Hi Sophie, I have found that the best almond flour for baking are the ones that have the skin removed (blanched) and are very finely ground. Some brands call it almond meal and some almond flour, so currently there’s no standard name. I have also found that not all brand work well. For example the Bobs Red Mill brand fails most of the time for baking. My personal favorite brands are by Honeyville and welbees. You may be able to order these from amazon.
No, I am not confused. There are many people that follow the paleo diet and also consume dairy products for their high fat and nutrient content. It is listed as an ingredient in a lot of paleo cookbooks and a lot of the big names in the paleo community not only consume dairy, but have also written several articles describing its benefits. I listed dairy free ingredients in the recipe for people that are lactose intolerant.
I just found this recipe and I notice that the recipes are very similar: this one has the addition of a little coconut flour, half the salt and half the vinegar, but maintains the baking soda quantity. How does the the texture of this bread compare to your low carb corn bread? I’m very curious about what went into the decisions that differentiate the two breads.
Thanks for asking (kinda). Back in the day, about two years ago, I baked nonstop. I baked even more than I do now that I have a food blog (which is A LOT). Every day, I would make 4-6 batches of cookies. Then, I’d make nice cream (which was called banana soft serve back then), meal prep for the next two weeks, then spend the night putting together packages for my sisters. https://www.youtube.com/watch?v=zwAEwx87vqQ
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.
I’m so sorry your bread crumbles, that’s so disappointing. That your dough didn’t become a firm ball indicates that a measurement might have been off. My best recommendations for baking grain-free include having all ingredients at room temperature, have the oven preheated, to measure everything accurately and to notice if things are happening the way they are supposed to, ie.: your dough is not firm. A soft dough would need you to add more flour to it, although if the dough is too soft because too much milk or fat was added, it will throw off the balance of everything else. Baking is very precise in this way, try it again and keep me posted on the outcome.
Our family LOVES your paleo bread recipe (among others–like the muffins, cupcakes, cookies…) I’m wondering if have any plans to work on a Paleo Tortilla?? Mark’s Daily Apple posted one–I’ve made it a couple of times–changing the recipe a bit–but have not figured out a way to keep the tortilla from falling apart once you fill it. Any suggestions or tips would be GREATLY appreciated.
I made this bread yesterday for the first time, baked well or so I thought an then while cooling it began to cave in the middle, wasn’t fully cooked, put it back in the oven an took forever to cook. Not sure what went wrong😞 I followed the recipe exactly except I didn’t add the flaxseed as I didn’t have any available, bit sure if that would have mattered!! Please share what you think I can correct for next time, otherwise bread was good!!
I just made the paleo bread & it smells delicious. I did make a mistake in my haste & added baking powder instead of soda. So this batch is getting 1 1/2 tsp of both. I didn’t have the size pan you used so am using a regular loaf pan but it isn’t squatty at all! I checked internal temp & it was close to 170. Can’t wait to try it. Thanks for sharing your recipes – you are a gem!
Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
I added chia seeds to give the bread a bit of a healthy crunch, but also for the many nutritional benefits of these little wonders. This a great low carb bread full of all my favourite low carb flours and so easy to make too. You could add other flavours to this with herbs and spices and not be disappointed. My next plan with this is to probably add some seeds to it.
This must be so challenging and stressful for you, but know that young children can be very picky eaters. Typically young children like very bland, slightly sweet tasting foods, so I can see why he would like an almond butter and honey sandwich. If you can find a grain free bread that looks like the bread he likes to eat, use one slice of regular and one slice of grain-free (keeping the grain free on the bottom). And/or as he is resistant to grain free bread at this time, maybe focus on introducing other foods that he may enjoy such as cucumber, red pepper or apple slices, small pieces of cooked chicken or sweet potato and serve these with a side of almond butter to dip them into. Try introducing grain free crackers, cookies or muffins as well as paleo smoothies (into which you can sneak some greens), keep the portions small and offer him variety alongside his sandwich. He may also like the entire routine of meals and may enjoy the same meal at the kitchen table or in his highchair, so maybe packing a picnic and eating at the park might help him to try some new flavors. I hope these suggestions help, keep us posted on how things go.
You’ll lose weight because any time you restrict entire food groups, your calorie intake tends to be lower, Sandon says. And whenever you burn more calories than you consume, you'll have weight loss, she says. (2) The focus on lean protein, fruits, and vegetables over calorie- and sodium-rich processed foods can also contribute to weight loss, though she also points out that the paleo diet wasn’t created to be a weight loss diet. (3)
Made with peanut butter instead of almond butter because that’s what I had. I could taste the coconut (which I like), but I will try substituting butter for the coconut oil next time (or half butter half coconut oil), as I am trying to find a good sandwich bread recipe for my picky 5 year old. It’s like a banana bread consistency, but when lightly toasted with butter, reminds me of regular wheat bread. Delicious, and will definitely make again! Thank you for the recipe!
I love this recipe! This last time I made it, I split the dough into 6 rounds and baked it in my bun pan, making 6 “hamburger buns”. I like this size better than the loaf slices because I can get a more substantial sandwich. It held up great to a BBQ chicken sandwich as well as a simple almond butter and jelly sandwich… I think this will be my preferred way of baking the bread. Thanks for such a great recipe, Elana, I love it!
Autoimmunity is a process in which our bodies own immune system attacks “us.” Normally the immune system protects us from bacterial, viral, and parasitic infections. The immune system identifies a foreign invader, attacks it, and ideally clears the infection. A good analogy for autoimmunity is the case of tissue rejection after organ donation. If someone requires a new heart, lung kidney or liver due to disease or injury, a donor organ may be an option. The first step in this process is trying to find a tissue “match”. All of us have molecules in our tissues that our immune system uses to recognize self from non-self. If a donated organ is not close enough to the recipient in tissue type the immune system will attack and destroy the organ. In autoimmunity, a similar process occurs in that an individuals own tissue is confused as something foreign and the immune system attacks this “mislabeled” tissue. Common forms of autoimmunity include Multiple Sclerosis, Rheumatoid Arthritis, Lupus, and Vitiligo to name only a tiny fraction of autoimmune diseases. Elements of autoimmunity are likely at play in conditions as seemingly unrelated as Schizophrenia, infertility, and various forms of cancer.
This bread is amazing! My family is new to paleo and my husband said he would like to have a bread substitute that would go with eggs. I baked my first loaf this morning and it came out perfect. Do need to use a smaller pan as it didn’t rise as high as a regular loaf of bread; however, that’s ok because it’s automatic portion control. The bread is delicious and was a hit with my husband. A definite keeper for the recipe file.
I’ve been working on this Paleo Bread recipe for several months and have tested it a couple of dozen times. In fact, every time I create a recipe I test each and every ingredient addition or subtraction. That’s why I think it’s kinda funny when people leave comments below recipes (or on Instagram) asking how such and such ingredient substitution will turn out. https://www.youtube.com/watch?v=OzXJvzIe6bw
I tried this recipe today and I’m blown away. I haven’t started Keto yet but I am soon. I’ve been trying recipes out, and I truly didn’t expect this to come out right the first time because I’ve never whipped egg whites or folded them into anything. I’m a terrible baker. It was so easy! Even my toddler and husband loves this! I didn’t use the sweetener and love the way it tastes!
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!
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
thank you for prompt reply. I do hope it tastes better than other low carb bread I’ve made and thrown out because I dislike the taste and sometimes it was too wet. It looks great so will try and report back. I must find something I like as at the moment am tucking into “normal” bread and that’s not good for my wastline or my diabetes. Thanks for the inspiring recipes. https://www.youtube.com/watch?v=oIRxU_ni1XY
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.
Love, love, love! I make a double batch and freeze them with great results. I toast these rolls for all kinds of sandwiches including toasted with bacon, egg, avocado for breakfast. Recently I started sprinkling Trader Joe’s Everything but the Bagel Sesame Seasoning Blend on the tops before baking. Toasted with butter is a great substitute for bagels or hard rolls. Thank you Lexi for such a great recipe!
Elizabeth, This recipe is a bit heavy on the eggs because they add structure here; without them, it would be difficult to get the same height without doing quite a bit of experimentation to find a suitable substitute. If you’re looking for a paleo-friendly bread-type of recipe, my Paleo Flatbread may be more useful. It’s more of a wrap or can be made thinner into a crepe, rather than a loaf of bread, but it is delicious. That recipe uses one egg, but I’ve successfully made it using a flax “egg” instead of a regular egg. Sorry I’m not able to be more help, but I hope you like the flatbread if you give it a try!
“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=GmvM6syadl0
A 2015 study in the Journal of the American College of Cardiology found that 76 people who followed the Paleo diet for 60 days (as well as those who followed vegan, Mediterranean and DASH plans for the same length of time) lost an average of 9 pounds and showed improvement in their blood pressure levels. The effects were greatest and most sustained among people who also attended regular diet support group meetings.
These paleo 7 layer bars make the perfect gift for your friends and family since they look amazing and can be easily packaged. It makes so much sense why I used to see these magical 7 layer bars everywhere during the holidays now. Plus, they’re easy to make and, now that we can make them vegan, paleo, and even clean eating, you can share with almost anyone!
Hi Tessa, almond flour is actually very moist and doesn’t soak up much moisture. It can make baked goods oily and super moist sometimes. There are many brands that sell almond flour now, but not all work well or give you the same result when baking. The brands I found work best for baking are by Honeyville and Welbee’s. I also always use the blanched flour in my recipes. What brand did you use? I am happy you like my recipe. Please let me know how it goes when you try making it again and post a photo here so I can see. https://www.youtube.com/watch?v=maSjPJb4rbQ
these were amazing. I was skeptical at first because of other failed experiments. I decided to try these one more time and it worked. High in ww points at 6 but worth it. I didn’t have a mould but use 1/2 cup measure and made 4 “pancakes” each about 5 ” round and baked for 10 minutes. Used coconut oil instead of palm oil, the only change I made. Worth the effort and will make this routine. Thanks https://www.youtube.com/watch?v=_ysLjd-F9dI
I’m not a believer in vegan or Paleo diets. I believe in a healthy diet that leans somewhat in the vegetarian direction and I just became convinced of the need to eliminate wheat from my diet. I applaud this website and the author for providing me with the bread alternatives I was looking for. I also appreciated the open eclectic attitude of the author in including some items recommended by vegans. Still, I believe red meat should be avoided . Thank You.
Paleo eating requires a lot of planning, prep time, and mental resolve. For instance, eating out on the diet isn't as simple as ordering chicken and a salad. Think: In what oil was the chicken cooked? Did any of the salad toppings come processed, canned, or packaged? "As with every elimination diet, it's just not doable long term," Dr. Ochner says. While weight loss is far from the sole purpose of eating paleo, going on and off of the diet can lead to big weight swings. Any yo-yo diet starts in weight loss from both muscle and fat, and usually ends with weight gain of all fat, which contributes to a slower metabolism and increased insulin resistance. https://www.youtube.com/watch?v=SEdYvjChFls
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…
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 also have had the “raw tunnel” of dough in the middle – TWICE now. I’ve followed the recipe to a “t,” except for the name brand Magic Line Pan (I do have the correct size pan though). Thanks for the tip to cover w/foil. I did it after the 30 min, but I’ll try it from the start. I also had added an extra 20 minutes. Strange ours turn out this way after reading how perfect others’ turn out?! Thanks gals! Happy baking!
We’re loving the taste and texture of this–but like a few others, I came out with a dense. flat loaf (only about 1 1/2″ high). The liquid mixture seemed very thick, and the combined batter was almost a dough going into the pan, not exactly pourable. I know some almond flours behave differently; I used Bob’s Red Mill (only thing readily available here), if that makes a difference.
My bread came out a teeny bit “eggy”…which wasn’t bad, I still enjoyed it. Maybe some egg yolk made it in the batter??? Anyway, the slight egginess made me think of French toast. So with the last few pieces, that’s what I made. I mixed an egg, heavy cream, and a little vanilla to coat the bread…used browned butter to sub for syrup…then topped off with Swerve confectioners sugar. It was delicious!
I cannot adequately share my enthusiasm for this bread. I’m not much of a bread maker so the tips were very helpful. I went through the effort to get the recommended ingredients and the cost was well worth it. I’ll be making several loaves. I’ve only recently switched to a keto diet and have been disappointed over and over again when I try new recipes as replacements for my favorites. THIS WAS THE FIRST SUCCESS!! Tastes great. I dont question that its bread, no tricking myself to like it. Thank you so much! I can’t wait to try more of your recipes!
I love this bread, and so do my German, bread-loving children! Hearty, rich German bread is the best in the world so that’s no small praise. I have a regular glass loaf pan, and adapt the recipe to make a full-size loaf. I add 1 extra egg (very large) and increase other ingredients 25%. Baking time is usually 5-10 minutes longer, although I reduce the temperature to 325 after it begins to brown to compensate for the glass pan. Topped with butter or pumpkin seed butter, this is my 3-year-old son’s favorite “treat” ever! https://www.youtube.com/watch?v=_6RGTb3Yki0
This rose really nicely and is pretty light and fluffy. It doesn’t have the exact same texture as wheat bread, but we thought it was close enough. My husband and I enjoyed some turkey sandwiches today, and our 3 year old loved her “PB&J” with sunflower butter. I packed everyone’s lunch in the morning, and they were still good at noon (kept in a cooler).
My Low-Carb Cornbread recipe is made with 6 ingredients in a round cast-iron skillet. Although it tastes like cornbread, there isn’t a speck of corn in this bread. As I mentioned, I’ve been on a grain-free diet since 2001 and corn is not on the menu for me. We serve Cornbread at Thanksgiving each year, and throughout the year. Adults and children alike give this low-carb bread recipe a thumbs up!
After making this wonderful bread half a dozen times (that’s in 10 days!) I decided to experiment. To this recipe I added a handful of each: drained and dried Calamata olives, fresh rosemary, raw pecans. I doubled the salt, at least, and sprinkled a few shakes of garlic powder into the batter. The new bread is just delicious. I just finished a piece with a smear of chèvre on it whine still warm.
I don’t know what i’m doing wrong with this bread. I’ve made it a few times as i like how it tastes toasted but it will not cook properly in the center. Every time i cook it i end up cooking it for another 30mins longer then the recipe requires and it’s still coming out moist in the center. You could not use it without toasting put it that way. Could it be because i’m using Canned coconut milk as opposed to yogurt? I’ve tried continuing to cook with foil over the top once the outside starts to look well done so the inside can keep cooking too.
Elana – your site is my go-to place for all baking ideas and snack recipes. I’m a huge experimenter myself, so I love using your recipes for a base (or following exactly for a trial run) and then running wild. Thank you so much for all the time and effort you put into making your recipes not only edible, but delicious and filling and healthful. I’m always excited for your post.
Our ancestors didn't chase cows and chickens around in the wild. They hunted game, antelopes, buffalo, and probably some animals we've never heard of that are long extinct. Their meat was generally quite lean, and provided more healthy omega 3s than meats from modern day animals, even the grass-fed ones, according to Dr. Katz. Many of the plants that thrived back then are also extinct today, making it impossible to truly follow their meal plan, he says.
Julian Bakery made Paleo Bread™ to fulfill the craving for bread while you are living a Paleo lifestyle free from processed foods. Paleo Bread utilizes the highest quality ingredients. This bread provides the protein and fiber your body needs to satisfy hunger while helping your body to perform at its peak. We love The Paleo Bread and hope you do too!
If dinner has no dessert, is it really a meal? Hell no! But when you’re following a Paleo diet, it can feel like there’s a real lack of dessert options. Don’t stress, sweet fiends, we’ve got you covered. Yes, certain foods aren’t part of the Paleo plate, but that doesn’t mean you’re entering a time without treats. We’ve rounded up some of the best Paleo-friendly desserts to satisfy your prehistoric sweet tooth. So stock up on staples like almond and coconut flours and coconut oil because these desserts are so tasty, you'll want to eat at least one daily.
Hi Jennifer, I understand all the science behind gluten baking, but honestly when it comes to keto baking (no starches, gluten, etc) the rules change completely. The bread also needs a SUBSTANTIAL amount more heat to rise than with a regular gluten bread (so while you would leave a gluten loaf on the counter and it would rise beautifully, with this one you actually need to introduce a bit more heat to get a proper rise). The bread will also only rise so much without collapsing, so the acidity doesn’t affect the rise believe it or not. But of course, you’re free to test around yourself as you clearly have the knowledge- just keep in mind that behavior varies a lot xo!
Paleo bread will not rise much, either… well at least, this one didn’t! In fact, when it first came out of the oven and I saw how flat it was still, I was a little disappointed and thought for sure that it was going to be a major flop. Such a shame, considering how amazingly good it the entire house smelled. But then I got to tasting it. OMG! It tasted like a thousand times better than it smelled.
Hahaha. That’s why we’re besties. We staunchly refuse to follow the times. ???? Now what’s this all about floral curtains? Do you have a set picked out for me? Lolol. I’ve never tried Justin’s vanilla AB. But now I’m super intrigued! Yes on the overheating–AB takes a lot longer than you would think. I will label at least 100 of these cookies for you. 😉 Love ya more! <3 <3
To determine the diet rankings, US News & World Report selected a 25-person expert panel from the country's top dietitians, dietary consultants, and physicians specializing in diabetes, heart health, and weight loss. The panel included Lisa Sasson, MS, RDN, CDN, a clinical assistant professor and dietetic internship director in the department of nutrition and food studies at New York University; Jill Weisenberger, MS, RDN, CDE, CHWC, FAND, a nutrition and diabetes expert; and David L. Katz, MD, MPH, FACPM, FACP, FACLM, founding director of Yale University's Yale-Griffin Prevention Research Center, and founder of the True Health Initiative.4
I love this recipe and I like to tweak things. I came up with a tweak to make banana bread. Since holiday baking is my weakness and I had an almost suicidal reaction to wheat (I really know I’m allergic now) I wanted some banana bread. I subbed 1 cup of almond flour to walnut flour, omitted the ACV, added sweetener to taste, 1 tsp vanilla, 1 tsp pumpkin pie spice (sugar free) and 1 mashed banana. I LOVE banana so I also added a little banana flavoring. Baked up to a heavenly bread that I can eat without bloating and severe mood reactions!! I LOVE this site for recipes!! My next attempt will be either pumpkin bread or orange cranberry. Makes a great “I NEED SWEET” snack or breakfast as I’m zooming out the door. https://www.youtube.com/watch?v=Gl05lHuUPus
I am so happy to have found this delicious and easy recipe. I used a regular sized loaf pan and baked it about 5 minutes less time since the loaf is thinner. Also I think I will put a piece of parchment on the bottom of the pan next time as it stuck to the pan a little bit. I thought it had a kind of like a cornbread texture. It is so good though, I believe I will be eating some of this every day for the rest of my life. Can’t wait to try some of the suggested variations!
So since you are making your own sunflower seed flour, I would recommend you sift it to remove any large chunks. Then when you mix the wet and dry, add a small amount of the dry mixture to the wet and mix, then add the rest of the dry mixture to the wet, and mix to combine everything. I don’t think over mixing will be an issue here, except if you whipped your eggs, which in that case you may want to mix the eggs in the batter last.
I didn’t have almond flour so substituted 1 cup millet flour and 1 cup sorghum flour for the almond flour, and baked in an 7.5″ x 4.5″ x 2.5″ loaf pan. The loaf was short, about 1.5″ tall, the texture was pleasantly dense and held together well. The taste, however, was pasty (like flour) and the bread was dry. (I noticed afterwards that the sorghum flour package said to substitute 15-20% sorghum flour in your recipe, so that may have affected the taste and dryness.) I tried a slice with a topping of honey, and that was pretty good, but not good enough. So I made croutons, which were delicious. I cut the bread into small cubes and spread them on a cookie sheet, sprayed them with olive oil spray and drizzled 1/2 stick of butter over them, then seasoned generously with Nature’s Seasonings and garlic powder (for a richer crouton, could also sprinkle with parmesan cheese). I tossed them to distribute the seasonings and baked them at 350 degrees about 20 minutes until crunchy. I’ll try the recipe again when I have almond flour.
Thanks for this recipe.!!! And yes-almond flour can be so expensive… Prevents me from baking more often. The bread came out pretty good; I think I may have slightly over mixed the batter- a little on the flat side. But very tasty. Anyway- heads on sale at website is almond flour!!! I’m stocking UP! http://www.bobsredmill.com/almond-meal-flour.html?&cat=5&gclid=CjwKEAiAjfq2BRDpmdHmssaW5xsSJABToP4lRgdN9_Ei1DoeLx49ZGR6r32JWWvxNnENMQaXWid76hoCYCPw_wcB
Worried, before I made this recipe I calculated the calories. Because just because something is healthy doesn’t mean you can eat as much as you want! I have an 8×4 inch loaf pan that it is baking in. 1/2 inch slices for an 8 inch pan are 134 calories per slice. Can’t wait to taste it when it’s done. I hope those slices are filling because I have a feeling they will be small. https://www.youtube.com/watch?v=DwVwQiqe4eM
Saturated fat has been demonized by our health authorities and media. What is the basis for this position on Saturated fat? Are current recommendations for VERY low saturated fat intake justified? How much saturated fat (and what types), if any should one eat? Without a historical and scientific perspective these questions can be nearly impossible to answer.
Transfer bread dough to prepared loaf pan, using a wet spatula to even out the top. Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has risen just past the top of the loaf pan. How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so. And keep in mind that if you use a larger loaf pan it won't rise past the top.
Sounds great. I just wondered if I chose to use just coconut flour and not almond, how much more coconut flour would I use than the original recipe calls for? I know that coconut flour soaks up much more liquid than almond floud so not sure if I would also need to add more liquid and if so what and how much? I’m new to paleo and not much of a cook but I’m trying to change that, esp with this new lifestyle change I’m trying to make. The Paleo bread I can get in stores is just too expensive, so I’m trying to do this on my own to save money. Also I need something like this to use with almond butter as a post-workout snack after hitting the gym. Options for portable protein are really limited, so that would work the best. https://www.youtube.com/watch?v=Jm16Jr1Qtp8
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
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!!!
I am excited about this recipe for Paleo Sandwich Bread because even though it is completely grain and gluten free, it tastes amazing and the consistency is moist and soft just like the sandwich breads we were used to before changing our diet. In my opinion though, there is also a tiny hint of sweetness to it and this is due to the almond flour being sweeter than grain wheat flour.
Despite the fact the Paleo diet eliminates food groups vital to health, Katz believes the eating pattern has some merit. "Every species on the planet does well on the diet which it natively adapted. And the idea that things would be different for our species is absurd. There is some modern science to show its benefits, but with limitations. Those limitations include what it is compared to (everything is better than the typical American diet), and how genuinely 'Paleo' it really is," adding that there's a big difference between what meat enthusiasts casually call "Paleo" and legitimate Stone Age Homo sapiens eating patterns, which by today's standards would make a huge negative impact on the environment. "To procure the wild plants and animals required for sustenance depends on a lot of space per person," Katz says. "I have done the math, and for the current human population to eat that way would require about 15 times the surface area of the planet. Eight billion Homo sapiens cannot be foragers, or substantially carnivorous, without decimating the planet."
Nothing like wasting expensive ingredients. I bought the pan, the exact size and brand. My ingredients were exact and fresh and I baked it at 350 for 30 min and it came out completely uncooked in the center and crusty and risen on top. Back in the oven for 15 more minutes – still raw batter through the entire center of the loaf. I now have it back in the oven to finish cooking the center which will no doubt burn the outside. But I’m not wasting all those ingredients and throwing in the trash. Including the pan, I have a huge investment and expected it to turn out so nicely. Is 350 correct? for only 30 minutes? correct? what could possibly cause this. The pan was dead center in the oven as well and my oven works.
I wanted to say thank you for the recipe. I made it today with my Vitamix. I used whole raw almonds and whole flax seed that I ground up in the Vitamix in batches rather than almond flour and flaxseed meal. I substituted two single serving packages of stevia for the honey and mixed everything in the Vitamix. My bread turned out great and tastes wonderful. The almond skins and stevia changed the color a little from the picture on the web site but my loaf still looks good (lighter crust and darker interior). (I used 1.5 cups of whole almonds, 2 tablespoons coconut flour, ¼ cup of whole flaxseeds, ¼ teaspoon salt, 1.5 teaspoons baking soda, 5 large eggs, ¼ cup coconut oil, 2 packets of stevia, and 1 tablespoon of apple cider vinegar in the Magic Loaf Pan.) Thanks again.
I just made the paleo sandwich rolls, I was out of palm shortening so I used coconut oil. I also did not have applesauce on had and had notice someone had used cottage cheese — so I did. Baked it in an 8×8 glass pan. They just came out and cooled. I cut in to 4’s and sliced through the middle. I have to say they were a bit oily (maybe because of the coconut oil) but I chopped a bit off one and tasted it yum!! I put them in the fridge, can’t wait for my BLT tomorrow 🙂
Fresh fruits and vegetables naturally contain between five and 10 times more potassium than sodium, and Stone Age bodies were well-adapted to this ratio. Potassium is necessary for the heart, kidneys, and other organs to work properly. Low potassium is associated with high blood pressure, heart disease, and stroke — the same problems linked to excessive dietary sodium. Today, the average American consumes about twice as much sodium as potassium! Following a Paleolithic diet helps to remedy this imbalance.
I’m Amy, foodie, nutritionist, recipe developer, wife, and busy mom of 2. I am on a mission to create everyday nutritious recipes that taste absolutely DELICIOUS!!! I love comfort food with a healthy twist. Follow me as I share the simple meals I make for my family. I’ll make meal planning easy by telling you exactly what we eat every week! Read More
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.
Traditional lemon bars are so good, but that sugar high comes with a subsequent crash. That’s not the case with this Paleo-friendly version. Using honey instead of refined sugar keeps things sweet without throwing your blood sugar out of whack, while using coconut flour in the crust makes it perfectly crunchy. Make an extra batch because these will go quickly. https://www.youtube.com/watch?v=kkpOPq3GER8
We love nuts and they are decidedly paleo diet friendly. Be careful though, as cashews are high in fat and, for some reason, it’s incredibly easy to eat an entire jar of them in one sitting (that’s not just us, is it?). If you’re trying to lose weight, limit the amount of nuts you’re consuming. Otherwise, have at it. I mean, you can’t beat a good almond/pecan/walnut mix, can you?
Hi there, it’s Lacey! I’m the editor and main writer for A Sweet Pea Chef. I'm a food blogger, photographer, videographer, clean eating expert, and mommy of four. I also run the awesome free Take Back Your Health Community, am the healthy and clean weekly meal planner behind No-Fail Meals, and a little bit in love with Clean Eating. Be sure to check out my free beginner’s guide to eating clean and follow me on YouTube and Instagram to get my latest recipes and healthy eating inspiration.
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?
So.. let’s talk about the needed part. Quick, what’s the one thing you can’t live without, food wise? That you NEED!! Here’s what I hear a lot when I explain the Paleo or grain free style of eating. “Oh my Goodness, how can I live without bread or a good sandwich bread?” Well ya, bread is so delicious and I don’t always make paleo bread, but when I do, it’s usually for a good reason.
Garlic bread goes great with any of the Paleo pastas we recommend. You’ll be blown away by how easy it is to make this, and how few ingredients it takes. You’ll also likely be pleased to see that it’s all natural ingredients with nothing artificial added, right down to using actual garlic for the garlic flavor. It’s amazing how many commercial foods have garlic flavor but don’t actually include any real garlic.
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!!!!! https://www.youtube.com/watch?v=PolYOA4C1-M