I have to say I am not paleo but am very gluten sensitive. I do not enjoy the texture of many GF breads. I have been trying and looking for bread recipes that were good and grainy and would taste good untoasted for sandwiches. I really enjoy this bread! No toasting necessary! I enjoy playing with recipes so I did grind in some oatmeal for part of the flour. Or ground quinoa. Also have replaced some of the almond flour wth 1/2 cup of cassava flour (from yucca root). Thank you for this great recipe!
I have made this several times and have always dbl’d the recipe as I have a large loaf pan. I have made a few modifications to it over the last couple of batches ~ I changed out the soda for baking powder! Seems to have created greater loft. I changed out the arrowroot powder for tapioca flour, which I like better ( although no difference in flavor, some in texture). I lowered the oven temp to 325 and increased the baking time to 55 min to insure the interior center was cooked. This last bake, I added about a cup of dried currants and it was fabulous. Just a hint of sweet ever so often is a wonderful addition.

Hi Christy, It might be a little more difficult, but in theory possible. You’d need to stir the dry ingredients, then use a hand mixer instead of food processor to mix them with the butter. Then, after beating the egg whites separately, you’d need to mix in part of them, trying not to break them down, then fold in the rest once it’s easier to fold.

But critics argue that the unlimited amount of red meat the paleo diet allows may have an adverse effect on heart health in people with diabetes, as research links eating red meat in excess to poor heart health. (11)  If you have diabetes and don’t moderate your red-meat intake, this could be a big problem, as people with diabetes are 2 times as likely to die of heart disease as people who do not have diabetes. (12)
With a very simple shift we not only remove the foods that are at odds with our health (grains, legumes, and dairy) but we also increase our intake of vitamins, minerals, and antioxidants. Here is a great paper from Professor Loren Cordain exploring how to build a modern Paleo diet: The nutritional characteristics of a contemporary diet based upon Paleolithic food groups. This paper also offers significant insight as to the amounts and ratios of protein, carbohydrate and fat in the ancestral diet.

For the dry bits, I would use a flour sifter or a sieve depending on what you have in the kitchen. Adding in the wet would require a spoon. The food processor simply takes out the labor of mixing it by hand. I haven’t made this one yet (tomorrow I will) but I’ve made banana bread more times than I can remember and only once has it been done in a food processor.


Woot woot for AB bars!!! Yep I still say it. If we if we keep saying it long enough it will probably become cool again…just like floral curtains???? I appreciate how you give all the nut butters their proper chance to be showcased, no playing mess-prone goop favorites. But since today is about AB I have to admit I had an almond butter phase too actually. It was more about excessive almond butter eating though, not making???? (Have you ever tried Justin’s vanilla AB? Probs not since you make your own. But I’m pretty sure there is crack (or frosting) in there, it’s too good.) I tried making my own once, overheated the food processor, never tried again. And honestly just the thought of that goopy greasy cleanup is enough to make me run to the store…I admire your lack of baking laziness???? Buying it also means one less step between me and me shoving THESE in my face, and I am all for speeding up that!! A batch of these and the PB ones so I can do a side-by-side please! And if ever you do go back to cray 500 cookies a day BB, I call at least 50 of them, kay? Love ya❤️❤️ https://www.youtube.com/watch?v=jqjDrTy_n5c
Made this divine loaf for the very first time this morning, following the recipe exactly. It’s already half gone! I’ve tried multiple paleo sandwich bread recipes and none of them have turned out great…except this one. It’s simply delicious. Thank you so much for sharing this recipe. It’s obvious that a lot of trial and error went into perfecting it. It’s so so good!
I didn’t read through all 400+ comments, so I don’t know if this has been discussed, but this recipe calls for a really huge amount of baking soda and doesn’t have the huge amount of acidic ingredients needed to balance it. I tried it anyway as written and sure enough, the resulting product smells and tastes like un-neutralized baking soda. Normally a recipe like this would use baking powder, so I tried again, using 1.5 tsp of baking powder instead of the baking soda. I eliminated the vinegar, since its main role would be to neutralize (some of) the baking soda.
Hi Faith, I make a similar bread almost every day (from the Plant Paradox Cookbook), and it calls for full fat coconut milk…it works great as well. I will try your apple cider vinegar today, as the recipe I’ve been using calls for red wine vinegar. Thanks so much for posting, and thank you for the Arrowroot substitution…sometimes it can be a challenge to find! :-D
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
Maya, I can’t tell you how excited I am to find this recipe! I have three young cats who are on a raw diet. In my previous life I was a home economics major and was taught not to waste anything. So from making their raw food I have the byproducts of egg whites and chicken bones and skin. It all gets frozen for future use. I use the bones and skin to make my own bone broth but I have egg whites out the ying yang! They are frozen in jars with the measurement of the contents on the lid. Now I’m going to thaw some and make bread! Have you tried making french toast with this?
I tried this several times and the taste was excellent, much better than expected. Even though not especially crumbly , it was for my monster sandwiches. So I tried a few times to modify it , and the one where I doubled the arrowroot and added one tablespoon of gum arabic worked really well. I looked up gum arabic in pubmed and could not find any negative effects, but some positive. Also I did use a substantial portion of butter from Brittany, which I found at Trader Joe’s. This butter is super tasty and since it is from southern europe probably approved by Dr. Gundry ( low casein A1).
I have made this several times and have always dbl’d the recipe as I have a large loaf pan. I have made a few modifications to it over the last couple of batches ~ I changed out the soda for baking powder! Seems to have created greater loft. I changed out the arrowroot powder for tapioca flour, which I like better ( although no difference in flavor, some in texture). I lowered the oven temp to 325 and increased the baking time to 55 min to insure the interior center was cooked. This last bake, I added about a cup of dried currants and it was fabulous. Just a hint of sweet ever so often is a wonderful addition.
I love this bread, and so do my German, bread-loving children! Hearty, rich German bread is the best in the world so that’s no small praise. I have a regular glass loaf pan, and adapt the recipe to make a full-size loaf. I add 1 extra egg (very large) and increase other ingredients 25%. Baking time is usually 5-10 minutes longer, although I reduce the temperature to 325 after it begins to brown to compensate for the glass pan. Topped with butter or pumpkin seed butter, this is my 3-year-old son’s favorite “treat” ever! https://www.youtube.com/watch?v=_6RGTb3Yki0
Despite the fact the Paleo diet eliminates food groups vital to health, Katz believes the eating pattern has some merit. "Every species on the planet does well on the diet which it natively adapted. And the idea that things would be different for our species is absurd. There is some modern science to show its benefits, but with limitations. Those limitations include what it is compared to (everything is better than the typical American diet), and how genuinely 'Paleo' it really is," adding that there's a big difference between what meat enthusiasts casually call "Paleo" and legitimate Stone Age Homo sapiens eating patterns, which by today's standards would make a huge negative impact on the environment. "To procure the wild plants and animals required for sustenance depends on a lot of space per person," Katz says. "I have done the math, and for the current human population to eat that way would require about 15 times the surface area of the planet. Eight billion Homo sapiens cannot be foragers, or substantially carnivorous, without decimating the planet."

Hi Rosa, thank you so much for sharing your feedback and modifications. The texture you got was definitely because of that. This bread only has 9g of Net Carbs per slice (based on 10 slices per loaf) so it’s pretty low already and I hope you make it with arrowroot next time to compare. Please report back here if you do and let me know how it goes and how do you like it.
In the long term, you have to be sure you’re getting calcium and other nutrients you’re missing by not having dairy products and certain grains. Some paleo-approved foods, such as salmon and spinach, contain calcium, so you have to be sure you’re including them in your diet. It would be a good idea to check with a registered dietitian, too, to make sure you’re meeting your calcium and other nutrient needs.

WOW! WOW! WOW! Did I say Wow! This is exactly what I have been looking for, a low carb bread as I am a diabetic. I did not know that arrowroot is a carb but I calculated that 1/2c. equals 72 g. of carbohydrates roughly. So not too bad. I have enjoyed every recipe I have tried so far. I can’t tell you how happy I am that I accidentally discovered your website. Keep up the good work!! I just can’t stop making everything I see. ? https://www.youtube.com/watch?v=lpygmaabb9E

Evolution of the Human Diet: The Known, the Unknown, and the Unknowable by Peter S. Ungar. Diet is key to understanding the ecology and evolution of our distant ancestors and their kin, the early hominins. A study of the range of foods eaten by our progenitors underscores just how unhealthy many of our diets are today. This volume brings together authorities from disparate fields to offer new insights into the diets of our ancestors. Paleontologists, archaeologists, primatologists, nutritionists and other researchers all contribute pieces to the puzzle. The book has four sections: Reconstructed diets based on hominin fossils--tooth size, shape, structure, wear, and chemistry, mandibular biomechanics. Archaeological evidence of subsistence--stone tools and modified bones. Models of early hominin diets based on the diets of living primates--both human and non-human, paleoecology, and energetics. Nutritional analyses and their implications for evolutionary medicine. https://www.youtube.com/watch?v=LssXGFdueFM
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