The paleo diet (also nicknamed the caveman diet, primal diet, Stone Age diet, and hunter-gatherer diet) is hugely popular these days, and goes by one simple question: What would a caveman eat? Here, we explain what the paleo diet involves, its pros and cons, and, ultimately, what a modern person needs to know to decide whether or not to take the paleo diet plunge. https://www.youtube.com/watch?v=oqA3yHdSeSM
First off, i did this recipe totally every perfect way. Even had a warmer house. Everything was room temperature and even used the ginger and cream of tartar. I live in Kansas City so NO high elevation. My bread did not rise even near double. Maybe 1/3 it’s size and that took foreverrrrrr. Then after it was done, it sunk in half. Extremely flat bread. About 3” high. I’m so disgusted of all these new ingredients i bought for this. $75. All for nothing. I dont think i would waste my time again. I have used a few other recipes from gnom gnom and they turned out pretty good. This is a total fail. And I followed it perfectly. Even read all the other reviews. Very sad!
Paleo critics point out that not all grains are created equal—whole grains do not spike your blood sugar as much as refined grains. Even so, paleo dieters still steer clear of grains because they contain different compounds and proteins like gluten, lectins and phytates, which they claim cause inflammation in the body and block other nutrients from being absorbed. Paleo critics say these compounds are not a problem unless you have an allergy or sensitivity.

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
I made this bread today and it is AMAZING!!! I’ve been eating paleo, gluten free and dairy free since early November and the ONLY thing I have missed is bread. I can’t believe how light and moist this delicious bread is. It was wonderful warm and smeared with a layer of sunbutter and it made an amazing tuna sandwich later when it was cooled down. The only thing I would do differently next time is try not to eat the entire loaf in one day!! Thank you so much Elena. It’s PERFECT!
So I’m pretty familiar with the science of baking, and I also understand there’s significant differences when omitting gluten. The recipe calls for sour cream, and vinegar, both acids that work best as leaveners when combined with baking soda, then baking powder (1 part soda 2 parts cream of tartar (another acid) and straight cream of tartar. So it calls for acid in four separate forms. In standard baking that calls for baking powder you add soda when adding additional acid such as sour cream, buttermilk etc… when a small amount of acid is added to bread dough it increases the yeasts ability to give lift by creating gluten, but to much kills the yeast entirely. So in the absence of gluten, isn’t the acid used here excessive? I wonder if a reduction would cause greater rise? What is the purpose of the baking powder combined with the yeast? Can you please explain the science behind this? P.S. the flavor of this was excellent but it didn’t rise as expected despite an excellent yeast test, fresh powder, and 1 hour in the proof box. https://www.youtube.com/watch?v=og2X4Tb6LdE
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.
The Lazy Paleo Enthusiast's Cookbook: A Collection of Practical Recipes and Advice on How to Eat Healthy, Tasty Food While Spending as Little Time in the Kitchen as Possible by Sean Robertson. The author is a recovering vegan and in the first half of the book recounts his dietary experiences using some paleo foods to restore his health. You learn that the author's main strategy is to make food in large batches which can be reheated to provide dinners for several days running. The second half of the book contains 28 recipes. Some borderline or nonpaleo ingredients do appear, but most of the recipes are more paleo than not. Published November 15, 2011.
I just want to add my two cents. I do 1.5 times the recipe in the same size pan, which I finally found at my local Dollar Tree. I calculated the macros and since I can usually get 20 slices per loaf, each slice is still only 2 net carbs. I use a bamboo bread slicer that helps me get such thin pieces. I also place the bread on top of my stove at the back while the oven preheats for about1 hour at least. Anyway, this bread is the BEST Keto bread, and I wish everyone luck in making it.
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

Delicious! I had to use white rice flour as I didn’t have coconut and it wasn’t available at the store across the street. It smelled a bit odd, but tastes great! Anyone have any ideas as to why all my breads come out the height of biscotti (ok, maybe a little taller, but not much)? I use a Pyrex glass loaf pan. I try to avoid using Aluminum cookware and I’m tempted to try the cast iron pan that several people raved about, but I am definitely looking for a sandwich bread shape. I would love some feedback on that.
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….
Have to laugh with me — I mixed it all up in my cuisinart, popped it in the perfect sized, non stick bread pan and put it in the oven for 5 minutes before I realized I’d forgotten the Apple Cider Vinegar! (Which helps the baking soda do its work, right?) I grabbed it out, poured the vinegar on top and stirred it up and shoved it back in. It came out fine, believe it or not! I’m having earth balance margarine on it, with some honey, Yum. https://www.youtube.com/watch?v=wS5Cfr6OfuU
For instance, the fat allowance of the diet may be problematic. “My biggest hang-up with the paleo diet is all of the saturated fats it promotes with all of the meats,” explains Holley, noting that you could look for a locally sourced meat, whose origin and method of raising you're aware of, as a healthier option. Saturated fat from meat has been linked with an increased risk of early death. (9)

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.


In Defense of Food: An Eater's Manifesto by Michael Pollan gives a guided tour of 20th century food science, a history of "nutritionism" in America and a look at the marriage of government and the food industry. Then the book presents a commonsense shopping-and-eating guide, which like the paleo diet focuses on shopping the perimeter of the supermarket. He also now has a much shorter Food Rules: An Eater's Manual.
As of 2016 there are limited data on the metabolic effects on humans eating a Paleo diet, but the data are based on clinical trials that have been too small to have a statistical significance sufficient to allow the drawing of generalizations.[3][6][20][not in citation given] These preliminary trials have found that participants eating a paleo nutrition pattern had better measures of cardiovascular and metabolic health than people eating a standard diet,[3][9] though the evidence is not strong enough to recommend the Paleo diet for treatment of metabolic syndrome.[9] As of 2014 there was no evidence the paleo diet is effective in treating inflammatory bowel disease.[21]
I have a processor but I use my big girl lifting weights mixer. I use the whip not the paddle to mix first the eggs getting in lots of air and and fold in 2 cups of thick yogurt cheese.(Regular non fat plain yogurt filtered though a coffee filter in the refrig.) I use the paddle and add the dry ingredients. I mix them on slow and just for a brief make sure that the dough it is all the same all the way through. I am seeing now whether I can replace the coconut oil with extra virgin elixir of the olives as sweet is not great with horseradish on roast beef. I’m also thinking that although it doesn’t rise much if at all that if I patted it into a loaf shape in some way and oiled the crust heavily it might have a smooth crust. and then plop it in the pan. I toast it like for egg in the hole by browning it in a heavy frying pan. Okay it is not bread bread but it better than no b read at all. And best of all I like it just fine and that’s what counts in the long run. Food should not be such a big deal. It should get your from point A to Point B with style and class not slathering butter on just cooked doughy yeasty hard on the digestion bread for me any more. I’m going to try going all almond flour as the coconut flour has so moisture and sweet ness that contributes to the heavy texture I think Of course the moisture is what makes it stick together too, Everything is a work in progress remember to use your processor to make crumbs out of the not so hot loaves. Breaded lemon dill tilapia anyone?

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
In Defense of Food: An Eater's Manifesto by Michael Pollan gives a guided tour of 20th century food science, a history of "nutritionism" in America and a look at the marriage of government and the food industry. Then the book presents a commonsense shopping-and-eating guide, which like the paleo diet focuses on shopping the perimeter of the supermarket. He also now has a much shorter Food Rules: An Eater's Manual. https://www.youtube.com/watch?v=kyiH1xtmN_w
This is one of the best gluten-free bread recipes I’ve tried. I made mine in a 9 x 5 loaf pan. It’s a little vertically challenged, but it still tastes good and has a nice texture to it. I’m a recovering carb-junkie who realized the one thing I craved most was likely a factor in decades worth of digestive grief. As an experiment, I eliminated wheat products from my diet and my digestive health has shown significant improvement. But I have so missed my morning toast with peanut butter. This bread is a great replacement, one that’s both tasty and nutritious (unlike store bought GF bread). It’s delicious with peanut butter, jam, butter, or just on its own. Thank you for the wonderful recipe!
The Paleo Answer: 7 Days to Lose Weight, Feel Great, Stay Young by Loren Cordain. The author shows you how to supercharge the Paleo diet for optimal lifelong health and weight loss. Featuring a new prescriptive 7-day plan and surprising revelations from the author's original research, it's the most powerful Paleo guide yet. Published December 20, 2011.
1. Meat: It’s not always for dinner. Cooking meat transforms it: Roasting it or braising it for hours in liquid unlocks complex smells and flavors that are hard to resist. In addition to converting it into something we crave, intense heat also breaks down the meat into nutrients that we can more easily access. Our ancient ancestors likely loved the smell of meat on an open fire as much as we do.
I made this but didn’t have baking powder, so I subbed a little baking soda and greek yogurt instead. I also added some italian herb blend. I froze it overnight to take to camp. Now it’s perfect for a lunch or snack. I’m topping a slice with a little goat chesee, fresh basil, couple pieces of spring mix and a few cherry tomatoes on the side! It’s delicious!
Thank you for sharing this recipe, I made them in a 8 inch square baking dish and cut into 4, which worked great! I just bought a muffin top pan today and will be using that to make a double batch this weekend! Taste and texture of these are amazing! Just what I needed for sandwiches to take to work! NOW, I’m intrigued and will be trying your other recipes! Thanks again 🙂 https://www.youtube.com/watch?v=QL6FUI7rWUY
Here is a way to keep Paleo fun by making a batch of Paleo pretzels. It gets boring sometimes eating a certain way, and adding novelty treats like this really makes it seem like you’re not on a diet at all. Half the fun is making these, as you don’t have to stick to the conventional pretzel shape, and can wind them into any design you wish. The other half is eating them, and there’s no worries here, since all of the ingredients conform to the parameters set by the Paleo OK foods list, a combination of coconut flour and almond flour.
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
The paleo diet (also nicknamed the caveman diet, primal diet, Stone Age diet, and hunter-gatherer diet) is hugely popular these days, and goes by one simple question: What would a caveman eat? Here, we explain what the paleo diet involves, its pros and cons, and, ultimately, what a modern person needs to know to decide whether or not to take the paleo diet plunge. https://www.youtube.com/watch?v=DrqWr0sMi30
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.”
The Vegetarian Myth: Food, Justice, and Sustainability by Lierre Keith is against industrial farming. She spent 20 years as a vegan, and now reveals the risks of a vegan diet, and explains why animals belong on ecologically sound farms. And as all the neolithic foods we avoid are produced on industrial farms, she is against the foods we avoid. Here's a well thought out review by Eric Wargo: Clubbing Vegetarians Over the Head With the Truth.
The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable by Stephen D. Phinney and Jeff S. Volek synthesizes the science into one readable source. The book is excellent for general low-carb high-fat moderate protein diets. While they begin with the idea that we should eat like a caveman, they do not follow the conclusion to its logical end and have us avoid the classes of foods our ancestors would have found unrecognizable. They avoid the metobolic syndrome, but not the autoimmune diseases. They mention that monosaturates should be favored, though they are not emphasized in the menu example. The book's daily menu examples also all include dairy in one form or another. No tips are given tips for those who do not do dairy. Published May 19, 2011. The Amazon reviews average to 4+.
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.

Fruits are not only delicious, but they’re also great for you. That said, fruits (even paleo-approved ones) contain large amounts of fructose which, while much better than HFCS (high-fructose corn syrup), is still sugar. If you’re looking to lose weight on the paleo diet, you’ll want to cut back on your fruit intake and focus more on the vegetables allowed on the paleo diet. However, feel free to have one to three servings of fruit a day. Check out this list of paleo diet fruits and see if you’re not hungry by the end! (We’ll admit, we’re partial to blackberries!)

Is there any place to get organic almond flour–and please don’t talk about Bob’s Red Mills. Most of their products are NOT organic and that includes their almond flour. I am pretty disciplined about not using chemically grown food. Also, since most American almonds come from California there is the added concern about whether they are watered with waste water from oil companies.


For immediate weight loss, Paleo is a great and healthy solution. But after carefully reading and considering, I’m unconvinced that Paleo is optimal for long-term health. I think, in fact, it might lead to heart disease and other ills associated with heavy meat consumption. Although many of Cordain’s theories fall apart long-term, I thoroughly enjoyed the read and highly recommend the book. You should read critically and decide for yourself.
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.
Hi Tessa, it’s hard to say what went wrong if you said you used all of the exact same ingredients as I do, and you follow the directions. The only thing I can think of is how you’re measuring your ingredients. Adding more yogurt or milk will not help and may make your bread very soggy. Let me know what happens when you try again. I will make a video showing the process soon. https://www.youtube.com/watch?v=gzWfAVhXcNs

I haven’t tested this recipe without tapioca starch, but in the Notes section above I list a few of the substitutions I’ve tested and had success with. Tapioca starch helps to add rise and bounce to this loaf, making it somewhat “fluffy” and closer to the texture of regular bread. If you decide to experiment with this recipe using something other than tapioca starch, please let me know what works!
This bread is amazing! My family is new to paleo and my husband said he would like to have a bread substitute that would go with eggs. I baked my first loaf this morning and it came out perfect. Do need to use a smaller pan as it didn’t rise as high as a regular loaf of bread; however, that’s ok because it’s automatic portion control. The bread is delicious and was a hit with my husband. A definite keeper for the recipe file.
I just made this tonight…I must say I was NOT holding out much hope, but O-M-G…it turned out delicious!! I didn’t have flax seeds (I used Chia seeds instead) and I didn’t have flaxseed meal…but had Flaxseed milled….and hey…it worked!! Thank you so much for the recipe. My only issue was that the top didn’t brown, it stayed kind of white-ish, I didn’t want to leave it in any longer cause I was afraid of over-cooking…any tips for getting the top to brown?
Copyright 2018 - Divalicious Recipes . All Rights Reserved. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to DivaliciousRecipes.com with appropriate and specific direction to the original content. https://www.youtube.com/watch?v=ajhVVGhl2O4
First off, i did this recipe totally every perfect way. Even had a warmer house. Everything was room temperature and even used the ginger and cream of tartar. I live in Kansas City so NO high elevation. My bread did not rise even near double. Maybe 1/3 it’s size and that took foreverrrrrr. Then after it was done, it sunk in half. Extremely flat bread. About 3” high. I’m so disgusted of all these new ingredients i bought for this. $75. All for nothing. I dont think i would waste my time again. I have used a few other recipes from gnom gnom and they turned out pretty good. This is a total fail. And I followed it perfectly. Even read all the other reviews. Very sad!
Begin by making your filling, this has a jam consistency. In a medium saucepan, combine raspberries, honey, lemon juice and lemon zest. Heat to a medium to medium high heat, until mixture begins to bubble. Let bubble for 1-2 minutes, then lower heat to a simmer. While simmering, be sure to mash the berries with a wooden spoon. Cook for an additional 2-3 minutes, remove from heat. Add in chia seeds. Let cool for 5-10 minutes before transferring to a glass jar or dish, and place in the fridge to cool completely. This will take about 1 hour, but you can also make the filling and let sit overnight. https://www.youtube.com/watch?v=YCXMw7xyKao
With only 8 ingredients, and no yeast, rising time, or boiling, these quick bread bagels are far easier to make than the “regular” kind. Fans tell me they like to use a variety of different flavorings for them including onion, poppy seeds, and sesame seeds. These gluten-free bagels are great for brunch with smoked salmon or lox, and if you can have dairy, a nice smear of cream cheese.
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!
It’s hard to believe these snowball cookies have no flour in them when you see and taste them. But that doesn’t mean they have no flavor. These no-bake balls are bound together with Medjool dates, pecans and shredded coconut, with vanilla extract and sea salt packing a punch as well. These are a terrific treat to bring to a potluck or to nibble on guilt-free.
Hi Elana! Love this bread…have been making it for a couple of months now. Only one problem: I keep getting these cobwebs in the bread. It appears after a few days being kept sealed on the counter. Have you ever come across this problem? I assume if it was a problem of the bread going bad it would get mouldy…but this isn’t mould, it looks like cobwebs inside the bread. I read up on it and people say that the cobwebs are from moth eggs. Once I read that, I got rid of my original flours and purchased new items at a different store from a different brand. I made the bread right away and stored the flours in the fridge. Once again though, each bread I make..after 3-4 days, it got cobweby. https://www.youtube.com/watch?v=NWy3u38J3aw
To determine the diet rankings, US News & World Report selected a 25-person expert panel from the country's top dietitians, dietary consultants, and physicians specializing in diabetes, heart health, and weight loss. The panel included Lisa Sasson, MS, RDN, CDN, a clinical assistant professor and dietetic internship director in the department of nutrition and food studies at New York University; Jill Weisenberger, MS, RDN, CDE, CHWC, FAND, a nutrition and diabetes expert; and David L. Katz, MD, MPH, FACPM, FACP, FACLM, founding director of Yale University's Yale-Griffin Prevention Research Center, and founder of the True Health Initiative.4
Sounds great. I just wondered if I chose to use just coconut flour and not almond, how much more coconut flour would I use than the original recipe calls for? I know that coconut flour soaks up much more liquid than almond floud so not sure if I would also need to add more liquid and if so what and how much? I’m new to paleo and not much of a cook but I’m trying to change that, esp with this new lifestyle change I’m trying to make. The Paleo bread I can get in stores is just too expensive, so I’m trying to do this on my own to save money. Also I need something like this to use with almond butter as a post-workout snack after hitting the gym. Options for portable protein are really limited, so that would work the best.
This came out better than I expected it to actually. I did not have coconut flour so I added an extra 1/4c of almond meal. It was a tad bland but other than that a nice bread. I think the coconut flour would add to its flavor and sweetness. I will try again and add a banana just to give it a little more flavor. the pan I used was a regular loaf pan and it was a bit thin but otherwise a nice bread. My daughter enjoyed with peanutbutter and banana mashed together and I had it with her egg salad. https://www.youtube.com/watch?v=7h8FavH-Jx4

Wonderful recipe; made it today and will make it again. Two changes I had to make: having no golden milled flax, I had brown flax seeds which I ground in my food processor, (didn’t get as fine as milled). Also had no arrowroot, so used tapioca flour. Delighted with the results. It rose beautifully, had to bake it a few more minutes; the top was a bit less smooth than yours, and the texture is probably a bit different due to fax seed not being as fine as milled. It is still a keeper as it holds together well after slicing. My husband (not paleo) made disparaging remarks when I told him I was making paleo bread, but he ate two thick slices with butter before I snatched it away. He says it won’t hold together for sandwich, but I will make him eat his words tomorrow. Thanks for the wonderful recipe! When this is gone, I am going to make the multi-seed and nut bread.
Maya, I can’t tell you how excited I am to find this recipe! I have three young cats who are on a raw diet. In my previous life I was a home economics major and was taught not to waste anything. So from making their raw food I have the byproducts of egg whites and chicken bones and skin. It all gets frozen for future use. I use the bones and skin to make my own bone broth but I have egg whites out the ying yang! They are frozen in jars with the measurement of the contents on the lid. Now I’m going to thaw some and make bread! Have you tried making french toast with this?
Elana I just love your recipes. I love the fact they are simple, don’t take long to rustle up, require minimum effort or minimal cookery skills, have few ingredients that I always usually have and ones I know (no going to Amazon to buy stuff I’ve never heard of before and don’t know how to use)they always work and I can depend on them every time, they taste amazing and you have such a variety on your website! I am a huge fan and when I search for gluten-free paleo recipes your website is the first place I come to and I usually find exactly what I need right here! This bread recipe is amazing and sooo good! I will def. be making this bread more regularly now as others’ just don’t compare! Thanks for all your hard work!
Hi Faith, I make a similar bread almost every day (from the Plant Paradox Cookbook), and it calls for full fat coconut milk…it works great as well. I will try your apple cider vinegar today, as the recipe I’ve been using calls for red wine vinegar. Thanks so much for posting, and thank you for the Arrowroot substitution…sometimes it can be a challenge to find! :-D

Tried making these with sunflower seed butter in a bun pan! They do come out a bit green, but I like them better than the almond butter variety. I’m using sugar free/salt free sunflower seed butter (not SunButter) and it seems to be the most filling stuff on the planet. I can’t eat more than a teaspoon of it (unlike almond butter, which I must be very careful around!), and it makes these little bread rounds very filling, too! I pour 1/4 cup of batter into each well of a standard bun pan and I get 10 or 12 little bread rounds. They’re not as tall as muffin tops, and much shorter than a yeast roll. I pop them in the toaster and spread them with butter and homemade Paleo jam. Great for breakfast!

Kim, thanks for your comment. I’ve baked this bread at both sea level and 8,000 feet and haven’t found any need for adjustments. The issue is likely the size pan that you baked the bread in. 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 bread “rising” and the height of the loaf :-)
If you Google the term "Paleo diet," you'll get more than 22 million hits in a split second, showing an array of Paleo blogs, recipes, articles, and books on the diet. A 2013 survey of more than 500 RDs, conducted by Today's Dietitian and Pollock Communications, a public relations firm in New York City, showed that dietitians predicted the Paleo diet as the top diet trend for the upcoming year.1 At the start of 2017, the Paleo diet was still maintaining its popularity among dieters. An independent survey conducted by Google and Green Chef, an organic meal kit delivery service, found that based on anecdotal behavior of 1,045 customers, the Paleo diet appealed to 20% of participants.2 Furthermore, 25% of survey participants aged 18 to 34 said they were more likely to try the diet compared with 11% of respondents aged 55 and older.

Make it Paleo: Over 200 Grain Free Recipes For Any Occasion by Bill Staley and Hayley Mason. The book shows you how easy it is to take any dish and Make it Paleo! Adapted from Chinese, French, Mexican and classic American meals, the over 200 recipes are each accompanied by good photos and notes to ensure you recreate each dish with ease. Most recipes are ones that can be found in an ordinary cookbook. Butter and vinegar are also used, which I do not consider paleo. Published October 20, 2011.

Gah, do you feel like I say that enough? Haha. But really, the way our bodies respond to certain foods and digestion is so individualized. I think it’ definitely depends on our gut flora, hormones, environment we are living, etc. Which is why I like to make gluten free allergy friendly recipes. Some people need grain free, nut free, others feel better on an egg free or vegan diet, and some are just starting off eating a gluten free diet and are overwhelmed.
Oh my GOSH!! It’s REAL bread! My poor little guys (okay, and me too) have really been struggling since going gluten free for the third time (this time we went Paleo and it has finally resolved their symptoms and as a side note resolved mine, though I didn’t realize in the beginning I had a gluten problem). My son and I are oohing and ahhing in my kitchen right now over this bread. I’d given up on the difficult task of making gluten free bread when the first several complicated recipes I tried were gross and gritty. I did not have high hopes for yet another bread recipe, nevertheless one that would fit into our Paleo diet, but this is seriously amazing and it was fast and easy to make in my Vitamix. Moist and delicious, we decided we had to make some quick strawberry jam to celebrate this delicious occasion. Thank you, thank you for giving my boys (and me!!) our bread back!!! https://www.youtube.com/watch?v=pr9Ogyiw4AA
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How inventive!! Elana, we would love for you to share this wonderful recipe with our community since I know our Paleo/Primal friends will just love this. If you’re interested, please take a minute to submit the recipe at fastpaleo.com/upload-a-recipe/. Feel free to plug your blog at the beginning of the directions section, and we’re more than happy to give your Facebook page a shoutout when we post it! This is exactly the kind of delicious and healthy recipe people are asking for!
What did I do wrong? This came out VERY moist… like a banana bread. Nothing like loaf/sandwich bread. I did end up cooking it nearly 31 minutes because pick still wasn’t coming out clean. Mine seems much darker too. I didn’t use the flax seeds (daughter has a sensory issue with nuts/seeds in breads) (You’ll notice I put sesame seeds on half for me…would that make it that much different? I used the proper size – but glass pan (all I have in loaf style) Flavor is good… but far too dense to consider using for a sandwich and not sure how Biikeweaver got 18 servings (!?) from this size loaf pan? But THANK YOU for posting. This was my FIRST attempt, so I’ll try again!
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! )

Saturated fat has been demonized by our health authorities and media. What is the basis for this position on Saturated fat? Are current recommendations for VERY low saturated fat intake justified? How much saturated fat (and what types), if any should one eat? Without a historical and scientific perspective these questions can be nearly impossible to answer. https://www.youtube.com/watch?v=cnTEnvdLl7E
I use parchment paper to avoid the aluminum in the pan and that makes a nice liner to lift out the loaf (no cleaning!). I’ve made it with coconut oil, ghee, and regular butter… it’s always yummy! I’ve substituted coconut sugar for the honey and once even made it without a sweetener… it’s always fantastic! Occasionally I’ll substitute chia for the flax seed, too, but the basic recipe is the backbone for all my experimenting.
Before going Paleo, I LOVED making bread. And while I miss it much less than I thought I would, I’m still hunting for good savory bread recipes. This one is the best so far! My husband swore there must be some type of wheat flour in it. Unfortunately, my almond butter had evaporated cane juice in it, and my delicate Paleo palate thinks this is somewhat sweet. I will be more careful about my ingredients next time and make sure there is no sweetener. It did not rise quite as much as I had hoped, but it is delicious. I think I’ll have this batch with jam and next time around attempt a sandwich. After all the green bread comments, I may try sunflower seed butter instead! I made sweet potato biscuits with purple sweet potatoes, which produced a turquoise biscuit. So why not green bread? I think this is a terrific basic recipe, and I’m already thinking of ways to adapt it to create Paleo versions of some of my favorite wheat flour recipes 🙂

According to Adrienne Rose Johnson, the idea that the primitive diet was superior to current dietary habits dates back to the 1890s with such writers as Dr. Emmet Densmore and Dr. John Harvey Kellogg. Densmore proclaimed that "bread is the staff of death," while Kellogg supported a diet of starchy and grain-based foods.[11] The idea of a Paleolithic diet can be traced to a 1975 book by gastroenterologist Walter Voegtlin,[7]:41 which in 1985 was further developed by Stanley Boyd Eaton and Melvin Konner, and popularized by Loren Cordain in his 2002 book The Paleo Diet.[8] The terms caveman diet and stone-age diet are also used,[12] as is Paleo Diet, trademarked by Cordain.[13]
Oh my GOSH!! It’s REAL bread! My poor little guys (okay, and me too) have really been struggling since going gluten free for the third time (this time we went Paleo and it has finally resolved their symptoms and as a side note resolved mine, though I didn’t realize in the beginning I had a gluten problem). My son and I are oohing and ahhing in my kitchen right now over this bread. I’d given up on the difficult task of making gluten free bread when the first several complicated recipes I tried were gross and gritty. I did not have high hopes for yet another bread recipe, nevertheless one that would fit into our Paleo diet, but this is seriously amazing and it was fast and easy to make in my Vitamix. Moist and delicious, we decided we had to make some quick strawberry jam to celebrate this delicious occasion. Thank you, thank you for giving my boys (and me!!) our bread back!!!
Hi Elana! Love this bread…have been making it for a couple of months now. Only one problem: I keep getting these cobwebs in the bread. It appears after a few days being kept sealed on the counter. Have you ever come across this problem? I assume if it was a problem of the bread going bad it would get mouldy…but this isn’t mould, it looks like cobwebs inside the bread. I read up on it and people say that the cobwebs are from moth eggs. Once I read that, I got rid of my original flours and purchased new items at a different store from a different brand. I made the bread right away and stored the flours in the fridge. Once again though, each bread I make..after 3-4 days, it got cobweby. https://www.youtube.com/watch?v=NWy3u38J3aw
I made this bread tonight and it did not rise well but the taste was great. My yeast did proof well so I know that was not the problem. I did accidentally omit the cream of tarter but will try again with that ingredient. After reading many of the comments I think I should have let the bread proof more. It did not rise much after 50 minutes but I needed to get it baked before bedtime so did not let it proof any longer. I also wonder if it was warm enough in the location I placed it. Next time I’ll be sure to let it proof longer and find a warmer place. I do have a question about separating the liquids. Wondering if beating the egg whites to stiff peaks with the cream of tarter then folding them in last if that would help with the rising. Just worry dough would be very stiff and incorporating the beaten egg whites would be hard.
#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.
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.
The best bread I’ve made yet! The best bread ever! I read your post and you have great tips on all your recipes. I gave up using yeast because it never worked for me. I took your advise, no drafts here. Actually turned off the fans and air. My yeast turn out Perfect!! and the bread did Rise really fast!! I think it made all the difference and I was so surprised. It smells like bread in the air and look just like your photo. I wanted to see the inside so bad but I waited until the next morning, it was hard. When I did, the inside was Beautiful just like your photos. Problem is I Hate flax seeds texture…really don’t like them. I don’t know how to explain it, it always turns into mush in my mouth after awhile?? My sister pointed out the same thing when she tried it. I still think you have the best bread ever and ever. So I was thinking about adding more husk and take away some flax. Have you tried it with less flax and more husk? Trying to figure out how to take away some of the mushy.
I’ve been thinking about bringing paleo-friendly bread and rolls to LCK for some time now. But I knew before I did that I needed to make sure they fit specific criteria. They need the right flavor and fluffy, soft, air-y, bread-like texture. You see, I’ve never bothered buying gluten-free breads in the store. I never thought it was worth it because I always felt they were dense, not the right flavor, etc. https://www.youtube.com/watch?v=RpEgD1Qstko
I am new to the Paleo and gluten free eating. I think I am on day 4 and so far I feel amazing. Anyway I just wanted to let you know that I made this bread this morning and it was DELICIOUS! It smelled absolutely wonderful as it baked. I could barely wait for it to cool before cutting into it. Truly a delicious bread! Now I just need to stop myself from eating the entire loaf!
I added chia seeds to give the bread a bit of a healthy crunch, but also for the many nutritional benefits of these little wonders.  This a great low carb bread full of all my favourite low carb flours and so easy to make too.   You could add other flavours to this with herbs and spices and not be disappointed.  My next plan with this is to probably add some seeds to it.   
Worried, before I made this recipe I calculated the calories. Because just because something is healthy doesn’t mean you can eat as much as you want! I have an 8×4 inch loaf pan that it is baking in. 1/2 inch slices for an 8 inch pan are 134 calories per slice. Can’t wait to taste it when it’s done. I hope those slices are filling because I have a feeling they will be small. https://www.youtube.com/watch?v=DwVwQiqe4eM
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
Diet has been an important part of our evolution—as it is for every species—and we have inherited many adaptations from our Paleo predecessors. Understanding how we evolved could, in principle, help us make smarter dietary choices today. But the logic behind the Paleo diet fails in several ways: by making apotheosis of one particular slice of our evolutionary history; by insisting that we are biologically identical to stone age humans; and by denying the benefits of some of our more modern methods of eating.
While I haven’t made this recipe, I’ve used flaxmeal in a lot of muffin recipes, and on a occasion I’ve noticed those same gossamer-type strings after a few days. My best guess is it has something to do with flax, although I’m not sure what causes them to develop. Some recipes I use flaxmeal in never develop the strings, and some do, but it definitely only happens in breads where I use flaxmeal. I think the food is still safe to eat though! I wish I knew exactly what causes it too… https://www.youtube.com/watch?v=_sE-LIUjxog
The Paleo Diet Cookbook: More than 150 recipes for Paleo Breakfasts, Lunches, Dinners, Snacks, and Beverages by Loren Cordain. Also contains two weeks of meal plans and shopping and pantry tips. Helps you lose weight and boost your health and energy by focusing on lean protein and non-starchy vegetables and fruits. Note that this is a very low-fat book and is being marketed as such. Published December 7, 2010.
I had to make some changes. I’m allergic to chicken eggs so I used duck eggs. I don’t use flaxseed; it’s an endocrine disruptor but I had hemp seed powder so I used that. I also have chia seed to grind so I will try that next time. Baking time was 10 minutes longer, maybe because of the duck eggs. Slices beautifully and is delicious! Thank you, Elana, for looking out for us Paleos!
I’ve made this in my bread machine several times, and it comes out beautifully. I double the recipe, choose the quick bread setting and it produces a nice 1 kilo loaf (2.2 pounds). I’m using a Kenwood model BM450 as I’m in the UK, but I think the same machine is marketed in the US by DeLonghi, if anyone wants to compare specifications. I just dump all the ingredients in the pan in order, and give a couple of stirs around the edges of the pan with a spatula while its on the mix cycle (though I’m not sure if its even necessary), and that’s it.

Maya, I can’t tell you how excited I am to find this recipe! I have three young cats who are on a raw diet. In my previous life I was a home economics major and was taught not to waste anything. So from making their raw food I have the byproducts of egg whites and chicken bones and skin. It all gets frozen for future use. I use the bones and skin to make my own bone broth but I have egg whites out the ying yang! They are frozen in jars with the measurement of the contents on the lid. Now I’m going to thaw some and make bread! Have you tried making french toast with this?
When I make this easy bread recipe, I weigh the zucchini and then use the food processor’s grater attachment to grate the zucchini right onto the batter, which is another time saving step! While this recipe is perfect for the end of summer when your garden is overflowing with zucchini, we also love to make this over the holidays to give to friends.
This is the best grain-free bread recipe I have ever tried. I didn’t have the loaf pan so I used one of my small casserole dishes and it came out square and a little darker around the edges. I used 1 1/2oz. of coconut oil and mixed it with 1/2oz. of melted butter and it came out really moist. It also came out dark like whole wheat bread, so I am assuming that I used just a little too much flax meal. I love you for taking the time to perfect this!!! I’m thinking of making a spice bread next time. Let you know if it works!!
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.
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=_PitZcopXOA
Joel Runyon is the founder of Ultimate Paleo Guide and CEO of Paleo Meal Plans. He's a precision nutrition, and Gym Jones Level 1 certified, and helped millions of people get healthy and lose weight since 2012. Joel is also an ultra runner and endurance athlete - and in 2017, he became the the youngest person to run an ultra marathon on every continent in the world to build 7 schools with Pencils of Promise in developing countries.Follow him on Twitter, Instagram, Athlinks and read his full bio here.

Vitamin D is the one supplement that would be paleo. At least it would be for those of us that don't live outside year round. You can have your D level measured. The low RDAs only prevent definable deficiences, not problems that take a long time to develop. Michael Holick, MD is a leading writer on this subject. This is a 10 page PDF: Vitamin D: importance in the prevention of cancers, type 1 diabetes, heart disease, and osteoporosis and its companion Sunlight and vitamin D for bone health and prevention of autoimmune diseases, cancers, and cardiovascular disease [change PDF to 100% to read]. Or if you prefer, there is an hour video on YouTube.
I just made this tonight…I must say I was NOT holding out much hope, but O-M-G…it turned out delicious!! I didn’t have flax seeds (I used Chia seeds instead) and I didn’t have flaxseed meal…but had Flaxseed milled….and hey…it worked!! Thank you so much for the recipe. My only issue was that the top didn’t brown, it stayed kind of white-ish, I didn’t want to leave it in any longer cause I was afraid of over-cooking…any tips for getting the top to brown?
I just used a 9 x 5 pan and did not change the recipe proportions at all. Since this is the only loaf pan I have, instead, I pushed the dough against one side of the pan and formed a small loaf that is closer to the 7.5 x 3.5 pan size that Elana says to use. The dough was sticky enough to hold together fine and did not collapse or spread out during baking. It’s not the most beautiful creation, but it’s proportioned OK and tastes fine. I say – make it work with what you have and you’ll be alright.
Hi Danielle, The bread will not rise without the baking powder, but you could try it if you don’t mind that. Some people make homemade baking powder with baking soda, cream of tartar, and arrowroot powder. But, arrowroot is still a very small amount of starch. Divided among the slices, it’s actually fewer carbs than some of the other ingredients (e.g. almond flour has a small amount of carbs also).

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
Well… it turned out beautifully. It rose evenly, it was light, fluffy and baked through. It tasted very good, both plain and toasted with butter. I truthfully do not know if I would add the butter the next time I make a loaf because I was so pleased with this version. I will likely reduce the erythritol to 1 tablespoon or less for a more subtle sweetness in the future. This recipe has so many flavour possibilities and I look forward to trying out all of my ideas using this excellent base. It is also good to know that it can be made without the additional fat component. Don’t get me wrong, I am keto and a committed high fat enthusiast but slathering some fat on top of the bread… butter, pâté, nut butter… will work just fine for me. https://www.youtube.com/watch?v=qhHk0A302YM
Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrat by Mary G. Enig, Ph.D. and Sally Fallon. The premise is the culinary traditions of our ancestors, and the food choices and preparation techniques of healthy nonindustrialized peoples, should serve as the model for contemporary eating habits. However, they push whole grains and dairy, which aren't Paleolithic.
Buried in the middle of The Revised Metabolic Oncolytic Regimen for Effecting Lysis in Solid Tumors one can find their diet recommendations for tumor control. It has a paleo diet orientation. Protein is 35%, preferably Omega 3 rich. Carbohydrates (also 35%) are only vegetables and fruit, no beans, bread, potatoes, or any grain. Then dietary and supplemental forms of fat should provide 20-30% of (daily) calories.
Paleo Pals: Jimmy and the Carrot Rocket Ship by Sarah Fragoso. Piper, Phoenix and Parker are not ordinary children–they are super heroes that travel the land helping other children learn about living the healthiest, most exciting, most super lives possible. They are known as The Paleo Pals, and this is a story about how they help out Jimmy, a little boy who is not sure if eating paleo food is even one tiny bit exciting or super. Published February 7, 2012.
The Great Cholesterol Con: The Truth About What Really Causes Heart Disease and How to Avoid It by Dr. Malcolm Kendrick reveals that high cholesterol levels do not cause heart disease; that high-fat diets–saturated or otherwise–do not affect blood cholesterol levels; and that for most men and all women the benefits offered by statins are negligible at best. Other data is also provided that shows that statins have many more side affects than is often acknowledged.
Early man didn’t have microwaves, but if they did they surely could have whipped up some of this Paleo bread. Sometimes you need or want bread in a hurry, like if you forgot to make it, or if you realize that a meal would be perfectly complete if it just had some bread to go with it. While there may not be any ancestral connection to our love of bread, it’s hard to argue that it’s become a staple of many diets, and really helps to satiate an appetite. But since it represents a part of the Neolithic time, bread isn’t truly Paleo even if it’s made with Paleo friendly ingredients.
Don't go running away from this (slightly) longer list of ingredients just yet. These two-bite minis look—and taste—like something from the Cheesecake Factory, but they’re packed with good-for-you ingredients, like zucchini and cashews. They're worth every second (and every speckle of coconut sugar). Craving a caveman-size slab instead of these dainty bites? Just add the crust to a pie pan and make one big cheesecake instead.
Anything that comes in a box, jar, or bag should be avoided on the paleo diet—as should anything that just wasn't consumed back then. That means no grains, dairy, added salt, or legumes (including peanuts, beans, lentils, and soybeans), according to Robb Wolf, a former research biochemist, paleo expert, and author of The Paleo Solution. While potatoes are generally outlawed on the diet, Wolff says they are okay to eat sparingly as long as you earn them through exercise (more on that next). Alcohol and honey are also generally considered paleo no-nos, but red wine tends to be the closest option there is to a paleo drink, and honey is far preferred to table sugar or artificial sweeteners.
It is interesting in gluten free baking how seemingly minute changes can have a big effect on the taste, texture, consistency and rise of the finished product. I thought it was just me that had such an enhanced palate (since I have Fibromyalgia, CFS, etc) my senses and nerves are forever enhanced. In my vanilla oat banana quick bread recipe I have found that variations in the type of pan etc will change the entire finished product. I have tried it in a large loaf pan, mini loaves and muffins. This recipe which I created works best as mini loaves. Just last week I made it and I used my nutri bullet instead of my food processor to ground the oat, corn meal and corn starch flour blend I created and it made for a very fine powder. This change in the texture of of the flour gave the bread a different texture. It was a slight change that only I would have noticed but I was going crazy trying to pinpoint what made the difference. I pinpointed that in order to get the rise and texture I prefer, I need to use mini loaf pans and pulse my blend in the food processor. I feel like these variations are part of all baking but pronounced in gf baking for sure.
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] https://www.youtube.com/watch?v=oRafxW1OaUc
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