Good to know these can be made without the palm oil. Can’t wait to try them! Many of us looking at these dietary changes see palm oil a lot, and it’s in many things on the grocery shelves. I avoid it completely however as unfortunately it’s production is destroying HUGE amounts of habitat/wildlife so isn’t a good ethical choice. Thanks for your great site!
I made it this afternoon and it is delicious!! My main problem with other paleo breads was that they crumble, but this one holds its shape so well and toasts amazingly! I didn’t have honey and had to sub maple syrup and it was delicious and I doubt there was much difference taste-wise from the honey. But just FYI to those minus honey, maple syrup is a fine substitute! https://www.youtube.com/watch?v=utN3rSTuH6o
In Cooked, Pollan describes how bread might have been first created: Thousands of years ago, someone probably in ancient Egypt discovered a bubbling mash of grains and water, the microbes busily fermenting what would become dough. And unbeknownst to those ancient Egyptians, the fluffy, delicious new substance had been transformed by those microbes. Suddenly the grains provided even more bang for the bite.
I had no idea what had happened, but knew I would probably not be taking photos of that particular loaf to share with you all. I didn’t even know if I could eat it. Luckily after a bit of research I found out the true cause. It turns out, when sunflower seeds are cooked together with baking soda, they react by turning bright green. It’s also completely safe to eat, though it looks quite strange. The entire baking incident turned out to be a happy accident because I made it the weekend before St. Patrick’s Day. So I found myself with a loaf of green bread in spirit of the holiday. I had stumbled upon a natural form of food coloring, completely by accident.
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.
Hi V. Not all my recipes need nuts or almond flour, but most my baked goods do. This is because almond flour gives the best texture. If your son is allergic to nuts I would suggest substituting the nuts for seeds, and the almond flour for pumpkin or sunflower seed flour. You can also try using a gluten-free oats flours. I haven’t made this substitution in many of my recipes, but it’s worth a try. Please let me know how it goes.
Wowwwww!!! This is amazing. I had to change the recipe a bit (I followed the top recipe) because of lack of ingredients. I used Raw Almond Flour (not blanched); I used only three eggs + one chia egg + one flax egg; and my pan was about 8.5*4, so a bit bigger than recommended; I did not use the food processor, just mixed everything with a whisk and a spoon. Even though the pan was larger the height was great, and I’ve never had such a moist bread. Incredible! It is so delicious and wonderful. And so easy to make!! Thank you so much- I haven’t eaten anything like this since quitting gluten. This will be my go-to bread from now on.
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.

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!


Just made this bread tonight and I love the texture. I am still deciding on the taste. It reminds me of cornbread which isn’t a bad thing, necessarily. I think when I make an actual sandwich out of it I will not even notice the difference. Also thinking it could be good for a casserole of some sort. We also had your Chipotle Orange Chicken and that was a big hit! I am loving this site, a huge THANK YOU!

The Soft Science of Dietary Fat is a summary of an article in Science Magazine reporting that mainstream nutritional science has demonized dietary fat, yet 50 years and hundreds of millions of dollars of research have failed to prove that eating a low-fat diet will help you live longer. In fact, there are good reasons to believe high-carbohydrate diets may be even worse than high-fat diets. Here is the text from the original article by Gary Taubes.
This is such an excellent versatile recipe and definitely my favorite gluten-free bread recipe. I find that I’m perfectly satisfied using almond meal that of almond flour. And it has adapted well to any other kind of nut or seed meal I have tried so far. Last week I used all pecan meal is my favorite today taste wise. I also often mix half of another nut meal with half almond meal. Second favorite was half almond meal with half sunflower seed meal the taste was delicious. However the sunflower seed meal did turn green like I did read. . . Morning I may Kallof with all walnut meal and I’m sure it will turn out cause of all the work you did in creating this recipe. Also I never use a food processor I mix it all by hand and it still turns out.
Hi Solange, if you use the recommended size baking pan, the bread will be the proper height. If you use a pan that is bigger than the one I used, your bread will rise, but it won’t fill the pan to the right height. Here’s an example that might help –if you place 1/2 cup of water in a 1/2 measuring cup it will be 100% full to the top of the cup. If you put the same 1/2 cup of water in a 1 cup measuring cup it will only fill it 50% and will only be 1/2 full in height. That’s why a loaf pan that is too large doesn’t work for this recipe when it comes to the height of the loaf :-)
Weigh your ingredients. This will forever be a staple recommendation for any sort of gluten free baking here at gnom-gnom. As aside from leading to less dirty dishes, it will ensure consistent results time and time again. Remember that gluten free (and particularly keto) baking is notoriously finicky, and measuring by cups is anything but accurate. And if you don’t own a baking scale, measure with cups by dropping the ingredients onto them rather than scooping them out (which often leads to overpacking). https://www.youtube.com/watch?v=qBt-yRHqajM

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
As for the mixing…I mixed the dry ingredients in one bowl, then separated the egg yolks and whites, in bowls. I whipped the whites until they were thick. I added the yolks to the whites, and added the honey and oil. I mixed that up. I added the wet to the dry and mixed. It was really thick. Then I combined the baking soda and vinegar, mixing them. I added them to the whole mix and slightly stirred.
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.
Actually, I m not talking about Wheat flour. I suggested Vital Wheat Gluten and Wheat Protein Isolate. Which are low in carbs. Vital Wheat Gluten is 4g carbs per 1/4 cup and Wheat Protein Isolate is 2 to 3g per 1/4 cup. There is actually Low Carb bread being sold out there with these ingredients now. And, Oat Fiber actually has zero carbs. So, it is Keto. Especially, that you really don’t need to use much during baking. Most used would be Almond or Coconut Flour. I am doing Keto to loose weight and get back in shape. I have no Gluten allergies. So, for those that do, this isn’t a good choice, but it is for me.
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…
I made this bread tonight and it did not rise well but the taste was great. My yeast did proof well so I know that was not the problem. I did accidentally omit the cream of tarter but will try again with that ingredient. After reading many of the comments I think I should have let the bread proof more. It did not rise much after 50 minutes but I needed to get it baked before bedtime so did not let it proof any longer. I also wonder if it was warm enough in the location I placed it. Next time I’ll be sure to let it proof longer and find a warmer place. I do have a question about separating the liquids. Wondering if beating the egg whites to stiff peaks with the cream of tarter then folding them in last if that would help with the rising. Just worry dough would be very stiff and incorporating the beaten egg whites would be hard.
There has been so much nutrition and dietary mis-information in the past 100 years, it’s very confusing to sort it all out. I’m thankful I found Paleo! And as paleo shoppers, we know to avoid the center of the market and stick to the outside loop which is where we find the lean proteins, the nuts, seeds, greens, vegetables and fruits. It not only saves us time when we shop, it keeps us healthy.

Mine came out perfect following the directions exactly (and for the first time, one of my recipes looks exactly like the picture!). I was having problems baking gluten free foods in my new house, I had to extend cooking times and then they were unevenly cooked often. I finally had the temperature checked on my oven and it turns out my temp was running quite a bit lower, the repairman said it was a common issue. Once adjusted my GF recipes are coming out perfect. (It seems gluten free baked goods are a little more tempermental.) Just a thought, the trouble may be your oven.

Well, I took the chance and sprayed my glass bread “pan” with non-stick spray instead of using the parchment paper and it worked great! My bread turned out just like your photo and it is very tasty. Now I must share how it started out though because this little loaf of heaven cost me a lot of money. I am very clumsy and this event proved that. I managed to bump something and knocked my glass bowl I started working with onto the floor and shattered into a million pieces, not only that but my iPad flew off the counter with it and the glass on the iPad is also shattered, but for now, it is still working. I lost a half cup of almond butter in the mess but that loss was insignificant in the overall scheme of things and I had enough to complete my task of making a loaf of this yummy bread so for that I am truly grateful. I am dying for a cucumber tomato sandwich which is why I wanted some bread. I grew my own tomatoes and cucumber and now need to sprout some broccoli sprouts to have on that sandwich! I can’t wait. On my test piece, I spread some of that yummy almond butter on it and had that for supper with a glass of goats milk. I have leaky gut and find that a Paleo diet works the best with the least amount of stress for me. I felt much better today than I have in years, so maybe, I am finally getting well, but not sure yet so don’t want to get my hopes up too high, but am very optimistic! Noticed when I was at work that I actually felt almost well today! Only worked 3 hours but there was a definite improvement. I will be exploring the rest of your site. Thanks for posting this! Yummy!
This is such an excellent versatile recipe and definitely my favorite gluten-free bread recipe. I find that I’m perfectly satisfied using almond meal that of almond flour. And it has adapted well to any other kind of nut or seed meal I have tried so far. Last week I used all pecan meal is my favorite today taste wise. I also often mix half of another nut meal with half almond meal. Second favorite was half almond meal with half sunflower seed meal the taste was delicious. However the sunflower seed meal did turn green like I did read. . . Morning I may Kallof with all walnut meal and I’m sure it will turn out cause of all the work you did in creating this recipe. Also I never use a food processor I mix it all by hand and it still turns out.
The Great Cholesterol Con by Anthony Colpo. The definitive book on the non-dangers of dietary cholesterol and saturated fat was The Cholesterol Myths by Uffe Ravnskov, 2000. This book is six years newer. Its forward is by Uffe Ravnskov. To get a wonderful description of the book read the leading review at Amazon. The many reviews there average to 5 stars. https://www.youtube.com/watch?v=0U1qQM2vV_E
Thank you so much! I didn’t have any flax for the first couple of batches, so subbed extra almond flour, then made it my bread machine and it was a hit. But for this batch, I doubled to make two loaves using the ground golden flax and baked it in the oven, and it was even better!!! My son who has celiacs loves it. This is a godsend with school lunches coming up again. https://www.youtube.com/watch?v=xO9hgIjup6c
Fresh fruits and vegetables naturally contain between five and 10 times more potassium than sodium, and Stone Age bodies were well-adapted to this ratio. Potassium is necessary for the heart, kidneys, and other organs to work properly. Low potassium is associated with high blood pressure, heart disease, and stroke — the same problems linked to excessive dietary sodium. Today, the average American consumes about twice as much sodium as potassium! Following a Paleolithic diet helps to remedy this imbalance.
I love this recipe and I have one slight problem, during baking the top cracks on either one or both sides and puffs up, which crates a separation from the rest of the loaf. Still tastes great though. I’m wondering if it’s from either not mixing enough or mixing too much in the food processor or if there is something else I’m doing wrong? Not sure how I can send you a picture of todays load?!
My results: A nice golden loaf which did require an additional 10 min of bake time! I was very careful as to “fold” in the wet ingredients to the dry. It was “pourable” into the pan. I did not chill the coconut cream ( as I bought “cream” not milk). Next loaf I will chill it first. My loaf did not rise as much as in the picture, but only slightly “shorter”. So a smaller pain ( 7.25x 3.5) might fix this.
I added chia seeds to give the bread a bit of a healthy crunch, but also for the many nutritional benefits of these little wonders.  This a great low carb bread full of all my favourite low carb flours and so easy to make too.   You could add other flavours to this with herbs and spices and not be disappointed.  My next plan with this is to probably add some seeds to it.    https://www.youtube.com/watch?v=6JMPLMKoDMA
This was my first attempt at GF baking…and it turned out okay as in it’s not burnt and definately edible. I think I had glass pan issues…and I didn’t realize you had to melt the coconut oil since the recipe didn’t specify in liquid form vs soft solid…but my main comments is that it’s just too eggy. Like French toast eggy. Definately not what I’m looking for as a GF bread option to eat in the morning WITH EGGS. On to the next recipe.
Thank you Lexi for sharing your “Sandwich Paleo Rolls” recipe!! This is the second time that I have made them and each time I make a double batch!! I make the rolls in a muffin tin as I do not have the round forms. I also substituted coconut oil for palm oil — I used the same amount. These are GREAT right out of the oven with a bit of butter and some honey!! 🙂 The rolls are just as good and soft 3 days after baking them. Thank you!! Thank you!!
What is the tunnel effect? A hole or a tunnel of “less-cooked” batter as I am encountering? It’s not raw enough to not eat. Just a tad denser and wetter. But it’s truly delicious. I finish it off under the broiler for 2-3 minutes other wise the too does not brown even after 30-33 minutes. Any suggestions on cooking all the way through? (Oh…I should ad that I’m using a 5×9 Pyrex for baking. That’s prolly part of the problem).
Hi V. Not all my recipes need nuts or almond flour, but most my baked goods do. This is because almond flour gives the best texture. If your son is allergic to nuts I would suggest substituting the nuts for seeds, and the almond flour for pumpkin or sunflower seed flour. You can also try using a gluten-free oats flours. I haven’t made this substitution in many of my recipes, but it’s worth a try. Please let me know how it goes.

I used the right sized pan after reading further into the blog it was the almond flour I used it was almond meal/flour. I went to one of your preferred sites and ordered flour from there. I am new to this type of baking so I am learning as I go. Do you have the nutritional breakdown of this bread printed somewhere? I am not seeing it on the recipe.

Success! My very first attempt at baking “paleo”. This is very tasty and so very easy. I used the recipe with honey and coconut oil. I recently shifted my diet to low carb and no sugar, and really needed a bread that fit the new diet. This is perfect. THANK YOU for sharing the years of experience and knowledge you have with cooking Paleo. I think the size of the pan is very important to get a rise out of the mixture, so folks just follow this fool proof recipe and enjoy. I bought your recent book, Paleo Cooking, on iTunes so it is easy to have the recipe at my fingertip on my phone right there in the kitchen.
I have recently discovered your website and I’m so pleased that I did. There is so much content there. It’s the bread I’m particularly interested in at this point since I have not had any bread for about two and a half years so I went straight there. I tried your world famous paleo bread and I must say it was very nice. However it does not look like your bread in that mine was much darker and much denser. I tried to find a comment where you addressed this issue but I only got as far as some comments regarding the height of the bread. You stated that the tin size was most likely incorrect. I’m sure my tin as a bit on the big side but when I look at the pic of your bread I can see yours is a much lighter bread than mine and also much lighter in colour.
as soon as I saw this recipe I knew I had to try them, made a few changes considering what I had in my pantry. Used 1/4 cup hazelnut meal/flour, added texture, 1/4 cup blanched almond meal/flour, and 1/2 cup tapioca flour. Instead of applesauce I used. Cacique cream Mexicans atria sour cream, that flavor is awesome! In place of palm oil I used coconut oil, and I used sea salt. The dough tasted awesome, it’s cooking now, they smell so good, also added bit of cilantro for the sandwich we will be using them for. Ok they are done, they look fantastic. Wish. I could post picture. Thank you Lexi for this simple awesome bread! Bug hugs!
This rose really nicely and is pretty light and fluffy. It doesn’t have the exact same texture as wheat bread, but we thought it was close enough. My husband and I enjoyed some turkey sandwiches today, and our 3 year old loved her “PB&J” with sunflower butter. I packed everyone’s lunch in the morning, and they were still good at noon (kept in a cooler).
There is little argument over the health benefits of fruits and vegetables. They are chock-full of vitamins, minerals, fiber and antioxidants. The only caveat for paleo dieters is that some vegetables are starchy (e.g., potatoes) and some fruits are higher in sugar (e.g., bananas). So, if you are trying to lose weight or watch your blood sugar levels, eat these in moderation. In fact, potatoes are banned from some versions of the diet. https://www.youtube.com/watch?v=ahgdolunZDE
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