I also doubled the recipe in an attempt to make the loaf larger, because my loaf pans are bigger. After doubling, I took out enough of the batter to make 6 rolls in a muffin top pan. I filled the holes not quite to the top, then put the remaining batter into the loaf pan. It didn’t seem to help with the size of the loaf much. I may try it again using the full double batch. I added 7 minutes to my bake time for the bread and did the toothpick test. I have to say, I prefer the rolls, which I baked for 18 minutes. They are wonderful for breakfast when filled with an egg, sausage, and cheese!
So I’m pretty familiar with the science of baking, and I also understand there’s significant differences when omitting gluten. The recipe calls for sour cream, and vinegar, both acids that work best as leaveners when combined with baking soda, then baking powder (1 part soda 2 parts cream of tartar (another acid) and straight cream of tartar. So it calls for acid in four separate forms. In standard baking that calls for baking powder you add soda when adding additional acid such as sour cream, buttermilk etc… when a small amount of acid is added to bread dough it increases the yeasts ability to give lift by creating gluten, but to much kills the yeast entirely. So in the absence of gluten, isn’t the acid used here excessive? I wonder if a reduction would cause greater rise? What is the purpose of the baking powder combined with the yeast? Can you please explain the science behind this? P.S. the flavor of this was excellent but it didn’t rise as expected despite an excellent yeast test, fresh powder, and 1 hour in the proof box. https://www.youtube.com/watch?v=og2X4Tb6LdE
Made this today. Came out perfectly! Hubby and son are grain free, and son has Autism which comes with food sensory issues and limited palate! My son liked this bread. It’s true that it’s not a standard slice like with traditional loaves made with wheat flour, but it’s big enough to make a sandwich still. Thanks for the great recipe! Tried to rate it but it won’t let me go up to 5 stars so rather than give you less, I’ll just not rate it officially. But….5 stars!!
Just made this, thank you for the recipe! My loaf pans were too wide so I used 6 Texas size muffin tins and they came out great. I used maple syrup instead of honey because, well, I live in Vermont and my husband sugars. I am fairly new to Paleo and I’ve been an avid baker for decades-I miss baking! I will experiment with this recipe for sure, using it as a base. The first thing I am imagining is lemon poppy seed and baking them in mini muffin tins. Or baking in a cast iron skillet in the oven like corn bread. And maybe a morning glory version. Oooh my world just opened up.
Well… it turned out beautifully. It rose evenly, it was light, fluffy and baked through. It tasted very good, both plain and toasted with butter. I truthfully do not know if I would add the butter the next time I make a loaf because I was so pleased with this version. I will likely reduce the erythritol to 1 tablespoon or less for a more subtle sweetness in the future. This recipe has so many flavour possibilities and I look forward to trying out all of my ideas using this excellent base. It is also good to know that it can be made without the additional fat component. Don’t get me wrong, I am keto and a committed high fat enthusiast but slathering some fat on top of the bread… butter, pâté, nut butter… will work just fine for me.
This is a list of paleo diet meats allowed on the diet. Almost all meats are paleo by definition. Of course, you’ll want to stay away from highly processed meats and meats that are very high in fat (stuff like spam, hot dogs, and other low-quality meats), but if it used to moo, oink, or make some other sound, it’s almost certainly paleo (and, yes, that means you can still have bacon). Here’s the full list of paleo diet meats. https://www.youtube.com/watch?v=ye-LAMIU_vo
Hi, Kaylie. It’s yummy! I just made the bread and ate 4(!) slices before slicing and freezing the rest. I followed the recipe exactly, using the same ingredients, measurements, temp. and baking time. I was surprised by the size of the finished loaf. It measured 3 7/8″ wide by 2″ high. I can’t imagine making a sandwich with slices that size! That said, it tastes great, and has a very good texture. At 35 minutes, I used a toothpick to see if it was baked through. The toothpick came out clean, but on slicing it, I think I’ll give it a few more minutes when I make it again. Thanks for the recipe.
I didn’t measure my pan but when I baked this bread it was a bit flat also, so I cut the loaf in half, and then sliced each half into bread sized pieces. It worked perfectly for full sized pieces that looked like ‘normal’ bread. I cannot get over how easy and delicious this bread is. My sweet son can have no grains, and no honey….so I left out the honey and added 1 tsp of xylitol. So so good. And this morning when I toasted a piece for him, he thought I made a mistake and gave him ‘real’ bread!
The rationale for the Paleolithic diet derives from proponents' claims relating to evolutionary medicine. Advocates of the diet state that humans were genetically adapted to eating specifically those foods that were readily available to them in their local environments. These foods therefore shaped the nutritional needs of Paleolithic humans. They argue that the physiology and metabolism of modern humans have changed little since the Paleolithic era. Natural selection is a long process, and the cultural and lifestyle changes introduced by western culture have occurred quickly. The argument is that modern humans have therefore not been able to adapt to the new circumstances. The agricultural revolution brought the addition of grains and dairy to the diet.
Combining higher protein intake and fresh vegetables leads to another major benefit: blood sugar stabilization. Between 35 and 45 percent of the average Paleo diet is comprised of non-starchy fresh fruits and vegetables that won’t spike blood sugar levels, making it an optimal diet for diabetes prevention. This is because nearly all of these foods have low glycemic indices that are slowly digested and absorbed by the body.
I have a problem, Im hoping someone here can help me with! I have a wheat allergy, very lactose intolerant, allergic to chick peas, and also sensitive to most other grains (rice flour is one the safe ones). I really thought the paleo diet would be able to help me, but Ive bought a cookbook, and look on various sites and most of the recipes call for coconut flour, coconut oil, coconut aminos, coconut crystals, or coconut milk; and I have a bad intolerance to coconut! Its not an allergy, but it will make me very uncomfortable for at least a cpl hours! I saw one question that was brought up, that said that almond flour and coconut flour are used for different reasons and connot be interchanged, so is there anything out there that can be used in replace of coconut oil, coconut flour, coconut aminos, and coconut crystals that will still make the recipes come out good?
But how can we convince folks to give it a try? “I think we have to lead with pleasure,” he says. Aside from the many health benefits, cooking is also “one of the most interesting things humans know how to do and have done for a very long time. And we get that, or we wouldn’t be watching so much cooking on TV. There is something fascinating about it. But it’s even more fascinating when you do it yourself.”
Whether you're living the paleo lifestyle or you're just looking for some new and fun recipes, these easy desserts are a great way to satisfy that sweet tooth. Not only are these treats considered paleo, but they're also fast, simple, and totally delicious. With chocolate recipes, be sure to pick a dark chocolate, the darker the better. And as a general guideline, stay away from granulated sugar and instead opt for natural sweetners like coconut sugar, agave, or raw honey, all of which are paleo-approved.
Hi Jen, It sounds like it needed to bake for longer – this is why it sunk and was still moist. The timing varies by ovens and even different pans. I hope you’ll try it again and just keep it in there for longer. You can cover the top if it starts to brown too much. For the one you made, depending on how moist it was in the middle, you may be able to salvage it somewhat by pan frying the slices.
I love this recipe! This last time I made it, I split the dough into 6 rounds and baked it in my bun pan, making 6 “hamburger buns”. I like this size better than the loaf slices because I can get a more substantial sandwich. It held up great to a BBQ chicken sandwich as well as a simple almond butter and jelly sandwich… I think this will be my preferred way of baking the bread. Thanks for such a great recipe, Elana, I love it!
This bread is so so good! I love that it doesn’t have Cassava flour, which upsets my stomach a little. It was so easy and the recipe is also pretty forgiving. I had a crazy two year old (who I thought would like to “help”) and an infant while I was making this and ended up spilling some of the flours and I didn’t measure very accurately and it still came out amazing! Thank you for the recipe!
The Stone Age Diet: Based on in-depth studies of human ecology and the diet of man by Walter L. Voegtlin. This was self-published back in 1975. Only a couple hundred copies were printed and distributed to friends and relatives. No one knew the book existed until some years later. In no way is he the father of the paleo diet. It is impossible to purchase. Apparently his descendents are planning a reprint, though the book is poorly written and not based upon factual anthropological information that even was available then. We have put up his Functional and Structural Comparison of Man's Digestive Tract with that of a Dog and Sheep. And a PDF can be found here. https://www.youtube.com/watch?v=PKF5zGzOkyo
I’m new to the paleo lifestyle, if I’m honest I’m new to healthy non fast food lifestyle as well. I have recently undergone gastric sleeve surgery and had thought I would never be able to eat a sandwich ever again. Then I found the Paleo food movement and in particular your site. I have tried a lot of your recipes and this bread is my favorite. I love how moist it is and that it remains fresh for a full week. It also freezes well too. Thank you so much for re-introducing me to the sandwich.
I found this recipe after buying Paleo Bread at Wholefoods. It was SO bad that it drove me to find a good recipe to make my own. When I read the review that it wasn’t too eggy, I was sold. I am not a huge fan of eggs (too bad for someone attempting a primal diet) so I was set to try this. I followed the directions exactly…even taking extra time to beat the eggs. I used the yoghurt instead of coconut cream. It came out perfect. Thank you for making something edible and still Paleo. I tried to give this recipe 5 stars but it’s having a glitch and won’t let me. 5 stars!!! https://www.youtube.com/watch?v=czd0Er-_qI8
Today I accidentally used besan (chickpea or garbanzo flour) and again, it came out great. I had forgotten that the almond flour was in the fridge and not the cabinet. I was wondering what was going on when the dough was much more sticky, was slightly darker, and smelled differently. I realized my mistake, cooked it anyway, and now have an acceptable substitute for almond flour. I think I like the almond better, but will enjoy this loaf anyway.
These paleo 7 layer bars make the perfect gift for your friends and family since they look amazing and can be easily packaged. It makes so much sense why I used to see these magical 7 layer bars everywhere during the holidays now. Plus, they’re easy to make and, now that we can make them vegan, paleo, and even clean eating, you can share with almost anyone!
I made your bread yesterday. You are right–it IS the best tasting keto bread yet! And I’ve made dozens of recipes through the years! I enlarged it–made a recipe and a half, and used a 9×5 glass pan. I confess, I did make a mess of it at one point. I used carton egg whites, and they didn’t do as well as fresh egg whites do. I ended up with a lot of foam on top and liquid on the bottom. I tried adding the dough to it, but had trouble smoothing out the many lumps. Soooo, I used my hand mixer to mix the whole mess. I put it in the pan and decided to just throw it out, thinking it could never turn into a good loaf of bread. But I went ahead and put it in the oven, and it turned out great! The rise was higher than any other almond flour bread I’ve ever made. So it’s obviously a very “forgivable” recipe. Many thanks!!
The trouble with that view, however, is that what they’re eating is probably nothing like the diet of hunter-gatherers, says Michael Pollan, author of a number of best-selling books on food and agriculture, including Cooked: A Natural History of Transformation. “I don’t think we really understand…well the proportions in the ancient diet,” argues Pollan on the latest episode of the Inquiring Minds podcast (stream below). “Most people who tell you with great confidence that this is what our ancestors ate—I think they’re kind of blowing smoke.”
The Vibram Fivefingers KSO Trek is a more rugged version of the popular KSO. Made from K-100 high performance kangaroo leather, the KSO Trek boasts extreme strength for excellent durability; amazing breathability; perspiration resistance to prevent sweat damage and prolong shoe life; and features MicrobloK anti-microbial treatment. These Vibram shoes are made for rugged outdoor use, providing grip and traction over a variety of surfaces. Additionally, the individual toe pockets separate and strengthen toes to improve balance, agility, and range of motion; while the thin EVA midsole and Vibram Performance rubber outsole allows your feet to move the way nature intended. The Vibram FiveFingers KSO Trek Shoes are perfect for light trekking, trail running, fitness walking, and travel. https://www.youtube.com/watch?v=Isfh0AtkZd0
Ohhhh! Almond flour and coconut flour! I love it. I have made bread with just coconut flour, and love the texture, but find it too sweet. The almond flour bread I love the taste, but it’s a bit dry. This recipe sounds like a great match. I can’t wait to try it. Thanks for working so hard to find such amazing recipes and then sharing them with the world!
Hi I made the Easy paleo keto bread 5 ingredients. It was moist, texture was good but it didn’t turn out completely white, more like a pale yellow and the crust was overdone. I opted for honey as my sweetner because this bread is for my nephew who has autism and we want to keep it as natural as possible. I baked the bread exactly at 325 for 40mins uncovered and then another 40mins covered (tent). What could I do next time to achieve a white bread with golden crust?
It is interesting in gluten free baking how seemingly minute changes can have a big effect on the taste, texture, consistency and rise of the finished product. I thought it was just me that had such an enhanced palate (since I have Fibromyalgia, CFS, etc) my senses and nerves are forever enhanced. In my vanilla oat banana quick bread recipe I have found that variations in the type of pan etc will change the entire finished product. I have tried it in a large loaf pan, mini loaves and muffins. This recipe which I created works best as mini loaves. Just last week I made it and I used my nutri bullet instead of my food processor to ground the oat, corn meal and corn starch flour blend I created and it made for a very fine powder. This change in the texture of of the flour gave the bread a different texture. It was a slight change that only I would have noticed but I was going crazy trying to pinpoint what made the difference. I pinpointed that in order to get the rise and texture I prefer, I need to use mini loaf pans and pulse my blend in the food processor. I feel like these variations are part of all baking but pronounced in gf baking for sure. https://www.youtube.com/watch?v=gxU39NIEUEQ
I decided to make these magic little bars into paleo 7 layer bars to avoid all the refined sugar and grains that you’ll typically find in a 7 layer bar. There was just one last question I needed to have answered: What’s the difference between magic mars and 7 layer bars??? I finally found out: NOTHING! You could easily just call these bars 7 layer magic bars.
Diet has been an important part of our evolution—as it is for every species—and we have inherited many adaptations from our Paleo predecessors. Understanding how we evolved could, in principle, help us make smarter dietary choices today. But the logic behind the Paleo diet fails in several ways: by making apotheosis of one particular slice of our evolutionary history; by insisting that we are biologically identical to stone age humans; and by denying the benefits of some of our more modern methods of eating.
The paleo diet (also nicknamed the caveman diet, primal diet, Stone Age diet, and hunter-gatherer diet) is hugely popular these days, and goes by one simple question: What would a caveman eat? Here, we explain what the paleo diet involves, its pros and cons, and, ultimately, what a modern person needs to know to decide whether or not to take the paleo diet plunge. https://www.youtube.com/watch?v=DrqWr0sMi30
Oils are trickier. Loren Cordain, Ph.D., founder of The Paleo Diet Movement, breaks down which oils are healthy on the paleo diet: olive, walnut, flaxseed, macadamia, avocado and coconut oils are all allowed because they were gathered directly from the plant. While our hunter-gatherer ancestors probably did not consume flaxseed oil, it is allowed because of its content of high alpha-linolenic acid (ALA), a type of heart-healthy, anti-inflammatory omega-3 fatty acid.
Elana I just love your recipes. I love the fact they are simple, don’t take long to rustle up, require minimum effort or minimal cookery skills, have few ingredients that I always usually have and ones I know (no going to Amazon to buy stuff I’ve never heard of before and don’t know how to use)they always work and I can depend on them every time, they taste amazing and you have such a variety on your website! I am a huge fan and when I search for gluten-free paleo recipes your website is the first place I come to and I usually find exactly what I need right here! This bread recipe is amazing and sooo good! I will def. be making this bread more regularly now as others’ just don’t compare! Thanks for all your hard work!
I didn’t have almond flour so substituted 1 cup millet flour and 1 cup sorghum flour for the almond flour, and baked in an 7.5″ x 4.5″ x 2.5″ loaf pan. The loaf was short, about 1.5″ tall, the texture was pleasantly dense and held together well. The taste, however, was pasty (like flour) and the bread was dry. (I noticed afterwards that the sorghum flour package said to substitute 15-20% sorghum flour in your recipe, so that may have affected the taste and dryness.) I tried a slice with a topping of honey, and that was pretty good, but not good enough. So I made croutons, which were delicious. I cut the bread into small cubes and spread them on a cookie sheet, sprayed them with olive oil spray and drizzled 1/2 stick of butter over them, then seasoned generously with Nature’s Seasonings and garlic powder (for a richer crouton, could also sprinkle with parmesan cheese). I tossed them to distribute the seasonings and baked them at 350 degrees about 20 minutes until crunchy. I’ll try the recipe again when I have almond flour. https://www.youtube.com/watch?v=jQDpobq7jYY&t=91s