Finally made this recipe, is my second bread recipe I’ve made and the top is nice but the inside always feels moist … I am putting it in the oven a bit more to see if it dries out, is that the texture that it should have because of the butter or what? I liked the flavor! Just not sure of how is supposed to be inside. I haven’t watched the video yet. Thanks!!
Contrary to popular belief, fat doesn’t make you fat; carbs do (and the Standard American Diet contains a ton of them!). Natural oils and fats are your body’s preferred sources of creating energy, so it’s best to give your body what it’s asking for. The following are some of the best types of paleo diet oils and fats that you can give your body if you’re in need of some additional energy.
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!
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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Thank you so much for this! I have always LOVED bread and made my own before going Paleo earlier this year. Now my husband asked me to bake him Zucchini Blueberry Bread, my absolute favorite, more of a cake than bread. I knew it would be irresistible for me. The day I made his bread, I found your post (again). You said we could add fruit, so I added shredded zucchini and blueberries. AWSOME! Although it appeared to be done after 90 secs., there was a raw section inside. I put it all on a plate and microwaved a bit longer. What a great make over for an old-time favorite. Thanks again.
Hi Elana! I just found your website and I’m so glad that I did! I’ve been on a GF diet for about a month after having years of terrible GI problems. I can’t remember when I didn’t have GI issues, and have done a number of elimination diets to figure out the problem. I’ve visited a few gastroenterologists and they haven’t identified anything “wrong” with me. I still haven’t pinpointed it, but overall I feel happier knowing that I’ve omitted something that was such a big part of my life before. Your bread recipe was very much needed since I still have an affinity for bread-like (carb-y) foods. The bread is delicious and SO hearty. I was skeptical at first, but it turns out I’m hooked on the stuff! Unfortunately I didn’t have coconut flour, so I ended up using 2 T of GF flour, it still worked! I have a shipment coming soon and can’t wait to try it out with the CF! Thanks again, I look forward to reading more of your posts even though I’m not a paleo nut! ;)
I made this bread and really do like it~ we are paleo and needed a good bread recipe. What I am wondering is how the picture you have of this bread is so light and yellow colored? After making it, the bread is dark and even has a green tint to it over time. The texture and taste are both perfect, but it doesn’t look appetizing~ trying to figure out how mine looks so different than the picture of your bread. I noticed that the pictures other people posted also showed dark bread as well. I used all of the recommended ingredients exactly- but it does not come out light or yellowy. Any recommendations?

Need a recommendation for a substitution for Golden Flaxseed Meal. It disagrees with me no matter how slowly I try to reintroduce into my diet. Causes painful sleep interrupting churning and cramping in my GI tract, even though I drink three quarts of water daily. Also should not consume GFM because I take a blood thinner and estrogen. Find this bread recipe addictive (especially substituting and doubling quantity B grade maple syrup for the honey + adding 1/4 chia seeds)…but the GFM is a truly painful experience. Help!
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.
Love this bread!! I subbed ground salba seeds (chia) for the flax meal and it turned out great. (1/4 cup of salba seeds made 1/2 cup of salba meal) Also subbed using date sugar and coconut crystals for the honey and that worked fine. I did this to reduce glycemic impact/carbs by half. (I thought about leaving it out, but was afraid it was in there to counter the vinegar taste)
Maya, I can’t tell you how excited I am to find this recipe! I have three young cats who are on a raw diet. In my previous life I was a home economics major and was taught not to waste anything. So from making their raw food I have the byproducts of egg whites and chicken bones and skin. It all gets frozen for future use. I use the bones and skin to make my own bone broth but I have egg whites out the ying yang! They are frozen in jars with the measurement of the contents on the lid. Now I’m going to thaw some and make bread! Have you tried making french toast with this?
I’ve perused your bread recipe offerings (which I hadn’t really looked at previously since we mostly just opt-out of bread-type products) and am wondering which you would most recommend as a kid-pleaser to try in the challah mold. Additionally, I am wondering if you’ve ever played around with a potato-based bread option? I would prefer something that is not entirely flour based (including nut flours), if it is possible . . .

This recipe looks wonderful, Elana! Till now, I made an all-almond flour bread and even though it was semi-sweet and delicious, it was also dense and chunky. Just last weekend, I caught myself wondering – what if I were to add just a bit of coconut flour to create some fluffiness? And then I started fretting about the proportions and decided to sleep on it for a few nights and postpone my kitchen adventures till next weekend.
New here, but loving your recipees so far (totally game changer for my diet and life)! I’ve tried this bread a few times now, but am struggling with it a little bit and was hoping that you could help me try to figure out what to try next. The taste is fantastic, but I’m having trouble with the rise. My yeast is bubbling and I’ve had it proving on my oven (which is pretty hot! –too hot?). The structure inside looks like there were air bubbles, but they got knocked out or something (sort of squished), but your picture looks incredible so I’m hoping that I can change something. The taste seems a little dense and chewy so far. I’m very new to baking, so it might also be a bake problem. I’m in Chicago.

I am studying nutrition and, like you, understand that many foods labeled as paleo weren’t actually consumed by our paleolithic ancestors thousands of years ago. I guarantee elana knows that as well. Labeling a recipe paleo is an easy way to categorize posts so those eating a paleo, or grain and dairy free whole foods diet, know it’s for them. Hope that clears up some of your frustration and or misunderstanding about paleo recipes. enjoy!
Thank you so much for what you are doing! I’m making my second loaf now and my family enjoyed the first one immensely. I finally was able to enjoy a poached egg on toast again. Your recipes are so easy to follow, and even substitute with. For instance I just finished baking up a ton of your “thin mints”, and was low on Almond Flour, so I just threw in what I had, about a cup, and then added a half a cup of raw Pecans to the food processor and continued as directed on the recipe. It was perfect. So since I love to experiment, I’m making my second loaf with walnuts instead of pecans. It’s rising and looking beautiful. I can’t wait to try it.
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.
As for the mixing…I mixed the dry ingredients in one bowl, then separated the egg yolks and whites, in bowls. I whipped the whites until they were thick. I added the yolks to the whites, and added the honey and oil. I mixed that up. I added the wet to the dry and mixed. It was really thick. Then I combined the baking soda and vinegar, mixing them. I added them to the whole mix and slightly stirred.
My substitutions were coconut flour instead of arrowroot and honey for maple syrup AND regular gluten free flour instead of almond flour….some almond flour but not all. I also used 3 large eggs instead of 4 medium ones. With saying all of that I had to put more liquid in..it was too dense. Coconut flour needs more liquid. The bread tastes great but it’s too dense and didn’the rIse enough. Did the maple syrup vs honey or lack of one egg have anything to do with that density? I also don’the like the sweet taste in bread. Don’t eat any sugar so I am probably super sensitive to that taste. Your thoughts on the density, not rising enough and 3 large eggs vs 4 medium ones, in terms of making the bread rise more? Also would like a harder seeded bread. Do u have a recipe for that? I like hard breads. The taste is very good but not for breakfast or sandwiches. Not for me at any rate. Any suggestions? Thanks for ur help!
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!

No background science here or lengthy explanations, only 15 easy guidelines to follow to kick-start your Paleo journey. It’s up to you to decide to what extent you want to follow those guidelines, but if you follow them 100% you can be assured that you are eating the best food for your body and greatly investing in your long term health and well-being.


I’ve made this in my bread machine several times, and it comes out beautifully. I double the recipe, choose the quick bread setting and it produces a nice 1 kilo loaf (2.2 pounds). I’m using a Kenwood model BM450 as I’m in the UK, but I think the same machine is marketed in the US by DeLonghi, if anyone wants to compare specifications. I just dump all the ingredients in the pan in order, and give a couple of stirs around the edges of the pan with a spatula while its on the mix cycle (though I’m not sure if its even necessary), and that’s it.
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
This bread is so so good! I love that it doesn’t have Cassava flour, which upsets my stomach a little. It was so easy and the recipe is also pretty forgiving. I had a crazy two year old (who I thought would like to “help”) and an infant while I was making this and ended up spilling some of the flours and I didn’t measure very accurately and it still came out amazing! Thank you for the recipe!
Thank you for another amazing recipe, Elana! I am thrilled to find delicious recipes that support a healthy lifestyle, and that I can share with family and friends. Your cookbooks are a staple in our house and your blog is a gift to me. I am looking forward to trying some of your great breakfast ideas to start to school year off right. Thanks for sharing the fruit of your efforts. :)
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)

Thank you for sharing this recipe, I made them in a 8 inch square baking dish and cut into 4, which worked great! I just bought a muffin top pan today and will be using that to make a double batch this weekend! Taste and texture of these are amazing! Just what I needed for sandwiches to take to work! NOW, I’m intrigued and will be trying your other recipes! Thanks again 🙂
Fresh fruits, fresh vegetables, fresh meat—the paleo diet is all about eating foods straight from the Earth just as our ancestors did. Those ancestors didn't have livestock or crops to call their own, so Cordain advises to go with grass-fed and organic varieties whenever possible to limit exposure to pesticides, antibiotics, and other chemicals that didn't exist back then. Research from Emory University suggests that Paleolithic people obtained about 35% of their calories from fats, 35% from carbohydrates, and 30% from protein.
Some randomized controlled trials have shown the Paleo diet to produce greater short-term benefits than diets based on national nutrition guidelines, including greater weight loss, reduced waist circumference, decreased blood pressure, increased insulin sensitivity, and improved cholesterol. However these studies were of short duration (6 months or less) with a small number of participants (less than 40). [4-6]
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”!
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Hi Adriana, thanks for the amazing bread recipe you posted. I never buy bread as I don’t like to eat whole wheat . I made your bread and it was soooooooooo delicious! I finally can eat bread that doesn’t have any fillers in it! I used chia seeds instead of flaxseeds as I was of flax, and I used raw almond flour instead of blanched as that’s what I had available. I loved it! Thanks again!

I made you Paleo Bread today. It was YUMMY with my grass-fed Beef Vegetable Soup. I didn’t change one thing (except I only had a 8.5×4-inch glass loaf pan–my smallest). It turned out great. It did stick a little on the very center bottom. I think I may have been a little anxious to get it out of the pan, but your suggested pan would be a much better choice.

Made this bread last night to go with our homemade soup. We really liked it. I didn’t have greek yogurt so I used 1/4 cup whole milk yogurt and 1/4 cup sour cream. I also added a tiny bit of honey for sweetness. It turned out beautiful! Baked for 35 minutes. Have made many other gluten free breads and some were terrible and some just O.K. , but this is the best one we have tried. Great recipe! Can’t wait to try it toasted. Thanks so much!
I’ve made this in my bread machine several times, and it comes out beautifully. I double the recipe, choose the quick bread setting and it produces a nice 1 kilo loaf (2.2 pounds). I’m using a Kenwood model BM450 as I’m in the UK, but I think the same machine is marketed in the US by DeLonghi, if anyone wants to compare specifications. I just dump all the ingredients in the pan in order, and give a couple of stirs around the edges of the pan with a spatula while its on the mix cycle (though I’m not sure if its even necessary), and that’s it.
As for the mixing…I mixed the dry ingredients in one bowl, then separated the egg yolks and whites, in bowls. I whipped the whites until they were thick. I added the yolks to the whites, and added the honey and oil. I mixed that up. I added the wet to the dry and mixed. It was really thick. Then I combined the baking soda and vinegar, mixing them. I added them to the whole mix and slightly stirred.
Flatbread is a nice change of pace to ordinary loaves, and it goes really well with all sorts of meals, and you can even make a meal out of it by using it to make a sandwich. This cheesey version is made using tapioca flour, so it will have a different texture and flavor than breads made with almond flour or coconut flour. The cheese they’re using is the kind that is usually given a nod on Paleo, unless you are being very strict. Hard cheeses like asiago and parmesan are usually given a pass because they don’t include as much dairy. It’s up to you to determine what your body can handle.
Hello!! Went grain free about two months ago to reverse a chronic illness. Am feeling great but was jonesing for a piece of bread!! Big time!! And that’s what you gave me! I wish I could share the photos I have of this loaf which baked up beautifully!! It is light and airy and tastes mild and yummy. Interestingly, when I toasted it up, a hint of coconut came out (obviously from the coconut flour). Thank you so much for sharing this… sandwich here I come!!
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.
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!
I found your recipes and was eager to try them! This morning I made the almond and coconut flour bread, blueberry muffin and the pancakes for family breakfast. They were all delicious!! I was amazed at how moist they were. However, even thought the bread was light, it did not achieve the height shown with the recipe. I need advice on how to achieve a higher loaf. My family was delighted at the healthier version of our Sunday morning breakfast. Thank you, Maya, for the time and effort spent in perfecting and sharing your recipes.
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.

Made this today, had a couple slices for a sandwich for lunch! My add-in spices was a Mediterranean spice blend that added a nice depth. I froze the rest for future sandwich cravings… thanks for an easy recipe with everything I have on hand! Oh, and I used 3/4 cup of dehydrated almond pulp from making milk, and 1/2 cup bob’s red mill gf flour instead of all almond flour!
The vinegar, when added last, gives the bread the rise. Often, Russian recipes call for baking soda and vinegar to give the rise (air pockets) you would normally get from yeast. I’m assuming, based on what I’ve read, that ACV has more health benefits, and a slightly different taste. I just took my bread out of the oven and it rose beautifully. Similar breads I’ve made called for less wet ingredients and were much denser. I can’t wait to cut this baby open and take a peek.
I tried this recipe today and I’m blown away. I haven’t started Keto yet but I am soon. I’ve been trying recipes out, and I truly didn’t expect this to come out right the first time because I’ve never whipped egg whites or folded them into anything. I’m a terrible baker. It was so easy! Even my toddler and husband loves this! I didn’t use the sweetener and love the way it tastes!

The digestive abilities of anatomically modern humans, however, are different from those of Paleolithic humans, which undermines the diet's core premise.[4] During the 2.6-million-year-long Paleolithic era, the highly variable climate and worldwide spread of human populations meant that humans were, by necessity, nutritionally adaptable. Supporters of the diet mistakenly presuppose that human digestion has remained essentially unchanged over time.[4][5]


Whether you follow a paleo diet or not, these recipes are the perfect bites of indulgence for your sweet tooth. I included a mix of cookies, muffins and bars packed with better-for-you ingredients (and plenty of dark chocolate) that you can look forward to after a long day. Why? Because I think you should treat yo’ self every day – however that may be. For me it’s usually something topped with my favorite nut butter and/or a drizzle of chocolate, and for you it might be a fluffy slice of banana bread. Take a scroll, pick your favorite, and treat yourself to something delicious today!
I made the dinner rolls today and the recipe worked great. I lightly greased a muffin pan, used a scant half cup of batter for each roll, baked for 15-18 minutes and they are perfect for holiday dinners. My yeild was 13 rolls. Good thing there was extra, because I ate one hot from the oven. I also used coconut vinegar and coconut nectar instead of apple cider vinegar and honey. Yum, Yum, Yum
This is a complete list of foods not allowed on the paleo diet. It’s a sad day when you first have to say goodbye to these foods but, once you start, it’s much easier and you find there are even better paleo substitutes for these foods. The first few weeks might be tough, but if you stick with it over time, it’ll be worth it. We promise. Here’s the ultimate list of foods not allowed on the paleo diet.
So this is really good. Even my non paleo husband enjoyed it. I have to say I’m very glad it’s a forgiving recipe though. I had some weird internet glitch and I started making this recipe but the ingredients were off so I reloaded my page and then the correct ingredients came up. But by then I had already put 6 eggs and too much salt. Still delicious! I used tapioca because i didn’t have arrowroot. Thank you for sharing!
First things first. And this is of utmost importance. Woot Woot is STILL cool. Says me. Because I say it all the time, so it just HAS to be cool, right?! Wait, since I’m the most uncool person on the planet, you probably should stop saying woot woot immediately. 😉 Second, I had ZERO clue you used to be an almond butter-making maniac! Oh I wish I was your bestie during THAT fun phase of your life! Now you are just a no-bake brainiac! (<– see what I did there?). These bars are FAB, just like all the rest of your no-bake bars! They look super creamy and uber dreamy… and most dangerous, because who in the world could eat just one (or 5) of these babies?! SO GOOD! Pinned of course! Cheers, sweets! And haaaaappy Galentine's Day!! XOXOXOX

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.

The Paleo diet includes nutrient-dense whole fresh foods and encourages participants to steer away from highly processed foods containing added salt, sugar, and unhealthy fats. However, the omission of whole grains, dairy, and legumes could lead to suboptimal intake of important nutrients. The restrictive nature of the diet may also make it difficult for people to adhere to such a diet in the long run.  More high-quality studies including randomized controlled trials with follow-up of greater than one year that compare the Paleo diet with other weight-reducing diets are needed to show a direct health benefit of the Paleo diet. Strong recommendations for the Paleo diet for weight loss cannot be made at this time.

I made this bread the other day following the recipe to the T, and although it tasted delicious, I did have some problems with it. I used the same size pan and my bread came out to be about half as tall as whats pictured. Also, the first time I took it out of the oven it was still raw inside even after cooking for quite a long time, so I had to put it back in. This wouldnt be a problem, except I found that when it was finally all cooked through, It had such a thick crust on top that I couldn’t cut it without it crumbling all to pieces. Any suggestions on how to get it to rise more and how to prevent the ultra-thick crust from forming on top?
You’ll lose weight because any time you restrict entire food groups, your calorie intake tends to be lower, Sandon says. And whenever you burn more calories than you consume, you'll have weight loss, she says. (2) The focus on lean protein, fruits, and vegetables over calorie- and sodium-rich processed foods can also contribute to weight loss, though she also points out that the paleo diet wasn’t created to be a weight loss diet. (3)
I was told by someone.I offered these to that they remknded her of a “sweet hawaiin roll”(i made them in square brownie compartment pans) so i played with recipe and used a coarser fround almond meal and added aome ground flax seed for.a heartier, “grainier”texture. I also replaced the tapioca with arrowroot for less.sweetness and used avocado oil in place of coconut oil. The result? An amazing “multigrain” knockoff!
Hahaha. That’s why we’re besties. We staunchly refuse to follow the times. ???? Now what’s this all about floral curtains? Do you have a set picked out for me? Lolol. I’ve never tried Justin’s vanilla AB. But now I’m super intrigued! Yes on the overheating–AB takes a lot longer than you would think. I will label at least 100 of these cookies for you. 😉 Love ya more! <3 <3
“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. ”
Hey Adriana! I did it! Came out beautifully. Much better than the paleo bread that you can purchase at Julian Bakery online. It is flavorful and light. What i did was the egg white trick from an earlier post. I used Honeyville products only. I also did 2/3 cups of coconut flour and 3/4 cup of almond flour. I was hoping for a little bit more of a rise, but I’ll mess with it again next time. Thank you for your expertise! All the best! Gabriel
Paleo Bread™ was inspired by the Paleolithic diet due to it’s health and dietary benefits.  Those who follow the Paleo lifestyle cut out all grains and eat what our native hunters and gatherers ate many years ago.  It’s a food plan based on lean meats, seafood, nuts, fruits, and fresh vegetables.  We created two versions of Paleo Bread which meet any and all requirements in order to be kind to practically any diet.  Both breads are healthy, low calorie, gluten free and grain free.  The Almond variety and the Coconut variety are equally tasty and both offer their own unique benefits.
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.
Getting the grains out is pretty much the top priority when you make a bread that is Paleo approved. That’s what we’re seeing here is the use of coconut flour instead of wheat-based flour. You’re going to get a milky taste from this because they’ve used almond milk, and a creamy taste because there’s cashew butter. This should give the bread a smoothness that you won’t find with other breads on the list, which might make it preferable to some, and others may prefer the other types made out of almond flour or that contain flax meal.
My son can’t have eggs, so I did MAJOR substitutions, and it still turned out yummy. We usually use flax for eggs, but since this recipe already calls for flax, I used 5 different eggs substitutes: 1/4 coconut yogurt, 1/3 cup applesauce, 1/4 cup vegetable oil (I used olive), 2 heaping tbsp potato starch, 2 heaping tbsp arrowroot powder. Perhaps because we couldn’t use the eggs, there wasn’t a hard crust, but again, it was still yummy. We have to make do in a no egg diet ;). I also didn’t have the correct size loaf pan, so I used two mini loaf pans and baked them for about 25 minutes. Hope someone sees this who has to eat an egg-free diet :).
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….???
Take 30 days and give it a shot – cut out the grains and dairy, start eating more vegetables and fruits, eat more humanely raised and non-grain fed meat, cut out the liquid calories and sugar, and see how you feel after the month is up. If you’re analytical and want numbers to use in your final verdict, get your blood work done at the beginning and end of the month.

I haven’t tried to make many low carb breads so I don’t have much of a basis for comparison. This bread is good if you don’t expect it to be like normal bread. It takes a bit of getting used to. It’s very dense and heavy, not light like my store-bought lower carb bread. My advice is to slice it as thinly as you can – I got 20 slices about 0.5 thick but thinner would be better. I’ve tried it with peanut butter and with homemade sugar-free strawberry jam, but I think it was best sliced thinly, toasted and used as crackers with ham, cheese, tomato etc.
Hi Erma, to keep my recipes grain-free you can substitute sunflower or pumpkin seed flour for the almond flour cup for cup. The taste is a little different but you may still really like it. These seed flour may be hard to find so you can make your own and the process is the same for making almond flour. I have a tutorial here: https://livinghealthywithchocolate.com/desserts/how-to-blanch-almonds-and-make-almond-flour-8387/
Followed this diet, lost 15 pound, back to my high school weight. My weekly migraines stopped. My 20 year back pain from herniated disk, tennis elbow and old motorcycle accident knee injury all stopped hurting. All I have to do is eat a pizza or sandwich if I want the pain back. Also I generally feel better and have more energy. It is not easy because pizza and chips an salsa and deli sandwiches all taste great, but it is worth it and not that hard to make the food amazing it about choices. Oh and I have three kids. One had ADD, another migraines and two bad acne, on this diet all cleared up. To get political for just a minute. If you read this and watch movies like Corn King, and In Defense of Food you will find that corn is a major source of the heath issues in our country, yet the government subsidizes the growing of corn, leading to 30% of American's being Diabetic or Pre Diabetic causing healthcare costs to sky rocket and now they what to fix health care, how about stop paying farmers to grow poison and direct them toward growing Paleo friendly foods. Try this for 6 months hard core and notice your ailment fade. Like I said, if i want a headache, I just need to eat a pizza or drink a beer. Oh one other thing, don't for the masses of "gluten free" junk food like cookies etc. These are just made of corn instead of wheat and are not paleo. Sorry but all cookies are junk food. Eat real food, you will be amazed.
I had the same problem. Everything blended beautifully, rose in oven, then fell. Toothpick came out clean after 45 min of baking. I let it cool and then cut into it this morning and it has raw spots throughout the loaf. I am so disappointed because I killed a dozen eggs to make it and really don’t want to do it again. I wonder if the oven needs to be warmer and the cooking time needs to be increased?
I have just found your website and it is fantastic! Sitting at my computer my mouth is watering. I’m very new to the Gluten-free scene and am seriously considering Paleo as well so your website is a godsend. One question though, you mentioned how to measure the flour for your recipes and gave a weight in grams (thank you) but I have tried American recipes before and I think our tablespoon measure might be different also. How many millilitres is there in one of your tablespoon’s?
Read reviews of dense or no rise results and decided to try whisking egg whites and yolks separately as one would for a sponge cake. Confess to adding a pinch of cream of tartar to whites, shouldn’t upset the purists, it’s one of the ingredients in baking powder. Then added the wet ingredients to yolk mix before mixing into whites. Gently folded in mixed dry ingredients (I only had whole almond meal so the bread is dark, like whole wheat would look). It turned out perfect, rose to top of pan, slices beautifully , light and delicious. Thanks so much for this recipe, I love it.

Thank you so much for this! I have always LOVED bread and made my own before going Paleo earlier this year. Now my husband asked me to bake him Zucchini Blueberry Bread, my absolute favorite, more of a cake than bread. I knew it would be irresistible for me. The day I made his bread, I found your post (again). You said we could add fruit, so I added shredded zucchini and blueberries. AWSOME! Although it appeared to be done after 90 secs., there was a raw section inside. I put it all on a plate and microwaved a bit longer. What a great make over for an old-time favorite. Thanks again.
This was awesome. This is my second attempt at a no wheat bread. I did one before with coconut flour and it tasted like a salty cake. This is perfect. And I had to make few substitutions. Can’t wait to try the original recipe as I know it will taste even better. I had to substitute the flax meal and seeds with ground sesame and sesame seeds (no background on this, I made it up because I didn’t have flax seeds) and used olive oil instead of butter because I was too anxious to get it done and didn’t want to wait the melted butter to cool off. Even with this changes it browned perfectly, and it’s so fluffy!!! I’ll try toasting it to get a harder texture to be able to use it with toppings. Thank you very much for this recipe. 5 stars!!!
This raisin bread will have you wondering if it really is Paleo, or if you’ve just cheated on your diet program. But no worries, everything checks out and you can eat this in moderation just like anything else dubbed acceptable. With ingredients like sweet potatoes, coconut flour, eggs, butter, and raisins, how can you go wrong? She’s managed to exclude all of the things that give the body a hard time in regards to digesting and processing, and replaced them with items that are known to be easy to digest and absorb.
Hey, I’ve made this recipe twice now, and both times it was delicious ; however, it didn’t rise very much at all either time. I’m not a novice baker, not as experienced with bread as with cakes, but am familiar with procedure. Both times the yeast bloomed, but I feel like when I mix the other elements into the yeast, it doesn’t get to the right consistency, i.e., light and fluffy. Any tips would be greatly appreciated!
This is really good. I only use 3 eggs,. I didn’t have any arrowroot powder, so I used cornstarch instead. I used lemon juice instead of ACV because ACV gives me migraines and I used coconut cream (don’t like yogurt). It tasted a bit like sweet bread, but it made an excellent sandwich. It didn’t rise like the picture. I’m sure it because of the substitutions I made. I always make sandwiches cutting the bread in half anyway so it didn’t matter that it didn’t rise as high as the picture shows. This will be my go to bread for now on. Oh yeah. I baked it for 45 minutes instead of 25. Ovens temperatures and climates varies for baking. I always baked paleo breads on 350 degrees for 45 minutes. It comes out perfect every time. Thank you so much for posted this recipe.
If all else fails, this simple rule of thumb may make it really easy to shop for paleo foods. The layout of most grocery stores is quite simple: in the inner aisles you will typically find packaged, processed foods. Things like bread, pasta, cereal, flour, sugar, etc. For the most part, many of the foods stocked in the inner aisles of a grocery store will probably be "non-paleo approved items." 
This is such an excellent versatile recipe and definitely my favorite gluten-free bread recipe. I find that I’m perfectly satisfied using almond meal that of almond flour. And it has adapted well to any other kind of nut or seed meal I have tried so far. Last week I used all pecan meal is my favorite today taste wise. I also often mix half of another nut meal with half almond meal. Second favorite was half almond meal with half sunflower seed meal the taste was delicious. However the sunflower seed meal did turn green like I did read. . . Morning I may Kallof with all walnut meal and I’m sure it will turn out cause of all the work you did in creating this recipe. Also I never use a food processor I mix it all by hand and it still turns out.
Hi Sally, thanks for your comment and kind words. I mostly bake with almond flour and coconut flour because they are much lower carb than other gluten-free flours. Unfortunately, I don’t think they are elastic enough to make pita bread. When we have falafel and other foods that are typically served with some type of bread product, I serve in a lettuce wrap which takes next to no time to prepare, is low carb, and very healthy. Sorry I can’t be of more help!
If you’re an English muffin lover it won’t be long before you’re hit with a craving and won’t know what to do to stay on track with your Paleo diet. This English muffin recipe does away with the grains and delivers true muffin taste nonetheless. These have all the little holes and crevices you’d expect from any respectable English muffin, and you can feel free to spread organic grass-fed butter over this, or some nice organic ghee for an out of this world totally Paleo experience.
Still, many scientists have expressed concern that we do not yet have enough evidence to make any strong claims about the paleo diet’s health benefits, especially its long-term effects. In fact, in an article in response to the first review, authors Tanis R. Fenton and Carol J. Fenton, from the Cumming School of Medicine in Canada, wrote a letter to the editor in which they expressed their disappointment with the review. (5)

I tried this recipe today and I’m blown away. I haven’t started Keto yet but I am soon. I’ve been trying recipes out, and I truly didn’t expect this to come out right the first time because I’ve never whipped egg whites or folded them into anything. I’m a terrible baker. It was so easy! Even my toddler and husband loves this! I didn’t use the sweetener and love the way it tastes!
I tried this recipe (delicious, btw) substituting sunflower meal for flax meal (in the middle of hurricane Sandy and had no flax), and the bread turned green… SO glad that someone else experienced this and it was answered. Thank you! That helps. It didn’t rise as much as I hoped – maybe it was because of the substitution…? In either case, thank you for this fantastic recipe! My husband and I loved it.

I’ve lived with food intolerances for about 30 years so I’m happy experimenting with all sorts of different ingredients. However, I’ve recently realised I have a problem with gluten and whilst I can make breads such as this one successfully I’ve never found a substitute that gives me the elasticity of gluten (I am unable to eat gluten free flour and having found out the ingredient that gives it the elasticity I no longer want to eat it). Have you ever found a flour or a combination of ingredients that gives the elasticity to make something like pitta bread? May I say that I wish I’d had access to your blog, ideas and cook books 30 years ago, they’re fantastic and my life would have been so much easier. Thank you for making the time to both experiment and share your ideas with others.

I just made this and it tastes like brushing my teeth with baking soda! Thank goodness I tasted the batter before it went into the oven. I added an extra 1 1/2 tablespoons of honey, then 1 teaspoon of vanilla to try to cut the bakingsoda flavor. I didn’t know what else to do- I didn’t want a sweet loaf but it was too astringent to eat. I ended up with a neutral (not sweet) tasting loaf that still tasted soda-ish. Very metallic tasting.
Slight changes I had to make: pumpkin puree in place of the applesauce (1:1), a whoopie pie pan in place of the ring molds, and I baked for 12 minutes instead of 15. The pan yielded 8 “rolls” which I sliced *very* thinly to make some jam and nut butter sandwiches. Delicious! Thanks so much for the recipe! (I found this recipe via Pinterest, by the way.)
I made this yesterday. I made 1.5 times the recipe for a larger loaf pan and used apple butter (no sugar, just reduced apple) instead of yogurt or coconut butter. I had the same issue with the center being uncooked. Lesson learned that it needs to stay in longer but the pieces we cut off from around the center were very good. I was very impressed with this recipe. Thank you!
I don’t like keeping track of how much I’ve eaten or obsessing over how many grams of a particular nutrient I’ve had. Not only do I hate counting calories, but I know that calories are really only half of the battle, as they’re not all created equal – 400 calories of Doritos do NOT have the same effect on your body as 400 calories of high-quality vegetables and protein.
I made this bread yesterday for the first time, baked well or so I thought an then while cooling it began to cave in the middle, wasn’t fully cooked, put it back in the oven an took forever to cook. Not sure what went wrong😞 I followed the recipe exactly except I didn’t add the flaxseed as I didn’t have any available, bit sure if that would have mattered!! Please share what you think I can correct for next time, otherwise bread was good!!
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!
I really wanted to keep this nut and seed paleo bread more on the seed side. Haha, you get my point. The only nut that is really involved is almond in the almond flour. The rest are seeds such as pumpkin seeds, chia seed, and poppyseed, which you can interchange with flax or sunflower seeds. Either way, it truly gives the bread a nutty flavor that’s not too heavy. Cool?

The Great Cholesterol Con by Anthony Colpo. The definitive book on the non-dangers of dietary cholesterol and saturated fat was The Cholesterol Myths by Uffe Ravnskov, 2000. This book is six years newer. Its forward is by Uffe Ravnskov. To get a wonderful description of the book read the leading review at Amazon. The many reviews there average to 5 stars.
According to Adrienne Rose Johnson, the idea that the primitive diet was superior to current dietary habits dates back to the 1890s with such writers as Dr. Emmet Densmore and Dr. John Harvey Kellogg. Densmore proclaimed that "bread is the staff of death," while Kellogg supported a diet of starchy and grain-based foods.[11] The idea of a Paleolithic diet can be traced to a 1975 book by gastroenterologist Walter Voegtlin,[7]:41 which in 1985 was further developed by Stanley Boyd Eaton and Melvin Konner, and popularized by Loren Cordain in his 2002 book The Paleo Diet.[8] The terms caveman diet and stone-age diet are also used,[12] as is Paleo Diet, trademarked by Cordain.[13]
I just came across this recipe as I am venturing into the Paleo world, as well as looking for recipes for my daughter who has really bad eczema and is off dairy, eggs (whites), wheat and soy. Do you think an egg replacer would work OK in this recipe? I’ll probably give it a try with the replacer I got from Whole Foods, but was wondering if anyone had already tried this recipe without eggs? I don’t know if ghee will work for her if she has to be dairy-free. Would coconut oil work the same? Thanks for any help/input! 🙂
Almost equal numbers of advocates and critics seem to have gathered at the Paleo diet dinner table and both tribes have a few particularly vociferous members. Critiques of the Paleo diet range from the mild—Eh, it's certainly not the worst way to eat—to the acerbic: It is nonsensical and sometimes dangerously restrictive. Most recently, in her book Paleofantasy, evolutionary biologist Marlene Zuk of the University of California, Riverside, debunks what she identifies as myths central to the Paleo diet and the larger Paleo lifestyle movement.
This was awesome. This is my second attempt at a no wheat bread. I did one before with coconut flour and it tasted like a salty cake. This is perfect. And I had to make few substitutions. Can’t wait to try the original recipe as I know it will taste even better. I had to substitute the flax meal and seeds with ground sesame and sesame seeds (no background on this, I made it up because I didn’t have flax seeds) and used olive oil instead of butter because I was too anxious to get it done and didn’t want to wait the melted butter to cool off. Even with this changes it browned perfectly, and it’s so fluffy!!! I’ll try toasting it to get a harder texture to be able to use it with toppings. Thank you very much for this recipe. 5 stars!!! 
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