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)
Thanks for this recipe and all the tweeking that went into it. I was too rushed in town (Vancouver,B.C.) yesterday to make it to the store to buy a new gluten-free bagel they now carry (baker from Colorado!)(if you can believe it!),so now I can satisfy the craving with this recipe. I have been using your Traditional Irish Soda Bread as my mainstay (use to be the carrot cake cupcakes with added grated apple,poppy seeds, dates…) and at Easter I was missing the taste of Hot Cross Buns so I added 1/4cup currants, 1tsp cinnamon, 1/4tsp nutmeg, dash of clove & allspice and 1/4cup diced candied peel to the soda bread and it was a great substitute. Last week I tried adding dates to the mix but hit critical load and got to eat tasty crumbs!

To come back on the diet not being paleo….u can adjust a little…use coconut oil and the coconut cream and then it is paleo as she already wrote down. I follow the paleo diet via the dr terry wahls protocol because off my ms and not aloud butter neither so I made a couple of changes and btw! With the paleo u are aloud to eat for example Ghee butter,go and look it up!!!


Baked this bread yesterday and it exceeded my expectations! I’ve baked other GF/low-carb breads and was always dissatisfied with the texture. The combo of almond flour, coconut flour, and flax works really well here. The Paleo bread’s flavor reminds me of a popover, and it holds up well in sandwiches. It did take a long time to bake, but that might just be my oven. The bread looks and tastes great! Thank you, Elena!

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.
Thanks so much for the link love, dear Elana! I’m so, so happy you are enjoying our bees’ honey! :-) I’ve been making a similar paleo bread of late, but mine doesn’t contain coconut flour or ACV. I’m intrigued with your variations, but more importantly I know it’s good as you have just posted this recipe and I’ve already seen folks reference it in their posts! Now that’s a stellar recommendation, my friend! ;-)
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.

Thank you for the terrific recipe. I must admit that this really turned out to be “oopsie bread” for me. Due to the expensive nature of the recipe (organic eggs, almond flour, grass fed butter) I really attempted to follow the recipe perfectly instead of going with my usual improvisational style. I also do not have a food processor however that did not impede anything… a hand mixer and a deft hand did the trick. I did add the optional xanthum gum and erythritol but not the cream of tartar. The batter filled my silicone loaf pan to the top, I smoothed it out and popped it into the oven. Then, to my horror, I saw the little pot of melted butter still on the stovetop. There was nothing to be done except cross my fingers and hope for the 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 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.
Made this for the first time and after reading all the reviews about dense and not rising, decided to separate egg whites and yolks and whisk first the whites and then the yolks to increase volume, as one would for a sponge cake. Must confess to adding a pinch of cream of tartar to the whites, ( this is one of the ingredients in baking powder so shouldn’t upset the purists). I also only had almond meal ( trader joes) unblanched, and substituted fresh lime juice for the vinegar and used 1tbsp olive oil, didn’t have coconut oil. Once all three bowls were mixed thoroughly (1.whites, 2.yolks plus honey, oil and lime juice, and 3. dry ingredients whizzed tog. In processor,) gently fold all together, yolk mix into whites, then dry mix into egg mix . Put into oiled loaf pan and bake as directed……….it turned out just perfect and delicious……..looks like the picture only much darker because of the almond meal…..more like a whole wheat loaf would look…I am so pleased, the added step is worth the trouble, it rose to the top of the pan and very light and easy to slice.

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Sometimes you don’t need a loaf of bread, and you just need enough for yourself to make a sandwich or to serve as a side to a hearty Paleo chili. This single serve recipe can easily be multiplied if needed, but it’s best when used as a one-serving bread when you don’t have the time, desire, or need for more than just enough for yourself. The way they’ve figure out how to make this Paleo friendly and ready to go in just a few minutes is impressive. It makes the perfect companion to all sorts of soups and stews, as the bookends to a sandwich, or as an accompaniment to eggs and bacon.

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.
The paleo diet is meant to mimic what our preagricultural, hunter-gatherer ancestors ate. The premise is that the current Western diet is contributing to the rise of chronic diseases such as obesity, heart disease and cancer. This diet, paleo proponents claim, can reduce inflammation, improve workouts, increase energy, help with weight loss, stabilize blood sugar and even reduce the risk of chronic diseases.
This is great! I have tried GF bread recipes numerous times, to no avail… which was very disheartening, since I can make wonderful wheat bread without even thinking about it! But THIS recipe turned out great! It made a fluffy, moist bread that held up to slicing, holding burgers, everything you could want in a bread! And it couldn’t get any simpler to make. I doubled the recipe and baked in a loaf pan for 30min as suggested above, since I don’t have the rings, and it was great. Thank you for an awesome recipe!
About 3 years ago I went grain free for the second time in my life. At that time I downloaded about 20 grain free bread recipes three were good and edible and could withstand the rigors of actual lunch meat/sandwich making, but this one has stood the test of time. This is the recipe I go back to every time, it delicious and passes the sandwich test. Here s what I have learned: I like to make a double batch, I like to beat the wet ingredients into a stiff foam, everything works best at room temperature, the baking time is about an hour in a glass pyrex loaf pan, It MUST be stored in the fridge wrapped in a paper towel then in a zippy bag, it needs to be toasted for sandwiches. I make this bread for non grain-free friends and neighbors and they love it too.
I am just wondering is the a specific serving size to this? It seems like about 4 small slices (I would guess that is 2 servings) or do pale eaters truly not care about portions at all? I know good fats are encouraged.. but is what is considered a healthy portion of fat (even good for you clean fats)? I am now second guessing, that this is so much almond in that much almond flour…it is way beyond a normal handful of almonds (which I would consider a healthy portion. Help? Thank you!
Diana Schwarzbein is another M.D. that has come to realize that low carb is what works. See reviews at The Schwarzbein Principle. The book is based on her work with insulin-resistant patients with Type II diabetes. She concludes that low-fat diets cause heart attacks, eating fat makes you lose body fat, and it's important to eat high-cholesterol foods every day.
Baking with almond flour can sometimes be tricky and not all brands give you the same results. Actually, the one you cited is my least favorite and usually makes baked goods sink in the middle, get very dense and also crumbly. I highly suggest you use one of the brands of blanched almond flour I recommend. My favorites are by Honeyville, Welbee’s and Nuts(.com). Here’s Welbee’s on Amazon for $23 for 2 LB http://amzn.to/1M5cDzG

I also have had the “raw tunnel” of dough in the middle – TWICE now. I’ve followed the recipe to a “t,” except for the name brand Magic Line Pan (I do have the correct size pan though). Thanks for the tip to cover w/foil. I did it after the 30 min, but I’ll try it from the start. I also had added an extra 20 minutes. Strange ours turn out this way after reading how perfect others’ turn out?! Thanks gals! Happy baking!
So.. let’s talk about the needed part. Quick, what’s the one thing you can’t live without, food wise? That you NEED!! Here’s what I hear a lot when I explain the Paleo or grain free style of eating. “Oh my Goodness, how can I live without bread or a good sandwich bread?” Well ya, bread is so delicious and I don’t always make paleo bread, but when I do, it’s usually for a good reason.
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!
We Want to Live: The Primal Diet (2005 Expanded Edition) is a book by Aajonus Vonderplanitz. His basic philosophy is that (a) food is to be eaten in a live, raw condition; and (b) a diet rich in raw fats and raw meats from natural sources is essential to health. However his diet includes massive amounts of raw dairy. From the Planets is a book review by Ralph W. Moss. The Live-Food Mailing List discusses the concepts of this book.
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!!

Our family LOVES your paleo bread recipe (among others–like the muffins, cupcakes, cookies…) I’m wondering if have any plans to work on a Paleo Tortilla?? Mark’s Daily Apple posted one–I’ve made it a couple of times–changing the recipe a bit–but have not figured out a way to keep the tortilla from falling apart once you fill it. Any suggestions or tips would be GREATLY appreciated.

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!!
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!
I make my own ACV from apple scraps. It’s so easy….after peeling and coring apples for another recipe, you take the scraps, let them air dry for a bit, then put them in a jar with water, cover with coffee filter and rubberband, put in cabinet and let it sit. 3 days is minimum, and better is 5-6 weeks or longer. I have let it sit for months and have come out with a great product. My first batch, I did add a couple tablespoons of Braggs as a starter. This will create a “mother” you can use over and over again. It’s a continuous process…and you never run out of ACV!
In our keto bread recipe, we use a combination of coconut and almond flours so neither is overpowering. We also use a touch of psyllium husk powder to help achieve the right texture. A little bit of beef gelatin acts as a binder and adds bread-like “chew” to the final result. Our recipe only contains egg whites, which add structure and act as a natural leavening agent, but without the eggy flavor that the yolks would add.
I just made this recipe and it was AMAZING! I used almond meal (because I just made almond milk a few days ago, so the “meal” was what I had left over). It came out so moist, light and fluffy….not dense at all! Do you think it would freeze well? What would happen if I only put 3 eggs in? Have you tried less eggs? Thanks for posting such a great recipe!
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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