Hi Brenda, There are various reasons but the most common one is that coconut flour is extremely absorbent and needs a lot of eggs to offset how much moisture it absorbs. If you used a liquid like milk or water, it would fall apart. That being said, this recipe is not dry or dense. Did you try making it? Whipping the egg whites creates the exact opposite effect and the bread turns out light and fluffy. Hope you’ll give it a try!
I’ve made this in my bread machine several times, and it comes out beautifully. I double the recipe, choose the quick bread setting and it produces a nice 1 kilo loaf (2.2 pounds). I’m using a Kenwood model BM450 as I’m in the UK, but I think the same machine is marketed in the US by DeLonghi, if anyone wants to compare specifications. I just dump all the ingredients in the pan in order, and give a couple of stirs around the edges of the pan with a spatula while its on the mix cycle (though I’m not sure if its even necessary), and that’s it.
Hi Gabriel, thank you! I think using bananas in this recipe will not work in place of the arrowroot. Although the bananas are also a starch, it will add moisture and affect the overall texture and taste. You could maybe substitute the yogurt for the bananas, but again the taste of your bread will be different. I have a few banana bread recipes on this blog. Do a search for banana bread to find them.
Still, many scientists have expressed concern that we do not yet have enough evidence to make any strong claims about the paleo diet’s health benefits, especially its long-term effects. In fact, in an article in response to the first review, authors Tanis R. Fenton and Carol J. Fenton, from the Cumming School of Medicine in Canada, wrote a letter to the editor in which they expressed their disappointment with the review. (5)
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Tried making these with sunflower seed butter in a bun pan! They do come out a bit green, but I like them better than the almond butter variety. I’m using sugar free/salt free sunflower seed butter (not SunButter) and it seems to be the most filling stuff on the planet. I can’t eat more than a teaspoon of it (unlike almond butter, which I must be very careful around!), and it makes these little bread rounds very filling, too! I pour 1/4 cup of batter into each well of a standard bun pan and I get 10 or 12 little bread rounds. They’re not as tall as muffin tops, and much shorter than a yeast roll. I pop them in the toaster and spread them with butter and homemade Paleo jam. Great for breakfast!
I finally had a chance to try this receipe yesterday. I liked the taste, but for some reason it did not rise very much. When I put all of the batter in the pan(yes, I used recommended pan), it filled only half of the pan, and after baking, it stayed almost at almost the same level. The baking soda was not old(bought 1 month ago). Does anyone know what I might have done wrong? I whisked the ingredients, instead of using food processer. Could it be a reason? Or was it because I used regular flax seed grounded by muself?
Hi Brenda, There are various reasons but the most common one is that coconut flour is extremely absorbent and needs a lot of eggs to offset how much moisture it absorbs. If you used a liquid like milk or water, it would fall apart. That being said, this recipe is not dry or dense. Did you try making it? Whipping the egg whites creates the exact opposite effect and the bread turns out light and fluffy. Hope you’ll give it a try!
Hi! Was wondering if I could substitute corn or coconut flour? They are the only ones that sit well with me and I’ve begun to develop a nut intolerance. I also can’t have vinegar, and am worried about arrowroot because I haven’t had it before. I’m having a hard time finding bread recipes that I can use and I’m looking to utilize a bread machine also. Hope this finds you well and thanks for your help and insight. Your page is beautiful. ♡ https://www.youtube.com/watch?v=HvA68vYZtDE
this bread is fabulous! i made it in a larger bread pan, making the loaf a bit short. . . Next time, i’ll use a pyrex bread pan (smaller) so that the loaf is a bit taller. Wondering if i could make 1.5 of the recipe for a taller loaf in my bigger pan. . . so many things to try. Oh and my kids loved it! They thought it was banana bread even though it isn’t really sweet, i think the texture gave them that impression. I am thinking i could use this as a base for a yummy banana bread, adding a banana or two. I’ll let you know if i try that.
This raisin bread will have you wondering if it really is Paleo, or if you’ve just cheated on your diet program. But no worries, everything checks out and you can eat this in moderation just like anything else dubbed acceptable. With ingredients like sweet potatoes, coconut flour, eggs, butter, and raisins, how can you go wrong? She’s managed to exclude all of the things that give the body a hard time in regards to digesting and processing, and replaced them with items that are known to be easy to digest and absorb.

Brandi, Oh no, I’m sorry to hear about such a severe allergy! We carefully tested and re-tested this recipe and this is the best version we came up with. In order to come up with a recipe that doesn’t use coconut flour, we’d have to play around with not only alternative flours, but also adjust the amount of liquid (because coconut flour absorbs more liquid than most other flours), and additionally, potentially alter the bake temperature and bake time as well. I have a recipe for Paleo Sandwich Bread on my other blog that doesn’t use coconut flour that you might be interested in: https://www.anediblemosaic.com/best-paleo-sandwich-bread/. I hope this is helpful!
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!!!!!!!!!!!!! https://www.youtube.com/watch?v=YOGwEnwlDF4

It appears that there are many gluten free baking powders out there, so I’m not sure if there’s some reason for avoiding baking powder. But baking soda is four times as powerful as baking powder. (In fact, a teaspoon of baking powder contains 1/4 tsp of baking soda, 1/2 tsp of acids, and 1/4 tsp of filler.) So this recipe calling for 1.5 tsp of baking soda is like putting two TABLESPOONS of baking powder into this little tiny loaf, which is a crazy amount. Using 1.5 tsp of baking POWDER is much more reasonable, and that’s 3/8 tsp of baking soda. Note also that the tablespoond of vinegar is about sufficient to neutralize 1/2 tsp of the baking soda, so my substitution should give about the same actual leavening power as the original recipe. (Another way to make this recipe better would be to just reduce the baking soda so that the amount used is completely neutralized.)
The vinegar, when added last, gives the bread the rise. Often, Russian recipes call for baking soda and vinegar to give the rise (air pockets) you would normally get from yeast. I’m assuming, based on what I’ve read, that ACV has more health benefits, and a slightly different taste. I just took my bread out of the oven and it rose beautifully. Similar breads I’ve made called for less wet ingredients and were much denser. I can’t wait to cut this baby open and take a peek.

Divya, I’m happy to hear the flavor was great, but sorry to hear the bread was flat! I’ll try to help you troubleshoot…first I would check to make sure that your baking powder is fresh. Also, did you use the full cup of egg whites? Did you use a 9 by 5-inch loaf pan? Did you cook it at 350F and is your oven properly calibrated? Did you bake it for the amount of time the recipe calls for? https://www.youtube.com/watch?v=dU-NENNs6CY
Hi Tiffanee! Let’s try and figure it out! More importantly- is your yeast proofing well (bubbling a lot?). And how and where are you proofing your bread? For instance, I place mine on top of the oven when its heating up (so the tray does get slightly warm). Be careful though not to overheat it as the yeast would die (it thrives between 79-100F to give you an idea). xo!

This looks awesome! Just wanted to say thank you. I’m a bomber cook, but when it comes to baking, I’m so grateful people like you are willing to play around in the kitchen and make all the mistakes for me. :) Also, I made your chocolate cream pie from your cookbook for a party and I swear, no one ever knows your desserts are GF and Primal-friendly. It’s gotten to where I always bring dessert so I know I can enjoy something, but then everyone ends up eating it too!
I just made this today. It is awesome! I try to stay away from gluten as much as possible due to joint issues and pain. It helps considerably. This bread was easy and I even changed a few things. First, I put in 1/4 cup of hemp hearts in place of 1/4 cup of almond meal. For honey, I was out, I used date palm sugar. Finally, I was a bit short of coconut oil, so I added a bit of olive oil. The bread came out amazing. It fits into my diet, it is quick, easy, and yummy! Thanks so much.
Hi, Elana. Just wanted to let you know that I love this bread recipe. I make it all the time. Not long ago, I had an epic fail because I forgot to let my ingredients come to room temperature. I had quite an issue with tunneling. The bread was unusable for slicing, but I decided to cube it and dry it in the oven so I’d have some gluten-free bread for stuffing. I used it to convert my treasured cornbread stuffing recipe to a gluten-free version, and it turned out great. My recipe will be featured on my blog(www.gardenforestfield.com), with a link to your bread recipe, on Monday, Nov. 18th. Thanks for all you do.
Brandi, Oh no, I’m sorry to hear about such a severe allergy! We carefully tested and re-tested this recipe and this is the best version we came up with. In order to come up with a recipe that doesn’t use coconut flour, we’d have to play around with not only alternative flours, but also adjust the amount of liquid (because coconut flour absorbs more liquid than most other flours), and additionally, potentially alter the bake temperature and bake time as well. I have a recipe for Paleo Sandwich Bread on my other blog that doesn’t use coconut flour that you might be interested in: https://www.anediblemosaic.com/best-paleo-sandwich-bread/. I hope this is helpful!
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.    https://www.youtube.com/watch?v=6JMPLMKoDMA
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.
I am new to walking the Primal path, but was already missing bread and sandwiches. Thanks so much for this recipe. I made it today and it came out great. After reading all the reviews about the center not baking, I inserted my oven thermometer into the center of the loaf after 25 minutes of baking. Then I set the thermometer to alarm when it reached 195 degrees F. (That is halfway between the 190 degrees I use for white bread and 200 degrees I use for banana bread.) The center was nicely baked. Hopefully this will help others who try this recipe.
I make my own ACV from apple scraps. It’s so easy….after peeling and coring apples for another recipe, you take the scraps, let them air dry for a bit, then put them in a jar with water, cover with coffee filter and rubberband, put in cabinet and let it sit. 3 days is minimum, and better is 5-6 weeks or longer. I have let it sit for months and have come out with a great product. My first batch, I did add a couple tablespoons of Braggs as a starter. This will create a “mother” you can use over and over again. It’s a continuous process…and you never run out of ACV! https://www.youtube.com/watch?v=_PitZcopXOA
Hi! I feel kind of silly, since everybody else seems to be enjoying this bread but for me.. well – I managed to make a mess out of it. How come my bread turned out a pile of dry flour? I double-checked the recipe to see if I missed something, but I followed the recipe exactly. Can you think of something I could have done wrong? I would really love to make this bread! Thanks =)
Hi Elana! Love this bread…have been making it for a couple of months now. Only one problem: I keep getting these cobwebs in the bread. It appears after a few days being kept sealed on the counter. Have you ever come across this problem? I assume if it was a problem of the bread going bad it would get mouldy…but this isn’t mould, it looks like cobwebs inside the bread. I read up on it and people say that the cobwebs are from moth eggs. Once I read that, I got rid of my original flours and purchased new items at a different store from a different brand. I made the bread right away and stored the flours in the fridge. Once again though, each bread I make..after 3-4 days, it got cobweby. https://www.youtube.com/watch?v=NWy3u38J3aw
The most common reason that any bread falls is that it needed to bake for longer. That being said, I’ll be perfectly honest – sometimes this keto bread recipe falls anyway, even despite doing everything else right. Fortunately this isn’t a huge deal because it still tastes delicious – IF you baked it for long enough and the center is cooked through.
I double the recipe, and started to put it into an 11 x 15 glass casserole, but I could see it was going to be spread too thin, so I hurriedly scraped the batter into a 9 x 12 pan. I baked it for 30 minutes, and it came out wonderfully. I cut it cake style into 12 squares, and by slicing them in half sideways, the squares are perfect as a bun or ciabatta. Holds together well, doesn’t crumble, nice thickness, and plenty of chewy crust.
The Paleo Answer: 7 Days to Lose Weight, Feel Great, Stay Young by Loren Cordain. The author shows you how to supercharge the Paleo diet for optimal lifelong health and weight loss. Featuring a new prescriptive 7-day plan and surprising revelations from the author's original research, it's the most powerful Paleo guide yet. Published December 20, 2011.
Catching Fire: How Cooking Made Us Human by Richard Wrangham. This book argues that the ease of digestion and the added nutritional value available in cooked food was the key behind the explosion of human intelligence. (Cooking gelatinizes starch, denatures protein, and softens all foods, permitting more complete digestion and energy extraction. As a result, the food processing apparatus shrinks, freeing energy to support a larger brain.) He then suggests that cooking led to what eventually became marriage and the sexual division of labor. The two most helpful reviews at Amazon get into great detail. The reviews average to 4+ stars.
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]
I just made the bread above and sadly for me LOLOl it was only 2′ high I am wondering if that is because i mixed it in my Mixmaster not a food processor it tastes yummy but I’m not sure why it didn’t rise higher. the batter was very thick when I put it in the loaf tin Oh well I wil have to try it again LOLOl we will eat it fast as it tastes soooo good https://www.youtube.com/watch?v=g_pUwYbFgpY
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
Hi Anita, I double checked my carton egg whites. 3/4 cup of egg whites is equivalent to 4 large whole eggs, not 4 large egg whites. Mine has a chart for converting whole eggs, and the conversion for egg whites only is below the chart. It says 2 tablespoons of liquid egg whites are equivalent to the egg white of 1 whole egg. So, 12 large egg whites would be 24 tablespoons, or 1 1/2 cups as written in the recipe. Hope this helps!
I just made it using all the the optional ingredients but I didn’t have a food processor so I whipped/mixed everything by hand. One thing I noticed is that the top of the bread cracked unevenly. Could I have over fluffed the egg whites? Maybe creating an artificial cut in the middle could solve that next time? It rose very well and nearly doubled in size, though the size is still a bit small for my liking. I will most likely use 1.5x the amount next time. It smells great and I’m about to chow down on this! https://www.youtube.com/watch?v=I0TMQ87vA9E
Catching Fire: How Cooking Made Us Human by Richard Wrangham. This book argues that the ease of digestion and the added nutritional value available in cooked food was the key behind the explosion of human intelligence. (Cooking gelatinizes starch, denatures protein, and softens all foods, permitting more complete digestion and energy extraction. As a result, the food processing apparatus shrinks, freeing energy to support a larger brain.) He then suggests that cooking led to what eventually became marriage and the sexual division of labor. The two most helpful reviews at Amazon get into great detail. The reviews average to 4+ stars.
NeanderThin: Eat Like a Caveman to Achieve a Lean, Strong, Healthy Body (Hardcover) by Ray Audette, with Troy Gilchrist, was one of the early paleo diet authors. His home page NeanderThin [now restored from archive.org] has a diet based on the ideas of paleolithic nutrition. The diet can be followed as a low-carb, moderate or high carb diet, depending upon whether and how much fruit is used. You can read up through page 19 of the book at Google Books. The original press release from 1999. [The webmaster has an extra copy with the author's signature for sale. It has the original lime-purple cover. Pristine new condition. $60 (shipping included). Paypal only. Use e-mail link at page bottom.]

"Every fad diet thinks it has discovered the root of all evil," says Dr. Ochner. But nutrients in legumes, whole grains, and dairy—all of which are forbidden on the paleo diet—can help to lower the risk of osteoporosis and cardiovascular disease, reduce blood pressure, and promote a healthy weight, he says. Cutting dairy, the primary source of calcium and vitamin D in modern diets, is especially worrisome for women who want to avoid osteoporosis.
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.
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. https://www.youtube.com/watch?v=jQDpobq7jYY&t=91s
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