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.

Both kids and adults will enjoy stretching the honey into taffy, and the longer you stretch the honey, the easier and more pliable the taffy becomes. To avoid a sticky situation, make sure any surface you set the taffy on is thinly coated with cooking spray. You can also wear latex gloves (coated with canola oil) to make the pulling a little easier.

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.
I made this bread the other day following the recipe to the T, and although it tasted delicious, I did have some problems with it. I used the same size pan and my bread came out to be about half as tall as whats pictured. Also, the first time I took it out of the oven it was still raw inside even after cooking for quite a long time, so I had to put it back in. This wouldnt be a problem, except I found that when it was finally all cooked through, It had such a thick crust on top that I couldn’t cut it without it crumbling all to pieces. Any suggestions on how to get it to rise more and how to prevent the ultra-thick crust from forming on top?
Similarly, any foods that were not easily available to Paleolithic humans are off-limits in this diet, Holley explains. That means processed foods — many of which contain added butter, margarine, and sugar — should not be a part of the paleo diet. The same goes for dairy, which may not have been accessible to Paleolithic humans, and legumes, which many proponents of the diet believe are not easily digestible by the body.
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!
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.
A diet high in phytic acid, which can be found in whole grains (it's in the bran) and beans like soy, is very detrimental for mineral absorption. Phytic acid strongly binds to minerals like calcium, iron, zinc and magnesium to form insoluble salts, phytates, which precipitate from the body and are not absorbed. Staffan Lindeberg has written a summary on phytic acid.
Both kids and adults will enjoy stretching the honey into taffy, and the longer you stretch the honey, the easier and more pliable the taffy becomes. To avoid a sticky situation, make sure any surface you set the taffy on is thinly coated with cooking spray. You can also wear latex gloves (coated with canola oil) to make the pulling a little easier.

This is the best grain-free bread recipe I have ever tried. I didn’t have the loaf pan so I used one of my small casserole dishes and it came out square and a little darker around the edges. I used 1 1/2oz. of coconut oil and mixed it with 1/2oz. of melted butter and it came out really moist. It also came out dark like whole wheat bread, so I am assuming that I used just a little too much flax meal. I love you for taking the time to perfect this!!! I’m thinking of making a spice bread next time. Let you know if it works!!


Hi Claudia, unfortunately, more almond butter won’t thicken the bars the way that coconut flour will. You *might* be able to use almond flour, but proceed with caution since almond flour is MUCH less absorbent than coconut flour. Start with 3/4 cup almond flour and experiment until you get the consistency you like (basically, they should be thick and dense enough to cut through.) So sorry to hear about your possible allergy to coconut. 🙁 Big hugs. xo
A special note on dairy: I made this bread with dairy (butter and greek plain yogurt) so technically some people would go against it being called Paleo. With the knowladge we now have today we should know that there are many benefits to consuming dairy made from organic grass fed animals. Butter is an extremely good source of fat and loaded with vitamin A, D and K, and Conjugated Linoleic Acid. Yogurt contains live and active bacteria that are beneficial and keep your digestive system clean and provide food for the friendly bacteria that reside there. On top of that, the live active probiotic bacteria in yogurt can rev up your immune system and reduce your risk of yeast infection, prevent allergy symptoms and naturally increase your metabolism. Not all yogurts are made the same though, so you need to look for these words on the label:  “contain active cultures”, “active yogurt cultures”, or “living yogurt cultures”.

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…!)
Whether you're living the paleo lifestyle or you're just looking for some new and fun recipes, these easy desserts are a great way to satisfy that sweet tooth. Not only are these treats considered paleo, but they're also fast, simple, and totally delicious. With chocolate recipes, be sure to pick a dark chocolate, the darker the better. And as a general guideline, stay away from granulated sugar and instead opt for natural sweetners like coconut sugar, agave, or raw honey, all of which are paleo-approved. 
I buy whole golden flax seeds. I grind them very fine to use them so my flax seed meal is always fresh and not rancid. I have never tried it in bread so am going to give it a shot with this recipe. Hope it turns out. There are so many glowing comments for this bread. I don’t eat grains and usually just use cloud bread which I love but my grandchildren would prefer a “slice” of bread. Do you think this would turn out in a pullman pan?

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.


If you’ve been laying off the magic 7 layer magic cookie bars this holiday season because of their layers of processed sugars and fats, I have some good news for you.  We can make these magical bars of goodness PALEO, VEGAN and CLEAN so you can treat yourself and still maintain your healthy eating goals!  How do we do it? To make my 7 layer bar recipe…
Eat low to moderate amounts of fruits and nuts. Try to eat mostly fruits low in sugar and high in antioxidants like berries as well as nuts high in omega-3, low in omega-6 and low in total polyunsaturated fat like macadamia nuts. Consider cutting off fruits and nuts altogether if you have an autoimmune disease, digestive problems or are trying to lose weight faster.
Using sweet potatoes as your base ingredients serves a few purposes. First, it makes it so you don’t have to use a wheat or grain source as the main ingredient. Second, it provides plenty of antioxidants and vitamin support from the sweet potatoes, as well as additional fiber. You’ll still want to get a serving of vegetables in with your meal, as this doesn’t really cut it if you’re having a nice portion of meat with it. Think green leafy vegetables in a salad and you’ve got a nice balanced Paleo meal.
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
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/
By far my favorite bread recipe! It turned out golden brown with a great flavor! Super easy and basic ingredients so you don’t have to run to the supermarket before making it. I asked my husband (not paleo or gluten free) to taste it and he thought it was good. That’s quite a compliment because he dislikes most gluten free/paleo things. Just a note, I’m at 9300 feet above sea level and it still raised and turned out delicious!
I was very skeptical about this recipe. But I tell you what, I was pleasantly surprised when I ate one, thick with butter. I think one could describe them as close to what we call in New Zealand, ‘scones,’ but not sure what you call scones in the US is the same thing as here. Seeing as I haven’t had a scone in such a long time it was a treat. I don’t think I would use this recipe for buns though.
My husband is a new diabetic and was put on the Paleo Diet. I have tried multiple grain free breads and have been disappointed with each and every one of them!! I don’t care for their taste and they are too small to use for a sandwich. I just baked your recipe and it has a nice crust, is MOIST on the inside, it ROSE and it tastes wonderful!! I am so very pleased and appreciative!! My search for bread is now over. Thank you so much for this ((( <3 )))
Some randomized controlled trials have shown the Paleo diet to produce greater short-term benefits than diets based on national nutrition guidelines, including greater weight loss, reduced waist circumference, decreased blood pressure, increased insulin sensitivity, and improved cholesterol. However these studies were of short duration (6 months or less) with a small number of participants (less than 40). [4-6]

I’ve made these twice now. First time – subbed coconut oil for the palm shortening – simply because I didn’t have any. Only had one egg so used a “chia” egg as well. Baked them in ramekins. Turned out wonderful!! Second time – baked them this morning – needed an “muffin” for my egg/kale breaky. This time used “tenderfake” – lard – again no palm shortening – used 2 real, free range, organic eggs. Baked them in standard muffin tins – once again – turned out beautifully! Especially when toasted 🙂
I made it tonight and use a mini loaf pan. It came out delicious. I used the http://www.tasteofhome.com/article/how-to-cut-down-recipes/ link to adjust the recipe measurements using the one third column. I used 2 egg whites. The slices will be small but it was delicious with melted butter. Keto bread recipes and I have tried quite a few have not turned out well for me. I do not like to waste expensive ingredients that is why I will usually do a small amount first. This recipe has been the exception. It is good simple and delicious. I will make it again using the recipe as written. Note: I whipped the egg whites for 10 minutes to get the right consistency. I hope this helps and thank You Maya for finally for me making a bread that tastes great and is easy to make.
Cordain explains that high intake of fruits and vegetables is one of best ways to reduce chances of cancer and heart disease. He notes that protein has twice the calorie burning effect of fat and carbs and is more satiating than both. He explains that starch, fats, sugars, and salts together cause us to keep eating. So if we limit our diet to fruits and vegetables and/or meat, we’ll stop eating when we’re full. And if you stop eating when you’re full, you’ll lose weight and won’t get fat. And as you lose weight, your cholesterol will improve (regardless of what you eat). This all makes sense and can’t really be disputed. If you want to lose weight, the Paleo diet will get you there and probably quickly. But Cordain’s hypothesis applied to long-term health falls short.
Fresh fruits, fresh vegetables, fresh meat—the paleo diet is all about eating foods straight from the Earth just as our ancestors did. Those ancestors didn't have livestock or crops to call their own, so Cordain advises to go with grass-fed and organic varieties whenever possible to limit exposure to pesticides, antibiotics, and other chemicals that didn't exist back then. Research from Emory University suggests that Paleolithic people obtained about 35% of their calories from fats, 35% from carbohydrates, and 30% from protein.
While going bonkers and eating chocolate creations 3 times per day is unnecessary (and would sorta defeat the point of Whole30, and Paleo in general) I DO think it’s a great time to explore all the Paleo dessert options out there – so we can have our cake (quite literally) – and still feel awesome after eating it.  That’s what Paleo treats and desserts are all about in my opinion – and it’s NO secret that I’m quite the fan of dessert, just check out the “sweet treats” section of the blog!
Hello, this bread recipe looks great, and I really want to make it for my dad who is intolerant to gluten and must settle with the sad and tiny store bought gluten free loaves. However, the only bread pan I have is one inch larger in dimensions, do you recommend increasing the recipe? Like doubling it or using 1.5 times the ingredients? Thank you :)
Hello, this bread recipe looks great, and I really want to make it for my dad who is intolerant to gluten and must settle with the sad and tiny store bought gluten free loaves. However, the only bread pan I have is one inch larger in dimensions, do you recommend increasing the recipe? Like doubling it or using 1.5 times the ingredients? Thank you :)

This bread is amazing! My family is new to paleo and my husband said he would like to have a bread substitute that would go with eggs. I baked my first loaf this morning and it came out perfect. Do need to use a smaller pan as it didn’t rise as high as a regular loaf of bread; however, that’s ok because it’s automatic portion control. The bread is delicious and was a hit with my husband. A definite keeper for the recipe file.
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! )

I just made this today, and my husband, toddler, and I all loved it! We used ours for cheese and tomato sandwiches, and my husband managed to eat about half of the loaf before it even cooled. Like another person mentioned, I had to bake mine longer, but for me it was nearly twice as long (I’m at a relatively high altitude, maybe that’s why?). As yet another person said, it will now be a staple in our home too!

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