We made the mix as directed. We then mixed 1/2 cup coconut sugar and 1 Tablespoon cinnamon in a separate container. Pour 1/2 of the bread mix in the pan, followed by 1/2 of the cinnamon/sugar mix. Then put the rest of the bread mix in the pan and cover with the rest of the cinnamon/sugar mix. Then swirl with a knife. Great bread for having with stew or soup! https://www.youtube.com/watch?v=mybgoG_DHZk
Cordain argues that chimpanzees and horses avoid meat, and they have big bellies that we would have if we didn’t ditch plants for meat. He also says meat increased human brain size, and decreased stomach size so we can have the six-pack abs that chimps can’t. But I looked at his endnotes with citations to research and couldn’t find the source for these theories. I also couldn’t find research showing that legumes and grains were invented by humans.

I’m new to the whole GF thing – I don’t have a physical need/condition for eating grain free, but the whole concept of this healthy way of eating intrigues me, so I’m just “testing the waters.” It is very generous that Elana shares her recipes for free so that I can give it a try before jumping in with both feet – and when/if I do, I’ll be buying her recipe books. Great blog.
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.
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.

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=cnTEnvdLl7E
I made this with peanut butter and it was beautiful. Totally beautiful. Best paleo sandwich bread I’ve ever made. Usually paleo breads are too eggy or dense. This bread bakes wonderfully and is light and rises great. Because I made it with peanut butter, it has a somewhat peanut buttery flavor, but I absolutely love peanut butter so I don’t mind. I’m so excited to bake more and experiment around with add-ins (cinnamon, raisins, and walnuts sounds AMAZING). Can’t thank you enough for this recipe.

Overall flavor: Spot on yummy!!!! The bread is light and moist, and holds up well to a nice slice. A tad on the “oily” side, but as stated I did not use blanched flour so that may be the contributing factor. Will update when I make another batch using either a fine milled version of the almond meal I have or am able to purchase the Honeyville Almond Flour. This reminds me a tad of Irish Soda Bread, in its density and tenderness!! Can’t wait for it to cool entirely so I can make a sandwich. Perhaps Goat Cheese with Heirloom Maters and Basil!!!!


Optimal Diet is a dietary model of human nutrition devised and implemented by Dr. Jan Kwasniewski. Lots of fat and low in carbs. Lots and lots of articles collected from various places. He has an out-of-print book: Optimal Nutrition. The book is explained at the Australian Homo Optimus Association website. A thorough analysis is the first post here: Dr. Kwasniewski's Optimal Diet: Sanity, Clarity, Facts.
A strict paleo diet does not allow dairy products because hunter-gatherers did not milk cows. Some paleo dieters say dairy is OK, especially if it is grass-fed because grass-fed butter, for example, has more omega-3s. Fermented dairy products are also OK for some paleo eaters because they have a lower content of lactose and casein, the two concerns paleo dieters have with dairy.

After making this wonderful bread half a dozen times (that’s in 10 days!) I decided to experiment. To this recipe I added a handful of each: drained and dried Calamata olives, fresh rosemary, raw pecans. I doubled the salt, at least, and sprinkled a few shakes of garlic powder into the batter. The new bread is just delicious. I just finished a piece with a smear of chèvre on it whine still warm.
My substitutions were coconut flour instead of arrowroot and honey for maple syrup AND regular gluten free flour instead of almond flour….some almond flour but not all. I also used 3 large eggs instead of 4 medium ones. With saying all of that I had to put more liquid in..it was too dense. Coconut flour needs more liquid. The bread tastes great but it’s too dense and didn’the rIse enough. Did the maple syrup vs honey or lack of one egg have anything to do with that density? I also don’the like the sweet taste in bread. Don’t eat any sugar so I am probably super sensitive to that taste. Your thoughts on the density, not rising enough and 3 large eggs vs 4 medium ones, in terms of making the bread rise more? Also would like a harder seeded bread. Do u have a recipe for that? I like hard breads. The taste is very good but not for breakfast or sandwiches. Not for me at any rate. Any suggestions? Thanks for ur help!
This is one of the best gluten-free bread recipes I’ve tried. I made mine in a 9 x 5 loaf pan. It’s a little vertically challenged, but it still tastes good and has a nice texture to it. I’m a recovering carb-junkie who realized the one thing I craved most was likely a factor in decades worth of digestive grief. As an experiment, I eliminated wheat products from my diet and my digestive health has shown significant improvement. But I have so missed my morning toast with peanut butter. This bread is a great replacement, one that’s both tasty and nutritious (unlike store bought GF bread). It’s delicious with peanut butter, jam, butter, or just on its own. Thank you for the wonderful recipe!
I am studying nutrition and, like you, understand that many foods labeled as paleo weren’t actually consumed by our paleolithic ancestors thousands of years ago. I guarantee elana knows that as well. Labeling a recipe paleo is an easy way to categorize posts so those eating a paleo, or grain and dairy free whole foods diet, know it’s for them. Hope that clears up some of your frustration and or misunderstanding about paleo recipes. enjoy!
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
This raisin bread will have you wondering if it really is Paleo, or if you’ve just cheated on your diet program. But no worries, everything checks out and you can eat this in moderation just like anything else dubbed acceptable. With ingredients like sweet potatoes, coconut flour, eggs, butter, and raisins, how can you go wrong? She’s managed to exclude all of the things that give the body a hard time in regards to digesting and processing, and replaced them with items that are known to be easy to digest and absorb. https://www.youtube.com/watch?v=fIR_wKNQIYs

photo sources: cavemen elephant hunt, caveman cooking over fire, cavemen hunt paleo bear, milk truck logo, darth vader vendor, storm trooper tomato, lego cook, chef and lego pig, lego explorer, lego muffin, lego bread and carbs, frozen caveman grok lego, lego clock, lego caveman forging for food, caveman with wheel, darth vader and ostrich lego, easing into water lego, lego man with pasta https://www.youtube.com/watch?v=p9nD6DEQ1-U

I am trying this recipe for the very first time. It’s in the oven as I type! I am only 30 hours into a Paleo diet shift, and I am so happy to find a paleo bread recipe. I like eating extra virgin olive oil with bread to get more healthy fat into my diet, and this recipe will allow me to do just that. I am pursuing a paleo – possibly keto – diet for health reasons that also include a diagnosis of MS. https://www.youtube.com/watch?v=BBFw9ymd78k

I made it tonight and use a mini loaf pan. It came out delicious. I used the http://www.tasteofhome.com/article/how-to-cut-down-recipes/ link to adjust the recipe measurements using the one third column. I used 2 egg whites. The slices will be small but it was delicious with melted butter. Keto bread recipes and I have tried quite a few have not turned out well for me. I do not like to waste expensive ingredients that is why I will usually do a small amount first. This recipe has been the exception. It is good simple and delicious. I will make it again using the recipe as written. Note: I whipped the egg whites for 10 minutes to get the right consistency. I hope this helps and thank You Maya for finally for me making a bread that tastes great and is easy to make.


Cordain admits that meat leads to plaque and increases cholesterol where plants wouldn’t. And science establishes that plaque and cholesterol lead to heart attacks and strokes. But Cordain argues that plaque alone is insufficient to cause harm. Rather, it is plaque combined with inflammation that causes heart attacks and strokes. So avoid acid, salt, legumes, wheat, starchy vegetables, dairy, oil, fatty meats, and grains because they cause inflammation. But if both science and Cordain agree that plaque is a necessary part of the heart-disease equation—and that meat causes plaque—why should we follow Paleo rather than just forgo meat?
Healthy, delicious, and simple, the Paleo Diet is the diet you were designed to eat. If you want to lose weight—up to seventy-five pounds in six months—or if you want to attain optimal health, The Paleo Diet will change your life now. Dr. Loren Cordain, the world's leading expert on Paleolithic nutrition, demonstrates how by eating all the lean meats and fish, fresh fruits, and nonstarchy vegetables you want, you can lose weight and prevent and treat heart disease, cancer, osteoporosis, metabolic syndrome, and many other illnesses. Incorporating all the latest breakthroughs in Paleo nutrition research, this new edition of the bestselling The Paleo Diet includes six weeks of meal plans to get you started on the Paleo path to weight loss, weight control, increased energy, and lifelong health.
Nothing like wasting expensive ingredients. I bought the pan, the exact size and brand. My ingredients were exact and fresh and I baked it at 350 for 30 min and it came out completely uncooked in the center and crusty and risen on top. Back in the oven for 15 more minutes – still raw batter through the entire center of the loaf. I now have it back in the oven to finish cooking the center which will no doubt burn the outside. But I’m not wasting all those ingredients and throwing in the trash. Including the pan, I have a huge investment and expected it to turn out so nicely. Is 350 correct? for only 30 minutes? correct? what could possibly cause this. The pan was dead center in the oven as well and my oven works.

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.
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!!!!
I was hesitant at first to try to make the bread because I didn’t want to waste the expensive ingredients. Well the bread taste even better. It doesn’t have any eggy flavor. It actually taste better than any paleo bread I’ve ever had. It was a little dense and didn’t rise as much but it was a first try with seed flour. I did have a reaction from the seeds and the baking soda. Green spots lol. My neighbor said it was the best I have ever made. It will need some tweaking. So Adriana if you find a better way to make this rise better please let me know. It was also a little greasy but just a little. I. Trying pumpkin seeds next. Thank you so much for giving us a great bread recipe that is so versitile. if anyone finds a way to improve this please let me know. You will be very happy if you try this with sunflower seed flour.
Drop Grok into the Hiwi's midst—or indeed among any modern or ancient hunter–gather society—and he would be a complete aberration. Grok cannot teach us how to live or eat; he never existed. Living off the land or restricting oneself to foods available before agriculture and industry does not guarantee good health. The human body is not simply a collection of adaptations to life in the Paleolithic—its legacy is far greater. Each of us is a dynamic assemblage of inherited traits that have been tweaked, transformed, lost and regained since the beginning of life itself. Such changes have not ceased in the past 10,000 years.

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 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.
Today I accidentally used besan (chickpea or garbanzo flour) and again, it came out great. I had forgotten that the almond flour was in the fridge and not the cabinet. I was wondering what was going on when the dough was much more sticky, was slightly darker, and smelled differently. I realized my mistake, cooked it anyway, and now have an acceptable substitute for almond flour. I think I like the almond better, but will enjoy this loaf anyway.

Tapioca Flour: Also called tapioca starch, tapioca flour is made from the root of the cassava plant. Tapioca flour is nearly flavorless, so it’s good for using in both sweet and savory recipes. In paleo baking, this flour helps lighten up and improve the texture of paleo baked goods and make them a bit springier, and also helps with browning. This is why I like using it along with other denser paleo flours, such as almond flour.
Just made this bread this morning and it was wonderful! It will be a life saver since my 2 year old and husband are obsessed with bread. My only problem was that it came out very flat (only about an 1.5-2 inches thick). The only difference I could think of was that the only yogurt I had was plain whole milk, not greek. I was thinking about doubling the batch and cooking time to see if I get a thicker loaf. Any thoughts? It makes a good snack bread, but not sandwich bread since the slices are so small (they’d be finger sandwiches). Thanks again!!
This recipe looks wonderful, Elana! Till now, I made an all-almond flour bread and even though it was semi-sweet and delicious, it was also dense and chunky. Just last weekend, I caught myself wondering – what if I were to add just a bit of coconut flour to create some fluffiness? And then I started fretting about the proportions and decided to sleep on it for a few nights and postpone my kitchen adventures till next weekend.
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
Hey Maya!! This is the 2nd recipe I’ve tried off your website and again I love it!! Turned out really well. I can have sandwiches again or a quick piece Of toast when I’m in a hurry to get out the door. I was skeptical about the xanthan gum since I tried a recipe using psyllium husk powder. I did not like it. I can’t taste the xanthan gum so I have no problem using it going forward. Thanks again for the recipe!!! https://www.youtube.com/watch?v=Oi-920uV3UY
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"Loren Cordain's extensive research demonstrates how modern westernized diets drastically depart from the original diet humans consumed for millions of years. In The Paleo Diet and The Paleo Diet Cookbook, Dr. Cordain shows how diets high in grains, dairy, vegetable oils, salt, and refined sugars are at odds with our genetic legacy and then shares his uncomplicated strategy for losing weight and getting healthy."
The last thing I can think of is the brand of almond flour you’re using and how you’re measuring your ingredients. Not all brands of almond flour are good for baking. Some are coarser and more oily then others, and this can affect the texture of baked goods. I always recommend people to use the same ingredients as I list below the recipes so that there’s no fail. If you can’t find the brands of almond flour I recommend, maybe you can order it online. My favorite brands are by Honeyville, Welbee’s and Nuts.com. Honeyville is now sold at Costco. Let me know if this helps.
Congratulations on this recipe. It does have a great texture and it toasts well. I just couldn’t get past the flavor. I know I have a really sensitive pallet and I can clearly taste the ginger, but what I miss is the yeast flavor. I was so bummed because this is the first Keto Bread I have found that uses yeast and it did rise well and like I said, the texture is great. I think most people will love this. I wish I could turn my taste buds down because all I could taste is the ginger mixed with a weird “seed” flavor that I could not get past. I might try upping the yeast and see if that adds more of that yeasty goodness. Thank you for all your hard work.

While the diet as a whole hasn't been well studied, the benefits of cutting packaged foods from your diet could be huge. According to the Harvard School of Public Health, three quarters of the average American's sodium intake (which is almost double what it should be!) comes from commercially prepared foods. And, one Public Health Nutrition study found that people who cook at least five times a week are 47% more likely to be alive 10 years later compared to those who rely more on processed foods.
Another possibility is that maybe your oven is not well calibrater (which is normal) and your bread needed to cook longer. I suggest next time you insert the stick in a few areas to ensure it’s done throughout. Also, it’s a good idea to purchase an oven thermometer to ensure the temperature is where you want it during baking. They cost less that $20, I got mine for less than $10. https://www.youtube.com/watch?v=tCVSPN30-ZE
Alright. So I saw this recipe yesterday, and knew I had to make it- even on a weeknight. Blender bread = so so easy (thank you!) Long story short, we’ve already eaten the whole loaf. My husband made awesome BLT’s for dinner, my toddler helped himself to a couple after dinner pieces. 😀 THEN. This morning my husband used the remaining slices to make open face breakfast sammies… runny egg and all. I did bake the loaf for quite a bit longer than you posted… but I’m pretty sure that is a reflection of our sad oven more than anything else. The bread has an awesome rustic texture… I’m going to try bruschetta with it next!! We did give each slice a quick fry in bacon grease to “toast” right before serving. Sidenote, I’m 6mo pregnant… so 2 full BLT’s is totally the norm for me right now 😀 Anyway, THANK YOU! This is my first time landing at your site… and I can’t wait to explore more of your recipes!!
Sometimes the terms almond flour and almond meal are used interchangeably. Some people refer to almond flour if it’s made from blanched almonds and is finely ground, and some people refer to almond meal when the almonds are coarsely ground and made from almonds with the skin on. The majority of cookbooks, chefs, and commercial brands don’t differentiate between the two terms, and there are currently no reliable standards for naming the product flour or meal. The best almond flour for baking in my opinion is one that has been ground very fine. But even those may give you different results because all almonds are different. Taste is different and some are oilier. After doing some tests, I found the best brands for baking are by Honeyville, Welbees and Nuts(.com). Hope this helps.

Thank you for this amazing recipe! I didn’t have rings so I used 3 of my 4″ pyrex glass dishes to make 3 buns. I love the texture and the taste is mild. I initially made them for burger buns but now I see they can be so versatile – egg sammies, toast with jam, eggs benedict, mini pizzas, burgers, and so on. Can’t wait to make them again – this is going to be a staple in my house! Thank you!!
I have just found your website and it is fantastic! Sitting at my computer my mouth is watering. I’m very new to the Gluten-free scene and am seriously considering Paleo as well so your website is a godsend. One question though, you mentioned how to measure the flour for your recipes and gave a weight in grams (thank you) but I have tried American recipes before and I think our tablespoon measure might be different also. How many millilitres is there in one of your tablespoon’s?
In William Calvin's The Ascent of Mind, Chapter 8 he discusses why he thinks that the Acheulian hand-ax (the oldest of the fancy stone tools of Homo erectus) was really a "killer frisbee." He argues that natural selection for throwing accuracy, which requires brain machinery, is the evolutionary scenario for bootstrapping higher intellectual functions. There are many more articles about evolution and human development throughout William's extensive site, though much of it these days is on climate change. https://www.youtube.com/watch?v=kKzqFQA9NTc
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