Made it last night and my husband & I ate the whole loaf! I used olive oil instead of palm oil, and I used arrowroot instead of tapioca flour. Also, I baked for 22min in a mini-loaf pan and let it cool for 15-20min before slicing. I got 8 small slices and they were delicious! Very fluffy and raised nicely during baking. The texture was extremely fluffy and just like any sandwich roll as you’d expect.
The Paleo diet, also referred to as the "caveman" or "Stone Age" diet, stems from the eating patterns of our ancestors who lived during the Paleolithic era, a time period associated with the development of mankind's tool-making skills, ending around 12,000 years ago. During that time, the women gathered fruit, berries, and vegetables, while the men hunted for meat. In today's modern era, the diet involves mimicking the same eating habits and consuming fruits, vegetables, nuts, seeds, healthful oils (eg, walnut, olive, coconut, and avocado), meat, fish, shellfish, poultry, and eggs in hopes of leading to a more healthful and disease-free life. The diet also encourages consumption of cage-free eggs and grass-fed meats (lean meat is recommended). It prohibits eating grains, dairy, legumes, potatoes, refined sugar, and refined vegetable oils, because proponents claim these foods appeared only after the agricultural revolution and are associated with inflammation and therefore many chronic conditions including heart disease, cancer, and diabetes. Not only is the diet touted as a more healthful eating pattern but it's also promoted as beneficial for weight loss. https://www.youtube.com/watch?v=8t2pdg16t1g
If you're interested in the paleo plan but don't think you want to be so strict, you don't have to be all-or-nothing with your approach. Consider adopting some eating patterns from paleo and skipping the ones that don't work for you. For example, try just eating more fruits and vegetables and cutting down on added sugars. If you feel unsure about grains or dairy, talk to your doctor or a registered dietitian to determine what's best for your body.
The only downside is that it is small and we eat almost all of it in a day! I’d love to make several loaves at a time and freeze them. Have you tried freezing it? How do you wrap it and how long does it last in the freezer? Thanks so much for this recipe, it’s made going paleo so much easier for my family, especially when I think about school lunches!
Thank you! I recently have gone grain free and have been trying different bread recipes. By far this is one of the best! I live in CO too, at 8000 ft so I made sure I had the right size pan. I love that I can use this as a base recipe and make it savory or sweet. My eat whatever he wants BF even liked it and he rarely thinks any of my healthier recipes taste good! It’s all in his head!! I am working on converting him too though :-)
Thank you for taking care of us who need your recipes! I recently found out that tapioca comes from the cassava plant and that is where they get cyanide from, so I know longer eat it and found out that I was allergic to it. If its not refined enough, it is a problem for many people who eat it and don’t know why they don’t feel good. You might want to consider not using it or xanthan gum or guar gum in any of your recipes either. They come from Pakistan and India and cause stomach distress in many people as they are a bean. Guar gum is used in oil fracking so it’s really not a great ingredient to be putting into food either!
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.

#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. https://www.youtube.com/watch?v=E5XTj6D8zfQ
We Want to Live: The Primal Diet (2005 Expanded Edition) is a book by Aajonus Vonderplanitz. His basic philosophy is that (a) food is to be eaten in a live, raw condition; and (b) a diet rich in raw fats and raw meats from natural sources is essential to health. However his diet includes massive amounts of raw dairy. From the Planets is a book review by Ralph W. Moss. The Live-Food Mailing List discusses the concepts of this book.

I love this recipe and I have one slight problem, during baking the top cracks on either one or both sides and puffs up, which crates a separation from the rest of the loaf. Still tastes great though. I’m wondering if it’s from either not mixing enough or mixing too much in the food processor or if there is something else I’m doing wrong? Not sure how I can send you a picture of todays load?!
In general, the paleo diet involves eating nutrient-rich real foods, such as meat, fish, nuts, eggs, vegetables, and fruits. It’s best to choose grass-fed and pasture-raised meats, and organic produce whenever possible. The paleo lifestyle removes refined sugars, grains, legumes, dairy, and unhealthy fats and oils from your diet, as well as highly processed foods. (Read more about the paleo diet on HealthLine and EatingWell.)
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But human populations in different regions of the world ate a variety of diets. Some ate more; some ate less. They likely ate meat only when they could get it, and then they gorged. Richard Wrangham, author of Catching Fire: How Cooking Made Us Human, says diets from around the world ranged greatly in the percentage of calories from meat. It’s not cooked meat that made us human, he says, but rather cooked food.
But the Paleo diet bans more than just highly processed junk foods—in its most traditional form, it prohibits any kind of food unavailable to stone age hunter–gatherers, including dairy rich in calcium, grains replete with fiber, and vitamins and legumes packed with protein. The rationale for such constraint—in fact the entire premise of the Paleo diet—is, at best, only half correct. Because the human body adapted to life in the stone age, Paleo dieters argue—and because our genetics and anatomy have changed very little since then, they say—we should emulate the diets of our Paleo predecessors as closely as possible in order to be healthy. Obesity, heart disease, diabetes, cancer and many other "modern" diseases, the reasoning goes, result primarily from the incompatibility of our stone age anatomy with our contemporary way of eating. https://www.youtube.com/watch?v=QJKiugjwKlw
I notice that you call for Celtic sea salt in your recipes – any particular reason why you call for that over other kinds of salt – i.e., regular table salt, kosher salt, or other types of sea salts? I ask because I don’t have this particular salt at home, but have others, and don’t want to ruin the recipe(s) if the measurement conversions are different for fine ground vs. coarse, for instance….
hi Adriana! I tried this recipe but tweaked it a bit since I don’t have arrowroot flour. I used rice flour for the meantime cause it’s the only one I have here. Since I also have only one egg available, I reduced the other ingredients to 1/4 of the original. The recipe yielded one mini loaf bread. Tasty and tender texture like regular flour bread with a little gritty texture cause I just ground slivered almond in a seed grinder. But still loved the outcome. and it smells fantastic during baking. I posted the image in my instagram at http://instagram.com/karenieavila. Thank you for sharing your recipes to the world.:-)
umm, hard to say what may have caused this to happen. A few things I can think of are the temperature in your oven, the other ingredients you used, and the way you measured them. It’s so hard to say. I’ve made this bread with Welbee’s so it’s not that. Are you using measuring spoons and cups? I think you should try again. If you can purchase an oven thermometer to make sure the temperature is where you want it during baking I would do that. Every oven is so different… Here’s one for $6.51 on Amazon http://amzn.to/1WcJ1tv. Also, when you use test your bread with the stick, be sure to insert it all the way in, and in a couple different places. Please let me know how it goes when you make it again. https://www.youtube.com/watch?v=C6x5GgSa5j8
I make my own ACV from apple scraps. It’s so easy….after peeling and coring apples for another recipe, you take the scraps, let them air dry for a bit, then put them in a jar with water, cover with coffee filter and rubberband, put in cabinet and let it sit. 3 days is minimum, and better is 5-6 weeks or longer. I have let it sit for months and have come out with a great product. My first batch, I did add a couple tablespoons of Braggs as a starter. This will create a “mother” you can use over and over again. It’s a continuous process…and you never run out of ACV! https://www.youtube.com/watch?v=MBhI-tjhei4
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