Just tasted this….excellent. Much fluffier than 2.0, though similar in flavor. I used coconut palm sugar syrup (boiled 1/2c water, added 1c organic coconut palm sugar, reduced heat for 3 min until dissolved, let cool before using, store in mason jar in fridge) which I use to replace any sweetener in baking…agave, honey, etc. Worked great in this as well. So moist too. Awesome texture! Thanks Elana!
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.”
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!
While there is wide variability in the way the paleo diet is interpreted,[6] the diet typically includes vegetables, fruits, nuts, roots, and meat and typically excludes foods such as dairy products, grains, sugar, legumes, processed oils, salt, alcohol or coffee.[1][additional citation(s) needed] The diet is based on avoiding not just processed foods, but rather the foods that humans began eating after the Neolithic Revolution when humans transitioned from hunter-gatherer lifestyles to settled agriculture.[3] The ideas behind the diet can be traced to Walter Voegtlin,[7] and were popularized in the best-selling books of Loren Cordain.[8]

I am new to the Paleo diet and cooking with Almond Flour. I decided to try your Paleo Bread recipe first and it did not turn out the way yours looks in the picture…..instead it was more grainy and extremely dense, did not resemble bread in any way shape or form :-( I did not have coconut flour so that is the only ingredient I left out but I am hoping you can help me find the error in my ways. Please help!


Yes, if you bake this as muffins you will need to adjust the cooking time. If it’s a regular oven, start checking it around 15 min, if you have a convection oven, start checking them around 12 min. Also the size of your muffin tins will affect the outcome so if yours are smaller, just keep an eye on them and when they smell good and look done, start testing them with a toothpick. If it comes out clean, they are done.
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.
Thanks for the recipe! I actually made it this morning, but instead of making it as a loaf bread, I cooked the batter up pancake style. Mostly because I wanted “bread” quickly! I really wanted a BLT for breakfast so using your batter as a pancake, made it cook quickly. Then I quickly whipped up some homemade mayo and fried some bacon. What a tasty breakfast! Thanks again!!
Gah, do you feel like I say that enough? Haha. But really, the way our bodies respond to certain foods and digestion is so individualized. I think it’ definitely depends on our gut flora, hormones, environment we are living, etc. Which is why I like to make gluten free allergy friendly recipes. Some people need grain free, nut free, others feel better on an egg free or vegan diet, and some are just starting off eating a gluten free diet and are overwhelmed.
I am new to the Paleo diet and cooking with Almond Flour. I decided to try your Paleo Bread recipe first and it did not turn out the way yours looks in the picture…..instead it was more grainy and extremely dense, did not resemble bread in any way shape or form :-( I did not have coconut flour so that is the only ingredient I left out but I am hoping you can help me find the error in my ways. Please help!
About 3 years ago I went grain free for the second time in my life. At that time I downloaded about 20 grain free bread recipes three were good and edible and could withstand the rigors of actual lunch meat/sandwich making, but this one has stood the test of time. This is the recipe I go back to every time, it delicious and passes the sandwich test. Here s what I have learned: I like to make a double batch, I like to beat the wet ingredients into a stiff foam, everything works best at room temperature, the baking time is about an hour in a glass pyrex loaf pan, It MUST be stored in the fridge wrapped in a paper towel then in a zippy bag, it needs to be toasted for sandwiches. I make this bread for non grain-free friends and neighbors and they love it too.
I had the same problem. Everything blended beautifully, rose in oven, then fell. Toothpick came out clean after 45 min of baking. I let it cool and then cut into it this morning and it has raw spots throughout the loaf. I am so disappointed because I killed a dozen eggs to make it and really don’t want to do it again. I wonder if the oven needs to be warmer and the cooking time needs to be increased?

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)
This is the best!!!! It got rave reviews from everyone, even my most pickiest eater!! I cannot thank you enough for posting this. We just switched to a gluten-free, dairy-free, and grain-free lifestyle and this is exactly what I have been missing. I used these with my homemade BBQ turkey burgers last night.. Thank you again, this is now in my recipe book to stay!!
A friend made this bread with pecans or walnuts because she had no almonds. She sent me home a slice after church this last week. I did not think I missed bread…OH MY Goodness. It is SO light. I loved every bite.I am very strict paleo because of allergies and blood sugar issuses keeps me low carb Paleo. Thank you so much for the HARD work of your experimentation. Love you. Lynn
I just made the bread above and sadly for me LOLOl it was only 2′ high I am wondering if that is because i mixed it in my Mixmaster not a food processor it tastes yummy but I’m not sure why it didn’t rise higher. the batter was very thick when I put it in the loaf tin Oh well I wil have to try it again LOLOl we will eat it fast as it tastes soooo good
Thanks for the recipe! I actually made it this morning, but instead of making it as a loaf bread, I cooked the batter up pancake style. Mostly because I wanted “bread” quickly! I really wanted a BLT for breakfast so using your batter as a pancake, made it cook quickly. Then I quickly whipped up some homemade mayo and fried some bacon. What a tasty breakfast! Thanks again!!
As for the preface to it, could you be more snarky? People are curious and not every place in the world has Celtic sea salt or coconut flour easily accessible. Given that you try every minute substitution, it makes me wonder if you tried Celtic sea salt vs. Gaelic sea salt. Geez, woman, lighten up and realize that people are just tapping into your wisdom. Who knows? Maybe you tried the substitution they were asking about and you can tell them how it worked out.
Hi Sara! Hmmm, I’m not sure- I haven’t tried anything else. I don’t think there would be a good sub for almond flour. I do have another sandwich bread recipe that is nut free and paleo- it’s in my ebook. It only takes 1/2 cup cassava flour! You can find it here if you are interested. https://paleoglutenfree.com/shop/quick-easy-paleo-breads/ Sorry I don’t have a good sub for the almond!
Hi Mindy – same here. But I did read in a comment about 1 or 2 years ago the same thing. From what I remember from those comments, others said the type of food we make from Elana’s baked recipes are just not designed to sit for more than 2 – 3 days. Other commenters chimed in and said their family eats up everything they bake, so nothing sits long enough to get the 3-day-old smell.
As a follow up to my post a few days ago about the ammonia smell after I slice the bread…..someone mentioned it could be the flax. So I baked a loaf and substituted chia for the flax, and still got the ammonia smell. I am wondering if there is some kind of chemical reaction taking place? And if so, I would assume this is not safe to eat? Is it the baking soda? Or apple cider vinegar? I don’t want to keep using up all my almond flour (I use Trader Joe’s), so if someone has any insight I would love to hear. Thanks

I feel like I need to personally thank you for this recipe. I’ve had celiac disease for 7 years and have never been able to find (or make) a bread substitute that reminds me of the oh so glutenfull bread I used to enjoy, namely sandwich bread. I literally make these 1 if not 2 times a week! They make incredible sandwiches, open face “pizza crusts” and so much more. This bread is the real deal and I can’t thank you enough!!!
But the Paleo diet bans more than just highly processed junk foods—in its most traditional form, it prohibits any kind of food unavailable to stone age hunter–gatherers, including dairy rich in calcium, grains replete with fiber, and vitamins and legumes packed with protein. The rationale for such constraint—in fact the entire premise of the Paleo diet—is, at best, only half correct. Because the human body adapted to life in the stone age, Paleo dieters argue—and because our genetics and anatomy have changed very little since then, they say—we should emulate the diets of our Paleo predecessors as closely as possible in order to be healthy. Obesity, heart disease, diabetes, cancer and many other "modern" diseases, the reasoning goes, result primarily from the incompatibility of our stone age anatomy with our contemporary way of eating.
Love this bread only bread other then what I make at home I can eat. I have celiac disease, and Ulcerative Colitis, I have a allergy to corn, intolerance to carbs, yeast, soy, dairy, among a few other things. Julian Bakery Almond Bread is a life saver, reminds me of whole grain bread from my child hood. I love to put nutivia butter flavored coconut oil on it and toast it with cinnamon. IT does have to be toasted to hold up well but raw I like to use it to scramble in with eggs sometimes. Toasted it is great with almond butter and sugar free jam, avacado and eggs, bit of avacado mayo, and what ever else you wish. I find they work better as open sandwiches, then a true sandwich. Other thoughts try topping them with a paleo cheese after toasting and slowly warm it up to melt it on (Julian paleo cheese can take a bit to melt so low and slow as to not burn it) and it makes a lovely cheesy bread. One of my oddest and favorite things is a bit of nutiva butter flavored coconut oil and some caraway seeds as this makes it taste like a rye bread I use to eat as a child before my diagnosis.

Don't go running away from this (slightly) longer list of ingredients just yet. These two-bite minis look—and taste—like something from the Cheesecake Factory, but they’re packed with good-for-you ingredients, like zucchini and cashews. They're worth every second (and every speckle of coconut sugar). Craving a caveman-size slab instead of these dainty bites? Just add the crust to a pie pan and make one big cheesecake instead.

Whenever I come across a recipe and I want to convert it to grams I use the amount on say my bag of almond flour and calculate it out. My almond flour weighs out to be 112 grams per cup so for this recipe you would use 224 grams of almond flour (I use superfine Kirkland brand from Costco and I’ve also used Bob’s Red Mill superfine and they both work equally well). The 2 tablespoons of coconut flour is a small amount so I wouldn’t bother weighing that out. As for the flax seed, I buy mine whole and measure accordingly and grind in my coffee grinder.
I’ve gone around the web finding the best fast easy, and absolutely delicious easy paleo desserts. Because eating paleo is hard enough without having to spend two hours making a complicated dessert only to have it come out badly because paleo baking is so darn finicky. All of the recipes in this roundup are tried, tested, and true, take 45 minutes or less to prepare, and should satisfy all your cravings for easy paleo desserts. So let’s get started!
Hi Adriana, thanks for the amazing bread recipe you posted. I never buy bread as I don’t like to eat whole wheat . I made your bread and it was soooooooooo delicious! I finally can eat bread that doesn’t have any fillers in it! I used chia seeds instead of flaxseeds as I was of flax, and I used raw almond flour instead of blanched as that’s what I had available. I loved it! Thanks again!
The Paleo diet is the healthiest way you can eat because it is the ONLY nutritional approach that works with your genetics to help you stay lean, strong and energetic! Research in biology, biochemistry, Ophthalmology, Dermatology and many other disciplines indicate it is our modern diet, full of refined foods, trans fats and sugar, that is at the root of degenerative diseases such as obesity, cancer, diabetes, heart disease, Parkinson’s, Alzheimer’s, depression and infertility. – Robb Wolf
I’ve used mini bread pans and small springform pans, square cake pans, clay loaf pans, USA pans, and I recently tried an extra-long loaf pan, equivalent of 2 loaves in 1 pan. I’ve substituted other nut flours (pistachio, hazelnut), other oils (olive, almond, hazelnut, butter) other liquids, including buttermilk, my current favorite, added seasoning ingredients, such as olives, sun-dried tomatoes, fresh and dried herbs and seasonings, tried it with caraway, dill, and a little tamarind powder for a “rye” flavor. Topped it with pine nuts or sesame seeds And of course we’ve enjoyed it many times over just as the recipe is written.
Paleonutrition by Mark Q. Sutton, Kristin D. Sobolik, and Jill K. Gardner is the analysis of prehistoric human diets and the interpretation of dietary intake in relation to health and nutrition. This is a substantial text that combines background to paleonutrition, an extensive bibliography, a discussion on methods, and case studies. Published February 23, 2010.
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Chris Masterjohn has Cholesterol: Your Life Depends on It!, another web site pointing out that the war on cholesterol and the push to put people on statins is misguided. The site argues it is actually polyunsaturated fats, not saturated fats or cholesterol, that contribute to heart disease, cancer, liver damage, and aging. He also has a popular blog.
This spring, Dr Cordain did an interview answering ten questions about the basics of The Paleo Diet®. To start your New Years out right, we wanted to share his answers with you. We hope you enjoy! - The Paleo Diet Team 1. The Paleo diet can be traced to a 1975 book by Walter Voegtlin, but, correct me if I’m wrong, you are responsible for bringing this diet to popularity in your 2002 book “The Paleo Diet.” Can you me about your...
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