I have made this now about 10 times. The first time I made them too thin. I use two muffin top pans (6 wells in each) and I filled 8 the first time. Then I went to six and it was perfect. My grandson is so happy we have bread again. Everyone loves it slathered in kerrygold butter. I make a double batch to get 12 pieces. I also make a single batch with garlic, extra salt and Parmesan cheese in the batter. I sprinkled some cheese on top of the batter before baking. The garlic bread was so delicious! Thanks for a super simple delicious recipe that I can make in five minutes.

Joel Runyon is the founder of Ultimate Paleo Guide and CEO of Paleo Meal Plans. He's a precision nutrition, and Gym Jones Level 1 certified, and helped millions of people get healthy and lose weight since 2012. Joel is also an ultra runner and endurance athlete - and in 2017, he became the the youngest person to run an ultra marathon on every continent in the world to build 7 schools with Pencils of Promise in developing countries.Follow him on Twitter, Instagram, Athlinks and read his full bio here.


I made this recipe tonight – definitely the best tasting paleo bread I’ve had. The bread didn’t rise very much, so maybe I’d do a double recipe and cook longer to get bigger slices. It also turned out a little on the crumbly side – I think mine needed more liquid because the batter was fairly dry when I put it in the pan. As someone mentioned above, I also like that it’s not super eggy tasting! I gave slices to my roommates and a friend (they’re not paleo) and they both thought it was really good – which is sayin’ something! Next time I will try a few tweaks to make is sandwich suitable, but this recipe is really tasty.
Hello!! Went grain free about two months ago to reverse a chronic illness. Am feeling great but was jonesing for a piece of bread!! Big time!! And that’s what you gave me! I wish I could share the photos I have of this loaf which baked up beautifully!! It is light and airy and tastes mild and yummy. Interestingly, when I toasted it up, a hint of coconut came out (obviously from the coconut flour). Thank you so much for sharing this… sandwich here I come!!
^ Hou JK, Lee D, Lewis J (October 2014). "Diet and inflammatory bowel disease: review of patient-targeted recommendations". Clin. Gastroenterol. Hepatol. (Review). 12 (10): 1592–600. doi:10.1016/j.cgh.2013.09.063. PMC 4021001. PMID 24107394. Even less evidence exists for the efficacy of the SCD, FODMAP, or Paleo diets. Furthermore, the practicality of maintaining these interventions over long periods of time is doubtful.
I made this recently and it was fantastic! Thank you. Although I don’t usually eat dairy, I used Greek yogurt instead of coconut cream because of the calorie difference. I recalculated the loaf based on 10 slices and found that each slice was 186 calories, so it was much less than the 280 listed. I calculated 17.5 grams carbs, 4.1 grams fiber, 13.4 net carbs, and 10.2 grams fat. Of course, the calculations depend on the brands that you use. I used Bob’s Red Mill brand Golden Flax Seed Meal, Super Fine Almond Flour (but have ordered Wellbee’s for future use), and Arrow Root flour.
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.
I came across your recipe. I am going to bake it tonight and give it a try. After being paleo for 3 years I have not missed breads or pastas. But my lovely boyfriend who grew up in an italian family loves bread and pasta. He likes making sandwiches for lunch. Knowing how terrible wheat is for the body I have been trying to find paleo bread alternatives. I cant fully change him to paleo but I have been trying to find a healthier option. I made another recipe for bread that is similar to a ciabatta bread texture. I put jam on it and I think it tastes awesome! My boyfriend tried it with his sandwhiches and didn’t like it 🙁 So I here I am on your site. I am going to give your recipe a try. I hope it has more of a bread like texture that he can enjoy. If this fails I guess I have to let him eat the regular store bought bread and become unhealthier…. ;( I hate to be that girlfriend that tries to change their man’s food habits but I hate to see how unhealthy he has become! I will update once I make the recipe tonight!
Made this tonight, and it came out delicious!! I subbed in grapeseed oil for the coconut oil, and used ground chia seed instead of the flax, because they are what I had on hand, and it is wonderful. Nice “whole grain” texture and nutty taste, so yummy just spread with good butter. Will definitely be making this again! I’m mostly Paleo, and LOVE your almond flour and coconut flour recipes, delicious and grain free. Thank you so much.
Hi Nancy, this recipe does not make enough batter to properly fill a full sized loaf pan. So, if you use the recommended size baking pan, the bread will be the proper height. If you use a pan that is bigger than the one I used, your bread will rise, but it won’t fill the pan to the right height. Here’s an example that might help –if you place 1/2 cup of water in a 1/2 measuring cup it will be 100% full to the top of the cup. If you put the same 1/2 cup of water in a 1 cup measuring cup it will only fill it 50% and will only be 1/2 full in height. That’s why a loaf pan that is too large doesn’t work for this recipe when it comes to the height of the loaf :-)
I’m new to the whole GF thing – I don’t have a physical need/condition for eating grain free, but the whole concept of this healthy way of eating intrigues me, so I’m just “testing the waters.” It is very generous that Elana shares her recipes for free so that I can give it a try before jumping in with both feet – and when/if I do, I’ll be buying her recipe books. Great blog.
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.
I’ve put together a roundup of 45 (that’s a lot!) recipes for Paleo-friendly / Paleo desserts. These will definitely come in handy for special occasions, birthdays, holidays, or for Wednesday night emergencies. I’m sorry Whole30 hasn’t completely changed my way of thinking yet… Let’s be real. I’m just being a realist and planning ahead, I know there will be days with chocolate in the forecast.
If you have more questions on specific foods, we’ve included a comprehensive list of paleo diet foods below. We’ve provided a list of the foods that are allowed on the paleo diet. We’ve also broken this list down into the specific food groups, so you can see which meats, vegetables, fruits, nuts, and fats are on the paleo diet. In addition to all of that, we’ve also included a comprehensive list of foods not allowed on the paleo diet.
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.
I so miss bread fresh from the oven (I’m going to be adding the yeast)! You are absolutely correct about beaten egg whites creating air pockets. My family has always made buttermilk pancakes from scratch and we always separate the eggs, beat the whites to soft peaks and fold them in at the last minute. The pancakes rise beautifully! Have you tried this with your keto pancakes?
Grass-fed meat is recommended on the paleo diet because it is leaner than meat from grain-fed animals and has more omega-3 fatty acids, the healthy fats that reduce inflammation in the body and protect your heart. A typical American diet is high in saturated and trans fats and lower in healthy poly- and monounsaturated fats, hence the paleo diet's emphasis on grass-fed meats, as well as seafood.
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.

Speaking from experience, you won’t be able to taste even the slightest coconut flavor in the bread, especially with just a small amount! Coconut flour has very unique properties compared to other flours (much more absorbent) and can’t be easily substituted. With how many tries it can take to get paleo baked goods to to have the right taste/texture, I recommend following Michelle’s recipe as written! 🙂
Hi Keith, hope I can help a little. Coconut flour is very dry and absorbs a LOT of moisture so it is most difficult to replace in recipes. I have had success increasing other flours and/or reducing liquid. Coconut oil can be replaced with ghee or olive oil, but the taste will change a bit. I use date sugar or honey (again, adjust liquid) in some recipes. It might just be easier for you to do a web search for coconut-free recipes!
Made this today, had a couple slices for a sandwich for lunch! My add-in spices was a Mediterranean spice blend that added a nice depth. I froze the rest for future sandwich cravings… thanks for an easy recipe with everything I have on hand! Oh, and I used 3/4 cup of dehydrated almond pulp from making milk, and 1/2 cup bob’s red mill gf flour instead of all almond flour!
I didn’t have the chai seeds or pumpkin seeds so I used ground flax seeds, extra sesame seeds and sliced almonds. I know flax absorbs moisture so I added about a 1/4 cup of water to the mix. OMG, I LOVE this bread. We have a local German baker who makes a multi-grain & seed bread that has always been my favorite and sells out first at our weekly farmers market. My bread tasted exactly the same. I’ve been doing keto since October and miss an occasional sandwich or toast. No more! THANK YOU for this recipe.

Our ancestors didn't chase cows and chickens around in the wild. They hunted game, antelopes, buffalo, and probably some animals we've never heard of that are long extinct. Their meat was generally quite lean, and provided more healthy omega 3s than meats from modern day animals, even the grass-fed ones, according to Dr. Katz. Many of the plants that thrived back then are also extinct today, making it impossible to truly follow their meal plan, he says.
People who eat Paleo are also missing out on fiber, vitamins and minerals that come from a diet that includes healthy grains and dairy products. Some nutrients that someone on a Paleo diet may be lacking are iron, zinc calcium, folate, thiamine, riboflavin, niacin, vitamin B12 and phosphorus. The UK Association of Dieticians ranked the Paleo Diet as one of the five worst celebrity diets to avoid in 2015 because cutting foods, without a good substitution, can compromise good health.
Made this bread last night to go with our homemade soup. We really liked it. I didn’t have greek yogurt so I used 1/4 cup whole milk yogurt and 1/4 cup sour cream. I also added a tiny bit of honey for sweetness. It turned out beautiful! Baked for 35 minutes. Have made many other gluten free breads and some were terrible and some just O.K. , but this is the best one we have tried. Great recipe! Can’t wait to try it toasted. Thanks so much!
Knowing what to eat is part of it, but following this fairly restrictive lifestyle in a modern environment surrounded by cookies and candy and bagels and pasta is really difficult! Factor in the “carb flu” you might go through in the first few weeks (as your body gets weaned off of carbohydrate fuel and habits), and most people give up on the Paleo diet long before it creates lasting change!
Weigh your ingredients. This will forever be a staple recommendation for any sort of gluten free baking here at gnom-gnom. As aside from leading to less dirty dishes, it will ensure consistent results time and time again. Remember that gluten free (and particularly keto) baking is notoriously finicky, and measuring by cups is anything but accurate. And if you don’t own a baking scale, measure with cups by dropping the ingredients onto them rather than scooping them out (which often leads to overpacking).
Meetup has a growing number of paleo groups, now numbering in the dozens. Each has a local message board. They have a map of Paleo Diet Meetups around the world. Initially I tried listing them all here. The number grew and Meetup wasn't letting me find groups in newest order, except for my zip code. You now have to go there to find the one nearest you.
It took me a few days to finally getting around to making these but I did because of your sloppy joe recipe you just posted. They are awesome!!! Next time I will make a double batch of buns! I used a muffin top pan for the buns and they came out perfect for tops and bottoms so I didn’t even have to split them. They bakes up really smooth and held together perfectly for wet sloppy joes! Thanks so much for developing and sharing your recipes. I am definitely becoming one of your biggest followers! Everything you make “works”!
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 Connie, I don’t recommend using whole eggs in this recipe. The two recipes are very different. The egg whites in this recipe are beaten to stiff peaks to create the fluffiness. You could fold the yolks in later, but you’d need to modify the other ingredients, and besides, the bread would turn out very egg-y. The other recipe has fewer eggs than this one, and they are added differently.

Hello Angie, the same happened here. The taste is great except the bread did not rise. It came out flat. Do I have to slice the load in the middle to get it to rise? I replaced the ghee with regular butter but everything else was the same. Also I read on a different site that if the eggs are not room temperature than that would definitely effect the rise of the bread. I took the cold eggs straight out of the fridge to get the egg whites. What do you think?
My substitutions were coconut flour instead of arrowroot and honey for maple syrup AND regular gluten free flour instead of almond flour….some almond flour but not all. I also used 3 large eggs instead of 4 medium ones. With saying all of that I had to put more liquid in..it was too dense. Coconut flour needs more liquid. The bread tastes great but it’s too dense and didn’the rIse enough. Did the maple syrup vs honey or lack of one egg have anything to do with that density? I also don’the like the sweet taste in bread. Don’t eat any sugar so I am probably super sensitive to that taste. Your thoughts on the density, not rising enough and 3 large eggs vs 4 medium ones, in terms of making the bread rise more? Also would like a harder seeded bread. Do u have a recipe for that? I like hard breads. The taste is very good but not for breakfast or sandwiches. Not for me at any rate. Any suggestions? Thanks for ur help! 

I am new to walking the Primal path, but was already missing bread and sandwiches. Thanks so much for this recipe. I made it today and it came out great. After reading all the reviews about the center not baking, I inserted my oven thermometer into the center of the loaf after 25 minutes of baking. Then I set the thermometer to alarm when it reached 195 degrees F. (That is halfway between the 190 degrees I use for white bread and 200 degrees I use for banana bread.) The center was nicely baked. Hopefully this will help others who try this recipe.
I followed this recipe meticulously…but this “bread” is nothing like sandwich bread. Extremely dense and super fatty (greasy) and my son can’t pick it up without it falling apart for a school lunch (Exactly what I wanted it for). I used the coconut cream instead of yogurt and homemade almond flour which was super fine from a quick final mix in the Vitamix. I’ll use it up with Jelly but I couldn’t imagine adding more fat to it like butter or almond butter…it already qualifies as a paper weight LOL.
I love this bread, and so do my German, bread-loving children! Hearty, rich German bread is the best in the world so that’s no small praise. I have a regular glass loaf pan, and adapt the recipe to make a full-size loaf. I add 1 extra egg (very large) and increase other ingredients 25%. Baking time is usually 5-10 minutes longer, although I reduce the temperature to 325 after it begins to brown to compensate for the glass pan. Topped with butter or pumpkin seed butter, this is my 3-year-old son’s favorite “treat” ever!

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.


WOW! This bread is amazing! I have Gestational Diabetes, and have been struggling with bread since it has been spiking my sugars. Normally I don’t each much of it, but I was just craving it today. So I made a loaf and it is delicious! I went through the comments because I only have a full size loaf pan, and did as someone else mentioned, increased the recipe by .5 (for the eggs did 8 eggs rather than 7), and it came out the perfect size and absolutely delicious. Looking forward to enjoying it the rest of the week. I used a glass full size loaf and cooked for 40 minutes at 350 degrees. I topped it with extra flax seeds because I too love the nutty flavor of flax.

I’ve put together a roundup of 45 (that’s a lot!) recipes for Paleo-friendly / Paleo desserts. These will definitely come in handy for special occasions, birthdays, holidays, or for Wednesday night emergencies. I’m sorry Whole30 hasn’t completely changed my way of thinking yet… Let’s be real. I’m just being a realist and planning ahead, I know there will be days with chocolate in the forecast.
I had an awful experience with the recommended Magic Line loaf pan. The uncoated “natural” aluminum this pan is made of can dissolve and leach into food that contains acidic ingredients. I’ve been using anodized aluminum cookware for years to prevent this from happening, and I should have known better, but I ordered the pan from Amazon anyway because I wanted the little square slices.
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OMG! Thanks for this awesome bread recipe. Is very similar to cornbread and I am a southern gal who is wheat gluten and corn gluten intolerant, having been tested at age 7 (50+) years ago allergic to both. I am going to try lowering the honey to a teaspoon and adding cheddar cheese and jalapeños to make faux jalapeño cornbread. Will let you know how it turns out. I am so thrilled to have found your website. Your information is invaluable. Bless you for sharing with the rest of us who struggle with this gluten free handicap!
Diet has been an important part of our evolution—as it is for every species—and we have inherited many adaptations from our Paleo predecessors. Understanding how we evolved could, in principle, help us make smarter dietary choices today. But the logic behind the Paleo diet fails in several ways: by making apotheosis of one particular slice of our evolutionary history; by insisting that we are biologically identical to stone age humans; and by denying the benefits of some of our more modern methods of eating.
I’ve been on a Keto diet for 8 weeks now and haven’t eaten any bread. This recipe should come with a warning – extra willpower required! ‘Cool in the pan for 2 hours’. Are you kidding me? It smelled so delicious I had to have a slice still warm, with butter. It was delicious. Next time I’ll be good and follow the instructions. Can’t wait to try the others. Thank you Elana!
I had just made some coconut oil based buttery spread and was craving rye toast, so I made a double batch, subbing 1 tablespoon almond bran for an equal amount of chia. I sprinkled in some caraway seed and onion powder. I divided the mix between two 3″ square glass pans. 99 seconds each in the microwave (1100 watts). I split one of the loaves horizontally and toasted it. Absolute perfection.

Bread was phenomenal!! I followed the recipe exactly, I had a bread pan that was about an inch wider than yours but bread still rose. Looks great, looks just like a loaf of banana bread! The bread is very buttery in flavor, I can’t have more than one slice it’s pretty rich. It’s a dense bread like banana bread. I was SO excited when I pulled it out of the oven and it looked and tasted good I did a little “I made BREAD!” dance. Alas, bread, I have missed you…
Sugar is almost always manufactured and should be avoided on the paleo diet. This means you’ll need to cut out the delicious but destructive sweets and sugars that are standard in the Standard American Diet. The rule of thumb here is: if it contains a ton of sugar, it’s probably not on the paleo diet friendly. That said, here’s a specific lists of sweets that are not on the paleo diet food list. You might want to take a moment to say goodbye to them before you start your paleo diet journey.

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.
Made this bread last night to go with our homemade soup. We really liked it. I didn’t have greek yogurt so I used 1/4 cup whole milk yogurt and 1/4 cup sour cream. I also added a tiny bit of honey for sweetness. It turned out beautiful! Baked for 35 minutes. Have made many other gluten free breads and some were terrible and some just O.K. , but this is the best one we have tried. Great recipe! Can’t wait to try it toasted. Thanks so much!
For those who were considering ordering Paleo bread from the Julian Bakery online, just a word of caution: beware! The bad reviews are really true, and I’m not one who usually does any online reviews. I have ordered both the almond and the coconut breads for awhile. I am not sure what to make of the taste of them, but the almond is definitely a no-go for me. The coconut was palatable, if you chug down some liquid with it and pretend you’re not about to choke! It’s gagging, tasteless, and soggy-at-times bread, but I guess I was desperate for a slice, truly desperate to think it was edible.
Meet Grok. According to his online profile, he is a tall, lean, ripped and agile 30-year-old. By every measure, Grok is in superb health: low blood pressure; no inflammation; ideal levels of insulin, glucose, cholesterol and triglycerides. He and his family eat really healthy, too. They gather wild seeds, grasses, and nuts; seasonal vegetables; roots and berries. They hunt and fish their own meat. Between foraging, building sturdy shelters from natural materials, collecting firewood and fending off dangerous predators far larger than himself, Grok's life is strenuous, perilous and physically demanding. Yet, somehow, he is a stress-free dude who always manages to get enough sleep and finds the time to enjoy moments of tranquility beside gurgling creeks. He is perfectly suited to his environment in every way. He is totally Zen.
My loaf came out beautifully, just like a regular loaf. The toothpick came out clean – twice! – but when I got past the third slice, the middle was hollow and the edges of the hollow area was raw.I cut it out and ate the rest, but I’m puzzled why the toothpick came out dry when it wasn’t cooked through. It is, however, the best gf bread I’ve ever had, and I will make it again. I did have to convert the temperature to Celsius, and I have a fan oven, so I will check that out.
I am so happy that I found your site! I have been trying for a couple years to find a good bread/roll recipe (I’m kind of picky) and this is the first one that I have absolutely loved. My kids love them too. I am going to order the molds you use but for now am making them in a muffin pan and they turn out great. So far I’ve used them with tuna salad and your sloppy joe recipe (which is also delicious! )
Oh my GOSH!! It’s REAL bread! My poor little guys (okay, and me too) have really been struggling since going gluten free for the third time (this time we went Paleo and it has finally resolved their symptoms and as a side note resolved mine, though I didn’t realize in the beginning I had a gluten problem). My son and I are oohing and ahhing in my kitchen right now over this bread. I’d given up on the difficult task of making gluten free bread when the first several complicated recipes I tried were gross and gritty. I did not have high hopes for yet another bread recipe, nevertheless one that would fit into our Paleo diet, but this is seriously amazing and it was fast and easy to make in my Vitamix. Moist and delicious, we decided we had to make some quick strawberry jam to celebrate this delicious occasion. Thank you, thank you for giving my boys (and me!!) our bread back!!!
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.
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.)

Scott, Thanks so much for trying the bread, I’m sorry to hear the inside isn’t fully cooked for you. I wouldn’t cover the loaf while cooking, I would just leave the loaf in longer until fully cooked. Was the middle still uncooked, but the outside starting to burn? If that’s the case you might want to have your oven calibrated to make sure it’s accurate. Another thing you could try is reducing the temperature slightly (maybe by 25 degrees) and letting the loaf finish cooking at a lower temp so the outside doesn’t get too dark. I hope this helps!


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!
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