Elizabeth, This recipe is a bit heavy on the eggs because they add structure here; without them, it would be difficult to get the same height without doing quite a bit of experimentation to find a suitable substitute. If you’re looking for a paleo-friendly bread-type of recipe, my Paleo Flatbread may be more useful. It’s more of a wrap or can be made thinner into a crepe, rather than a loaf of bread, but it is delicious. That recipe uses one egg, but I’ve successfully made it using a flax “egg” instead of a regular egg. Sorry I’m not able to be more help, but I hope you like the flatbread if you give it a try!
The problem with substituting the eggs for something else is that the texture of your bread won’t be light and fluffy like normal wheat bread. If your son is allergic to the egg whites I would use just the yolks. But if he can’t have eggs at all, you can try using flax or chia seeds – (3 T water with 1 T ground flax seed = 1 egg). Please let me know how it goes.
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.
Thank you soooo much for posting this recipe. I have been eating grain free and paleo since mid December and have been craving a nice sandwich. I have tried several bread recipes, but have found them to be dry, this bun recipe is AWESOME. It is moist, tasty and doesn’t fall apart — delish and sure has added a lot of new choices to my menu. It is awesome toasted which adds even more — BLTs here I come. So easy to make. I use a 4″ silicone mold to make mine and they are absolutely perfect.
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.
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.
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.
Thank you for this recipe. This is so amazing – easy and delicious! I made it already three times today – the first time to see how it turns out, the other times because it was so good. My 10 years old son loved it and couldn’t stop eating it as a desert with a little maple syrup. He said that it tasted like Yorkshire pudding. In one of them I replaced the half spoon of butter with 1 tablespoon of unsweetened apple sauce – it became more moist and puffed up more than the others. I could still toast it in the toaster and was very good.
The China Study is frequently cited when criticizing the Paleo Diet – focusing on a vegetarian diet and consuming rice is healthier than the Paleo Diet. I respectfully disagree with that nutritional philosophy and strongly disagree with the conclusions drawn from that book [7], and will leave you to make your own conclusions based on your own self-experimentation.
I made this last night and frankly, I’m SHOCKED at how delicious this is! It reminds me of Ezekiel bread, which I love. Making it in the food processor helped it come together so quickly, which I always appreciate. The only adaptation I made was skipping the maple syrup as we are avoiding sweeteners. I found that it took about 30 minutes to cook through, but mine puffed up a lot in the center, and that’s where it needed the additional cooking time. It is definitely savory without any sweeteners, but I ate it this morning topped with a smear of cashew butter and bananas and found that the flavor balance was nice. Thanks for a great recipe!
And again, there’s no concrete scientific proof that the paleo diet wards off disease, Sandon says. Any evidence of its benefits is anecdotal. Although some studies seem to support the benefits of the paleo diet, many scientists still believe we don’t yet have enough evidence to know whether the eating approach is totally healthy and without risk. “Nobody knows the long-term effects of this diet because no one has researched it to any degree,” Sandon says. It’s not really a new concept; instead it’s one that’s been recycled through the years, she adds.
I have made this several times and have always dbl’d the recipe as I have a large loaf pan. I have made a few modifications to it over the last couple of batches ~ I changed out the soda for baking powder! Seems to have created greater loft. I changed out the arrowroot powder for tapioca flour, which I like better ( although no difference in flavor, some in texture). I lowered the oven temp to 325 and increased the baking time to 55 min to insure the interior center was cooked. This last bake, I added about a cup of dried currants and it was fabulous. Just a hint of sweet ever so often is a wonderful addition.
Palm nuts and heart (Mauritia flexuosa)Brazilian Teal (Amazonetta brasiliensis)Wild root "Yatsiro" (Canna edulis)Red Brocket deer (Mazama americana)Wild root "No'o" (Dioscorea)Wild root "Oyo" (Banisteriopsis)Armadillo (Dasypus novemcinctus)Guava (Psidium guava)Yellow-spotted river turtle (Podocnemis unifilis)Wild root "Hewyna" (Calathea allouia)Mata Mata turtle (Chelus fimbriatus)Capybara (Hydrochoerus hydrochaeris)Silver Mylosomma (Mylossoma duriventre)Iguana (Iguana iguana)Iguana (Iguana iguana)Orange (Citrus x sinensis)Roseate Spoonbill (Ajaja ajaja)Roseate Spoonbill (Ajaja ajaja)Collared peccary (Pecari tajacu)Wild rabbit (Sylvilagus varynaensis)Piranha (Serrasalmus)Trahira (Hoplias malabaricus)Collared anteater (Tamandua tetradactyla)Gold Tegu (Tupinambis teguixin)Mangoes (Mangifera)Wild legume "Chiga" (Campsiandra comosa)South American catfish (Pseudoplatystoma)Charichuelo (Garcinia madruno)Yellow-footed tortoise (Chelonoidis denticulata)Caiman (Caiman crocodilus)
Hi, I’ve made this recipe twice and LOVE the taste. However, both times the bread would rise so high in the oven, but as soon as I take it out to cool it deflated and middle sink down. What could’ve gone wrong? Over mixing? I did switch coconut flour to all almond flour instead. Could that be a problem? Please help as I’m anxious to make another batch. Thank you.
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.
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!
Good to know these can be made without the palm oil. Can’t wait to try them! Many of us looking at these dietary changes see palm oil a lot, and it’s in many things on the grocery shelves. I avoid it completely however as unfortunately it’s production is destroying HUGE amounts of habitat/wildlife so isn’t a good ethical choice. Thanks for your great site!
According to the CDC, cardiovascular disease is the number one cause of death in the United States. Interestingly however, our Paleolithic ancestors and contemporarily studied hunter-gatherers showed virtually no heart attack or stroke while eating ancestral diets. The references below will explore these facts to better help you understand the heart-healthy benefits of a Paleo diet.
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.
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.
Hi Winston! 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 bread “rising” and the height of the loaf :-)
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.
Hi James, Thank you for sharing. Most likely this wasn’t fully cooked if it stuck to the parchment paper, as I never have to grease it, but I did add a note to the post that you could do that to be on the safe side. I think the previous recipe and post were not clear enough on how to make sure that it’s done, so I updated them and hope that will help. I’d love to know if that made a difference if you try it again. But, this bread is more similar to fluffy pre-sliced white bread than a crusty bread, so I still would not expect a crust. If you are looking for a crusty bread, try this almond flour bread instead.
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.
Optimal Diet is a dietary model of human nutrition devised and implemented by Dr. Jan Kwasniewski. Lots of fat and low in carbs. Lots and lots of articles collected from various places. He has an out-of-print book: Optimal Nutrition. The book is explained at the Australian Homo Optimus Association website. A thorough analysis is the first post here: Dr. Kwasniewski's Optimal Diet: Sanity, Clarity, Facts.
The Paleo diet is based upon everyday, modern foods that mimic the food groups of our pre-agricultural, hunter-gatherer ancestors. Though there are numerous benefits eating a hunter-gatherer diet, there are seven fundamental characteristics of hunter-gatherer diets that help to optimize your health, minimize your risk of chronic disease, and to lose weight and keep it off.
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!
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. 
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.
Healthy, delicious, and simple, the Paleo Diet is the diet we were designed to eat. If you want to lose weight—up to 75 pounds in six months—or if you want to attain optimal health, The Paleo Diet will work wonders. Dr. Loren Cordain demonstrates how, by eating your fill of satisfying and delicious lean meats and fish, fresh fruits, snacks, and non-starchy vegetables, you can lose weight and prevent and treat heart disease, cancer, osteoporosis, metabolic syndrome, and many other illnesses.
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.
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