I used the right sized pan after reading further into the blog it was the almond flour I used it was almond meal/flour. I went to one of your preferred sites and ordered flour from there. I am new to this type of baking so I am learning as I go. Do you have the nutritional breakdown of this bread printed somewhere? I am not seeing it on the recipe. https://www.youtube.com/watch?v=5IRx9zlEMOk
I have a loaf of this bread in the oven right now. I didn’t seem to get a dough like consistency with the boiling water. Is the mixture suppose to thicken up to form a dough with the boiling water? I’m sure it’s going to taste just as great but I noticed on your flatbread recipe pictures the mixture seemed to thicken with boiling water. Thank you so much for sharing your recipes and answering our questions! Jo
Eat generous amounts of saturated fats like coconut oil and butter or clarified butter. Beef tallow, lard and duck fat are also good, but only if they come from healthy and well-treated animals. Beef or lamb tallow is a better choice than lamb or duck fat. Olive, avocado and macadamia oil are also good fats to use in salads and to drizzle over food, but not for cooking. For more information, have a look at our beginner’s guide to Paleo and fat.
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?
Julian Bakery made Paleo Bread™ to fulfill the craving for bread while you are living a Paleo lifestyle free from processed foods. Paleo Bread utilizes the highest quality ingredients.  This bread provides the protein and fiber your body needs to satisfy hunger while helping your body to perform at its peak.  We love The Paleo Bread and hope you do too!
I just made the paleo sandwich rolls, I was out of palm shortening so I used coconut oil. I also did not have applesauce on had and had notice someone had used cottage cheese — so I did. Baked it in an 8×8 glass pan. They just came out and cooled. I cut in to 4’s and sliced through the middle. I have to say they were a bit oily (maybe because of the coconut oil) but I chopped a bit off one and tasted it yum!! I put them in the fridge, can’t wait for my BLT tomorrow 🙂

I know that soy can cause inflammation and if you are not using soy free eggs, that could be part of the cause. It may not be the actual egg but the soy that is the problem. just a thought. Here is an article that has some interesting info on soy. http://articles.mercola.com/sites/articles/archive/2012/07/29/soy-effects-on-women.aspx?e_cid=20120729_SNL_Art_1


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.
— Toby Amidor, MS, RD, CDN, is founder of Toby Amidor Nutrition (http://tobyamidornutrition.com) and the author of the cookbooks The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day and The Healthy Meal Prep Cookbook. She's a nutrition expert for FoodNetwork.com and a contributor to US News Eat + Run and MensFitness.com.
Hi V. Not all my recipes need nuts or almond flour, but most my baked goods do. This is because almond flour gives the best texture. If your son is allergic to nuts I would suggest substituting the nuts for seeds, and the almond flour for pumpkin or sunflower seed flour. You can also try using a gluten-free oats flours. I haven’t made this substitution in many of my recipes, but it’s worth a try. Please let me know how it goes.
Eat generous amounts of saturated fats like coconut oil and butter or clarified butter. Beef tallow, lard and duck fat are also good, but only if they come from healthy and well-treated animals. Beef or lamb tallow is a better choice than lamb or duck fat. Olive, avocado and macadamia oil are also good fats to use in salads and to drizzle over food, but not for cooking. For more information, have a look at our beginner’s guide to Paleo and fat. https://www.youtube.com/watch?v=b3tXE5vqisA
I’ve found egg whites don’t do much here…. the foil tent is to prevent the bread from over browning on top once it begins to brown. Keep in mind that oven times are used as guidelines in baking, as ovens vary a lot (probably the trickiest part when you’re learning how to bake is to know when cakes and breads are done and tbh it just takes a little practice). Try pushing the baking time 7-10 minutes more next time and see how it turns out. xo!
Hi Meredith, every photo I share with my recipes are from the same recipe. I usually photograph the food right after I make them. This bread does not rise as much as regular bread during baking, but it does rise well. I use golden flax seeds. This recipe is meant to be made on a medium loaf pan of 8½ x 4½ inches. If you have a larger pan, you can double the recipe so that when baked the bread will rise to the top of your pan and will not be so thin.
this looks amazing! i am low carb, so this will work for me as opposed to some of your other gluten free breads! i cant have arrowroot powder and other similar ingredients. that being said, i love ALL your recipes and even if they contain ingredients i cant have, they are usually easy to substitute or ‘play’ around with until i get it low carb friendly;) thankfully, you have done the work for me here;)thanks!!!!!
Elana – your site is my go-to place for all baking ideas and snack recipes. I’m a huge experimenter myself, so I love using your recipes for a base (or following exactly for a trial run) and then running wild. Thank you so much for all the time and effort you put into making your recipes not only edible, but delicious and filling and healthful. I’m always excited for your post.
wow, I have tried to make a good gluten free bread for about a year and this tops all of the recipes I’ve tried. I have to agree with the comment that most gluten-free/grain-free breads are eggy … this one is not and it tastes great. I just enjoyed a piece with boursin tomato pesto. Thank you for the great recipe. I will be trying many more of your recipes.
Drop Grok into the Hiwi's midst—or indeed among any modern or ancient hunter–gather society—and he would be a complete aberration. Grok cannot teach us how to live or eat; he never existed. Living off the land or restricting oneself to foods available before agriculture and industry does not guarantee good health. The human body is not simply a collection of adaptations to life in the Paleolithic—its legacy is far greater. Each of us is a dynamic assemblage of inherited traits that have been tweaked, transformed, lost and regained since the beginning of life itself. Such changes have not ceased in the past 10,000 years.
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 made this with peanut butter and it was beautiful. Totally beautiful. Best paleo sandwich bread I’ve ever made. Usually paleo breads are too eggy or dense. This bread bakes wonderfully and is light and rises great. Because I made it with peanut butter, it has a somewhat peanut buttery flavor, but I absolutely love peanut butter so I don’t mind. I’m so excited to bake more and experiment around with add-ins (cinnamon, raisins, and walnuts sounds AMAZING). Can’t thank you enough for this recipe.
According to the model from the evolutionary discordance hypothesis, "[M]any chronic diseases and degenerative conditions evident in modern Western populations have arisen because of a mismatch between Stone Age genes and modern lifestyles."[26] Advocates of the modern Paleo diet have formed their dietary recommendations based on this hypothesis. They argue that modern humans should follow a diet that is nutritionally closer to that of their Paleolithic ancestors.
For example, although white potatoes were recorded as being available during the Paleolithic era, they are usually avoided on the Paleo diet because of their high glycemic index. Processed foods are also technically off limits due to an emphasis on fresh foods, but some Paleo diets allow frozen fruits and vegetables because the freezing process preserves most nutrients.
Thank you so much! This was delicious, didn’t crumble and fall apart like most g.f. breads. I brought it to my Bible Study group, one gal is on the Paleo diet and I am gluten free, two gals can eat anything. They all loved it. It is so easy to make, again, thank you so much for posting. I’ve already shared the recipe with two of the gals in the group. https://www.youtube.com/watch?v=SrjjJnfLxC0
The only bad thing about this bread is that I CAN’T STOP EATING IT! Lol. I’ve been without bread for two months. The first recipe I tried from Pinterest was a flax loaf that was a huge failure. This recipe was easy to make and turned out awesome. I used three eggs instead of four because I only had large/extra large eggs to choose from. It has the texture of banana bread so I originally thought it will be more of a treat vs a sandwich bread. I’ve been putting jams on it but then I saw the suggestion of pesto with tomatoes so I will be trying that next and will also try toasting it. Much thanks to the creator of this recipe and for sharing it!
OMG! I cannot believe how good that bread looks!!! I made the gluten-free transition a year ago and came up with some great flatbreads I was perfectly happy with using rice or chicpeas. Then..I went Paleo (not quite 2 months ago) and I figured well that’s it for bread then. Until now. I cannot get over how fantastic this looks and I cannot wait to try it!! 🙂
It sounds like Weevils. They make cobwebs in flour and flour baked goods and were the bane of the Sailors on long voyages for centuries. I have found using a large lidded container, plastic, metal, ceramic or whatever you have, and sprinkling Diatomaceous Earth inside and round the lid keeps all my different flours healthy and hygienic. Diatomaceous Earth is a natural silica like powder which can even be taken internally, and totally dehydrates any bugs etc leaving them very dead. I use it in my chicken run and even on my cats and in their food. It keeps them healthy and parasite free. It is a sustainable, non chemical product – just check its Food grade before buying it. I guess they seell it in the US. It’s used a lot here in the UK. https://www.youtube.com/watch?v=H9NO6pVv7sY
Paleo bread will not rise much, either… well at least, this one didn’t! In fact, when it first came out of the oven and I saw how flat it was still, I was a little disappointed and thought for sure that it was going to be a major flop. Such a shame, considering how amazingly good it the entire house smelled. But then I got to tasting it. OMG! It tasted like a thousand times better than it smelled.
The Paleo diet, also referred to as the "caveman" or "Stone Age" diet, stems from the eating patterns of our ancestors who lived during the Paleolithic era, a time period associated with the development of mankind's tool-making skills, ending around 12,000 years ago. During that time, the women gathered fruit, berries, and vegetables, while the men hunted for meat. In today's modern era, the diet involves mimicking the same eating habits and consuming fruits, vegetables, nuts, seeds, healthful oils (eg, walnut, olive, coconut, and avocado), meat, fish, shellfish, poultry, and eggs in hopes of leading to a more healthful and disease-free life. The diet also encourages consumption of cage-free eggs and grass-fed meats (lean meat is recommended). It prohibits eating grains, dairy, legumes, potatoes, refined sugar, and refined vegetable oils, because proponents claim these foods appeared only after the agricultural revolution and are associated with inflammation and therefore many chronic conditions including heart disease, cancer, and diabetes. Not only is the diet touted as a more healthful eating pattern but it's also promoted as beneficial for weight loss. https://www.youtube.com/watch?v=8t2pdg16t1g
I also doubled the recipe in an attempt to make the loaf larger, because my loaf pans are bigger. After doubling, I took out enough of the batter to make 6 rolls in a muffin top pan. I filled the holes not quite to the top, then put the remaining batter into the loaf pan. It didn’t seem to help with the size of the loaf much. I may try it again using the full double batch. I added 7 minutes to my bake time for the bread and did the toothpick test. I have to say, I prefer the rolls, which I baked for 18 minutes. They are wonderful for breakfast when filled with an egg, sausage, and cheese!
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.
Hi Sophie, I have found that the best almond flour for baking are the ones that have the skin removed (blanched) and are very finely ground. Some brands call it almond meal and some almond flour, so currently there’s no standard name. I have also found that not all brand work well. For example the Bobs Red Mill brand fails most of the time for baking. My personal favorite brands are by Honeyville and welbees. You may be able to order these from amazon.
Good to know these can be made without the palm oil. Can’t wait to try them! Many of us looking at these dietary changes see palm oil a lot, and it’s in many things on the grocery shelves. I avoid it completely however as unfortunately it’s production is destroying HUGE amounts of habitat/wildlife so isn’t a good ethical choice. Thanks for your great site!
You’ll stay pretty full on the Paleo diet. Nutrition experts emphasize the importance of satiety, the satisfied feeling that you’ve had enough. You shouldn’t feel hungry on this diet – protein and fiber are filling, and you’ll get plenty of both. One small study of 29 participants published in Nutrition & Metabolism in 2010 found Paleo dieters felt just as full but consumed fewer calories than their Mediterranean counterparts.
Richard Nikoley has the blog Free The Animal. He loves meat eating. His diet is near paleo, with the addition of some gray-area foods that he likes. These days most of his posts are on food. One recent trend in the paleo community is trying to optimize the proportions of the foods eaten. If you've read my definition you'll know that I simply define the diet as foods in and out. One of Richard's posts: Optimality: A Fool's Errand? has produced a long discussion of this trend.
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
This is amazingly similar to real bread. I made a few changes, but I’m so happy with how it turned out! I can’t wait to make this for my Mom. Next time I will double the recipe to get normal sized bread. The changes I made were that I used 3 eggs and 1 chia egg. I also baked 10 extra minutes because of all the complaints about a doughy center, but ended up overbaking. Next time I will stick to the original baking time. Thank you so much Elana! I love your vegan herb crackers as well; I eat vegan 4 times a week and they are life savers! Definitely a staple. I can tell that they are one of the things I will be taking to college with me once I graduate in 2 years :)
Hello!! Went grain free about two months ago to reverse a chronic illness. Am feeling great but was jonesing for a piece of bread!! Big time!! And that’s what you gave me! I wish I could share the photos I have of this loaf which baked up beautifully!! It is light and airy and tastes mild and yummy. Interestingly, when I toasted it up, a hint of coconut came out (obviously from the coconut flour). Thank you so much for sharing this… sandwich here I come!!

About 3 years ago I went grain free for the second time in my life. At that time I downloaded about 20 grain free bread recipes three were good and edible and could withstand the rigors of actual lunch meat/sandwich making, but this one has stood the test of time. This is the recipe I go back to every time, it delicious and passes the sandwich test. Here s what I have learned: I like to make a double batch, I like to beat the wet ingredients into a stiff foam, everything works best at room temperature, the baking time is about an hour in a glass pyrex loaf pan, It MUST be stored in the fridge wrapped in a paper towel then in a zippy bag, it needs to be toasted for sandwiches. I make this bread for non grain-free friends and neighbors and they love it too.
My bread came out a teeny bit “eggy”…which wasn’t bad, I still enjoyed it. Maybe some egg yolk made it in the batter??? Anyway, the slight egginess made me think of French toast. So with the last few pieces, that’s what I made. I mixed an egg, heavy cream, and a little vanilla to coat the bread…used browned butter to sub for syrup…then topped off with Swerve confectioners sugar. It was delicious!
Love, love, love! I make a double batch and freeze them with great results. I toast these rolls for all kinds of sandwiches including toasted with bacon, egg, avocado for breakfast. Recently I started sprinkling Trader Joe’s Everything but the Bagel Sesame Seasoning Blend on the tops before baking. Toasted with butter is a great substitute for bagels or hard rolls. Thank you Lexi for such a great recipe! https://www.youtube.com/watch?v=iuUucqQDQ7o
On his website, Sisson writes that "while the world has changed in innumerable ways in the last 10,000 years (for better and worse), the human genome has changed very little and thus only thrives under similar conditions." This is simply not true. In fact, this reasoning misconstrues how evolution works. If humans and other organisms could only thrive in circumstances similar to the ones their predecessors lived in, life would not have lasted very long.
I am so looking for breads that work……….this does not……I have your books………..but the question about the ammonia…….they are an in your face issue…………for me, not till I sliced the loaf……but my nose is very sensitive….and I taste the amonia without ingesting the product…………my Mum, who has no sense of smell left, loved it…….. time to keep trying…………I am borderline diabetic, mum is, and my lover is in denial……………..so looking for something that passes as ‘bread’…………..thanks for the help………….luckylin……….
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 🙂

I was hesitant at first to try to make the bread because I didn’t want to waste the expensive ingredients. Well the bread taste even better. It doesn’t have any eggy flavor. It actually taste better than any paleo bread I’ve ever had. It was a little dense and didn’t rise as much but it was a first try with seed flour. I did have a reaction from the seeds and the baking soda. Green spots lol. My neighbor said it was the best I have ever made. It will need some tweaking. So Adriana if you find a better way to make this rise better please let me know. It was also a little greasy but just a little. I. Trying pumpkin seeds next. Thank you so much for giving us a great bread recipe that is so versitile. if anyone finds a way to improve this please let me know. You will be very happy if you try this with sunflower seed flour.

I have made 4 loaves so far. First one was the best, I used olive oil. The remaining 3 did rise but only in the center of the loaf. I did add sunflower and pumpkin seeds plus a few goji berries in the 3 loves and wondering if it’s making is heavy. I also increased the cooking time to 45 mins.. the bread tastes amazing!!!!!! Even my moody teenager was beaming with pleasure while she went through half a loaf! Any thoughts why it’s rising only in the center? Thanks for the recipe ☺️
My stomach has been very upset lately because of grains, but when my stomach is burning and nauseated, bread or crackers is what I need to settle it, which I knew was a big no no (wheat is what made me sick). Then I stumbled on this recipe and all I can say is “Praise the Lord!”. Thank you so very much for sharing this. I made my own almond/sunflower seed butter and used chai meal in lieu of the flax and it turned out moist, fluffy, and surprisingly tasty! This blows away the gluten-free bread that I was eating for the past few years (I have tried them all) and the fact that it’s yeast and grain free is absolute heaven because I have candida and both mess me up. Thank you, thank you, thank you!!!!
Hi John, You could possible try a hand mixer in a bowl instead of the food processor, but I haven’t tried it, so can’t vouch for the results. Most likely the bread would not be as tall because the mixer would completely deflate the first half of the egg whites when you add them to the batter. The second half should be folded so that part will be find. If you try with a bowl and hand mixer, let me know how that goes.
Thank you! I recently have gone grain free and have been trying different bread recipes. By far this is one of the best! I live in CO too, at 8000 ft so I made sure I had the right size pan. I love that I can use this as a base recipe and make it savory or sweet. My eat whatever he wants BF even liked it and he rarely thinks any of my healthier recipes taste good! It’s all in his head!! I am working on converting him too though :-)
I would like to try this Paleo recipe as it really does look like a healthy one! We appreciate all your hard work “tweaking” these recipes to get them just right! However, I would like to comment that some of your recipe “supporters” live in Canada and we can’t get some of the brand named items you mention at times. Perhaps for this reason some have asked re substitutions. As an example, I made your Chocolate Prune Bars the other day but wasn’t sure about the NuNaturals Stevia. I didn’t know whether it was a powder or a liquid, and since we don’t have that brand here I took a “leap in the dark” and used SweetLeaf Vanilla Creme since there was vanilla in the recipe anyway. I’m sure yours turned out better than mine but I’m going to try again. Also, wasn’t sure whether the chocolate chips were semi-sweet or unsweetened, but just used what I had, which was bittersweet. I guess that item is pretty well a personal choice. Just thought I would let you know that we do have some different brand names in Canada which can sometimes confuse the issue. https://www.youtube.com/watch?v=AtEubaJ30n0
I accidentally forgot mine when my “timer” didn’t remind me. I remembered it and pulled it out after it had been in the oven an extra 13 minutes. It was almost perfect. I also just whisked vigorously as my processor is missing since the last move. I will definitely make it again, but I will likely play with it a bit as I am hoping to find a few versions to make regularly to replace my family’s usual bread. Even our most finicky eater is loving these recipes so far. Thank you!

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Elizabeth, This recipe is a bit heavy on the eggs because they add structure here; without them, it would be difficult to get the same height without doing quite a bit of experimentation to find a suitable substitute. If you’re looking for a paleo-friendly bread-type of recipe, my Paleo Flatbread may be more useful. It’s more of a wrap or can be made thinner into a crepe, rather than a loaf of bread, but it is delicious. That recipe uses one egg, but I’ve successfully made it using a flax “egg” instead of a regular egg. Sorry I’m not able to be more help, but I hope you like the flatbread if you give it a try!
4. Raw food is for the birds (too much of it, anyway). There’s paleo, and then there’s the raw diet. Folks who eat raw tout the health benefits of the approach, saying that they’re accessing the full, complete nutrients available because they’re not heating, and thus destroying, their dinner. But that’s simply wrong. We cook to get our hands on more nutrients, not fewer. According to Wrangham, the one thing absolutely all cultures have in common is that they cook their food. He points out that women who move towards 100 percent raw diets often stop ovulating, because even if in theory they’re tossing sufficient food into the blender to fulfill their caloric needs, they simply can’t absorb enough from the uncooked food.
I am also seeking egg-free bread recipes because I’m just dying for a sandwich! Unfortunately I have an IgG allergy to eggs. You can only imagine how limiting my recipe options are given that I’m on the dairy-free version of the specific carbohydrate diet AND I cannot have eggs… :-( Elana, is it even possible to make a grain-free bread without eggs or does it just defy the laws of physics, lol :-) You’d have many grateful people thanking you if you could figure this one out!
I’ve just mixed the bread following the useful metric recipe, as I’m English. I’ve put it in the oven, looking forward to trying it.Howver, I am not allowed gluten on the Candida diet, but I’m not allowed honey or vinegar either! Didn’t dare omit them this time in case they were essential and the ingredients are very expensive. Is it OK to leave them out (particularly the honey)?
A decade ago, when I was on the low-fat craze, I’d make fluffy cakes using no butter/fat, replacing it with apple sauce, which gives moisture and a soft texture. These days, I’m a low-carb girl, but a 1/4 cup of apple sauce divided by 4 = only 1 tablespoon (per roll/per 2nd day). I’m okay with that, especially because I substitute half the tapioca flour (high-carb) for whey protein powder to cut a few carbs that way. 🙂 https://www.youtube.com/watch?v=BKFa7KW3Nmk
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