Similarly, any foods that were not easily available to Paleolithic humans are off-limits in this diet, Holley explains. That means processed foods — many of which contain added butter, margarine, and sugar — should not be a part of the paleo diet. The same goes for dairy, which may not have been accessible to Paleolithic humans, and legumes, which many proponents of the diet believe are not easily digestible by the body.
One common lament about those deciding to go on the Paleo diet is having to give up bread. But just because you can’t eat what and grains anymore doesn’t mean you can’t enjoy nice slice of bread or two, just as long as it conforms to the Paleo dietary recommendations. Here is our select list of Paleo-friendly breads that you can use for sandwiches, toast, or just to enjoy on their own.
One flour you’ll definitely want to familiarize yourself with on Paleo is almond flour. It comes in handy in dozens of different baking applications and it provides a pretty darn good substitute to general purpose flour. This almond loaf was made using almond flour and a few select additional ingredients like coconut oil and apple cider vinegar. This recipe is good for showing you how easy it is to come up with a loaf of Paleo bread. It isn’t exactly rocket science so don’t be afraid to try it out if you’ve never made bread from scratch before.
Hi, LOVE this bread!! So do my kids :) I have a problem though with the bread sticking in places to the bottom, so I tend to lose some of it..(handy quick desert though) Any suggestions as to how to keep the loaf intact? I have been using lard to liberally grease the bottom, Its still sticking. I have been waiting about 15 minutes before trying to remove it….should it be cold? Thanks A bunch!!
I have to say I am not paleo but am very gluten sensitive. I do not enjoy the texture of many GF breads. I have been trying and looking for bread recipes that were good and grainy and would taste good untoasted for sandwiches. I really enjoy this bread! No toasting necessary! I enjoy playing with recipes so I did grind in some oatmeal for part of the flour. Or ground quinoa. Also have replaced some of the almond flour wth 1/2 cup of cassava flour (from yucca root). Thank you for this great recipe!
Eat low to moderate amounts of fruits and nuts. Try to eat mostly fruits low in sugar and high in antioxidants like berries as well as nuts high in omega-3, low in omega-6 and low in total polyunsaturated fat like macadamia nuts. Consider cutting off fruits and nuts altogether if you have an autoimmune disease, digestive problems or are trying to lose weight faster.
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.
I’ve been following your blog for a long time, I eat since seven years organic and gluten free (brown rice, millet, buckwheat). I have fibromyalgia and have no sugar, cereals and milk. For a year, I do still suffer from a fungus in my gut, so I want to try the paleo diet, so no more grain! I have some of your recepies tried and what are they delicious, never thought that the bread would be so nice! Even better than brown rice and buckwheat! My English is not so good, but wanted to let you know that I love your recipes and I occasionally make a link on my blog for you!
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?
I think red meat from grain fed cattle and sheep IS bad for us . These animals were designed to eat grass. We were designed to eat meat, fat, vegetables , a few seeds and a little seasonal fruit. But never any kind of grain. ! When Man began farming and grain consumption , so began disease and illness. Today our food supply is being contaminated by Factory farming and GMOs.
I was making a stuffed roasted turkey breast and needed breadcrumbs. This was perfect! Threw it together quickly then crumbled and toasted it. I thought it had a great texture and subtle flavor. DH didn’t think it had a taste as is (right out of the microwave) but ended up loving it as the “stuffing”. I’ll definitely keep this in my back pocket for when I want some “bread” to go with something.
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.
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.
“I think there are a lot of positives about it,” Holley says. “It cuts out a lot of processed foods just naturally, like processed grains or added sugar through soft drinks or juice.” And because the diet promotes eating anti-inflammatory foods — like fruits, vegetables, and unsaturated fats in nuts and certain oils — your health could benefit, Holley explains. Cutting out processed foods and sugar will also help lower your risk of certain diseases, like type 2 diabetes and certain cancers, she says. (6)
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.
We cannot time travel and join our Paleo ancestors by the campfire as they prepare to eat; likewise, shards of ancient pottery and fossilized teeth can tell us only so much. If we compare the diets of so-called modern hunter-gatherers, however, we see just how difficult it is to find meaningful commonalities and extract useful dietary guidelines from their disparate lives (see infographic). Which hunter–gatherer tribe are we supposed to mimic, exactly? How do we reconcile the Inuit diet—mostly the flesh of sea mammals—with the more varied plant and land animal diet of the Hadza or !Kung? Chucking the many different hunter–gather diets into a blender to come up with some kind of quintessential smoothie is a little ridiculous. "Too often modern health problems are portrayed as the result of eating 'bad' foods that are departures from the natural human diet…This is a fundamentally flawed approach to assessing human nutritional needs," Leonard wrote. "Our species was not designed to subsist on a single, optimal diet. What is remarkable about human beings is the extraordinary variety of what we eat. We have been able to thrive in almost every ecosystem on the Earth, consuming diets ranging from almost all animal foods among populations of the Arctic to primarily tubers and cereal grains among populations in the high Andes.”
I might be breaking some sort of “Food Blogging Code” by posting 2 “healthy-candy-bar-esque” recipes SOSO close to each other, since we just had Paleo Homemade Twix Bars on Friday, and it’s been a hot minute since homemade paleo almond joy bars and almond joy coconut ice cream bars. I I have also been dreaming about these Paleo Almond Joy, from Beaming Baker lately. BUTTTT think of the layers of chewy-sweet date crust topped by luscious coconut cream and smooth, rich ALMOND BUTTER.
Hi Jane! I think you will be fine! I know that you’re learning to bake, but keep in mind that in recipe instructions I will tell you what you need to do and not what you don’t do. In this case I’ll tell you to mix with your hand mixer and it will thicken as you mix and then you stop (i.e. if I don’t tell you to knead it by hand or use a dough hook it’s assumed that you don’t need one!). There’s also a recipe video in this page of the methodology for my yeast doughs, and there’s no hand mixing or dough hooks etc ;). You just have to trust the process a little bit, but you’ll also get that with more baking 😉 xo!
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.
I made this recipe exactly per instructions and result was great taste and texture. The only concern I had was when adding the vinegar to the whisked bubbly yeast and egg white /butter mixture it went from smooth and fluffy to thick and lumpy. Further whisking didn’t improve. Wondering what the vinegar is for and if the rise would be even better without it. Also, any idea what curdle (ie butter or eggs). Also wondering if add the cream of tartare directly to the eggs as being whisked would also improve it.
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!