Lutein/Zeaxanthin and Macular Health is an article discussing antioxidents and protection against the oxidizing ultraviolet radiation of the sun. The best dietary sources of antioxidants in general, and carotenoids specifically, are fruits and vegetables and the more brightly colored, the better. Lutein and zeaxanthin are yellow pigments found in high concentrations in yellow fruits and vegetables as well as in dark green, leafy vegetables. In particular, spinach, kale and collard greens contain high levels of these two carotenoids.
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Growing research continues to suggest that eating a diet consisting of mostly whole foods is associated with more weight loss (2,3,4). Not to mention that highly processed foods tend to be higher in added sugar, sodium and trans fats, which research suggests may play a role in increased inflammation and actually counteract your weight loss efforts (5).
I made the original version a while back and had the unfortunate “tunneling” effect that other people mentioned. The bread that did bake all the way through was delicious though so I tried again with the modified version. That took about 45 minutes total to bake but was cooked all the way through! And it’s just as delicious as the original! Had a couple slices tonight with some beef stew. Can’t wait to have some for breakfast tomorrow!
Ugh! It’s been an hour and it doesn’t look like my bread has hardly risen at all. I haven’t made any substitutions, my yeast was good, etc. I currently live in Italy, so it’s plenty warm here today. I’ve now warmed my oven up a bit, turned it off, and have the dough in there to see if I can get any kind of rise out of it before trying to cook. Fingers crossed!
Thank you so much for this recipe. I’ve made this recipe and your simple bread recipe and both came out perfect right from the start. I did follow the recipes EXACTLY, except for the fact that I don’t have a food processor so I had to “pulse” by hand which led me to believe that I had to stir in ingredients in large minimal swoops being careful not to over mix. Wondering if that is what other people had done when they’ve made this recipe without a food processor? As I said, it came out perfectly. just wondering if I was just lucky.
I used the right sized pan after reading further into the blog it was the almond flour I used it was almond meal/flour. I went to one of your preferred sites and ordered flour from there. I am new to this type of baking so I am learning as I go. Do you have the nutritional breakdown of this bread printed somewhere? I am not seeing it on the recipe.
Oils are trickier. Loren Cordain, Ph.D., founder of The Paleo Diet Movement, breaks down which oils are healthy on the paleo diet: olive, walnut, flaxseed, macadamia, avocado and coconut oils are all allowed because they were gathered directly from the plant. While our hunter-gatherer ancestors probably did not consume flaxseed oil, it is allowed because of its content of high alpha-linolenic acid (ALA), a type of heart-healthy, anti-inflammatory omega-3 fatty acid.
Hi Winston! If you use the recommended size baking pan, the bread will be the proper height. If you use a pan that is bigger than the one I used, your bread will rise, but it won’t fill the pan to the right height. Here’s an example that might help –if you place 1/2 cup of water in a 1/2 measuring cup it will be 100% full to the top of the cup. If you put the same 1/2 cup of water in a 1 cup measuring cup it will only fill it 50% and will only be 1/2 full in height. That’s why a loaf pan that is too large doesn’t work for this recipe when it comes to the bread “rising” and the height of the loaf :-)
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!
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I have tried so many paleo breads I can’t even count and I don’t normally post comments but I just made this bread and it is hands down the best paleo bread I have ever had and dare I say one of the best breads in general! Thank you Faith for sharing this incredible recipe! My husband and MY kids even love this bread! I followed your recipe perfectly as I had all the ingredients. I did however use the brown flax meal but I actually prefer it to look brown anyway. I also added some BRAG organic 24 herb and spice blend seasoning before baking and it tasted amazing! I took pictures even! Thanks again for sharing this recipe!
You’ve gotta love the folks over at TGIPaleo, they really know their stuff and it seems they’re always tinkering around in the caveman kitchens trying to whip up palatable Paleo food that keeps you within the Paleo guidelines. Here they’re doing their best to perfect the art of Paleo bread making, and they seem to have gotten it right on this one. Just to be sure they’ve gone and replicated their efforts in second version, covered below. They’ve used a combination of coconut flour, ground flax for heartiness, fiber and omega-3s, and arrowroot flour for added texture and taste.
Julian Bakery made Paleo Bread™ to fulfill the craving for bread while you are living a Paleo lifestyle free from processed foods. Paleo Bread utilizes the highest quality ingredients. This bread provides the protein and fiber your body needs to satisfy hunger while helping your body to perform at its peak. We love The Paleo Bread and hope you do too!
One question, when I released this bread out of the pan there was a very strong ammonia smell coming from the bread. After it cooled this ammonia smell was gone. I’m just curious what could cause that odor? Is it a reaction from the almond flour? I was just caught off guard when I bent over to get a whiff of the freshly baked loaf and it smelled of ammonia!
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!
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...
The Primal Blueprint: Reprogram your genes for effortless weight loss, vibrant health, and boundless energy by Mark Sisson is a journey through human evolution, comparing the life and robust health of our hunter-gatherer ancestors with a day in the life of a modern family. The author offers a solution in 10 empowering Blueprint Lifestyle Laws: eat lots of plants and animals, avoid poisonous things, move frequently at a slow pace, lift heavy things, sprint once in a while, get adequate sleep, play, get adequate sunlight, avoid stupid mistakes, and use your brain. The reader learns how the right high-fat diet can actually help one lose weight and how popular low-fat, grain-based diets might trigger illness, disease, and lifelong weight gain. The author presents a comprehensive, well thought out paleo style eating plan in a humorous and organized manner. He backs up all his work with research, natural wisdom, and historical timelines. He disputes the role of dietary saturated fat in causation of arteriosclerosis, the role of cholesterol in promotion of heart disease, and the costly over-promotion of expensive, potentially toxic statin drugs. He criticizes our massive overeating of refined carbohydrates and urges avoidance of grains, cereals, bread and sugar. There is specific recommendation for "primal" food including more natural healthy fats and meats, fruits, veggies, and nuts. Some reviewers consider this to be the best of the various paleo books. The many Amazon reviews average to 5 stars. The author's popular and worthwhile web site: Mark's Daily Apple. The 2nd Edition was published January 14, 2012.
I want to marry you because of this recipe (okay, maybe a tad dramatic). I only had tapioca starch so made it according to your instructions and subbed the flaxseed meal for chia because that was all I had but this bread turned out perfectly. I’m not exactly paleo and I’m generally a good cook, bad baker but this worked even for the inept baker like me. Thank you so much! Next time, I think I’ll try topping it with sunflower seeds just for an extra bite!
Hello Angie, the same happened here. The taste is great except the bread did not rise. It came out flat. Do I have to slice the load in the middle to get it to rise? I replaced the ghee with regular butter but everything else was the same. Also I read on a different site that if the eggs are not room temperature than that would definitely effect the rise of the bread. I took the cold eggs straight out of the fridge to get the egg whites. What do you think?
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.
The Paleo Answer: 7 Days to Lose Weight, Feel Great, Stay Young by Loren Cordain. The author shows you how to supercharge the Paleo diet for optimal lifelong health and weight loss. Featuring a new prescriptive 7-day plan and surprising revelations from the author's original research, it's the most powerful Paleo guide yet. Published December 20, 2011.