Weigh your ingredients. This will forever be a staple recommendation for any sort of gluten free baking here at gnom-gnom. As aside from leading to less dirty dishes, it will ensure consistent results time and time again. Remember that gluten free (and particularly keto) baking is notoriously finicky, and measuring by cups is anything but accurate. And if you don’t own a baking scale, measure with cups by dropping the ingredients onto them rather than scooping them out (which often leads to overpacking).
Finally, here’s a couple of tips for making my paleo bread recipes. Use the recommended ingredients, i.e., when the recipe calls for almond flour, don’t use almond meal, as it won’t work in the recipe and the results will be poor. In addition, use the recommended brands of ingredients. You can find those be clicking on the green text in the ingredients portion of each recipe. Additionally, use the specific pan sized called for in each of these recipes. If the pan you use is bigger than the pan I recommend, your bread will be flat.
I just made this bread tonight and all I can say is WOW! I have had the ingredients for a couple of weeks but have been afraid that it wouldn’t turn out. I should have made it the day I had everything. Thank you for the detailed instructions…I just have a couple of questions…I did find that it was a little salty, can i reduce or leave out the salt? Second, you say in the narrative before the recipe that you can you arrowroot flour for a lighter crumb…do you mean the bread will not be as dense? Thank you, Thank you for your recipes….I’m on to try the ravioli’s for tomorrow nights dinner…
These are AMAZING! I have celiac and was diagnosed about 4 months ago. It’s been very difficult and bread is what I miss most. Unfortunately, GF bread is not very tasty-i’ve tried a number of brands and have tried making my own. I love the simplicity of the recipe as well. Thank you for creating amazing clean recipes, your cookie bars are also fabulous!
I made this recipe tonight – definitely the best tasting paleo bread I’ve had. The bread didn’t rise very much, so maybe I’d do a double recipe and cook longer to get bigger slices. It also turned out a little on the crumbly side – I think mine needed more liquid because the batter was fairly dry when I put it in the pan. As someone mentioned above, I also like that it’s not super eggy tasting! I gave slices to my roommates and a friend (they’re not paleo) and they both thought it was really good – which is sayin’ something! Next time I will try a few tweaks to make is sandwich suitable, but this recipe is really tasty.
Meet Grok. According to his online profile, he is a tall, lean, ripped and agile 30-year-old. By every measure, Grok is in superb health: low blood pressure; no inflammation; ideal levels of insulin, glucose, cholesterol and triglycerides. He and his family eat really healthy, too. They gather wild seeds, grasses, and nuts; seasonal vegetables; roots and berries. They hunt and fish their own meat. Between foraging, building sturdy shelters from natural materials, collecting firewood and fending off dangerous predators far larger than himself, Grok's life is strenuous, perilous and physically demanding. Yet, somehow, he is a stress-free dude who always manages to get enough sleep and finds the time to enjoy moments of tranquility beside gurgling creeks. He is perfectly suited to his environment in every way. He is totally Zen.
Now make the crust: Preheat your oven to 350 degrees. Line an 8x8 square pan with parchment paper and lightly grease. Combine all of the crust ingredients into a food processor and pulse until mixture is crumbly. Take mixture and carefully distribute over the parchment paper, pressing down firmly and evenly. Place inside the oven and bake for 13 minutes, or until lightly golden brown. Remove from oven and let cool for 20 minutes. Leave the oven hot.

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Well, I took the chance and sprayed my glass bread “pan” with non-stick spray instead of using the parchment paper and it worked great! My bread turned out just like your photo and it is very tasty. Now I must share how it started out though because this little loaf of heaven cost me a lot of money. I am very clumsy and this event proved that. I managed to bump something and knocked my glass bowl I started working with onto the floor and shattered into a million pieces, not only that but my iPad flew off the counter with it and the glass on the iPad is also shattered, but for now, it is still working. I lost a half cup of almond butter in the mess but that loss was insignificant in the overall scheme of things and I had enough to complete my task of making a loaf of this yummy bread so for that I am truly grateful. I am dying for a cucumber tomato sandwich which is why I wanted some bread. I grew my own tomatoes and cucumber and now need to sprout some broccoli sprouts to have on that sandwich! I can’t wait. On my test piece, I spread some of that yummy almond butter on it and had that for supper with a glass of goats milk. I have leaky gut and find that a Paleo diet works the best with the least amount of stress for me. I felt much better today than I have in years, so maybe, I am finally getting well, but not sure yet so don’t want to get my hopes up too high, but am very optimistic! Noticed when I was at work that I actually felt almost well today! Only worked 3 hours but there was a definite improvement. I will be exploring the rest of your site. Thanks for posting this! Yummy!
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.
Don't go running away from this (slightly) longer list of ingredients just yet. These two-bite minis look—and taste—like something from the Cheesecake Factory, but they’re packed with good-for-you ingredients, like zucchini and cashews. They're worth every second (and every speckle of coconut sugar). Craving a caveman-size slab instead of these dainty bites? Just add the crust to a pie pan and make one big cheesecake instead.

I just tried this for the first time tonight and followed the recipe exactly. I bought all of your recommended brands of ingredients, including the right sized pan. The texture is great (though the bread is still hot out of the oven!) and the taste is pretty good. Let’s face it, it’s not yeasted/gluten bread. But it’s definitely a very acceptable substitute. I really appreciate the nutritional content of this bread. Most of the commercial gluten-free products make me crazy with their nutritional emptiness. Looking forward to trying more of your recipes.
wow, I have tried to make a good gluten free bread for about a year and this tops all of the recipes I’ve tried. I have to agree with the comment that most gluten-free/grain-free breads are eggy … this one is not and it tastes great. I just enjoyed a piece with boursin tomato pesto. Thank you for the great recipe. I will be trying many more of your recipes. https://www.youtube.com/watch?v=Ni9XJ90f-Bc
What did I do wrong? This came out VERY moist… like a banana bread. Nothing like loaf/sandwich bread. I did end up cooking it nearly 31 minutes because pick still wasn’t coming out clean. Mine seems much darker too. I didn’t use the flax seeds (daughter has a sensory issue with nuts/seeds in breads) (You’ll notice I put sesame seeds on half for me…would that make it that much different? I used the proper size – but glass pan (all I have in loaf style) Flavor is good… but far too dense to consider using for a sandwich and not sure how Biikeweaver got 18 servings (!?) from this size loaf pan? But THANK YOU for posting. This was my FIRST attempt, so I’ll try again!
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This bread is the answer to my DH’s love for toast in the mornings! I LOVE the flavour of this bread, although it is a little salty for me (I’m cutting back a little with each loaf I make). My only issue is rising…but reading through the comments I think it’s the temp of my home (Canada) and I need to give it a warmer environment to actually double in size. I tried my oven (heat off), and the top of my oven as it was pre-heating….no luck. Any other colder-climate-cooks suggest options? TIA! XO
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.
Diane, I have successfully made this recipe with almond “milk” and cow’s milk (both whole milk and 2% milk work), but I haven’t tried this recipe with hemp milk or coconut milk. If you want to play with it, I would try hemp milk because the higher fat content of coconut milk may significantly alter the recipe. If you give it a try, let me know how it goes!
Anything that comes in a box, jar, or bag should be avoided on the paleo diet—as should anything that just wasn't consumed back then. That means no grains, dairy, added salt, or legumes (including peanuts, beans, lentils, and soybeans), according to Robb Wolf, a former research biochemist, paleo expert, and author of The Paleo Solution. While potatoes are generally outlawed on the diet, Wolff says they are okay to eat sparingly as long as you earn them through exercise (more on that next). Alcohol and honey are also generally considered paleo no-nos, but red wine tends to be the closest option there is to a paleo drink, and honey is far preferred to table sugar or artificial sweeteners.

Wendy, I’m just a grandma, who has not experienced your issues, but I wonder what else your son eats. does he eat apple sauce? try making a bread with coconut flour, eggs and let him add apple sauce to it. the apple sauce will provide sweetness, the coconut flour is said to offer more of a normal bread consistency, the eggs bind the coconut flour together. remember that coconut flour is VERY absorbent. you only need a little. I’m going to suggest microwave muffins in a cup so you don’t have to make so much only to have him reject it. here is a sample recipe for you to try.
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].
I was curious about the pan and found a very interesting 1 out of 5 star review on Amazon. The customer who purchased and used the pan not only got a metallic taste in her(?) first loaf, but the bread was also tinged green. She had to throw the bread away. I do not know if it would get better with use and washings, but she gave a good enough argument for me to avoid this buying this particular pan.
Made it last night and my husband & I ate the whole loaf! I used olive oil instead of palm oil, and I used arrowroot instead of tapioca flour. Also, I baked for 22min in a mini-loaf pan and let it cool for 15-20min before slicing. I got 8 small slices and they were delicious! Very fluffy and raised nicely during baking. The texture was extremely fluffy and just like any sandwich roll as you’d expect. https://www.youtube.com/watch?v=kx6fTrGb6hA
I buy whole golden flax seeds. I grind them very fine to use them so my flax seed meal is always fresh and not rancid. I have never tried it in bread so am going to give it a shot with this recipe. Hope it turns out. There are so many glowing comments for this bread. I don’t eat grains and usually just use cloud bread which I love but my grandchildren would prefer a “slice” of bread. Do you think this would turn out in a pullman pan?
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.
The evolutionary discordance is incomplete, since it is based mainly on the genetic understanding of the human diet and a unique model of human ancestral diets, without taking into account the flexibility and variability of the human dietary behaviors over time.[27] Studies of a variety of populations around the world show that humans can live healthily with a wide variety of diets, and that in fact, humans have evolved to be flexible eaters.[28] Lactose tolerance is an example of how some humans have adapted to the introduction of dairy into their diet. While the introduction of grains, dairy, and legumes during the Neolithic revolution may have had some adverse effects on modern humans, if humans had not been nutritionally adaptable, these technological developments would have been dropped.[29]

The aspects of the Paleo diet that advise eating fewer processed foods and less sugar and salt are consistent with mainstream advice about diet.[1] Diets with a paleo nutrition pattern have some similarities to traditional ethnic diets such as the Mediterranean diet that have been found to be healthier than the Western diet.[3][6] Following the Paleo diet, however, can lead to nutritional deficiencies such as those of vitamin D and calcium, which in turn could lead to compromised bone health;[1][20] it can also lead to an increased risk of ingesting toxins from high fish consumption.[3]
The aspects of the Paleo diet that advise eating fewer processed foods and less sugar and salt are consistent with mainstream advice about diet.[1] Diets with a paleo nutrition pattern have some similarities to traditional ethnic diets such as the Mediterranean diet that have been found to be healthier than the Western diet.[3][6] Following the Paleo diet, however, can lead to nutritional deficiencies such as those of vitamin D and calcium, which in turn could lead to compromised bone health;[1][20] it can also lead to an increased risk of ingesting toxins from high fish consumption.[3]

Diana Schwarzbein is another M.D. that has come to realize that low carb is what works. See reviews at The Schwarzbein Principle. The book is based on her work with insulin-resistant patients with Type II diabetes. She concludes that low-fat diets cause heart attacks, eating fat makes you lose body fat, and it's important to eat high-cholesterol foods every day.
The rationale for the Paleolithic diet derives from proponents' claims relating to evolutionary medicine.[22] Advocates of the diet state that humans were genetically adapted to eating specifically those foods that were readily available to them in their local environments. These foods therefore shaped the nutritional needs of Paleolithic humans. They argue that the physiology and metabolism of modern humans have changed little since the Paleolithic era.[23] Natural selection is a long process, and the cultural and lifestyle changes introduced by western culture have occurred quickly. The argument is that modern humans have therefore not been able to adapt to the new circumstances.[24] The agricultural revolution brought the addition of grains and dairy to the diet.[25] https://www.youtube.com/watch?v=oRafxW1OaUc
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