I am allergic to chicken eggs so I have to use duck or no eggs. I will look for lighter flax though. I just thought there was no difference but colour. I did try it with two of the duck eggs only using the whites. It came out a bit lighter but still dense. My 4 year old even loved it and that is a hard thing to do lol! I toasted in a pan with grass fed butter and put maple syrup on, he asked for it the next day (this is a child that hates breakfast food)! So good! Thank you!
I accidentally forgot mine when my “timer” didn’t remind me. I remembered it and pulled it out after it had been in the oven an extra 13 minutes. It was almost perfect. I also just whisked vigorously as my processor is missing since the last move. I will definitely make it again, but I will likely play with it a bit as I am hoping to find a few versions to make regularly to replace my family’s usual bread. Even our most finicky eater is loving these recipes so far. Thank you! https://www.youtube.com/watch?v=6DwSUL-i8i0
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Gluten is a protein found in things like rye, wheat, and barley. It’s now being said that much of our population may be gluten-intolerant (hence all the new “gluten-free!” items popping up everywhere). Over time, those who are gluten intolerant can develop a dismal array of medical conditions from consuming gluten: dermatitis, joint pain, reproductive problems, acid reflux, and more.
Bread was phenomenal!! I followed the recipe exactly, I had a bread pan that was about an inch wider than yours but bread still rose. Looks great, looks just like a loaf of banana bread! The bread is very buttery in flavor, I can’t have more than one slice it’s pretty rich. It’s a dense bread like banana bread. I was SO excited when I pulled it out of the oven and it looked and tasted good I did a little “I made BREAD!” dance. Alas, bread, I have missed you… https://www.youtube.com/watch?v=CSrH4elI5uc
Hi Ria! First off- coconut four will not work as a sub for arrowroot- they have completely different properties and react differently, so that’s why your bread didn’t work out. If you follow the recipe it should turn out great! I love your adventurous spirit in cooking 🙂 I would suggest making the recipe as directed for better results. About the hard bread- I have a fabulous hard crusty bread in my paleo bread ebook that fits the bill (seeds can easily be adds to it). Hope that helps! 🙂 🙂 Hard bread recipe: https://paleoglutenfree.com/shop/quick-easy-paleo-breads/
WOW! This bread is amazing! I have Gestational Diabetes, and have been struggling with bread since it has been spiking my sugars. Normally I don’t each much of it, but I was just craving it today. So I made a loaf and it is delicious! I went through the comments because I only have a full size loaf pan, and did as someone else mentioned, increased the recipe by .5 (for the eggs did 8 eggs rather than 7), and it came out the perfect size and absolutely delicious. Looking forward to enjoying it the rest of the week. I used a glass full size loaf and cooked for 40 minutes at 350 degrees. I topped it with extra flax seeds because I too love the nutty flavor of flax.
Several examples of recent and relatively speedy human evolution underscore that our anatomy and genetics have not been set in stone since the stone age. Within a span of 7,000 years, for instance, people adapted to eating dairy by developing lactose tolerance. Usually, the gene encoding an enzyme named lactase—which breaks down lactose sugars in milk—shuts down after infancy; when dairy became prevalent, many people evolved a mutation that kept the gene turned on throughout life. Likewise, the genetic mutation responsible for blue eyes likely arose between 6,000 and 10,000 years ago. And in regions where malaria is common, natural selection has modified people's immune systems and red blood cells in ways that help them resist the mosquito-borne disease; some of these genetic mutations appeared within the last 10,000 or even 5,000 years. The organisms with which we share our bodies have evolved even faster, particularly the billions of bacteria living in our intestines. Our gut bacteria interact with our food in many ways, helping us break down tough plant fibers, but also competing for calories. We do not have direct evidence of which bacterial species thrived in Paleolithic intestines, but we can be sure that their microbial communities do not exactly match our own.
Hi I’m just trying this recipe for the first time. I’m currently proving my dough, but was a little confused at one point in the instructions. As I’m not much of a baker I really wasn’t sure what to do, after mixing the wet ingredients with an electric mixer. Was I meant to continue to put flour and sour cream in with the electric mixer, or switch to manual mixing? Or should I have used a dough hook? That seems to be a gap in the instructions, perhaps assuming that the reader will know what to do, but I really didn’t!
Hi Keith, hope I can help a little. Coconut flour is very dry and absorbs a LOT of moisture so it is most difficult to replace in recipes. I have had success increasing other flours and/or reducing liquid. Coconut oil can be replaced with ghee or olive oil, but the taste will change a bit. I use date sugar or honey (again, adjust liquid) in some recipes. It might just be easier for you to do a web search for coconut-free recipes!
I love this recipe and I like to tweak things. I came up with a tweak to make banana bread. Since holiday baking is my weakness and I had an almost suicidal reaction to wheat (I really know I’m allergic now) I wanted some banana bread. I subbed 1 cup of almond flour to walnut flour, omitted the ACV, added sweetener to taste, 1 tsp vanilla, 1 tsp pumpkin pie spice (sugar free) and 1 mashed banana. I LOVE banana so I also added a little banana flavoring. Baked up to a heavenly bread that I can eat without bloating and severe mood reactions!! I LOVE this site for recipes!! My next attempt will be either pumpkin bread or orange cranberry. Makes a great “I NEED SWEET” snack or breakfast as I’m zooming out the door.
I am a complete fan of yours and have been trying various recipes over the years that have loved by my family! I tried making this bread today. It was cooked all the way through but looked rather pale. I wanted to put it back in the oven a little longer but feared that this plan would make things way to dry. Any thoughts with what I can do differently next time? https://www.youtube.com/watch?v=T-u8kW-OlqQ
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. https://www.youtube.com/watch?v=po3If8ARqDQ
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=tog85hxZauU
I cannot adequately share my enthusiasm for this bread. I’m not much of a bread maker so the tips were very helpful. I went through the effort to get the recommended ingredients and the cost was well worth it. I’ll be making several loaves. I’ve only recently switched to a keto diet and have been disappointed over and over again when I try new recipes as replacements for my favorites. THIS WAS THE FIRST SUCCESS!! Tastes great. I dont question that its bread, no tricking myself to like it. Thank you so much! I can’t wait to try more of your recipes!
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Carb count excludes sugar alcohols. Net carb count excludes both fiber and sugar alcohols, because these do not affect blood sugar in most people. We try to be accurate with this information, but please feel free to make your own calculations.
Made this for the first time and after reading all the reviews about dense and not rising, decided to separate egg whites and yolks and whisk first the whites and then the yolks to increase volume, as one would for a sponge cake. Must confess to adding a pinch of cream of tartar to the whites, ( this is one of the ingredients in baking powder so shouldn’t upset the purists). I also only had almond meal ( trader joes) unblanched, and substituted fresh lime juice for the vinegar and used 1tbsp olive oil, didn’t have coconut oil. Once all three bowls were mixed thoroughly (1.whites, 2.yolks plus honey, oil and lime juice, and 3. dry ingredients whizzed tog. In processor,) gently fold all together, yolk mix into whites, then dry mix into egg mix . Put into oiled loaf pan and bake as directed……….it turned out just perfect and delicious……..looks like the picture only much darker because of the almond meal…..more like a whole wheat loaf would look…I am so pleased, the added step is worth the trouble, it rose to the top of the pan and very light and easy to slice.
Hi Elana, first let me say this bread is DELICIOUS! It turned out sweet, very moist, and just wonderful. HOWEVER, I am new to gluten free baking and despite the deliciousness of the bread, I ended up with a very faint ammonia-ish smell/after-taste and for the life of me I cannot figure out why. The only difference in the way I made my bread from your recipe is that I used whole, raw almond meal and whole, raw flaxseed meal, because that is what I had on hand. Oh and i used pure maple syrup instead of honey. https://www.youtube.com/watch?v=xs9JZayv4xA
When I tried this yesterday, it didn’t bake all the way, specifically most of the center was still raw. So after eating what was edible and tossing the rest (how do you do that btw, I always feel so bad throwing away the unfavorable outcomes…) I tweaked it as follows, went back today and now it’s great! I substituted 1 tsp baking powder and 1/2 tsp baking soda for the baking soda and baked it in the preheated oven at 325° for about 55 min. Thanks Elana for your hard work! Keep it up, it’s highly appreciated!
The digestive abilities of anatomically modern humans, however, are different from those of Paleolithic humans, which undermines the diet's core premise. During the 2.6-million-year-long Paleolithic era, the highly variable climate and worldwide spread of human populations meant that humans were, by necessity, nutritionally adaptable. Supporters of the diet mistakenly presuppose that human digestion has remained essentially unchanged over time. https://www.youtube.com/watch?v=zhL5DCizj5c