ok my bread did not quite look like this.it had ammonia scents. serious…. seriously working recipes….open to suggestion…my husband’s mum was a a baker…..I fail at every attempt to provide. Your assistance is helpful.thx I am the ever so lucky lin..plan to stay lucky….(ps do this b/c my bs is borderline.fasting bs +90……..and though, my spouse refuses to acknowledge it he has issues as wel).180 after a mango whatever…I love this man, and plan to keep him with me. forever….pls assist..so tired of numbers that are compromised….bull ..we are a unique community because we care…many others are impacted, they just do not connect… We are the only people who appear to care about what elevated glucose does to people….I care for my mum…….she is blind…..confused……multiple strokes..pls, keep helping…Mom was a pilot, a photograhpher, an independent woman from the age of 15. Now, she lves in a bedroom, vision gone, and momory deplleted…….life does not have to end this way. She loves your recipes……I prep them……you have made her happy…love, lucky lin………..
So, it’s my LAST DAY of the Whole30 (and perhaps yours, too!) the last day of January, and it’s time to welcome some Paleo treats back into my life.  And yours, of course.   It’s almost Valentines Day, right?!  And – maybe it’s just me – but I can’t do Valentines Day without my fair share of chocolate.   Luckily there are so many easy, deliciously indulgent chocolate recipes that taste classically rich but are made without any unhealthy ingredients.

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 :-)
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.
I’m not a believer in vegan or Paleo diets. I believe in a healthy diet that leans somewhat in the vegetarian direction and I just became convinced of the need to eliminate wheat from my diet. I applaud this website and the author for providing me with the bread alternatives I was looking for. I also appreciated the open eclectic attitude of the author in including some items recommended by vegans. Still, I believe red meat should be avoided . Thank You.
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.
Wonderful recipe; made it today and will make it again. Two changes I had to make: having no golden milled flax, I had brown flax seeds which I ground in my food processor, (didn’t get as fine as milled). Also had no arrowroot, so used tapioca flour. Delighted with the results. It rose beautifully, had to bake it a few more minutes; the top was a bit less smooth than yours, and the texture is probably a bit different due to fax seed not being as fine as milled. It is still a keeper as it holds together well after slicing. My husband (not paleo) made disparaging remarks when I told him I was making paleo bread, but he ate two thick slices with butter before I snatched it away. He says it won’t hold together for sandwich, but I will make him eat his words tomorrow. Thanks for the wonderful recipe! When this is gone, I am going to make the multi-seed and nut bread. https://www.youtube.com/watch?v=2FpxXPQ4dhc
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.
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.
Thank you so much for this recipe!! I am Norwegian and eating bread for multiple meals is part of our culture. I have not had too many problems with switching to a paleo diet but I have sorely missed eating bread. I have tried many gluten free and paleo bread recipes out there but this is by far the best one. I used 4 wide mouth canning jar lids and otherwise followed your recipe exactly and they came out nice and fluffy and even held up with “wet” sandwich ingredients . I am going to try some of the variations in the comments. Thank you for bringing back a vital part of my culture!
What did I do wrong? This came out VERY moist… like a banana bread. Nothing like loaf/sandwich bread. I did end up cooking it nearly 31 minutes because pick still wasn’t coming out clean. Mine seems much darker too. I didn’t use the flax seeds (daughter has a sensory issue with nuts/seeds in breads) (You’ll notice I put sesame seeds on half for me…would that make it that much different? I used the proper size – but glass pan (all I have in loaf style) Flavor is good… but far too dense to consider using for a sandwich and not sure how Biikeweaver got 18 servings (!?) from this size loaf pan? But THANK YOU for posting. This was my FIRST attempt, so I’ll try again!
Hi Ruth. I used to buy my almond flour online from Amazon but now I made my own as it’s too expensive here. I’ve found that even using almond chips, ground up in a coffee bean grinder works. The coconut flour that I used to use in the UK was purchased from Holland & Barrett. Holland & Barrett sometimes have special offers too, so keep an eye out for them! I totally agree with you on the different quality of baking varying between flour brands! I’ve had some disasters with poorer quality at times! Hope this helps! https://www.youtube.com/watch?v=S0vOKRkk1ik
I followed the recipe as is. No coconut flavor and does not have an eggy taste like so many other paleo breads i have tried. I was worried as it did smell eggy while it was baking. This is the BEST PALEO BREAD hands down. The search is over. Dont wait to try it. Mine came out the perfect height. Thank you Michelle!!!!! Never a bad recipe from this blog.
They say that low-fat weight-loss diets have proved in clinical trials and real life to be dismal failures, and that on top of it all, the percentage of fat in the American diet has been decreasing for two decades. Our cholesterol levels have been declining, and we have been smoking less, and yet the incidence of heart disease has not declined as would be expected. ”That is very disconcerting,” Willett says. ”It suggests that something else bad is happening.”
We did the same thing with sunflower sead butter in paleo bread the other day. We ran out of cashew butter (as the recipe called for) and filled in the final put with sunflower seed butter. Top half of the bread turned bright green! Some in the house wouldn’t eat it, but I loved it! And it was pretty cool when we looked up why it happened. Excited to try this recipe, thanks for sharing! https://www.youtube.com/watch?v=GnLc95VpW5Q
Hi Julia, If you use a larger size pan than I indicate for the recipe, your batter won’t fill it up and your loaf will be flat. Another example is if you fill a 1/2 cup with 1/2 cup of water, the water comes to the top of the cup, if you transfer that 1/2 cup of water to a 1 cup measuring cup, it will only fill it halfway. That’s what’s happening to the bread when the pan used it too large :-)
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!! 🙂
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.
Divya, I’m happy to hear the flavor was great, but sorry to hear the bread was flat! I’ll try to help you troubleshoot…first I would check to make sure that your baking powder is fresh. Also, did you use the full cup of egg whites? Did you use a 9 by 5-inch loaf pan? Did you cook it at 350F and is your oven properly calibrated? Did you bake it for the amount of time the recipe calls for? https://www.youtube.com/watch?v=dU-NENNs6CY

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This bread is amazing! My family is new to paleo and my husband said he would like to have a bread substitute that would go with eggs. I baked my first loaf this morning and it came out perfect. Do need to use a smaller pan as it didn’t rise as high as a regular loaf of bread; however, that’s ok because it’s automatic portion control. The bread is delicious and was a hit with my husband. A definite keeper for the recipe file.
Using sweet potatoes as your base ingredients serves a few purposes. First, it makes it so you don’t have to use a wheat or grain source as the main ingredient. Second, it provides plenty of antioxidants and vitamin support from the sweet potatoes, as well as additional fiber. You’ll still want to get a serving of vegetables in with your meal, as this doesn’t really cut it if you’re having a nice portion of meat with it. Think green leafy vegetables in a salad and you’ve got a nice balanced Paleo meal.
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.
Finally, here’s a couple of tips for making my paleo bread recipes. Use the recommended ingredients, i.e., when the recipe calls for almond flour, don’t use almond meal, as it won’t work in the recipe and the results will be poor. In addition, use the recommended brands of ingredients. You can find those be clicking on the green text in the ingredients portion of each recipe. Additionally, use the specific pan sized called for in each of these recipes. If the pan you use is bigger than the pan I recommend, your bread will be flat.
By latest count, about 800 Hiwi live in palm thatched huts in Colombia and Venezuela. In 1990 Ana Magdalena Hurtado and Kim Hill—now both at Arizona State University in Tempe—published a thorough study (pdf) of the Hiwi diet in the neotropical savannas of the Orinoco River basin in Southwestern Venezuela. Vast grasslands with belts of forest, these savannas receive plenty of rain between May and November. From January through March, however, precipitation is rare: the grasses shrivel, while lakes and lagoons evaporate. Fish trapped in shrinking pools of water are easy targets for caiman, capybaras and turtles. In turn, the desiccating lakes become prime hunting territory for the Hiwi. During the wet season, however, the Hiwi mainly hunt for animals in the forest, using bows and arrows.
It took me a few days to finally getting around to making these but I did because of your sloppy joe recipe you just posted. They are awesome!!! Next time I will make a double batch of buns! I used a muffin top pan for the buns and they came out perfect for tops and bottoms so I didn’t even have to split them. They bakes up really smooth and held together perfectly for wet sloppy joes! Thanks so much for developing and sharing your recipes. I am definitely becoming one of your biggest followers! Everything you make “works”!
Coconut flour is a great alternative when you need to avoid almond flour because of a nut allergy, or for any other reason. With a couple easy tips, coconut flour can also yield delicious gluten free baked goods. Coconut flour is very high in fiber and subsequently absorbs a lot of liquid, so as a general rule, it’s recommended to use the coconut flour and liquid at the same ratio. Coconut flour can also result in very dense and/or dry and crumbly baked goods, so it’s important not to use too much coconut flour, and to use other ingredients to lighten the texture. This is why a lot of recipes that call for coconut flour also call for a lot of eggs. However, then the issue is that the baked goods have an overly eggy taste. Because of this, I prefer to use coconut flour in conjunction with other paleo-friendly flours instead of using it on its own. https://www.youtube.com/watch?v=UEWaInxB4aI
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