The 2015–2020 Dietary Guidelines for Americans continue to recognize the nutritional benefits of whole grains and recommend individuals make sure one-half of the grains they consume daily are whole grains. A 2016 meta-analysis of 45 cohort studies, published in The BMJ, looked at the relationship between whole grain consumption and the risk of various diseases including CVD and cancer.5 Researchers concluded that intake of whole grains is associated with a reduced risk of coronary heart disease, CVD, cancers, respiratory and infectious diseases, and diabetes. Furthermore, a 2017 study published in The American Journal of Clinical Nutrition found that when subjects consumed whole grains vs refined grains, inflammation was reduced.6
A new year, a new you!! is my motto for 2016. I’ve been on the low carb / paleo diet in the past and really enjoyed the recipes I found on the web, I had a bread recipe that I used all the time but came across this one just recently and wanted to give it a go, well I did, I had all the ingredients on hand, this came out perfect, just like a little loaf of bread
While there is wide variability in the way the paleo diet is interpreted,[6] the diet typically includes vegetables, fruits, nuts, roots, and meat and typically excludes foods such as dairy products, grains, sugar, legumes, processed oils, salt, alcohol or coffee.[1][additional citation(s) needed] The diet is based on avoiding not just processed foods, but rather the foods that humans began eating after the Neolithic Revolution when humans transitioned from hunter-gatherer lifestyles to settled agriculture.[3] The ideas behind the diet can be traced to Walter Voegtlin,[7]:41 and were popularized in the best-selling books of Loren Cordain.[8]
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!!!! https://www.youtube.com/watch?v=kyZ95ohpKjs
Gabbi Berkow, MA, RD, CDN, CPT, is a Paleo advocate. She maintains the whole, unprocessed foods the diet recommends are low in calories, are high in nutrients, provide the fuel the body needs, and are the kinds of foods humans have evolved to easily digest. However, she doesn't agree with the blanket recommendations that everyone needs to eliminate dairy, grains (in particular, those containing gluten), and legumes, unless they have a medical condition that warrants it (eg, celiac disease or dairy allergy). In addition, Berkow says, "Dairy in particular is a good source of protein, calcium, and vitamin D, so cutting out dairy can make it harder to get enough of these nutrients."
But human populations in different regions of the world ate a variety of diets. Some ate more; some ate less. They likely ate meat only when they could get it, and then they gorged. Richard Wrangham, author of Catching Fire: How Cooking Made Us Human, says diets from around the world ranged greatly in the percentage of calories from meat. It’s not cooked meat that made us human, he says, but rather cooked food.

I finally made this recipe BUT as I was about to add the water, I had a choking fit. When I finally recovered I finished adding the ingredients. The mixture looked really dry but I added it to the pan baked it. With 10 minutes left baking, I found the water on the window sill. Hmmmm, I finished baking it and tasted the biscuit like mound. I must say, it tastes delicious still. 🤗
i loved this recipe! my bread did not rise like yours did although i used the recommended pan size. maybe because i used bob’s red mill meal/flour and my eggs were straight out of the fridge. those were the only two factors i could think of. anyways, the bread was delicious and i have longed for bread while following paleo plans. thanks, and i will continue to search for the flour that you recommend and allow my eggs to warm up a bit prior to my next loaf. i will let you know how that worked out. https://www.youtube.com/watch?v=urZeZElJZWE
Hi I am new to the grain free diet and I love this bread. Has anyone figured out the calorie count for it? I have been gluten free since 2003 and it has served me well, although I think that I could benefit from grain free. But like all diet changes that I have tried in the past I tend to gain weight if I do not know the calorie count of the new recipes. Thanks.

I made its latest version today and absolutely I love it. I like that it does not taste like almond or coconut it tastes like a bread. A verg good bread that it’s not harmful at least with recent knowledge of us because before it I thought whole meal bread is really good for us and I was very proud to my healthy breakfast oats, raw honey and seeds but then they figured out that oats are not harmless I am wondering what is the next thing that will be deleted from my diet:((


Obesity, heart disease, and diabetes: These are just a few of the health conditions that proponents of the Paleolithic diet, or caveman diet, blame on our sedentary lifestyles and modern diets, which are loaded with sugar, fat, and processed foods. Their proposed solution? Cut modern foods from our diet and return to the way our early hunter-gatherer ancestors ate.
But human populations in different regions of the world ate a variety of diets. Some ate more; some ate less. They likely ate meat only when they could get it, and then they gorged. Richard Wrangham, author of Catching Fire: How Cooking Made Us Human, says diets from around the world ranged greatly in the percentage of calories from meat. It’s not cooked meat that made us human, he says, but rather cooked food.

Hey Deena, I also live in Kansas City and I’ve made this bread 2 times, also making it right now. The first time it came out perfect. The second time it didn’t rise as mush as the first but the bread was still better then any other. I always make sure the house is (hot) and everything is done by the stove 😉 I make it when no one is home but me… You can do it!!


Garlic bread goes great with any of the Paleo pastas we recommend. You’ll be blown away by how easy it is to make this, and how few ingredients it takes. You’ll also likely be pleased to see that it’s all natural ingredients with nothing artificial added, right down to using actual garlic for the garlic flavor. It’s amazing how many commercial foods have garlic flavor but don’t actually include any real garlic.
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

The Hiwi gather and hunt a diverse group of plants and animals from the savannas, forests, rivers and swamps. Their main sources of meat are capybara, collared peccary, deer, anteater, armadillo, and feral cattle, numerous species of fish, and at least some turtle species. Less commonly consumed animals include iguanas and savanna lizards, wild rabbits, and many birds. Not exactly the kind of meat Paleo dieters and others in urban areas can easily obtain.
Dessert is the hardest bad habit to break when you commit to a new and improved healthy eating resolution. The good news is that there are SO many natural alternatives, you can easily hack a way to #TreatYoSelf to your favorite sweets. We’ve seen healthy bean desserts become all the rage, and most of them are refined sugar-free and Paleo-friendly. Since chocolate is everyone’s go-to treat of choice, healthy chocolate recipes are also quite coveted in the diet world. Lucky for you, we dug up 18 Paleo chocolate desserts that are so indulgent, you won’t believe they’re secretly good for you.

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!
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! https://www.youtube.com/watch?v=-PsxZ6jsALk

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. https://www.youtube.com/watch?v=Ni9XJ90f-Bc


Oh, and by the way, I made the original recipe by mistake and it’s been wonderful! I have varied it to use 1C of almond flour, and the rest is coconut flour, and I accidentally left out the sea salt the first time, and it was great regardless! I hate salt anyways, but so far the original recipe works fine, and no tunnels in the middle. I did use the correct size pan as recommended, but I lined it.
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=VExW4SNt3Ko

The first time that I tried to make a Paleo version of sandwich bread, I used sunflower seed butter. I used to really like the combination of honey and sunflower seeds in a loaf of bread, and since I had the sunflower seed butter on hand I used it instead of almond butter. I was very excited, the loaf turned out looking great…but then I set it out to cool. The loaf of bread slowly turned a vivid shade of green. https://www.youtube.com/watch?v=JcTWSdjFz9Y
This was awesome. This is my second attempt at a no wheat bread. I did one before with coconut flour and it tasted like a salty cake. This is perfect. And I had to make few substitutions. Can’t wait to try the original recipe as I know it will taste even better. I had to substitute the flax meal and seeds with ground sesame and sesame seeds (no background on this, I made it up because I didn’t have flax seeds) and used olive oil instead of butter because I was too anxious to get it done and didn’t want to wait the melted butter to cool off. Even with this changes it browned perfectly, and it’s so fluffy!!! I’ll try toasting it to get a harder texture to be able to use it with toppings. Thank you very much for this recipe. 5 stars!!!

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.


For most people the fact the Paleo diet delivers the best results is all they need. Improved blood lipids, weight loss, and reduced pain from autoimmunity is proof enough.  Many people however are not satisfied with blindly following any recommendations, be they nutrition or exercise related. Some folks like to know WHY they are doing something. Fortunately, the Paleo diet has stood not only the test of time, but also the rigors of scientific scrutiny.
So this is really good. Even my non paleo husband enjoyed it. I have to say I’m very glad it’s a forgiving recipe though. I had some weird internet glitch and I started making this recipe but the ingredients were off so I reloaded my page and then the correct ingredients came up. But by then I had already put 6 eggs and too much salt. Still delicious! I used tapioca because i didn’t have arrowroot. Thank you for sharing!
When eating Paleo you may find that you end up using vegan recipes a lot. This is not surprising because vegan cooking entails cutting out a lot of junk and only using wholesome sources. Of course you’ll be ruining the vegan-ness of it with the meat you’ll be having with it, but for side items like bread it’s totally OK to borrow a page from the vegan notebook. Here we have a bread that is both Paleo and vegan approved, and uses a bit of applesauce to give it a unique flavor. One thing to remember is that vegan cheese substitutes that you can find at the store will typically be Paleo friendly and actually taste pretty good.
An Interview with Ward Nicholson now has three parts on the web. Good overview of man's diet over the past 65 million years. Long but highly recommended reading. First published in Chet Day's "Health & Beyond" newsletter. Now part of a very comprehensive Beyond Vegetarianism site. Every argument that your vegetarian friends use to avoid meat for health reasons is debunked here.
Most nutritionists consent that the Paleo diet gets at least one thing right—cutting down on processed foods that have been highly modified from their raw state through various methods of preservation. Examples include white bread and other refined flour products, artificial cheese, certain cold cuts and packaged meats, potato chips, and sugary cereals. Such processed foods often offer less protein, fiber and iron than their unprocessed equivalents, and some are packed with sodium and preservatives that may increase the risk of heart disease and certain cancers.
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Scott, Thanks so much for trying the bread, I’m sorry to hear the inside isn’t fully cooked for you. I wouldn’t cover the loaf while cooking, I would just leave the loaf in longer until fully cooked. Was the middle still uncooked, but the outside starting to burn? If that’s the case you might want to have your oven calibrated to make sure it’s accurate. Another thing you could try is reducing the temperature slightly (maybe by 25 degrees) and letting the loaf finish cooking at a lower temp so the outside doesn’t get too dark. I hope this helps!
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.
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. https://www.youtube.com/watch?v=gxU39NIEUEQ
The following links tend towards news reports of scientific studies that point out some positive aspect of the paleo diet. If you are looking for current news reports, I suggest signing up for Google Alerts for the Type: News. I have three set up, for: "caveman diet," "paleo diet," and "paleolithic diet." You can also set them up for blogs and/or websites.
Hi Sonda, glad you like it! I use a free nutrition calculator on the website sparkrecipes.com, which generates the nutrition table. You just put in all your ingredients and number of portions and it does the rest of the work for you. I cannot guarantee whatever comes out is 100% accurate, it is thought to be a guide. If you need to rely on nutrition info for health reasons, you’d have to make your own calculations.
I’m on a low-FODMAP diet too. I just use pumpkin puree to replace apple sauce and it works in 98% recipes. Does make things a bit orange though ;). Other substitution ideas that I’ve used in other recipes are sweet potato puree (use white sweet potato so it’s not orange), yoghurt (I make mine with coconut milk), banana puree, or I’ve used water or milk + a little ground chia or linseed (a bit like a watery chia or flax egg). Hope you find something that works for you!
Having made the previous version of this recipe scores of times there was a reluctance to change but I had chia seeds and psyllium laying around from other experiments so decided to try this one. I thought maybe the lack of. Baking soda was a mistake and saw a comment about adding a half tspn. So, with that mod and 1/3 cup of walnuts and cranberries and a tspn of cinnamon and coconut sugar I made this today. Wow! Much moister and more flavorful than the other version. Angela – you hit a home run with this.
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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