We cannot time travel and join our Paleo ancestors by the campfire as they prepare to eat; likewise, shards of ancient pottery and fossilized teeth can tell us only so much. If we compare the diets of so-called modern hunter-gatherers, however, we see just how difficult it is to find meaningful commonalities and extract useful dietary guidelines from their disparate lives (see infographic). Which hunter–gatherer tribe are we supposed to mimic, exactly? How do we reconcile the Inuit diet—mostly the flesh of sea mammals—with the more varied plant and land animal diet of the Hadza or !Kung? Chucking the many different hunter–gather diets into a blender to come up with some kind of quintessential smoothie is a little ridiculous. "Too often modern health problems are portrayed as the result of eating 'bad' foods that are departures from the natural human diet…This is a fundamentally flawed approach to assessing human nutritional needs," Leonard wrote. "Our species was not designed to subsist on a single, optimal diet. What is remarkable about human beings is the extraordinary variety of what we eat. We have been able to thrive in almost every ecosystem on the Earth, consuming diets ranging from almost all animal foods among populations of the Arctic to primarily tubers and cereal grains among populations in the high Andes.” https://www.youtube.com/watch?v=ogf0TuIpffg
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=U63RJiOS3TE
Made with peanut butter instead of almond butter because that’s what I had. I could taste the coconut (which I like), but I will try substituting butter for the coconut oil next time (or half butter half coconut oil), as I am trying to find a good sandwich bread recipe for my picky 5 year old. It’s like a banana bread consistency, but when lightly toasted with butter, reminds me of regular wheat bread. Delicious, and will definitely make again! Thank you for the recipe!
[…] I don't like the word "diet", so I'll say that this is more a way of changing what you eat long-term. It's all based around what our ancestor hunter-gatherers would have eaten, and what we've evolved to be able to process and absorb. The very basic level of it, is that you don't eat carbohydrates, processed meats or sugars, and cut out dairy products. You instead eat plenty of fresh meat, fish, vegetables, fruits and nuts. You can still have oil, provided it's natural – so coconut, peanut & olive oil are all good. The good thing is that you're also allowed to take this to your own level – so if you want a couple of days off a week – say, weekends, you can do it & it will still be a lot healthier for you. This is a really helpful site I've used to make a note on my shopping list of what's allowed: The Ultimate Paleo Diet Food List | Ultimate Paleo Guide […]
Still, many scientists have expressed concern that we do not yet have enough evidence to make any strong claims about the paleo diet’s health benefits, especially its long-term effects. In fact, in an article in response to the first review, authors Tanis R. Fenton and Carol J. Fenton, from the Cumming School of Medicine in Canada, wrote a letter to the editor in which they expressed their disappointment with the review. (5)
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 there’s no standard name currently. 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.
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.
By latest count, about 800 Hiwi live in palm thatched huts in Colombia and Venezuela. In 1990 Ana Magdalena Hurtado and Kim Hill—now both at Arizona State University in Tempe—published a thorough study (pdf) of the Hiwi diet in the neotropical savannas of the Orinoco River basin in Southwestern Venezuela. Vast grasslands with belts of forest, these savannas receive plenty of rain between May and November. From January through March, however, precipitation is rare: the grasses shrivel, while lakes and lagoons evaporate. Fish trapped in shrinking pools of water are easy targets for caiman, capybaras and turtles. In turn, the desiccating lakes become prime hunting territory for the Hiwi. During the wet season, however, the Hiwi mainly hunt for animals in the forest, using bows and arrows.
Hi Maya, I’m new to your website and I’m anxious to try out this bread recipe. I’m helping my 27 year old son lose some weight. He’s on some pretty potent medication that has caused him to crave carbs thus putting on quite a bit of weight over the past few years. Since I’m his caregiver and also a Certified Nutritionist, I’m looking for some healthy alternatives to make his transition a bit easier and he loves bread. https://www.youtube.com/watch?v=1qMoIguD8qs
I made the amended version of this yesterday (in the Parrish pan) and it turned out great. I have an oven thermometer that confirmed the 350-degree oven temperature, but the bread took another ten minutes (40 altogether) in the oven before it toothpick-tested done. Testing for doneness this way is nothing more than I would expect of any kind of baking. The bread tastes wonderful. https://www.youtube.com/watch?v=REgtM8mvAsY

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 pinned your first roll recipe, but when I tried to go back to it – had disappeared. So because I make it often, repinned it. I noticed this time palm oil had been removed. I always used coconut oil instead. Anyway – just wondered why and if there is a difference in texture? I went ahead and added coconut oil because I’ve been so happy with the way I’ve been making them. (They slide out of pan which I like, with oil) One of my favorite and go to recipes – the only bread I eat. Thanks.

I just put this bread together and I think something is missing in the ingredients? It did not “pour” into bread pan as recipe suggests, it was more like a crumbly dough. I went over my steps again and again and can’t find any steps or measurements I missed. Has anyone made this yet? I have it in the oven any way as I’m not very good at figuring out what to do, so I hope it turns out! Elana, I am truly enjoying your almond flour cook book and your website is so inspiring! Thanx!
"Every fad diet thinks it has discovered the root of all evil," says Dr. Ochner. But nutrients in legumes, whole grains, and dairy—all of which are forbidden on the paleo diet—can help to lower the risk of osteoporosis and cardiovascular disease, reduce blood pressure, and promote a healthy weight, he says. Cutting dairy, the primary source of calcium and vitamin D in modern diets, is especially worrisome for women who want to avoid osteoporosis.

Just made this, thank you for the recipe! My loaf pans were too wide so I used 6 Texas size muffin tins and they came out great. I used maple syrup instead of honey because, well, I live in Vermont and my husband sugars. I am fairly new to Paleo and I’ve been an avid baker for decades-I miss baking! I will experiment with this recipe for sure, using it as a base. The first thing I am imagining is lemon poppy seed and baking them in mini muffin tins. Or baking in a cast iron skillet in the oven like corn bread. And maybe a morning glory version. Oooh my world just opened up.

According to the CDC, cardiovascular disease is the number one cause of death in the United States. Interestingly however, our Paleolithic ancestors and contemporarily studied hunter-gatherers showed virtually no heart attack or stroke while eating ancestral diets. The references below will explore these facts to better help you understand the heart-healthy benefits of a Paleo diet.
The Paleolithic or “Paleo” diet seeks to address 21st century ills by revisiting the way humans ate during the Paleolithic era more than 2 million years ago. Paleo proponents state that because our genetics and anatomy have changed very little since the Stone Age, we should eat foods available during that time to promote good health. Our predecessors used simple stone tools that were not advanced enough to grow and cultivate plants, so they hunted, fished, and gathered wild plants for food. If they lived long enough, they were believed to experience less modern-day diseases like diabetes, cancer, and heart disease because of a consistent diet of lean meats and plant foods along with a high level of physical activity from intensive hunting. However, the life expectancy of our predecessors was only a fraction of that of people today. https://www.youtube.com/watch?v=S4j4JsvIvaQ
Regardless of people pleasing, this nut and seed paleo bread quickly became a staple in our house and a new FAVORITE!  I made a few loaves batch and froze one loaf.  Just one loaf of this paleo bread made about a week worth of sandwiches plus breakfast toast. Heck ya!  If you follow me on snapchat, you will know this. I made the kiwi (aka my husband) all his sandwiches in one week so he wouldn’t forget to eat! Who does that? https://www.youtube.com/watch?v=p9Jc3-NjnZc
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.
Hi Maya, I’m new to your website and I’m anxious to try out this bread recipe. I’m helping my 27 year old son lose some weight. He’s on some pretty potent medication that has caused him to crave carbs thus putting on quite a bit of weight over the past few years. Since I’m his caregiver and also a Certified Nutritionist, I’m looking for some healthy alternatives to make his transition a bit easier and he loves bread. https://www.youtube.com/watch?v=1qMoIguD8qs
Hello. I saw somewhere in your posts you gave the almond flour in grams. I can’t find it again. Could you tell me again. I did save the conversion chart you posted, but just want to make sure I get it exact. I have made this once. I need to get a few different products and then I think it won’t be so oily. Most of the photos posted and mine where dark in color. In your photo, the bread looks lighter in color. Any suggestions. Sorry if you already addressed these questions. There were so many comments to sort through. Thank you 🙂
I’ve just mixed the bread following the useful metric recipe, as I’m English. I’ve put it in the oven, looking forward to trying it.Howver, I am not allowed gluten on the Candida diet, but I’m not allowed honey or vinegar either! Didn’t dare omit them this time in case they were essential and the ingredients are very expensive. Is it OK to leave them out (particularly the honey)? https://www.youtube.com/watch?v=SaHGpOoBt0k

I am so happy that I found your site! I have been trying for a couple years to find a good bread/roll recipe (I’m kind of picky) and this is the first one that I have absolutely loved. My kids love them too. I am going to order the molds you use but for now am making them in a muffin pan and they turn out great. So far I’ve used them with tuna salad and your sloppy joe recipe (which is also delicious! ) https://www.youtube.com/watch?v=WT3-ea4BwiE


These are AMAZING! I have celiac and was diagnosed about 4 months ago. It’s been very difficult and bread is what I miss most. Unfortunately, GF bread is not very tasty-i’ve tried a number of brands and have tried making my own. I love the simplicity of the recipe as well. Thank you for creating amazing clean recipes, your cookie bars are also fabulous!
Thanks for taking the time to post the Metric measures Pat. I’ve just made my first loaf, which is ok but I misread the ingredients and only put 1/2 tsp of baking powder in the mix ..duh! There’s another one baking right now with the correct amount in . Really looking forward to it. I’m going to slice it up and freeze it in portions so I can take out what I need and toast it. The only downside for me is the almond flour and coconut flour is very expensive in the uk. https://www.youtube.com/watch?v=XSGRd5Ve1zI
Hi Nancy, this recipe does not make enough batter to properly fill a full sized loaf pan. So, 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 height of the loaf :-)
By latest count, about 800 Hiwi live in palm thatched huts in Colombia and Venezuela. In 1990 Ana Magdalena Hurtado and Kim Hill—now both at Arizona State University in Tempe—published a thorough study (pdf) of the Hiwi diet in the neotropical savannas of the Orinoco River basin in Southwestern Venezuela. Vast grasslands with belts of forest, these savannas receive plenty of rain between May and November. From January through March, however, precipitation is rare: the grasses shrivel, while lakes and lagoons evaporate. Fish trapped in shrinking pools of water are easy targets for caiman, capybaras and turtles. In turn, the desiccating lakes become prime hunting territory for the Hiwi. During the wet season, however, the Hiwi mainly hunt for animals in the forest, using bows and arrows. https://www.youtube.com/watch?v=5b1YEsmGb1I

Made with peanut butter instead of almond butter because that’s what I had. I could taste the coconut (which I like), but I will try substituting butter for the coconut oil next time (or half butter half coconut oil), as I am trying to find a good sandwich bread recipe for my picky 5 year old. It’s like a banana bread consistency, but when lightly toasted with butter, reminds me of regular wheat bread. Delicious, and will definitely make again! Thank you for the recipe!
OMG-made this recipe for fun(I have no dietary restricions about gluten or grains or any allergies) Followed recipe exactly and used three 4″mini springform pans. These buns came out awesome! Texture and taste like real actual bread! Eating one wih chicken salad as I type! I’ve tried other bread recipes before using almond or coconut flours and never came out worthy of the effort and cost involved but these are amazing! I love that it is a small batch using simple minimal ingredients so u dont end up with a ton of something u can’t eat fast enough before it goes bad(not that these would even last that long if I quadrupled the recipe…!) https://www.youtube.com/watch?v=urGzfAW70PY
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.
I have made these so many times in the last few weeks and have shared the recipe with many friends. They are delicious and so easy! I don’t really like the taste of Palm shortening, so I used coconut oil, softening it in the microwave, not melting. But don’t put it in wet ingredients because the coldness from the eggs will harden it again. Mix with dry ingredients, working out all the lumps with hands and distributing it evenly. I double the recipe and then separate it. I have added rosemary or dill or jalapenos/bacon/cheese to batter. So delicious. I am going to try more variations and add other herbs as I go. Thank you so much for such a great recipe. I was missing bread and these are perfect for chicken salad, tuna salad, turkey burgers, etc. And…. I save so much money because the gluten free breads in the grocery store are so expensive.
i loved this recipe! my bread did not rise like yours did although i used the recommended pan size. maybe because i used bob’s red mill meal/flour and my eggs were straight out of the fridge. those were the only two factors i could think of. anyways, the bread was delicious and i have longed for bread while following paleo plans. thanks, and i will continue to search for the flour that you recommend and allow my eggs to warm up a bit prior to my next loaf. i will let you know how that worked out. https://www.youtube.com/watch?v=urZeZElJZWE
I don’t have dietary issues and do not adhere to a strict paleo diet. I do, however, have a raging sweet tooth that I try to keep in check by eating a low glycemic diet day to day, and limit high glycemic foods to those times when I am deliberately treating myself to “sweets”. This bread is more the texture of “quick bread” (like banana, or zucchini), which was a surprise. Its very tasty and satisfying, almost rich. This bread will be a good delivery system for peanut butter and bananas or soft boiled eggs.
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.
I just made this today, and my husband, toddler, and I all loved it! We used ours for cheese and tomato sandwiches, and my husband managed to eat about half of the loaf before it even cooled. Like another person mentioned, I had to bake mine longer, but for me it was nearly twice as long (I’m at a relatively high altitude, maybe that’s why?). As yet another person said, it will now be a staple in our home too!
This has been happening to me too! I make it exactly how the recipe is written. I tried baking it longer and its still hollow in the middle and mushy. It used to come out perfect for me but the last 4 times it has been this way. I just recently moved and made the first loaf in the new oven and same thing!! So frustrating. Maybe cover it with foil and cook it even longer than 35 min? What rack should it be on? Please help!! I can’t live without my paleo bread!! https://www.youtube.com/watch?v=_AxOnEg6hXs
Paleo diets are based on a simple premise – if the cavemen didn’t eat it, you shouldn’t either. So long to refined sugar, dairy, legumes and grains (this is pre-agricultural revolution), and hello to meat, fish, poultry, fruits and veggies. The idea is that by eliminating modern-era foods like highly-processed carbs and dairy, you can avoid or control “diseases of civilization” like Type 2 diabetes and heart disease, and likely lose weight too. What you eat and how much depend on your goals or the specific program you’re on, if you choose to follow one. The high-protein diet is ranked poorly among U.S. News experts, who consider it too restrictive to be healthy or sustainable.

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.


The Great Cholesterol Con by Anthony Colpo. The definitive book on the non-dangers of dietary cholesterol and saturated fat was The Cholesterol Myths by Uffe Ravnskov, 2000. This book is six years newer. Its forward is by Uffe Ravnskov. To get a wonderful description of the book read the leading review at Amazon. The many reviews there average to 5 stars. https://www.youtube.com/watch?v=0U1qQM2vV_E


Paleo baked goods are free of gluten, refined sugars, and dairy. If you’ve perfected regular baking and now you’ve gone paleo, you might be surprised at just how different this way of baking is. I find that in order to get the closest simulation of regular bread (i.e., bread that has gluten), it’s often useful to use a combination of a few different paleo-friendly flours.
George–I agree with you re the Vital Wheat Gluten and Wheat Protein IsolateI am eating Chompies bread from Netrition and it is made with these same ingredients. A slice of this bread is one gram and it is delicious–but terribly expensive so I’ m planning on using your recipe! Did you use the same measurements as the recipe calls for with your substitutions?
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.
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 https://www.youtube.com/watch?v=SLoukoBs8TE
This was awesome. This is my second attempt at a no wheat bread. I did one before with coconut flour and it tasted like a salty cake. This is perfect. And I had to make few substitutions. Can’t wait to try the original recipe as I know it will taste even better. I had to substitute the flax meal and seeds with ground sesame and sesame seeds (no background on this, I made it up because I didn’t have flax seeds) and used olive oil instead of butter because I was too anxious to get it done and didn’t want to wait the melted butter to cool off. Even with this changes it browned perfectly, and it’s so fluffy!!! I’ll try toasting it to get a harder texture to be able to use it with toppings. Thank you very much for this recipe. 5 stars!!! https://www.youtube.com/watch?v=uHtriY7T7sw
In the long term, you have to be sure you’re getting calcium and other nutrients you’re missing by not having dairy products and certain grains. Some paleo-approved foods, such as salmon and spinach, contain calcium, so you have to be sure you’re including them in your diet. It would be a good idea to check with a registered dietitian, too, to make sure you’re meeting your calcium and other nutrient needs.
The rationale for the Paleolithic diet derives from proponents' claims relating to evolutionary medicine.[22] Advocates of the diet state that humans were genetically adapted to eating specifically those foods that were readily available to them in their local environments. These foods therefore shaped the nutritional needs of Paleolithic humans. They argue that the physiology and metabolism of modern humans have changed little since the Paleolithic era.[23] Natural selection is a long process, and the cultural and lifestyle changes introduced by western culture have occurred quickly. The argument is that modern humans have therefore not been able to adapt to the new circumstances.[24] The agricultural revolution brought the addition of grains and dairy to the diet.[25]
The China Study is frequently cited when criticizing the Paleo Diet – focusing on a vegetarian diet and consuming rice is healthier than the Paleo Diet. I respectfully disagree with that nutritional philosophy and strongly disagree with the conclusions drawn from that book [7], and will leave you to make your own conclusions based on your own self-experimentation.
Bill, my regular sized loaf pans are 9X5, and a loaf that size would require 3 cups of flour, 1 cup of water along with a little yeast, oil, salt and sugar. Before baking, the dough would be allowed to rise until doubled in volume, completely filling the pan and rising slightly over the top. This dough won’t even come close to filling that size loaf pan and it isn’t going to rise much. In fact about the best you’re going to get is that it will “puff” up a little from the reaction between the baking soda and vinegar, plus a bit more from the steam released during baking. I would suggest a much smaller loaf pan. Somewhere in the neighborhood of 6 X 3.5. Don’t be a slave to those numbers, find something close. My pans are old and some probably aren’t even being made anymore so just do what you can. Also, this recipe is going to create more of a batter than a dough, don’t leave it sit too long before putting it in the oven or the chemical reaction between the baking soda and vinegar will be all over before it even starts to bake. My suggestion is get it in the oven as soon as you can after mixing the ingredients. That way you’ll get as much rise as possible from the mixture. Good luck!

The last thing I can think of is the brand of almond flour you’re using and how you’re measuring your ingredients. Not all brands of almond flour are good for baking. Some are coarser and more oily then others, and this can affect the texture of baked goods. I always recommend people to use the same ingredients as I list below the recipes so that there’s no fail. If you can’t find the brands of almond flour I recommend, maybe you can order it online. My favorite brands are by Honeyville, Welbee’s and Nuts.com. Honeyville is now sold at Costco. Let me know if this helps.
According to the CDC, cardiovascular disease is the number one cause of death in the United States. Interestingly however, our Paleolithic ancestors and contemporarily studied hunter-gatherers showed virtually no heart attack or stroke while eating ancestral diets. The references below will explore these facts to better help you understand the heart-healthy benefits of a Paleo diet. https://www.youtube.com/watch?v=XyiCfNSG1_A
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