I have all the seeds but sesame seeds. I just have a small jar of those for using on top of things. Which of the other seeds could I use instead? Or, maybe chia seeds in a smaller amount? I also have a 3 seed mix with chia, flax and hemp. It really looks great! I haven’t had a lot of success with other keto, low carb breads. Want to give this a try.

ok my bread did not quite look like this.it had ammonia scents. serious…. seriously working recipes….open to suggestion…my husband’s mum was a a baker…..I fail at every attempt to provide. Your assistance is helpful.thx I am the ever so lucky lin..plan to stay lucky….(ps do this b/c my bs is borderline.fasting bs +90……..and though, my spouse refuses to acknowledge it he has issues as wel).180 after a mango whatever…I love this man, and plan to keep him with me. forever….pls assist..so tired of numbers that are compromised….bull ..we are a unique community because we care…many others are impacted, they just do not connect… We are the only people who appear to care about what elevated glucose does to people….I care for my mum…….she is blind…..confused……multiple strokes..pls, keep helping…Mom was a pilot, a photograhpher, an independent woman from the age of 15. Now, she lves in a bedroom, vision gone, and momory deplleted…….life does not have to end this way. She loves your recipes……I prep them……you have made her happy…love, lucky lin………..
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.
A great question to ask is “Does the Paleo diet work?” Here we have a head to head comparison between the Paleo diet and Mediterranean diet in insulin resistant Type 2 Diabetics. The results? The Paleo diet group REVERSED the signs and symptoms of insulin resistant, Type 2 diabetes. The Mediterranean diet showed little if any improvements. It is worth noting that the Mediterranean diet is generally held up by our government as “the diet to emulate” despite better alternatives. You can find an abstract and the complete paper here.

I made this bread recipe today using the ingredients shown in the recipe. Since I don’t own small sized bread pans I cooked this in my enamelled cast iron LeCreuset Pate Terrine with a parchment paper liner. It made a long low loaf, perfect for smaller sandwiches or for hors d’oeuvres with a gorgeous crust. I was a little worried about the coconut oil taste being dominant in the bread but thankfully, it wasn’t. I sprinkled raw sunflower seeds all the way down the top of the loaf. I poured some apple cider vinegar into my tablespoon but finished off the amount with boiled cider to add to the apple flavor.
I’ve made this bread several times now in a traditional loaf pan and it came out great. A little short, but fully cooked and tasty and since i wasn’t using it to make a sandwich I was ok with the short, squatty loaf. The other day i decided to add the magic line loaf pan to my amazon order just to see what was so great about using this kind of pan. I made the recipe (the first one) just as I always have, same ingredients, same proportions, no subs and my bread came out barely cooked. The whole inside was raw. I continued to bake it and continued to bake it…..for another 45 min! and still raw. I pulled off the cooked “sides” and put the raw goopy mess back in the pan for another 30 min. Still raw in the middle. Not sure what’s so “magic” about this pan….???
This is the best keto bread I have ever made! By far! My bread was a little flat, but I think my baking powder needs to be replaced. I did make two substitutions with this recipe. I replaced egg whites with whole eggs, and ghee with coconut oil. Everything else, I already had on hand. I will definitely make this again and play with it a little. Really delicious bread.

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’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.
As much as I love your recipes, what your calling paleo isn’t really paleo. For examplpe, apple cider vinegar, agave nectar, and salt aren’t paleo foods. There is a lot of hype out there about eating paleo. As a nutritionist, I find some of the claims about what paleo is disconcerting and confusing. I hope people are seeking help when they are following any “diet.”
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!

Mine had a distinct ammonia scent, which I noticed from the comments was an issue for a few other posters as well. My research tells me not enough acid in my batch to neutralize the soda. I may have left it a bit too long in my processor because my coconut oil was lumpy and I was trying to break it up. It tastes a bit like Irish soda bread, which is not my favorite. I’m thinking of experimenting with baking powder instead to suit my personal preference.


Andrew. it probably was almond flour and they called it powder to let people know it was finely ground. I think next time be sure to preheat your oven and if you can get an oven thermometer to make sure the temperature is where you want it. Also, use arrowroot instead of tapioca if you can find it. You could blend the wet ingredients in a blender or beat the eggs well. You can also beat the egg whites until stiff peaks form and then gently fold that into the batter to give your bread more lift. Keep me posted please 🙂
By latest count, about 800 Hiwi live in palm thatched huts in Colombia and Venezuela. In 1990 Ana Magdalena Hurtado and Kim Hill—now both at Arizona State University in Tempe—published a thorough study (pdf) of the Hiwi diet in the neotropical savannas of the Orinoco River basin in Southwestern Venezuela. Vast grasslands with belts of forest, these savannas receive plenty of rain between May and November. From January through March, however, precipitation is rare: the grasses shrivel, while lakes and lagoons evaporate. Fish trapped in shrinking pools of water are easy targets for caiman, capybaras and turtles. In turn, the desiccating lakes become prime hunting territory for the Hiwi. During the wet season, however, the Hiwi mainly hunt for animals in the forest, using bows and arrows.
Buried in the middle of The Revised Metabolic Oncolytic Regimen for Effecting Lysis in Solid Tumors one can find their diet recommendations for tumor control. It has a paleo diet orientation. Protein is 35%, preferably Omega 3 rich. Carbohydrates (also 35%) are only vegetables and fruit, no beans, bread, potatoes, or any grain. Then dietary and supplemental forms of fat should provide 20-30% of (daily) calories.
I just found this recipe and I notice that the recipes are very similar: this one has the addition of a little coconut flour, half the salt and half the vinegar, but maintains the baking soda quantity. How does the the texture of this bread compare to your low carb corn bread? I’m very curious about what went into the decisions that differentiate the two breads.

The NY Times had a blog article on Good News on Saturated Fat which is reporting on Gary Taubes's interpretation of the new report in The New England Journal of Medicine on a two-year diet experiment in Israel. A followup is the post The Fat Fight Goes On where Gary rebuts the arguments against the study. And here's a good interview with Taubes (and includes a good summary): Gary Taubes on Cold Fusion, Good Nutrition and What Makes Bad (and Good) Science.
Hi Gabriel, thank you! I think using bananas in this recipe will not work in place of the arrowroot. Although the bananas are also a starch, it will add moisture and affect the overall texture and taste. You could maybe substitute the yogurt for the bananas, but again the taste of your bread will be different. I have a few banana bread recipes on this blog. Do a search for banana bread to find them.
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.

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.
For example, the University of Lund found that a Paleolithic diet improves glucose tolerance more than a Mediterranean-like diet in 29 individuals with ischemic heart disease. The University of Lund also found, in a separate study, that the Paleolithic diet improved glycemic control and several cardiovascular risk factors compared to a Diabetes diet in 13 patients with type 2 diabetes in a three-month trial. Another study, by the Karolinska Institute in Huddinge, Sweden, found that eating short-term Paleolithic or hunter-gatherer diets to prevent cardiovascular diseases showed some favorable effects, but they noted that further studies were warranted. 
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).  

This bread is so so good! I love that it doesn’t have Cassava flour, which upsets my stomach a little. It was so easy and the recipe is also pretty forgiving. I had a crazy two year old (who I thought would like to “help”) and an infant while I was making this and ended up spilling some of the flours and I didn’t measure very accurately and it still came out amazing! Thank you for the recipe!


hi Adriana! I tried this recipe but tweaked it a bit since I don’t have arrowroot flour. I used rice flour for the meantime cause it’s the only one I have here. Since I also have only one egg available, I reduced the other ingredients to 1/4 of the original. The recipe yielded one mini loaf bread. Tasty and tender texture like regular flour bread with a little gritty texture cause I just ground slivered almond in a seed grinder. But still loved the outcome. and it smells fantastic during baking. I posted the image in my instagram at http://instagram.com/karenieavila. Thank you for sharing your recipes to the world.:-)
Argh! I’ve literally made 4 different recipes today for yeast free/gluten free breads, and every last one has been a fail. This one is in the oven as I write (please let it be good!). I had to sub a flour because hubby can’t have almond products so I will keep that in mind if it’s not perfect, but seems to at least have potential. I also only had duck eggs, which are large, so used 3 instead of 4 (can’t have chicken eggs either). I will let you know how it turned out! Thanks for the recipe!
The Raw Paleo Diet & Lifestyle site is a resource created by members of the Raw Paleolithic Diet community for people looking to improve their health by choosing a more historically natural approach to diet, fitness and lifestyle. They have two forums: Raw Paleo Forum. It has some activity. And Raw Paleo Diet, or RVAF Raw Veg and Animal Foods Group, a forum for followers of semi-RPD diets, (such as Aajonus Vonderplanitz's Primal Diet/Weston-Price Diet/Sally Fallon/Instincto) and followers of the NeanderThin/Paleo/Stefansson Diets, who, for health reasons, wish to pursue a more fully Raw, Paleolithic variation of those diets.
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 just found this recipe and I notice that the recipes are very similar: this one has the addition of a little coconut flour, half the salt and half the vinegar, but maintains the baking soda quantity. How does the the texture of this bread compare to your low carb corn bread? I’m very curious about what went into the decisions that differentiate the two breads.
The digestive abilities of anatomically modern humans, however, are different from those of Paleolithic humans, which undermines the diet's core premise.[4] During the 2.6-million-year-long Paleolithic era, the highly variable climate and worldwide spread of human populations meant that humans were, by necessity, nutritionally adaptable. Supporters of the diet mistakenly presuppose that human digestion has remained essentially unchanged over time.[4][5]
If possible, can you create a bread recipe that is keto friendly, and can be made in a bread machine? I have found a successful low carb bread recipe that my husband likes to eat but that includes vital wheat gluten. I have been trying to find a recipe that can be made in a bread machine and that doesn’t require gluten for some time, but I have been unsuccessful. Please create one.

According to the model from the evolutionary discordance hypothesis, "[M]any chronic diseases and degenerative conditions evident in modern Western populations have arisen because of a mismatch between Stone Age genes and modern lifestyles."[26] Advocates of the modern Paleo diet have formed their dietary recommendations based on this hypothesis. They argue that modern humans should follow a diet that is nutritionally closer to that of their Paleolithic ancestors.
I followed the recipe as is. No coconut flavor and does not have an eggy taste like so many other paleo breads i have tried. I was worried as it did smell eggy while it was baking. This is the BEST PALEO BREAD hands down. The search is over. Dont wait to try it. Mine came out the perfect height. Thank you Michelle!!!!! Never a bad recipe from this blog.
Early man didn’t have microwaves, but if they did they surely could have whipped up some of this Paleo bread. Sometimes you need or want bread in a hurry, like if you forgot to make it, or if you realize that a meal would be perfectly complete if it just had some bread to go with it. While there may not be any ancestral connection to our love of bread, it’s hard to argue that it’s become a staple of many diets, and really helps to satiate an appetite. But since it represents a part of the Neolithic time, bread isn’t truly Paleo even if it’s made with Paleo friendly ingredients.
Obesity, heart disease, and diabetes: These are just a few of the health conditions that proponents of thePaleolithic diet, or caveman diet, blame on our sedentary lifestyles and modern diets, which are loaded with sugar, fat, and processed foods. Their proposed solution? Cut modern foods from our diet and return to the way our early hunter-gatherer ancestors ate.
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