This bread does have quite a few ingredients, but you’ll find that most are staple paleo and keto pantry ingredients. In the list below you’ll find details on several ingredients and possible subs. But if possible, please do try and make this recipe without any subs. As out of the 18 permutations we tried, this one really was terrific and the absolute best.
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! 🙂
Well my Bread wasn’t tall enough for say sandwich stuff, and I am not sure if I did anything wrong, I know I used the wrong sized bread pan so that is one thing. However, I couldn’t believe how great it tasted, it was more like a moist custard shortbread. The texture and color were perfect. I cut some thick slices and buttered both sides cooked them in a pan. I spread some sugar-free preserves on top, wow is that good. I may not have made it as intended but I can’t complain. The flavor is amazing. https://www.youtube.com/watch?v=8eyshsebziA

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 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.

WOW! This bread is amazing! I have Gestational Diabetes, and have been struggling with bread since it has been spiking my sugars. Normally I don’t each much of it, but I was just craving it today. So I made a loaf and it is delicious! I went through the comments because I only have a full size loaf pan, and did as someone else mentioned, increased the recipe by .5 (for the eggs did 8 eggs rather than 7), and it came out the perfect size and absolutely delicious. Looking forward to enjoying it the rest of the week. I used a glass full size loaf and cooked for 40 minutes at 350 degrees. I topped it with extra flax seeds because I too love the nutty flavor of flax.
I just made the bread above and sadly for me LOLOl it was only 2′ high I am wondering if that is because i mixed it in my Mixmaster not a food processor it tastes yummy but I’m not sure why it didn’t rise higher. the batter was very thick when I put it in the loaf tin Oh well I wil have to try it again LOLOl we will eat it fast as it tastes soooo good https://www.youtube.com/watch?v=g_pUwYbFgpY
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
Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health by Gary Taubes expounds on his 2002 article in the NY Times (What if It's All Been a Big Fat Lie?) and then in Science Magazine (see below). He shows how public health data has been misinterpreted to mark dietary fat and cholesterol as the primary causes of coronary heart disease. Deeper examination, he says, shows that heart disease and other diseases of civilization appear to result from increased consumption of refined carbohydrates: sugar, white flour and white rice. Or in other words, without using the word Paleolithic, he justifies the paleo diet. Here is an excellent chapter by chapter summary of the book [archive.org].
Thank you Elena! I Used a 500g William Sonoma non-stick loaf pan (a tad larger than suggested) and ground whole brown flax seeds in my spice grinder because I had them on hand in the freezer. Also, mixed in a small amount of unblanched almond flour with the blancheds because I had some to use up and used my grandmother’s old manual hand mixer rather than a food processor (don’t own one). My apartment smelled absolutely delicious when this was baking… nutty, earthy, eggy… I suspect the addition of the unblanched flour and regular flax deepened the color and flavor of the final product. It doesn’t look at all like your bread but rather has a deep brown multigrain look and cracked top. Even took some pictures. Very happy with this one. Easy, tasty, and so much better looking and tasting than most gf bread I’ve had. Texture is consistent all the way through and slices beautifully. I’ve sworn off the stuff but this wholesome paleo-friendly loaf has me sold. Can’t wait to try it on a sandwich tomorrow. So sick of salads for lunch. BTW tried the rosemary crackers last week and they were fantastic as well.
I’m Amy, foodie, nutritionist, recipe developer, wife, and busy mom of 2. I am on a mission to create everyday nutritious recipes that taste absolutely DELICIOUS!!! I love comfort food with a healthy twist. Follow me as I share the simple meals I make for my family. I’ll make meal planning easy by telling you exactly what we eat every week! Read More
The trouble with that view, however, is that what they’re eating is probably nothing like the diet of hunter-gatherers, says Michael Pollan, author of a number of best-selling books on food and agriculture, including Cooked: A Natural History of Transformation. “I don’t think we really understand…well the proportions in the ancient diet,” argues Pollan on the latest episode of the Inquiring Minds podcast (stream below). “Most people who tell you with great confidence that this is what our ancestors ate—I think they’re kind of blowing smoke.”
Nutrition & Physical Degeneration by Dr. Weston Price's book puts to rest a lot of myths about diet, dental, physical, and emotional health, and presents the strongest case for a super-nutritious Native (or Paleo) Diet. His book outlines the conditions/causes for exceptional health. A classic that was first published in 1938. The Soil and Health Library has a Book Review by Steve Solomon. If you don't buy the book at least read the review. N.B. If you live in one of the countries where this book is now in the public domain, you can read it online. But not if you live in a country where it is still under copyright protection.
Hi I made the Easy paleo keto bread 5 ingredients. It was moist, texture was good but it didn’t turn out completely white, more like a pale yellow and the crust was overdone. I opted for honey as my sweetner because this bread is for my nephew who has autism and we want to keep it as natural as possible. I baked the bread exactly at 325 for 40mins uncovered and then another 40mins covered (tent). What could I do next time to achieve a white bread with golden crust?

The Hiwi are not particularly healthy. Compared to the Ache, a hunter–gatherer tribe in Paraguay, the Hiwi are shorter, thinner, more lethargic and less well nourished. Hiwi men and women of all ages constantly complain of hunger. Many Hiwi are heavily infected with parasitic hookworms, which burrow into the small intestine and feed on blood. And only 50 percent of Hiwi children survive beyond the age of 15.
I tried this recipe and it is not at all easy to incorporate 1/2 the egg whites in the food processor. When attempting to pulse just 2-3 times, only part of the egg whites incorporated, leaving 1/2 the whipped egg whites still sitting at the top of the mixture. I then had to use a spatula to force it down and pulsed 3 more times and ended up with a heavy batter because the egg whites completely fell. Then trying to fold the mixture into the rest of the egg whites was like trying to fold in cookie dough. The result was a loaf of baked eggs whites that had clumps of batter in the middle.

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!
Made this bread last night to go with our homemade soup. We really liked it. I didn’t have greek yogurt so I used 1/4 cup whole milk yogurt and 1/4 cup sour cream. I also added a tiny bit of honey for sweetness. It turned out beautiful! Baked for 35 minutes. Have made many other gluten free breads and some were terrible and some just O.K. , but this is the best one we have tried. Great recipe! Can’t wait to try it toasted. Thanks so much!
Hi, Elana. Just wanted to let you know that I love this bread recipe. I make it all the time. Not long ago, I had an epic fail because I forgot to let my ingredients come to room temperature. I had quite an issue with tunneling. The bread was unusable for slicing, but I decided to cube it and dry it in the oven so I’d have some gluten-free bread for stuffing. I used it to convert my treasured cornbread stuffing recipe to a gluten-free version, and it turned out great. My recipe will be featured on my blog(www.gardenforestfield.com), with a link to your bread recipe, on Monday, Nov. 18th. Thanks for all you do.
The Dietitian's Guide to Eating Bugs by Daniel Calder is a comprehensive guide to the nutritional content of insects. He believes insect breeding and consumption are important elements sustainable living, particularly when it comes to complementing foraged plant material with meat products. Numerous insects contain nutrients similar to those found in more conventional livestock, except the feed to conversion ratio is much higher and they're much cheaper to breed. You can find the book at scribd. Also available in e-book format for $35. https://www.youtube.com/watch?v=vrpA7FjV8w4

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 have to say I am not paleo but am very gluten sensitive. I do not enjoy the texture of many GF breads. I have been trying and looking for bread recipes that were good and grainy and would taste good untoasted for sandwiches. I really enjoy this bread! No toasting necessary! I enjoy playing with recipes so I did grind in some oatmeal for part of the flour. Or ground quinoa. Also have replaced some of the almond flour wth 1/2 cup of cassava flour (from yucca root). Thank you for this great recipe!
And also I wanted to share that as far as converting measurements to grams…if you look on the bag it will tell you the conversion. For example, my almond flour is 1/4 cup = 28g. This is much more accurate than using a generic conversion chart. Had I used the one listed above in the comments I would have nearly doubled the amount of almond flour. This bread is sadly expensive for me to make…worth it, but expensive. I will be able to get two loaves from one $10 bag of almond flour. Counting eggs and all other ingredients, that’s pricey for 12 slices of bread. However, you get what you pay for, you know? Nutritious food isn’t always cheap, but for your body it should be necessary. I’m learning this as I go. Again, I appreciate this recipe so much! https://www.youtube.com/watch?v=_3L3Q1GuDkE
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=gEOLZpj1G8g
I’m so glad you love it, Tanya! Yes, $17 sounds like a lot for xanthan gum. I use this one here. Swerve is sweeter than erythritol, so you’d need less of it – I have a conversion chart here. You’re absolutely right about the xanthan gum and texture – it will make the bread more chewy. It will still be more of a “light and fluffy” bread, but definitely less muffin-like with the xanthan gum. I haven’t tried add-ins yet – let me know how it goes if you try!

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.


Trick And Treat - how 'healthy eating' is making us ill by Barry Groves. The author is one of the world's most outspoken proponents of a high-fat, low-carbohydrate diet. This book is an account of how and why the health-care establishment has got the concept of 'healthy eating' so wrong. Whereas Taubes work (see above) is a fairly straight forward review of the existing science, Groves expands into the politics of medical research and treatment to a much greater extent. "Trick and Treat" is divided into two parts. Part One describes the corruption in the health industry, points out the problems inherent in a high-carb, low-fat diet, and then prescribes a diet that leads to good health. The prescribed diet is high in fat - specifically animal fat, not polyunsaturated vegetable fat - and low in carbohydrates, with 60-70% of calories from fat, 15-25% of calories from protein, and a mere 10-15% of calories from carbohydrates. Part Two describes numerous diseases the author claims are the result of high carbohydrate consumption. These range from life-threatening disorders such as cardiovascular disease, diabetes, and cancer to less serious problems such as acne, near-sightedness and dental problems. The Amazon reviews average to 4+ stars.
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=0vX92H9KpVA
You may lose weight on the Paleo Diet. If you build a “calorie deficit” into your Paleo plan – eating fewer calories than your daily recommended max or burning off extra by exercising – you should shed some pounds. How quickly and whether you keep them off is up to you. A 2015 review in the Journal of Gastrointestinal Liver Diseases concluded that a Paleo-esque diet “might be an acceptable antidote to the unhealthy Western diet, but only unequivocal results from randomized controlled trials or meta-analyses will support this hypothesis.” On that, we’re still waiting. In the meantime, here’s what has been found about the diet and others like it:
Nice and firm. Baked it on the recommended temp, added 6 or 7 minutes. Pressed the middle and it was great. I let it cool. What was nice about it was obviously it’s low carb bread…hurray for that, but it cut well. Got 18 slices easily about 1/2 inch thick without breakage. Most importantly, it wasn’t greasy, or almond tasting overload, just delicious.

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. https://www.youtube.com/watch?v=xs9JZayv4xA
I ran out of coconut oil last week and my replacement doesn’t arrive until tomorrow. Desperate to try this I used canolia oil instead. I acknowledge that it’s properties are very different than coconut oil. That said, the bread is fantastic, a bit oily (but I bet that is the fault of my decision), and the taste is really eggy almost like french toast. I also lack a food processor so I mixed it all by hand after sifting the flours together.

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
Evolution of the Human Diet: The Known, the Unknown, and the Unknowable by Peter S. Ungar. Diet is key to understanding the ecology and evolution of our distant ancestors and their kin, the early hominins. A study of the range of foods eaten by our progenitors underscores just how unhealthy many of our diets are today. This volume brings together authorities from disparate fields to offer new insights into the diets of our ancestors. Paleontologists, archaeologists, primatologists, nutritionists and other researchers all contribute pieces to the puzzle. The book has four sections: Reconstructed diets based on hominin fossils--tooth size, shape, structure, wear, and chemistry, mandibular biomechanics. Archaeological evidence of subsistence--stone tools and modified bones. Models of early hominin diets based on the diets of living primates--both human and non-human, paleoecology, and energetics. Nutritional analyses and their implications for evolutionary medicine.
Hi I made the Easy paleo keto bread 5 ingredients. It was moist, texture was good but it didn’t turn out completely white, more like a pale yellow and the crust was overdone. I opted for honey as my sweetner because this bread is for my nephew who has autism and we want to keep it as natural as possible. I baked the bread exactly at 325 for 40mins uncovered and then another 40mins covered (tent). What could I do next time to achieve a white bread with golden crust?

Primal Blueprint Quick and Easy Meals: Delicious, Primal-approved meals you can make in under 30 minutes by Mark Sisson and Jennifer Meier. Every recipe is accompanied by an ingredient list, a nutrient list, clearly written instructions, and a picture of the ingredients and a picture of the finished product. Note that this is a primal book and many recipes include dairy. Published March 25, 2011.


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].
I’ve always hated “fad” diets because any intelligent person should know elimination of an entire nutrient is dumb. I have bated around the idea of Paleo for a while and the more I read and think about it, and it does make the most sense. I am going to start working towards a more pure Paleo diet by cutting out the bread and pasta. I’m not committed to giving up coffee or tea, something not really addressed here. I mean you said do in steps right? We don’t want the caffeine withdrawals with the carb withdrawals. In my case I might loose my mind completely. So how do those beverages fit into this idea of eating Paleo?
I am studying nutrition and, like you, understand that many foods labeled as paleo weren’t actually consumed by our paleolithic ancestors thousands of years ago. I guarantee elana knows that as well. Labeling a recipe paleo is an easy way to categorize posts so those eating a paleo, or grain and dairy free whole foods diet, know it’s for them. Hope that clears up some of your frustration and or misunderstanding about paleo recipes. enjoy!
The Primal Blueprint Cookbook: Primal, Low Carb, Paleo, Grain-Free, Dairy-Free and Gluten-Free by Mark Sisson and Jennifer Meier. Recipes include: Roasted Leg of Lamb with Herbs and Garlic, Salmon Chowder with Coconut Milk, Tomatoes Stuffed with Ground Bison and Eggs, and Baked Chocolate Custard. Recipes are simple and have limited ingredients. Complaints are the book is stuffed with unnecessary photos and proofreading could have been better, e.g. oven temperatures were left out. And recipes are not truly paleo. Despite what is on the cover dairy is used in some recipes. The Amazon reviews average to 4+ stars.
For those who were considering ordering Paleo bread from the Julian Bakery online, just a word of caution: beware! The bad reviews are really true, and I’m not one who usually does any online reviews. I have ordered both the almond and the coconut breads for awhile. I am not sure what to make of the taste of them, but the almond is definitely a no-go for me. The coconut was palatable, if you chug down some liquid with it and pretend you’re not about to choke! It’s gagging, tasteless, and soggy-at-times bread, but I guess I was desperate for a slice, truly desperate to think it was edible.
Gabbi Berkow, MA, RD, CDN, CPT, is a Paleo advocate. She maintains the whole, unprocessed foods the diet recommends are low in calories, are high in nutrients, provide the fuel the body needs, and are the kinds of foods humans have evolved to easily digest. However, she doesn't agree with the blanket recommendations that everyone needs to eliminate dairy, grains (in particular, those containing gluten), and legumes, unless they have a medical condition that warrants it (eg, celiac disease or dairy allergy). In addition, Berkow says, "Dairy in particular is a good source of protein, calcium, and vitamin D, so cutting out dairy can make it harder to get enough of these nutrients." https://www.youtube.com/watch?v=E-TDu1F0ZTA
×