeasted bread recipe and this one is perfect! I didn’t have enough flaxseed meal so subbed chia seeds and didn’t grind them but it turned out fine. Didn’t have whey protein isolate so used collagen powder. I like a lot of texture so added 1/4 rounded cup of pumpkin seeds and same amount of sunflower seeds. My loaf rose to only about 2 1/2″ high but it has a nice crumb and wonderful flavor. Definitely my bread of choice now!!

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.
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.
And the one thing to keep in mind is that your bread will likely fall slightly post bake. Blame it on the lack of starch (keto flours are notoriously heavy and moist) and certain missing proteins (think gluten). Just keep in mind that we’re baking at ridiculously high altitude here, so if our loaf was still nearly double it’s volume after cooling- odds are yours will be even better!
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.

How inventive!! Elana, we would love for you to share this wonderful recipe with our community since I know our Paleo/Primal friends will just love this. If you’re interested, please take a minute to submit the recipe at fastpaleo.com/upload-a-recipe/. Feel free to plug your blog at the beginning of the directions section, and we’re more than happy to give your Facebook page a shoutout when we post it! This is exactly the kind of delicious and healthy recipe people are asking for!
I love this recipe and I have one slight problem, during baking the top cracks on either one or both sides and puffs up, which crates a separation from the rest of the loaf. Still tastes great though. I’m wondering if it’s from either not mixing enough or mixing too much in the food processor or if there is something else I’m doing wrong? Not sure how I can send you a picture of todays load?!
Carol: For anyone gluten intolerant, or worse, that’s a given. What quickly becomes apparent to anyone providing for this aspect of diet and reads labels, is that commercially available i.e. highly processed versions of bread etc are ridiculously loaded with poor quality fats, sugars and yet other refined flours etc to ‘compensate’ for wheat comfort. No, gluten free food, as in what is usually available to mimic where flour is widely used ‘n’ enjoyed in bought ready-to-eat products, is far from healthy…. why we’re here!
WOW! WOW! WOW! Did I say Wow! This is exactly what I have been looking for, a low carb bread as I am a diabetic. I did not know that arrowroot is a carb but I calculated that 1/2c. equals 72 g. of carbohydrates roughly. So not too bad. I have enjoyed every recipe I have tried so far. I can’t tell you how happy I am that I accidentally discovered your website. Keep up the good work!! I just can’t stop making everything I see. ?
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.
Hi Eva, That’s awesome that you are helping your son this way. I haven’t tried this with other tools, but you could probably use either the blender or the food processor. The key is to pulse in step 5, not just constantly blend, so that the whites don’t fully break down. Other than that, it should be pretty similar. As for the yolks, if you don’t want to make creme brulee, I usually just put a couple extras into an omelet (or breakfast casserole, or any other dish requiring cooked eggs) mixed with whole eggs.
Hi Sara! Hmmm, I’m not sure- I haven’t tried anything else. I don’t think there would be a good sub for almond flour. I do have another sandwich bread recipe that is nut free and paleo- it’s in my ebook. It only takes 1/2 cup cassava flour! You can find it here if you are interested. https://paleoglutenfree.com/shop/quick-easy-paleo-breads/ Sorry I don’t have a good sub for the almond!
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]

Hi Anita, I double checked my carton egg whites. 3/4 cup of egg whites is equivalent to 4 large whole eggs, not 4 large egg whites. Mine has a chart for converting whole eggs, and the conversion for egg whites only is below the chart. It says 2 tablespoons of liquid egg whites are equivalent to the egg white of 1 whole egg. So, 12 large egg whites would be 24 tablespoons, or 1 1/2 cups as written in the recipe. Hope this helps!
Hi Tessa, almond flour is actually very moist and doesn’t soak up much moisture. It can make baked goods oily and super moist sometimes. There are many brands that sell almond flour now, but not all work well or give you the same result when baking. The brands I found work best for baking are by Honeyville and Welbee’s. I also always use the blanched flour in my recipes. What brand did you use? I am happy you like my recipe. Please let me know how it goes when you try making it again and post a photo here so I can see.
I made it this afternoon and it is delicious!! My main problem with other paleo breads was that they crumble, but this one holds its shape so well and toasts amazingly! I didn’t have honey and had to sub maple syrup and it was delicious and I doubt there was much difference taste-wise from the honey. But just FYI to those minus honey, maple syrup is a fine substitute!
The rationale for the Paleolithic diet derives from proponents' claims relating to evolutionary medicine.[22] Advocates of the diet state that humans were genetically adapted to eating specifically those foods that were readily available to them in their local environments. These foods therefore shaped the nutritional needs of Paleolithic humans. They argue that the physiology and metabolism of modern humans have changed little since the Paleolithic era.[23] Natural selection is a long process, and the cultural and lifestyle changes introduced by western culture have occurred quickly. The argument is that modern humans have therefore not been able to adapt to the new circumstances.[24] The agricultural revolution brought the addition of grains and dairy to the diet.[25]
To get an idea of what that means, we turned to the experts, including Loren Cordain, PhD, a professor emeritus at Colorado State University in Fort Collins, Colorado, and the author of The Paleo Diet; Erin Holley, RD, of Ohio State University Wexner Medical Center in Columbus, Ohio; and Lona Sandon, PhD, RD, an assistant professor of clinical nutrition at the University of Texas Southwestern Medical Center in Dallas.
This spring, Dr Cordain did an interview answering ten questions about the basics of The Paleo Diet®. To start your New Years out right, we wanted to share his answers with you. We hope you enjoy! - The Paleo Diet Team 1. The Paleo diet can be traced to a 1975 book by Walter Voegtlin, but, correct me if I’m wrong, you are responsible for bringing this diet to popularity in your 2002 book “The Paleo Diet.” Can you me about your...
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