Excluding foods. The exclusion of entire categories of commonly eaten foods like whole grains and dairy requires frequent label reading in the supermarket and in restaurants. It may also increase the risk of deficiencies such as calcium, vitamin D, and B vitamins, if these nutrients are not consistently eaten from the allowed foods or a vitamin supplement. For example, there are some nondairy calcium-rich foods that are absorbed well by the body such as collard and turnip greens or canned bone-in sardines and salmon, but you would have to eat five or more servings of these greens and fish bones daily to meet recommended calcium needs. (Note that some greens like spinach that are touted to be calcium-rich also contain oxalates and phytates that bind to calcium so very little is actually absorbed.) One small, short-term intervention study of healthy participants showed a 53% decrease from baseline in calcium intake after following a Paleo diet for three weeks.  Furthermore, the exclusion of whole grains can result in reduced consumption of beneficial nutrients such as fiber and thus may increase one’s risk for diabetes and heart disease.
Primal Blueprint Quick and Easy Meals: Delicious, Primal-approved meals you can make in under 30 minutes by Mark Sisson and Jennifer Meier. Every recipe is accompanied by an ingredient list, a nutrient list, clearly written instructions, and a picture of the ingredients and a picture of the finished product. Note that this is a primal book and many recipes include dairy. Published March 25, 2011.
Hi Ginger, I personally haven’t tried making this bread into buns. I think the texture is a bit different, but it may work also. You could bake the batter into an english muffin pan like this one http://amzn.to/1TbU31n or this one http://amzn.to/23RkXeu. Please let me know how it goes if you try it and post a photo here so I can see how they turn out.
I am new to walking the Primal path, but was already missing bread and sandwiches. Thanks so much for this recipe. I made it today and it came out great. After reading all the reviews about the center not baking, I inserted my oven thermometer into the center of the loaf after 25 minutes of baking. Then I set the thermometer to alarm when it reached 195 degrees F. (That is halfway between the 190 degrees I use for white bread and 200 degrees I use for banana bread.) The center was nicely baked. Hopefully this will help others who try this recipe.
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
Alyssa, one more thing. Both the bowl and the beaters need to be spotlessly clean. If there is one hint of oil anywhere the whites will not beat properly. Nicole is correct about not using a plastic bowl. Plastic will even absorb oil to say nothing of the microscopic amounts that get into the surface when it’s scratched. When baking it is always best to use a metal or glass bowl for all of your mixing.
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.
Wow – great bread recipe, let alone paleo! Thank you! After reading other posts I doubled the recipe and whipped my egg whites to soft peaks, folding in gently at the end. Didn’t have enough flax so used combo of chia and flax. This made 2 good sized, lovely light high topped loaves, topped with nigella and sesame seeds (reminiscent of my favourite turkish bread from the old days). What an amazing taste and texture this bread has – will experiment with it now – I think it will be yummy with some fresh rosemary chopped and folded through or maybe lemon thyme and goats cheese feta…..
OMG-made this recipe for fun(I have no dietary restricions about gluten or grains or any allergies) Followed recipe exactly and used three 4″mini springform pans. These buns came out awesome! Texture and taste like real actual bread! Eating one wih chicken salad as I type! I’ve tried other bread recipes before using almond or coconut flours and never came out worthy of the effort and cost involved but these are amazing! I love that it is a small batch using simple minimal ingredients so u dont end up with a ton of something u can’t eat fast enough before it goes bad(not that these would even last that long if I quadrupled the recipe…!)
If dinner has no dessert, is it really a meal? Hell no! But when you’re following a Paleo diet, it can feel like there’s a real lack of dessert options. Don’t stress, sweet fiends, we’ve got you covered. Yes, certain foods aren’t part of the Paleo plate, but that doesn’t mean you’re entering a time without treats. We’ve rounded up some of the best Paleo-friendly desserts to satisfy your prehistoric sweet tooth. So stock up on staples like almond and coconut flours and coconut oil because these desserts are so tasty, you'll want to eat at least one daily.
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. https://www.youtube.com/watch?v=_TFPUpg_ynk
Hi Slee, there are many variations of the Paleo diet and many people do eat dairy for it’s health benefits. This isn’t a diet, but more of a guide to help people with different goals and health problems. We focus on eliminating processed foods and those that cause inflammation, and we focus on eating nutrient-dense foods. So although it’s true that some of the enzymes in the yogurt die during baking at certain temperatures, we are still training our minds to look for nutritions foods. This is especially important for people starting out with this way of eating and living.
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=U63RJiOS3TE
This is really good. I only use 3 eggs,. I didn’t have any arrowroot powder, so I used cornstarch instead. I used lemon juice instead of ACV because ACV gives me migraines and I used coconut cream (don’t like yogurt). It tasted a bit like sweet bread, but it made an excellent sandwich. It didn’t rise like the picture. I’m sure it because of the substitutions I made. I always make sandwiches cutting the bread in half anyway so it didn’t matter that it didn’t rise as high as the picture shows. This will be my go to bread for now on. Oh yeah. I baked it for 45 minutes instead of 25. Ovens temperatures and climates varies for baking. I always baked paleo breads on 350 degrees for 45 minutes. It comes out perfect every time. Thank you so much for posted this recipe.
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I went to buy Xanthan gum at a store in my little town and it was like $17! I wasn’t paying that much, so I made it without but I will be ordering some online. I followed your directions exactly (minus Xanthan) and used Swerve for the sweetener. I couldn’t wait for it to cool so I had a piece right after it came out of the oven, it was delicious! I find it a tad sweet for bread, but that’s ok I’ll just cut back on the sweetener if I want to eat it for a sandwich..all sweeteners are a little different. It had a beautiful crust on it and was a tiny bit crumbly, almost reminds me more of muffin texture, I’m thinking maybe the Xanthan will give it more of a chewy bread texture? https://www.youtube.com/watch?v=dAR9kTenQyE