The problem with substituting the eggs for something else is that the texture of your bread won’t be light and fluffy like normal wheat bread. If your son is allergic to the egg whites I would use just the yolks. But if he can’t have eggs at all, you can try using flax or chia seeds – (3 T water with 1 T ground flax seed = 1 egg). Please let me know how it goes.
I made this bread today using the same exact ingredients and baked it for 25 minutes, edges were brown, toothpick inserted in the center came out clean. It looked great and smelled wonderful. Unfortunately when I tried removing from pan after it cooled, it fell apart. It was not cooked at all in the center. 🙁 I thought I finally found a good bread recipe that came out perfect the first time! Not sure what I did wrong.
Hi Romy, almond flour is lot less absorbent than coconut flour (like A LOT). I know a few people have tried using oat flour with success, but I worry that almond flour would not be sufficient for absorbing the almond butter and creating a nice, firm texture. I’d recommend starting with about 3/4 cup almond flour, and experimenting as needed. Same for the stevia! Good luck–let me know how it turns out! 🙂
I just made this recipe and it was AMAZING! I used almond meal (because I just made almond milk a few days ago, so the “meal” was what I had left over). It came out so moist, light and fluffy….not dense at all! Do you think it would freeze well? What would happen if I only put 3 eggs in? Have you tried less eggs? Thanks for posting such a great recipe!
The Dietitian's Guide to Eating Bugs by Daniel Calder is a comprehensive guide to the nutritional content of insects. He believes insect breeding and consumption are important elements sustainable living, particularly when it comes to complementing foraged plant material with meat products. Numerous insects contain nutrients similar to those found in more conventional livestock, except the feed to conversion ratio is much higher and they're much cheaper to breed. You can find the book at scribd. Also available in e-book format for $35. https://www.youtube.com/watch?v=dBb060OPegg
Just made this bread and I was excited to try it because I’ve missed bread something awful since I’ve been on Paleo for the last 2 months. I didn’t have flax meal so I substituted hemp seeds that I ground with a coffee grinder to make a meal. I also used organic agave instead of honey. I beat the eggs the egg mixture for a few minutes on med-high speed to get more air into the batter. I used a 8 1/2 x 4 1/2 glass pyrex loaf pan. The batter rose nicely and filled the pan. It tasted good and I’m happy to have some kind of bread that I can eat.
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.”
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." https://www.youtube.com/watch?v=E-TDu1F0ZTA
I ran out of coconut oil last week and my replacement doesn’t arrive until tomorrow. Desperate to try this I used canolia oil instead. I acknowledge that it’s properties are very different than coconut oil. That said, the bread is fantastic, a bit oily (but I bet that is the fault of my decision), and the taste is really eggy almost like french toast. I also lack a food processor so I mixed it all by hand after sifting the flours together.
Well something is wrong it keeps telling me a problem has occurred with the website and realoading. I didn’t use any wheat flour only the sunflower seed flour I made. I whipped the egg whites with some cream of tarter. I will try your blender idea. I did not take a picture but it came out heavy and dense but it did rise pretty good considering I toasted the sunflower flour after I made the flour because I did t know I was supposed to do it before. It made it a little freaky. I will cut back on the butter next time. I can’t tell you how much better the tast was from toasting the flour. Ok I better stop my computer does not want to cooperate. Thank you so much I will be in touch again thanks for the great recipes.
These cookies are not only absolutely adorable, but with spicy seasonings like cloves, cinnamon, nutmeg, and ginger, they also scream, “It’s holiday season!” (Note: We fully support making these year-round while singing carols at the top of your lungs.) And don’t stress if you don’t have cookie cutters to make gingerbread people; just drop spoonfuls on the tray and bake.
I am 77 autoimmune celiac. for two years I have been strictly grain free and diary free, salt free,eat no added sugar, all organic, no processed foods. I walk and walk and walk some more, garden and have no other health issues. I weigh now what I weighed at 27 after having had 4 babies. 133 pounds. I kept off a 65 pound weight loss easily and happily. I all back to the land for years and years and raised my own grain milled or ground it up and baked my own bread and made my own cheese from milk from my own goats and cows. So I know good and healthy. I would rather have the energy and brains I have now than go back to eating grain and dairy. I still make my own ‘cheese’ from nonfat yogurt.
Hi Adriana, thank you for this recipe. My youngest son has to eat gluten free and I’m trying to find a recipe for bread that he really likes (none so far). It’s just in the oven and I hope it turns out okay, because the batter wasn’t a batter, it was more of a dough… I followed your recipe to the letter: same ingredients, no overmixing… Do you have any idea what could have happened?
George–I agree with you re the Vital Wheat Gluten and Wheat Protein IsolateI am eating Chompies bread from Netrition and it is made with these same ingredients. A slice of this bread is one gram and it is delicious–but terribly expensive so I’ m planning on using your recipe! Did you use the same measurements as the recipe calls for with your substitutions?
It’s easy to find more guidance online, but a book also makes a handy reference. "The Paleo Diet," for example, outlines basic Paleo principles and offers three “levels” that allow for different degrees of cheating – three “open meals” per week on the “entry level” plan, two on “maintenance” and just one on “maximal.” Depending on the level, you might also get “transitional” condiments (low-fat dressing and salsa) and drinks (coffee, beer or wine in moderation) to wash down the meat and plants. You can use the levels as you like. Start with the first and move gradually to the more restrictive – or just stay put. For more dramatic changes, head right to the third. https://www.youtube.com/watch?v=CeEcNmmiyNM
thank you for prompt reply. I do hope it tastes better than other low carb bread I’ve made and thrown out because I dislike the taste and sometimes it was too wet. It looks great so will try and report back. I must find something I like as at the moment am tucking into “normal” bread and that’s not good for my wastline or my diabetes. Thanks for the inspiring recipes.
This is the best gluten free bread recipe I’ve tried! So glad I found this. It’s not crumbly, very bread-like, just a bit dense. I loosely followed the recipe and changed a few things. I omitted the maple syrup to make it whole30. I didn’t have arrowroot so I subbed tapioca starch per some of the comments and added some chia seeds as well. Since there was so much coconut oil in it, I plan on experimenting and using olive oil so it doesn’t have too much of a coconut taste. My husband didn’t really notice it though. He is the gluten free one and he’s very picky about his bread, but this got his approval! I added some almonds on top and garlic and Italian herb seasoning to give it a flavor boost. I had trouble with this in the blender, maybe because I don’t have a very good one, so I will just use a mixing bowl next time. Thank you for sharing! I will be telling my friends about this!
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!
Getting the grains out is pretty much the top priority when you make a bread that is Paleo approved. That’s what we’re seeing here is the use of coconut flour instead of wheat-based flour. You’re going to get a milky taste from this because they’ve used almond milk, and a creamy taste because there’s cashew butter. This should give the bread a smoothness that you won’t find with other breads on the list, which might make it preferable to some, and others may prefer the other types made out of almond flour or that contain flax meal.
How many eggs did you use when you increased it by 50%? I had a mini loaf pan that was 3 1/2″ by 6″ It came put great but when I got to the center of the loaf I did find a small spot that was still raw dough. Not enough to ruin the loaf though. I used a combination of Bob’s Red Mill almond flour and King Arthur almond flour. Anxious to try it in a full sized loaf pan though if I can figure out how many eggs to use.
For many years Arthur De Vany Ph.D. has been writing a book called Evolutionary Fitness on "What Evolution Teaches Us About How to Live and Stay Healthy." The diet he follows fits into my core diet definition. He may have been the first one to use the paleo diet to maximize fitness. His current site is Art's Blog on Fitness, Health, Aging, Nutrition and Exercise [archive.org].
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!!!!! https://www.youtube.com/watch?v=PolYOA4C1-M
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! https://www.youtube.com/watch?v=gAZ5Z87Z55g
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!)
Oh me… oh my. Back then, I would have pulled out the food processor, opened up my bulk bag of almonds and blended for a good 5-15 minutes ’til I got just the perfect smooth consistency of creamy almond butter. Then, carefully transfer that mess-prone goop (scientific name for nut butter consistency) into a large Tupperware, spend like 15 good minutes wiping off flecks of almond butter goop that had flown all over the kitchen, then wash all the dishes (you know how long this takes when you have almond butter grease staunchly refusing to let go of its dish territory), then dry all the dishes (because: counter space, ‘nuff said), then make these bars.
Once your yeast is proofed, add in the egg, egg whites, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become thick as the flours absorb the moisture.
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
I didn’t have the chai seeds or pumpkin seeds so I used ground flax seeds, extra sesame seeds and sliced almonds. I know flax absorbs moisture so I added about a 1/4 cup of water to the mix. OMG, I LOVE this bread. We have a local German baker who makes a multi-grain & seed bread that has always been my favorite and sells out first at our weekly farmers market. My bread tasted exactly the same. I’ve been doing keto since October and miss an occasional sandwich or toast. No more! THANK YOU for this recipe.
The Paleo diet is the healthiest way you can eat because it is the ONLY nutritional approach that works with your genetics to help you stay lean, strong and energetic! Research in biology, biochemistry, Ophthalmology, Dermatology and many other disciplines indicate it is our modern diet, full of refined foods, trans fats and sugar, that is at the root of degenerative diseases such as obesity, cancer, diabetes, heart disease, Parkinson’s, Alzheimer’s, depression and infertility. – Robb Wolf
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. https://www.youtube.com/watch?v=1qMoIguD8qs
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."
Hi Mindy – same here. But I did read in a comment about 1 or 2 years ago the same thing. From what I remember from those comments, others said the type of food we make from Elana’s baked recipes are just not designed to sit for more than 2 – 3 days. Other commenters chimed in and said their family eats up everything they bake, so nothing sits long enough to get the 3-day-old smell.
umm, hard to say what may have caused this to happen. A few things I can think of are the temperature in your oven, the other ingredients you used, and the way you measured them. It’s so hard to say. I’ve made this bread with Welbee’s so it’s not that. Are you using measuring spoons and cups? I think you should try again. If you can purchase an oven thermometer to make sure the temperature is where you want it during baking I would do that. Every oven is so different… Here’s one for $6.51 on Amazon http://amzn.to/1WcJ1tv. Also, when you use test your bread with the stick, be sure to insert it all the way in, and in a couple different places. Please let me know how it goes when you make it again. https://www.youtube.com/watch?v=C6x5GgSa5j8