This has been happening to me too! I make it exactly how the recipe is written. I tried baking it longer and its still hollow in the middle and mushy. It used to come out perfect for me but the last 4 times it has been this way. I just recently moved and made the first loaf in the new oven and same thing!! So frustrating. Maybe cover it with foil and cook it even longer than 35 min? What rack should it be on? Please help!! I can’t live without my paleo bread!! https://www.youtube.com/watch?v=_AxOnEg6hXs


Anna, I haven’t tried making this bread without the vinegar, so I don’t know for sure how the recipe would fare without it. Vinegar here is used not only for the right flavor, but also to react with the leavening agent and create the proper rise for the bread. If you take out the vinegar, you’ll need to replace it with another acid. Can you tolerate lemon juice? If so, I’d try this recipe using 2 to 3 teaspoons of fresh lemon juice in place of the vinegar. Let me know how it goes if you give it a try! https://www.youtube.com/watch?v=Dp4eauYLoYc
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!

Thanks Kaylie. I used the ingredients I had at hand so that is why I did what I did. Can I eliminate the maple syrup without loosing something? Don’t like the sweet taste. I will try the other recipe first and let you know how I make out. Thanks for getting back to me. We need everyone’s expertise. Glad you like my adventurous spirit….making mistakes is just so much fun!!! :^)
I made it today. Didn’t have applesauce so I tried apricot puree. Not sure what the batter should look like mine was thick so added juice from the stewed apricots had to add water so that it resembled batter. Didn’t have the round pans so I used little loaf pans took longer to bake. End result bread chewy not fluffy doesn’t taste bad but definitely not what the picture shows. Will have to remember the applesauce next time. ? Does the batter resemble pancake batter or a quick bread batter
I have made this now about 10 times. The first time I made them too thin. I use two muffin top pans (6 wells in each) and I filled 8 the first time. Then I went to six and it was perfect. My grandson is so happy we have bread again. Everyone loves it slathered in kerrygold butter. I make a double batch to get 12 pieces. I also make a single batch with garlic, extra salt and Parmesan cheese in the batter. I sprinkled some cheese on top of the batter before baking. The garlic bread was so delicious! Thanks for a super simple delicious recipe that I can make in five minutes.
Well Fed: Paleo Recipes for People Who Love to Eat by Melissa Joulwan has recipes for food that you can eat every day, along with easy tips to make sure it takes as little time as possible to prepare. All recipes are made with zero grains, legumes, soy, sugar, dairy, or alcohol. Calorie-dense ingredients like dried fruit and nuts show up as flavoring, instead of primary ingredients. It will also show you how to how to mix and match basic ingredients with spices and seasonings that take your taste buds on a world tour. With 115+ original recipes and variations. The author is a popular blogger at The Clothes Make The Girl. All Amazon reviews are positive. Published December 12, 2011. https://www.youtube.com/watch?v=Zo49Pyhii-k
I just made this today, and my husband, toddler, and I all loved it! We used ours for cheese and tomato sandwiches, and my husband managed to eat about half of the loaf before it even cooled. Like another person mentioned, I had to bake mine longer, but for me it was nearly twice as long (I’m at a relatively high altitude, maybe that’s why?). As yet another person said, it will now be a staple in our home too!
Anna are you saying even though you omitted the almond butter and just made the bread with the rest of the ingredients it was exactly as if the almond butte was in the recipe. Was there any difference at all like holding together as well, or maybe it did not rise as much, etc. Can you please explain what was different and which was was better in taste and texture and rising, etc. Thanks https://www.youtube.com/watch?v=BlKj2aWp0F4
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]
Adoption of the Paleolithic diet assumes that modern humans can reproduce the hunter-gatherer diet. Molecular biologist Marion Nestle argues that "knowledge of the relative proportions of animal and plant foods in the diets of early humans is circumstantial, incomplete, and debatable and that there are insufficient data to identify the composition of a genetically determined optimal diet. The evidence related to Paleolithic diets is best interpreted as supporting the idea that diets based largely on plant foods promote health and longevity, at least under conditions of food abundance and physical activity."[35] Ideas about Paleolithic diet and nutrition are at best hypothetical.[36]
Exercise is a vital part of the live-by-your-genetic-code equation. Surviving in the Stone Age meant a constant on-the-go lifestyle that probably required 4,000-plus calories a day, according to David L. Katz, MD, director of the Yale University Prevention Research Center. Even most people who hit the gym regularly won't need to eat that many calories, but the principle of using food as fuel to exercise still stands.
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.
• Determine adequacy. Examine the diet recommendations, paying attention to foods and food groups eliminated. Ensure clients have the necessary tools to maintain proper macronutrient and micronutrient intakes. This means focusing on appropriate portion sizes and preparation techniques for fish, poultry, beef, venison, eggs, and other animal proteins, along with fruit and vegetable consumption with each meal. If clients insist on avoiding dairy and grains, find alternative ways they can meet daily requirements for nutrients such as fiber, calcium, and vitamin D. Supplementation for some nutrients may be necessary.
The best part about baking up this bread is that it makes your whole house smell like you’re making cinnamon rolls. Scratch that, the real best part is eating this bread because it tastes like you’re eating cinnamon rolls. The only difference is you won’t be eating a bunch of artificial and processed ingredients, and instead you’ll be getting nourished by foods that your body craves, like flax seed, banana, honey, and more. Here’s a bread that you can really sink your teeth into and be totally happy with what you taste.
[…] I don't like the word "diet", so I'll say that this is more a way of changing what you eat long-term. It's all based around what our ancestor hunter-gatherers would have eaten, and what we've evolved to be able to process and absorb. The very basic level of it, is that you don't eat carbohydrates, processed meats or sugars, and cut out dairy products. You instead eat plenty of fresh meat, fish, vegetables, fruits and nuts. You can still have oil, provided it's natural – so coconut, peanut & olive oil are all good. The good thing is that you're also allowed to take this to your own level – so if you want a couple of days off a week – say, weekends, you can do it & it will still be a lot healthier for you. This is a really helpful site I've used to make a note on my shopping list of what's allowed: The Ultimate Paleo Diet Food List | Ultimate Paleo Guide […] https://www.youtube.com/watch?v=XfDrmTzbLSM
I made it today. Didn’t have applesauce so I tried apricot puree. Not sure what the batter should look like mine was thick so added juice from the stewed apricots had to add water so that it resembled batter. Didn’t have the round pans so I used little loaf pans took longer to bake. End result bread chewy not fluffy doesn’t taste bad but definitely not what the picture shows. Will have to remember the applesauce next time. ? Does the batter resemble pancake batter or a quick bread batter https://www.youtube.com/watch?v=A-VRe3Xkvzo
Thank you so much! I didn’t have any flax for the first couple of batches, so subbed extra almond flour, then made it my bread machine and it was a hit. But for this batch, I doubled to make two loaves using the ground golden flax and baked it in the oven, and it was even better!!! My son who has celiacs loves it. This is a godsend with school lunches coming up again. https://www.youtube.com/watch?v=xO9hgIjup6c
My yeast did bubble a whole lot! My house was 74-75 degrees. The bread did raise after 2 hrs about 1/2 size bigger. I had the bread rising on top of my oven which was on and oven door cracked open for more heat. Then put it in. Then after it cooked and came out of oven it sunk to original size. Then after it cooled all the way it sunk to shorter than it started out. 1 1/4” high. I have a picture but i cant send it in this review. Ask me more questions so i can figure this out ok. https://www.youtube.com/watch?v=OQcFQOXVBm8
The Vibram Fivefingers KSO Trek is a more rugged version of the popular KSO. Made from K-100 high performance kangaroo leather, the KSO Trek boasts extreme strength for excellent durability; amazing breathability; perspiration resistance to prevent sweat damage and prolong shoe life; and features MicrobloK anti-microbial treatment. These Vibram shoes are made for rugged outdoor use, providing grip and traction over a variety of surfaces. Additionally, the individual toe pockets separate and strengthen toes to improve balance, agility, and range of motion; while the thin EVA midsole and Vibram Performance rubber outsole allows your feet to move the way nature intended. The Vibram FiveFingers KSO Trek Shoes are perfect for light trekking, trail running, fitness walking, and travel.
Made it last night and my husband & I ate the whole loaf! I used olive oil instead of palm oil, and I used arrowroot instead of tapioca flour. Also, I baked for 22min in a mini-loaf pan and let it cool for 15-20min before slicing. I got 8 small slices and they were delicious! Very fluffy and raised nicely during baking. The texture was extremely fluffy and just like any sandwich roll as you’d expect. https://www.youtube.com/watch?v=kx6fTrGb6hA
Oh hey there Monday. I’m ready for my peanut butter apple pie cake breakfast fuel to start off the week!  Ya’ll, I have a feeling I’m going to need a lot of energy this week. Not to mention good “golden” food to boost my immunity (post surgery).  Good thing I have a bread recipe to share (and devour). Um, yes, this paleo bread recipe is totally my bread and butter today! Haha. Plus I  think you’re totally gonna love it! Who doesn’t love a good bread recipe? Bread is needed in life. Always.

Even if eating only foods available to hunter–gatherers in the Paleolithic made sense, it would be impossible. As Christina Warinner of the University of Zurich emphasizes in her 2012 TED talk, just about every single species commonly consumed today—whether a fruit, vegetable or animal—is drastically different from its Paleolithic predecessor. In most cases, we have transformed the species we eat through artificial selection: we have bred cows, chickens and goats to provide as much meat, milk and eggs as possible and have sown seeds only from plants with the most desirable traits—with the biggest fruits, plumpest kernels, sweetest flesh and fewest natural toxins. Cabbage, broccoli, cauliflower, Brussels sprouts and kale are all different cultivars of a single species, Brassica oleracea; generation by generation, we reshaped this one plant's leaves, stems and flowers into wildly different arrangements, the same way we bred Welsh corgis, pugs, dachshunds, Saint Bernards and greyhounds out of a single wolf species. Corn was once a straggly grass known as teosinte and tomatoes were once much smaller berries. And the wild ancestors of bananas were rife with seeds.

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

Well my Bread wasn’t tall enough for say sandwich stuff, and I am not sure if I did anything wrong, I know I used the wrong sized bread pan so that is one thing. However, I couldn’t believe how great it tasted, it was more like a moist custard shortbread. The texture and color were perfect. I cut some thick slices and buttered both sides cooked them in a pan. I spread some sugar-free preserves on top, wow is that good. I may not have made it as intended but I can’t complain. The flavor is amazing. https://www.youtube.com/watch?v=8eyshsebziA


#1) If you’re not careful, this type of diet can get expensive. But as we know, with a little research, we can make eating healthy incredibly affordable. Admittedly, while I recommend eating organic fruits and veggies, free range chicken, and grass-fed beef whenever possible, these products can be a bit more expensive in conventional stores due to the processes needed to get them there. https://www.youtube.com/watch?v=E5XTj6D8zfQ
I just found this recipe and I notice that the recipes are very similar: this one has the addition of a little coconut flour, half the salt and half the vinegar, but maintains the baking soda quantity. How does the the texture of this bread compare to your low carb corn bread? I’m very curious about what went into the decisions that differentiate the two breads.

The Primal Blueprint Cookbook: Primal, Low Carb, Paleo, Grain-Free, Dairy-Free and Gluten-Free by Mark Sisson and Jennifer Meier. Recipes include: Roasted Leg of Lamb with Herbs and Garlic, Salmon Chowder with Coconut Milk, Tomatoes Stuffed with Ground Bison and Eggs, and Baked Chocolate Custard. Recipes are simple and have limited ingredients. Complaints are the book is stuffed with unnecessary photos and proofreading could have been better, e.g. oven temperatures were left out. And recipes are not truly paleo. Despite what is on the cover dairy is used in some recipes. The Amazon reviews average to 4+ stars.
This bread has changed the game on my Keto lifestyle!!!! I have tried so many different Keto breads that I just gave up! They all have to much egg taste or they’re so gritty I cannot even swallow it! This bread was more detailed to make but it is the best tasting (real) bread. It actually smelled like home made bread before I baked it! It has gotten much easier each time. I cut the loaf into 3 large pieces. I freeze two and leave one out to enjoy! I’ve made stuffing with this bread and it was amazing! Just slice thin and leave it out to dry completely until it will easily crumble. It makes amazing french toast! I had French toast with 2 eggs and bacon for breakfast today! Make sure you use sugar free syrup and your in heaven! Lots of melted butter on top!!! Thank you so much for this incredible recipe!
Elana, is the honey used for sweetening in a Paleo-friendly way or to work as an acidic ingred. along with the ACV to activate the baking soda? I generally use coconut palm sugar syrup in place of agave and honey. I did so in this recipe as well but it came out a little bit dense, like a leavening issue. If you say the honey’s just to sweeten, I’ll adjust the leavening issue on my end by experimenting with other options. Otherwise I’ll use honey next time and see if that helps. The bread is fabulous regardless! Thanks!
Grass-fed beef is often highlighted on the diet, which is promoted to contain more omega-3 fats than conventional beef (due to being fed grass instead of grain). It does contain small amounts of alpha-linolenic acid (ALA), a precursor to EPA and DHA. However, only a small proportion of ALA can be converted in the body to long-chain omega-3 fatty acids (EPA and DHA). The amount of omega-3 is also highly variable depending on the exact feeding regimen and differences in fat metabolism among cattle breeds. [3] In general, the amount of omega-3 in grass-fed beef is much lower than that in oily marine fish. [3] Cooked salmon contains 1000-2000 mg of EPA/DHA per 3-ounce portion, whereas 3 ounces of grass-fed beef contains about 20-200 mg of ALA.

With carbohydrates and protein intake already accounted for, fat intake comprises the rest of the Paleo diet. We’ve been taught that fat is something to be avoided at all costs, but it’s actually not the total amount of fat in your diet that raises your blood cholesterol levels and increases your risk for heart disease, cancer, and Type 2 diabetes; rather, it’s the type of fat that should concern you. The Paleo diet calls for moderate to higher fat intake dominated by monounsaturated and polyunsaturated fats with a better balance of omega-3 and omega-6 fats.


Some randomized controlled trials have shown the Paleo diet to produce greater short-term benefits than diets based on national nutrition guidelines, including greater weight loss, reduced waist circumference, decreased blood pressure, increased insulin sensitivity, and improved cholesterol. However these studies were of short duration (6 months or less) with a small number of participants (less than 40). [4-6]
There were some recipes I tried that were decent enough and definitely passable as bread-like concoctions, but nothing was stellar. Or even good enough to warrant making a second time (IMHO). And there were also a few loaves that were actually pretty bad in different ways – either the flavor and/or the texture was just off – that ended up only being fit for the garbage (definitely a sad thing). But that’s how we learn, right?
Making this homemade bread is easy and kid-friendly! Paleo bread is different from gluten free bread because often on the paleo diet most grains are avoided. So gluten-free breads made with gluten-free flours like rice flour, teff flour, and corn meal would not be considered paleo bread! I like using this  combination of almond flour and tapioca flour as it creates the most legit paleo bread, and gluten-free I’ve ever tried!
Hi, i love your blog and recipes! Just starting in Paleo with no grains and sugar at all for a month(being a Celiac for year and a half). I did the recipe with no Flax seeds just replace it using more coconut flour and used applesauce instead honey. The result look very different from your picture and has a strong egg flavor. I am thinking using jam instead applesauce next time and using more almond flour than coconut, any advices? Thanks!

This was delicious! I cooked it in a glass pan. Because of the size of my pan it did not come out as high as in the picture. It totally didn’t matter. Also when I took it out of the oven after 30 minutes the middle still seemed raw after testing it with a knife. I popped it back in the oven for about eight minutes. The bread reminds me of bran muffins, just in bread form. Even my four-year-old loves it! I highly recommend it because of the taste and how quick and easy it was to make.


Get in a serious dose of healthy fats with these peppermint patties. Coconut butter, coconut oil and shredded coconut pack a hefty dose of it, but more importantly, when they’re mixed with cacao nibs powder and peppermint extract, they taste like a better-for-you version of your favorite peppermint treat. Plus, when an ingredients list includes two pinches of love, how can you go wrong?
Fresh fruits and vegetables naturally contain between five and 10 times more potassium than sodium, and Stone Age bodies were well-adapted to this ratio. Potassium is necessary for the heart, kidneys, and other organs to work properly. Low potassium is associated with high blood pressure, heart disease, and stroke — the same problems linked to excessive dietary sodium. Today, the average American consumes about twice as much sodium as potassium! Following a Paleolithic diet helps to remedy this imbalance.

Traditional lemon bars are so good, but that sugar high comes with a subsequent crash. That’s not the case with this Paleo-friendly version. Using honey instead of refined sugar keeps things sweet without throwing your blood sugar out of whack, while using coconut flour in the crust makes it perfectly crunchy. Make an extra batch because these will go quickly.


Paul Burke's Neo-Dieter's Handbook: When We Lost Our Nutritional Roots; Where to Find These Foods Today by Paul Burke M. Ed. The book focuses on nutrition, the right nutrition to enhance health, exercise, weight training, and fitness. The diet consists of lean protein, vegetables, nuts, and fruit. He is opposed to grains. He wants you to stay away from grain-fed meat. The single review at Amazon.com gives the book 5 stars. Published August 21, 2009.
I found this recipe after buying Paleo Bread at Wholefoods. It was SO bad that it drove me to find a good recipe to make my own. When I read the review that it wasn’t too eggy, I was sold. I am not a huge fan of eggs (too bad for someone attempting a primal diet) so I was set to try this. I followed the directions exactly…even taking extra time to beat the eggs. I used the yoghurt instead of coconut cream. It came out perfect. Thank you for making something edible and still Paleo. I tried to give this recipe 5 stars but it’s having a glitch and won’t let me. 5 stars!!! https://www.youtube.com/watch?v=czd0Er-_qI8
Following the paleo diet can be pricey. Inexpensive and healthy non-meat protein sources like soy and beans are off-limits, and a recent BMJ Open study shows that healthy meats like lean ground beef and boneless, skinless chicken breasts cost an average of 29 cents more per serving compared to less-healthy ones, such as high-fat ground beef and chicken drumsticks. Even switching from peanut butter to paleo-approved almond butter will cost you—it goes for up to $13 a jar.
I made it this afternoon and it is delicious!! My main problem with other paleo breads was that they crumble, but this one holds its shape so well and toasts amazingly! I didn’t have honey and had to sub maple syrup and it was delicious and I doubt there was much difference taste-wise from the honey. But just FYI to those minus honey, maple syrup is a fine substitute!
The Hiwi are not particularly healthy. Compared to the Ache, a hunter–gatherer tribe in Paraguay, the Hiwi are shorter, thinner, more lethargic and less well nourished. Hiwi men and women of all ages constantly complain of hunger. Many Hiwi are heavily infected with parasitic hookworms, which burrow into the small intestine and feed on blood. And only 50 percent of Hiwi children survive beyond the age of 15.
I 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
Made it last night and my husband & I ate the whole loaf! I used olive oil instead of palm oil, and I used arrowroot instead of tapioca flour. Also, I baked for 22min in a mini-loaf pan and let it cool for 15-20min before slicing. I got 8 small slices and they were delicious! Very fluffy and raised nicely during baking. The texture was extremely fluffy and just like any sandwich roll as you’d expect. https://www.youtube.com/watch?v=kx6fTrGb6hA

Trying to devise an ideal diet by studying contemporary hunter-gatherers is difficult because of the great disparities that exist; for example, the animal-derived calorie percentage ranges from 25% for the Gwi people of southern Africa to 99% for the Alaskan Nunamiut.[40] Descendants of populations with different diets have different genetic adaptations to those diets, such as the ability to digest sugars from starchy foods.[40] Modern hunter-gatherers tend to exercise considerably more than modern office workers, protecting them from heart disease and diabetes, though highly processed modern foods also contribute to diabetes when those populations move into cities.[40]
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.
Evolutionary biologist Marlene Zuk writes that the idea that our genetic makeup today matches that of our ancestors is misconceived, and that in debate Cordain was "taken aback" when told that 10,000 years was "plenty of time" for an evolutionary change in human digestive abilities to have taken place.[4]:114 On this basis Zuk dismisses Cordain's claim that the paleo diet is "the one and only diet that fits our genetic makeup".[4] https://www.youtube.com/watch?v=cwP8C9wjYaY

Paleo breads and muffins don’t rise like grain-based recipes do, and it’s that dense quality that makes them rich and indulgent enough to call dessert. The mashed bananas in this recipe provide the moisture needed to hold the delicate almond flour together. Those bananas are also a good course of potassium, which is important for building and maintaining muscle, as well as managing blood pressure. 
I double the recipe, and started to put it into an 11 x 15 glass casserole, but I could see it was going to be spread too thin, so I hurriedly scraped the batter into a 9 x 12 pan. I baked it for 30 minutes, and it came out wonderfully. I cut it cake style into 12 squares, and by slicing them in half sideways, the squares are perfect as a bun or ciabatta. Holds together well, doesn’t crumble, nice thickness, and plenty of chewy crust.
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.
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=_UuDFkXxEnI
I’ve been following a gluten-free diet for two years now. I don’t adhere to a strictly Paleo diet but I use a lot of Paleo recipes I find on Pinterest. This is the first time I’ve ever left a comment or feedback. After enduring many labor-intensive, gluten-free and Paleo bread recipes, I have found my go-to! This is SO simple with a WONDERFUL taste and texture! I don’t keep flax on hand so I use sweet sorghum flour (I realize that’s not Paleo but it works for me.) I also add a packet of quick rise yeast simply because I like yeast flavor. I turn my oven on the lowest temp and set the batter on top of the stove for an hour and it does rise nicely. There’s no need to wait if you’re not looking for it to rise. The hands on time is just as the recipe indicates-minutes! I also just realized that the Paleo casserole dish I had intended to make for dinner tonight (and have already made several times) is from the same source and is DELICIOUS and healthy, comfort food! Thank you Kaylie for the simple, fantastic recipes!
Finally found the recommended loaf size and could hardly wait to make this paleo bread. After 45 minutes and the toothpick coming out clean, removed it from the oven. After it cooled, cut it to serve and had two inches on either end and about a half an inch on the top and bottom that were edible. The middle consisted of what I would call an empty tunnel about the size of a silver dollar and surrounded by uncooked batter. Yuck. What’s so interesting is I made your Scrumptious Sandwich bread out of your book, and it turned out perfectly. I’ve been baking a LONG time, and I can’t even speculate as to what happened to this loaf. Did I have a massive air bubble in the middle, and, if so, why? Did using the food processor affect it? Any light you can shed on this will be greatly appreciated. I’ve been experimenting with the recipes in this cookbook and loving it. Please help me understand what happened to this paleo bread.
Elana, this bread is AMAZING. Seriously. We made some today, using ground chia seeds in place of the flaxseed meal, and xylitol in place of the honey (honey spikes my blood sugar too high, unfortunately), and it came out SO delicious. We used a little to do a trial run of Thanksgiving stuffing, and it came out JUST like our old corn bread stuffing recipe. I get to have stuffing this year!! Thank you so much for putting in all the work to get the recipe just right. It is much appreciated :)
I made the original version a while back and had the unfortunate “tunneling” effect that other people mentioned. The bread that did bake all the way through was delicious though so I tried again with the modified version. That took about 45 minutes total to bake but was cooked all the way through! And it’s just as delicious as the original! Had a couple slices tonight with some beef stew. Can’t wait to have some for breakfast tomorrow!
Weigh your ingredients. This will forever be a staple recommendation for any sort of gluten free baking here at gnom-gnom. As aside from leading to less dirty dishes, it will ensure consistent results time and time again. Remember that gluten free (and particularly keto) baking is notoriously finicky, and measuring by cups is anything but accurate. And if you don’t own a baking scale, measure with cups by dropping the ingredients onto them rather than scooping them out (which often leads to overpacking). https://www.youtube.com/watch?v=qBt-yRHqajM
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