Is there any place to get organic almond flour–and please don’t talk about Bob’s Red Mills. Most of their products are NOT organic and that includes their almond flour. I am pretty disciplined about not using chemically grown food. Also, since most American almonds come from California there is the added concern about whether they are watered with waste water from oil companies.
This is a complete list of foods not allowed on the paleo diet. It’s a sad day when you first have to say goodbye to these foods but, once you start, it’s much easier and you find there are even better paleo substitutes for these foods. The first few weeks might be tough, but if you stick with it over time, it’ll be worth it. We promise. Here’s the ultimate list of foods not allowed on the paleo diet.
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 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!
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.
i loved this recipe! my bread did not rise like yours did although i used the recommended pan size. maybe because i used bob’s red mill meal/flour and my eggs were straight out of the fridge. those were the only two factors i could think of. anyways, the bread was delicious and i have longed for bread while following paleo plans. thanks, and i will continue to search for the flour that you recommend and allow my eggs to warm up a bit prior to my next loaf. i will let you know how that worked out.
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!
I accidentally forgot mine when my “timer” didn’t remind me. I remembered it and pulled it out after it had been in the oven an extra 13 minutes. It was almost perfect. I also just whisked vigorously as my processor is missing since the last move. I will definitely make it again, but I will likely play with it a bit as I am hoping to find a few versions to make regularly to replace my family’s usual bread. Even our most finicky eater is loving these recipes so far. Thank you!
The Great Cholesterol Con by Anthony Colpo. The definitive book on the non-dangers of dietary cholesterol and saturated fat was The Cholesterol Myths by Uffe Ravnskov, 2000. This book is six years newer. Its forward is by Uffe Ravnskov. To get a wonderful description of the book read the leading review at Amazon. The many reviews there average to 5 stars.
I must admit that when I read all the comments for this recipe I was so nervous to try it even though I’ve been hand-kneeding and baking my own breads without a recipe (an ancient family tradition) for over 20 years. Since I don’t have any background in gluten-free baking but recently changed to a low-carb lifestyle, I didn’t know what to expect. I noticed that a lot of people seemed to have issues with the proofing and resting of the bread dough. In order to eliminate the possibility of this happening, and since I know I understand yeast proofing really well, and knew that I won’t have an issue with dead yeast, I made sure that my kitchen temperature would be really warm so I placed a space heater on my kitchen counter facing the yeast and then later the dough as it rested. In the end, the bread turned out near perfect. The smell and taste was fabulous. The only thing I can say is that my bread pan is a 9X5 so next time I will make 1.5 the recipe. Otherwise, all I can say is this recipe is a winner!!!!
About 3 years ago I went grain free for the second time in my life. At that time I downloaded about 20 grain free bread recipes three were good and edible and could withstand the rigors of actual lunch meat/sandwich making, but this one has stood the test of time. This is the recipe I go back to every time, it delicious and passes the sandwich test. Here s what I have learned: I like to make a double batch, I like to beat the wet ingredients into a stiff foam, everything works best at room temperature, the baking time is about an hour in a glass pyrex loaf pan, It MUST be stored in the fridge wrapped in a paper towel then in a zippy bag, it needs to be toasted for sandwiches. I make this bread for non grain-free friends and neighbors and they love it too.
Hi Faith, I make a similar bread almost every day (from the Plant Paradox Cookbook), and it calls for full fat coconut milk…it works great as well. I will try your apple cider vinegar today, as the recipe I’ve been using calls for red wine vinegar. Thanks so much for posting, and thank you for the Arrowroot substitution…sometimes it can be a challenge to find! :-D https://www.youtube.com/watch?v=ip69hOWsSls
Most Paleo dieters of today do none of this, with the exception of occasional hunting trips or a little urban foraging. Instead, their diet is largely defined by what they do not do: most do not eat dairy or processed grains of any kind, because humans did not invent such foods until after the Paleolithic; peanuts, lentils, beans, peas and other legumes are off the menu, but nuts are okay; meat is consumed in large quantities, often cooked in animal fat of some kind; Paleo dieters sometimes eat fruit and often devour vegetables; and processed sugars are prohibited, but a little honey now and then is fine.
I made you Paleo Bread today. It was YUMMY with my grass-fed Beef Vegetable Soup. I didn’t change one thing (except I only had a 8.5×4-inch glass loaf pan–my smallest). It turned out great. It did stick a little on the very center bottom. I think I may have been a little anxious to get it out of the pan, but your suggested pan would be a much better choice.
Happy weekend, and round up Sunday! I’m writing you from Colorado where we just had our first-ever, in-person Healthy Glow Co. retreat. I got to spend the weekend with the HGC team and 14 amazing members that make our collective possible. Feeling inspired, refreshed, and SO excited about the community we’ve built. I’ll be sure to share more details of our trip soon, but first let’s talk about these incredible paleo dessert recipes that I rounded up for you guys!
In Cooked, Pollan describes how bread might have been first created: Thousands of years ago, someone probably in ancient Egypt discovered a bubbling mash of grains and water, the microbes busily fermenting what would become dough. And unbeknownst to those ancient Egyptians, the fluffy, delicious new substance had been transformed by those microbes. Suddenly the grains provided even more bang for the bite.
Closely examining one group of modern hunter–gatherers—the Hiwi—reveals how much variation exists within the diet of a single small foraging society and deflates the notion that hunter–gatherers have impeccable health. Such examination also makes obvious the immense gap between a genuine community of foragers and Paleo dieters living in modern cities, selectively shopping at farmers' markets and making sure the dressing on their house salad is gluten, sugar and dairy free.
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.
Hi there. The bottom right features a bread that almost looks like it is made of poppy seeds. It’s a different color than expected. Maybe chia…So I was curious which recipe it could be. I may have missed it, but I don’t see the pictures captioned with their corresponding recipes and I looked at all the recipes and I don’t see that particular picture on the linked pages. Now I have to know which one that could be! Please let me know ; )
Eat generous amounts of saturated fats like coconut oil and butter or clarified butter. Beef tallow, lard and duck fat are also good, but only if they come from healthy and well-treated animals. Beef or lamb tallow is a better choice than lamb or duck fat. Olive, avocado and macadamia oil are also good fats to use in salads and to drizzle over food, but not for cooking. For more information, have a look at our beginner’s guide to Paleo and fat.
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
We did the same thing with sunflower sead butter in paleo bread the other day. We ran out of cashew butter (as the recipe called for) and filled in the final put with sunflower seed butter. Top half of the bread turned bright green! Some in the house wouldn’t eat it, but I loved it! And it was pretty cool when we looked up why it happened. Excited to try this recipe, thanks for sharing!
I know there is some conflict between whether sweet potatoes are Paleo or not but, since I am a personal training and exercise daily, I still eat them. In the Paleo Bread recipe I substituted 1/2 cup of the almond flour with 1/2 cup of sweet potato flour. I also baked them in 1.5 x 3 inch mini loaf pans for 20 mins instead of 30mins. They turned out really great. Adds a little bit extra nutritional value.
Hey Maya!! This is the 2nd recipe I’ve tried off your website and again I love it!! Turned out really well. I can have sandwiches again or a quick piece Of toast when I’m in a hurry to get out the door. I was skeptical about the xanthan gum since I tried a recipe using psyllium husk powder. I did not like it. I can’t taste the xanthan gum so I have no problem using it going forward. Thanks again for the recipe!!! https://www.youtube.com/watch?v=Oi-920uV3UY
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.
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.
My yeast did bubble a whole lot! My house was 74-75 degrees. The bread did raise after 2 hrs about 1/2 size bigger. I had the bread rising on top of my oven which was on and oven door cracked open for more heat. Then put it in. Then after it cooked and came out of oven it sunk to original size. Then after it cooled all the way it sunk to shorter than it started out. 1 1/4” high. I have a picture but i cant send it in this review. Ask me more questions so i can figure this out ok.
I made the dinner rolls today and the recipe worked great. I lightly greased a muffin pan, used a scant half cup of batter for each roll, baked for 15-18 minutes and they are perfect for holiday dinners. My yeild was 13 rolls. Good thing there was extra, because I ate one hot from the oven. I also used coconut vinegar and coconut nectar instead of apple cider vinegar and honey. Yum, Yum, Yum https://www.youtube.com/watch?v=SLoukoBs8TE
Joel Runyon is the founder of Ultimate Paleo Guide and CEO of Paleo Meal Plans. He's a precision nutrition, and Gym Jones Level 1 certified, and helped millions of people get healthy and lose weight since 2012. Joel is also an ultra runner and endurance athlete - and in 2017, he became the the youngest person to run an ultra marathon on every continent in the world to build 7 schools with Pencils of Promise in developing countries.Follow him on Twitter, Instagram, Athlinks and read his full bio here.
Thanks for reading this post. Of these recipes, pick one that sounds good to, and try it. These are all good recipes and fairly easy to make, I like to make the Cheesy Tapioca Flatbread, as its pretty quick and tastes great. I’ve got lots of paleo resources and recipes on here, so click around to find out more about paleo. Keep me posted on how things go and always feel free to share a story or ask a question.
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!
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 followed the recipe to a tee, used all recommended ingredients. I’ve attempted making it twice, the first time I didn’t have a food processor and that was a complete fail. The second time, today, I bought a food processor and attempted it again. The egg whites were fluffy but never got to stiff peaks… maybe my eggs were too cold? Anyway, I baked for 30 mins, and it wasn’t even golden brown on the top so I didn’t put the foil on time and cooked it another 20 mins. I just pulled it out about 20 mins ago and it is golden brown. However, it is a very moist almost like a banana bread texture. I just popped it back in the oven hoping it will “dry up”. Any recommendations? Do I need to cook for and hour ?
I am trying this recipe for the very first time. It’s in the oven as I type! I am only 30 hours into a Paleo diet shift, and I am so happy to find a paleo bread recipe. I like eating extra virgin olive oil with bread to get more healthy fat into my diet, and this recipe will allow me to do just that. I am pursuing a paleo – possibly keto – diet for health reasons that also include a diagnosis of MS.
Hmm thanks got the answer :). My fitness pal and other nutritional sites seem to give different values. Thanks for the recipe I have been preparing this bread even before I started following Keto. And when started following keto now, was craving for bread and suddenly I reminisced a bread which was very delicious and I prepared in jiffy. I came trailing back my foot steps and landed in your website again after many months.
My yeast did bubble a whole lot! My house was 74-75 degrees. The bread did raise after 2 hrs about 1/2 size bigger. I had the bread rising on top of my oven which was on and oven door cracked open for more heat. Then put it in. Then after it cooked and came out of oven it sunk to original size. Then after it cooled all the way it sunk to shorter than it started out. 1 1/4” high. I have a picture but i cant send it in this review. Ask me more questions so i can figure this out ok. https://www.youtube.com/watch?v=OQcFQOXVBm8
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!
I have all the seeds but sesame seeds. I just have a small jar of those for using on top of things. Which of the other seeds could I use instead? Or, maybe chia seeds in a smaller amount? I also have a 3 seed mix with chia, flax and hemp. It really looks great! I haven’t had a lot of success with other keto, low carb breads. Want to give this a try.
— Toby Amidor, MS, RD, CDN, is founder of Toby Amidor Nutrition (http://tobyamidornutrition.com) and the author of the cookbooks The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day and The Healthy Meal Prep Cookbook. She's a nutrition expert for FoodNetwork.com and a contributor to US News Eat + Run and MensFitness.com.
I too think it’s funny how many people basically ask permission to do substitutions, as if the recipe police will come down on them or something, or like you eluded to that maybe you can predict the exact outcome of every possible substitution. Victim of your own success!! : ) You are pretty good Elana so we won’t be surprised if you develop baking clairvoyance. Thank you for this recipe, after going Paleo this year I’ve really wanted to find some baking recipes I could feel good about eating. Excited to try this!!!
Copyright 2018 - Divalicious Recipes . All Rights Reserved. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to DivaliciousRecipes.com with appropriate and specific direction to the original content. https://www.youtube.com/watch?v=ajhVVGhl2O4
Today I accidentally used besan (chickpea or garbanzo flour) and again, it came out great. I had forgotten that the almond flour was in the fridge and not the cabinet. I was wondering what was going on when the dough was much more sticky, was slightly darker, and smelled differently. I realized my mistake, cooked it anyway, and now have an acceptable substitute for almond flour. I think I like the almond better, but will enjoy this loaf anyway.
My stomach has been very upset lately because of grains, but when my stomach is burning and nauseated, bread or crackers is what I need to settle it, which I knew was a big no no (wheat is what made me sick). Then I stumbled on this recipe and all I can say is “Praise the Lord!”. Thank you so very much for sharing this. I made my own almond/sunflower seed butter and used chai meal in lieu of the flax and it turned out moist, fluffy, and surprisingly tasty! This blows away the gluten-free bread that I was eating for the past few years (I have tried them all) and the fact that it’s yeast and grain free is absolute heaven because I have candida and both mess me up. Thank you, thank you, thank you!!!!
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.
One question, when I released this bread out of the pan there was a very strong ammonia smell coming from the bread. After it cooled this ammonia smell was gone. I’m just curious what could cause that odor? Is it a reaction from the almond flour? I was just caught off guard when I bent over to get a whiff of the freshly baked loaf and it smelled of ammonia!
I’m so glad you love it, Tanya! Yes, $17 sounds like a lot for xanthan gum. I use this one here. Swerve is sweeter than erythritol, so you’d need less of it – I have a conversion chart here. You’re absolutely right about the xanthan gum and texture – it will make the bread more chewy. It will still be more of a “light and fluffy” bread, but definitely less muffin-like with the xanthan gum. I haven’t tried add-ins yet – let me know how it goes if you try!
The Paleolithic or “Paleo” diet seeks to address 21st century ills by revisiting the way humans ate during the Paleolithic era more than 2 million years ago. Paleo proponents state that because our genetics and anatomy have changed very little since the Stone Age, we should eat foods available during that time to promote good health. Our predecessors used simple stone tools that were not advanced enough to grow and cultivate plants, so they hunted, fished, and gathered wild plants for food. If they lived long enough, they were believed to experience less modern-day diseases like diabetes, cancer, and heart disease because of a consistent diet of lean meats and plant foods along with a high level of physical activity from intensive hunting. However, the life expectancy of our predecessors was only a fraction of that of people today. https://www.youtube.com/watch?v=S4j4JsvIvaQ
Hi Broke, so there are a few things that could be affecting the texture of your bread. First, do you have an oven thermometer to make sure the temperature is where you need it to be? This could affect the baking time. It’s ok if you need to bake it longer, and I would let it cook until you test the middle of the bread with a stick inserted into the center. Only when it comes out clean you remove it from the oven.
If you have more questions on specific foods, we’ve included a comprehensive list of paleo diet foods below. We’ve provided a list of the foods that are allowed on the paleo diet. We’ve also broken this list down into the specific food groups, so you can see which meats, vegetables, fruits, nuts, and fats are on the paleo diet. In addition to all of that, we’ve also included a comprehensive list of foods not allowed on the paleo diet.
I just made a loaf of this last night. I followed the recipe to a T since it was the first time making. It has a very nice flavor but I would not regard it as an ideal sandwich bread. It has the texture of a light banana bread and even using a smaller loaf pan it made a tiny loaf, didn’t rise much. This is a good bread for toast but it is drier on the ends of the loaf and crumbles easily. I think if I were to make again I might use 1 and 1/2 the quantities listed and I would only bake for 30 minutes.
Since your loaf pan isn’t all that much larger, I would first just alter the cook time. This bread will probably cook a bit quicker in a slightly larger pan, so I would recommend checking it about 5 minutes sooner. However, the loaf may not rise as high as it would in a smaller pan; if you’re looking for a higher rise to your bread I would try it with 1.5 times the ingredients and an increased cook time. Please let me know how it goes if you give it a try!
In general, the paleo diet involves eating nutrient-rich real foods, such as meat, fish, nuts, eggs, vegetables, and fruits. It’s best to choose grass-fed and pasture-raised meats, and organic produce whenever possible. The paleo lifestyle removes refined sugars, grains, legumes, dairy, and unhealthy fats and oils from your diet, as well as highly processed foods. (Read more about the paleo diet on HealthLine and EatingWell.)
I made it this afternoon and it is delicious!! My main problem with other paleo breads was that they crumble, but this one holds its shape so well and toasts amazingly! I didn’t have honey and had to sub maple syrup and it was delicious and I doubt there was much difference taste-wise from the honey. But just FYI to those minus honey, maple syrup is a fine substitute!
This came out better than I expected it to actually. I did not have coconut flour so I added an extra 1/4c of almond meal. It was a tad bland but other than that a nice bread. I think the coconut flour would add to its flavor and sweetness. I will try again and add a banana just to give it a little more flavor. the pan I used was a regular loaf pan and it was a bit thin but otherwise a nice bread. My daughter enjoyed with peanutbutter and banana mashed together and I had it with her egg salad. https://www.youtube.com/watch?v=7h8FavH-Jx4
Made this tonight, and it came out delicious!! I subbed in grapeseed oil for the coconut oil, and used ground chia seed instead of the flax, because they are what I had on hand, and it is wonderful. Nice “whole grain” texture and nutty taste, so yummy just spread with good butter. Will definitely be making this again! I’m mostly Paleo, and LOVE your almond flour and coconut flour recipes, delicious and grain free. Thank you so much.
Made this bread the other night and it is so wonderful!!.Love it slightly warmed with a pat of butter.My only problem is that it did not rise that much so can’t really use for a sandwich.My eggs were not fresh nor my refrigerated flaxseed meal..I used a glass loaf pan (buttered).I did cook at 350 degrees for the 30 min and it came out wonderful!!Thanks so much for the recipe.I love the recipes with honey and/or stevia, sucanat or rapadura. https://www.youtube.com/watch?v=2Fe4jOwAVbY
The Soft Science of Dietary Fat is a summary of an article in Science Magazine reporting that mainstream nutritional science has demonized dietary fat, yet 50 years and hundreds of millions of dollars of research have failed to prove that eating a low-fat diet will help you live longer. In fact, there are good reasons to believe high-carbohydrate diets may be even worse than high-fat diets. Here is the text from the original article by Gary Taubes.
We do the honeyville and get it from Amazon. My Holistic practitioner is fanatical about food and food that has been grown with contaminated water and thus she gets all her food tested. This is one of the only ones she says is clean from contaminates from pesticides to hidden mercury and arsenic from contaminated water, etc. Whether it’ll always be that way who knows.
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.
Grass-fed meat is recommended on the paleo diet because it is leaner than meat from grain-fed animals and has more omega-3 fatty acids, the healthy fats that reduce inflammation in the body and protect your heart. A typical American diet is high in saturated and trans fats and lower in healthy poly- and monounsaturated fats, hence the paleo diet's emphasis on grass-fed meats, as well as seafood. https://www.youtube.com/watch?v=0xU0XX4beBk