And also I wanted to share that as far as converting measurements to grams…if you look on the bag it will tell you the conversion. For example, my almond flour is 1/4 cup = 28g. This is much more accurate than using a generic conversion chart. Had I used the one listed above in the comments I would have nearly doubled the amount of almond flour. This bread is sadly expensive for me to make…worth it, but expensive. I will be able to get two loaves from one $10 bag of almond flour. Counting eggs and all other ingredients, that’s pricey for 12 slices of bread. However, you get what you pay for, you know? Nutritious food isn’t always cheap, but for your body it should be necessary. I’m learning this as I go. Again, I appreciate this recipe so much!
Mine came out perfect following the directions exactly (and for the first time, one of my recipes looks exactly like the picture!). I was having problems baking gluten free foods in my new house, I had to extend cooking times and then they were unevenly cooked often. I finally had the temperature checked on my oven and it turns out my temp was running quite a bit lower, the repairman said it was a common issue. Once adjusted my GF recipes are coming out perfect. (It seems gluten free baked goods are a little more tempermental.) Just a thought, the trouble may be your oven.
Made this divine loaf for the very first time this morning, following the recipe exactly. It’s already half gone! I’ve tried multiple paleo sandwich bread recipes and none of them have turned out great…except this one. It’s simply delicious. Thank you so much for sharing this recipe. It’s obvious that a lot of trial and error went into perfecting it. It’s so so good!
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.
The only downside is that it is small and we eat almost all of it in a day! I’d love to make several loaves at a time and freeze them. Have you tried freezing it? How do you wrap it and how long does it last in the freezer? Thanks so much for this recipe, it’s made going paleo so much easier for my family, especially when I think about school lunches!

I went to buy Xanthan gum at a store in my little town and it was like $17! I wasn’t paying that much, so I made it without but I will be ordering some online. I followed your directions exactly (minus Xanthan) and used Swerve for the sweetener. I couldn’t wait for it to cool so I had a piece right after it came out of the oven, it was delicious! I find it a tad sweet for bread, but that’s ok I’ll just cut back on the sweetener if I want to eat it for a sandwich..all sweeteners are a little different. It had a beautiful crust on it and was a tiny bit crumbly, almost reminds me more of muffin texture, I’m thinking maybe the Xanthan will give it more of a chewy bread texture?


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.

In Defense of Food: An Eater's Manifesto by Michael Pollan gives a guided tour of 20th century food science, a history of "nutritionism" in America and a look at the marriage of government and the food industry. Then the book presents a commonsense shopping-and-eating guide, which like the paleo diet focuses on shopping the perimeter of the supermarket. He also now has a much shorter Food Rules: An Eater's Manual.
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?

The Paleo concept is new for most people and this newness can spark many questions. We like people to not only read about and educate themselves on this topic but also to “get in and do it.” Experience is perhaps the best teacher and often cuts through any confusion surrounding this way of eating. Now, all that considered, there are still some common counter arguments to the Paleo diet that happen with sufficient frequency that a whole paper was written on it. Enjoy: Evolutionary Health Promotion. A consideration of common counter-arguments.


These cookies are not only absolutely adorable, but with spicy seasonings like cloves, cinnamon, nutmeg, and ginger, they also scream, “It’s holiday season!” (Note: We fully support making these year-round while singing carols at the top of your lungs.) And don’t stress if you don’t have cookie cutters to make gingerbread people; just drop spoonfuls on the tray and bake.
The Lazy Paleo Enthusiast's Cookbook: A Collection of Practical Recipes and Advice on How to Eat Healthy, Tasty Food While Spending as Little Time in the Kitchen as Possible by Sean Robertson. The author is a recovering vegan and in the first half of the book recounts his dietary experiences using some paleo foods to restore his health. You learn that the author's main strategy is to make food in large batches which can be reheated to provide dinners for several days running. The second half of the book contains 28 recipes. Some borderline or nonpaleo ingredients do appear, but most of the recipes are more paleo than not. Published November 15, 2011.
As I type I have my first loaf of Paleo Bread in the oven. I live in South Africa where we apparently don’t have any flax meal…so I imported some from your side of the world and can’t wait to taste the results. My daughter, who suffers with severe juvenile arthritis and for whom we all made the conversion to Paleo, and I made it together and experimented with your silver dollar pancakes for fun at the same time. Those were delicious and enjoyed with blueberries and a bit of honey.
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!
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 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.
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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 was wondering if anyone has any advice for me. I have a nonverbal two-year-old son. We are trying to move him off of grains completely, but the only thing I can get him to eat is an almond butter and honey sandwich. Just about every type of grain free bread I’ve tried he has discarded. I’m worried that he is so addicted to bread that it is limiting his world, not only are there different types of foods that he’s missing out on, but also his consumption of gluten may be affecting his development.
This was my first foray into paleo breadmaking (and eating). DELICIOUS! I had to leave the room or else I would have eaten the whole loaf. I’m experimenting with recipes to try and find a GF sandwich bread that my kids will like. I’m going to make this again but will either use the coconut cream or use sweetened yogurt or add honey to make it a little sweeter. I’m also thinking about making it in a tin can so I can cut it into round slices.

I followed the recipe to a tee, used all recommended ingredients. I’ve attempted making it twice, the first time I didn’t have a food processor and that was a complete fail. The second time, today, I bought a food processor and attempted it again. The egg whites were fluffy but never got to stiff peaks… maybe my eggs were too cold? Anyway, I baked for 30 mins, and it wasn’t even golden brown on the top so I didn’t put the foil on time and cooked it another 20 mins. I just pulled it out about 20 mins ago and it is golden brown. However, it is a very moist almost like a banana bread texture. I just popped it back in the oven hoping it will “dry up”. Any recommendations? Do I need to cook for and hour ?
I made the dinner rolls today and the recipe worked great. I lightly greased a muffin pan, used a scant half cup of batter for each roll, baked for 15-18 minutes and they are perfect for holiday dinners. My yeild was 13 rolls. Good thing there was extra, because I ate one hot from the oven. I also used coconut vinegar and coconut nectar instead of apple cider vinegar and honey. Yum, Yum, Yum
I’ve just mixed the bread following the useful metric recipe, as I’m English. I’ve put it in the oven, looking forward to trying it.Howver, I am not allowed gluten on the Candida diet, but I’m not allowed honey or vinegar either! Didn’t dare omit them this time in case they were essential and the ingredients are very expensive. Is it OK to leave them out (particularly the honey)?
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.
I cut the bread into thin slices and it is great toasted. I made a sandwich for my husband with bacon, lettuce and tomato and when I handed it to him he looked at me funny and after he took his first bite he asked me: “where did you buy this bread, can we eat bread now?” lol…. I told him I had made the bread with almond flour instead of wheat and he was thrilled.
We cannot time travel and join our Paleo ancestors by the campfire as they prepare to eat; likewise, shards of ancient pottery and fossilized teeth can tell us only so much. If we compare the diets of so-called modern hunter-gatherers, however, we see just how difficult it is to find meaningful commonalities and extract useful dietary guidelines from their disparate lives (see infographic). Which hunter–gatherer tribe are we supposed to mimic, exactly? How do we reconcile the Inuit diet—mostly the flesh of sea mammals—with the more varied plant and land animal diet of the Hadza or !Kung? Chucking the many different hunter–gather diets into a blender to come up with some kind of quintessential smoothie is a little ridiculous. "Too often modern health problems are portrayed as the result of eating 'bad' foods that are departures from the natural human diet…This is a fundamentally flawed approach to assessing human nutritional needs," Leonard wrote. "Our species was not designed to subsist on a single, optimal diet. What is remarkable about human beings is the extraordinary variety of what we eat. We have been able to thrive in almost every ecosystem on the Earth, consuming diets ranging from almost all animal foods among populations of the Arctic to primarily tubers and cereal grains among populations in the high Andes.”

Chances are, if you're following the paleo diet, you're reallllly missing bread. We don't blame you! Bread is a huge part of our routines, from avocado toast at breakfast to tomato soup and grilled cheese for dinner. There's just too many good things to eat on bread! This recipe will help curb your carb-y cravings, and is sturdy enough to recreate all your favorite sandwiches and toasts. Curious? Continue reading for answers to our most frequently asked questions.

Hi there, it’s Lacey! I’m the editor and main writer for A Sweet Pea Chef. I'm a food blogger, health and food coach, professional photographer, and mommy of three. I also run the awesome free Take Back Your Health Community, am the healthy and clean weekly meal planner behind No-Fail Meals, and a little bit in love with Clean Eating. Be sure to check out my free beginner’s guide to eating clean and follow me on YouTube and Instagram to get my latest recipes and healthy eating inspiration. Read More…
Paleo critics point out that not all grains are created equal—whole grains do not spike your blood sugar as much as refined grains. Even so, paleo dieters still steer clear of grains because they contain different compounds and proteins like gluten, lectins and phytates, which they claim cause inflammation in the body and block other nutrients from being absorbed. Paleo critics say these compounds are not a problem unless you have an allergy or sensitivity.
The Carnitine Miracle by Robert Crayhon, M.S. The nutrient carnitine is abundant in red meat. According to Crayhon carnitine helps balance blood lipids and blood sugar levels, maximizes energy levels, increases endurance, eliminates discomfort in ketosis, promotes burning of fat and building of muscle and increases overall well-being. See reviews at Amazon.
LOREN CORDAIN, Ph.D., is one of the top global researchers in the area of evolutionary medicine. Generally acknowledged as the world's leading expert on the Paleolithic diet, he is a professor in the Health and Exercise Science Department at Colorado State University. Dr. Cordain and his research have been featured on Dateline NBC and in the New York Times, the Wall Street Journal, and other media. He is the author of The Paleo Diet and The Paleo Diet Cookbook, among other books, and makes regular media and speaking appearances worldwide.
This is amazingly similar to real bread. I made a few changes, but I’m so happy with how it turned out! I can’t wait to make this for my Mom. Next time I will double the recipe to get normal sized bread. The changes I made were that I used 3 eggs and 1 chia egg. I also baked 10 extra minutes because of all the complaints about a doughy center, but ended up overbaking. Next time I will stick to the original baking time. Thank you so much Elana! I love your vegan herb crackers as well; I eat vegan 4 times a week and they are life savers! Definitely a staple. I can tell that they are one of the things I will be taking to college with me once I graduate in 2 years :)
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 haven’t tried to make many low carb breads so I don’t have much of a basis for comparison. This bread is good if you don’t expect it to be like normal bread. It takes a bit of getting used to. It’s very dense and heavy, not light like my store-bought lower carb bread. My advice is to slice it as thinly as you can – I got 20 slices about 0.5 thick but thinner would be better. I’ve tried it with peanut butter and with homemade sugar-free strawberry jam, but I think it was best sliced thinly, toasted and used as crackers with ham, cheese, tomato etc.

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.
I’ve never left a review before, but can’t help myself because this gluten-free bread is to die for (figuratively). Although, I did make a couple of adjustments because I’m allergic to tree nuts and sensitive to coconut products. In place of almond flour I made my own cashew flour (added raw cashews to food processor and let run until as fine as I could get it without it turning into butter). I substitute the coconut solid for Spectrum Organic Palm Oil shortening. I was worried that it would taste eggy with 4 eggs, but went ahead and used 4 eggs and YEAH — not eggy tasting (to me). P.S. Cashews nuts is not a tree nut, it’s a legume.
Most nutritionists consent that the Paleo diet gets at least one thing right—cutting down on processed foods that have been highly modified from their raw state through various methods of preservation. Examples include white bread and other refined flour products, artificial cheese, certain cold cuts and packaged meats, potato chips, and sugary cereals. Such processed foods often offer less protein, fiber and iron than their unprocessed equivalents, and some are packed with sodium and preservatives that may increase the risk of heart disease and certain cancers.
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.
In his 1988 book "The Paleolithic Prescription," Eaton and his co-authors argued that humans are ill-suited to modern diets because the large part of a human's genetic makeup was established thousands of years ago in pre-agricultural societies. Eaton and other advocates of the Paleo diet believe that many modern diseases are a result of today's eating habits. 

I wanted to say thank you for the recipe. I made it today with my Vitamix. I used whole raw almonds and whole flax seed that I ground up in the Vitamix in batches rather than almond flour and flaxseed meal. I substituted two single serving packages of stevia for the honey and mixed everything in the Vitamix. My bread turned out great and tastes wonderful. The almond skins and stevia changed the color a little from the picture on the web site but my loaf still looks good (lighter crust and darker interior). (I used 1.5 cups of whole almonds, 2 tablespoons coconut flour, ¼ cup of whole flaxseeds, ¼ teaspoon salt, 1.5 teaspoons baking soda, 5 large eggs, ¼ cup coconut oil, 2 packets of stevia, and 1 tablespoon of apple cider vinegar in the Magic Loaf Pan.) Thanks again.
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.
Does anyone know the carb content of this bread. I just ordered some gf paleo bread from Julian’s bakery, but since it is pricey, I’d like to make my own. I am on a very low carb, paleo type lifestyle. I am also allergic to apples (crazy, right) and sulfites (so no regular vinegar), so I’m a little unsure of what to do about the apple cider vinegar. I may just try it and see if there’s a problem.

The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable by Stephen D. Phinney and Jeff S. Volek synthesizes the science into one readable source. The book is excellent for general low-carb high-fat moderate protein diets. While they begin with the idea that we should eat like a caveman, they do not follow the conclusion to its logical end and have us avoid the classes of foods our ancestors would have found unrecognizable. They avoid the metobolic syndrome, but not the autoimmune diseases. They mention that monosaturates should be favored, though they are not emphasized in the menu example. The book's daily menu examples also all include dairy in one form or another. No tips are given tips for those who do not do dairy. Published May 19, 2011. The Amazon reviews average to 4+.

My results: A nice golden loaf which did require an additional 10 min of bake time! I was very careful as to “fold” in the wet ingredients to the dry. It was “pourable” into the pan. I did not chill the coconut cream ( as I bought “cream” not milk). Next loaf I will chill it first. My loaf did not rise as much as in the picture, but only slightly “shorter”. So a smaller pain ( 7.25x 3.5) might fix this.
Cordain argues that chimpanzees and horses avoid meat, and they have big bellies that we would have if we didn’t ditch plants for meat. He also says meat increased human brain size, and decreased stomach size so we can have the six-pack abs that chimps can’t. But I looked at his endnotes with citations to research and couldn’t find the source for these theories. I also couldn’t find research showing that legumes and grains were invented by humans.
I have just found your website and it is fantastic! Sitting at my computer my mouth is watering. I’m very new to the Gluten-free scene and am seriously considering Paleo as well so your website is a godsend. One question though, you mentioned how to measure the flour for your recipes and gave a weight in grams (thank you) but I have tried American recipes before and I think our tablespoon measure might be different also. How many millilitres is there in one of your tablespoon’s?
Ostensibly, Grok is "a rather typical hunter–gatherer" living before the dawn of agriculture—an "official primal prototype." He is the poster-persona for fitness author and blogger Mark Sisson's "Primal Blueprint"—a set of guidelines that "allows you to control how your genes express themselves in order to build the strongest, leanest, healthiest body possible, taking clues from evolutionary biology (that's the primal part)." These guidelines incorporate many principles of what is more commonly known as the Paleolithic, or caveman, diet, which started to whet people's appetites as early as the 1960s and is available in many different flavors today.
For all the recipes claiming to be the best paleo or Keto bread, I think yours is! I have found your recipe very helpful in satisfying keto cravings for bread. I am a personal chef and now a hero to my low-carb clients. I’d like to share this recipe in a cooking Keto article for our United States Personal Chef Association member magazine. Would you mind? It would of course be attributed to you/your site!
Made this yesterday and it looked/tasted beautiful! Did not do anything special (whipping the white, creaming the butter, etc) .. just folded gently and it was just a beautiful golden color. I topped it with sesame seeds because the flax seeds had already been put away. I put the dough into two mini-loaf pans and they fit perfectly. Perfect way to get my bread cravings with gest. diabetes and got two thumbs up from my diabetic dad, too, who eventually stole my other loaf! Will be making again and again. Thank you!
Thank you for this recipe Paola. I am diabetic and had been looking for a good recipe that looked and tasted like bread. I previously found another bread recipe that only worked for me if I made buns and not loaves….so I was very excited to try this….and it has become a staple in our house….the kids always ask for this bread. I have found that it doesn’t always have the rise I am looking for…..but it always tastes great. I have made quite a few things from your site!!….it has also become my go to site for great recipes…so once again…thank you.
Diane, I have successfully made this recipe with almond “milk” and cow’s milk (both whole milk and 2% milk work), but I haven’t tried this recipe with hemp milk or coconut milk. If you want to play with it, I would try hemp milk because the higher fat content of coconut milk may significantly alter the recipe. If you give it a try, let me know how it goes!
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.
Sometimes nothing but a giant cookie will do. There’s no need to turn on the oven or share when it comes to this Paleo dessert. Coconut and almond flours bring the fiber, while a scoop of protein powder and your favorite nut butter add a whole lot of (you guessed it!) protein. Add in your favorite cookie mix-ins, like nuts or dairy-free chocolate chips, for a cookie your body will thank you for eating.
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]
Paleo desserts are some of my favorite things to make because they’re often filled with nutrient-dense ingredients and they don’t make you feel like garbage after eating them. Of course, balance and moderation with all things. But I love when you can make paleo desserts healthy and your friends and family have no idea that what they’re eating is actually fairly good for them 🙂
In low carb and keto baking, we’re concerned with two things: 1) keeping carbs low, and 2) still achieving a baked good that has great flavor and texture (because if we can’t gag it down there’s just no point, right? Lol). Low carb bread recipes are usually gluten free and grain free (although we’ve seen a couple that use oat fiber), but then the challenge is to get creative to get the right combination of ingredients to yield something that rises properly and tastes good.
WOW! WOW! WOW! Did I say Wow! This is exactly what I have been looking for, a low carb bread as I am a diabetic. I did not know that arrowroot is a carb but I calculated that 1/2c. equals 72 g. of carbohydrates roughly. So not too bad. I have enjoyed every recipe I have tried so far. I can’t tell you how happy I am that I accidentally discovered your website. Keep up the good work!! I just can’t stop making everything I see. ?
Primal Blueprint Quick and Easy Meals: Delicious, Primal-approved meals you can make in under 30 minutes by Mark Sisson and Jennifer Meier. Every recipe is accompanied by an ingredient list, a nutrient list, clearly written instructions, and a picture of the ingredients and a picture of the finished product. Note that this is a primal book and many recipes include dairy. Published March 25, 2011.

I’ve been experimenting with your low carb corn bread recipe this week, not necessarily trying to emulate cornbread specifically but just to make a keto-friendly bread-like food, and that recipe was the first candidate I found browsing your site. I started off with a half recipe (fudging the fractional egg) because I only had around 2 tbsp of flaxmeal (brown, not golden) on hand. I quite enjoyed it, so I bought more flaxmeal and tried the recipe substituting hazelnut flour for almond, and again brown flaxmeal for golden and it was delicious (I gotta lay off! I can’t stop eating it, as I basically haven’t had bread in 3 years!) (brief note: I needed to bake quite a bit longer than you instructed both times.)
I have to say I am not paleo but am very gluten sensitive. I do not enjoy the texture of many GF breads. I have been trying and looking for bread recipes that were good and grainy and would taste good untoasted for sandwiches. I really enjoy this bread! No toasting necessary! I enjoy playing with recipes so I did grind in some oatmeal for part of the flour. Or ground quinoa. Also have replaced some of the almond flour wth 1/2 cup of cassava flour (from yucca root). Thank you for this great recipe!
Thank you for another amazing recipe, Elana! I am thrilled to find delicious recipes that support a healthy lifestyle, and that I can share with family and friends. Your cookbooks are a staple in our house and your blog is a gift to me. I am looking forward to trying some of your great breakfast ideas to start to school year off right. Thanks for sharing the fruit of your efforts. :)
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….???
The last thing I can think of is the brand of almond flour you’re using and how you’re measuring your ingredients. Not all brands of almond flour are good for baking. Some are coarser and more oily then others, and this can affect the texture of baked goods. I always recommend people to use the same ingredients as I list below the recipes so that there’s no fail. If you can’t find the brands of almond flour I recommend, maybe you can order it online. My favorite brands are by Honeyville, Welbee’s and Nuts.com. Honeyville is now sold at Costco. Let me know if this helps.
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
Hi again Adriana. I tried again yesterday, with the same flour. I added a little extra yoghurt (2/3 cup) and I also added some almond milk (I think about 1/4 cup), to make more of a batter. The bread turned out great. It’s a little moist, a bit like cake, but it tastes amazing! So I actually think that the flour reacts a bit like coconut flour and soaks up a lot of moisture.
Another possibility is that maybe your oven is not well calibrater (which is normal) and your bread needed to cook longer. I suggest next time you insert the stick in a few areas to ensure it’s done throughout. Also, it’s a good idea to purchase an oven thermometer to ensure the temperature is where you want it during baking. They cost less that $20, I got mine for less than $10.
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!
OMG…Could your FABULOUS coconut palm syrup/recipe be used/considered as the ultra-expensive COCONUT NECTAR?..If so…this is sheer BRILLIANCE as it has provided a needed “Eureka” moment for me in my quest for a low glycemic substitute for agave or honey..Is the resulting syrup suitable for use in this fashion in baking?…Thank you so much for contributing your wonderful idea.
This just got done cooling. I made 1/2 a recipe because I only have a mini food processor. I baked it in a mini loaf pan and it is delicious. :) I’m so excited to have a bread I can eat almond butter and jelly sandwiches on (which is what I’m doing right now). I did use Trader Joe’s almond meal because that’s what I have on hand and it still turned out well. I would imagine it would be even better with the right almond flour though, but even this is delicious and a great texture. :) Thank you Elana!!!!!
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)
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