Meet Grok. According to his online profile, he is a tall, lean, ripped and agile 30-year-old. By every measure, Grok is in superb health: low blood pressure; no inflammation; ideal levels of insulin, glucose, cholesterol and triglycerides. He and his family eat really healthy, too. They gather wild seeds, grasses, and nuts; seasonal vegetables; roots and berries. They hunt and fish their own meat. Between foraging, building sturdy shelters from natural materials, collecting firewood and fending off dangerous predators far larger than himself, Grok's life is strenuous, perilous and physically demanding. Yet, somehow, he is a stress-free dude who always manages to get enough sleep and finds the time to enjoy moments of tranquility beside gurgling creeks. He is perfectly suited to his environment in every way. He is totally Zen.
"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. https://www.youtube.com/watch?v=tIWMOrBumSk
Lutein/Zeaxanthin and Macular Health is an article discussing antioxidents and protection against the oxidizing ultraviolet radiation of the sun. The best dietary sources of antioxidants in general, and carotenoids specifically, are fruits and vegetables and the more brightly colored, the better. Lutein and zeaxanthin are yellow pigments found in high concentrations in yellow fruits and vegetables as well as in dark green, leafy vegetables. In particular, spinach, kale and collard greens contain high levels of these two carotenoids.
Finally made this recipe, is my second bread recipe I’ve made and the top is nice but the inside always feels moist … I am putting it in the oven a bit more to see if it dries out, is that the texture that it should have because of the butter or what? I liked the flavor! Just not sure of how is supposed to be inside. I haven’t watched the video yet. Thanks!! https://www.youtube.com/watch?v=1mNPpm5tPD8
My Low-Carb Cornbread recipe is made with 6 ingredients in a round cast-iron skillet. Although it tastes like cornbread, there isn’t a speck of corn in this bread. As I mentioned, I’ve been on a grain-free diet since 2001 and corn is not on the menu for me. We serve Cornbread at Thanksgiving each year, and throughout the year. Adults and children alike give this low-carb bread recipe a thumbs up!
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.
I just made it using all the the optional ingredients but I didn’t have a food processor so I whipped/mixed everything by hand. One thing I noticed is that the top of the bread cracked unevenly. Could I have over fluffed the egg whites? Maybe creating an artificial cut in the middle could solve that next time? It rose very well and nearly doubled in size, though the size is still a bit small for my liking. I will most likely use 1.5x the amount next time. It smells great and I’m about to chow down on this! https://www.youtube.com/watch?v=I0TMQ87vA9E
Hi~ I tried to read all of the reviews to find this answer before asking, but there are a LOT of them! Instead, I’ll just ask 🙂 My husband cannot have anything almond related at the moment. Are there any other flours that would work instead of almond flour? I’ve made soooo many loaves of bread, and every single one of them was pretty terrible, and that’s even w/ very lowered standards! I also swore I’d not make another bread, but here I am…. Also, I’d have to sub in duck eggs for chicken eggs, which could throw another wrench into the plans. https://www.youtube.com/watch?v=HcvJIyN_Oig
Just made this bread tonight and I love the texture. I am still deciding on the taste. It reminds me of cornbread which isn’t a bad thing, necessarily. I think when I make an actual sandwich out of it I will not even notice the difference. Also thinking it could be good for a casserole of some sort. We also had your Chipotle Orange Chicken and that was a big hit! I am loving this site, a huge THANK YOU!
Just made this bread this morning and it was wonderful! It will be a life saver since my 2 year old and husband are obsessed with bread. My only problem was that it came out very flat (only about an 1.5-2 inches thick). The only difference I could think of was that the only yogurt I had was plain whole milk, not greek. I was thinking about doubling the batch and cooking time to see if I get a thicker loaf. Any thoughts? It makes a good snack bread, but not sandwich bread since the slices are so small (they’d be finger sandwiches). Thanks again!!
Excluding foods. The exclusion of entire categories of commonly eaten foods like whole grains and dairy requires frequent label reading in the supermarket and in restaurants. It may also increase the risk of deficiencies such as calcium, vitamin D, and B vitamins, if these nutrients are not consistently eaten from the allowed foods or a vitamin supplement. For example, there are some nondairy calcium-rich foods that are absorbed well by the body such as collard and turnip greens or canned bone-in sardines and salmon, but you would have to eat five or more servings of these greens and fish bones daily to meet recommended calcium needs. (Note that some greens like spinach that are touted to be calcium-rich also contain oxalates and phytates that bind to calcium so very little is actually absorbed.) One small, short-term intervention study of healthy participants showed a 53% decrease from baseline in calcium intake after following a Paleo diet for three weeks.  Furthermore, the exclusion of whole grains can result in reduced consumption of beneficial nutrients such as fiber and thus may increase one’s risk for diabetes and heart disease.
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! 🙂
For all the recipes claiming to be the best paleo or Keto bread, I think yours is! I have found your recipe very helpful in satisfying keto cravings for bread. I am a personal chef and now a hero to my low-carb clients. I’d like to share this recipe in a cooking Keto article for our United States Personal Chef Association member magazine. Would you mind? It would of course be attributed to you/your site!
This recipe looks wonderful, Elana! Till now, I made an all-almond flour bread and even though it was semi-sweet and delicious, it was also dense and chunky. Just last weekend, I caught myself wondering – what if I were to add just a bit of coconut flour to create some fluffiness? And then I started fretting about the proportions and decided to sleep on it for a few nights and postpone my kitchen adventures till next weekend.
I’m new to the paleo lifestyle, if I’m honest I’m new to healthy non fast food lifestyle as well. I have recently undergone gastric sleeve surgery and had thought I would never be able to eat a sandwich ever again. Then I found the Paleo food movement and in particular your site. I have tried a lot of your recipes and this bread is my favorite. I love how moist it is and that it remains fresh for a full week. It also freezes well too. Thank you so much for re-introducing me to the sandwich.
Thank you Elana for posting such a delishious bread recipe. I followed the recipe as originally posted, but I didn’t feel there was enough batter, so I made another batch and added it to the first. The only change was I added aprox. 1 tsp. of cream of tartar. I used unpasturized dark honey, but next time I will only use 1 TBS. instead of the 2 for when I double the recipe. I think 1 TBS. will be plenty enough. I also baked the loaf a little longer until it was browned because of it’s thickness. Out of the grain free breads I have experimented with in baking, this one is definately the best. The taste and texture completed my ham and cucumber sandwich.
When people think paleo, they tend to think limiting. I find the opposite to be true. The process of elimination can actually open the door for creativity, which is what I have found to be true in paleo cooking and baking. For this reason, removing the wheat, grains, processed sugars, and dairy from desserts results in bombastic treats that taste amazing and keep your system clean. I’ve had my fair share of paleo fails, but there are tons of resources for primal cooking and baking available on the internet (and on the shelves!), so no one needs to go reinvent the wheel (pun intented).
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 ?
Thank you for the terrific recipe. I must admit that this really turned out to be “oopsie bread” for me. Due to the expensive nature of the recipe (organic eggs, almond flour, grass fed butter) I really attempted to follow the recipe perfectly instead of going with my usual improvisational style. I also do not have a food processor however that did not impede anything… a hand mixer and a deft hand did the trick. I did add the optional xanthum gum and erythritol but not the cream of tartar. The batter filled my silicone loaf pan to the top, I smoothed it out and popped it into the oven. Then, to my horror, I saw the little pot of melted butter still on the stovetop. There was nothing to be done except cross my fingers and hope for the best.
mix the wet ingredients beating til well mixed. combine and pur into a mug sprayed with pam or greased with coconut oil. bake in the microwave for 1-2 minutes til a toothpick comes out clean. This recipe is very similar to a one minute muffin but has salt, applesauce and coconut oil added for moistness. if you want it firmer, leave out the coconut oil since the apple sauce is meant to be a draw for you son. or cut back on the apple sauce. as created the recipe will be a moist muffin which can be sliced cross wise into rounds and topped with your choice of toppings. to make a sandwich you might have to make it firmer or cool it in the fridge to make the slices thinner. this recipe will also make about three 4 inch pancakes. if fried in coconut oil.
Thank you – thank you – thank you!!! I LOVE this bread. I followed the recipe exactly and did have to bake an extra 10 minutes but that was the only change – and I use the small disposable aluminum bread pan (bread pops right out) This bread is wonderful…not only easy to slice but easy to slice thin and the slices hold up great in a sandwich (no matter what the filling is) and it tastes great. This is my new best bread. I told my husband that he would probably even like it but we’ll never know since it is gluten free :^)
Every recipe box, whether digital or made of wood, should have an apple crisp recipe. This autumnal treat makes for a delicious breakfast dish or a yummy dessert. One of any crisp’s attractions is its combination of textures. The pecans and walnuts provide crunch and are a good source of fiber and iron. Top this with a coconut-based whipping cream to keep this dessert strictly paleo.
Paleo Bread™ was inspired by the Paleolithic diet due to it’s health and dietary benefits. Those who follow the Paleo lifestyle cut out all grains and eat what our native hunters and gatherers ate many years ago. It’s a food plan based on lean meats, seafood, nuts, fruits, and fresh vegetables. We created two versions of Paleo Bread which meet any and all requirements in order to be kind to practically any diet. Both breads are healthy, low calorie, gluten free and grain free. The Almond variety and the Coconut variety are equally tasty and both offer their own unique benefits.
Hi Anita, I double checked my carton egg whites. 3/4 cup of egg whites is equivalent to 4 large whole eggs, not 4 large egg whites. Mine has a chart for converting whole eggs, and the conversion for egg whites only is below the chart. It says 2 tablespoons of liquid egg whites are equivalent to the egg white of 1 whole egg. So, 12 large egg whites would be 24 tablespoons, or 1 1/2 cups as written in the recipe. Hope this helps!
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. https://www.youtube.com/watch?v=UEWaInxB4aI