I am so happy that I found your site! I have been trying for a couple years to find a good bread/roll recipe (I’m kind of picky) and this is the first one that I have absolutely loved. My kids love them too. I am going to order the molds you use but for now am making them in a muffin pan and they turn out great. So far I’ve used them with tuna salad and your sloppy joe recipe (which is also delicious! ) https://www.youtube.com/watch?v=WT3-ea4BwiE
Mine had a distinct ammonia scent, which I noticed from the comments was an issue for a few other posters as well. My research tells me not enough acid in my batch to neutralize the soda. I may have left it a bit too long in my processor because my coconut oil was lumpy and I was trying to break it up. It tastes a bit like Irish soda bread, which is not my favorite. I’m thinking of experimenting with baking powder instead to suit my personal preference.
These cookies are not only absolutely adorable, but with spicy seasonings like cloves, cinnamon, nutmeg, and ginger, they also scream, “It’s holiday season!” (Note: We fully support making these year-round while singing carols at the top of your lungs.) And don’t stress if you don’t have cookie cutters to make gingerbread people; just drop spoonfuls on the tray and bake.

Paleoista: Gain Energy, Get Lean, and Feel Fabulous With the Diet You Were Born to Eat by Nell Stephenson. Paleoista is not only a how-to book, it is also a glimpse into the life of a woman who gives advice on how to eat this way, and lives the life, day in and day out. The author's websites: NellStephenson.com Nutrition & Fitness and Paleoista.com. To be published May 1, 2012. https://www.youtube.com/watch?v=9mgiY1oLE-g
The Vegetarian Myth: Food, Justice, and Sustainability by Lierre Keith is against industrial farming. She spent 20 years as a vegan, and now reveals the risks of a vegan diet, and explains why animals belong on ecologically sound farms. And as all the neolithic foods we avoid are produced on industrial farms, she is against the foods we avoid. Here's a well thought out review by Eric Wargo: Clubbing Vegetarians Over the Head With the Truth.

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!


I just found this recipe and I notice that the recipes are very similar: this one has the addition of a little coconut flour, half the salt and half the vinegar, but maintains the baking soda quantity. How does the the texture of this bread compare to your low carb corn bread? I’m very curious about what went into the decisions that differentiate the two breads.
A diet high in phytic acid, which can be found in whole grains (it's in the bran) and beans like soy, is very detrimental for mineral absorption. Phytic acid strongly binds to minerals like calcium, iron, zinc and magnesium to form insoluble salts, phytates, which precipitate from the body and are not absorbed. Staffan Lindeberg has written a summary on phytic acid.
I had to make some changes. I’m allergic to chicken eggs so I used duck eggs. I don’t use flaxseed; it’s an endocrine disruptor but I had hemp seed powder so I used that. I also have chia seed to grind so I will try that next time. Baking time was 10 minutes longer, maybe because of the duck eggs. Slices beautifully and is delicious! Thank you, Elana, for looking out for us Paleos!
I made it today. Didn’t have applesauce so I tried apricot puree. Not sure what the batter should look like mine was thick so added juice from the stewed apricots had to add water so that it resembled batter. Didn’t have the round pans so I used little loaf pans took longer to bake. End result bread chewy not fluffy doesn’t taste bad but definitely not what the picture shows. Will have to remember the applesauce next time. ? Does the batter resemble pancake batter or a quick bread batter https://www.youtube.com/watch?v=A-VRe3Xkvzo
Even if eating only foods available to hunter–gatherers in the Paleolithic made sense, it would be impossible. As Christina Warinner of the University of Zurich emphasizes in her 2012 TED talk, just about every single species commonly consumed today—whether a fruit, vegetable or animal—is drastically different from its Paleolithic predecessor. In most cases, we have transformed the species we eat through artificial selection: we have bred cows, chickens and goats to provide as much meat, milk and eggs as possible and have sown seeds only from plants with the most desirable traits—with the biggest fruits, plumpest kernels, sweetest flesh and fewest natural toxins. Cabbage, broccoli, cauliflower, Brussels sprouts and kale are all different cultivars of a single species, Brassica oleracea; generation by generation, we reshaped this one plant's leaves, stems and flowers into wildly different arrangements, the same way we bred Welsh corgis, pugs, dachshunds, Saint Bernards and greyhounds out of a single wolf species. Corn was once a straggly grass known as teosinte and tomatoes were once much smaller berries. And the wild ancestors of bananas were rife with seeds. https://www.youtube.com/watch?v=5iMM4Cx_bKk

I just came across this recipe as I am venturing into the Paleo world, as well as looking for recipes for my daughter who has really bad eczema and is off dairy, eggs (whites), wheat and soy. Do you think an egg replacer would work OK in this recipe? I’ll probably give it a try with the replacer I got from Whole Foods, but was wondering if anyone had already tried this recipe without eggs? I don’t know if ghee will work for her if she has to be dairy-free. Would coconut oil work the same? Thanks for any help/input! 🙂
I just stumbled upon your website today..perfect timing! I have been struggling with my first month of switching to the Paleo lifestyle. I love to cook, love to eat, and hate being restricted. Even though I very rarely crave pasta, grains, or dairy I was going a bit nutty because I’m now “not allowed” to have them. Your website has been a blessing. Already today I have made the silver dollar pancakes for breakfast, the Paleo bread for the rest of the week and have so many other recipes I can’t wait to try! https://www.youtube.com/watch?v=CTxpNjgsbI0
Delicious! I had to use white rice flour as I didn’t have coconut and it wasn’t available at the store across the street. It smelled a bit odd, but tastes great! Anyone have any ideas as to why all my breads come out the height of biscotti (ok, maybe a little taller, but not much)? I use a Pyrex glass loaf pan. I try to avoid using Aluminum cookware and I’m tempted to try the cast iron pan that several people raved about, but I am definitely looking for a sandwich bread shape. I would love some feedback on that.
Robin, if you use a larger size pan than I indicate for the recipe, your batter won’t fill it up and your loaf will be flat. An example is if you fill a 1/2 cup with 1/2 cup of water, the water comes to the top of the cup, if you transfer that 1/2 cup of water to a 1 cup measuring cup, it will only fill it halfway. That’s what’s happening to the bread when the pan used it too large. I’m so glad that the bread tasted wonderful!

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.
I am so looking for breads that work……….this does not……I have your books………..but the question about the ammonia…….they are an in your face issue…………for me, not till I sliced the loaf……but my nose is very sensitive….and I taste the amonia without ingesting the product…………my Mum, who has no sense of smell left, loved it…….. time to keep trying…………I am borderline diabetic, mum is, and my lover is in denial……………..so looking for something that passes as ‘bread’…………..thanks for the help………….luckylin………. https://www.youtube.com/watch?v=upEoaM5u34Q

Just tasted this….excellent. Much fluffier than 2.0, though similar in flavor. I used coconut palm sugar syrup (boiled 1/2c water, added 1c organic coconut palm sugar, reduced heat for 3 min until dissolved, let cool before using, store in mason jar in fridge) which I use to replace any sweetener in baking…agave, honey, etc. Worked great in this as well. So moist too. Awesome texture! Thanks Elana!
I had an awful experience with the recommended Magic Line loaf pan. The uncoated “natural” aluminum this pan is made of can dissolve and leach into food that contains acidic ingredients. I’ve been using anodized aluminum cookware for years to prevent this from happening, and I should have known better, but I ordered the pan from Amazon anyway because I wanted the little square slices.
Hi Kristi, I’m glad you liked the taste! Sorry it didn’t rise for you. It’s hard to say what happened without being in the kitchen with you. Were the peaks in the egg whites not firm enough, or did they fall too much when folding with the rest of the batter? That is the main culprit I can think of, as the egg whites are a big part of what creates the volume in this bread.
LOREN CORDAIN, Ph.D., is one of the top global researchers in the area of evolutionary medicine. Generally acknowledged as the world's leading expert on the Paleolithic diet, he is a professor in the Health and Exercise Science Department at Colorado State University. Dr. Cordain and his research have been featured on Dateline NBC and in the New York Times, the Wall Street Journal, and other media. He is the author of The Paleo Diet and The Paleo Diet Cookbook, among other books, and makes regular media and speaking appearances worldwide.
Hi Winston! 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 bread “rising” and the height of the loaf :-)
thank you for prompt reply. I do hope it tastes better than other low carb bread I’ve made and thrown out because I dislike the taste and sometimes it was too wet. It looks great so will try and report back. I must find something I like as at the moment am tucking into “normal” bread and that’s not good for my wastline or my diabetes. Thanks for the inspiring recipes. https://www.youtube.com/watch?v=oIRxU_ni1XY
The Paleo diet not only misunderstands how our own species, the organisms inside our bodies and the animals and plants we eat have evolved over the last 10,000 years, it also ignores much of the evidence about our ancestors' health during their—often brief—individual life spans (even if a minority of our Paleo ancestors made it into their 40s or beyond, many children likely died before age 15). In contrast to Grok, neither Paleo hunter–gatherers nor our more recent predecessors were sculpted Adonises immune to all disease. A recent study in The Lancet looked for signs of atherosclerosis—arteries clogged with cholesterol and fats—in more than one hundred ancient mummies from societies of farmers, foragers and hunter–gatherers around the world, including Egypt, Peru, the southwestern U.S and the Aleutian Islands. "A common assumption is that atherosclerosis is predominately lifestyle-related, and that if modern human beings could emulate preindustrial or even preagricultural lifestyles, that atherosclerosis, or least its clinical manifestations, would be avoided," the researchers wrote. But they found evidence of probable or definite atherosclerosis in 47 of 137 mummies from each of the different geographical regions. And even if heart disease, cancer, obesity and diabetes were not as common among our predecessors, they still faced numerous threats to their health that modern sanitation and medicine have rendered negligible for people in industrialized nations, such as infestations of parasites and certain lethal bacterial and viral infections.
The almond bread toasts well! I enjoy it with avocado in the mornings or all sorts of toppings. I feel great after eating it and restaurants let me hand them the bag and they toast it for me or use it to make sandwiches! I am very happy I can eat a bread with no nightshades-potato starch, e.g., nor yeast. My arthritis is absent when I refrain from nightshades and fermented items. I eat gluten and dairy free due to autoimmune issues and have normal labs with these dietary changes. I eat from the garden and meat, but really like breads! I like ALL of Julian’s breads and there is zero competition out there! Thank you, Julian, for loving us enough to feed us!

The theory is our bodies were designed, and still optimized, to eat what our Paleolithic ancestors ate. Like your hunger-gatherer forefathers, on Paleo you get all the meat from wild animals and unlimited fruits and vegetables you can eat. But no starchy vegetables (like potatoes), no legumes (like lentils or beans), no wheat, and no grains (like quinoa or corn) because those plants were invented by human beings during the agricultural revolution after our Paleolithic ancestors left the planet. You get one cheat day where you can eat whatever you want (“Occasional cheating and digressions may be just what you need to help you stick to the diet.”) No oil because it puts omega 6 and omega 3 ratios out of whack which should never exceed 2:1, except olive oil if you must. Dairy is also prohibited. And meat must come from animals that weren’t fed grains (like corn) because grains lead to inflammation and increased fat.
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.
Hello, this bread recipe looks great, and I really want to make it for my dad who is intolerant to gluten and must settle with the sad and tiny store bought gluten free loaves. However, the only bread pan I have is one inch larger in dimensions, do you recommend increasing the recipe? Like doubling it or using 1.5 times the ingredients? Thank you :)
Traditional lemon bars are so good, but that sugar high comes with a subsequent crash. That’s not the case with this Paleo-friendly version. Using honey instead of refined sugar keeps things sweet without throwing your blood sugar out of whack, while using coconut flour in the crust makes it perfectly crunchy. Make an extra batch because these will go quickly.
I would like to try this Paleo recipe as it really does look like a healthy one! We appreciate all your hard work “tweaking” these recipes to get them just right! However, I would like to comment that some of your recipe “supporters” live in Canada and we can’t get some of the brand named items you mention at times. Perhaps for this reason some have asked re substitutions. As an example, I made your Chocolate Prune Bars the other day but wasn’t sure about the NuNaturals Stevia. I didn’t know whether it was a powder or a liquid, and since we don’t have that brand here I took a “leap in the dark” and used SweetLeaf Vanilla Creme since there was vanilla in the recipe anyway. I’m sure yours turned out better than mine but I’m going to try again. Also, wasn’t sure whether the chocolate chips were semi-sweet or unsweetened, but just used what I had, which was bittersweet. I guess that item is pretty well a personal choice. Just thought I would let you know that we do have some different brand names in Canada which can sometimes confuse the issue.
I’ve lived with food intolerances for about 30 years so I’m happy experimenting with all sorts of different ingredients. However, I’ve recently realised I have a problem with gluten and whilst I can make breads such as this one successfully I’ve never found a substitute that gives me the elasticity of gluten (I am unable to eat gluten free flour and having found out the ingredient that gives it the elasticity I no longer want to eat it). Have you ever found a flour or a combination of ingredients that gives the elasticity to make something like pitta bread? May I say that I wish I’d had access to your blog, ideas and cook books 30 years ago, they’re fantastic and my life would have been so much easier. Thank you for making the time to both experiment and share your ideas with others. https://www.youtube.com/watch?v=R5PEhRsdGIU
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=l7JHpDDGZUk
This has been happening to me too! I make it exactly how the recipe is written. I tried baking it longer and its still hollow in the middle and mushy. It used to come out perfect for me but the last 4 times it has been this way. I just recently moved and made the first loaf in the new oven and same thing!! So frustrating. Maybe cover it with foil and cook it even longer than 35 min? What rack should it be on? Please help!! I can’t live without my paleo bread!!
I made this bread last night and it turned out so delicious and moist! My 2 & 4 year old couldn’t get enough of it either which was so exciting to see. I want to start making this bread for my daughters school lunches but it’s a nut-free school. Could the almond flour be replaced by coconut flour? Or any other flour? If so, whould the measurements change of the ingredients? I am not a baker so I am a bit clueless.
hi – thanks for the recipe…we LOVE all your recipes in your books and blogs..and we are a Paleo and dairy free..Paleo my husband and son HAS to because of dairy intolerance. I would like to mention that those following a strict Paleo diet need to omit the Flax. Flax is not a paleo ingredient as it is a cultivated grain. I have omitted the flax in your recipes when called for and you never miss it. Thanks again for all of your hardwork and recipes!!!

Paleo Comfort Foods: Homestyle Cooking in a Gluten-Free Kitchen by Julie Sullivan Mayfield and Charles Mayfield. Implementing paleo guidelines and principles in this book (no grains, no gluten, no legumes, no dairy), the Mayfields give you 100+ recipes and full color photos with entertaining stories throughout. The recipes in Paleo Comfort Foods can help individuals and families alike lose weight, eat healthy and achieve optimum fitness, making this way of eating sustainable, tasty and fun. The many reviews at Amazon are basically flawless. The sole complaint is over the lack of nutritional information. But there is no counting on the paleo diet and its inclusion would have been inappropriate. Published September 10, 2011.
This cornbread is cooked up southern style, but because it’s using ingredients that are Paleo friendly it clocks in as a low-carb food. Isn’t it nice to not have to worry about carbs, calories, fat grams, points, or any other silly thing they have you counting on other diet programs. With Paleo your focus is on using pure, wholesome, natural ingredients and eating until you feel satisfied. It’s about taking a philosophy towards food that is more in line with our body’s natural state of being, before we went and mucked things up with agriculture. This cornbread goes great with a bowl of Paleo chili.

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!
Jump up ^ Hall H (2014). "Food myths: what science knows (and does not know) about diet and nutrition". Skeptic. 19 (4). p. 10. Fad diets and "miracle" diet supplements promise to help us lose weight effortlessly. Different diet gurus offer a bewildering array of diets that promise to keep us healthy and make us live longer: vegan, Paleo, Mediterranean, low fat, low carb, raw food, gluten-free ... the list goes on. (subscription required)
I went to buy Xanthan gum at a store in my little town and it was like $17! I wasn’t paying that much, so I made it without but I will be ordering some online. I followed your directions exactly (minus Xanthan) and used Swerve for the sweetener. I couldn’t wait for it to cool so I had a piece right after it came out of the oven, it was delicious! I find it a tad sweet for bread, but that’s ok I’ll just cut back on the sweetener if I want to eat it for a sandwich..all sweeteners are a little different. It had a beautiful crust on it and was a tiny bit crumbly, almost reminds me more of muffin texture, I’m thinking maybe the Xanthan will give it more of a chewy bread texture?
I love love love love!!! This recipe. My only questions are how should I store the bread? And how long should it last without spoiling? I made a loaf on Sunday evening and kept it in an airtight container on my counter. By Friday morning (or maybe even before because I hadn’t eaten it for a day or so) it was ripe. Smelled like something was fermenting. Any tips? Maybe I should have stored it in the fridge.
Paleo eating requires a lot of planning, prep time, and mental resolve. For instance, eating out on the diet isn't as simple as ordering chicken and a salad. Think: In what oil was the chicken cooked? Did any of the salad toppings come processed, canned, or packaged? "As with every elimination diet, it's just not doable long term," Dr. Ochner says. While weight loss is far from the sole purpose of eating paleo, going on and off of the diet can lead to big weight swings. Any yo-yo diet starts in weight loss from both muscle and fat, and usually ends with weight gain of all fat, which contributes to a slower metabolism and increased insulin resistance.
This was fantastic!! I didn’t have coconut flour, flax meal or apple cider vinegar. I made due with regular white distilled vinegar, coconut cream powder (happened to buy some at the Filipino store last night.) I did add about a 1/4 cup of Truvia baking sugar, maybe it wasn’t even a 1/4 cup; I didn’t measure. It came out so good. Moist and springy like a sponge cake. Now I can have my bread!! Thank you so much!

Grass-fed meat is recommended on the paleo diet because it is leaner than meat from grain-fed animals and has more omega-3 fatty acids, the healthy fats that reduce inflammation in the body and protect your heart. A typical American diet is high in saturated and trans fats and lower in healthy poly- and monounsaturated fats, hence the paleo diet's emphasis on grass-fed meats, as well as seafood. https://www.youtube.com/watch?v=0xU0XX4beBk
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