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!!

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.
I was making a stuffed roasted turkey breast and needed breadcrumbs. This was perfect! Threw it together quickly then crumbled and toasted it. I thought it had a great texture and subtle flavor. DH didn’t think it had a taste as is (right out of the microwave) but ended up loving it as the “stuffing”. I’ll definitely keep this in my back pocket for when I want some “bread” to go with something.
Hi Julia, If you use a larger size pan than I indicate for the recipe, your batter won’t fill it up and your loaf will be flat. Another example is if you fill a 1/2 cup with 1/2 cup of water, the water comes to the top of the cup, if you transfer that 1/2 cup of water to a 1 cup measuring cup, it will only fill it halfway. That’s what’s happening to the bread when the pan used it too large :-)
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This has been happening to me too! I make it exactly how the recipe is written. I tried baking it longer and its still hollow in the middle and mushy. It used to come out perfect for me but the last 4 times it has been this way. I just recently moved and made the first loaf in the new oven and same thing!! So frustrating. Maybe cover it with foil and cook it even longer than 35 min? What rack should it be on? Please help!! I can’t live without my paleo bread!!
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.
Nothing like wasting expensive ingredients. I bought the pan, the exact size and brand. My ingredients were exact and fresh and I baked it at 350 for 30 min and it came out completely uncooked in the center and crusty and risen on top. Back in the oven for 15 more minutes – still raw batter through the entire center of the loaf. I now have it back in the oven to finish cooking the center which will no doubt burn the outside. But I’m not wasting all those ingredients and throwing in the trash. Including the pan, I have a huge investment and expected it to turn out so nicely. Is 350 correct? for only 30 minutes? correct? what could possibly cause this. The pan was dead center in the oven as well and my oven works.
Hi Julia, If you use a larger size pan than I indicate for the recipe, your batter won’t fill it up and your loaf will be flat. Another example is if you fill a 1/2 cup with 1/2 cup of water, the water comes to the top of the cup, if you transfer that 1/2 cup of water to a 1 cup measuring cup, it will only fill it halfway. That’s what’s happening to the bread when the pan used it too large :-)

Flatbread is a nice change of pace to ordinary loaves, and it goes really well with all sorts of meals, and you can even make a meal out of it by using it to make a sandwich. This cheesey version is made using tapioca flour, so it will have a different texture and flavor than breads made with almond flour or coconut flour. The cheese they’re using is the kind that is usually given a nod on Paleo, unless you are being very strict. Hard cheeses like asiago and parmesan are usually given a pass because they don’t include as much dairy. It’s up to you to determine what your body can handle.
This was delicious! I cooked it in a glass pan. Because of the size of my pan it did not come out as high as in the picture. It totally didn’t matter. Also when I took it out of the oven after 30 minutes the middle still seemed raw after testing it with a knife. I popped it back in the oven for about eight minutes. The bread reminds me of bran muffins, just in bread form. Even my four-year-old loves it! I highly recommend it because of the taste and how quick and easy it was to make.
It took me a few days to finally getting around to making these but I did because of your sloppy joe recipe you just posted. They are awesome!!! Next time I will make a double batch of buns! I used a muffin top pan for the buns and they came out perfect for tops and bottoms so I didn’t even have to split them. They bakes up really smooth and held together perfectly for wet sloppy joes! Thanks so much for developing and sharing your recipes. I am definitely becoming one of your biggest followers! Everything you make “works”!
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.
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.
Russian researcher claims 122-year-old Jeanne Calment was actually a 99-year-old imposter. Jeanne Louise Calment was a woman from Arles, France who has long been documented as the oldest human being.  Her longevity has not surprisingly attracted much interest in her lifestyle and eating habits, including those of us here at The Paleo Diet®.  She was born on February 21st, 1875 and died on August 4th, 1997, equating to a lifespan of 122 years...
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.
For immediate weight loss, Paleo is a great and healthy solution. But after carefully reading and considering, I’m unconvinced that Paleo is optimal for long-term health. I think, in fact, it might lead to heart disease and other ills associated with heavy meat consumption. Although many of Cordain’s theories fall apart long-term, I thoroughly enjoyed the read and highly recommend the book. You should read critically and decide for yourself.
Arrowroot Starch: You may also see arrowroot starch labeled as arrowroot flour or arrowroot powder. It’s made from tubers traditionally from a plant called Maranta arundinacea, but commercially it’s often found as a mixture of various starches, including starch from the cassava root. Similar to tapioca starch, arrowroot starch is used in paleo baking to improve the texture of baked goods, lightening them up a bit, and help with browning.
Get rid of the temptation – if you’re gonna go at this thing with a full head of steam, remove all the junk food from your house.  It’s going to take a few weeks for your body to adjust to burning fat instead of glucose, and you might want to eat poorly here and there. If there’s no food in your house to tempt you, it will be much easier to stay on target.
“All plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds. A spokeswoman for Red River Commodities says that SunButter does indeed turn cookies and other baked products green as they cool. The solution, she says, is to reduce the amount of baking soda or baking powder in your recipe by almost half, which balances the acidity of the ingredients and keeps them from changing color. Whether your cookies will rise adequately with half the leaven is a good question, but she says some people who have gotten in touch with the company say they don’t notice any difference. Adding a bit of lemon juice to your dough or batter can also help maintain expected colors. ”

I had an awful experience with the recommended Magic Line loaf pan. The uncoated “natural” aluminum this pan is made of can dissolve and leach into food that contains acidic ingredients. I’ve been using anodized aluminum cookware for years to prevent this from happening, and I should have known better, but I ordered the pan from Amazon anyway because I wanted the little square slices.
Hi Rosa, thank you so much for sharing your feedback and modifications. The texture you got was definitely because of that. This bread only has 9g of Net Carbs per slice (based on 10 slices per loaf) so it’s pretty low already and I hope you make it with arrowroot next time to compare. Please report back here if you do and let me know how it goes and how do you like it.

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!!!
To Make Sure You Get the Best Rise: Make sure your baking powder and yeast are fresh. Let your egg whites come to room temperature before using. Cook for the recommended amount of time (and make sure your oven is properly calibrated). Measure all ingredients carefully (we recommend weighing the dry ingredients). Try to avoid the temptation to slice it while it's hot because this can cause the loaf to fall. 

I just wanted to say that I made this bread and it came out fantastic! I’m very pleased with it. It held together nicely and had a good taste. I felt it was also a great base for maybe some nut additions or raisin bread for a sweet twist. I’m definitely going to be playing around with this recipe. It was so EASY to put together too! Just perfect for a busy family trying to stay healthy and feel good. Thanks so much Elana!

The Primal Blueprint Cookbook: Primal, Low Carb, Paleo, Grain-Free, Dairy-Free and Gluten-Free by Mark Sisson and Jennifer Meier. Recipes include: Roasted Leg of Lamb with Herbs and Garlic, Salmon Chowder with Coconut Milk, Tomatoes Stuffed with Ground Bison and Eggs, and Baked Chocolate Custard. Recipes are simple and have limited ingredients. Complaints are the book is stuffed with unnecessary photos and proofreading could have been better, e.g. oven temperatures were left out. And recipes are not truly paleo. Despite what is on the cover dairy is used in some recipes. The Amazon reviews average to 4+ stars.
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.
This recipe is so simple but so tasty. I use almond flour I grind myself (use a coffee grinder–it’s so much cheaper than buying bags of almond flour at the grocery store or online). The first loaf I made as stated and felt it was a little too much on the coconut. The second loaf I exchanged the coconut oil for bacon grease, which worked well but was a little too strong on the bacon. The third loaf I used half coconut oil and half bacon grease and I really love the taste. A little smear of almond butter and a dollop of jam really makes this a great Paleo breakfast!
I am new to the Paleo and gluten free eating. I think I am on day 4 and so far I feel amazing. Anyway I just wanted to let you know that I made this bread this morning and it was DELICIOUS! It smelled absolutely wonderful as it baked. I could barely wait for it to cool before cutting into it. Truly a delicious bread! Now I just need to stop myself from eating the entire loaf!
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.
Thank you Elana for posting such a delishious bread recipe. I followed the recipe as originally posted, but I didn’t feel there was enough batter, so I made another batch and added it to the first. The only change was I added aprox. 1 tsp. of cream of tartar. I used unpasturized dark honey, but next time I will only use 1 TBS. instead of the 2 for when I double the recipe. I think 1 TBS. will be plenty enough. I also baked the loaf a little longer until it was browned because of it’s thickness. Out of the grain free breads I have experimented with in baking, this one is definately the best. The taste and texture completed my ham and cucumber sandwich.
Paleo Thin Bread® – Almond ( Paleo Bread ) (1 Net Carb) (3 Pack w/Free Shipping), is a great way to enjoy a healthy meal or snack with added flavor and health benefits. Paleo Bread – Almond is Gluten Free, Grain Free, Yeast Free, Soy Free, GMO Free, (7g Of Protein Per Slice), Low Carb and best of all delicious. Paleo Bread -Almond loaf contains six simple ingredients! *Nutritional Information Provided By Medallion Labs For Nutritional Accuracy **Freezes great for 12 Months** / Stay In Ketosis**”Paleo Breads Are Soft & Fluffy & Does NOT Crumble”

I know that soy can cause inflammation and if you are not using soy free eggs, that could be part of the cause. It may not be the actual egg but the soy that is the problem. just a thought. Here is an article that has some interesting info on soy. http://articles.mercola.com/sites/articles/archive/2012/07/29/soy-effects-on-women.aspx?e_cid=20120729_SNL_Art_1
I would first like to thank you so very much for your recipes, research and website…I Love them all!! I make your paleo bread every week and have been substituting egg whites for the eggs and I notice that my bread always has a crack in the center. It could be the oven, I’m not sure, but I really like the way it turns out with the egg whites. I make a double batch and bake it in a big bread pan so it is more like a loaf of sandwich bread. Thanks again for all you do
I am so looking for breads that work……….this does not……I have your books………..but the question about the ammonia…….they are an in your face issue…………for me, not till I sliced the loaf……but my nose is very sensitive….and I taste the amonia without ingesting the product…………my Mum, who has no sense of smell left, loved it…….. time to keep trying…………I am borderline diabetic, mum is, and my lover is in denial……………..so looking for something that passes as ‘bread’…………..thanks for the help………….luckylin……….
Knowing what to eat is part of it, but following this fairly restrictive lifestyle in a modern environment surrounded by cookies and candy and bagels and pasta is really difficult! Factor in the “carb flu” you might go through in the first few weeks (as your body gets weaned off of carbohydrate fuel and habits), and most people give up on the Paleo diet long before it creates lasting change!
Tapioca Flour: Also called tapioca starch, tapioca flour is made from the root of the cassava plant. Tapioca flour is nearly flavorless, so it’s good for using in both sweet and savory recipes. In paleo baking, this flour helps lighten up and improve the texture of paleo baked goods and make them a bit springier, and also helps with browning. This is why I like using it along with other denser paleo flours, such as almond flour.
Divya, I’m happy to hear the flavor was great, but sorry to hear the bread was flat! I’ll try to help you troubleshoot…first I would check to make sure that your baking powder is fresh. Also, did you use the full cup of egg whites? Did you use a 9 by 5-inch loaf pan? Did you cook it at 350F and is your oven properly calibrated? Did you bake it for the amount of time the recipe calls for?
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.

Read reviews of dense or no rise results and decided to try whisking egg whites and yolks separately as one would for a sponge cake. Confess to adding a pinch of cream of tartar to whites, shouldn’t upset the purists, it’s one of the ingredients in baking powder. Then added the wet ingredients to yolk mix before mixing into whites. Gently folded in mixed dry ingredients (I only had whole almond meal so the bread is dark, like whole wheat would look). It turned out perfect, rose to top of pan, slices beautifully , light and delicious. Thanks so much for this recipe, I love it.


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 love this recipe and I have one slight problem, during baking the top cracks on either one or both sides and puffs up, which crates a separation from the rest of the loaf. Still tastes great though. I’m wondering if it’s from either not mixing enough or mixing too much in the food processor or if there is something else I’m doing wrong? Not sure how I can send you a picture of todays load?!
Thank you so much for what you are doing! I’m making my second loaf now and my family enjoyed the first one immensely. I finally was able to enjoy a poached egg on toast again. Your recipes are so easy to follow, and even substitute with. For instance I just finished baking up a ton of your “thin mints”, and was low on Almond Flour, so I just threw in what I had, about a cup, and then added a half a cup of raw Pecans to the food processor and continued as directed on the recipe. It was perfect. So since I love to experiment, I’m making my second loaf with walnuts instead of pecans. It’s rising and looking beautiful. I can’t wait to try it.
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.
This was delicious! my husband and children (2, 4, and 6) all loved it as well! We sliced it and ate as is. I used bobs red mill almond flour since that’s all I can get here in Canada so I’m sure the texture was a bit coarser than when using honeyville, but nonetheless one of the tastiest and easiest grain free breads I’ve made! Thanks for sharing!
I wrote a book called The Paleo Solution which went on to become a New York Times Bestseller. This book incorporates the latest, cutting edge research from genetics, biochemistry and anthropology to help you look, feel and perform your best. I am a research biochemist who traded in his lab coat and pocket protector for a whistle and a stopwatch to become one of the most sought after strength and conditioning coaches in the world. With my unique perspective as both scientist and coach you will learn how simple nutrition, exercise and lifestyle changes can radically change your appearance and health for the better.

Hi Anita, I double checked my carton egg whites. 3/4 cup of egg whites is equivalent to 4 large whole eggs, not 4 large egg whites. Mine has a chart for converting whole eggs, and the conversion for egg whites only is below the chart. It says 2 tablespoons of liquid egg whites are equivalent to the egg white of 1 whole egg. So, 12 large egg whites would be 24 tablespoons, or 1 1/2 cups as written in the recipe. Hope this helps!
Grass-fed meat is recommended on the paleo diet because it is leaner than meat from grain-fed animals and has more omega-3 fatty acids, the healthy fats that reduce inflammation in the body and protect your heart. A typical American diet is high in saturated and trans fats and lower in healthy poly- and monounsaturated fats, hence the paleo diet's emphasis on grass-fed meats, as well as seafood.
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.
This bread is so so good! I love that it doesn’t have Cassava flour, which upsets my stomach a little. It was so easy and the recipe is also pretty forgiving. I had a crazy two year old (who I thought would like to “help”) and an infant while I was making this and ended up spilling some of the flours and I didn’t measure very accurately and it still came out amazing! Thank you for the recipe!
Trick And Treat - how 'healthy eating' is making us ill by Barry Groves. The author is one of the world's most outspoken proponents of a high-fat, low-carbohydrate diet. This book is an account of how and why the health-care establishment has got the concept of 'healthy eating' so wrong. Whereas Taubes work (see above) is a fairly straight forward review of the existing science, Groves expands into the politics of medical research and treatment to a much greater extent. "Trick and Treat" is divided into two parts. Part One describes the corruption in the health industry, points out the problems inherent in a high-carb, low-fat diet, and then prescribes a diet that leads to good health. The prescribed diet is high in fat - specifically animal fat, not polyunsaturated vegetable fat - and low in carbohydrates, with 60-70% of calories from fat, 15-25% of calories from protein, and a mere 10-15% of calories from carbohydrates. Part Two describes numerous diseases the author claims are the result of high carbohydrate consumption. These range from life-threatening disorders such as cardiovascular disease, diabetes, and cancer to less serious problems such as acne, near-sightedness and dental problems. The Amazon reviews average to 4+ stars.
I’m excited to hear that! If I have a chance to do any recipe testing myself, I will let you know if I come up with anything worthwhile . . .Staying tuned and looking forward to it! Is there any way for me to be notified of your replies to my comment(s)? I had to come back to this page to see this, so just wondering (and I do have the box clicked about “notify me of follow-up comments by email”). Thanks again!
I pinned your first roll recipe, but when I tried to go back to it – had disappeared. So because I make it often, repinned it. I noticed this time palm oil had been removed. I always used coconut oil instead. Anyway – just wondered why and if there is a difference in texture? I went ahead and added coconut oil because I’ve been so happy with the way I’ve been making them. (They slide out of pan which I like, with oil) One of my favorite and go to recipes – the only bread I eat. Thanks.
People who eat Paleo are also missing out on fiber, vitamins and minerals that come from a diet that includes healthy grains and dairy products. Some nutrients that someone on a Paleo diet may be lacking are iron, zinc calcium, folate, thiamine, riboflavin, niacin, vitamin B12 and phosphorus. The UK Association of Dieticians ranked the Paleo Diet as one of the five worst celebrity diets to avoid in 2015 because cutting foods, without a good substitution, can compromise good health.
Melted ice cream dripping down the side of your arm from a classic ice cream sandwich can really bring back some old childhood memories…along with a sugar rush, followed by an extreme crash. Instead, go for these Paleo cookie sandwiches that nix all the fake sugar. We choose the simple Paleo Vanilla Bean Ice Cream but there are two other delicious choices if you’re feeling like some extra flavor!
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.

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!!


Evolution of the Human Diet: The Known, the Unknown, and the Unknowable by Peter S. Ungar. Diet is key to understanding the ecology and evolution of our distant ancestors and their kin, the early hominins. A study of the range of foods eaten by our progenitors underscores just how unhealthy many of our diets are today. This volume brings together authorities from disparate fields to offer new insights into the diets of our ancestors. Paleontologists, archaeologists, primatologists, nutritionists and other researchers all contribute pieces to the puzzle. The book has four sections: Reconstructed diets based on hominin fossils--tooth size, shape, structure, wear, and chemistry, mandibular biomechanics. Archaeological evidence of subsistence--stone tools and modified bones. Models of early hominin diets based on the diets of living primates--both human and non-human, paleoecology, and energetics. Nutritional analyses and their implications for evolutionary medicine.

I had an awful experience with the recommended Magic Line loaf pan. The uncoated “natural” aluminum this pan is made of can dissolve and leach into food that contains acidic ingredients. I’ve been using anodized aluminum cookware for years to prevent this from happening, and I should have known better, but I ordered the pan from Amazon anyway because I wanted the little square slices.

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