Hi Jane! I think you will be fine! I know that you’re learning to bake, but keep in mind that in recipe instructions I will tell you what you need to do and not what you don’t do. In this case I’ll tell you to mix with your hand mixer and it will thicken as you mix and then you stop (i.e. if I don’t tell you to knead it by hand or use a dough hook it’s assumed that you don’t need one!). There’s also a recipe video in this page of the methodology for my yeast doughs, and there’s no hand mixing or dough hooks etc ;). You just have to trust the process a little bit, but you’ll also get that with more baking 😉 xo!
A great question to ask is “Does the Paleo diet work?” Here we have a head to head comparison between the Paleo diet and Mediterranean diet in insulin resistant Type 2 Diabetics. The results? The Paleo diet group REVERSED the signs and symptoms of insulin resistant, Type 2 diabetes. The Mediterranean diet showed little if any improvements. It is worth noting that the Mediterranean diet is generally held up by our government as “the diet to emulate” despite better alternatives. You can find an abstract and the complete paper here.
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.

Brandi, Oh no, I’m sorry to hear about such a severe allergy! We carefully tested and re-tested this recipe and this is the best version we came up with. In order to come up with a recipe that doesn’t use coconut flour, we’d have to play around with not only alternative flours, but also adjust the amount of liquid (because coconut flour absorbs more liquid than most other flours), and additionally, potentially alter the bake temperature and bake time as well. I have a recipe for Paleo Sandwich Bread on my other blog that doesn’t use coconut flour that you might be interested in: https://www.anediblemosaic.com/best-paleo-sandwich-bread/. I hope this is helpful!
Even if eating only foods available to hunter–gatherers in the Paleolithic made sense, it would be impossible. As Christina Warinner of the University of Zurich emphasizes in her 2012 TED talk, just about every single species commonly consumed today—whether a fruit, vegetable or animal—is drastically different from its Paleolithic predecessor. In most cases, we have transformed the species we eat through artificial selection: we have bred cows, chickens and goats to provide as much meat, milk and eggs as possible and have sown seeds only from plants with the most desirable traits—with the biggest fruits, plumpest kernels, sweetest flesh and fewest natural toxins. Cabbage, broccoli, cauliflower, Brussels sprouts and kale are all different cultivars of a single species, Brassica oleracea; generation by generation, we reshaped this one plant's leaves, stems and flowers into wildly different arrangements, the same way we bred Welsh corgis, pugs, dachshunds, Saint Bernards and greyhounds out of a single wolf species. Corn was once a straggly grass known as teosinte and tomatoes were once much smaller berries. And the wild ancestors of bananas were rife with seeds.
I must admit that when I read all the comments for this recipe I was so nervous to try it even though I’ve been hand-kneeding and baking my own breads without a recipe (an ancient family tradition) for over 20 years. Since I don’t have any background in gluten-free baking but recently changed to a low-carb lifestyle, I didn’t know what to expect. I noticed that a lot of people seemed to have issues with the proofing and resting of the bread dough. In order to eliminate the possibility of this happening, and since I know I understand yeast proofing really well, and knew that I won’t have an issue with dead yeast, I made sure that my kitchen temperature would be really warm so I placed a space heater on my kitchen counter facing the yeast and then later the dough as it rested. In the end, the bread turned out near perfect. The smell and taste was fabulous. The only thing I can say is that my bread pan is a 9X5 so next time I will make 1.5 the recipe. Otherwise, all I can say is this recipe is a winner!!!!

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.
#1) If you’re not careful, this type of diet can get expensive. But as we know, with a little research, we can make eating healthy incredibly affordable. Admittedly, while I recommend eating organic fruits and veggies, free range chicken, and grass-fed beef whenever possible, these products can be a bit more expensive in conventional stores due to the processes needed to get them there.
When following the Paleo diet, you will cut the trans fats and the omega-6 polyunsaturated fats in your diet and increase the healthful monounsaturated and omega-3 fats that were the mainstays of our ancestors. Recent large population studies, known as meta analyses, show that saturated fats have little or no adverse effects upon cardiovascular disease risk.
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’ve tried a few other paleo/grain free breads and this is by far the best. It tastes great but what’s amazing about this recipe is ITS SO EASY. Being able to throw all the ingredients in a mixer and not having to fuss with whipping and folding in egg whites, etc is a perk. I made two modifications and it turned out well. Slightly melted raw honey in place of maple syrup and I doubled the recipe because I like the loaf to be close to a standard size (obviously adds a quite longer bake time but worth it).
I’ve made these twice now. First time – subbed coconut oil for the palm shortening – simply because I didn’t have any. Only had one egg so used a “chia” egg as well. Baked them in ramekins. Turned out wonderful!! Second time – baked them this morning – needed an “muffin” for my egg/kale breaky. This time used “tenderfake” – lard – again no palm shortening – used 2 real, free range, organic eggs. Baked them in standard muffin tins – once again – turned out beautifully! Especially when toasted 🙂
CN3&trad; combines 3 forms of Creatine into a stimulant-free 3-in-1 Creatine complex! Providing 6.25 total grams consisting of micronized Creatine Monohydrate, Creatine Nitrate, and Creatine Hydrochloride. CN3&trad; is an amazing product to be taken before, during, or after a workout. Looking to amplify Strength & Pumps? CN3&trad; has got you covered!

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.
Buried in the middle of The Revised Metabolic Oncolytic Regimen for Effecting Lysis in Solid Tumors one can find their diet recommendations for tumor control. It has a paleo diet orientation. Protein is 35%, preferably Omega 3 rich. Carbohydrates (also 35%) are only vegetables and fruit, no beans, bread, potatoes, or any grain. Then dietary and supplemental forms of fat should provide 20-30% of (daily) calories.
As much as I love your recipes, what your calling paleo isn’t really paleo. For examplpe, apple cider vinegar, agave nectar, and salt aren’t paleo foods. There is a lot of hype out there about eating paleo. As a nutritionist, I find some of the claims about what paleo is disconcerting and confusing. I hope people are seeking help when they are following any “diet.”

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
One larger randomized controlled trial followed 70 post-menopausal Swedish women with obesity for two years, who were placed on either a Paleo diet or a Nordic Nutrition Recommendations (NNR) diet. [7] The Paleo diet provided 30% of total calories from protein, 40% fat (from mostly monounsaturated and polyunsaturated fats) and 30% carbohydrates. It included lean meats, fish, eggs, vegetables, fruits, berries, nuts, avocado, and olive oil. The NNR diet provided less protein and fat but more carbohydrate with 15% protein, 25-30% fat, and 55-60% carbohydrates, including foods similar to the Paleo diet but also low-fat dairy products and high-fiber grains. Both groups significantly decreased fat mass and weight circumference at 6 and 24 months, with the Paleo diet producing greater fat loss at 6 months but not at 24 months. Triglyceride levels decreased more significantly with the Paleo diet at 6 and 24 months than the NNR diet.
Richard Nikoley has the blog Free The Animal. He loves meat eating. His diet is near paleo, with the addition of some gray-area foods that he likes. These days most of his posts are on food. One recent trend in the paleo community is trying to optimize the proportions of the foods eaten. If you've read my definition you'll know that I simply define the diet as foods in and out. One of Richard's posts: Optimality: A Fool's Errand? has produced a long discussion of this trend.

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.
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 :-)
The Garden of Eating: A Produce-Dominated Diet & Cookbook by Rachel Albert-Matesz and Don Matesz presents evidence for a diet of vegetables, fruits, and pasture-fed animal products. Provides a practical plan and 250 delicious, family-friendly, grain- and dairy-free recipes. Buy from the author's page The Garden of Eating. Rachel's blog The Healthy Cooking Coach. The cookbook maintains a perfect rating at Amazon.
Thank you so much for this! I have always LOVED bread and made my own before going Paleo earlier this year. Now my husband asked me to bake him Zucchini Blueberry Bread, my absolute favorite, more of a cake than bread. I knew it would be irresistible for me. The day I made his bread, I found your post (again). You said we could add fruit, so I added shredded zucchini and blueberries. AWSOME! Although it appeared to be done after 90 secs., there was a raw section inside. I put it all on a plate and microwaved a bit longer. What a great make over for an old-time favorite. Thanks again.
I made this last night and it turned out great! I used Bob’s Red Mill almond flour which I know you don’t usually recommend and subbed 1/8 cup chia seed for the flax because that’s what I had on hand and it worked well. We’ve had grilled cheese and peanut butter sandwiches so far. My son is autistic and a very picky eater, and sometimes we have a hard time getting him the protein he needs so this recipe helps a lot. Thanks, Elana!

The Paleo Diet Cookbook: More than 150 recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages by Loren Cordain. Also contains two weeks of meal plans and shopping and pantry tips. Helps you lose weight and boost your health and energy by focusing on lean protein and non-starchy vegetables and fruits. Note that this is a very low-fat book and is being marketed as such. Published December 7, 2010.
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

Healthy, delicious, and simple, the Paleo Diet is the diet you were designed to eat. If you want to lose weight—up to seventy-five pounds in six months—or if you want to attain optimal health, The Paleo Diet will change your life now. Dr. Loren Cordain, the world's leading expert on Paleolithic nutrition, demonstrates how by eating all the lean meats and fish, fresh fruits, and nonstarchy vegetables you want, you can lose weight and prevent and treat heart disease, cancer, osteoporosis, metabolic syndrome, and many other illnesses. Incorporating all the latest breakthroughs in Paleo nutrition research, this new edition of the bestselling The Paleo Diet includes six weeks of meal plans to get you started on the Paleo path to weight loss, weight control, increased energy, and lifelong health.


Grass-fed beef is often highlighted on the diet, which is promoted to contain more omega-3 fats than conventional beef (due to being fed grass instead of grain). It does contain small amounts of alpha-linolenic acid (ALA), a precursor to EPA and DHA. However, only a small proportion of ALA can be converted in the body to long-chain omega-3 fatty acids (EPA and DHA). The amount of omega-3 is also highly variable depending on the exact feeding regimen and differences in fat metabolism among cattle breeds. [3] In general, the amount of omega-3 in grass-fed beef is much lower than that in oily marine fish. [3] Cooked salmon contains 1000-2000 mg of EPA/DHA per 3-ounce portion, whereas 3 ounces of grass-fed beef contains about 20-200 mg of ALA.
^ Ramsden, C.; Faurot, K.; Carrera-Bastos, P.; Cordain, L.; De Lorgeril, M.; Sperling, L. (2009). "Dietary Fat Quality and Coronary Heart Disease Prevention: A Unified Theory Based on Evolutionary, Historical, Global, and Modern Perspectives". Current Treatment Options in Cardiovascular Medicine. 11 (4): 289–301. doi:10.1007/s11936-009-0030-8. PMID 19627662.
Worried, before I made this recipe I calculated the calories. Because just because something is healthy doesn’t mean you can eat as much as you want! I have an 8×4 inch loaf pan that it is baking in. 1/2 inch slices for an 8 inch pan are 134 calories per slice. Can’t wait to taste it when it’s done. I hope those slices are filling because I have a feeling they will be small.

I just made the paleo sandwich rolls, I was out of palm shortening so I used coconut oil. I also did not have applesauce on had and had notice someone had used cottage cheese — so I did. Baked it in an 8×8 glass pan. They just came out and cooled. I cut in to 4’s and sliced through the middle. I have to say they were a bit oily (maybe because of the coconut oil) but I chopped a bit off one and tasted it yum!! I put them in the fridge, can’t wait for my BLT tomorrow 🙂

Oils are trickier. Loren Cordain, Ph.D., founder of The Paleo Diet Movement, breaks down which oils are healthy on the paleo diet: olive, walnut, flaxseed, macadamia, avocado and coconut oils are all allowed because they were gathered directly from the plant. While our hunter-gatherer ancestors probably did not consume flaxseed oil, it is allowed because of its content of high alpha-linolenic acid (ALA), a type of heart-healthy, anti-inflammatory omega-3 fatty acid.


Grass-fed beef is often highlighted on the diet, which is promoted to contain more omega-3 fats than conventional beef (due to being fed grass instead of grain). It does contain small amounts of alpha-linolenic acid (ALA), a precursor to EPA and DHA. However, only a small proportion of ALA can be converted in the body to long-chain omega-3 fatty acids (EPA and DHA). The amount of omega-3 is also highly variable depending on the exact feeding regimen and differences in fat metabolism among cattle breeds. [3] In general, the amount of omega-3 in grass-fed beef is much lower than that in oily marine fish. [3] Cooked salmon contains 1000-2000 mg of EPA/DHA per 3-ounce portion, whereas 3 ounces of grass-fed beef contains about 20-200 mg of ALA.
The Soft Science of Dietary Fat is a summary of an article in Science Magazine reporting that mainstream nutritional science has demonized dietary fat, yet 50 years and hundreds of millions of dollars of research have failed to prove that eating a low-fat diet will help you live longer. In fact, there are good reasons to believe high-carbohydrate diets may be even worse than high-fat diets. Here is the text from the original article by Gary Taubes.

Cordain explains that high intake of fruits and vegetables is one of best ways to reduce chances of cancer and heart disease. He notes that protein has twice the calorie burning effect of fat and carbs and is more satiating than both. He explains that starch, fats, sugars, and salts together cause us to keep eating. So if we limit our diet to fruits and vegetables and/or meat, we’ll stop eating when we’re full. And if you stop eating when you’re full, you’ll lose weight and won’t get fat. And as you lose weight, your cholesterol will improve (regardless of what you eat). This all makes sense and can’t really be disputed. If you want to lose weight, the Paleo diet will get you there and probably quickly. But Cordain’s hypothesis applied to long-term health falls short.
I just made this bread and it came out great although I did adjust a few ingredients. I made this bread with four eggs(1 less than called for). Also I whipped the egg whites separately until they formed peaks(in order to make the bread less dense). Lastly, I added two tablespoons of applesauce to make up for the missing egg. This bread did take 45 minutes to bake, but I lowered the temperature to 245 because the outside was cooking faster than the inside. In the end this bread came out delicious and I enjoyed it with jam and honey, happy baking.
Following the paleo diet can be pricey. Inexpensive and healthy non-meat protein sources like soy and beans are off-limits, and a recent BMJ Open study shows that healthy meats like lean ground beef and boneless, skinless chicken breasts cost an average of 29 cents more per serving compared to less-healthy ones, such as high-fat ground beef and chicken drumsticks. Even switching from peanut butter to paleo-approved almond butter will cost you—it goes for up to $13 a jar.
I don’t know what i’m doing wrong with this bread. I’ve made it a few times as i like how it tastes toasted but it will not cook properly in the center. Every time i cook it i end up cooking it for another 30mins longer then the recipe requires and it’s still coming out moist in the center. You could not use it without toasting put it that way. Could it be because i’m using Canned coconut milk as opposed to yogurt? I’ve tried continuing to cook with foil over the top once the outside starts to look well done so the inside can keep cooking too.
I’m on a low-FODMAP diet too. I just use pumpkin puree to replace apple sauce and it works in 98% recipes. Does make things a bit orange though ;). Other substitution ideas that I’ve used in other recipes are sweet potato puree (use white sweet potato so it’s not orange), yoghurt (I make mine with coconut milk), banana puree, or I’ve used water or milk + a little ground chia or linseed (a bit like a watery chia or flax egg). Hope you find something that works for you!
Hi, I just made these this morning. I substituted gelatin eggs for real eggs. I baked them on a cookie sheet—but next time I will put them on parchment paper because they did stick some. I also forgot the baking powder. I baked them for 20 mins. They were crunchy on the outside and gooey in the middle, but still delicious!! I also put them in the toaster after they came out of the oven. I would really love to come up with AIP recipe for these, because they are so darn good!! I probably could have gotten away with just one gelatin egg as well. I will have to experiment—-but if you come up with anything AIP in the future, please let us know! I love your blog!!
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!
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!
Catching Fire: How Cooking Made Us Human by Richard Wrangham. This book argues that the ease of digestion and the added nutritional value available in cooked food was the key behind the explosion of human intelligence. (Cooking gelatinizes starch, denatures protein, and softens all foods, permitting more complete digestion and energy extraction. As a result, the food processing apparatus shrinks, freeing energy to support a larger brain.) He then suggests that cooking led to what eventually became marriage and the sexual division of labor. The two most helpful reviews at Amazon get into great detail. The reviews average to 4+ stars.
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. 
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!!

Baking with almond flour can sometimes be tricky and not all brands give you the same results. Actually, the one you cited is my least favorite and usually makes baked goods sink in the middle, get very dense and also crumbly. I highly suggest you use one of the brands of blanched almond flour I recommend. My favorites are by Honeyville, Welbee’s and Nuts(.com). Here’s Welbee’s on Amazon for $23 for 2 LB http://amzn.to/1M5cDzG
The Vibram Fivefingers KSO Trek is a more rugged version of the popular KSO. Made from K-100 high performance kangaroo leather, the KSO Trek boasts extreme strength for excellent durability; amazing breathability; perspiration resistance to prevent sweat damage and prolong shoe life; and features MicrobloK anti-microbial treatment. These Vibram shoes are made for rugged outdoor use, providing grip and traction over a variety of surfaces. Additionally, the individual toe pockets separate and strengthen toes to improve balance, agility, and range of motion; while the thin EVA midsole and Vibram Performance rubber outsole allows your feet to move the way nature intended. The Vibram FiveFingers KSO Trek Shoes are perfect for light trekking, trail running, fitness walking, and travel.
I just made this today. It is awesome! I try to stay away from gluten as much as possible due to joint issues and pain. It helps considerably. This bread was easy and I even changed a few things. First, I put in 1/4 cup of hemp hearts in place of 1/4 cup of almond meal. For honey, I was out, I used date palm sugar. Finally, I was a bit short of coconut oil, so I added a bit of olive oil. The bread came out amazing. It fits into my diet, it is quick, easy, and yummy! Thanks so much.
Of course, this is just the basic of basic recipes, and you can spice it up with some Italian seasoning or some fruit mixed into the batter. When making the basic bread, I’ve found that my favorite way of eating this Paleo bread is with a hot bowl of chilli, but it also tastes great with some paleo jam or dipped in some soup. It’s not the best bread you’ve ever had, but it’s pretty good for 6 and 1/2 minutes of cooking!
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.
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
Anything that comes in a box, jar, or bag should be avoided on the paleo diet—as should anything that just wasn't consumed back then. That means no grains, dairy, added salt, or legumes (including peanuts, beans, lentils, and soybeans), according to Robb Wolf, a former research biochemist, paleo expert, and author of The Paleo Solution. While potatoes are generally outlawed on the diet, Wolff says they are okay to eat sparingly as long as you earn them through exercise (more on that next). Alcohol and honey are also generally considered paleo no-nos, but red wine tends to be the closest option there is to a paleo drink, and honey is far preferred to table sugar or artificial sweeteners.
Deadly Harvest: The Intimate Relationship Between Our Health and Our Food by Geoff Bond. The author is a nutritional anthropologist who has for years investigated both foods of the past and our prehistoric eating habits. Using the latest scientific research and studies of primitive tribal lifestyles, Bond first explains the actual diet that our ancestors followed--a diet that was and still is in harmony with the human species. He then describes how the foods in today's diets disrupt our biochemistry and digestive system, leading to health disorders such as allergies, arthritis, cancer, diabetes, heart disease, osteoporosis, obesity, and more. Most important, he explains the appropriate measures we can take to avoid these diseases--and even beat them back--through healthy eating. The conclusions of Deadly Harvest are that disease control happens by eating a strict low-glycemic diet, lowering the percentage of body fat you carry around, eat a diet consisting of mostly non-starchy plant-based foods, eat a low-fat diet with ample amounts of omega-3 fats, maintain good colon health, engage in regular physical activity, get some daily sunshine, and reduce chronic stress. If you do this, then diseases like cancer, heart disease, digestive problems, allergies, autoimmune diseases, brain diseases, diabetes, and obesity can be avoided. The Amazon reviews average to 5 stars.
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.
This is really good. I only use 3 eggs,. I didn’t have any arrowroot powder, so I used cornstarch instead. I used lemon juice instead of ACV because ACV gives me migraines and I used coconut cream (don’t like yogurt). It tasted a bit like sweet bread, but it made an excellent sandwich. It didn’t rise like the picture. I’m sure it because of the substitutions I made. I always make sandwiches cutting the bread in half anyway so it didn’t matter that it didn’t rise as high as the picture shows. This will be my go to bread for now on. Oh yeah. I baked it for 45 minutes instead of 25. Ovens temperatures and climates varies for baking. I always baked paleo breads on 350 degrees for 45 minutes. It comes out perfect every time. Thank you so much for posted this recipe.

Help! I followed the recipe to the letter. I used butter and greek yogurt. Something went horribly wrong. I used 88grams of butter as i don’t have tablespoons (converted on the internet) and organic micro fine almond flour. My mixture was not a batter it resembled a pastry mix. What am I doing wrong. I think its the flour? I live in England so have to find where I can purchase the product over here.

I just used a 9 x 5 pan and did not change the recipe proportions at all. Since this is the only loaf pan I have, instead, I pushed the dough against one side of the pan and formed a small loaf that is closer to the 7.5 x 3.5 pan size that Elana says to use. The dough was sticky enough to hold together fine and did not collapse or spread out during baking. It’s not the most beautiful creation, but it’s proportioned OK and tastes fine. I say – make it work with what you have and you’ll be alright.
Hi, LOVE this bread!! So do my kids :) I have a problem though with the bread sticking in places to the bottom, so I tend to lose some of it..(handy quick desert though) Any suggestions as to how to keep the loaf intact? I have been using lard to liberally grease the bottom, Its still sticking. I have been waiting about 15 minutes before trying to remove it….should it be cold? Thanks A bunch!!

Hi I made the Easy paleo keto bread 5 ingredients. It was moist, texture was good but it didn’t turn out completely white, more like a pale yellow and the crust was overdone. I opted for honey as my sweetner because this bread is for my nephew who has autism and we want to keep it as natural as possible. I baked the bread exactly at 325 for 40mins uncovered and then another 40mins covered (tent). What could I do next time to achieve a white bread with golden crust?


I just made this bread and it came out great although I did adjust a few ingredients. I made this bread with four eggs(1 less than called for). Also I whipped the egg whites separately until they formed peaks(in order to make the bread less dense). Lastly, I added two tablespoons of applesauce to make up for the missing egg. This bread did take 45 minutes to bake, but I lowered the temperature to 245 because the outside was cooking faster than the inside. In the end this bread came out delicious and I enjoyed it with jam and honey, happy baking.
The Paleo diet has become more and more popular over the years, mimicking our ancient ancestors’ most basic diet of vegetables, meats, fruits, and nuts. The Paleo approach is to stay low in the mainstream processed foods that have filled our grocery store shelves and stick to natural food that’s free of additives. The hardest time to avoid these? Dessert! With these Paleo desserts, you get to avoid the added sugars, get full faster, and typically take in fewer carbohydrates.

The line of VivoBarefoot shoes have a design based on the simple principle that being barefoot is the healthiest way for you and your feet to be. An ultra thin (3mm) puncture resistant sole allows your feet to be as millions of years of evolutionary design intended Barefoot! There are many styles with each in many colors. Plus many more styles that are not available through Amazon.com. Many of them are conventionally styled and can be worn to work. For the current models see Amazon.com. One style is discussed below.


Hello Angie, the same happened here. The taste is great except the bread did not rise. It came out flat. Do I have to slice the load in the middle to get it to rise? I replaced the ghee with regular butter but everything else was the same. Also I read on a different site that if the eggs are not room temperature than that would definitely effect the rise of the bread. I took the cold eggs straight out of the fridge to get the egg whites. What do you think?
An Interview with Ward Nicholson now has three parts on the web. Good overview of man's diet over the past 65 million years. Long but highly recommended reading. First published in Chet Day's "Health & Beyond" newsletter. Now part of a very comprehensive Beyond Vegetarianism site. Every argument that your vegetarian friends use to avoid meat for health reasons is debunked here.
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.

Hi Elana…I did this with your bread and it was ridiculously tasty!!! Herb roasted tomatoes on top of your Paleo bread spread with a little leftover chevre that I’d rolled in some Creole seasoning. I LOVE this bread (well, and all of your recipes really)!!! Thank you. https://www.facebook.com/holly.oleary.14/posts/10204240445388312?comment_id=10204240832958001&offset=0&total_comments=8


Anything that comes in a box, jar, or bag should be avoided on the paleo diet—as should anything that just wasn't consumed back then. That means no grains, dairy, added salt, or legumes (including peanuts, beans, lentils, and soybeans), according to Robb Wolf, a former research biochemist, paleo expert, and author of The Paleo Solution. While potatoes are generally outlawed on the diet, Wolff says they are okay to eat sparingly as long as you earn them through exercise (more on that next). Alcohol and honey are also generally considered paleo no-nos, but red wine tends to be the closest option there is to a paleo drink, and honey is far preferred to table sugar or artificial sweeteners.

Here is a way to keep Paleo fun by making a batch of Paleo pretzels. It gets boring sometimes eating a certain way, and adding novelty treats like this really makes it seem like you’re not on a diet at all. Half the fun is making these, as you don’t have to stick to the conventional pretzel shape, and can wind them into any design you wish. The other half is eating them, and there’s no worries here, since all of the ingredients conform to the parameters set by the Paleo OK foods list, a combination of coconut flour and almond flour.
I have recently discovered your website and I’m so pleased that I did. There is so much content there. It’s the bread I’m particularly interested in at this point since I have not had any bread for about two and a half years so I went straight there. I tried your world famous paleo bread and I must say it was very nice. However it does not look like your bread in that mine was much darker and much denser. I tried to find a comment where you addressed this issue but I only got as far as some comments regarding the height of the bread. You stated that the tin size was most likely incorrect. I’m sure my tin as a bit on the big side but when I look at the pic of your bread I can see yours is a much lighter bread than mine and also much lighter in colour.

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.”


Contrary to popular belief, fat doesn’t make you fat; carbs do (and the Standard American Diet contains a ton of them!). Natural oils and fats are your body’s preferred sources of creating energy, so it’s best to give your body what it’s asking for. The following are some of the best types of paleo diet oils and fats that you can give your body if you’re in need of some additional energy.

I cant have flax seed, they trigger severe migraines. When i google replacing flax seeds or any thing else they say you need to know why they are added to the recipe for flavor and nutrition or as binders. In your recipes can you add some sort of code B for binding and F for flavor then its much easier to go about making substitutions. In this recipe is the flax for binding or flavor ? If its for binding can i add more eggs and how many ?

Ana, We like using a combination of almond flour and coconut flour for this bread to achieve the best flavor and texture. We haven’t tried this bread using only coconut flour, but it may work. Coconut flour absorbs liquid differently, so you’ll want to use about 1/4 the amount of coconut flour as almond flour (since the recipe calls for 2 cups almond flour, that would be 1/2 cup coconut flour in addition to the 3/4 cup coconut flour that the recipe already calls for). However, the flavor and texture of this bread will likely be different with that substitution. Please let us know how it goes if you give it a try!
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.
I am BLOWN away by this bread! I added up the protein and net carbs … umm … WOW. A huge bonus is that both kids – one of whom is crazy picky – AND my husband both love it!!!! They devoured the first loaf within a few hours. This will obviously be a huge staple in our house. It’s really a God-send. Our son, who is the picky eater, is mostly picky about proteins. He won’t eat any meat except for chicken, no eggs or dairy. We’ve gone gluten/casein free to see if it helps with his autism and as much as I totally wanted to eliminate bread, I finally just had to accept that he HAD to eat a peanut butter and honey sandwich at lunch. My cracker/veggie/peanut butter dip thing just wasn’t working. Not only will he EAT this bread – he wouldn’t eat the other gluten-free breads I was making – it is actually giving him the ONE thing he needs most – PROTEIN. Seriously, thank you, thank you, thank you!!!!!!!!!!!!!
How many eggs did you use when you increased it by 50%? I had a mini loaf pan that was 3 1/2″ by 6″ It came put great but when I got to the center of the loaf I did find a small spot that was still raw dough. Not enough to ruin the loaf though. I used a combination of Bob’s Red Mill almond flour and King Arthur almond flour. Anxious to try it in a full sized loaf pan though if I can figure out how many eggs to use.
Cordain admits that meat leads to plaque and increases cholesterol where plants wouldn’t. And science establishes that plaque and cholesterol lead to heart attacks and strokes. But Cordain argues that plaque alone is insufficient to cause harm. Rather, it is plaque combined with inflammation that causes heart attacks and strokes. So avoid acid, salt, legumes, wheat, starchy vegetables, dairy, oil, fatty meats, and grains because they cause inflammation. But if both science and Cordain agree that plaque is a necessary part of the heart-disease equation—and that meat causes plaque—why should we follow Paleo rather than just forgo meat?
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.
Maya, this is a beautiful looking bread. I’m going to try it, but before I do, I’d like to know if you have ever tried doubling the recipe. It seems that it would work–based on the fact that my almond flour bread that I have made for years uses 3 1/4 cups flour, and turns out pretty well. (I’m pretty content with my recipe, but admit that yours looks better due to the whiteness and it appears to have more air bubbles, indicating it’s probably lighter.) If I don’t hear from you, I’ll probably go ahead and double it, and use a 9×5 pan–wish me luck.
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.
this bread is fabulous! i made it in a larger bread pan, making the loaf a bit short. . . Next time, i’ll use a pyrex bread pan (smaller) so that the loaf is a bit taller. Wondering if i could make 1.5 of the recipe for a taller loaf in my bigger pan. . . so many things to try. Oh and my kids loved it! They thought it was banana bread even though it isn’t really sweet, i think the texture gave them that impression. I am thinking i could use this as a base for a yummy banana bread, adding a banana or two. I’ll let you know if i try that.
Hi Sophie, I have found that the best almond flour for baking are the ones that have the skin removed (blanched) and are very finely ground. Some brands call it almond meal and some almond flour, so currently there’s no standard name. I have also found that not all brand work well. For example the Bobs Red Mill brand fails most of the time for baking. My personal favorite brands are by Honeyville and welbees. You may be able to order these from amazon.
Evolutionary biologist Marlene Zuk writes that the idea that our genetic makeup today matches that of our ancestors is misconceived, and that in debate Cordain was "taken aback" when told that 10,000 years was "plenty of time" for an evolutionary change in human digestive abilities to have taken place.[4]:114 On this basis Zuk dismisses Cordain's claim that the paleo diet is "the one and only diet that fits our genetic makeup".[4]
Buried in the middle of The Revised Metabolic Oncolytic Regimen for Effecting Lysis in Solid Tumors one can find their diet recommendations for tumor control. It has a paleo diet orientation. Protein is 35%, preferably Omega 3 rich. Carbohydrates (also 35%) are only vegetables and fruit, no beans, bread, potatoes, or any grain. Then dietary and supplemental forms of fat should provide 20-30% of (daily) calories.
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!
I just made this and it was super delicious, but a little crumbly. I followed the directions exactly using almond flour, coconut flour and coconut oil instead of the ghee. I’m thinking an extra egg might bind it together a little more and perhaps cooking it just a little bit more, maybe 2 minutes instead of 90 seconds. I’m going to experiment. I also like the idea of using a half Tablespoon of applesauce as well. I have been Paleo for over a year and have really been craving bread. Usually I make pumpkin or zucchini pancakes to take care of it, but sometimes you just want BREAD. This is so easy and so quick and just perfect for one person (my husband doesn’t eat completely Paleo). Thank you. Hopefully my changes will work to make it a little more solid.

So, just as I was about to put these in the oven, my 20 year old oven caught fire. After having the fire department visit, I used coconut oil spray on a glass square dish and cooked it in the microwave. Total time was about 8 minutes because I kept stopping and starting it. The recipe was delicious! Thank you to our fire department and to you for this wonderful bread alternative!
Combining higher protein intake and fresh vegetables leads to another major benefit: blood sugar stabilization. Between 35 and 45 percent of the average Paleo diet is comprised of non-starchy fresh fruits and vegetables that won’t spike blood sugar levels, making it an optimal diet for diabetes prevention. This is because nearly all of these foods have low glycemic indices that are slowly digested and absorbed by the body.

Making this homemade bread is easy and kid-friendly! Paleo bread is different from gluten free bread because often on the paleo diet most grains are avoided. So gluten-free breads made with gluten-free flours like rice flour, teff flour, and corn meal would not be considered paleo bread! I like using this  combination of almond flour and tapioca flour as it creates the most legit paleo bread, and gluten-free I’ve ever tried!


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.
Alpha Amino is the ultimate performance, hydration and recovery sports drink powder. Its premium formula is built on the power of amino acids and formulated with ingredients that promote healthy fluid balance. Alpha Amino has 14 Amino Acids including a well-studied 2:1:1 BCAA ratio. These Amino Acids support the body’s ability to fuel skeletal muscles, preserve muscle glycogen stores and reduce protein breakdown.
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.
Hello!! Went grain free about two months ago to reverse a chronic illness. Am feeling great but was jonesing for a piece of bread!! Big time!! And that’s what you gave me! I wish I could share the photos I have of this loaf which baked up beautifully!! It is light and airy and tastes mild and yummy. Interestingly, when I toasted it up, a hint of coconut came out (obviously from the coconut flour). Thank you so much for sharing this… sandwich here I come!! 
×