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.
I really wanted to keep this nut and seed paleo bread more on the seed side. Haha, you get my point. The only nut that is really involved is almond in the almond flour. The rest are seeds such as pumpkin seeds, chia seed, and poppyseed, which you can interchange with flax or sunflower seeds. Either way, it truly gives the bread a nutty flavor that’s not too heavy. Cool?
Thank you Lexi for this awesome, super quick recipe!!! I have been trying out so many different kinds of quick breads with clean ingredients and somehow they take longer. This is will our go to bread, so thank you!! I have tried them twice and both times were awesome! Second time I tried a little variation with adding some rolled oat flour and it did not change it in any noticeable manner. Apparently too much of almonds have disadvantages on the body. I will continue experimenting with adding a little bit of other flours but big THANK YOU for this easy tasty simple recipe.
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.
Jump up ^ Ramsden, C.; Faurot, K.; Carrera-Bastos, P.; Cordain, L.; De Lorgeril, M.; Sperling, L. (2009). "Dietary Fat Quality and Coronary Heart Disease Prevention: A Unified Theory Based on Evolutionary, Historical, Global, and Modern Perspectives". Current Treatment Options in Cardiovascular Medicine. 11 (4): 289–301. doi:10.1007/s11936-009-0030-8. PMID 19627662.
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.
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!
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. https://www.youtube.com/watch?v=kKzqFQA9NTc

I just made this bread and it came out great although I did adjust a few ingredients. I made this bread with four eggs(1 less than called for). Also I whipped the egg whites separately until they formed peaks(in order to make the bread less dense). Lastly, I added two tablespoons of applesauce to make up for the missing egg. This bread did take 45 minutes to bake, but I lowered the temperature to 245 because the outside was cooking faster than the inside. In the end this bread came out delicious and I enjoyed it with jam and honey, happy baking.
Paleo critics point out that not all grains are created equal—whole grains do not spike your blood sugar as much as refined grains. Even so, paleo dieters still steer clear of grains because they contain different compounds and proteins like gluten, lectins and phytates, which they claim cause inflammation in the body and block other nutrients from being absorbed. Paleo critics say these compounds are not a problem unless you have an allergy or sensitivity.

I have a processor but I use my big girl lifting weights mixer. I use the whip not the paddle to mix first the eggs getting in lots of air and and fold in 2 cups of thick yogurt cheese.(Regular non fat plain yogurt filtered though a coffee filter in the refrig.) I use the paddle and add the dry ingredients. I mix them on slow and just for a brief make sure that the dough it is all the same all the way through. I am seeing now whether I can replace the coconut oil with extra virgin elixir of the olives as sweet is not great with horseradish on roast beef. I’m also thinking that although it doesn’t rise much if at all that if I patted it into a loaf shape in some way and oiled the crust heavily it might have a smooth crust. and then plop it in the pan. I toast it like for egg in the hole by browning it in a heavy frying pan. Okay it is not bread bread but it better than no b read at all. And best of all I like it just fine and that’s what counts in the long run. Food should not be such a big deal. It should get your from point A to Point B with style and class not slathering butter on just cooked doughy yeasty hard on the digestion bread for me any more. I’m going to try going all almond flour as the coconut flour has so moisture and sweet ness that contributes to the heavy texture I think Of course the moisture is what makes it stick together too, Everything is a work in progress remember to use your processor to make crumbs out of the not so hot loaves. Breaded lemon dill tilapia anyone? https://www.youtube.com/watch?v=D85tDRhO1Ow
I love this bread!!! Because of this bread, I can eat a sandwich now and then and not be in pain from gluten and additives. I’ve also made it into French toast and it came out great. Dairy is a problem food for me, so I substitute the butter for coconut oil and use coconut cream in place of yogurt. I freeze this bread in half loaves so I always have some on hand. Delicious!!
[…] Review: I tried my best to modify my mom’s stuffing recipe with paleo bread, but some things are not meant to be.  Stuffing is one of those things that need the real thing in order to taste authentic.  It wasn’t terrible, but if you want that REAL stuffing taste, you won’t find it here. The bread recipe on it’s own was not bad at all, check it out here! […]
About 3 years ago I went grain free for the second time in my life. At that time I downloaded about 20 grain free bread recipes three were good and edible and could withstand the rigors of actual lunch meat/sandwich making, but this one has stood the test of time. This is the recipe I go back to every time, it delicious and passes the sandwich test. Here s what I have learned: I like to make a double batch, I like to beat the wet ingredients into a stiff foam, everything works best at room temperature, the baking time is about an hour in a glass pyrex loaf pan, It MUST be stored in the fridge wrapped in a paper towel then in a zippy bag, it needs to be toasted for sandwiches. I make this bread for non grain-free friends and neighbors and they love it too.

I made this bread tonight and it did not rise well but the taste was great. My yeast did proof well so I know that was not the problem. I did accidentally omit the cream of tarter but will try again with that ingredient. After reading many of the comments I think I should have let the bread proof more. It did not rise much after 50 minutes but I needed to get it baked before bedtime so did not let it proof any longer. I also wonder if it was warm enough in the location I placed it. Next time I’ll be sure to let it proof longer and find a warmer place. I do have a question about separating the liquids. Wondering if beating the egg whites to stiff peaks with the cream of tarter then folding them in last if that would help with the rising. Just worry dough would be very stiff and incorporating the beaten egg whites would be hard.


Paleo Thin Bread® – Almond ( Paleo Bread ) (1 Net Carb) (3 Pack w/Free Shipping), is a great way to enjoy a healthy meal or snack with added flavor and health benefits. Paleo Bread – Almond is Gluten Free, Grain Free, Yeast Free, Soy Free, GMO Free, (7g Of Protein Per Slice), Low Carb and best of all delicious. Paleo Bread -Almond loaf contains six simple ingredients! *Nutritional Information Provided By Medallion Labs For Nutritional Accuracy **Freezes great for 12 Months** / Stay In Ketosis**”Paleo Breads Are Soft & Fluffy & Does NOT Crumble”


I found this recipe after buying Paleo Bread at Wholefoods. It was SO bad that it drove me to find a good recipe to make my own. When I read the review that it wasn’t too eggy, I was sold. I am not a huge fan of eggs (too bad for someone attempting a primal diet) so I was set to try this. I followed the directions exactly…even taking extra time to beat the eggs. I used the yoghurt instead of coconut cream. It came out perfect. Thank you for making something edible and still Paleo. I tried to give this recipe 5 stars but it’s having a glitch and won’t let me. 5 stars!!!
Thank you Lexi for this awesome, super quick recipe!!! I have been trying out so many different kinds of quick breads with clean ingredients and somehow they take longer. This is will our go to bread, so thank you!! I have tried them twice and both times were awesome! Second time I tried a little variation with adding some rolled oat flour and it did not change it in any noticeable manner. Apparently too much of almonds have disadvantages on the body. I will continue experimenting with adding a little bit of other flours but big THANK YOU for this easy tasty simple recipe.
If you’re an English muffin lover it won’t be long before you’re hit with a craving and won’t know what to do to stay on track with your Paleo diet. This English muffin recipe does away with the grains and delivers true muffin taste nonetheless. These have all the little holes and crevices you’d expect from any respectable English muffin, and you can feel free to spread organic grass-fed butter over this, or some nice organic ghee for an out of this world totally Paleo experience.
I wish we didn’t have to test every adjustment to a recipe to figure out if it works. It would save us all so much time and money! If I only had a crystal ball that would give me the answer to all of your substitution questions, I would be so happy. Unfortunately, I don’t. So be adventurous. If you have an idea, test it. Then come back here and let us all know if it works.
Hi Melissa, Are you beating the whole eggs? It needs to be egg whites only. Whole eggs will never form peaks. Adding a little cream of tartar helps, as well as making sure you start with a very clean bowl (preferably not plastic if you’re having issues). Having the egg whites at room temperature can be a little easier, too, though I usually don’t need to. Hope this answers your question!
Following the paleo diet can be pricey. Inexpensive and healthy non-meat protein sources like soy and beans are off-limits, and a recent BMJ Open study shows that healthy meats like lean ground beef and boneless, skinless chicken breasts cost an average of 29 cents more per serving compared to less-healthy ones, such as high-fat ground beef and chicken drumsticks. Even switching from peanut butter to paleo-approved almond butter will cost you—it goes for up to $13 a jar.
You’ve gotta love the folks over at TGIPaleo, they really know their stuff and it seems they’re always tinkering around in the caveman kitchens trying to whip up palatable Paleo food that keeps you within the Paleo guidelines. Here they’re doing their best to perfect the art of Paleo bread making, and they seem to have gotten it right on this one. Just to be sure they’ve gone and replicated their efforts in second version, covered below. They’ve used a combination of coconut flour, ground flax for heartiness, fiber and omega-3s, and arrowroot flour for added texture and taste.
I don’t like keeping track of how much I’ve eaten or obsessing over how many grams of a particular nutrient I’ve had. Not only do I hate counting calories, but I know that calories are really only half of the battle, as they’re not all created equal – 400 calories of Doritos do NOT have the same effect on your body as 400 calories of high-quality vegetables and protein.
Just tasted this….excellent. Much fluffier than 2.0, though similar in flavor. I used coconut palm sugar syrup (boiled 1/2c water, added 1c organic coconut palm sugar, reduced heat for 3 min until dissolved, let cool before using, store in mason jar in fridge) which I use to replace any sweetener in baking…agave, honey, etc. Worked great in this as well. So moist too. Awesome texture! Thanks Elana!
[…] I don't like the word "diet", so I'll say that this is more a way of changing what you eat long-term. It's all based around what our ancestor hunter-gatherers would have eaten, and what we've evolved to be able to process and absorb. The very basic level of it, is that you don't eat carbohydrates, processed meats or sugars, and cut out dairy products. You instead eat plenty of fresh meat, fish, vegetables, fruits and nuts. You can still have oil, provided it's natural – so coconut, peanut & olive oil are all good. The good thing is that you're also allowed to take this to your own level – so if you want a couple of days off a week – say, weekends, you can do it & it will still be a lot healthier for you. This is a really helpful site I've used to make a note on my shopping list of what's allowed: The Ultimate Paleo Diet Food List | Ultimate Paleo Guide […]
My husband and I just started paleo at the beginning of the year and we both knew that giving up bread would be hard. Probably harder for my husband who is a steak bread and potatoe type of guy. We both absolutely loved it. I will have to double the recipe but as for this loaf he added a little butter and honey and said it was extremely filling. Thanks again
As you might expect from the previous paragraph, eating plenty of fresh fruits and vegetables naturally leads to higher fiber intake. Dietary fiber is essential for good health, and despite what you’ve probably heard, whole grains aren’t the place to find it. Non-starchy vegetables contain eight times more fiber than whole grains and 31 times more fiber than refined grains. Even fruits contain twice as much fiber as whole grains and seven times more fiber than refined grains! https://www.youtube.com/watch?v=YnDzsN7ksME

The Hiwi are not particularly healthy. Compared to the Ache, a hunter–gatherer tribe in Paraguay, the Hiwi are shorter, thinner, more lethargic and less well nourished. Hiwi men and women of all ages constantly complain of hunger. Many Hiwi are heavily infected with parasitic hookworms, which burrow into the small intestine and feed on blood. And only 50 percent of Hiwi children survive beyond the age of 15.

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=--BtnfD9RmE
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