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.
Bread was phenomenal!! I followed the recipe exactly, I had a bread pan that was about an inch wider than yours but bread still rose. Looks great, looks just like a loaf of banana bread! The bread is very buttery in flavor, I can’t have more than one slice it’s pretty rich. It’s a dense bread like banana bread. I was SO excited when I pulled it out of the oven and it looked and tasted good I did a little “I made BREAD!” dance. Alas, bread, I have missed you… https://www.youtube.com/watch?v=CSrH4elI5uc
I found your recipes and was eager to try them! This morning I made the almond and coconut flour bread, blueberry muffin and the pancakes for family breakfast. They were all delicious!! I was amazed at how moist they were. However, even thought the bread was light, it did not achieve the height shown with the recipe. I need advice on how to achieve a higher loaf. My family was delighted at the healthier version of our Sunday morning breakfast. Thank you, Maya, for the time and effort spent in perfecting and sharing your recipes.
By far my favorite bread recipe! It turned out golden brown with a great flavor! Super easy and basic ingredients so you don’t have to run to the supermarket before making it. I asked my husband (not paleo or gluten free) to taste it and he thought it was good. That’s quite a compliment because he dislikes most gluten free/paleo things. Just a note, I’m at 9300 feet above sea level and it still raised and turned out delicious! https://www.youtube.com/watch?v=DDWirPJv8Qg
This recipe looks wonderful, Elana! Till now, I made an all-almond flour bread and even though it was semi-sweet and delicious, it was also dense and chunky. Just last weekend, I caught myself wondering – what if I were to add just a bit of coconut flour to create some fluffiness? And then I started fretting about the proportions and decided to sleep on it for a few nights and postpone my kitchen adventures till next weekend.
More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!
It’s easy to find more guidance online, but a book also makes a handy reference. "The Paleo Diet," for example, outlines basic Paleo principles and offers three “levels” that allow for different degrees of cheating – three “open meals” per week on the “entry level” plan, two on “maintenance” and just one on “maximal.” Depending on the level, you might also get “transitional” condiments (low-fat dressing and salsa) and drinks (coffee, beer or wine in moderation) to wash down the meat and plants. You can use the levels as you like. Start with the first and move gradually to the more restrictive – or just stay put. For more dramatic changes, head right to the third. https://www.youtube.com/watch?v=6It1CI9yO18
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 ?
I made it tonight and use a mini loaf pan. It came out delicious. I used the http://www.tasteofhome.com/article/how-to-cut-down-recipes/ link to adjust the recipe measurements using the one third column. I used 2 egg whites. The slices will be small but it was delicious with melted butter. Keto bread recipes and I have tried quite a few have not turned out well for me. I do not like to waste expensive ingredients that is why I will usually do a small amount first. This recipe has been the exception. It is good simple and delicious. I will make it again using the recipe as written. Note: I whipped the egg whites for 10 minutes to get the right consistency. I hope this helps and thank You Maya for finally for me making a bread that tastes great and is easy to make.
I think red meat from grain fed cattle and sheep IS bad for us . These animals were designed to eat grass. We were designed to eat meat, fat, vegetables , a few seeds and a little seasonal fruit. But never any kind of grain. ! When Man began farming and grain consumption , so began disease and illness. Today our food supply is being contaminated by Factory farming and GMOs. https://www.youtube.com/watch?v=fi7YlHwBoBQ
Thank you so much for this recipe! I have tried so many paleo bread recipes and this is the best one yet. My husband devoured half of it and he’s a very picky eater. I’m going to double the recipe next time so I can use my larger bread pan. I do have one question though. Do you think this recipe would work if I added bananas, or blueberries? I was thinking of doing that but wasn’t sure if that would effect the consistency.
With carbohydrates and protein intake already accounted for, fat intake comprises the rest of the Paleo diet. We’ve been taught that fat is something to be avoided at all costs, but it’s actually not the total amount of fat in your diet that raises your blood cholesterol levels and increases your risk for heart disease, cancer, and Type 2 diabetes; rather, it’s the type of fat that should concern you. The Paleo diet calls for moderate to higher fat intake dominated by monounsaturated and polyunsaturated fats with a better balance of omega-3 and omega-6 fats.
To get an idea of what that means, we turned to the experts, including Loren Cordain, PhD, a professor emeritus at Colorado State University in Fort Collins, Colorado, and the author of The Paleo Diet; Erin Holley, RD, of Ohio State University Wexner Medical Center in Columbus, Ohio; and Lona Sandon, PhD, RD, an assistant professor of clinical nutrition at the University of Texas Southwestern Medical Center in Dallas.
Absolutely the very very best gluten-free bread I’ve had in 8 years! Thank you thank you! I used coconut oil instead of palm oil and I don’t have round ring molds, so I poured the batch into a bread loaf pan and baked it 22 minutes. It could have gone another couple minutes longer, as it was slightly underbaked in the middle, but it still made the most wonderful sandwich! Will be making another double batch right away so I can have some every day!
Several examples of recent and relatively speedy human evolution underscore that our anatomy and genetics have not been set in stone since the stone age. Within a span of 7,000 years, for instance, people adapted to eating dairy by developing lactose tolerance. Usually, the gene encoding an enzyme named lactase—which breaks down lactose sugars in milk—shuts down after infancy; when dairy became prevalent, many people evolved a mutation that kept the gene turned on throughout life. Likewise, the genetic mutation responsible for blue eyes likely arose between 6,000 and 10,000 years ago. And in regions where malaria is common, natural selection has modified people's immune systems and red blood cells in ways that help them resist the mosquito-borne disease; some of these genetic mutations appeared within the last 10,000 or even 5,000 years. The organisms with which we share our bodies have evolved even faster, particularly the billions of bacteria living in our intestines. Our gut bacteria interact with our food in many ways, helping us break down tough plant fibers, but also competing for calories. We do not have direct evidence of which bacterial species thrived in Paleolithic intestines, but we can be sure that their microbial communities do not exactly match our own.
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!
Well… it turned out beautifully. It rose evenly, it was light, fluffy and baked through. It tasted very good, both plain and toasted with butter. I truthfully do not know if I would add the butter the next time I make a loaf because I was so pleased with this version. I will likely reduce the erythritol to 1 tablespoon or less for a more subtle sweetness in the future. This recipe has so many flavour possibilities and I look forward to trying out all of my ideas using this excellent base. It is also good to know that it can be made without the additional fat component. Don’t get me wrong, I am keto and a committed high fat enthusiast but slathering some fat on top of the bread… butter, pâté, nut butter… will work just fine for me. https://www.youtube.com/watch?v=qhHk0A302YM
Hi hi, not sure if this will help but you can use chia seeds in place of eggs. 1 tbsp to 4-5 tbsp of water. Whisk and let it sit in the fridge for 15 minutes. You may need to add more water if the mix is too thick, when I make it I aim for the consistency of raw egg, so goopy but a little runny. You can sub 1 tbsp of chia seeds for 1 egg in any recipe, Goodluck!! https://www.youtube.com/watch?v=pmLd7AJpRsk
This is one of the best gluten-free bread recipes I’ve tried. I made mine in a 9 x 5 loaf pan. It’s a little vertically challenged, but it still tastes good and has a nice texture to it. I’m a recovering carb-junkie who realized the one thing I craved most was likely a factor in decades worth of digestive grief. As an experiment, I eliminated wheat products from my diet and my digestive health has shown significant improvement. But I have so missed my morning toast with peanut butter. This bread is a great replacement, one that’s both tasty and nutritious (unlike store bought GF bread). It’s delicious with peanut butter, jam, butter, or just on its own. Thank you for the wonderful recipe!
I’ve gone around the web finding the best fast easy, and absolutely delicious easy paleo desserts. Because eating paleo is hard enough without having to spend two hours making a complicated dessert only to have it come out badly because paleo baking is so darn finicky. All of the recipes in this roundup are tried, tested, and true, take 45 minutes or less to prepare, and should satisfy all your cravings for easy paleo desserts. So let’s get started!
Coconut flour is a great alternative when you need to avoid almond flour because of a nut allergy, or for any other reason. With a couple easy tips, coconut flour can also yield delicious gluten free baked goods. Coconut flour is very high in fiber and subsequently absorbs a lot of liquid, so as a general rule, it’s recommended to use the coconut flour and liquid at the same ratio. Coconut flour can also result in very dense and/or dry and crumbly baked goods, so it’s important not to use too much coconut flour, and to use other ingredients to lighten the texture. This is why a lot of recipes that call for coconut flour also call for a lot of eggs. However, then the issue is that the baked goods have an overly eggy taste. Because of this, I prefer to use coconut flour in conjunction with other paleo-friendly flours instead of using it on its own. https://www.youtube.com/watch?v=UEWaInxB4aI