My 16 month old son loves the bread. He prefers it over the bakery italian bread(full of gluten and yeast) that we normally get him. Plus our dog is allergic to grains, so now I don’t have to worry about our son sharing his bread with her. As for me, I’m allergic to yeast and I’ve wanted to reduce gluten in my diet. Finding gluten and yeast free bread is nearly impossible.
I made its latest version today and absolutely I love it. I like that it does not taste like almond or coconut it tastes like a bread. A verg good bread that it’s not harmful at least with recent knowledge of us because before it I thought whole meal bread is really good for us and I was very proud to my healthy breakfast oats, raw honey and seeds but then they figured out that oats are not harmless I am wondering what is the next thing that will be deleted from my diet:((
I just made this tonight…I must say I was NOT holding out much hope, but O-M-G…it turned out delicious!! I didn’t have flax seeds (I used Chia seeds instead) and I didn’t have flaxseed meal…but had Flaxseed milled….and hey…it worked!! Thank you so much for the recipe. My only issue was that the top didn’t brown, it stayed kind of white-ish, I didn’t want to leave it in any longer cause I was afraid of over-cooking…any tips for getting the top to brown?
I’ve been thinking about bringing paleo-friendly bread and rolls to LCK for some time now. But I knew before I did that I needed to make sure they fit specific criteria. They need the right flavor and fluffy, soft, air-y, bread-like texture. You see, I’ve never bothered buying gluten-free breads in the store. I never thought it was worth it because I always felt they were dense, not the right flavor, etc.
Autoimmunity is a process in which our bodies own immune system attacks “us.” Normally the immune system protects us from bacterial, viral, and parasitic infections. The immune system identifies a foreign invader, attacks it, and ideally clears the infection. A good analogy for autoimmunity is the case of tissue rejection after organ donation. If someone requires a new heart, lung kidney or liver due to disease or injury, a donor organ may be an option. The first step in this process is trying to find a tissue “match”. All of us have molecules in our tissues that our immune system uses to recognize self from non-self. If a donated organ is not close enough to the recipient in tissue type the immune system will attack and destroy the organ. In autoimmunity, a similar process occurs in that an individuals own tissue is confused as something foreign and the immune system attacks this “mislabeled” tissue. Common forms of autoimmunity include Multiple Sclerosis, Rheumatoid Arthritis, Lupus, and Vitiligo to name only a tiny fraction of autoimmune diseases. Elements of autoimmunity are likely at play in conditions as seemingly unrelated as Schizophrenia, infertility, and various forms of cancer.
After microwaving for 90 seconds, let it cool for a minute or two before popping it out of the container (it should come out easily if you’ve greased it). Then slice and eat. As, Tammy Credicott suggested in her version of this recipe in Paleo Indulgences, toasting the slices also works well (I use the broiler on 550F for 2 minutes, but a toaster oven or oven would work too).
After making this wonderful bread half a dozen times (that’s in 10 days!) I decided to experiment. To this recipe I added a handful of each: drained and dried Calamata olives, fresh rosemary, raw pecans. I doubled the salt, at least, and sprinkled a few shakes of garlic powder into the batter. The new bread is just delicious. I just finished a piece with a smear of chèvre on it whine still warm.

OMG these are AMAZING!!! I’ve made them three times in the past week and my family eats them like crazy. We haven’t had “bread” since we went Paleo in June. (Not that we haven’t tried, but these are the real deal). I always double the recipe and they always turn out perfectly. I found a little loaf pan to make them in and now I have cute little loaves of bread. I love, love, love this recipe. One of my favorite things ever! Thank you.


Hi, I just made this bread for the first time & my fiancé & I absolutely LOVE it! I did not use the flour you recommended my first time around as I am knew to “gluten free” & just picked a bag of almond flower off the shelf without realizing the specifics but I still loved it & will try the blanched almond flower next time around! I have been a bread lover my whole life so trying to implement the Paleo, Gluten free life style is a bit challenging for me! I must say you “saved” the day today! I do want to say that the bread came out closer to a more corn bread type then a traditional sandwich bread consistency. Do you have any tips I can use to make it as close to a traditional white bread for sandwiches? I would love to hear from you as I am a complete novace at this lol…thanks again! I’m so glad I found your sight so early in the game for me 🙂
If dinner has no dessert, is it really a meal? Hell no! But when you’re following a Paleo diet, it can feel like there’s a real lack of dessert options. Don’t stress, sweet fiends, we’ve got you covered. Yes, certain foods aren’t part of the Paleo plate, but that doesn’t mean you’re entering a time without treats. We’ve rounded up some of the best Paleo-friendly desserts to satisfy your prehistoric sweet tooth. So stock up on staples like almond and coconut flours and coconut oil because these desserts are so tasty, you'll want to eat at least one daily.

I’m not a believer in vegan or Paleo diets. I believe in a healthy diet that leans somewhat in the vegetarian direction and I just became convinced of the need to eliminate wheat from my diet. I applaud this website and the author for providing me with the bread alternatives I was looking for. I also appreciated the open eclectic attitude of the author in including some items recommended by vegans. Still, I believe red meat should be avoided . Thank You.
Whenever I come across a recipe and I want to convert it to grams I use the amount on say my bag of almond flour and calculate it out. My almond flour weighs out to be 112 grams per cup so for this recipe you would use 224 grams of almond flour (I use superfine Kirkland brand from Costco and I’ve also used Bob’s Red Mill superfine and they both work equally well). The 2 tablespoons of coconut flour is a small amount so I wouldn’t bother weighing that out. As for the flax seed, I buy mine whole and measure accordingly and grind in my coffee grinder.
I had the same effect but I used the same pan. The issue I had was the egg whites. I beat them with a mixer for 2 minutes with the cream of tartar and still couldn’t get them whipped. I’d say they were half whipped. I gave up and put them in the loan pan anyway. The bread looked the same and tasted great but it was somewhat spongy. I’m wondering if the egg whites really wouldn’t whip because I didn’t realize they had to be room temp. The bread is great but it won’t hold up for sandwiches. Any tips on egg whipping? I felt egg defeated today!
I too think it’s funny how many people basically ask permission to do substitutions, as if the recipe police will come down on them or something, or like you eluded to that maybe you can predict the exact outcome of every possible substitution. Victim of your own success!! : ) You are pretty good Elana so we won’t be surprised if you develop baking clairvoyance. Thank you for this recipe, after going Paleo this year I’ve really wanted to find some baking recipes I could feel good about eating. Excited to try this!!!
So what does the science say about the paleo diet? Some research suggests that the health claims hold truth. A review analyzed four randomized, controlled trials with 159 participants, and researchers found that the paleo diet led to more short-term improvements in some risk factors for chronic disease (including waist circumference and fasting blood sugar) compared with other control diets. (4)
Well I whipped the eggs. I will pour it in a little at a time. I may have went to fast. I’m making your exact recipe on the next batch. It looks so good and perfect for a sandwich. I can use mine for sandwich also and makes great toast. I want to master your original recipe. So waiting on my Honeyville flour. Thanks the recipe is loved by everyone that’s tried it and your other recipes as well. I will be waiting for the video.
OMG-made this recipe for fun(I have no dietary restricions about gluten or grains or any allergies) Followed recipe exactly and used three 4″mini springform pans. These buns came out awesome! Texture and taste like real actual bread! Eating one wih chicken salad as I type! I’ve tried other bread recipes before using almond or coconut flours and never came out worthy of the effort and cost involved but these are amazing! I love that it is a small batch using simple minimal ingredients so u dont end up with a ton of something u can’t eat fast enough before it goes bad(not that these would even last that long if I quadrupled the recipe…!)
I decided to make these magic little bars into paleo 7 layer bars to avoid all the refined sugar and grains that you’ll typically find in a 7 layer bar. There was just one last question I needed to have answered: What’s the difference between magic bars and 7 layer bars???  I finally found out: NOTHING!  You could easily just call these bars 7 layer magic bars.
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.
Drop Grok into the Hiwi's midst—or indeed among any modern or ancient hunter–gather society—and he would be a complete aberration. Grok cannot teach us how to live or eat; he never existed. Living off the land or restricting oneself to foods available before agriculture and industry does not guarantee good health. The human body is not simply a collection of adaptations to life in the Paleolithic—its legacy is far greater. Each of us is a dynamic assemblage of inherited traits that have been tweaked, transformed, lost and regained since the beginning of life itself. Such changes have not ceased in the past 10,000 years.
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]
Help! I followed the recipe to the letter. I used butter and greek yogurt. Something went horribly wrong. I used 88grams of butter as i don’t have tablespoons (converted on the internet) and organic micro fine almond flour. My mixture was not a batter it resembled a pastry mix. What am I doing wrong. I think its the flour? I live in England so have to find where I can purchase the product over here.
I love this recipe and I like to tweak things. I came up with a tweak to make banana bread. Since holiday baking is my weakness and I had an almost suicidal reaction to wheat (I really know I’m allergic now) I wanted some banana bread. I subbed 1 cup of almond flour to walnut flour, omitted the ACV, added sweetener to taste, 1 tsp vanilla, 1 tsp pumpkin pie spice (sugar free) and 1 mashed banana. I LOVE banana so I also added a little banana flavoring. Baked up to a heavenly bread that I can eat without bloating and severe mood reactions!! I LOVE this site for recipes!! My next attempt will be either pumpkin bread or orange cranberry. Makes a great “I NEED SWEET” snack or breakfast as I’m zooming out the door.
As a follow up to my post a few days ago about the ammonia smell after I slice the bread…..someone mentioned it could be the flax. So I baked a loaf and substituted chia for the flax, and still got the ammonia smell. I am wondering if there is some kind of chemical reaction taking place? And if so, I would assume this is not safe to eat? Is it the baking soda? Or apple cider vinegar? I don’t want to keep using up all my almond flour (I use Trader Joe’s), so if someone has any insight I would love to hear. Thanks
I love this bread!!! Because of this bread, I can eat a sandwich now and then and not be in pain from gluten and additives. I’ve also made it into French toast and it came out great. Dairy is a problem food for me, so I substitute the butter for coconut oil and use coconut cream in place of yogurt. I freeze this bread in half loaves so I always have some on hand. Delicious!!
The New Evolution Diet: What Our Paleolithic Ancestors Can Teach Us about Weight Loss, Fitness, and Aging by Arthur De Vany. Art is the grandfather of the "Paleo Lifestyle" movement. The plan is built on three principles: (1) eat three meals a day made up of nonstarchy vegetables, fruits, and lean proteins; (2) skip meals occasionally to promote a low fasting blood insulin level; and (3) exercise less, not more, in shorter, high-intensity bursts. Note that the book is anti-fat. All oils are to be avoided, though canola is considered okay for higher temperatures. Egg yolks are to be skipped now and then. Published December 21, 2010.
Error msg again, sorry if this is redundant….lilely to not be as flowely, need to care for mom…………but I owe you great thanks…….keep you efforts us………I care for my 87 yr old mum……I keep her bs stable, I keep her contented………she loves your recipes….I am working to protect my husband who has numbers I do not like………I keep cooking to take care of everyoone……thankyou for taking the time to poste……I know my mum will have time defined by God……plan to kleep my spouse by my side so long as God can tolerate his absence………..ok, I am somewhat different…….but, this is about you, not me, so, thankyou for your efforts………………..sleep well………..luckylin

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.


The Soft Science of Dietary Fat is a summary of an article in Science Magazine reporting that mainstream nutritional science has demonized dietary fat, yet 50 years and hundreds of millions of dollars of research have failed to prove that eating a low-fat diet will help you live longer. In fact, there are good reasons to believe high-carbohydrate diets may be even worse than high-fat diets. Here is the text from the original article by Gary Taubes.
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!
This recipe is so simple but so tasty. I use almond flour I grind myself (use a coffee grinder–it’s so much cheaper than buying bags of almond flour at the grocery store or online). The first loaf I made as stated and felt it was a little too much on the coconut. The second loaf I exchanged the coconut oil for bacon grease, which worked well but was a little too strong on the bacon. The third loaf I used half coconut oil and half bacon grease and I really love the taste. A little smear of almond butter and a dollop of jam really makes this a great Paleo breakfast!
Paleo diets are based on a simple premise – if the cavemen didn’t eat it, you shouldn’t either. So long to refined sugar, dairy, legumes and grains (this is pre-agricultural revolution), and hello to meat, fish, poultry, fruits and veggies. The idea is that by eliminating modern-era foods like highly-processed carbs and dairy, you can avoid or control “diseases of civilization” like Type 2 diabetes and heart disease, and likely lose weight too. What you eat and how much depend on your goals or the specific program you’re on, if you choose to follow one. The high-protein diet is ranked poorly among U.S. News experts, who consider it too restrictive to be healthy or sustainable.
The almond bread toasts well! I enjoy it with avocado in the mornings or all sorts of toppings. I feel great after eating it and restaurants let me hand them the bag and they toast it for me or use it to make sandwiches! I am very happy I can eat a bread with no nightshades-potato starch, e.g., nor yeast. My arthritis is absent when I refrain from nightshades and fermented items. I eat gluten and dairy free due to autoimmune issues and have normal labs with these dietary changes. I eat from the garden and meat, but really like breads! I like ALL of Julian’s breads and there is zero competition out there! Thank you, Julian, for loving us enough to feed us!
Origins and Evolution of Human Diet was an academic web site at the University of Arkansas devoted to discussion of evolution and the human diet. They had good articles on the conferences link. Here is one from the archives: Boyd Eaton's Evolution, Diet and Health which argues that current w-6 : w-3 imbalance together with absolute dietary DHA intake quite low in human evolutionary perspective may be relevant to the frequency of unipolar depression.

You don’t often equate coconuts as being savory, but there are a few things in play here that get this to work. The use of coconut flour replaces the typical wheat-based flour used in most store bought bread. The savory comes from a combination of flax meal, sea salt, and olive oil. Coconut flour provides the right texture and helps this taste like a bread, and is one of the more popular flours used in Paleo baking because it has more of a light and airy taste and feel to it. Since it is derived from coconuts no grains are harmed in the process.

Thank you for this recipe. This is so amazing – easy and delicious! I made it already three times today – the first time to see how it turns out, the other times because it was so good. My 10 years old son loved it and couldn’t stop eating it as a desert with a little maple syrup. He said that it tasted like Yorkshire pudding. In one of them I replaced the half spoon of butter with 1 tablespoon of unsweetened apple sauce – it became more moist and puffed up more than the others. I could still toast it in the toaster and was very good.


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/

I don’t have a processor big enough for the ingredients so I used my big mixer. I was afraid that the bread would come out tough because I used the mixer, but it wasn’t. It came out light and delicious, with a nice brown crusty crust and a soft inside-I love the nutty flavor. This one is a keeper- I’ll be making this often. Ditto your paleo breakfast bread.

Vinegar might seem like an odd ingredient for bread, but in this recipe, it's an important one! There's baking soda in this recipe, and in order for it to work properly, it needs an acid. That's where the vinegar comes in. No acid = no lift, so we want to make sure we've got something acidic in the dough to put that baking soda to work. If you don't have vinegar on hand, try lemon juice!
It took a month or so, but I finally decided to start playing around with adding a few other paleo-friendly starches, like arrowroot and tapioca. That’s what it took for me to come up with what I consider to be the perfect loaf. I had been holding out on adding other starches because I wanted to keep my ingredient list minimal, but really, these additions make all the difference in the end result of this bread.
As paleo guru Robb Wolf puts it, think of a 100-yard football field. The first 99.5 yards are how long Homo-Sapiens spent as hunter-gatherers. As they became REALLY good at hunting and gathering our bodies adapted to that lifestyle over thousands of years. That last half-yard represents our species after the agricultural revolution, where our diet has shifted (but our genetics haven’t).

I just made version #2, and it was delicious. My pan was slightly larger, but I kept the 30 minute cooking time. It came out more golden brown on the outside, but it was perfectly moist. This is SO much tastier than store loaves, and I love slicing it thick. I greased my pan with butter and coconut oil and lined it with wax paper on the bottom, and it slipped right out.
Excluding foods. The exclusion of entire categories of commonly eaten foods like whole grains and dairy requires frequent label reading in the supermarket and in restaurants. It may also increase the risk of deficiencies such as calcium, vitamin D, and B vitamins, if these nutrients are not consistently eaten from the allowed foods or a vitamin supplement. For example, there are some nondairy calcium-rich foods that are absorbed well by the body such as collard and turnip greens or canned bone-in sardines and salmon, but you would have to eat five or more servings of these greens and fish bones daily to meet recommended calcium needs. (Note that some greens like spinach that are touted to be calcium-rich also contain oxalates and phytates that bind to calcium so very little is actually absorbed.) One small, short-term intervention study of healthy participants showed a 53% decrease from baseline in calcium intake after following a Paleo diet for three weeks. [8] Furthermore, the exclusion of whole grains can result in reduced consumption of beneficial nutrients such as fiber and thus may increase one’s risk for diabetes and heart disease.
I have recently discovered your website and I’m so pleased that I did. There is so much content there. It’s the bread I’m particularly interested in at this point since I have not had any bread for about two and a half years so I went straight there. I tried your world famous paleo bread and I must say it was very nice. However it does not look like your bread in that mine was much darker and much denser. I tried to find a comment where you addressed this issue but I only got as far as some comments regarding the height of the bread. You stated that the tin size was most likely incorrect. I’m sure my tin as a bit on the big side but when I look at the pic of your bread I can see yours is a much lighter bread than mine and also much lighter in colour.
Protein is a staple of the caveman diet- specifically options that are grass-fed, wild caught or organic, as these options are often from animals raised in environments that encourage natural behavior. And because our ancestors didn't just live off chicken and beef, they hunted a wide variety of meat, the more variety you can add to your proteins, the better!
Hi Julia, If you use a larger size pan than I indicate for the recipe, your batter won’t fill it up and your loaf will be flat. Another example is if you fill a 1/2 cup with 1/2 cup of water, the water comes to the top of the cup, if you transfer that 1/2 cup of water to a 1 cup measuring cup, it will only fill it halfway. That’s what’s happening to the bread when the pan used it too large :-)
I tried this several times and the taste was excellent, much better than expected. Even though not especially crumbly , it was for my monster sandwiches. So I tried a few times to modify it , and the one where I doubled the arrowroot and added one tablespoon of gum arabic worked really well. I looked up gum arabic in pubmed and could not find any negative effects, but some positive. Also I did use a substantial portion of butter from Brittany, which I found at Trader Joe’s. This butter is super tasty and since it is from southern europe probably approved by Dr. Gundry ( low casein A1).
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 🙂
Thanks for the recipe! I actually made it this morning, but instead of making it as a loaf bread, I cooked the batter up pancake style. Mostly because I wanted “bread” quickly! I really wanted a BLT for breakfast so using your batter as a pancake, made it cook quickly. Then I quickly whipped up some homemade mayo and fried some bacon. What a tasty breakfast! Thanks again!!
One of the foods that people tell us they miss most after going keto is bread. (And cookies or cakes, but you get the idea.) We get it, bread is undeniably comfort food. Growing up, it wasn’t unheard of to eat toast for breakfast, a sandwich for lunch, and maybe even a slice of buttered bread along with dinner. Not only is that ton of carbs, but it’s also a lot of empty calories when we could have been eating real-food alternatives, like this bread made from nutrient-dense ingredients!
Once your yeast is proofed, add in the egg, egg whites, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become thick as the flours absorb the moisture. 
It’s easy to find more guidance online, but a book also makes a handy reference. "The Paleo Diet," for example, outlines basic Paleo principles and offers three “levels” that allow for different degrees of cheating – three “open meals” per week on the “entry level” plan, two on “maintenance” and just one on “maximal.” Depending on the level, you might also get “transitional” condiments (low-fat dressing and salsa) and drinks (coffee, beer or wine in moderation) to wash down the meat and plants. You can use the levels as you like. Start with the first and move gradually to the more restrictive – or just stay put. For more dramatic changes, head right to the third.
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
Hey Maya!! This is the 2nd recipe I’ve tried off your website and again I love it!! Turned out really well. I can have sandwiches again or a quick piece Of toast when I’m in a hurry to get out the door. I was skeptical about the xanthan gum since I tried a recipe using psyllium husk powder. I did not like it. I can’t taste the xanthan gum so I have no problem using it going forward. Thanks again for the recipe!!!
The Primal Blueprint Cookbook: Primal, Low Carb, Paleo, Grain-Free, Dairy-Free and Gluten-Free by Mark Sisson and Jennifer Meier. Recipes include: Roasted Leg of Lamb with Herbs and Garlic, Salmon Chowder with Coconut Milk, Tomatoes Stuffed with Ground Bison and Eggs, and Baked Chocolate Custard. Recipes are simple and have limited ingredients. Complaints are the book is stuffed with unnecessary photos and proofreading could have been better, e.g. oven temperatures were left out. And recipes are not truly paleo. Despite what is on the cover dairy is used in some recipes. The Amazon reviews average to 4+ stars.
Traditional lemon bars are so good, but that sugar high comes with a subsequent crash. That’s not the case with this Paleo-friendly version. Using honey instead of refined sugar keeps things sweet without throwing your blood sugar out of whack, while using coconut flour in the crust makes it perfectly crunchy. Make an extra batch because these will go quickly.
All content on elanaspantry.com is licensed and the original creation and property of elana's pantry (unless otherwise noted). You may use recipes from elanaspantry.com as long as their usage adheres to the following license criteria: (i) the recipe is to be credited to elanaspantry.com; such credit is to be linked back to the original recipe at http://www.elanaspantry.com/ (ii) you may not use any recipes for commercial purposes. Photos on elanaspantry.com may not be used.

This way of eating has made me feel better in so many ways. I just had such a craving For the texture of cake or bread last night that I had a piece of cake and a sandwich wrap! I knew I had to find a way to satisfy that craving and considered eating a sandwich once a week. Now I can do it without too many carbs. Thanks for taking the time to make it come out right. No more carb BINGES for me.


The Paleolithic Prescription: A Program of Diet & Exercise and a Design for Living by S. Boyd Eaton, M.D., Marjorie Shostak and Melvin Konner. This book, published in 1988, was the start of the Paleolithic diet movement. Its recommendations are not in line with what today is considered a paleo diet, as whole grain breads and pastas, legumes and some low fat dairy products are allowed. However, it is still a profoundly important book. Used books are available for a reasonable price.
The New Evolution Diet: What Our Paleolithic Ancestors Can Teach Us about Weight Loss, Fitness, and Aging by Arthur De Vany. Art is the grandfather of the "Paleo Lifestyle" movement. The plan is built on three principles: (1) eat three meals a day made up of nonstarchy vegetables, fruits, and lean proteins; (2) skip meals occasionally to promote a low fasting blood insulin level; and (3) exercise less, not more, in shorter, high-intensity bursts. Note that the book is anti-fat. All oils are to be avoided, though canola is considered okay for higher temperatures. Egg yolks are to be skipped now and then. Published December 21, 2010.
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!

Alcohol is a no-no if you are strict paleo. Beer is made from grains, and liquor also contains traces of gluten. But, good news for cider-lovers: most hard ciders are gluten-free, so they are allowed. Check the label to be sure. Red wine is more accepted in the paleo community because it contains the antioxidant resveratrol, but sorry chardonnay lovers, white wine is technically not allowed.
this bread is fabulous! i made it in a larger bread pan, making the loaf a bit short. . . Next time, i’ll use a pyrex bread pan (smaller) so that the loaf is a bit taller. Wondering if i could make 1.5 of the recipe for a taller loaf in my bigger pan. . . so many things to try. Oh and my kids loved it! They thought it was banana bread even though it isn’t really sweet, i think the texture gave them that impression. I am thinking i could use this as a base for a yummy banana bread, adding a banana or two. I’ll let you know if i try that.

Autoimmunity is a process in which our bodies own immune system attacks “us.” Normally the immune system protects us from bacterial, viral, and parasitic infections. The immune system identifies a foreign invader, attacks it, and ideally clears the infection. A good analogy for autoimmunity is the case of tissue rejection after organ donation. If someone requires a new heart, lung kidney or liver due to disease or injury, a donor organ may be an option. The first step in this process is trying to find a tissue “match”. All of us have molecules in our tissues that our immune system uses to recognize self from non-self. If a donated organ is not close enough to the recipient in tissue type the immune system will attack and destroy the organ. In autoimmunity, a similar process occurs in that an individuals own tissue is confused as something foreign and the immune system attacks this “mislabeled” tissue. Common forms of autoimmunity include Multiple Sclerosis, Rheumatoid Arthritis, Lupus, and Vitiligo to name only a tiny fraction of autoimmune diseases. Elements of autoimmunity are likely at play in conditions as seemingly unrelated as Schizophrenia, infertility, and various forms of cancer.


I don’t want to give negative criticism, but (uh oh here we go) active bacterial cultures such as ACV and yogurt (I make my own homemade both) will not survive baking, frying, microwaving nor any other heating or freezing. Both bacteria carriers function as a leavening agent, but in terms of health benefits, you can use any good tasting, naturally sourced vinegar, and the yogurt will raise the dough but after being baked neither does anything for your gut. I also should point out to the folks determined to cook with coconut oil, that a MTC oil like coconut becomes almost the same as any other vegetable oil once it hits smoking temp. So baking it you might as well have saved your money and used butter or an oil. For MtC benefits and bacterial cultures, keep everything out of the microwave, have the coconut oil as a topping and yogurt as a smoothie on the side.
You may lose weight on the Paleo Diet. If you build a “calorie deficit” into your Paleo plan – eating fewer calories than your daily recommended max or burning off extra by exercising – you should shed some pounds. How quickly and whether you keep them off is up to you. A 2015 review in the Journal of Gastrointestinal Liver Diseases concluded that a Paleo-esque diet “might be an acceptable antidote to the unhealthy Western diet, but only unequivocal results from randomized controlled trials or meta-analyses will support this hypothesis.” On that, we’re still waiting. In the meantime, here’s what has been found about the diet and others like it:

This bread does have quite a few ingredients, but you’ll find that most are staple paleo and keto pantry ingredients. In the list below you’ll find details on several ingredients and possible subs. But if possible, please do try and make this recipe without any subs. As out of the 18 permutations we tried, this one really was terrific and the absolute best.

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!


I would like to try this Paleo recipe as it really does look like a healthy one! We appreciate all your hard work “tweaking” these recipes to get them just right! However, I would like to comment that some of your recipe “supporters” live in Canada and we can’t get some of the brand named items you mention at times. Perhaps for this reason some have asked re substitutions. As an example, I made your Chocolate Prune Bars the other day but wasn’t sure about the NuNaturals Stevia. I didn’t know whether it was a powder or a liquid, and since we don’t have that brand here I took a “leap in the dark” and used SweetLeaf Vanilla Creme since there was vanilla in the recipe anyway. I’m sure yours turned out better than mine but I’m going to try again. Also, wasn’t sure whether the chocolate chips were semi-sweet or unsweetened, but just used what I had, which was bittersweet. I guess that item is pretty well a personal choice. Just thought I would let you know that we do have some different brand names in Canada which can sometimes confuse the issue.
Yes, if you bake this as muffins you will need to adjust the cooking time. If it’s a regular oven, start checking it around 15 min, if you have a convection oven, start checking them around 12 min. Also the size of your muffin tins will affect the outcome so if yours are smaller, just keep an eye on them and when they smell good and look done, start testing them with a toothpick. If it comes out clean, they are done.
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.
Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health by Gary Taubes expounds on his 2002 article in the NY Times (What if It's All Been a Big Fat Lie?) and then in Science Magazine (see below). He shows how public health data has been misinterpreted to mark dietary fat and cholesterol as the primary causes of coronary heart disease. Deeper examination, he says, shows that heart disease and other diseases of civilization appear to result from increased consumption of refined carbohydrates: sugar, white flour and white rice. Or in other words, without using the word Paleolithic, he justifies the paleo diet. Here is an excellent chapter by chapter summary of the book [archive.org].
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!
Just finished baking this tonight. It’s a little bit on the eggy side for me, so I will follow other comments and use half egg whites beaten until fluffy next time. I didn’t have flax meal so used 1/4 C more coconut flour. It’s really light and has great coconut flavor, which is my preference. My 4-yr old son liked it! I am so happy about that. I topped it with some strawberry preserves and he is enjoying it with a cup of warm milk. I did have a little tunnel of under-doneness on top, but I moved the oven rack to the top and popped it under the broiler for 3 minutes which seemed to solve the problem. Overall – I am surprised that the texture is closer to white bread than I had expected. I am just REALLY happy to have some bread after my first month on Paleo and feel absolutely NOT GUILTY! YAYYY!
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.
Ok, I did mine a little different. I can’t eat the almond flour so I substituted non glutton Oat flour and I also added chia seeds. I wasn’t able to get the right sized pan, mine is the larger one, so I noticed that the bread wasn’t going to be very high, so …. I made another batch of bread, added it to the lower layer and cooked. Oh wow!! So good!! But I can’t eat it all at once. Poo! Anyway, don’t be afraid to use the bigger pan, just double the recipe.
Thanks for the recipe! I actually made it this morning, but instead of making it as a loaf bread, I cooked the batter up pancake style. Mostly because I wanted “bread” quickly! I really wanted a BLT for breakfast so using your batter as a pancake, made it cook quickly. Then I quickly whipped up some homemade mayo and fried some bacon. What a tasty breakfast! Thanks again!!
×