These are the best rolls I have ever had I have been gluten-free and Paleo for at least eight years and this is by far the best thank you so much for the recipe will make all the time have tried many many recipes just didn’t like him this is absolutely perfect. Also made them in a muffin tin pan just perfect for sandwiches or hamburgers or sloppy Joe’s.
This raisin bread will have you wondering if it really is Paleo, or if you’ve just cheated on your diet program. But no worries, everything checks out and you can eat this in moderation just like anything else dubbed acceptable. With ingredients like sweet potatoes, coconut flour, eggs, butter, and raisins, how can you go wrong? She’s managed to exclude all of the things that give the body a hard time in regards to digesting and processing, and replaced them with items that are known to be easy to digest and absorb.
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.”
Hi Mindy – same here. But I did read in a comment about 1 or 2 years ago the same thing. From what I remember from those comments, others said the type of food we make from Elana’s baked recipes are just not designed to sit for more than 2 – 3 days. Other commenters chimed in and said their family eats up everything they bake, so nothing sits long enough to get the 3-day-old smell.
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=AeqwyVcRp7E
These researchers point out that there are plenty of reasons to suggest that the low-fat-is-good-health hypothesis has now effectively failed the test of time. In particular, that we are in the midst of an obesity epidemic that started around the early 1980’s, and that this was coincident with the rise of the low-fat dogma. (Type 2 diabetes, the most common form of the disease, also rose significantly through this period.) https://www.youtube.com/watch?v=iByLhzowRl0
Cordain explains that high intake of fruits and vegetables is one of best ways to reduce chances of cancer and heart disease. He notes that protein has twice the calorie burning effect of fat and carbs and is more satiating than both. He explains that starch, fats, sugars, and salts together cause us to keep eating. So if we limit our diet to fruits and vegetables and/or meat, we’ll stop eating when we’re full. And if you stop eating when you’re full, you’ll lose weight and won’t get fat. And as you lose weight, your cholesterol will improve (regardless of what you eat). This all makes sense and can’t really be disputed. If you want to lose weight, the Paleo diet will get you there and probably quickly. But Cordain’s hypothesis applied to long-term health falls short. https://www.youtube.com/watch?v=5J56pHrhyEg
Just took this bread out the oven….YUM! I didn’t have arrowroot powder or cornstarch, so I substituted that for gluten-free all-purpose flour, and it came out amazing. I also substituted a the whole flax-seed with rolled oats, added 2 tbs of chia seeds (I wanted a high protein bread) The only thing I would add: 1tbsp of honey to cut a bit of the overly savory-taste. I used a 9″x4″ loaf pan, so my bread unfortunately isn’t sandwich bread height, but what can I do to fix that?? Just use a smaller pan or make more to fill out the volume better? I know others have asked the same question, but the only solution I saw, and felt was reasonable, was to make 1.5x the amount of mix….has anyone tried this? I was wondering if anyone has tried to use 2 whole eggs and 2 whites instead of 4 whole eggs….any insight as to how this would change the bread?
Hello! I was wondering if you had ever doubled or tripled the recipe in order to use a standard size loaf pan? I wasn’t paying attention to the size and made a regular recipe in a standard loaf pan and the results were, well, flat. Then I realized my goof. Hoping to avoid the purchase of another pan, but will definitely buy a new one if it means I can make this bread! https://www.youtube.com/watch?v=d0Zz6z5GaVE
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
Wow! Thank you, thank you thank you! I’ve been paleo for 2 months- already dropped a dress size (back to my usual size) and feel more energetic, despite numerous health problems- have tried other paleo ‘bread’ recepie’s but they have all been variations of ‘omelette’ . I read these ingredients with eager anticipitation and…… Despite already trying 5 shops for Arrowroot powder, steeled myself for further search. Shop 7 I found it. It came In a pack of 6 x sachets of 1 tablespoon each serving. Have to say when I tipped them all in it was slightly under the amount required and I was worried the slightly less amount would have a detrimental effect..BUT…all other ingredients I followed to the exact recipe…. I lined my loaf tin with baking paper and prayed for success…….I got it out after 25 mins….put it back in……35 mins….. Back in….45 mins…..back in……by 55 mins the top was pretty brown so I covered it in foil ….and put it back in….. After 75 mins the tooth pick was still showing moist after sticking it in the middle so I took the whole loaf out, took it out of the the tin and paper and put it in- upside down- back in the tin for another 15 mins. The loaf stuck horribly to the paper. Couldn’t understand why but, whilst the loaf cooked upside down, I enjoyed peeling the stuck bits off the paper and eating them- delicious. https://www.youtube.com/watch?v=K-i2oZWK2pM
In William Calvin's The Ascent of Mind, Chapter 8 he discusses why he thinks that the Acheulian hand-ax (the oldest of the fancy stone tools of Homo erectus) was really a "killer frisbee." He argues that natural selection for throwing accuracy, which requires brain machinery, is the evolutionary scenario for bootstrapping higher intellectual functions. There are many more articles about evolution and human development throughout William's extensive site, though much of it these days is on climate change. https://www.youtube.com/watch?v=-XhOJ-Y6zNQ
I recently found out I’m allergic to many of the foods that I’ve consumed over the years and was recently told to eat strictly Paleo……..and for someone who needs a map and directions in her own kitchen, for someone who has singlehandedly kept the restaurant business in the black, that’s a pretty big expectation. This bread has saved me and my fiance in so many of those, “I can’t do this any longer” moments when we really miss the old way of eating. We cant recommend this bread enough! Thank you!
Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
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.
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.
I just made this bread and it came out great although I did adjust a few ingredients. I made this bread with four eggs(1 less than called for). Also I whipped the egg whites separately until they formed peaks(in order to make the bread less dense). Lastly, I added two tablespoons of applesauce to make up for the missing egg. This bread did take 45 minutes to bake, but I lowered the temperature to 245 because the outside was cooking faster than the inside. In the end this bread came out delicious and I enjoyed it with jam and honey, happy baking.
Mine came out perfect following the directions exactly (and for the first time, one of my recipes looks exactly like the picture!). I was having problems baking gluten free foods in my new house, I had to extend cooking times and then they were unevenly cooked often. I finally had the temperature checked on my oven and it turns out my temp was running quite a bit lower, the repairman said it was a common issue. Once adjusted my GF recipes are coming out perfect. (It seems gluten free baked goods are a little more tempermental.) Just a thought, the trouble may be your oven.
So.. let’s talk about the needed part. Quick, what’s the one thing you can’t live without, food wise? That you NEED!! Here’s what I hear a lot when I explain the Paleo or grain free style of eating. “Oh my Goodness, how can I live without bread or a good sandwich bread?” Well ya, bread is so delicious and I don’t always make paleo bread, but when I do, it’s usually for a good reason.
How many eggs did you use when you increased it by 50%? I had a mini loaf pan that was 3 1/2″ by 6″ It came put great but when I got to the center of the loaf I did find a small spot that was still raw dough. Not enough to ruin the loaf though. I used a combination of Bob’s Red Mill almond flour and King Arthur almond flour. Anxious to try it in a full sized loaf pan though if I can figure out how many eggs to use. https://www.youtube.com/watch?v=po3If8ARqDQ
“I think there are a lot of positives about it,” Holley says. “It cuts out a lot of processed foods just naturally, like processed grains or added sugar through soft drinks or juice.” And because the diet promotes eating anti-inflammatory foods — like fruits, vegetables, and unsaturated fats in nuts and certain oils — your health could benefit, Holley explains. Cutting out processed foods and sugar will also help lower your risk of certain diseases, like type 2 diabetes and certain cancers, she says. (6) https://www.youtube.com/watch?v=GmvM6syadl0
Food and Western Disease: Health and nutrition from an evolutionary perspective by Staffan Lindeberg (MD at Lund University in Sweden) is the newest book promoting the paleo diet. It covers the link between diet and disease in the Western world (all major diseases, including cancer, heart disease, obesity, stroke and dementia) and towards a greater knowledge of what can be defined as the optimal human diet. Benefits and risks are detailed. The Amazon reviews are all 5 stars. Especially read Susan Schenck's detailed review. You can read a preview at Google Books
Hi Romy, almond flour is lot less absorbent than coconut flour (like A LOT). I know a few people have tried using oat flour with success, but I worry that almond flour would not be sufficient for absorbing the almond butter and creating a nice, firm texture. I’d recommend starting with about 3/4 cup almond flour, and experimenting as needed. Same for the stevia! Good luck–let me know how it turns out! 🙂
Hi Eva, That’s awesome that you are helping your son this way. I haven’t tried this with other tools, but you could probably use either the blender or the food processor. The key is to pulse in step 5, not just constantly blend, so that the whites don’t fully break down. Other than that, it should be pretty similar. As for the yolks, if you don’t want to make creme brulee, I usually just put a couple extras into an omelet (or breakfast casserole, or any other dish requiring cooked eggs) mixed with whole eggs.
An Interview with Ward Nicholson now has three parts on the web. Good overview of man's diet over the past 65 million years. Long but highly recommended reading. First published in Chet Day's "Health & Beyond" newsletter. Now part of a very comprehensive Beyond Vegetarianism site. Every argument that your vegetarian friends use to avoid meat for health reasons is debunked here.
I was very skeptical about this recipe. But I tell you what, I was pleasantly surprised when I ate one, thick with butter. I think one could describe them as close to what we call in New Zealand, ‘scones,’ but not sure what you call scones in the US is the same thing as here. Seeing as I haven’t had a scone in such a long time it was a treat. I don’t think I would use this recipe for buns though.
I am BLOWN away by this bread! I added up the protein and net carbs … umm … WOW. A huge bonus is that both kids – one of whom is crazy picky – AND my husband both love it!!!! They devoured the first loaf within a few hours. This will obviously be a huge staple in our house. It’s really a God-send. Our son, who is the picky eater, is mostly picky about proteins. He won’t eat any meat except for chicken, no eggs or dairy. We’ve gone gluten/casein free to see if it helps with his autism and as much as I totally wanted to eliminate bread, I finally just had to accept that he HAD to eat a peanut butter and honey sandwich at lunch. My cracker/veggie/peanut butter dip thing just wasn’t working. Not only will he EAT this bread – he wouldn’t eat the other gluten-free breads I was making – it is actually giving him the ONE thing he needs most – PROTEIN. Seriously, thank you, thank you, thank you!!!!!!!!!!!!! https://www.youtube.com/watch?v=YOGwEnwlDF4
Since your loaf pan isn’t all that much larger, I would first just alter the cook time. This bread will probably cook a bit quicker in a slightly larger pan, so I would recommend checking it about 5 minutes sooner. However, the loaf may not rise as high as it would in a smaller pan; if you’re looking for a higher rise to your bread I would try it with 1.5 times the ingredients and an increased cook time. Please let me know how it goes if you give it a try!