I didn’t have the chai seeds or pumpkin seeds so I used ground flax seeds, extra sesame seeds and sliced almonds. I know flax absorbs moisture so I added about a 1/4 cup of water to the mix. OMG, I LOVE this bread. We have a local German baker who makes a multi-grain & seed bread that has always been my favorite and sells out first at our weekly farmers market. My bread tasted exactly the same. I’ve been doing keto since October and miss an occasional sandwich or toast. No more! THANK YOU for this recipe.
This episode of Inquiring Minds, a podcast hosted by best-selling author Chris Mooney and neuroscientist and musician Indre Viskontas, is guest-hosted by Cynthia Graber. It also features a discussion of the new popular physics book Trespassing on Einstein’s Lawn, by Amanda Gefter, and new research suggesting that the purpose of sleep is to clean cellular waste substances out of your brain.
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
The Garden of Eating: A Produce-Dominated Diet & Cookbook by Rachel Albert-Matesz and Don Matesz presents evidence for a diet of vegetables, fruits, and pasture-fed animal products. Provides a practical plan and 250 delicious, family-friendly, grain- and dairy-free recipes. Buy from the author's page The Garden of Eating. Rachel's blog The Healthy Cooking Coach. The cookbook maintains a perfect rating at Amazon.
Made this bread the other night and it is so wonderful!!.Love it slightly warmed with a pat of butter.My only problem is that it did not rise that much so can’t really use for a sandwich.My eggs were not fresh nor my refrigerated flaxseed meal..I used a glass loaf pan (buttered).I did cook at 350 degrees for the 30 min and it came out wonderful!!Thanks so much for the recipe.I love the recipes with honey and/or stevia, sucanat or rapadura. https://www.youtube.com/watch?v=RRCgH9ZQj2o
I tried this recipe today and I’m blown away. I haven’t started Keto yet but I am soon. I’ve been trying recipes out, and I truly didn’t expect this to come out right the first time because I’ve never whipped egg whites or folded them into anything. I’m a terrible baker. It was so easy! Even my toddler and husband loves this! I didn’t use the sweetener and love the way it tastes!
Most nutritionists consent that the Paleo diet gets at least one thing right—cutting down on processed foods that have been highly modified from their raw state through various methods of preservation. Examples include white bread and other refined flour products, artificial cheese, certain cold cuts and packaged meats, potato chips, and sugary cereals. Such processed foods often offer less protein, fiber and iron than their unprocessed equivalents, and some are packed with sodium and preservatives that may increase the risk of heart disease and certain cancers.
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.
I’ve tried this recipe 3 or 4 times and had the same barely rising results. I’ve tried several ways. Most recently proofing in the instant pot where it’s a controlled warm environment. Yeast activates. All ingredients were room temperature. I don’t really feel that my yeast/egg/butter/acv mixture gets very “light and frothy” despite mixing for several minutes but other than that everything should be spot on. But if it’s the yeast that is responsible for rising then I’m not sure how that would be connected. I really wish I could see a detailed video on how this is done instead of a semi related one for a different bread. It’s too complicated a process it seems….I literally need step by step video apparently.
Hi, LOVE this bread!! So do my kids :) I have a problem though with the bread sticking in places to the bottom, so I tend to lose some of it..(handy quick desert though) Any suggestions as to how to keep the loaf intact? I have been using lard to liberally grease the bottom, Its still sticking. I have been waiting about 15 minutes before trying to remove it….should it be cold? Thanks A bunch!!
WOW! This bread is amazing! I have Gestational Diabetes, and have been struggling with bread since it has been spiking my sugars. Normally I don’t each much of it, but I was just craving it today. So I made a loaf and it is delicious! I went through the comments because I only have a full size loaf pan, and did as someone else mentioned, increased the recipe by .5 (for the eggs did 8 eggs rather than 7), and it came out the perfect size and absolutely delicious. Looking forward to enjoying it the rest of the week. I used a glass full size loaf and cooked for 40 minutes at 350 degrees. I topped it with extra flax seeds because I too love the nutty flavor of flax.
We have four of these separated, but I don’t know if they are oven safe. They have a little rubber, maybe silicone nobs on the end of the handles, but I’ve no idea if they can be used in the oven as they didn’t come in a package, they were bought separately and I am trying to find recipes for bread/buns that I can do that are quite easy and don’t require anything more than what I’ve already got.
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! https://www.youtube.com/watch?v=d0Zz6z5GaVE
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=srmxhx3sVhI
Hi I’m just trying this recipe for the first time. I’m currently proving my dough, but was a little confused at one point in the instructions. As I’m not much of a baker I really wasn’t sure what to do, after mixing the wet ingredients with an electric mixer. Was I meant to continue to put flour and sour cream in with the electric mixer, or switch to manual mixing? Or should I have used a dough hook? That seems to be a gap in the instructions, perhaps assuming that the reader will know what to do, but I really didn’t!
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 :-)
Gabbi Berkow, MA, RD, CDN, CPT, is a Paleo advocate. She maintains the whole, unprocessed foods the diet recommends are low in calories, are high in nutrients, provide the fuel the body needs, and are the kinds of foods humans have evolved to easily digest. However, she doesn't agree with the blanket recommendations that everyone needs to eliminate dairy, grains (in particular, those containing gluten), and legumes, unless they have a medical condition that warrants it (eg, celiac disease or dairy allergy). In addition, Berkow says, "Dairy in particular is a good source of protein, calcium, and vitamin D, so cutting out dairy can make it harder to get enough of these nutrients."
Thank you – thank you – thank you!!! I LOVE this bread. I followed the recipe exactly and did have to bake an extra 10 minutes but that was the only change – and I use the small disposable aluminum bread pan (bread pops right out) This bread is wonderful…not only easy to slice but easy to slice thin and the slices hold up great in a sandwich (no matter what the filling is) and it tastes great. This is my new best bread. I told my husband that he would probably even like it but we’ll never know since it is gluten free :^)
Hi Maya, I’m new to your website and I’m anxious to try out this bread recipe. I’m helping my 27 year old son lose some weight. He’s on some pretty potent medication that has caused him to crave carbs thus putting on quite a bit of weight over the past few years. Since I’m his caregiver and also a Certified Nutritionist, I’m looking for some healthy alternatives to make his transition a bit easier and he loves bread.
The Dietitian's Guide to Eating Bugs by Daniel Calder is a comprehensive guide to the nutritional content of insects. He believes insect breeding and consumption are important elements sustainable living, particularly when it comes to complementing foraged plant material with meat products. Numerous insects contain nutrients similar to those found in more conventional livestock, except the feed to conversion ratio is much higher and they're much cheaper to breed. You can find the book at scribd. Also available in e-book format for $35. https://www.youtube.com/watch?v=vrpA7FjV8w4
Wendy, I’m just a grandma, who has not experienced your issues, but I wonder what else your son eats. does he eat apple sauce? try making a bread with coconut flour, eggs and let him add apple sauce to it. the apple sauce will provide sweetness, the coconut flour is said to offer more of a normal bread consistency, the eggs bind the coconut flour together. remember that coconut flour is VERY absorbent. you only need a little. I’m going to suggest microwave muffins in a cup so you don’t have to make so much only to have him reject it. here is a sample recipe for you to try.
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.
Fattening cattle with corn changes the lipid balance and is clearly not the natural diet for a grass eating cow. In Simple change in cattle diets could cut E. coli infection researchers have found that when cattle were fed hay or grass for just five days before slaughter, much less E. Coli cells were present in the animal's feces and virtually all surviving E. coli bacteria were not acid-resistant and were killed by human stomach acid. https://www.youtube.com/watch?v=x9eyUSERjrs
I pinned your first roll recipe, but when I tried to go back to it – had disappeared. So because I make it often, repinned it. I noticed this time palm oil had been removed. I always used coconut oil instead. Anyway – just wondered why and if there is a difference in texture? I went ahead and added coconut oil because I’ve been so happy with the way I’ve been making them. (They slide out of pan which I like, with oil) One of my favorite and go to recipes – the only bread I eat. Thanks.
Research into the weight loss effects of the paleolithic diet has generally been of poor quality. One trial of obese postmenopausal women found improvements in weight and fat loss after six months, but the benefits had ceased by 24 months; side effects among participants included "weakness, diarrhea, and headaches". In general, any weight loss caused by the diet is merely the result of calorie restriction, rather than a special feature of the diet itself.
Finally found the recommended loaf size and could hardly wait to make this paleo bread. After 45 minutes and the toothpick coming out clean, removed it from the oven. After it cooled, cut it to serve and had two inches on either end and about a half an inch on the top and bottom that were edible. The middle consisted of what I would call an empty tunnel about the size of a silver dollar and surrounded by uncooked batter. Yuck. What’s so interesting is I made your Scrumptious Sandwich bread out of your book, and it turned out perfectly. I’ve been baking a LONG time, and I can’t even speculate as to what happened to this loaf. Did I have a massive air bubble in the middle, and, if so, why? Did using the food processor affect it? Any light you can shed on this will be greatly appreciated. I’ve been experimenting with the recipes in this cookbook and loving it. Please help me understand what happened to this paleo bread.
I just made this and it tastes like brushing my teeth with baking soda! Thank goodness I tasted the batter before it went into the oven. I added an extra 1 1/2 tablespoons of honey, then 1 teaspoon of vanilla to try to cut the bakingsoda flavor. I didn’t know what else to do- I didn’t want a sweet loaf but it was too astringent to eat. I ended up with a neutral (not sweet) tasting loaf that still tasted soda-ish. Very metallic tasting.
The 2015–2020 Dietary Guidelines for Americans continue to recognize the nutritional benefits of whole grains and recommend individuals make sure one-half of the grains they consume daily are whole grains. A 2016 meta-analysis of 45 cohort studies, published in The BMJ, looked at the relationship between whole grain consumption and the risk of various diseases including CVD and cancer.5 Researchers concluded that intake of whole grains is associated with a reduced risk of coronary heart disease, CVD, cancers, respiratory and infectious diseases, and diabetes. Furthermore, a 2017 study published in The American Journal of Clinical Nutrition found that when subjects consumed whole grains vs refined grains, inflammation was reduced.6
Paleo bread will not rise much, either… well at least, this one didn’t! In fact, when it first came out of the oven and I saw how flat it was still, I was a little disappointed and thought for sure that it was going to be a major flop. Such a shame, considering how amazingly good it the entire house smelled. But then I got to tasting it. OMG! It tasted like a thousand times better than it smelled.
umm, hard to say what may have caused this to happen. A few things I can think of are the temperature in your oven, the other ingredients you used, and the way you measured them. It’s so hard to say. I’ve made this bread with Welbee’s so it’s not that. Are you using measuring spoons and cups? I think you should try again. If you can purchase an oven thermometer to make sure the temperature is where you want it during baking I would do that. Every oven is so different… Here’s one for $6.51 on Amazon http://amzn.to/1WcJ1tv. Also, when you use test your bread with the stick, be sure to insert it all the way in, and in a couple different places. Please let me know how it goes when you make it again.
I was curious about the pan and found a very interesting 1 out of 5 star review on Amazon. The customer who purchased and used the pan not only got a metallic taste in her(?) first loaf, but the bread was also tinged green. She had to throw the bread away. I do not know if it would get better with use and washings, but she gave a good enough argument for me to avoid this buying this particular pan.
Mine came out perfect following the directions exactly (and for the first time, one of my recipes looks exactly like the picture!). I was having problems baking gluten free foods in my new house, I had to extend cooking times and then they were unevenly cooked often. I finally had the temperature checked on my oven and it turns out my temp was running quite a bit lower, the repairman said it was a common issue. Once adjusted my GF recipes are coming out perfect. (It seems gluten free baked goods are a little more tempermental.) Just a thought, the trouble may be your oven.
You’ll stay pretty full on the Paleo diet. Nutrition experts emphasize the importance of satiety, the satisfied feeling that you’ve had enough. You shouldn’t feel hungry on this diet – protein and fiber are filling, and you’ll get plenty of both. One small study of 29 participants published in Nutrition & Metabolism in 2010 found Paleo dieters felt just as full but consumed fewer calories than their Mediterranean counterparts. https://www.youtube.com/watch?v=aWG6RJpPURE
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?
These are the best rolls I have ever had I have been gluten-free and Paleo for at least eight years and this is by far the best thank you so much for the recipe will make all the time have tried many many recipes just didn’t like him this is absolutely perfect. Also made them in a muffin tin pan just perfect for sandwiches or hamburgers or sloppy Joe’s.
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."
Make it Paleo: Over 200 Grain Free Recipes For Any Occasion by Bill Staley and Hayley Mason. The book shows you how easy it is to take any dish and Make it Paleo! Adapted from Chinese, French, Mexican and classic American meals, the over 200 recipes are each accompanied by good photos and notes to ensure you recreate each dish with ease. Most recipes are ones that can be found in an ordinary cookbook. Butter and vinegar are also used, which I do not consider paleo. Published October 20, 2011.
I don’t want to give negative criticism, but (uh oh here we go) active bacterial cultures such as ACV and yogurt (I make my own homemade both) will not survive baking, frying, microwaving nor any other heating or freezing. Both bacteria carriers function as a leavening agent, but in terms of health benefits, you can use any good tasting, naturally sourced vinegar, and the yogurt will raise the dough but after being baked neither does anything for your gut. I also should point out to the folks determined to cook with coconut oil, that a MTC oil like coconut becomes almost the same as any other vegetable oil once it hits smoking temp. So baking it you might as well have saved your money and used butter or an oil. For MtC benefits and bacterial cultures, keep everything out of the microwave, have the coconut oil as a topping and yogurt as a smoothie on the side.
Now make the crust: Preheat your oven to 350 degrees. Line an 8x8 square pan with parchment paper and lightly grease. Combine all of the crust ingredients into a food processor and pulse until mixture is crumbly. Take mixture and carefully distribute over the parchment paper, pressing down firmly and evenly. Place inside the oven and bake for 13 minutes, or until lightly golden brown. Remove from oven and let cool for 20 minutes. Leave the oven hot.
The following links tend towards news reports of scientific studies that point out some positive aspect of the paleo diet. If you are looking for current news reports, I suggest signing up for Google Alerts for the Type: News. I have three set up, for: "caveman diet," "paleo diet," and "paleolithic diet." You can also set them up for blogs and/or websites. https://www.youtube.com/watch?v=R_CKXnn6dzI
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 only downside is that it is small and we eat almost all of it in a day! I’d love to make several loaves at a time and freeze them. Have you tried freezing it? How do you wrap it and how long does it last in the freezer? Thanks so much for this recipe, it’s made going paleo so much easier for my family, especially when I think about school lunches!
Made this bread the other night and it is so wonderful!!.Love it slightly warmed with a pat of butter.My only problem is that it did not rise that much so can’t really use for a sandwich.My eggs were not fresh nor my refrigerated flaxseed meal..I used a glass loaf pan (buttered).I did cook at 350 degrees for the 30 min and it came out wonderful!!Thanks so much for the recipe.I love the recipes with honey and/or stevia, sucanat or rapadura.
In William Calvin's The Ascent of Mind, Chapter 8 he discusses why he thinks that the Acheulian hand-ax (the oldest of the fancy stone tools of Homo erectus) was really a "killer frisbee." He argues that natural selection for throwing accuracy, which requires brain machinery, is the evolutionary scenario for bootstrapping higher intellectual functions. There are many more articles about evolution and human development throughout William's extensive site, though much of it these days is on climate change.
Hi Kim, thank you for your feedback. I think it’s interesting that the recipe turned out well using coconut flour instead. I would love it if you could post a photo of your bread here in the comments so I can see it. Substituting coconut flour for almond flour is tricky, and I think it worked out for you because you cut the amount of flour added in half. https://www.youtube.com/watch?v=xcHTNdMiVdA
You’ll stay pretty full on the Paleo diet. Nutrition experts emphasize the importance of satiety, the satisfied feeling that you’ve had enough. You shouldn’t feel hungry on this diet – protein and fiber are filling, and you’ll get plenty of both. One small study of 29 participants published in Nutrition & Metabolism in 2010 found Paleo dieters felt just as full but consumed fewer calories than their Mediterranean counterparts.
Regardless of people pleasing, this nut and seed paleo bread quickly became a staple in our house and a new FAVORITE! I made a few loaves batch and froze one loaf. Just one loaf of this paleo bread made about a week worth of sandwiches plus breakfast toast. Heck ya! If you follow me on snapchat, you will know this. I made the kiwi (aka my husband) all his sandwiches in one week so he wouldn’t forget to eat! Who does that?
OMG-made this recipe for fun(I have no dietary restricions about gluten or grains or any allergies) Followed recipe exactly and used three 4″mini springform pans. These buns came out awesome! Texture and taste like real actual bread! Eating one wih chicken salad as I type! I’ve tried other bread recipes before using almond or coconut flours and never came out worthy of the effort and cost involved but these are amazing! I love that it is a small batch using simple minimal ingredients so u dont end up with a ton of something u can’t eat fast enough before it goes bad(not that these would even last that long if I quadrupled the recipe…!)
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 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……….
A new year, a new you!! is my motto for 2016. I’ve been on the low carb / paleo diet in the past and really enjoyed the recipes I found on the web, I had a bread recipe that I used all the time but came across this one just recently and wanted to give it a go, well I did, I had all the ingredients on hand, this came out perfect, just like a little loaf of bread
Scott, Thanks so much for trying the bread, I’m sorry to hear the inside isn’t fully cooked for you. I wouldn’t cover the loaf while cooking, I would just leave the loaf in longer until fully cooked. Was the middle still uncooked, but the outside starting to burn? If that’s the case you might want to have your oven calibrated to make sure it’s accurate. Another thing you could try is reducing the temperature slightly (maybe by 25 degrees) and letting the loaf finish cooking at a lower temp so the outside doesn’t get too dark. I hope this helps!
Nothing like wasting expensive ingredients. I bought the pan, the exact size and brand. My ingredients were exact and fresh and I baked it at 350 for 30 min and it came out completely uncooked in the center and crusty and risen on top. Back in the oven for 15 more minutes – still raw batter through the entire center of the loaf. I now have it back in the oven to finish cooking the center which will no doubt burn the outside. But I’m not wasting all those ingredients and throwing in the trash. Including the pan, I have a huge investment and expected it to turn out so nicely. Is 350 correct? for only 30 minutes? correct? what could possibly cause this. The pan was dead center in the oven as well and my oven works.
Thank you Elana for posting such a delishious bread recipe. I followed the recipe as originally posted, but I didn’t feel there was enough batter, so I made another batch and added it to the first. The only change was I added aprox. 1 tsp. of cream of tartar. I used unpasturized dark honey, but next time I will only use 1 TBS. instead of the 2 for when I double the recipe. I think 1 TBS. will be plenty enough. I also baked the loaf a little longer until it was browned because of it’s thickness. Out of the grain free breads I have experimented with in baking, this one is definately the best. The taste and texture completed my ham and cucumber sandwich.
It turned out great! Such an amazing crust crunch and it has that spongy texture that all the other paleo breads don’t. It’s soft, light and spread on with Kerrygold salted butter!!! It’s got the slightest hint of sweet. Can’t wait to make my paleo strawberry jam for this! Also excited about applegate lunch meat with this bread for sandwiches! This will be a staple for us (im allergic to preservatives).
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