Hi Valerie, so funny, I just got asked this question! 🙂 Here’s what I said, “…almond flour is a lot less absorbent than coconut flour (like A LOT). I know a few people have tried using oat flour with success, but I worry that almond flour would not be sufficient for absorbing the almond butter and creating a nice, firm texture. I’d recommend starting with about 3/4 cup almond flour, and experimenting as needed.” Hope this helps!
Thank you so much for this recipe. I’ve made this recipe and your simple bread recipe and both came out perfect right from the start. I did follow the recipes EXACTLY, except for the fact that I don’t have a food processor so I had to “pulse” by hand which led me to believe that I had to stir in ingredients in large minimal swoops being careful not to over mix. Wondering if that is what other people had done when they’ve made this recipe without a food processor? As I said, it came out perfectly. just wondering if I was just lucky.
Paleo Bread™ was inspired by the Paleolithic diet due to it’s health and dietary benefits. Those who follow the Paleo lifestyle cut out all grains and eat what our native hunters and gatherers ate many years ago. It’s a food plan based on lean meats, seafood, nuts, fruits, and fresh vegetables. We created two versions of Paleo Bread which meet any and all requirements in order to be kind to practically any diet. Both breads are healthy, low calorie, gluten free and grain free. The Almond variety and the Coconut variety are equally tasty and both offer their own unique benefits.
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.
I tried this several times and the taste was excellent, much better than expected. Even though not especially crumbly , it was for my monster sandwiches. So I tried a few times to modify it , and the one where I doubled the arrowroot and added one tablespoon of gum arabic worked really well. I looked up gum arabic in pubmed and could not find any negative effects, but some positive. Also I did use a substantial portion of butter from Brittany, which I found at Trader Joe’s. This butter is super tasty and since it is from southern europe probably approved by Dr. Gundry ( low casein A1).
Most Paleo dieters of today do none of this, with the exception of occasional hunting trips or a little urban foraging. Instead, their diet is largely defined by what they do not do: most do not eat dairy or processed grains of any kind, because humans did not invent such foods until after the Paleolithic; peanuts, lentils, beans, peas and other legumes are off the menu, but nuts are okay; meat is consumed in large quantities, often cooked in animal fat of some kind; Paleo dieters sometimes eat fruit and often devour vegetables; and processed sugars are prohibited, but a little honey now and then is fine.
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.
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?
Hi Kerstin, Sorry you had issues whipping the whites. It can sometimes be more difficult with the kind from a carton. The cream of tartar helps, but sometimes isn’t enough. Did you wait for the whites to be at room temp before beginning? This can help with whipping. Unfortunately the bread won’t turn out very well without getting the whites to stiff peaks. I hope it works for you next time, and if the cartons don’t work for you, you can try with the whites from whole eggs. You can use the yolks to make hollandaise sauce or creme brulee like this.
Like many diets, the risks that come from eating the Paleo Diet is due to an imbalanced diet. For example, the Paleo Diet requires eating a large amount of meat. This can lead to excess consumption of saturated fat and cholesterol. “Those that follow this pattern of eating do not account for the differences in fatty acid composition of the meat of the animals today versus the composition 10,000 years ago." Malik told Live Science. "During our ancestors’ days, the fatty acid composition of livestock consisted of higher omega-3 fats— fats that actually improve our health. However, due to differences in the way we feed and raise livestock today, the meat tends to be higher in saturated fat.”
Hello, I had similar problem (not as drastic) with my son. If the bread you are giving him is gluten free he is getting no gluten. Try putting a piece of cheese with a dab of honey on his plate and see if the picks it up eventually. Don’t mention anything different. Also a very thin slice of apple or banana with almond butter on it. Just Introduce different things but about the same size and coloring. Next He needs to be on a protein shake with hidden kale in it. You must start slow with almond milk and ice and honey. See if he will drink it with a straw? If you can continue adding other things– he will pick it up eventually. Also use behavior modification by telling him if he tries the shake ( one sip at first) you will let him watch a favorite show or movie. He likes these flavors already. Good Luck.
I wish I had taken a photo because this bread is gorgeous! My husband (who is anti-healthy food) said “I see bread like that and I want to eat it…but since you told me it was made with almonds I won’t, out of spite”…and then 10 minutes later…”that would taste really good toasted with butter” (and a big chunk was missing from the loaf). So easy to make with ingredients I always have on hand. Bravo! I will be making this weekly!
I just wanted to mention, because I don’t believe it has come up yet, that I substituted ground sunflower seeds for the almond flour (they are much cheaper and I have successfully used them in many almond flour recipes!) however I noticed something very odd this time… the bread was green when it came out of the oven! I was stumped, but after some research, found out that baking soda reacts with the chlorophyll in sunflower seeds and turns them green.
Of course Wikipedia has a page on the Paleolithic Diet. It is quite thorough. It also isn't clear about the lean/fatty meat debate between the followers of Loren Cordain and a slew of others, and pushes lean meat. It is weak on the variations of the diet. Then it restricts fermented beverages. Even butterflies eat fermented fruit. Why wouldn't our paleo ancestors also?
I just found this recipe and I notice that the recipes are very similar: this one has the addition of a little coconut flour, half the salt and half the vinegar, but maintains the baking soda quantity. How does the the texture of this bread compare to your low carb corn bread? I’m very curious about what went into the decisions that differentiate the two breads.
I used the right sized pan after reading further into the blog it was the almond flour I used it was almond meal/flour. I went to one of your preferred sites and ordered flour from there. I am new to this type of baking so I am learning as I go. Do you have the nutritional breakdown of this bread printed somewhere? I am not seeing it on the recipe.
Michele, this is the most delicious bread and can’t believe it’s paleo. So easy to make and keep. After a few days of keeping it out, I cut the rest into slices, put slice sized parchment paper between each one and freeze. I save the parchment for future loaves. Getting ready to make another one. It’s so delicious! Thank you for all your attempts to perfect it. YUM!!
Saturated fat has been demonized by our health authorities and media. What is the basis for this position on Saturated fat? Are current recommendations for VERY low saturated fat intake justified? How much saturated fat (and what types), if any should one eat? Without a historical and scientific perspective these questions can be nearly impossible to answer.
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Hands down, the absolute best low carb bread recipe ever!!! I made it last night and I am blown away!!! I’ve tried a lot of low carb bread recipes trying to find something close to the “carby” bread I once loved, and you have solved my dilemma. This bread is better than the carb-laden kind (in my opinion) and I am so happy to be able to enjoy toast, sandwiches and any other idea that comes to my mind for utilizing this bread. I can’t wait to make another batch because I didn’t leave this one in quite long enough, but I am certain of it’s potential! God bless you.
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 🙂
Today I accidentally used besan (chickpea or garbanzo flour) and again, it came out great. I had forgotten that the almond flour was in the fridge and not the cabinet. I was wondering what was going on when the dough was much more sticky, was slightly darker, and smelled differently. I realized my mistake, cooked it anyway, and now have an acceptable substitute for almond flour. I think I like the almond better, but will enjoy this loaf anyway.
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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.
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.
I found your recipes and was eager to try them! This morning I made the almond and coconut flour bread, blueberry muffin and the pancakes for family breakfast. They were all delicious!! I was amazed at how moist they were. However, even thought the bread was light, it did not achieve the height shown with the recipe. I need advice on how to achieve a higher loaf. My family was delighted at the healthier version of our Sunday morning breakfast. Thank you, Maya, for the time and effort spent in perfecting and sharing your recipes.
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.
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.
The EVO is designed to be the ultimate minimalist running shoe. The TPU Cage has breathable mesh and lightweight micro fiber reinforcements for maximum breathability and support while only weighing in at 7 ounces. The updated slim line VivoBarefoot shape and new ultra thin (4mm) soft rubber sole give maximum barefoot performance and response. The EVO is like running barefoot, but a little bit better. 100% Vegan.
I don’t have dietary issues and do not adhere to a strict paleo diet. I do, however, have a raging sweet tooth that I try to keep in check by eating a low glycemic diet day to day, and limit high glycemic foods to those times when I am deliberately treating myself to “sweets”. This bread is more the texture of “quick bread” (like banana, or zucchini), which was a surprise. Its very tasty and satisfying, almost rich. This bread will be a good delivery system for peanut butter and bananas or soft boiled eggs.
My bread came out a teeny bit “eggy”…which wasn’t bad, I still enjoyed it. Maybe some egg yolk made it in the batter??? Anyway, the slight egginess made me think of French toast. So with the last few pieces, that’s what I made. I mixed an egg, heavy cream, and a little vanilla to coat the bread…used browned butter to sub for syrup…then topped off with Swerve confectioners sugar. It was delicious!
This is such an excellent versatile recipe and definitely my favorite gluten-free bread recipe. I find that I’m perfectly satisfied using almond meal that of almond flour. And it has adapted well to any other kind of nut or seed meal I have tried so far. Last week I used all pecan meal is my favorite today taste wise. I also often mix half of another nut meal with half almond meal. Second favorite was half almond meal with half sunflower seed meal the taste was delicious. However the sunflower seed meal did turn green like I did read. . . Morning I may Kallof with all walnut meal and I’m sure it will turn out cause of all the work you did in creating this recipe. Also I never use a food processor I mix it all by hand and it still turns out.
Cancer: Disease of Civilization? An anthropological and historical study by Vilhjalmur Stefansson. This classic shows what happens before and after tribes were "civilized." Covers day-to-day experience of Eskimo life. Published in 1960. Used copies are available at a steep price. To read it get it on inter-library loan. Another of his many books My Life with the Eskimo (New Edition) is available.
My bread didn’t turn out well at all. I don’t use dairy, so I couldn’t use the yogurt and that might be it. I also has some issues with my coconut cream taking it’s good ole’ time melting and blending, so my “wet” mixture sat longer than it should have and that might have caused some issues. I will try again, but the flavor and consistency reminded me more of a banana bread than a sandwich bread. So far, not a fan. Hope I can make a go of it next time.
Thank you so much for all the work you do on recipes. I had been craving – really really craving – a sandwich. Somehow, having a sandwich, even more than having a pizza, or a piece of cake or pie, seems “normal” to me. So, I finally got all the ingredients, and made your bread. I used egg whites and a couple of whole eggs, and they ended up being more liquid that you used, so I had to leave the bread in the oven quite a bit longer than 30 minutes. But when it came out, and finally cooled, I had a sandwich. Thank you so much.
Hi Meredith, every photo I share with my recipes are from the same recipe. I usually photograph the food right after I make them. This bread does not rise as much as regular bread during baking, but it does rise well. I use golden flax seeds. This recipe is meant to be made on a medium loaf pan of 8½ x 4½ inches. If you have a larger pan, you can double the recipe so that when baked the bread will rise to the top of your pan and will not be so thin.
Food in Antiquity: A Survey of the Diet of Early Peoples (Expanded Edition) by Don R. Brothwell and Patricia Brothwell is a survey of what is known archaeologically about food and drink in pre-modern times. The chapter on insects includes their food value. In beverages it covers what happens to a neglected jar of fruit juice. Under cannibalism it shows evidence of this being done in paleo times, thought most of the work focuses on the classical and near-eastern civilizations, but occasional mention is made of the mesoamerican cultures as well. There is taxonomic and anatomical information.
In William Calvin's The Ascent of Mind, Chapter 8 he discusses why he thinks that the Acheulian hand-ax (the oldest of the fancy stone tools of Homo erectus) was really a "killer frisbee." He argues that natural selection for throwing accuracy, which requires brain machinery, is the evolutionary scenario for bootstrapping higher intellectual functions. There are many more articles about evolution and human development throughout William's extensive site, though much of it these days is on climate change.
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!