[…] I don't like the word "diet", so I'll say that this is more a way of changing what you eat long-term. It's all based around what our ancestor hunter-gatherers would have eaten, and what we've evolved to be able to process and absorb. The very basic level of it, is that you don't eat carbohydrates, processed meats or sugars, and cut out dairy products. You instead eat plenty of fresh meat, fish, vegetables, fruits and nuts. You can still have oil, provided it's natural – so coconut, peanut & olive oil are all good. The good thing is that you're also allowed to take this to your own level – so if you want a couple of days off a week – say, weekends, you can do it & it will still be a lot healthier for you. This is a really helpful site I've used to make a note on my shopping list of what's allowed: The Ultimate Paleo Diet Food List | Ultimate Paleo Guide […] https://www.youtube.com/watch?v=XfDrmTzbLSM
Once they’re good to go, the process of making these paleo breads couldn’t be easier. It goes like this. Throw a bunch of ingredients in a food processor, and hit the “on” button to mix up the batter. Then, transfer it to a pan and bake it. The biggest challenge I have making these is to get the oven to heat as quickly as I can get the bread batter ready for it.
Hello Elana: I have been a Paleo girl for about 8 months and am thoroughly enjoying the hunting and gathering! Today I was cooking turkey and wanted to adapt my stuffing recipe and found your Paleo bread recipe. Thanks so much. It works well with my other ingredients, mushrooms, onion, parsnips, celery, jalapeño and sausages, spicey pepper and summer savory and of course coconut oil. Can’t wait till dinner time.
Hey Adriana! I did it! Came out beautifully. Much better than the paleo bread that you can purchase at Julian Bakery online. It is flavorful and light. What i did was the egg white trick from an earlier post. I used Honeyville products only. I also did 2/3 cups of coconut flour and 3/4 cup of almond flour. I was hoping for a little bit more of a rise, but I’ll mess with it again next time. Thank you for your expertise! All the best! Gabriel

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.
Obesity, heart disease, and diabetes: These are just a few of the health conditions that proponents of the Paleolithic diet, or caveman diet, blame on our sedentary lifestyles and modern diets, which are loaded with sugar, fat, and processed foods. Their proposed solution? Cut modern foods from our diet and return to the way our early hunter-gatherer ancestors ate.
Hi Eva, That’s awesome that you are helping your son this way. I haven’t tried this with other tools, but you could probably use either the blender or the food processor. The key is to pulse in step 5, not just constantly blend, so that the whites don’t fully break down. Other than that, it should be pretty similar. As for the yolks, if you don’t want to make creme brulee, I usually just put a couple extras into an omelet (or breakfast casserole, or any other dish requiring cooked eggs) mixed with whole eggs. https://www.youtube.com/watch?v=CrvtOgOZwgs

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!!
This 5 minute bread literally blew my mind! Wanna know why? Well for starters, it is super easy to make! Only a few ingredients. Throw it in a blender (or food processor). Then bake in the oven. And after it comes out??? Well, that’s when the really good stuff starts happening! Like devouring slice after slice:) This bread is so incredibly soft on the inside and has a moist texture like a loaf of homemade sandwich bread.
Trick And Treat - how 'healthy eating' is making us ill by Barry Groves. The author is one of the world's most outspoken proponents of a high-fat, low-carbohydrate diet. This book is an account of how and why the health-care establishment has got the concept of 'healthy eating' so wrong. Whereas Taubes work (see above) is a fairly straight forward review of the existing science, Groves expands into the politics of medical research and treatment to a much greater extent. "Trick and Treat" is divided into two parts. Part One describes the corruption in the health industry, points out the problems inherent in a high-carb, low-fat diet, and then prescribes a diet that leads to good health. The prescribed diet is high in fat - specifically animal fat, not polyunsaturated vegetable fat - and low in carbohydrates, with 60-70% of calories from fat, 15-25% of calories from protein, and a mere 10-15% of calories from carbohydrates. Part Two describes numerous diseases the author claims are the result of high carbohydrate consumption. These range from life-threatening disorders such as cardiovascular disease, diabetes, and cancer to less serious problems such as acne, near-sightedness and dental problems. The Amazon reviews average to 4+ stars.

Slight changes I had to make: pumpkin puree in place of the applesauce (1:1), a whoopie pie pan in place of the ring molds, and I baked for 12 minutes instead of 15. The pan yielded 8 “rolls” which I sliced *very* thinly to make some jam and nut butter sandwiches. Delicious! Thanks so much for the recipe! (I found this recipe via Pinterest, by the way.) https://www.youtube.com/watch?v=nlAiM0E68Oc


Hi Eva, That’s awesome that you are helping your son this way. I haven’t tried this with other tools, but you could probably use either the blender or the food processor. The key is to pulse in step 5, not just constantly blend, so that the whites don’t fully break down. Other than that, it should be pretty similar. As for the yolks, if you don’t want to make creme brulee, I usually just put a couple extras into an omelet (or breakfast casserole, or any other dish requiring cooked eggs) mixed with whole eggs. https://www.youtube.com/watch?v=CrvtOgOZwgs


Michele, this is the most delicious bread and can’t believe it’s paleo. So easy to make and keep. After a few days of keeping it out, I cut the rest into slices, put slice sized parchment paper between each one and freeze. I save the parchment for future loaves. Getting ready to make another one. It’s so delicious! Thank you for all your attempts to perfect it. YUM!!


I am allergic to chicken eggs so I have to use duck or no eggs. I will look for lighter flax though. I just thought there was no difference but colour. I did try it with two of the duck eggs only using the whites. It came out a bit lighter but still dense. My 4 year old even loved it and that is a hard thing to do lol! I toasted in a pan with grass fed butter and put maple syrup on, he asked for it the next day (this is a child that hates breakfast food)! So good! Thank you!
In our keto bread recipe, we use a combination of coconut and almond flours so neither is overpowering. We also use a touch of psyllium husk powder to help achieve the right texture. A little bit of beef gelatin acts as a binder and adds bread-like “chew” to the final result. Our recipe only contains egg whites, which add structure and act as a natural leavening agent, but without the eggy flavor that the yolks would add.

*I researched on yeast substitue sites that the apple cider vinegar (you or lemon juice if you prefer )and baking soda ratios MUST be a proportional 1:1 . (Ex: 1 tablespoon of each). Also when you add all the dough ingredients together, omit Applecider vinegar and baking soda untill your ready to pop dough in pan into the oven. (Whisking the vinegar and baking soda together also produces the same desired effect as yeast in a regular bread recipe ..thus the addition quickly and at the end)


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!
You may want to check out my Almond Flour page for tips on baking with almond flour and to check out some additional brands that I use. If you are nut-free, you’ll find my book, Paleo Cooking, very helpful. More than half of the recipes in this New York Times Bestselling cookbook are nut-free, and it has easy recipes for Nut-Free Crackers, Nut-Free Bread and more!

I made this recipe tonight – definitely the best tasting paleo bread I’ve had. The bread didn’t rise very much, so maybe I’d do a double recipe and cook longer to get bigger slices. It also turned out a little on the crumbly side – I think mine needed more liquid because the batter was fairly dry when I put it in the pan. As someone mentioned above, I also like that it’s not super eggy tasting! I gave slices to my roommates and a friend (they’re not paleo) and they both thought it was really good – which is sayin’ something! Next time I will try a few tweaks to make is sandwich suitable, but this recipe is really tasty.


No, I am not confused. There are many people that follow the paleo diet and also consume dairy products for their high fat and nutrient content. It is listed as an ingredient in a lot of paleo cookbooks and a lot of the big names in the paleo community not only consume dairy, but have also written several articles describing its benefits. I listed dairy free ingredients in the recipe for people that are lactose intolerant.
Alyssa, one more thing. Both the bowl and the beaters need to be spotlessly clean. If there is one hint of oil anywhere the whites will not beat properly. Nicole is correct about not using a plastic bowl. Plastic will even absorb oil to say nothing of the microscopic amounts that get into the surface when it’s scratched. When baking it is always best to use a metal or glass bowl for all of your mixing. https://www.youtube.com/watch?v=EvJ5l-HPIxc
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.
mine didn’t rise up as much as the one in the picture either…also it stuck to the bottom of pan in spite of cooking spray…I guess I should have sprayed liberally! waiting for it to cool to cut, though the pieces that were stuck in the pan tasted good…if you use coconut cream instead of the greek yogurt, do you need to refrigerate it to make it thick or does it work in liquid state from the can?
Optimal Diet is a dietary model of human nutrition devised and implemented by Dr. Jan Kwasniewski. Lots of fat and low in carbs. Lots and lots of articles collected from various places. He has an out-of-print book: Optimal Nutrition. The book is explained at the Australian Homo Optimus Association website. A thorough analysis is the first post here: Dr. Kwasniewski's Optimal Diet: Sanity, Clarity, Facts.
Palm nuts and heart (Mauritia flexuosa)Brazilian Teal (Amazonetta brasiliensis)Wild root "Yatsiro" (Canna edulis)Red Brocket deer (Mazama americana)Wild root "No'o" (Dioscorea)Wild root "Oyo" (Banisteriopsis)Armadillo (Dasypus novemcinctus)Guava (Psidium guava)Yellow-spotted river turtle (Podocnemis unifilis)Wild root "Hewyna" (Calathea allouia)Mata Mata turtle (Chelus fimbriatus)Capybara (Hydrochoerus hydrochaeris)Silver Mylosomma (Mylossoma duriventre)Iguana (Iguana iguana)Iguana (Iguana iguana)Orange (Citrus x sinensis)Roseate Spoonbill (Ajaja ajaja)Roseate Spoonbill (Ajaja ajaja)Collared peccary (Pecari tajacu)Wild rabbit (Sylvilagus varynaensis)Piranha (Serrasalmus)Trahira (Hoplias malabaricus)Collared anteater (Tamandua tetradactyla)Gold Tegu (Tupinambis teguixin)Mangoes (Mangifera)Wild legume "Chiga" (Campsiandra comosa)South American catfish (Pseudoplatystoma)Charichuelo (Garcinia madruno)Yellow-footed tortoise (Chelonoidis denticulata)Caiman (Caiman crocodilus)
In Defense of Food: An Eater's Manifesto by Michael Pollan gives a guided tour of 20th century food science, a history of "nutritionism" in America and a look at the marriage of government and the food industry. Then the book presents a commonsense shopping-and-eating guide, which like the paleo diet focuses on shopping the perimeter of the supermarket. He also now has a much shorter Food Rules: An Eater's Manual. https://www.youtube.com/watch?v=kyiH1xtmN_w
I’ve put together a roundup of 45 (that’s a lot!) recipes for Paleo-friendly / Paleo desserts. These will definitely come in handy for special occasions, birthdays, holidays, or for Wednesday night emergencies. I’m sorry Whole30 hasn’t completely changed my way of thinking yet… Let’s be real. I’m just being a realist and planning ahead, I know there will be days with chocolate in the forecast.

I’m on a low-FODMAP diet too. I just use pumpkin puree to replace apple sauce and it works in 98% recipes. Does make things a bit orange though ;). Other substitution ideas that I’ve used in other recipes are sweet potato puree (use white sweet potato so it’s not orange), yoghurt (I make mine with coconut milk), banana puree, or I’ve used water or milk + a little ground chia or linseed (a bit like a watery chia or flax egg). Hope you find something that works for you! https://www.youtube.com/watch?v=gAZ5Z87Z55g


Hi Tessa, it’s hard to say what went wrong if you said you used all of the exact same ingredients as I do, and you follow the directions. The only thing I can think of is how you’re measuring your ingredients. Adding more yogurt or milk will not help and may make your bread very soggy. Let me know what happens when you try again. I will make a video showing the process soon.
Hi Nancy, this recipe does not make enough batter to properly fill a full sized loaf pan. So, 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 :-)
The Paleo diet is based upon everyday, modern foods that mimic the food groups of our pre-agricultural, hunter-gatherer ancestors. Though there are numerous benefits eating a hunter-gatherer diet, there are seven fundamental characteristics of hunter-gatherer diets that help to optimize your health, minimize your risk of chronic disease, and to lose weight and keep it off.
One larger randomized controlled trial followed 70 post-menopausal Swedish women with obesity for two years, who were placed on either a Paleo diet or a Nordic Nutrition Recommendations (NNR) diet. [7] The Paleo diet provided 30% of total calories from protein, 40% fat (from mostly monounsaturated and polyunsaturated fats) and 30% carbohydrates. It included lean meats, fish, eggs, vegetables, fruits, berries, nuts, avocado, and olive oil. The NNR diet provided less protein and fat but more carbohydrate with 15% protein, 25-30% fat, and 55-60% carbohydrates, including foods similar to the Paleo diet but also low-fat dairy products and high-fiber grains. Both groups significantly decreased fat mass and weight circumference at 6 and 24 months, with the Paleo diet producing greater fat loss at 6 months but not at 24 months. Triglyceride levels decreased more significantly with the Paleo diet at 6 and 24 months than the NNR diet.
Paleo eating lends itself to sandwiches, but many Paleo dieters go without because they think they can’t have bread. But with this bread specifically made to accommodate a sandwich, you can’t go wrong. Just make sure your sandwich is piled high with meat and vegetables, the two staples of the Paleo method of eating. The ingredients list on this bread is amazing, with real wholesome ingredients, and nothing artificial used. Coconut flour gets the call as the wheat replacement, and there’s even flax used so you’re getting a dose of omega-3s.

Have to laugh with me — I mixed it all up in my cuisinart, popped it in the perfect sized, non stick bread pan and put it in the oven for 5 minutes before I realized I’d forgotten the Apple Cider Vinegar! (Which helps the baking soda do its work, right?) I grabbed it out, poured the vinegar on top and stirred it up and shoved it back in. It came out fine, believe it or not! I’m having earth balance margarine on it, with some honey, Yum. https://www.youtube.com/watch?v=wS5Cfr6OfuU


Having made the previous version of this recipe scores of times there was a reluctance to change but I had chia seeds and psyllium laying around from other experiments so decided to try this one. I thought maybe the lack of. Baking soda was a mistake and saw a comment about adding a half tspn. So, with that mod and 1/3 cup of walnuts and cranberries and a tspn of cinnamon and coconut sugar I made this today. Wow! Much moister and more flavorful than the other version. Angela – you hit a home run with this.
Both kids and adults will enjoy stretching the honey into taffy, and the longer you stretch the honey, the easier and more pliable the taffy becomes. To avoid a sticky situation, make sure any surface you set the taffy on is thinly coated with cooking spray. You can also wear latex gloves (coated with canola oil) to make the pulling a little easier. https://www.youtube.com/watch?v=bNz73Lu0RpU

The final benefit we’ll discuss is a balanced dietary alkaline load. While this concept sounds complex, it’s actually quite simple: after digestion, all foods present either a net acid or alkaline load to the kidneys. Meats, fish, grains, legumes, cheese, and salt all produce acids, while Paleo-approved fruits and vegetables yield alkalines. A lifetime of excessive dietary acid may promote bone and muscle loss, high blood pressure, an increased risk for kidney stones, and may aggravate asthma and exercise-induced asthma. The Paleo diet seeks to reduce the risk of chronic disease by emphasising a balanced alkaline load.

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? https://www.youtube.com/watch?v=dAR9kTenQyE
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