Just made this bread tonight and I love the texture. I am still deciding on the taste. It reminds me of cornbread which isn’t a bad thing, necessarily. I think when I make an actual sandwich out of it I will not even notice the difference. Also thinking it could be good for a casserole of some sort. We also had your Chipotle Orange Chicken and that was a big hit! I am loving this site, a huge THANK YOU!
Alright. So I saw this recipe yesterday, and knew I had to make it- even on a weeknight. Blender bread = so so easy (thank you!) Long story short, we’ve already eaten the whole loaf. My husband made awesome BLT’s for dinner, my toddler helped himself to a couple after dinner pieces. 😀 THEN. This morning my husband used the remaining slices to make open face breakfast sammies… runny egg and all. I did bake the loaf for quite a bit longer than you posted… but I’m pretty sure that is a reflection of our sad oven more than anything else. The bread has an awesome rustic texture… I’m going to try bruschetta with it next!! We did give each slice a quick fry in bacon grease to “toast” right before serving. Sidenote, I’m 6mo pregnant… so 2 full BLT’s is totally the norm for me right now 😀 Anyway, THANK YOU! This is my first time landing at your site… and I can’t wait to explore more of your recipes!!
I so miss bread fresh from the oven (I’m going to be adding the yeast)! You are absolutely correct about beaten egg whites creating air pockets. My family has always made buttermilk pancakes from scratch and we always separate the eggs, beat the whites to soft peaks and fold them in at the last minute. The pancakes rise beautifully! Have you tried this with your keto pancakes?
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!
Pros – I basically threw this together while two toddlers screamed for my attention (I have no idea what got into them today). My almond flour was clumpy and I didn’t know how to fix it (first time baking with it), I don’t have a mixer so I used a whisk, and I forgot the ground flax until after it was in the pan and had to take the batter out and add it. Yet it turned out. And it tastes great, and it slices! I used the 4 eggs, 1 tsp baking soda and 35 min comment as a guide.
Buried in the middle of The Revised Metabolic Oncolytic Regimen for Effecting Lysis in Solid Tumors one can find their diet recommendations for tumor control. It has a paleo diet orientation. Protein is 35%, preferably Omega 3 rich. Carbohydrates (also 35%) are only vegetables and fruit, no beans, bread, potatoes, or any grain. Then dietary and supplemental forms of fat should provide 20-30% of (daily) calories.

Angie, I’m happy to hear you and your hubby enjoyed the taste, but sorry to hear the bread was flat! The egg whites don’t need to be whipped for this recipe, but I’ll try to help you troubleshoot…first I would check to make sure that your baking powder is fresh. Also, did you use the full cup of egg whites? Did you make any ingredient substitutions or adjustments? Did you use a 9 by 5-inch loaf pan? Did you cook it at 350F and is your oven properly calibrated? Did you bake it for the amount of time the recipe calls for? I hope this helps!

For many years Arthur De Vany Ph.D. has been writing a book called Evolutionary Fitness on "What Evolution Teaches Us About How to Live and Stay Healthy." The diet he follows fits into my core diet definition. He may have been the first one to use the paleo diet to maximize fitness. His current site is Art's Blog on Fitness, Health, Aging, Nutrition and Exercise [archive.org].
Paleo Bread™ was inspired by the Paleolithic diet due to it’s health and dietary benefits.  Those who follow the Paleo lifestyle cut out all grains and eat what our native hunters and gatherers ate many years ago.  It’s a food plan based on lean meats, seafood, nuts, fruits, and fresh vegetables.  We created two versions of Paleo Bread which meet any and all requirements in order to be kind to practically any diet.  Both breads are healthy, low calorie, gluten free and grain free.  The Almond variety and the Coconut variety are equally tasty and both offer their own unique benefits.
Eat low to moderate amounts of fruits and nuts. Try to eat mostly fruits low in sugar and high in antioxidants like berries as well as nuts high in omega-3, low in omega-6 and low in total polyunsaturated fat like macadamia nuts. Consider cutting off fruits and nuts altogether if you have an autoimmune disease, digestive problems or are trying to lose weight faster.

“All plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds. A spokeswoman for Red River Commodities says that SunButter does indeed turn cookies and other baked products green as they cool. The solution, she says, is to reduce the amount of baking soda or baking powder in your recipe by almost half, which balances the acidity of the ingredients and keeps them from changing color. Whether your cookies will rise adequately with half the leaven is a good question, but she says some people who have gotten in touch with the company say they don’t notice any difference. Adding a bit of lemon juice to your dough or batter can also help maintain expected colors. ”


The first time that I tried to make a Paleo version of sandwich bread, I used sunflower seed butter. I used to really like the combination of honey and sunflower seeds in a loaf of bread, and since I had the sunflower seed butter on hand I used it instead of almond butter. I was very excited, the loaf turned out looking great…but then I set it out to cool. The loaf of bread slowly turned a vivid shade of green.


Ostensibly, Grok is "a rather typical hunter–gatherer" living before the dawn of agriculture—an "official primal prototype." He is the poster-persona for fitness author and blogger Mark Sisson's "Primal Blueprint"—a set of guidelines that "allows you to control how your genes express themselves in order to build the strongest, leanest, healthiest body possible, taking clues from evolutionary biology (that's the primal part)." These guidelines incorporate many principles of what is more commonly known as the Paleolithic, or caveman, diet, which started to whet people's appetites as early as the 1960s and is available in many different flavors today. https://www.youtube.com/watch?v=JaMQfQK1_i8
I must admit that when I read all the comments for this recipe I was so nervous to try it even though I’ve been hand-kneeding and baking my own breads without a recipe (an ancient family tradition) for over 20 years. Since I don’t have any background in gluten-free baking but recently changed to a low-carb lifestyle, I didn’t know what to expect. I noticed that a lot of people seemed to have issues with the proofing and resting of the bread dough. In order to eliminate the possibility of this happening, and since I know I understand yeast proofing really well, and knew that I won’t have an issue with dead yeast, I made sure that my kitchen temperature would be really warm so I placed a space heater on my kitchen counter facing the yeast and then later the dough as it rested. In the end, the bread turned out near perfect. The smell and taste was fabulous. The only thing I can say is that my bread pan is a 9X5 so next time I will make 1.5 the recipe. Otherwise, all I can say is this recipe is a winner!!!!

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.


Hahaha! Demeter – I so so know what you mean about that almond butter grease that gets EVERYWHERE and, like you said, refuses”to let go of its dish territory” I still love making my own almond butter (mostly cos it doesn’t cost me a kidney and an arm) when I have the time – lately time has been in short supply for me – also in short supply are treats as decadent as these! You sure are a good almond-butter-making-maniac-sister to keep your sisters supplied with treats like these bars – though in the unlikely event that you end up with more of these bars than they are willing to take off your hands – well, I’d be delighted to help out! Just saying 😉
The yeast in this low carb and keto bread ensures a wonderful texture and taste. Now, how much your bread will rise (and fall!) post-bake depends quite a bit on your altitude. But note that you still won’t get that gummy and wet texture here of most low carb breads. Plus, as mentioned, we’re baking at over 7,000 feet (Mexico City here!!), so if we can make this keto sandwich bread work so can you.

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.
Cynthia Graber is the co-host of Gastropod and is an award-winning radio and print journalist who covers science and technology, agriculture and food, distant lands, and any other stories that catch her fancy. Her work has been featured in Fast Company, Slate, the Boston Globe, Scientific American, the BBC, and a variety of other magazines, radio shows, and podcasts.
Thank you thank you thank you! 🙂 My kids and my husband do paleo but they do miss sandwiches on occasion and I hate buying gluten free bread. Never tastes right, has weird texture, very expensive, and they still have funky ingredients! I’m always on the hunt for good paleo bread recipes and have found few but I’m always excited when I see one that looks to be very promising! Will be trying this tonight for lunches this week.

I cannot adequately share my enthusiasm for this bread. I’m not much of a bread maker so the tips were very helpful. I went through the effort to get the recommended ingredients and the cost was well worth it. I’ll be making several loaves. I’ve only recently switched to a keto diet and have been disappointed over and over again when I try new recipes as replacements for my favorites. THIS WAS THE FIRST SUCCESS!! Tastes great. I dont question that its bread, no tricking myself to like it. Thank you so much! I can’t wait to try more of your recipes!

As for the preface to it, could you be more snarky? People are curious and not every place in the world has Celtic sea salt or coconut flour easily accessible. Given that you try every minute substitution, it makes me wonder if you tried Celtic sea salt vs. Gaelic sea salt. Geez, woman, lighten up and realize that people are just tapping into your wisdom. Who knows? Maybe you tried the substitution they were asking about and you can tell them how it worked out.
Hey Deena, I also live in Kansas City and I’ve made this bread 2 times, also making it right now. The first time it came out perfect. The second time it didn’t rise as mush as the first but the bread was still better then any other. I always make sure the house is (hot) and everything is done by the stove 😉 I make it when no one is home but me… You can do it!!
I’ve used mini bread pans and small springform pans, square cake pans, clay loaf pans, USA pans, and I recently tried an extra-long loaf pan, equivalent of 2 loaves in 1 pan. I’ve substituted other nut flours (pistachio, hazelnut), other oils (olive, almond, hazelnut, butter) other liquids, including buttermilk, my current favorite, added seasoning ingredients, such as olives, sun-dried tomatoes, fresh and dried herbs and seasonings, tried it with caraway, dill, and a little tamarind powder for a “rye” flavor. Topped it with pine nuts or sesame seeds And of course we’ve enjoyed it many times over just as the recipe is written.
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

Hey Maya!! This is the 2nd recipe I’ve tried off your website and again I love it!! Turned out really well. I can have sandwiches again or a quick piece Of toast when I’m in a hurry to get out the door. I was skeptical about the xanthan gum since I tried a recipe using psyllium husk powder. I did not like it. I can’t taste the xanthan gum so I have no problem using it going forward. Thanks again for the recipe!!!
OMG! I cannot believe how good that bread looks!!! I made the gluten-free transition a year ago and came up with some great flatbreads I was perfectly happy with using rice or chicpeas. Then..I went Paleo (not quite 2 months ago) and I figured well that’s it for bread then. Until now. I cannot get over how fantastic this looks and I cannot wait to try it!! 🙂
Sweden's Staffan Lindeberg has a home page Paleolithic Diet in Medical Nutrition [archive.org]. A recent study of Staffan's has A Paleolithic diet improving glucose tolerance more than a Mediterranean-like diet in individuals with ischemic heart disease. Also see his first web page, an overview of his Kitava study: On the Benefits of Ancient Diets. Now he has a book Food and Western Disease: Health and nutrition from an evolutionary perspective. Here's a book review: Easy to Read, Informative, Packed with Footnotes on Studies.
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.
We did the same thing with sunflower sead butter in paleo bread the other day. We ran out of cashew butter (as the recipe called for) and filled in the final put with sunflower seed butter. Top half of the bread turned bright green! Some in the house wouldn’t eat it, but I loved it! And it was pretty cool when we looked up why it happened. Excited to try this recipe, thanks for sharing! https://www.youtube.com/watch?v=GnLc95VpW5Q
I had the same problem. Everything blended beautifully, rose in oven, then fell. Toothpick came out clean after 45 min of baking. I let it cool and then cut into it this morning and it has raw spots throughout the loaf. I am so disappointed because I killed a dozen eggs to make it and really don’t want to do it again. I wonder if the oven needs to be warmer and the cooking time needs to be increased?
Jump up ^ Hou JK, Lee D, Lewis J (October 2014). "Diet and inflammatory bowel disease: review of patient-targeted recommendations". Clin. Gastroenterol. Hepatol. (Review). 12 (10): 1592–600. doi:10.1016/j.cgh.2013.09.063. PMC 4021001. PMID 24107394. Even less evidence exists for the efficacy of the SCD, FODMAP, or Paleo diets. Furthermore, the practicality of maintaining these interventions over long periods of time is doubtful.
Well Fed: Paleo Recipes for People Who Love to Eat by Melissa Joulwan has recipes for food that you can eat every day, along with easy tips to make sure it takes as little time as possible to prepare. All recipes are made with zero grains, legumes, soy, sugar, dairy, or alcohol. Calorie-dense ingredients like dried fruit and nuts show up as flavoring, instead of primary ingredients. It will also show you how to how to mix and match basic ingredients with spices and seasonings that take your taste buds on a world tour. With 115+ original recipes and variations. The author is a popular blogger at The Clothes Make The Girl. All Amazon reviews are positive. Published December 12, 2011.
Eat generous amounts of saturated fats like coconut oil and butter or clarified butter. Beef tallow, lard and duck fat are also good, but only if they come from healthy and well-treated animals. Beef or lamb tallow is a better choice than lamb or duck fat. Olive, avocado and macadamia oil are also good fats to use in salads and to drizzle over food, but not for cooking. For more information, have a look at our beginner’s guide to Paleo and fat. https://www.youtube.com/watch?v=b3tXE5vqisA
Just made this bread and I was excited to try it because I’ve missed bread something awful since I’ve been on Paleo for the last 2 months. I didn’t have flax meal so I substituted hemp seeds that I ground with a coffee grinder to make a meal. I also used organic agave instead of honey. I beat the eggs the egg mixture for a few minutes on med-high speed to get more air into the batter. I used a 8 1/2 x 4 1/2 glass pyrex loaf pan. The batter rose nicely and filled the pan. It tasted good and I’m happy to have some kind of bread that I can eat.
Garlic bread goes great with any of the Paleo pastas we recommend. You’ll be blown away by how easy it is to make this, and how few ingredients it takes. You’ll also likely be pleased to see that it’s all natural ingredients with nothing artificial added, right down to using actual garlic for the garlic flavor. It’s amazing how many commercial foods have garlic flavor but don’t actually include any real garlic.
This recipe is so simple but so tasty. I use almond flour I grind myself (use a coffee grinder–it’s so much cheaper than buying bags of almond flour at the grocery store or online). The first loaf I made as stated and felt it was a little too much on the coconut. The second loaf I exchanged the coconut oil for bacon grease, which worked well but was a little too strong on the bacon. The third loaf I used half coconut oil and half bacon grease and I really love the taste. A little smear of almond butter and a dollop of jam really makes this a great Paleo breakfast!
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. 
The Sugar Addict's Total Recovery Program by Kathleen DesMaisons. While this isn't really a paleo book, it does point out issues with the foods we aren't eating. The books claims the excessive processed sugar consumed is responsible for "mood swings, depression, fatigue, fuzzy thinking, PMS, impulsivity ... [and] unpredictable temper." She says her research shows indulging in sugar highs should be treated much more seriously, akin to heroin or alcohol dependency, because sugar causes spikes in the neurotransmitters serotonin and beta-dopamine just like those drugs.
Hi there, it’s Lacey! I’m the editor and main writer for A Sweet Pea Chef. I'm a food blogger, health and food coach, professional photographer, and mommy of three. I also run the awesome free Take Back Your Health Community, am the healthy and clean weekly meal planner behind No-Fail Meals, and a little bit in love with Clean Eating. Be sure to check out my free beginner’s guide to eating clean and follow me on YouTube and Instagram to get my latest recipes and healthy eating inspiration. Read More…
For the dry bits, I would use a flour sifter or a sieve depending on what you have in the kitchen. Adding in the wet would require a spoon. The food processor simply takes out the labor of mixing it by hand. I haven’t made this one yet (tomorrow I will) but I’ve made banana bread more times than I can remember and only once has it been done in a food processor.

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.
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The Paleo diet includes nutrient-dense whole fresh foods and encourages participants to steer away from highly processed foods containing added salt, sugar, and unhealthy fats. However, the omission of whole grains, dairy, and legumes could lead to suboptimal intake of important nutrients. The restrictive nature of the diet may also make it difficult for people to adhere to such a diet in the long run.  More high-quality studies including randomized controlled trials with follow-up of greater than one year that compare the Paleo diet with other weight-reducing diets are needed to show a direct health benefit of the Paleo diet. Strong recommendations for the Paleo diet for weight loss cannot be made at this time.

Eat Like a Dinosaur: Recipe & Guidebook for Gluten-free Kids by Paleo Parents. The Book is a colorful children's story describing the paleo diet, chock-full of recipes without grains, dairy, soy or refined sugar. For those with food allergies, the top 8 allergens have been visually marked on each recipe for children to self-identify recipes that may contain eggs, nuts, fish, or shellfish. Published March 20, 2012.


Actually, I m not talking about Wheat flour. I suggested Vital Wheat Gluten and Wheat Protein Isolate. Which are low in carbs. Vital Wheat Gluten is 4g carbs per 1/4 cup and Wheat Protein Isolate is 2 to 3g per 1/4 cup. There is actually Low Carb bread being sold out there with these ingredients now. And, Oat Fiber actually has zero carbs. So, it is Keto. Especially, that you really don’t need to use much during baking. Most used would be Almond or Coconut Flour. I am doing Keto to loose weight and get back in shape. I have no Gluten allergies. So, for those that do, this isn’t a good choice, but it is for me.

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.
Hi there, it’s Lacey! I’m the editor and main writer for A Sweet Pea Chef. I'm a food blogger, health and food coach, professional photographer, and mommy of three. I also run the awesome free Take Back Your Health Community, am the healthy and clean weekly meal planner behind No-Fail Meals, and a little bit in love with Clean Eating. Be sure to check out my free beginner’s guide to eating clean and follow me on YouTube and Instagram to get my latest recipes and healthy eating inspiration. Read More…

Richard Nikoley has the blog Free The Animal. He loves meat eating. His diet is near paleo, with the addition of some gray-area foods that he likes. These days most of his posts are on food. One recent trend in the paleo community is trying to optimize the proportions of the foods eaten. If you've read my definition you'll know that I simply define the diet as foods in and out. One of Richard's posts: Optimality: A Fool's Errand? has produced a long discussion of this trend.


Tonight, I tried using this differently…I coated all natural hot dogs with it and made “corn dogs”. I was able to cover 7 easily with a full recipe, minus 1 egg so it would be stiffer dough, and laid them on a Silpat covered cookie sheet. I started at 400 degrees to make sure they browned, but I ended up turning it down to 350 for about 25 minutes. They were great. Thanks again for the recipe and hard work.
I’m so sorry your bread crumbles, that’s so disappointing. That your dough didn’t become a firm ball indicates that a measurement might have been off. My best recommendations for baking grain-free include having all ingredients at room temperature, have the oven preheated, to measure everything accurately and to notice if things are happening the way they are supposed to, ie.: your dough is not firm. A soft dough would need you to add more flour to it, although if the dough is too soft because too much milk or fat was added, it will throw off the balance of everything else. Baking is very precise in this way, try it again and keep me posted on the outcome.

this bread is fabulous! i made it in a larger bread pan, making the loaf a bit short. . . Next time, i’ll use a pyrex bread pan (smaller) so that the loaf is a bit taller. Wondering if i could make 1.5 of the recipe for a taller loaf in my bigger pan. . . so many things to try. Oh and my kids loved it! They thought it was banana bread even though it isn’t really sweet, i think the texture gave them that impression. I am thinking i could use this as a base for a yummy banana bread, adding a banana or two. I’ll let you know if i try that.
Best bread I’ve found so far! I just used almond meal instead of blanched almond flour as I haven’t gotten around to buying any yet but it is so yummy! Had some left over chicken from a roast last night and it was definitely one of the best chicken sandwiches I’ve had for a long time! Same as Kai though I think I’ll drop back the coconut oil next time by maybe a tbs or 2 🙂
Lexi! I just made this recipe for the first time yesterday to eat alongside our burgers – and they were PERFECT. Great consistency, nice flavor and best of all – the rolls retained their shape and didn’t rip like most buns do while eating the burgers. My husband loved them! We plan on making these on the regular. Thanks so much for creating/sharing this!
The best bread I’ve made yet! The best bread ever! I read your post and you have great tips on all your recipes. I gave up using yeast because it never worked for me. I took your advise, no drafts here. Actually turned off the fans and air. My yeast turn out Perfect!! and the bread did Rise really fast!! I think it made all the difference and I was so surprised. It smells like bread in the air and look just like your photo. I wanted to see the inside so bad but I waited until the next morning, it was hard. When I did, the inside was Beautiful just like your photos. Problem is I Hate flax seeds texture…really don’t like them. I don’t know how to explain it, it always turns into mush in my mouth after awhile?? My sister pointed out the same thing when she tried it. I still think you have the best bread ever and ever. So I was thinking about adding more husk and take away some flax. Have you tried it with less flax and more husk? Trying to figure out how to take away some of the mushy.
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 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? https://www.youtube.com/watch?v=FfitxN3Vx24

Hi Meredith, every photo I share with my recipes are from the same recipe. I usually photograph the food right after I make them. This bread does not rise as much as regular bread during baking, but it does rise well. I use golden flax seeds. This recipe is meant to be made on a medium loaf pan of 8½ x 4½ inches. If you have a larger pan, you can double the recipe so that when baked the bread will rise to the top of your pan and will not be so thin.


For the dry bits, I would use a flour sifter or a sieve depending on what you have in the kitchen. Adding in the wet would require a spoon. The food processor simply takes out the labor of mixing it by hand. I haven’t made this one yet (tomorrow I will) but I’ve made banana bread more times than I can remember and only once has it been done in a food processor.
Hi! Was wondering if I could substitute corn or coconut flour? They are the only ones that sit well with me and I’ve begun to develop a nut intolerance. I also can’t have vinegar, and am worried about arrowroot because I haven’t had it before. I’m having a hard time finding bread recipes that I can use and I’m looking to utilize a bread machine also. Hope this finds you well and thanks for your help and insight. Your page is beautiful. ♡ https://www.youtube.com/watch?v=HvA68vYZtDE
Hi Tiffanee! Let’s try and figure it out! More importantly- is your yeast proofing well (bubbling a lot?). And how and where are you proofing your bread? For instance, I place mine on top of the oven when its heating up (so the tray does get slightly warm). Be careful though not to overheat it as the yeast would die (it thrives between 79-100F to give you an idea). xo!
photo sources: cavemen elephant hunt, caveman cooking over fire, cavemen hunt paleo bear, milk truck logo, darth vader vendor, storm trooper tomato, lego cook, chef and lego pig, lego explorer, lego muffin, lego bread and carbs, frozen caveman grok lego, lego clock, lego caveman forging for food, caveman with wheel, darth vader and ostrich lego, easing into water lego, lego man with pasta
TBK Fitness Program by Tamir Katz shows how to achieve fitness through a healthy, natural hunter-gatherer diet along with a comprehensive exercise program with over 60 different bodyweight exercises of varying difficulty targeting all of the muscles in the body. Also included is a detailed discussion of nutrition and the diseases of civilization based on scientific research, information on stress management and preventive medicine, recommendations on vitamin and supplement use, tips on how to make your fitness program succeed where others have failed, tips on food shopping and preparation, sample meals, and more. The Amazon reviews average to 4+ stars.
1. Meat: It’s not always for dinner. Cooking meat transforms it: Roasting it or braising it for hours in liquid unlocks complex smells and flavors that are hard to resist. In addition to converting it into something we crave, intense heat also breaks down the meat into nutrients that we can more easily access. Our ancient ancestors likely loved the smell of meat on an open fire as much as we do.
Hi Keith, hope I can help a little. Coconut flour is very dry and absorbs a LOT of moisture so it is most difficult to replace in recipes. I have had success increasing other flours and/or reducing liquid. Coconut oil can be replaced with ghee or olive oil, but the taste will change a bit. I use date sugar or honey (again, adjust liquid) in some recipes. It might just be easier for you to do a web search for coconut-free recipes!

This is really good. I only use 3 eggs,. I didn’t have any arrowroot powder, so I used cornstarch instead. I used lemon juice instead of ACV because ACV gives me migraines and I used coconut cream (don’t like yogurt). It tasted a bit like sweet bread, but it made an excellent sandwich. It didn’t rise like the picture. I’m sure it because of the substitutions I made. I always make sandwiches cutting the bread in half anyway so it didn’t matter that it didn’t rise as high as the picture shows. This will be my go to bread for now on. Oh yeah. I baked it for 45 minutes instead of 25. Ovens temperatures and climates varies for baking. I always baked paleo breads on 350 degrees for 45 minutes. It comes out perfect every time. Thank you so much for posted this recipe. https://www.youtube.com/watch?v=zq0Ix-Vfoww
If you were to eat an unlimited amount of red meat (which the paleo diet technically allows), you may see your heart health suffer. While experts applaud the omission of packaged and processed foods like cake, cookies, chips, and candy — which are well known to be bad for your ticker — they’re not crazy about the fact that paleo doesn’t allow you to eat whole grains, legumes, and most dairy. Whole grains in particular have been linked with better cholesterol levels, as well as a reduced risk of stroke, obesity, and type 2 diabetes. (13) These are all comorbidities of heart disease. (14)
My bread didn’t turn out well at all. I don’t use dairy, so I couldn’t use the yogurt and that might be it. I also has some issues with my coconut cream taking it’s good ole’ time melting and blending, so my “wet” mixture sat longer than it should have and that might have caused some issues. I will try again, but the flavor and consistency reminded me more of a banana bread than a sandwich bread. So far, not a fan. Hope I can make a go of it next time.
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.

I cant have flax seed, they trigger severe migraines. When i google replacing flax seeds or any thing else they say you need to know why they are added to the recipe for flavor and nutrition or as binders. In your recipes can you add some sort of code B for binding and F for flavor then its much easier to go about making substitutions. In this recipe is the flax for binding or flavor ? If its for binding can i add more eggs and how many ?
Research into the weight loss effects of the paleolithic diet has generally been of poor quality.[10] 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".[10] 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.[10]
Hi Faith, I make a similar bread almost every day (from the Plant Paradox Cookbook), and it calls for full fat coconut milk…it works great as well. I will try your apple cider vinegar today, as the recipe I’ve been using calls for red wine vinegar. Thanks so much for posting, and thank you for the Arrowroot substitution…sometimes it can be a challenge to find! :-D https://www.youtube.com/watch?v=ip69hOWsSls
We cannot time travel and join our Paleo ancestors by the campfire as they prepare to eat; likewise, shards of ancient pottery and fossilized teeth can tell us only so much. If we compare the diets of so-called modern hunter-gatherers, however, we see just how difficult it is to find meaningful commonalities and extract useful dietary guidelines from their disparate lives (see infographic). Which hunter–gatherer tribe are we supposed to mimic, exactly? How do we reconcile the Inuit diet—mostly the flesh of sea mammals—with the more varied plant and land animal diet of the Hadza or !Kung? Chucking the many different hunter–gather diets into a blender to come up with some kind of quintessential smoothie is a little ridiculous. "Too often modern health problems are portrayed as the result of eating 'bad' foods that are departures from the natural human diet…This is a fundamentally flawed approach to assessing human nutritional needs," Leonard wrote. "Our species was not designed to subsist on a single, optimal diet. What is remarkable about human beings is the extraordinary variety of what we eat. We have been able to thrive in almost every ecosystem on the Earth, consuming diets ranging from almost all animal foods among populations of the Arctic to primarily tubers and cereal grains among populations in the high Andes.”
Thanks for taking the time to post the Metric measures Pat. I’ve just made my first loaf, which is ok but I misread the ingredients and only put 1/2 tsp of baking powder in the mix ..duh! There’s another one baking right now with the correct amount in . Really looking forward to it. I’m going to slice it up and freeze it in portions so I can take out what I need and toast it. The only downside for me is the almond flour and coconut flour is very expensive in the uk. https://www.youtube.com/watch?v=AeqwyVcRp7E
Life Without Bread: How a Low-Carbohydrate Diet Can Save Your Life by Christian B. Allan, Wolfgang Lutz. It is based on Dr. Lutz's work with thousands of patients in Austria. It deals with the health issues connected to high carb consumption. It is basically an English version and update of Dr. Lutz's 1967 book with the same title: Leben ohne Brot. He recommends eating only 72 grams of carbohydrates, and an unlimited amount of fat. And provides evidence as to why this is the healthiest diet. Read the review at Amazon by Todd Moody (it will be first!). See excerpts from his earlier edition: Dismantling a Myth: The Role of Fat and Carbohydrates in our Diet
This is the third time I have made this bread. The first time I followed you directions and discovered the middle wasn’t quite baked all the way through. So I read some of the comments and tried it again. The second time I kept the oven temp the same and cut down on the butter and baked it for about 40-45 minutes. It turned out fine then. However it doesn’t that size of a loaf doesn’t last long in our house. So today I made it again and increased the recipe by half. I had bought a 12″ x 4.5″ x 3 ” bread loaf pan. I used 7 tbsp of Kerry Gold butter instead of 9 tbsp. Otherwise the rest was the same. I baked it at 355 degrees for 1 hour. It turned out perfectly. I couldn’t wait to let it cool too much. I love warm bread and just had to have a couple of slices. Btw- the organic almond flour I used was from our local grocery store health market section.
Closely examining one group of modern hunter–gatherers—the Hiwi—reveals how much variation exists within the diet of a single small foraging society and deflates the notion that hunter–gatherers have impeccable health. Such examination also makes obvious the immense gap between a genuine community of foragers and Paleo dieters living in modern cities, selectively shopping at farmers' markets and making sure the dressing on their house salad is gluten, sugar and dairy free.
Since your loaf pan isn’t all that much larger, I would first just alter the cook time. This bread will probably cook a bit quicker in a slightly larger pan, so I would recommend checking it about 5 minutes sooner. However, the loaf may not rise as high as it would in a smaller pan; if you’re looking for a higher rise to your bread I would try it with 1.5 times the ingredients and an increased cook time. Please let me know how it goes if you give it a try!
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.

I made this as written using the pan that Elana linked to and was a little disappointed with the height. A friend of mine said she makes the gluten free bread with a 4″x4″ pyrex pan because it gets taller and better for sandwiches, so i tried the Paleo bread again using her idea. It got taller, but the top looks like a volcano erupted. I’m not quite sure how to get a smoother top or what i did wrong for this to happen.
Sounds like your baking soda is old and/or spoiled. It explains the lack of rise, tingling tongue, chemical taste (washing soda [sodium carbonate, I think] is made by heating baking soda [sodium bicarbonate] in big ovens), and maybe the extra salty flavor, too. I’ve had bad baking soda spoil baked goods, and it’s a real bummer. Hope you try again, though. https://www.youtube.com/watch?v=k_JUritU2IE
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!
Divya, I’m happy to hear the flavor was great, but sorry to hear the bread was flat! I’ll try to help you troubleshoot…first I would check to make sure that your baking powder is fresh. Also, did you use the full cup of egg whites? Did you use a 9 by 5-inch loaf pan? Did you cook it at 350F and is your oven properly calibrated? Did you bake it for the amount of time the recipe calls for? https://www.youtube.com/watch?v=dU-NENNs6CY
I have recently discovered your website and I’m so pleased that I did. There is so much content there. It’s the bread I’m particularly interested in at this point since I have not had any bread for about two and a half years so I went straight there. I tried your world famous paleo bread and I must say it was very nice. However it does not look like your bread in that mine was much darker and much denser. I tried to find a comment where you addressed this issue but I only got as far as some comments regarding the height of the bread. You stated that the tin size was most likely incorrect. I’m sure my tin as a bit on the big side but when I look at the pic of your bread I can see yours is a much lighter bread than mine and also much lighter in colour. https://www.youtube.com/watch?v=fOZK_dlZO4E
Grains and legumes (or pulses) are other groups that are frowned upon in the diet. "The right grains in the right amount can actually curtail inflammation," says Bonnie Taub-Dix, MA, RD, CDN, creator of the blog Better Than Dieting and author of Read It Before You Eat It: Taking You From Label To Table. In addition, fiber-rich legumes, including beans, lentils, and peas, have been consistently linked with reduced risk of obesity and chronic disease. "Fiber-rich carbs can supply energy, fiber, a host of vitamins and minerals, and a soothing satisfaction that could keep us from eating less nutritionally dense choices," Taub-Dix says. With the rise in popularity of ancient grains such as amaranth, millet, oats, and teff, and pulses, such as chickpeas and lentils, there's much opportunity to access versatile, naturally delicious whole grains and legumes that our ancestors ate. "Carbohydrates have a bad reputation, justified by the company they often keep, such as rich sauces and butter, and the forms in which they may be served (eg, donuts and pastries)," Taub-Dix says, "but the right carbs can save us from degenerative diseases."
ok my bread did not quite look like this.it had ammonia scents. serious…. seriously working recipes….open to suggestion…my husband’s mum was a a baker…..I fail at every attempt to provide. Your assistance is helpful.thx I am the ever so lucky lin..plan to stay lucky….(ps do this b/c my bs is borderline.fasting bs +90……..and though, my spouse refuses to acknowledge it he has issues as wel).180 after a mango whatever…I love this man, and plan to keep him with me. forever….pls assist..so tired of numbers that are compromised….bull ..we are a unique community because we care…many others are impacted, they just do not connect… We are the only people who appear to care about what elevated glucose does to people….I care for my mum…….she is blind…..confused……multiple strokes..pls, keep helping…Mom was a pilot, a photograhpher, an independent woman from the age of 15. Now, she lves in a bedroom, vision gone, and momory deplleted…….life does not have to end this way. She loves your recipes……I prep them……you have made her happy…love, lucky lin………..
I made the amended version, further substituting organic coconut sugar for the honey, and it is excellent! I made mine in a standard loaf pan in a convection oven and it reduced the baking time to 20 minutes. This is my first foray into paleo/anti-candida eating, and I’m excited at how tasty and satisfying this bread is. It is moist, dense and flavorful with a great texture. So glad I found your website!
Our hefty cousins, the apes, spend half their waking hours gnawing on raw sustenance, about six hours per day. In contrast, we spend only one hour. “So in a sense, cooking opens up this space for other activities,” says Pollan. “It’s very hard to have culture, it’s very hard to have science, it’s very hard to have all the things we count as important parts of civilization if you’re spending half of all your waking hours chewing.” Cooked food: It gave us civilization.
We made the mix as directed. We then mixed 1/2 cup coconut sugar and 1 Tablespoon cinnamon in a separate container. Pour 1/2 of the bread mix in the pan, followed by 1/2 of the cinnamon/sugar mix. Then put the rest of the bread mix in the pan and cover with the rest of the cinnamon/sugar mix. Then swirl with a knife. Great bread for having with stew or soup!
On Wednesday, April 26, 2017 my daughter and I drove to Julian Bakery in Oceanside. It is in a business park and easy to locate. They have a small storefront bakery where they have a few items out to purchase, the bread is actually in the back, and I assume so is most of their other items. They bake on Monday and Tuesday, which is why I chose to go on Wednesday. I wanted freshly made bread and all the bread at the other stores must be kept in the freezer because they are moist and would spoil too quickly otherwise. March 24 I was diagnosed with stage three breast cancer and found out from David Getoff’s website that Paleo bread was the only bread that he would recommend if you HAD to have bread. There are no grains used in Paleo bread and they use Stevia if a sweetener is needed. The bread is more like a banana nut or zucchini bread, moist. It does well in the toaster, but I like the moistness of the bread and sometimes it in plain. (Grains, including all rice, potatoes, etc. turn rapidly into sugar which is BAD for people with cancer. Cancer cells have 9500 receptor sites, while normal cells only have four. Sugar keeps the body in an acid state, which is how cancer can expand so rapidly. ALL microwaved foods turn acidic. Anything fried has a pH level of 4 and below (BAD). Cancer LOVES sugar and fat. So my diet has changed. You can store the bread in the frig for up to 4 weeks. It freezes for about twelve months. The bread is organic and non-gmo. I have been eating mostly organic for quite awhile now and now that I REALLY need to change my diet . . . I will be coming to the Julian Bakery MUCH more in the future!! Elizabeth is a wonderful help, very informative! (She is NOT the person that you speak to on the phone – that person is in another building, in customer service.) This is a little out of the way for me (35 minute drive) but well worth it!! Thank you Julian Bakery!! They also have things for Pegan and something else, but I did not really pay attention because I have to go Paleo . . . 🙂

Made with peanut butter instead of almond butter because that’s what I had. I could taste the coconut (which I like), but I will try substituting butter for the coconut oil next time (or half butter half coconut oil), as I am trying to find a good sandwich bread recipe for my picky 5 year old. It’s like a banana bread consistency, but when lightly toasted with butter, reminds me of regular wheat bread. Delicious, and will definitely make again! Thank you for the recipe!
Andrew. it probably was almond flour and they called it powder to let people know it was finely ground. I think next time be sure to preheat your oven and if you can get an oven thermometer to make sure the temperature is where you want it. Also, use arrowroot instead of tapioca if you can find it. You could blend the wet ingredients in a blender or beat the eggs well. You can also beat the egg whites until stiff peaks form and then gently fold that into the batter to give your bread more lift. Keep me posted please 🙂

Followed this diet, lost 15 pound, back to my high school weight. My weekly migraines stopped. My 20 year back pain from herniated disk, tennis elbow and old motorcycle accident knee injury all stopped hurting. All I have to do is eat a pizza or sandwich if I want the pain back. Also I generally feel better and have more energy. It is not easy because pizza and chips an salsa and deli sandwiches all taste great, but it is worth it and not that hard to make the food amazing it about choices. Oh and I have three kids. One had ADD, another migraines and two bad acne, on this diet all cleared up. To get political for just a minute. If you read this and watch movies like Corn King, and In Defense of Food you will find that corn is a major source of the heath issues in our country, yet the government subsidizes the growing of corn, leading to 30% of American's being Diabetic or Pre Diabetic causing healthcare costs to sky rocket and now they what to fix health care, how about stop paying farmers to grow poison and direct them toward growing Paleo friendly foods. Try this for 6 months hard core and notice your ailment fade. Like I said, if i want a headache, I just need to eat a pizza or drink a beer. Oh one other thing, don't for the masses of "gluten free" junk food like cookies etc. These are just made of corn instead of wheat and are not paleo. Sorry but all cookies are junk food. Eat real food, you will be amazed.
Gah, do you feel like I say that enough? Haha. But really, the way our bodies respond to certain foods and digestion is so individualized. I think it’ definitely depends on our gut flora, hormones, environment we are living, etc. Which is why I like to make gluten free allergy friendly recipes. Some people need grain free, nut free, others feel better on an egg free or vegan diet, and some are just starting off eating a gluten free diet and are overwhelmed.
Hi Adriana, thank you for this recipe. My youngest son has to eat gluten free and I’m trying to find a recipe for bread that he really likes (none so far). It’s just in the oven and I hope it turns out okay, because the batter wasn’t a batter, it was more of a dough… I followed your recipe to the letter: same ingredients, no overmixing… Do you have any idea what could have happened?
Thank you so much for this recipe!! I am Norwegian and eating bread for multiple meals is part of our culture. I have not had too many problems with switching to a paleo diet but I have sorely missed eating bread. I have tried many gluten free and paleo bread recipes out there but this is by far the best one. I used 4 wide mouth canning jar lids and otherwise followed your recipe exactly and they came out nice and fluffy and even held up with “wet” sandwich ingredients . I am going to try some of the variations in the comments. Thank you for bringing back a vital part of my culture!

I am BLOWN away by this bread! I added up the protein and net carbs … umm … WOW. A huge bonus is that both kids – one of whom is crazy picky – AND my husband both love it!!!! They devoured the first loaf within a few hours. This will obviously be a huge staple in our house. It’s really a God-send. Our son, who is the picky eater, is mostly picky about proteins. He won’t eat any meat except for chicken, no eggs or dairy. We’ve gone gluten/casein free to see if it helps with his autism and as much as I totally wanted to eliminate bread, I finally just had to accept that he HAD to eat a peanut butter and honey sandwich at lunch. My cracker/veggie/peanut butter dip thing just wasn’t working. Not only will he EAT this bread – he wouldn’t eat the other gluten-free breads I was making – it is actually giving him the ONE thing he needs most – PROTEIN. Seriously, thank you, thank you, thank you!!!!!!!!!!!!!


Hi Sonda, glad you like it! I use a free nutrition calculator on the website sparkrecipes.com, which generates the nutrition table. You just put in all your ingredients and number of portions and it does the rest of the work for you. I cannot guarantee whatever comes out is 100% accurate, it is thought to be a guide. If you need to rely on nutrition info for health reasons, you’d have to make your own calculations.
My yeast did bubble a whole lot! My house was 74-75 degrees. The bread did raise after 2 hrs about 1/2 size bigger. I had the bread rising on top of my oven which was on and oven door cracked open for more heat. Then put it in. Then after it cooked and came out of oven it sunk to original size. Then after it cooled all the way it sunk to shorter than it started out. 1 1/4” high. I have a picture but i cant send it in this review. Ask me more questions so i can figure this out ok. https://www.youtube.com/watch?v=OQcFQOXVBm8
I tried this recipe (delicious, btw) substituting sunflower meal for flax meal (in the middle of hurricane Sandy and had no flax), and the bread turned green… SO glad that someone else experienced this and it was answered. Thank you! That helps. It didn’t rise as much as I hoped – maybe it was because of the substitution…? In either case, thank you for this fantastic recipe! My husband and I loved it.
Thanks for the reply Adriana. What I meant by a quick mix in the Vitamix was that I “Vitamixed” it one more time to be positive it was as fine as could be. I keep almonds frozen and I use them up over time to make milk, then dehydrate the pulp and then turn it into flour. I will have to think about buying the flour already made again…seems like I’d be going backwards in my slow but steady journey of making the most of my whole ingredients. I wonder if blanched flour would work better…I’ve read that the the only difference with the skins is the little brown specks that don’t bother me. I may try again at some point.
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
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