I am allergic to chicken eggs so I have to use duck or no eggs. I will look for lighter flax though. I just thought there was no difference but colour. I did try it with two of the duck eggs only using the whites. It came out a bit lighter but still dense. My 4 year old even loved it and that is a hard thing to do lol! I toasted in a pan with grass fed butter and put maple syrup on, he asked for it the next day (this is a child that hates breakfast food)! So good! Thank you!
Overall, the diet is high in protein, moderate in fat (mainly from unsaturated fats), low-moderate in carbohydrate (specifically restricting high glycemic index carbohydrates), high in fiber, and low in sodium and refined sugars.  The monounsaturated and polyunsaturated fats (including the omega-3 fats EPA and DHA) come from marine fish, avocado, olive oil, and nuts and seeds.
We have four of these separated, but I don’t know if they are oven safe. They have a little rubber, maybe silicone nobs on the end of the handles, but I’ve no idea if they can be used in the oven as they didn’t come in a package, they were bought separately and I am trying to find recipes for bread/buns that I can do that are quite easy and don’t require anything more than what I’ve already got.
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.
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.
The best part about baking up this bread is that it makes your whole house smell like you’re making cinnamon rolls. Scratch that, the real best part is eating this bread because it tastes like you’re eating cinnamon rolls. The only difference is you won’t be eating a bunch of artificial and processed ingredients, and instead you’ll be getting nourished by foods that your body craves, like flax seed, banana, honey, and more. Here’s a bread that you can really sink your teeth into and be totally happy with what you taste.
Love, love, love! I make a double batch and freeze them with great results. I toast these rolls for all kinds of sandwiches including toasted with bacon, egg, avocado for breakfast. Recently I started sprinkling Trader Joe’s Everything but the Bagel Sesame Seasoning Blend on the tops before baking. Toasted with butter is a great substitute for bagels or hard rolls. Thank you Lexi for such a great recipe!
My quest has been bread with more than 5 gr fiber. Chia flour is what I have found. I substitute it for 1/3 of the flour in a recipe and it does the trick. It is lavender though and does tend to make my sandwich bread a little grey. But it is very pretty in blue berry muffins and pancakes. I grind my own rice flour, millet and corn flour and it makes a huge difference.
I wanted to try your recipe and I found almost all the ingredients here where I live. But I’m still stuck on the isolate whey protein. Could I skip to another protein, like pea protein? Do you think it alters rising/taste? I’ve never baked anything with this powder proteins, and since this pea protein happens to be the one easily on reach, I was wondering if you could help me sorting this out.
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.
^ Ramsden, C.; Faurot, K.; Carrera-Bastos, P.; Cordain, L.; De Lorgeril, M.; Sperling, L. (2009). "Dietary Fat Quality and Coronary Heart Disease Prevention: A Unified Theory Based on Evolutionary, Historical, Global, and Modern Perspectives". Current Treatment Options in Cardiovascular Medicine. 11 (4): 289–301. doi:10.1007/s11936-009-0030-8. PMID 19627662.
thanks for the reply, but im still confused. the arrowroot you have pictured at the bottom of the recipe is the “flour” not the powder. I used the powder. however, it was hard to find and the only bottle of it that I could find was short of the 1/2 cup required in the recipe. I see you can buy larger quantities of the powder on-line. I added a TBSP of regular baking powder to make up for the short arrowroot powder. It came out pretty good!
Transfer bread dough to prepared loaf pan, using a wet spatula to even out the top. Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has risen just past the top of the loaf pan. How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so. And keep in mind that if you use a larger loaf pan it won't rise past the top.
While going bonkers and eating chocolate creations 3 times per day is unnecessary (and would sorta defeat the point of Whole30, and Paleo in general) I DO think it’s a great time to explore all the Paleo dessert options out there – so we can have our cake (quite literally) – and still feel awesome after eating it. That’s what Paleo treats and desserts are all about in my opinion – and it’s NO secret that I’m quite the fan of dessert, just check out the “sweet treats” section of the blog!
I don’t have dietary issues and do not adhere to a strict paleo diet. I do, however, have a raging sweet tooth that I try to keep in check by eating a low glycemic diet day to day, and limit high glycemic foods to those times when I am deliberately treating myself to “sweets”. This bread is more the texture of “quick bread” (like banana, or zucchini), which was a surprise. Its very tasty and satisfying, almost rich. This bread will be a good delivery system for peanut butter and bananas or soft boiled eggs.
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.)
Hi John, You could possible try a hand mixer in a bowl instead of the food processor, but I haven’t tried it, so can’t vouch for the results. Most likely the bread would not be as tall because the mixer would completely deflate the first half of the egg whites when you add them to the batter. The second half should be folded so that part will be find. If you try with a bowl and hand mixer, let me know how that goes.
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.
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.
Hi I am new to the grain free diet and I love this bread. Has anyone figured out the calorie count for it? I have been gluten free since 2003 and it has served me well, although I think that I could benefit from grain free. But like all diet changes that I have tried in the past I tend to gain weight if I do not know the calorie count of the new recipes. Thanks.
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
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.
Get rid of the temptation – if you’re gonna go at this thing with a full head of steam, remove all the junk food from your house. It’s going to take a few weeks for your body to adjust to burning fat instead of glucose, and you might want to eat poorly here and there. If there’s no food in your house to tempt you, it will be much easier to stay on target.
I made this tonight and used 1.5 cups almond flour, 1/2 cup tapioca starch, subbed chia meal for flax meal, subbed avocado oil for coconut oil, and added 1.5 T caraway seeds to give it a bit of a “rye bread taste”. We had it with corned beef tonight and it was very good. I did two mini loafs which took the same amount of cooking time. My husband and older son are usually very picky about paleo breads and they both gave it a thumbs up… I think because they both like the taste of caraway. Thanks for the recipe!
Thanks for reading this post. Of these recipes, pick one that sounds good to, and try it. These are all good recipes and fairly easy to make, I like to make the Cheesy Tapioca Flatbread, as its pretty quick and tastes great. I’ve got lots of paleo resources and recipes on here, so click around to find out more about paleo. Keep me posted on how things go and always feel free to share a story or ask a question.
I finally made this recipe BUT as I was about to add the water, I had a choking fit. When I finally recovered I finished adding the ingredients. The mixture looked really dry but I added it to the pan baked it. With 10 minutes left baking, I found the water on the window sill. Hmmmm, I finished baking it and tasted the biscuit like mound. I must say, it tastes delicious still. 🤗
Worried, before I made this recipe I calculated the calories. Because just because something is healthy doesn’t mean you can eat as much as you want! I have an 8×4 inch loaf pan that it is baking in. 1/2 inch slices for an 8 inch pan are 134 calories per slice. Can’t wait to taste it when it’s done. I hope those slices are filling because I have a feeling they will be small.
The evolutionary discordance is incomplete, since it is based mainly on the genetic understanding of the human diet and a unique model of human ancestral diets, without taking into account the flexibility and variability of the human dietary behaviors over time. Studies of a variety of populations around the world show that humans can live healthily with a wide variety of diets, and that in fact, humans have evolved to be flexible eaters. Lactose tolerance is an example of how some humans have adapted to the introduction of dairy into their diet. While the introduction of grains, dairy, and legumes during the Neolithic revolution may have had some adverse effects on modern humans, if humans had not been nutritionally adaptable, these technological developments would have been dropped.
Tonight, I tried using this differently…I coated all natural hot dogs with it and made “corn dogs”. I was able to cover 7 easily with a full recipe, minus 1 egg so it would be stiffer dough, and laid them on a Silpat covered cookie sheet. I started at 400 degrees to make sure they browned, but I ended up turning it down to 350 for about 25 minutes. They were great. Thanks again for the recipe and hard work.
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?
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!
The final benefit we’ll discuss is a balanced dietary alkaline load. While this concept sounds complex, it’s actually quite simple: after digestion, all foods present either a net acid or alkaline load to the kidneys. Meats, fish, grains, legumes, cheese, and salt all produce acids, while Paleo-approved fruits and vegetables yield alkalines. A lifetime of excessive dietary acid may promote bone and muscle loss, high blood pressure, an increased risk for kidney stones, and may aggravate asthma and exercise-induced asthma. The Paleo diet seeks to reduce the risk of chronic disease by emphasising a balanced alkaline load.
I’ve never left a review before, but can’t help myself because this gluten-free bread is to die for (figuratively). Although, I did make a couple of adjustments because I’m allergic to tree nuts and sensitive to coconut products. In place of almond flour I made my own cashew flour (added raw cashews to food processor and let run until as fine as I could get it without it turning into butter). I substitute the coconut solid for Spectrum Organic Palm Oil shortening. I was worried that it would taste eggy with 4 eggs, but went ahead and used 4 eggs and YEAH — not eggy tasting (to me). P.S. Cashews nuts is not a tree nut, it’s a legume.
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).
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.
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