wow, I have tried to make a good gluten free bread for about a year and this tops all of the recipes I’ve tried. I have to agree with the comment that most gluten-free/grain-free breads are eggy … this one is not and it tastes great. I just enjoyed a piece with boursin tomato pesto. Thank you for the great recipe. I will be trying many more of your recipes. https://www.youtube.com/watch?v=Ni9XJ90f-Bc
Coconut Flour: As Lexi pointed out Coconut Flour is not a 1:1 ratio. Coconut flour absorbs a LOT of liquid, so you have to either combine it with other flours in light quantaties, or use 6 eggs for every 1/2 cup of flour. Yes, I said 6 eggs with every ONE HALF cup of coconut flour. You can also use various liquids. Either way, it needs to have the same consistency as it would if you used the almond flour, it should be thin like pancake. If not it will out very dense.
I love this bread, and so do my German, bread-loving children! Hearty, rich German bread is the best in the world so that’s no small praise. I have a regular glass loaf pan, and adapt the recipe to make a full-size loaf. I add 1 extra egg (very large) and increase other ingredients 25%. Baking time is usually 5-10 minutes longer, although I reduce the temperature to 325 after it begins to brown to compensate for the glass pan. Topped with butter or pumpkin seed butter, this is my 3-year-old son’s favorite “treat” ever! https://www.youtube.com/watch?v=l7JHpDDGZUk

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. https://www.youtube.com/watch?v=DwVwQiqe4eM
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!!!!

I just came across this recipe as I am venturing into the Paleo world, as well as looking for recipes for my daughter who has really bad eczema and is off dairy, eggs (whites), wheat and soy. Do you think an egg replacer would work OK in this recipe? I’ll probably give it a try with the replacer I got from Whole Foods, but was wondering if anyone had already tried this recipe without eggs? I don’t know if ghee will work for her if she has to be dairy-free. Would coconut oil work the same? Thanks for any help/input! 🙂
I made this yesterday. I made 1.5 times the recipe for a larger loaf pan and used apple butter (no sugar, just reduced apple) instead of yogurt or coconut butter. I had the same issue with the center being uncooked. Lesson learned that it needs to stay in longer but the pieces we cut off from around the center were very good. I was very impressed with this recipe. Thank you!

Many of you asked if you could make them with almond butter. So here we are, settling it once and for all. Why, yes, you can make them with almond butter. Woot woot!! Btw, please tell me that people still say “woot woot.” As usual, I’m like 1 full decade late to the slang game. Shall I remind you of my use of “cray?” I’ve totally got to start calling things “lit” too before that goes out. https://www.youtube.com/watch?v=IoepvUQlRzo

re almond flour & coconut oil, any health food store staff would be super helpful in pointing you to the right ones, especially when you tell them you’ll baking. he showed me unbleached almond flour and coconut flour (Bob’s Red Mill is all over NYC, at least, and you can get it online http://www.amazon.com/Bobs-Red-Mill-Organic-16-Ounce/dp/B000KENKZ8/ref=sr_1_4?s=grocery&ie=UTF8&qid=1383057846&sr=1-4&keywords=bob%27s+red+mill+coconut their products are consistently great, IMHO) https://www.youtube.com/watch?v=ery6ez2M7aw
I think red meat from grain fed cattle and sheep IS bad for us . These animals were designed to eat grass. We were designed to eat meat, fat, vegetables , a few seeds and a little seasonal fruit. But never any kind of grain. ! When Man began farming and grain consumption , so began disease and illness. Today our food supply is being contaminated by Factory farming and GMOs.
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?
I had no idea what had happened, but knew I would probably not be taking photos of that particular loaf to share with you all. I didn’t even know if I could eat it. Luckily after a bit of research I found out the true cause. It turns out, when sunflower seeds are cooked together with baking soda, they react by turning bright green. It’s also completely safe to eat, though it looks quite strange. The entire baking incident turned out to be a happy accident because I made it the weekend before St. Patrick’s Day. So I found myself with a loaf of green bread in spirit of the holiday. I had stumbled upon a natural form of food coloring, completely by accident.
Hi Ruth. I used to buy my almond flour online from Amazon but now I made my own as it’s too expensive here. I’ve found that even using almond chips, ground up in a coffee bean grinder works. The coconut flour that I used to use in the UK was purchased from Holland & Barrett. Holland & Barrett sometimes have special offers too, so keep an eye out for them! I totally agree with you on the different quality of baking varying between flour brands! I’ve had some disasters with poorer quality at times! Hope this helps!

I wish we didn’t have to test every adjustment to a recipe to figure out if it works. It would save us all so much time and money! If I only had a crystal ball that would give me the answer to all of your substitution questions, I would be so happy. Unfortunately, I don’t. So be adventurous. If you have an idea, test it. Then come back here and let us all know if it works.
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.
Hi Faith, I make a similar bread almost every day (from the Plant Paradox Cookbook), and it calls for full fat coconut milk…it works great as well. I will try your apple cider vinegar today, as the recipe I’ve been using calls for red wine vinegar. Thanks so much for posting, and thank you for the Arrowroot substitution…sometimes it can be a challenge to find! :-D https://www.youtube.com/watch?v=ip69hOWsSls
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.
Made this today, had a couple slices for a sandwich for lunch! My add-in spices was a Mediterranean spice blend that added a nice depth. I froze the rest for future sandwich cravings… thanks for an easy recipe with everything I have on hand! Oh, and I used 3/4 cup of dehydrated almond pulp from making milk, and 1/2 cup bob’s red mill gf flour instead of all almond flour!

I have done this many times in many different ways. I used a regular size muffins pan and make dinner rolls for the holidays. English muffins rings for burger size buns, and whoopee pie pans for slider size buns. I use a standard size ice cream scoop for the rolls and slider buns (1 level scoop) and 2 scoops for the larger burger buns. Usually bake rolls and sliders for 20-25 minutes and for the bigger buns, start checking them at 25-30 minutes. Hope this encourages you to experiment,
When I make this easy bread recipe, I weigh the zucchini and then use the food processor’s grater attachment to grate the zucchini right onto the batter, which is another time saving step! While this recipe is perfect for the end of summer when your garden is overflowing with zucchini, we also love to make this over the holidays to give to friends.
Hey Maya!! This is the 2nd recipe I’ve tried off your website and again I love it!! Turned out really well. I can have sandwiches again or a quick piece Of toast when I’m in a hurry to get out the door. I was skeptical about the xanthan gum since I tried a recipe using psyllium husk powder. I did not like it. I can’t taste the xanthan gum so I have no problem using it going forward. Thanks again for the recipe!!! https://www.youtube.com/watch?v=Oi-920uV3UY
This bread is, hands down, THE best GF/paleo bread I have ever had or made in my life. It is so simple, so easy, so perfect, and so delicious that I haven’t been able to stop staring at it, mouth agape. (Quite convenient since that makes it easier for me to continuously eat it.) With Kerry butter it is simply divine. I will never want for another quick/soda bread recipe ever again.
I love this bread, and so do my German, bread-loving children! Hearty, rich German bread is the best in the world so that’s no small praise. I have a regular glass loaf pan, and adapt the recipe to make a full-size loaf. I add 1 extra egg (very large) and increase other ingredients 25%. Baking time is usually 5-10 minutes longer, although I reduce the temperature to 325 after it begins to brown to compensate for the glass pan. Topped with butter or pumpkin seed butter, this is my 3-year-old son’s favorite “treat” ever! https://www.youtube.com/watch?v=l7JHpDDGZUk
Life Without Bread: How a Low-Carbohydrate Diet Can Save Your Life by Christian B. Allan, Wolfgang Lutz. It is based on Dr. Lutz's work with thousands of patients in Austria. It deals with the health issues connected to high carb consumption. It is basically an English version and update of Dr. Lutz's 1967 book with the same title: Leben ohne Brot. He recommends eating only 72 grams of carbohydrates, and an unlimited amount of fat. And provides evidence as to why this is the healthiest diet. Read the review at Amazon by Todd Moody (it will be first!). See excerpts from his earlier edition: Dismantling a Myth: The Role of Fat and Carbohydrates in our Diet
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.
I’ve gone around the web finding the best fast easy, and absolutely delicious easy paleo desserts. Because eating paleo is hard enough without having to spend two hours making a complicated dessert only to have it come out badly because paleo baking is so darn finicky. All of the recipes in this roundup are tried, tested, and true, take 45 minutes or less to prepare, and should satisfy all your cravings for easy paleo desserts. So let’s get started!
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrat by Mary G. Enig, Ph.D. and Sally Fallon. The premise is the culinary traditions of our ancestors, and the food choices and preparation techniques of healthy nonindustrialized peoples, should serve as the model for contemporary eating habits. However, they push whole grains and dairy, which aren't Paleolithic.
Hi! I made this bread today and the taste is amazing! The only problem with mine is that it didn’t rise even a little. Yours looks lighter, light not dense. Mine was very dense and even though I cooked it longer still darker and not quite cooked enough in the inside (but the outside was very done). The only thing I did different was I used Brown flax meal and 3 duck eggs because they’re bigger than chicken eggs. The taste was amazing so I would think if I could get it too rise a bit and not be so dense it would be perfect! Do you think adding an extra egg would help out maybe just a egg white since duck have a bit more yolk? Thank you for this recipe! I’m going to try again soon!
Whether you're living the paleo lifestyle or you're just looking for some new and fun recipes, these easy desserts are a great way to satisfy that sweet tooth. Not only are these treats considered paleo, but they're also fast, simple, and totally delicious. With chocolate recipes, be sure to pick a dark chocolate, the darker the better. And as a general guideline, stay away from granulated sugar and instead opt for natural sweetners like coconut sugar, agave, or raw honey, all of which are paleo-approved. 
Finally found the recommended loaf size and could hardly wait to make this paleo bread. After 45 minutes and the toothpick coming out clean, removed it from the oven. After it cooled, cut it to serve and had two inches on either end and about a half an inch on the top and bottom that were edible. The middle consisted of what I would call an empty tunnel about the size of a silver dollar and surrounded by uncooked batter. Yuck. What’s so interesting is I made your Scrumptious Sandwich bread out of your book, and it turned out perfectly. I’ve been baking a LONG time, and I can’t even speculate as to what happened to this loaf. Did I have a massive air bubble in the middle, and, if so, why? Did using the food processor affect it? Any light you can shed on this will be greatly appreciated. I’ve been experimenting with the recipes in this cookbook and loving it. Please help me understand what happened to this paleo bread.
Thanks for reading this post. Of these recipes, pick one that sounds good to, and try it. These are all good recipes and fairly easy to make, I like to make the Cheesy Tapioca Flatbread, as its pretty quick and tastes great. I’ve got lots of paleo resources and recipes on here, so click around to find out more about paleo. Keep me posted on how things go and always feel free to share a story or ask a question.

Eat WELL Feel GOOD: Practical Paleo Living by Diane Frampton has over 200 recipes that makes paleo eating simple, delicious, and ultimately, intuitive. So they claim. There are only a few reviews at Amazon. They all like the book, but their lack of details makes it appear that they are not truly independent reviews. The recipes have a Crossfit appeal to them. Chef Rachel Albert has made some of the recipes and posted here [archive.org].
Hi hi, not sure if this will help but you can use chia seeds in place of eggs. 1 tbsp to 4-5 tbsp of water. Whisk and let it sit in the fridge for 15 minutes. You may need to add more water if the mix is too thick, when I make it I aim for the consistency of raw egg, so goopy but a little runny. You can sub 1 tbsp of chia seeds for 1 egg in any recipe, Goodluck!! https://www.youtube.com/watch?v=pmLd7AJpRsk
Thank you Lexi for this awesome, super quick recipe!!! I have been trying out so many different kinds of quick breads with clean ingredients and somehow they take longer. This is will our go to bread, so thank you!! I have tried them twice and both times were awesome! Second time I tried a little variation with adding some rolled oat flour and it did not change it in any noticeable manner. Apparently too much of almonds have disadvantages on the body. I will continue experimenting with adding a little bit of other flours but big THANK YOU for this easy tasty simple recipe.
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.
To determine the diet rankings, US News & World Report selected a 25-person expert panel from the country's top dietitians, dietary consultants, and physicians specializing in diabetes, heart health, and weight loss. The panel included Lisa Sasson, MS, RDN, CDN, a clinical assistant professor and dietetic internship director in the department of nutrition and food studies at New York University; Jill Weisenberger, MS, RDN, CDE, CHWC, FAND, a nutrition and diabetes expert; and David L. Katz, MD, MPH, FACPM, FACP, FACLM, founding director of Yale University's Yale-Griffin Prevention Research Center, and founder of the True Health Initiative.4 https://www.youtube.com/watch?v=M_Cd76HjNHI
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