Hello! I was wondering if you had ever doubled or tripled the recipe in order to use a standard size loaf pan? I wasn’t paying attention to the size and made a regular recipe in a standard loaf pan and the results were, well, flat. Then I realized my goof. Hoping to avoid the purchase of another pan, but will definitely buy a new one if it means I can make this bread!
I’ve been following a gluten-free diet for two years now. I don’t adhere to a strictly Paleo diet but I use a lot of Paleo recipes I find on Pinterest. This is the first time I’ve ever left a comment or feedback. After enduring many labor-intensive, gluten-free and Paleo bread recipes, I have found my go-to! This is SO simple with a WONDERFUL taste and texture! I don’t keep flax on hand so I use sweet sorghum flour (I realize that’s not Paleo but it works for me.) I also add a packet of quick rise yeast simply because I like yeast flavor. I turn my oven on the lowest temp and set the batter on top of the stove for an hour and it does rise nicely. There’s no need to wait if you’re not looking for it to rise. The hands on time is just as the recipe indicates-minutes! I also just realized that the Paleo casserole dish I had intended to make for dinner tonight (and have already made several times) is from the same source and is DELICIOUS and healthy, comfort food! Thank you Kaylie for the simple, fantastic recipes!
This bread is, hands down, THE best GF/paleo bread I have ever had or made in my life. It is so simple, so easy, so perfect, and so delicious that I haven’t been able to stop staring at it, mouth agape. (Quite convenient since that makes it easier for me to continuously eat it.) With Kerry butter it is simply divine. I will never want for another quick/soda bread recipe ever again.
I made this recently and it was fantastic! Thank you. Although I don’t usually eat dairy, I used Greek yogurt instead of coconut cream because of the calorie difference. I recalculated the loaf based on 10 slices and found that each slice was 186 calories, so it was much less than the 280 listed. I calculated 17.5 grams carbs, 4.1 grams fiber, 13.4 net carbs, and 10.2 grams fat. Of course, the calculations depend on the brands that you use. I used Bob’s Red Mill brand Golden Flax Seed Meal, Super Fine Almond Flour (but have ordered Wellbee’s for future use), and Arrow Root flour. https://www.youtube.com/watch?v=ZSvXnAYW4Tg
Nutrition & Physical Degeneration by Dr. Weston Price's book puts to rest a lot of myths about diet, dental, physical, and emotional health, and presents the strongest case for a super-nutritious Native (or Paleo) Diet. His book outlines the conditions/causes for exceptional health. A classic that was first published in 1938. The Soil and Health Library has a Book Review by Steve Solomon. If you don't buy the book at least read the review. N.B. If you live in one of the countries where this book is now in the public domain, you can read it online. But not if you live in a country where it is still under copyright protection.
When I make this easy bread recipe, I weigh the zucchini and then use the food processor’s grater attachment to grate the zucchini right onto the batter, which is another time saving step! While this recipe is perfect for the end of summer when your garden is overflowing with zucchini, we also love to make this over the holidays to give to friends.
Sounds like your baking soda is old and/or spoiled. It explains the lack of rise, tingling tongue, chemical taste (washing soda [sodium carbonate, I think] is made by heating baking soda [sodium bicarbonate] in big ovens), and maybe the extra salty flavor, too. I’ve had bad baking soda spoil baked goods, and it’s a real bummer. Hope you try again, though.
For those who were considering ordering Paleo bread from the Julian Bakery online, just a word of caution: beware! The bad reviews are really true, and I’m not one who usually does any online reviews. I have ordered both the almond and the coconut breads for awhile. I am not sure what to make of the taste of them, but the almond is definitely a no-go for me. The coconut was palatable, if you chug down some liquid with it and pretend you’re not about to choke! It’s gagging, tasteless, and soggy-at-times bread, but I guess I was desperate for a slice, truly desperate to think it was edible.
Thank you soooo much for posting this recipe. I have been eating grain free and paleo since mid December and have been craving a nice sandwich. I have tried several bread recipes, but have found them to be dry, this bun recipe is AWESOME. It is moist, tasty and doesn’t fall apart — delish and sure has added a lot of new choices to my menu. It is awesome toasted which adds even more — BLTs here I come. So easy to make. I use a 4″ silicone mold to make mine and they are absolutely perfect.
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.
I made this today and here’s what I used as far as brands: Bob’s Red Mill Superfine Almond Flour (made with blanched almonds-no skins), Bob’s Red Mill Arrowroot Flour, Tillamook Butter, Zoi Greek Yogurt, Kirkland Salt, Arm & Hammer Baking Soda, Bragg’s Apple Cider Vinegar, and ground & whole flaxseed from the bulk bins at WinCo. I also added maybe a tablespoon of honey and used extra large eggs. I read through most of the reviews and based on one I decided to mix the dry ingredients as stated and mix the wet ingredients leaving the egg whites out. I whipped the egg whites until soft peaks formed and then gently mixed wet and dry ingredients together. Lastly, I gently folded in the egg whites, poured the batter into a pan lined with ungreased parchment paper, and topped with whole flax seeds. I baked this in a 7.75″ x 3″ Fat Daddio bread pan at 350 degrees for 35 minutes. It is perfect. It even rose about an inch. Perfectly baked, sliced very easily (very little crumble), and made a delicious (not too eggy) turkey sandwich. I’m super impressed. Thanks for sharing this recipe!!
The Great Cholesterol Con: The Truth About What Really Causes Heart Disease and How to Avoid It by Dr. Malcolm Kendrick reveals that high cholesterol levels do not cause heart disease; that high-fat diets–saturated or otherwise–do not affect blood cholesterol levels; and that for most men and all women the benefits offered by statins are negligible at best. Other data is also provided that shows that statins have many more side affects than is often acknowledged.
The Paleo Answer: 7 Days to Lose Weight, Feel Great, Stay Young by Loren Cordain. The author shows you how to supercharge the Paleo diet for optimal lifelong health and weight loss. Featuring a new prescriptive 7-day plan and surprising revelations from the author's original research, it's the most powerful Paleo guide yet. Published December 20, 2011.
Transfer bread dough to prepared loaf pan, using a wet spatula to even out the top. Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has risen just past the top of the loaf pan. How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so. And keep in mind that if you use a larger loaf pan it won't rise past the top. https://www.youtube.com/watch?v=MgOUkynhyyk
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?
As you might expect from the previous paragraph, eating plenty of fresh fruits and vegetables naturally leads to higher fiber intake. Dietary fiber is essential for good health, and despite what you’ve probably heard, whole grains aren’t the place to find it. Non-starchy vegetables contain eight times more fiber than whole grains and 31 times more fiber than refined grains. Even fruits contain twice as much fiber as whole grains and seven times more fiber than refined grains!
I just made it using all the the optional ingredients but I didn’t have a food processor so I whipped/mixed everything by hand. One thing I noticed is that the top of the bread cracked unevenly. Could I have over fluffed the egg whites? Maybe creating an artificial cut in the middle could solve that next time? It rose very well and nearly doubled in size, though the size is still a bit small for my liking. I will most likely use 1.5x the amount next time. It smells great and I’m about to chow down on this!
I’ve been following your blog for a long time, I eat since seven years organic and gluten free (brown rice, millet, buckwheat). I have fibromyalgia and have no sugar, cereals and milk. For a year, I do still suffer from a fungus in my gut, so I want to try the paleo diet, so no more grain! I have some of your recepies tried and what are they delicious, never thought that the bread would be so nice! Even better than brown rice and buckwheat! My English is not so good, but wanted to let you know that I love your recipes and I occasionally make a link on my blog for you!
I really do hope you read this. It may make a difference to some people. I know it makes a huge difference to me. I tried your paleo bread recipe and several other bread recipes on other websites. I kept tasting a bitter undertone in the bread. Every time it would just make me gag. I finally figured it out that it’s the almond flour. It makes sense now, since almonds DO have a bitter aftertaste. But it usually doesn’t matter when using whole or chopped almonds. So I tried your paleo bread recipe by replacing it with cashew flour. I had to make the flour myself in the vitamix blender, but it worked real well. AT LAST, NO BITTER UNDERTONE! I recommend informing people that cashew flour is an alternative. The only problem I have now is that it still doesn’t have that wheat bread taste. I tried increasing the flax seed meal to 1/2 cup and reducing the cashew flour to 1 3/4 cups but the flax seed meal still didn’t shine through. I know flax seed meal has the potential to create the taste. I intend to increase it further in my next attempt. BTW, I’m not worried about the phytoestrogens in flax seed because my naturopathic doctor says it doesn’t act like real estrogen.
Anna are you saying even though you omitted the almond butter and just made the bread with the rest of the ingredients it was exactly as if the almond butte was in the recipe. Was there any difference at all like holding together as well, or maybe it did not rise as much, etc. Can you please explain what was different and which was was better in taste and texture and rising, etc. Thanks
According to the CDC, cardiovascular disease is the number one cause of death in the United States. Interestingly however, our Paleolithic ancestors and contemporarily studied hunter-gatherers showed virtually no heart attack or stroke while eating ancestral diets. The references below will explore these facts to better help you understand the heart-healthy benefits of a Paleo diet. https://www.youtube.com/watch?v=XyiCfNSG1_A