I have just found your website and it is fantastic! Sitting at my computer my mouth is watering. I’m very new to the Gluten-free scene and am seriously considering Paleo as well so your website is a godsend. One question though, you mentioned how to measure the flour for your recipes and gave a weight in grams (thank you) but I have tried American recipes before and I think our tablespoon measure might be different also. How many millilitres is there in one of your tablespoon’s?
Made this tonight, and it came out delicious!! I subbed in grapeseed oil for the coconut oil, and used ground chia seed instead of the flax, because they are what I had on hand, and it is wonderful. Nice “whole grain” texture and nutty taste, so yummy just spread with good butter. Will definitely be making this again! I’m mostly Paleo, and LOVE your almond flour and coconut flour recipes, delicious and grain free. Thank you so much.
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!
I love this recipe, I just tweaked a couple of things to get it how I wanted it. I replaced 1/2 cup of almond flour with an extra 1/2 cup of tapioca starch. I also separated out all but one of the egg whites, and beat them to a soft peak. After mixing the wet ingredients into the dry ingredients, I folded the egg whites in. This helped give it a boost to make it a bit taller and fluffier. The final product was springy and tasty, and better than most gluten free breads I’ve purchased.
The Paleo diet not only misunderstands how our own species, the organisms inside our bodies and the animals and plants we eat have evolved over the last 10,000 years, it also ignores much of the evidence about our ancestors' health during their—often brief—individual life spans (even if a minority of our Paleo ancestors made it into their 40s or beyond, many children likely died before age 15). In contrast to Grok, neither Paleo hunter–gatherers nor our more recent predecessors were sculpted Adonises immune to all disease. A recent study in The Lancet looked for signs of atherosclerosis—arteries clogged with cholesterol and fats—in more than one hundred ancient mummies from societies of farmers, foragers and hunter–gatherers around the world, including Egypt, Peru, the southwestern U.S and the Aleutian Islands. "A common assumption is that atherosclerosis is predominately lifestyle-related, and that if modern human beings could emulate preindustrial or even preagricultural lifestyles, that atherosclerosis, or least its clinical manifestations, would be avoided," the researchers wrote. But they found evidence of probable or definite atherosclerosis in 47 of 137 mummies from each of the different geographical regions. And even if heart disease, cancer, obesity and diabetes were not as common among our predecessors, they still faced numerous threats to their health that modern sanitation and medicine have rendered negligible for people in industrialized nations, such as infestations of parasites and certain lethal bacterial and viral infections.
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 :-)
Good to know these can be made without the palm oil. Can’t wait to try them! Many of us looking at these dietary changes see palm oil a lot, and it’s in many things on the grocery shelves. I avoid it completely however as unfortunately it’s production is destroying HUGE amounts of habitat/wildlife so isn’t a good ethical choice. Thanks for your great site!
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.
I am new to walking the Primal path, but was already missing bread and sandwiches. Thanks so much for this recipe. I made it today and it came out great. After reading all the reviews about the center not baking, I inserted my oven thermometer into the center of the loaf after 25 minutes of baking. Then I set the thermometer to alarm when it reached 195 degrees F. (That is halfway between the 190 degrees I use for white bread and 200 degrees I use for banana bread.) The center was nicely baked. Hopefully this will help others who try this recipe.
Bought this probably about a year ago or so... Finally decide to try it. WOW!!! It's been 18 days and I've lost over 16 pounds, and I've been eating all I want, and am never going hungry, so I have no cravings for anything, fresh home-made Italian bread or even my all-time favorite corn-type snacks, especially popcorn. Tried some hi carb, processed foods after the first week... felt like crap and lost my desire to eat them. I assume I will plateau one of these days and will have to start exercising, but right now I have a sedentary lifestyle with my job and additional personal activities.

My bread came out a teeny bit “eggy”…which wasn’t bad, I still enjoyed it. Maybe some egg yolk made it in the batter??? Anyway, the slight egginess made me think of French toast. So with the last few pieces, that’s what I made. I mixed an egg, heavy cream, and a little vanilla to coat the bread…used browned butter to sub for syrup…then topped off with Swerve confectioners sugar. It was delicious!
I made this bread last night and it turned out so delicious and moist! My 2 & 4 year old couldn’t get enough of it either which was so exciting to see. I want to start making this bread for my daughters school lunches but it’s a nut-free school. Could the almond flour be replaced by coconut flour? Or any other flour? If so, whould the measurements change of the ingredients? I am not a baker so I am a bit clueless.
Hi Elana, first let me say this bread is DELICIOUS! It turned out sweet, very moist, and just wonderful. HOWEVER, I am new to gluten free baking and despite the deliciousness of the bread, I ended up with a very faint ammonia-ish smell/after-taste and for the life of me I cannot figure out why. The only difference in the way I made my bread from your recipe is that I used whole, raw almond meal and whole, raw flaxseed meal, because that is what I had on hand. Oh and i used pure maple syrup instead of honey.

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 made this but didn’t have baking powder, so I subbed a little baking soda and greek yogurt instead. I also added some italian herb blend. I froze it overnight to take to camp. Now it’s perfect for a lunch or snack. I’m topping a slice with a little goat chesee, fresh basil, couple pieces of spring mix and a few cherry tomatoes on the side! It’s delicious!
No background science here or lengthy explanations, only 15 easy guidelines to follow to kick-start your Paleo journey. It’s up to you to decide to what extent you want to follow those guidelines, but if you follow them 100% you can be assured that you are eating the best food for your body and greatly investing in your long term health and well-being.
Proof the yeast. This involves mixing dry active yeast with water that’s just warm to touch (between 105-110°F to be precise) and maple syrup or honey for 7 minutes until foamy. And before you scream sugar (!!) remember that the yeast will feed on such sugar to emit carbon dioxide, so it doesn’t affect the carb count at all. And yes, this is a scientific fact.
I have admired your blog and recipes for a while now. But as a “Paleo” devotee and blogger I am motivated to compliment you on this particular post. The first sentence about gluten free not necessarily meaning healthy is so true and has kept me from trying a lot of gluten free products and recipes. But my kids often request some sort of gluten free bread (kinda funny that kids would consider getting bread a treat!) I can’t wait to try this recipe because the ingredients are really wholesome -truly “Paleo”.

This was fantastic!! I didn’t have coconut flour, flax meal or apple cider vinegar. I made due with regular white distilled vinegar, coconut cream powder (happened to buy some at the Filipino store last night.) I did add about a 1/4 cup of Truvia baking sugar, maybe it wasn’t even a 1/4 cup; I didn’t measure. It came out so good. Moist and springy like a sponge cake. Now I can have my bread!! Thank you so much!


I didn’t read through all 400+ comments, so I don’t know if this has been discussed, but this recipe calls for a really huge amount of baking soda and doesn’t have the huge amount of acidic ingredients needed to balance it. I tried it anyway as written and sure enough, the resulting product smells and tastes like un-neutralized baking soda. Normally a recipe like this would use baking powder, so I tried again, using 1.5 tsp of baking powder instead of the baking soda. I eliminated the vinegar, since its main role would be to neutralize (some of) the baking soda.
I measured out all ingredients and microwaved on high for 90 sec. But I am pretty sure the problem was my microwave.. I own one of those flat-bed, inverter microwaves. It usually takes me 1:30 instead of 1:00 to heat up a cup of milk. So I guess I should have let the bread cook for longer. Does anyone have any experience with this sort of microwave?
YUM! I am going into week 3 of Paleo and missed bread. This is yummy although I need I smaller pan because it’s short. Not that that matters, I eat it alone or with grass-fed butter anyway! 🙂 I did have flax seeds, just the ground flax. And I used coconut oil (not butter) and coconut cream. It came out great! I cooked it for 35 minutes because even though the toothpick came out clean, it still didn’t “look” done. 35 minutes was perfect! Thanks for the recipe!
Because of the simplicity of a paleo diet, it does not require participants to do too much thinking. While calories in versus calories out is the most basic rule to weight loss, a paleo diet takes a lot of thinking out of dieting. As long as you are eating whole, nutritious foods, you will probably find that weight loss will follow naturally—mainly because this style of eating cuts calories automatically.
Coconut flour is a great alternative when you need to avoid almond flour because of a nut allergy, or for any other reason. With a couple easy tips, coconut flour can also yield delicious gluten free baked goods. Coconut flour is very high in fiber and subsequently absorbs a lot of liquid, so as a general rule, it’s recommended to use the coconut flour and liquid at the same ratio. Coconut flour can also result in very dense and/or dry and crumbly baked goods, so it’s important not to use too much coconut flour, and to use other ingredients to lighten the texture. This is why a lot of recipes that call for coconut flour also call for a lot of eggs. However, then the issue is that the baked goods have an overly eggy taste. Because of this, I prefer to use coconut flour in conjunction with other paleo-friendly flours instead of using it on its own.
New here, but loving your recipees so far (totally game changer for my diet and life)! I’ve tried this bread a few times now, but am struggling with it a little bit and was hoping that you could help me try to figure out what to try next. The taste is fantastic, but I’m having trouble with the rise. My yeast is bubbling and I’ve had it proving on my oven (which is pretty hot! –too hot?). The structure inside looks like there were air bubbles, but they got knocked out or something (sort of squished), but your picture looks incredible so I’m hoping that I can change something. The taste seems a little dense and chewy so far. I’m very new to baking, so it might also be a bake problem. I’m in Chicago.

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.
I made this as written using the pan that Elana linked to and was a little disappointed with the height. A friend of mine said she makes the gluten free bread with a 4″x4″ pyrex pan because it gets taller and better for sandwiches, so i tried the Paleo bread again using her idea. It got taller, but the top looks like a volcano erupted. I’m not quite sure how to get a smoother top or what i did wrong for this to happen.
Thanks for the reply Adriana. What I meant by a quick mix in the Vitamix was that I “Vitamixed” it one more time to be positive it was as fine as could be. I keep almonds frozen and I use them up over time to make milk, then dehydrate the pulp and then turn it into flour. I will have to think about buying the flour already made again…seems like I’d be going backwards in my slow but steady journey of making the most of my whole ingredients. I wonder if blanched flour would work better…I’ve read that the the only difference with the skins is the little brown specks that don’t bother me. I may try again at some point.

To come back on the diet not being paleo….u can adjust a little…use coconut oil and the coconut cream and then it is paleo as she already wrote down. I follow the paleo diet via the dr terry wahls protocol because off my ms and not aloud butter neither so I made a couple of changes and btw! With the paleo u are aloud to eat for example Ghee butter,go and look it up!!!
The almond bread toasts well! I enjoy it with avocado in the mornings or all sorts of toppings. I feel great after eating it and restaurants let me hand them the bag and they toast it for me or use it to make sandwiches! I am very happy I can eat a bread with no nightshades-potato starch, e.g., nor yeast. My arthritis is absent when I refrain from nightshades and fermented items. I eat gluten and dairy free due to autoimmune issues and have normal labs with these dietary changes. I eat from the garden and meat, but really like breads! I like ALL of Julian’s breads and there is zero competition out there! Thank you, Julian, for loving us enough to feed us!
I just made version #2, and it was delicious. My pan was slightly larger, but I kept the 30 minute cooking time. It came out more golden brown on the outside, but it was perfectly moist. This is SO much tastier than store loaves, and I love slicing it thick. I greased my pan with butter and coconut oil and lined it with wax paper on the bottom, and it slipped right out.

Coconut flour is a great alternative when you need to avoid almond flour because of a nut allergy, or for any other reason. With a couple easy tips, coconut flour can also yield delicious gluten free baked goods. Coconut flour is very high in fiber and subsequently absorbs a lot of liquid, so as a general rule, it’s recommended to use the coconut flour and liquid at the same ratio. Coconut flour can also result in very dense and/or dry and crumbly baked goods, so it’s important not to use too much coconut flour, and to use other ingredients to lighten the texture. This is why a lot of recipes that call for coconut flour also call for a lot of eggs. However, then the issue is that the baked goods have an overly eggy taste. Because of this, I prefer to use coconut flour in conjunction with other paleo-friendly flours instead of using it on its own.

“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. ”
Hi V. Not all my recipes need nuts or almond flour, but most my baked goods do. This is because almond flour gives the best texture. If your son is allergic to nuts I would suggest substituting the nuts for seeds, and the almond flour for pumpkin or sunflower seed flour. You can also try using a gluten-free oats flours. I haven’t made this substitution in many of my recipes, but it’s worth a try. Please let me know how it goes.

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.
Oh my GOSH!! It’s REAL bread! My poor little guys (okay, and me too) have really been struggling since going gluten free for the third time (this time we went Paleo and it has finally resolved their symptoms and as a side note resolved mine, though I didn’t realize in the beginning I had a gluten problem). My son and I are oohing and ahhing in my kitchen right now over this bread. I’d given up on the difficult task of making gluten free bread when the first several complicated recipes I tried were gross and gritty. I did not have high hopes for yet another bread recipe, nevertheless one that would fit into our Paleo diet, but this is seriously amazing and it was fast and easy to make in my Vitamix. Moist and delicious, we decided we had to make some quick strawberry jam to celebrate this delicious occasion. Thank you, thank you for giving my boys (and me!!) our bread back!!!
I made this bread and really do like it~ we are paleo and needed a good bread recipe. What I am wondering is how the picture you have of this bread is so light and yellow colored? After making it, the bread is dark and even has a green tint to it over time. The texture and taste are both perfect, but it doesn’t look appetizing~ trying to figure out how mine looks so different than the picture of your bread. I noticed that the pictures other people posted also showed dark bread as well. I used all of the recommended ingredients exactly- but it does not come out light or yellowy. Any recommendations?
We’ve been on the Keto journey since the end of February last year and this is my favourite bread recipe so far, I just made a loaf and it turned out great. I don’t have a food processor so I did use my blender and for ingredients I only used the almond flour, coconut flour, baking powder, butter, salt, 8 egg whites (all I had left in the fridge) and the only optional ingredient I added was stevia. The texture was still really nice without the extra ingredients which is a nice option and this tasted like a regular loaf of bread, I’ll definitely be making this again!!
I cut the bread into thin slices and it is great toasted. I made a sandwich for my husband with bacon, lettuce and tomato and when I handed it to him he looked at me funny and after he took his first bite he asked me: “where did you buy this bread, can we eat bread now?” lol…. I told him I had made the bread with almond flour instead of wheat and he was thrilled.

I was curious about the pan and found a very interesting 1 out of 5 star review on Amazon. The customer who purchased and used the pan not only got a metallic taste in her(?) first loaf, but the bread was also tinged green. She had to throw the bread away. I do not know if it would get better with use and washings, but she gave a good enough argument for me to avoid this buying this particular pan.

Fruits are not only delicious, but they’re also great for you. That said, fruits (even paleo-approved ones) contain large amounts of fructose which, while much better than HFCS (high-fructose corn syrup), is still sugar. If you’re looking to lose weight on the paleo diet, you’ll want to cut back on your fruit intake and focus more on the vegetables allowed on the paleo diet. However, feel free to have one to three servings of fruit a day. Check out this list of paleo diet fruits and see if you’re not hungry by the end! (We’ll admit, we’re partial to blackberries!)

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.
Hi Elana! Love this bread…have been making it for a couple of months now. Only one problem: I keep getting these cobwebs in the bread. It appears after a few days being kept sealed on the counter. Have you ever come across this problem? I assume if it was a problem of the bread going bad it would get mouldy…but this isn’t mould, it looks like cobwebs inside the bread. I read up on it and people say that the cobwebs are from moth eggs. Once I read that, I got rid of my original flours and purchased new items at a different store from a different brand. I made the bread right away and stored the flours in the fridge. Once again though, each bread I make..after 3-4 days, it got cobweby.
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?
These photos look amazing so I’m making these right now. I want to warn everyone, not all coconut cream is really coconut cream! I purchased two cans of “Sprouts” brand coconut cream from Spouts supermarket. After I drained the liquid, I did not get even one cup of cream out of one can so I opened another. After adding the honey and mixing, the “cream” remained lumpy and watery. I put the whole mess in my Blendtec to whip it and it turned into milk!

The final benefit we’ll discuss is a balanced dietary alkaline load. While this concept sounds complex, it’s actually quite simple: after digestion, all foods present either a net acid or alkaline load to the kidneys. Meats, fish, grains, legumes, cheese, and salt all produce acids, while Paleo-approved fruits and vegetables yield alkalines. A lifetime of excessive dietary acid may promote bone and muscle loss, high blood pressure, an increased risk for kidney stones, and may aggravate asthma and exercise-induced asthma. The Paleo diet seeks to reduce the risk of chronic disease by emphasising a balanced alkaline load.

I have made the new recipe many times and it is really delicious. By mistake I used regular almond flour and the bread came out just as tasty as if I had used blanched almond flour. Also, coconut flour is not available where I live, so I substituted the same amount of unsweetened shredded coconut, and 1/4 cup oil for the coconut oil, since my friends said the bread had too much of a coconut flavor. The substitutions worked just fine and the bread was delicious!!! Maybe it would be even more delicious if I followed your recipe exactly, but even my son, who usually does not like “healthy” food, told me it was really good, and keeps helping himself to more slices everythime I make it.

The most updated recipe worked perfectly! I used every ingredient and the amount called for with the Magic Line loaf pan. The one and only thing I did differently was I needed to add 10 extra minutes of baking checking the bread with a toothpick every 5 minutes after initially checking at 30 min. I live in western Mass and the weather was humid and hot when I made this, maybe that has something to do it.
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.
So.. let’s talk about the needed part. Quick, what’s the one thing you can’t live without, food wise? That you NEED!! Here’s what I hear a lot when I explain the Paleo or grain free style of eating. “Oh my Goodness, how can I live without bread or a good sandwich bread?” Well ya, bread is so delicious and I don’t always make paleo bread, but when I do, it’s usually for a good reason.
I followed the recipe as is. No coconut flavor and does not have an eggy taste like so many other paleo breads i have tried. I was worried as it did smell eggy while it was baking. This is the BEST PALEO BREAD hands down. The search is over. Dont wait to try it. Mine came out the perfect height. Thank you Michelle!!!!! Never a bad recipe from this blog.
Fattening cattle with corn changes the lipid balance and is clearly not the natural diet for a grass eating cow. In Simple change in cattle diets could cut E. coli infection researchers have found that when cattle were fed hay or grass for just five days before slaughter, much less E. Coli cells were present in the animal's feces and virtually all surviving E. coli bacteria were not acid-resistant and were killed by human stomach acid.
This came out better than I expected it to actually. I did not have coconut flour so I added an extra 1/4c of almond meal. It was a tad bland but other than that a nice bread. I think the coconut flour would add to its flavor and sweetness. I will try again and add a banana just to give it a little more flavor. the pan I used was a regular loaf pan and it was a bit thin but otherwise a nice bread. My daughter enjoyed with peanutbutter and banana mashed together and I had it with her egg salad.
Thank you so much! I didn’t have any flax for the first couple of batches, so subbed extra almond flour, then made it my bread machine and it was a hit. But for this batch, I doubled to make two loaves using the ground golden flax and baked it in the oven, and it was even better!!! My son who has celiacs loves it. This is a godsend with school lunches coming up again. 
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