Hi, I just made these this morning. I substituted gelatin eggs for real eggs. I baked them on a cookie sheet—but next time I will put them on parchment paper because they did stick some. I also forgot the baking powder. I baked them for 20 mins. They were crunchy on the outside and gooey in the middle, but still delicious!! I also put them in the toaster after they came out of the oven. I would really love to come up with AIP recipe for these, because they are so darn good!! I probably could have gotten away with just one gelatin egg as well. I will have to experiment—-but if you come up with anything AIP in the future, please let us know! I love your blog!!
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!!!!!!!!!!!!!
Some randomized controlled trials have shown the Paleo diet to produce greater short-term benefits than diets based on national nutrition guidelines, including greater weight loss, reduced waist circumference, decreased blood pressure, increased insulin sensitivity, and improved cholesterol. However these studies were of short duration (6 months or less) with a small number of participants (less than 40). [4-6] https://www.youtube.com/watch?v=N80LZL2vw3A
this looks amazing! i am low carb, so this will work for me as opposed to some of your other gluten free breads! i cant have arrowroot powder and other similar ingredients. that being said, i love ALL your recipes and even if they contain ingredients i cant have, they are usually easy to substitute or ‘play’ around with until i get it low carb friendly;) thankfully, you have done the work for me here;)thanks!!!!!
I am so happy that I found your site! I have been trying for a couple years to find a good bread/roll recipe (I’m kind of picky) and this is the first one that I have absolutely loved. My kids love them too. I am going to order the molds you use but for now am making them in a muffin pan and they turn out great. So far I’ve used them with tuna salad and your sloppy joe recipe (which is also delicious! ) https://www.youtube.com/watch?v=WT3-ea4BwiE

However, I’ve made the Paleo bread twice and the same thing happened both times. The inside of the bread developed a huge hole and was not cooked. I’ve made the Paleo Pumpkin bread five times and had no problems, which makes me ask: since the Pumpkin bread bakes for 45 minutes, could there be a typo in this recipe and perhaps the bread should bake longer than 30 minutes?


“I think there are a lot of positives about it,” Holley says. “It cuts out a lot of processed foods just naturally, like processed grains or added sugar through soft drinks or juice.” And because the diet promotes eating anti-inflammatory foods — like fruits, vegetables, and unsaturated fats in nuts and certain oils — your health could benefit, Holley explains. Cutting out processed foods and sugar will also help lower your risk of certain diseases, like type 2 diabetes and certain cancers, she says. (6) https://www.youtube.com/watch?v=-1U3ta-sH0Q
My husband is a new diabetic and was put on the Paleo Diet. I have tried multiple grain free breads and have been disappointed with each and every one of them!! I don’t care for their taste and they are too small to use for a sandwich. I just baked your recipe and it has a nice crust, is MOIST on the inside, it ROSE and it tastes wonderful!! I am so very pleased and appreciative!! My search for bread is now over. Thank you so much for this ((( <3 )))
umm, hard to say what may have caused this to happen. A few things I can think of are the temperature in your oven, the other ingredients you used, and the way you measured them. It’s so hard to say. I’ve made this bread with Welbee’s so it’s not that. Are you using measuring spoons and cups? I think you should try again. If you can purchase an oven thermometer to make sure the temperature is where you want it during baking I would do that. Every oven is so different… Here’s one for $6.51 on Amazon http://amzn.to/1WcJ1tv. Also, when you use test your bread with the stick, be sure to insert it all the way in, and in a couple different places. Please let me know how it goes when you make it again. https://www.youtube.com/watch?v=C6x5GgSa5j8
Paleonutrition by Mark Q. Sutton, Kristin D. Sobolik, and Jill K. Gardner is the analysis of prehistoric human diets and the interpretation of dietary intake in relation to health and nutrition. This is a substantial text that combines background to paleonutrition, an extensive bibliography, a discussion on methods, and case studies. Published February 23, 2010.

Elana, is the honey used for sweetening in a Paleo-friendly way or to work as an acidic ingred. along with the ACV to activate the baking soda? I generally use coconut palm sugar syrup in place of agave and honey. I did so in this recipe as well but it came out a little bit dense, like a leavening issue. If you say the honey’s just to sweeten, I’ll adjust the leavening issue on my end by experimenting with other options. Otherwise I’ll use honey next time and see if that helps. The bread is fabulous regardless! Thanks!
The Stone Age Diet: Based on in-depth studies of human ecology and the diet of man by Walter L. Voegtlin. This was self-published back in 1975. Only a couple hundred copies were printed and distributed to friends and relatives. No one knew the book existed until some years later. In no way is he the father of the paleo diet. It is impossible to purchase. Apparently his descendents are planning a reprint, though the book is poorly written and not based upon factual anthropological information that even was available then. We have put up his Functional and Structural Comparison of Man's Digestive Tract with that of a Dog and Sheep. And a PDF can be found here.
I completely omitted the palm shortening and didn’t replace it with anything – I can’t tell that anything’s missing. I also doubled the recipe and put it all in one loaf pan like some others did and baked it for 30 minutes. Even the hubs, who is truly a bread addict, really likes this recipe! I think they’re kind of English Muffiny and I toast the slices for sandwiches. Gluten gives me eczema and I never thought I’d get a good sandwich bread again. Thank you! 🙂
Eat WELL Feel GOOD: Practical Paleo Living by Diane Frampton has over 200 recipes that makes paleo eating simple, delicious, and ultimately, intuitive. So they claim. There are only a few reviews at Amazon. They all like the book, but their lack of details makes it appear that they are not truly independent reviews. The recipes have a Crossfit appeal to them. Chef Rachel Albert has made some of the recipes and posted here [archive.org].
The New Evolution Diet: What Our Paleolithic Ancestors Can Teach Us about Weight Loss, Fitness, and Aging by Arthur De Vany. Art is the grandfather of the "Paleo Lifestyle" movement. The plan is built on three principles: (1) eat three meals a day made up of nonstarchy vegetables, fruits, and lean proteins; (2) skip meals occasionally to promote a low fasting blood insulin level; and (3) exercise less, not more, in shorter, high-intensity bursts. Note that the book is anti-fat. All oils are to be avoided, though canola is considered okay for higher temperatures. Egg yolks are to be skipped now and then. Published December 21, 2010.
Just made this bread and it’s in the oven as I write this. Can anyone tell me what the consistency of the dough/batter should be? Mine looked a little runny, almost like pancake batter. I can’t see if the bread is rising in the oven because the parchment paper is obscuring my view. I don’t want to open the oven door yet in case that causes the bread to sink in the middle. Anybody have the same batter like consistency and if so, how was yours?
Thank you so much for posting this recipe. I have been looking for a Paleo bread recipe. I already purchased the ingredients and am looking forward to my first loaf. The only substitution I’m going to make it using Bob’s Red Mill tapioca powder instead of arrowroot because I have it handy and need to use it*. Both are thickening agents so I don’t think it will affect the outcome. I do want to note here for you and your readers that although the yogurt comments you have are true (in my opinion as a degreed microbiologist),”…the live active probiotic bacteria in yogurt can rev up your immune system…”, these comments are void for this recipe because the live cultures will not withstand the baking process. The beneficial bactiera will die. You could still add the yogurt (I’m going to add almond milk yogurt or coconut milk yogurt since they are my favorites) to enhance the flavor of the bread but this addition will not impart probiotics to the bread. I think this is an important clarification as right now it reads as if this recipe will contain probiotics. Hope that helps and thanks again. I am so excited to use this recipe! Be well 🙂
Another possibility is that maybe your oven is not well calibrater (which is normal) and your bread needed to cook longer. I suggest next time you insert the stick in a few areas to ensure it’s done throughout. Also, it’s a good idea to purchase an oven thermometer to ensure the temperature is where you want it during baking. They cost less that $20, I got mine for less than $10.
Hi Jodi, I haven’t tried that, but don’t think it would work well for this recipe. First, yeast needs sugar (for it to consume – it’s not typically in the end result), so you’d need to add that. But also, just with how we are making the bread fluffy with beaten egg whites, I don’t think yeast would work. If you want to try adding yeast to a low carb bread, I would do it with this low carb bread recipe instead.

Paleoista: Gain Energy, Get Lean, and Feel Fabulous With the Diet You Were Born to Eat by Nell Stephenson. Paleoista is not only a how-to book, it is also a glimpse into the life of a woman who gives advice on how to eat this way, and lives the life, day in and day out. The author's websites: NellStephenson.com Nutrition & Fitness and Paleoista.com. To be published May 1, 2012.
I have a loaf of this bread in the oven right now. I didn’t seem to get a dough like consistency with the boiling water. Is the mixture suppose to thicken up to form a dough with the boiling water? I’m sure it’s going to taste just as great but I noticed on your flatbread recipe pictures the mixture seemed to thicken with boiling water. Thank you so much for sharing your recipes and answering our questions! Jo
Hello, this bread recipe looks great, and I really want to make it for my dad who is intolerant to gluten and must settle with the sad and tiny store bought gluten free loaves. However, the only bread pan I have is one inch larger in dimensions, do you recommend increasing the recipe? Like doubling it or using 1.5 times the ingredients? Thank you :)

Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrat by Mary G. Enig, Ph.D. and Sally Fallon. The premise is the culinary traditions of our ancestors, and the food choices and preparation techniques of healthy nonindustrialized peoples, should serve as the model for contemporary eating habits. However, they push whole grains and dairy, which aren't Paleolithic.

Sometimes you don’t need a loaf of bread, and you just need enough for yourself to make a sandwich or to serve as a side to a hearty Paleo chili. This single serve recipe can easily be multiplied if needed, but it’s best when used as a one-serving bread when you don’t have the time, desire, or need for more than just enough for yourself. The way they’ve figure out how to make this Paleo friendly and ready to go in just a few minutes is impressive. It makes the perfect companion to all sorts of soups and stews, as the bookends to a sandwich, or as an accompaniment to eggs and bacon. https://www.youtube.com/watch?v=q3ywOo3iNoY
Just made this, thank you for the recipe! My loaf pans were too wide so I used 6 Texas size muffin tins and they came out great. I used maple syrup instead of honey because, well, I live in Vermont and my husband sugars. I am fairly new to Paleo and I’ve been an avid baker for decades-I miss baking! I will experiment with this recipe for sure, using it as a base. The first thing I am imagining is lemon poppy seed and baking them in mini muffin tins. Or baking in a cast iron skillet in the oven like corn bread. And maybe a morning glory version. Oooh my world just opened up.
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.
This bread has changed the game on my Keto lifestyle!!!! I have tried so many different Keto breads that I just gave up! They all have to much egg taste or they’re so gritty I cannot even swallow it! This bread was more detailed to make but it is the best tasting (real) bread. It actually smelled like home made bread before I baked it! It has gotten much easier each time. I cut the loaf into 3 large pieces. I freeze two and leave one out to enjoy! I’ve made stuffing with this bread and it was amazing! Just slice thin and leave it out to dry completely until it will easily crumble. It makes amazing french toast! I had French toast with 2 eggs and bacon for breakfast today! Make sure you use sugar free syrup and your in heaven! Lots of melted butter on top!!! Thank you so much for this incredible recipe!
Thank you Lexi for sharing your “Sandwich Paleo Rolls” recipe!! This is the second time that I have made them and each time I make a double batch!! I make the rolls in a muffin tin as I do not have the round forms. I also substituted coconut oil for palm oil — I used the same amount. These are GREAT right out of the oven with a bit of butter and some honey!! 🙂 The rolls are just as good and soft 3 days after baking them. Thank you!! Thank you!!
This is such an excellent versatile recipe and definitely my favorite gluten-free bread recipe. I find that I’m perfectly satisfied using almond meal that of almond flour. And it has adapted well to any other kind of nut or seed meal I have tried so far. Last week I used all pecan meal is my favorite today taste wise. I also often mix half of another nut meal with half almond meal. Second favorite was half almond meal with half sunflower seed meal the taste was delicious. However the sunflower seed meal did turn green like I did read. . . Morning I may Kallof with all walnut meal and I’m sure it will turn out cause of all the work you did in creating this recipe. Also I never use a food processor I mix it all by hand and it still turns out.
Getting the grains out is pretty much the top priority when you make a bread that is Paleo approved. That’s what we’re seeing here is the use of coconut flour instead of wheat-based flour. You’re going to get a milky taste from this because they’ve used almond milk, and a creamy taste because there’s cashew butter. This should give the bread a smoothness that you won’t find with other breads on the list, which might make it preferable to some, and others may prefer the other types made out of almond flour or that contain flax meal.

Thank you so much for this recipe! I’ve made it several times and I love it for myself. I have tried many versions: coconut oil, ghee, butter, coconut cream, refrigerated coconut milk from a can, shaken (after a couple of days in the fridge) and full fat yogurt. I always beat my eggs for 2-3 minutes (by hand) until very frothy before adding the wet ingredients then beat them again after incorporating wet ingredients to get them thick. Although I like them all, I have had the best results for rising (and actual ‘bread-like’ texture and loft) from coconut oil and yogurt. My husband eats gluten-free but not paleo so when his favourite GF bread was out at the store he was stuck (he’s a ‘must eat sandwich for lunch’ guy and we’ve tried all the GF varieties in our store, some of them complete rocks!). I offered to make him a loaf and he accepted (he’s had this loaf before but felt it’s texture was more like a banana bread or zucchini bread than sandwich material). I got rave reviews from him today about the bread for his sandwich (made with coconut oil and yogurt). Total convert!!

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.
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 make three loaves of Paleo 2.0 bread and Paleo Rye bread every two weeks and they both freeze well. Thanks for these recipes. All of our children and grandchildren love them. We are moving from Illinois to Colorado Springs and are worried that the high altitude will create problems. Hoping that we will find by testing how to recreate these delicious breads.
The digestive abilities of anatomically modern humans, however, are different from those of Paleolithic humans, which undermines the diet's core premise.[4] During the 2.6-million-year-long Paleolithic era, the highly variable climate and worldwide spread of human populations meant that humans were, by necessity, nutritionally adaptable. Supporters of the diet mistakenly presuppose that human digestion has remained essentially unchanged over time.[4][5] https://www.youtube.com/watch?v=zhL5DCizj5c
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