Hi Tessa, it’s hard to say what went wrong if you said you used all of the exact same ingredients as I do, and you follow the directions. The only thing I can think of is how you’re measuring your ingredients. Adding more yogurt or milk will not help and may make your bread very soggy. Let me know what happens when you try again. I will make a video showing the process soon. https://www.youtube.com/watch?v=gzWfAVhXcNs
This is the second incarnation of Paleo Bread attempted by the TGIPaleo gang, and they’ve made a few adjustments and seem to have gotten the hang of this. This version keeps the coconut flour but does away with the flax and the arrowroot flour. Instead they’re using egg whites and applesauce to get the job done, and they seem pretty pleased with themselves, as we have yet to locate a third version. Try both and see which one you like best, because they really are different styles of the same sort of bread.
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=XSGRd5Ve1zI
Thank you for the recipe and wonderful website. This bread is fantastic! I took the liberty of changing a few things around and used what was on hand: Bob’s Redmill Almond meal, fortunately the texture is excellent, 1/2 cup roasted & mashed Delicata Squash, one tablespoon of Ghee, one tablespoon of Coconut oil instead of 1/4 cup, substituted Hemp Seed for Flax meal and Volia! Delicious.
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!!
In order to simulate a bread-like texture without using gluten, grain free and gluten free bread recipes often use a variety of different flours and binders. We’ve tried so many keto bread recipes that taste way too eggy or too much like almonds or coconut. The trick is to find a combination of ingredients that yields good flavor, as well as bready texture and a loaf that rises nicely.
Overall, the diet is high in protein, moderate in fat (mainly from unsaturated fats), low-moderate in carbohydrate (specifically restricting high glycemic index carbohydrates), high in fiber, and low in sodium and refined sugars.  The monounsaturated and polyunsaturated fats (including the omega-3 fats EPA and DHA) come from marine fish, avocado, olive oil, and nuts and seeds.
Chris Masterjohn has Cholesterol: Your Life Depends on It!, another web site pointing out that the war on cholesterol and the push to put people on statins is misguided. The site argues it is actually polyunsaturated fats, not saturated fats or cholesterol, that contribute to heart disease, cancer, liver damage, and aging. He also has a popular blog. https://www.youtube.com/watch?v=g5n68qEhqIM
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.
I’ve tried a few other paleo/grain free breads and this is by far the best. It tastes great but what’s amazing about this recipe is ITS SO EASY. Being able to throw all the ingredients in a mixer and not having to fuss with whipping and folding in egg whites, etc is a perk. I made two modifications and it turned out well. Slightly melted raw honey in place of maple syrup and I doubled the recipe because I like the loaf to be close to a standard size (obviously adds a quite longer bake time but worth it).
I made this recently and it was fantastic! Thank you. Although I don’t usually eat dairy, I used Greek yogurt instead of coconut cream because of the calorie difference. I recalculated the loaf based on 10 slices and found that each slice was 186 calories, so it was much less than the 280 listed. I calculated 17.5 grams carbs, 4.1 grams fiber, 13.4 net carbs, and 10.2 grams fat. Of course, the calculations depend on the brands that you use. I used Bob’s Red Mill brand Golden Flax Seed Meal, Super Fine Almond Flour (but have ordered Wellbee’s for future use), and Arrow Root flour. https://www.youtube.com/watch?v=ZSvXnAYW4Tg
Oh my GOSH!! It’s REAL bread! My poor little guys (okay, and me too) have really been struggling since going gluten free for the third time (this time we went Paleo and it has finally resolved their symptoms and as a side note resolved mine, though I didn’t realize in the beginning I had a gluten problem). My son and I are oohing and ahhing in my kitchen right now over this bread. I’d given up on the difficult task of making gluten free bread when the first several complicated recipes I tried were gross and gritty. I did not have high hopes for yet another bread recipe, nevertheless one that would fit into our Paleo diet, but this is seriously amazing and it was fast and easy to make in my Vitamix. Moist and delicious, we decided we had to make some quick strawberry jam to celebrate this delicious occasion. Thank you, thank you for giving my boys (and me!!) our bread back!!! https://www.youtube.com/watch?v=pr9Ogyiw4AA
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.
Made this divine loaf for the very first time this morning, following the recipe exactly. It’s already half gone! I’ve tried multiple paleo sandwich bread recipes and none of them have turned out great…except this one. It’s simply delicious. Thank you so much for sharing this recipe. It’s obvious that a lot of trial and error went into perfecting it. It’s so so good! https://www.youtube.com/watch?v=3uHnEN4iIaA
I’m on a low-FODMAP diet too. I just use pumpkin puree to replace apple sauce and it works in 98% recipes. Does make things a bit orange though ;). Other substitution ideas that I’ve used in other recipes are sweet potato puree (use white sweet potato so it’s not orange), yoghurt (I make mine with coconut milk), banana puree, or I’ve used water or milk + a little ground chia or linseed (a bit like a watery chia or flax egg). Hope you find something that works for you!
This just got done cooling. I made 1/2 a recipe because I only have a mini food processor. I baked it in a mini loaf pan and it is delicious. :) I’m so excited to have a bread I can eat almond butter and jelly sandwiches on (which is what I’m doing right now). I did use Trader Joe’s almond meal because that’s what I have on hand and it still turned out well. I would imagine it would be even better with the right almond flour though, but even this is delicious and a great texture. :) Thank you Elana!!!!!
i have been following your web page and i have made soooooo many things that my family loves the best being kale chips my 2 year old takes the bowl and runs away so no one can eat them. I am very very alergic to coconut. do you have any gluten free paleo like bread ideas to make? I live to make as much as possible from scratch.. i cant have gluten and my daughter and husband cant have dairy. if you have any ideas let me know. thank you so much I am such a big fan!
The Paleolithic or “Paleo” diet seeks to address 21st century ills by revisiting the way humans ate during the Paleolithic era more than 2 million years ago. Paleo proponents state that because our genetics and anatomy have changed very little since the Stone Age, we should eat foods available during that time to promote good health. Our predecessors used simple stone tools that were not advanced enough to grow and cultivate plants, so they hunted, fished, and gathered wild plants for food. If they lived long enough, they were believed to experience less modern-day diseases like diabetes, cancer, and heart disease because of a consistent diet of lean meats and plant foods along with a high level of physical activity from intensive hunting. However, the life expectancy of our predecessors was only a fraction of that of people today. https://www.youtube.com/watch?v=S4j4JsvIvaQ
I’ve made this bread several times now in a traditional loaf pan and it came out great. A little short, but fully cooked and tasty and since i wasn’t using it to make a sandwich I was ok with the short, squatty loaf. The other day i decided to add the magic line loaf pan to my amazon order just to see what was so great about using this kind of pan. I made the recipe (the first one) just as I always have, same ingredients, same proportions, no subs and my bread came out barely cooked. The whole inside was raw. I continued to bake it and continued to bake it…..for another 45 min! and still raw. I pulled off the cooked “sides” and put the raw goopy mess back in the pan for another 30 min. Still raw in the middle. Not sure what’s so “magic” about this pan….???
For example, although white potatoes were recorded as being available during the Paleolithic era, they are usually avoided on the Paleo diet because of their high glycemic index. Processed foods are also technically off limits due to an emphasis on fresh foods, but some Paleo diets allow frozen fruits and vegetables because the freezing process preserves most nutrients.
Gluten is a protein found in things like rye, wheat, and barley. It’s now being said that much of our population may be gluten-intolerant (hence all the new “gluten-free!” items popping up everywhere). Over time, those who are gluten intolerant can develop a dismal array of medical conditions from consuming gluten: dermatitis, joint pain, reproductive problems, acid reflux, and more.
So, it’s my LAST DAY of the Whole30 (and perhaps yours, too!) the last day of January, and it’s time to welcome some Paleo treats back into my life. And yours, of course. It’s almost Valentines Day, right?! And – maybe it’s just me – but I can’t do Valentines Day without my fair share of chocolate. Luckily there are so many easy, deliciously indulgent chocolate recipes that taste classically rich but are made without any unhealthy ingredients.
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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! https://www.youtube.com/watch?v=CTxpNjgsbI0