paleo bread recipe gluten-free

Paleo Bread

This gluten-free Paleo Bread is easy to make, tastes great, and is full of nutrient dense ingredients.

Gluten-free isn’t necessarily healthy, especially when it comes to bread.  Here’s a gluten-free bread recipe, made of high protein ingredients that won’t leave you dragging.  I’m loving every slice that comes from this new Paleo diet friendly bread recipe.

This bread is just a bit lighter and fluffier than my other breads.  It has a nice nutty flavor from the flax meal which makes it almost have a kind of “whole wheat” thing going on, and it has a lovely little bit of sweet flavor from the honey (I used honey that my friend Shirley harvested from her bee hives and sent to me as a gift –I treasure it).

I’ve been working on this gluten-free 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 Facebook, Twitter and in my forums) asking if such and such ingredient substitution will work.

For example, with this recipe, I tested changes as minute as 1 teaspoon baking soda versus 1 ¼ teaspoons baking soda. Same with the apple cider vinegar. I tested this recipe with 1 tablespoon apple cider vinegar and with 2 tablespoons of apple cider vinegar. I could go on and on. I varied the number of eggs in several batches. I played with numerous ingredient combinations to come up with this recipe.

It’s just hard work folks. I wish I had a crystal recipe ball that I could look into to answer all of your substitution questions. I don’t. So be adventurous. If you have an idea, test it. Then come back here and let us know if it worked!

Paleo Bread (use this)
  1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor
  2. Pulse ingredients together
  3. Pulse in eggs, oil, honey and vinegar
  4. Transfer batter to a greased 7.5 x 3.5 magic line loaf pan
  5. Bake at 350° for 30 minutes
  6. Cool in the pan for 2 hours
  7. Serve

Update: due to feedback in the comment section I have retested this recipe. Since it worked for many, I am leaving the original recipe below. Regarding the amended version above, use this version if you have experienced the “tunnel” issue mentioned in a number of comments.

Paleo Bread (old version)
  1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor
  2. Pulse ingredients together
  3. Pulse in eggs, oil, honey and vinegar
  4. Transfer batter to a greased 7.5 x 3.5 magic line loaf pan
  5. Bake at 350° for 30 minutes
  6. Cool and serve

This gluten-free bread recipe is somewhat similar to my Bread 2.0 recipe. However, this bread does not contain arrowroot and agave so it is a much more Paleo/primal friendly bread recipe. I’ve also added coconut oil and switched around the amounts of other ingredients.

I like this healthy bread recipe. For now. In a few months I’ll probably get bored of it and decide I want to come up with something different, better. Then I’ll start tinkering again. Presently though, I’m really enjoying this gluten-free bread and I hope you do too.

Special thanks to Amanda who left a comment on my Bread 2.0 recipe that inspired me to get to work on something even tastier and more nutritious.


    • says

      i have made it now twice,OMG it’s wonderful!! I did add a few things, raisins , 1/2 c br.sugar,1 tab cinnamon,i also used dark flax meal only because golden was out of it’s a cinnimon raisin bread,i will try this week your orig recipe. The texture is fab
      thanks Elana.BISCOTTI GIRL

      • Mimi says

        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!

        • Louise G says

          Thank you for your acv recipe. In fact, I had just looked one up this morning as I find it soooo very expensive and I go through a lot of it! I’m looking forward to making this bread as well, very soon.

      • Casey says

        For the dry bits, I would use a flour sifter or a sieve depending on what you have in the kitchen. Adding in the wet would require a spoon. The food processor simply takes out the labor of mixing it by hand. I haven’t made this one yet (tomorrow I will) but I’ve made banana bread more times than I can remember and only once has it been done in a food processor.

    • Jenny marion says

      Does anyone know the carb and or fat content of one slice of this bread!! I made it and love it but was just curious since I still watch my carbs!

    • TAMARA says

      This bread looks so good. But I recently found out I cant have eggs, dairy, and sugar. Any suggestions on what to supplement your recipe for no eggs and honey? I know I can use applesauce. If you have any suggestions could you also give the measurements to for the replacement.

      Thanks in advance

  1. Claudia says

    Listen carefully… do you hear that sound?

    That’s me woohoo-ing you from across the ocean!

    This recipe looks wonderful, Elana! Till now, I made an all-almond flour bread and even though it was semi-sweet and delicious, it was also dense and chunky. Just last weekend, I caught myself wondering – what if I were to add just a bit of coconut flour to create some fluffiness? And then I started fretting about the proportions and decided to sleep on it for a few nights and postpone my kitchen adventures till next weekend.

    So you can imagine my joy at finding this recipe in my inbox. You did all my thinking for me! Thanks a gazillion… off to bake some bread now…


  2. Hrather says

    After some searching, I can’t figure out how a magic line pan differs from a cheesecake pan. Is it the same?

      • Patty says

        I was wondering why mine looked so squatty. This was my first attempt making any paleo anything. After dropping a bizillion dollars at Whole Paycheck, I got all the goods and went to baking. The inside of the one I made looks identical to the picture but I used a regular size loaf pan so it horizontally challenge albeit delicious.

        • Kae says

          Patty that’s funny…I shop at Whole Paycheck also. I am going to try this recipe this weekend. I tried the breakfast bread and it was delicious.

          • monica says

            they have organic coconut flour at costco now! I’m in canada-west coast but check where you are

          • says

            I am on the west coast too – which costco has it – mine doesn’t but it does have organic coconut which I know I make into coconut flour if necessary.

          • Marcia says

            Winco has organic coconut flour in their bulk section. It’s a reasonable price.

          • MM says

            Trader joes now has coconut flour. It was under $4. Could not believe it. And it was organic to boot.

        • D says

          Laughing at your Whole Paycheck statement. If you have an Ocean Mate Job Lot near you you could save your paycjeck. I buy all of my organic non grain flours there for a lot less than what whole paycheck charges.

      • littleriddle says

        This bread is fantastic!! I followed the recipe exactly but doubled the batch and used a regular banana bread pan. My 5 and 2 year old love it! May try to decrease the egg to see if it will rise a bit more. Fantastic!! Thank you!!

          • Carolyn Davies says

            Hi I reduced the eggs by 1 (did not realise I only had 4 eggs left)
            As I did not have a small loaf tin I put this mixture into a 6 hole muffin pan.
            I baked them for just under 25 mins and they were perfect.
            Tasted fabulous.

          • Jan Vaughn says

            I thought about that while I was processing the mixture as the other paleo I made with much success had peaked egg whites…will try again. Thx for sharing.

  3. says

    This looks fantastic! I was just thinking I “needed” to make some bread, but until now was thinking of your “rye” recipe. I think I’ve changed my mind!

  4. says

    Ah, just what I was after, I can’t wait to try it, thank you Elana.
    PS: I made the Lemon almond biscotti last night, and all I can say is that right now I have a belly full of delicious lemon almond biscotti, success indeed. x

    • says

      Just to let you know, I made the bread last night (no substitutions) and it is fantastic! My favourite gluten free bread yet, I even added a link to your recipe in the newsletter to my yoga students telling them to try it.
      Thank you.

  5. Leeann says

    Just wondering about the use of Magicline pans. I notice that they are made with aluminum. There’s a lot of info on the web about the dangers of cooking with aluminum as they may contribute to the development of Alzheimers. Does anyone know if these are these pans coated with something to prevent the leaching of aluminum into the baked goods?

  6. Christina says

    I’m making this today! Thank you for sharing your creative genius with us. I know I speak for all your readers when I say that we ALL appreciate your talents and willingness to share! Cheers!

  7. Tonya says

    Just in time for back to school! I try to keep my family Paleo, but once in a while they still want that sunbutter and jelly sandwich! Thank you! Thanky you! Thank You! I have all of the ingredients and will be making this today!

  8. Michelle says

    When you measure the flax meal, do you pack it into the measuring cup the way you pack almond flour? Do you happen to have a weight for the 1/4 cup of flax meal?

    If you need ideas for future recipe projects, I’d love to see a graham cracker substitute!

  9. Dee says

    Hurrah! I can’t wait to try this! I have to eat gluten free & have found so many bread & carb gf products to be high glycemic, calorie-laden, & even unhealthy. I love your 2 cookbooks. Just started eating paleo/primal for most meals & what a positive change! Please do more paleo/primal recipes! Possibly even a future cookbook idea?

  10. leslie Christensen says

    How do I mix ingredients without a food processor? I know some things don’t turn out well if mixed too much or in certain ways.



  11. Laura says

    I’m having trouble using flax – is there a substitute for that – a different ground nut? Chia? pumpkin seed?


    • says

      I’ve experimented using chia instead of flax with the sandwhich bread recipe in one of Elana’s gluten free cookbooks. Came out beautifully!

      I think the key is what Elana says above: experiment :)

    • Rachel says

      My understanding with chia is that you need half the amount that you would use for flax. I’ll definitely be trying this for school lunch sandwiches. I love Udi’s, which is what we’ve been using, but it’s hardly a healthy option, and certainly not grain-free.

  12. says

    THANK YOU ELANA!! This recipe came just in time for back to school lunches for my special dietary needs daughter! I can’t wait to try it in that pan you recommended. Ordered it! :)

  13. says

    Thank you so much for this recipe! I can’t wait to try it. I’m not much of a baker myself, so I greatly appreciate all the time and hard work you put into testing these recipes for success. This is just the recipe I’ve been looking for to appease my bread-loving hubby.

  14. Helen says

    What’s the correct way to measure almond flour? Someone mentioned packing it….I’ve just been measuring by fluffing like regular flour.

      • says

        Thanks so much, too, for that great chart in your cupcake book that gives equivalent weights or the ingredients you use. I love it. I’m really poor at getting the same amount in my cups each time, but the scale saves me.

      • Nancy says

        Thank you Elana! My bread pan arrived and I tried the paleo bread this morning. It is fabulous. – Moist and tasty. The top of my bread was bumpy instead of smooth like your photo and did not rise quite as much as I expected it to. Can baking soda go bad?

  15. Jenny says

    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!!!

  16. Jennifer Ciano says

    I was just wondering what the Apple Cider Vinegar does for the bread? Does it help it rise or something else? I am on a yeast free diet and can’t have vinegar, so I am trying to think of something for substitution for it, but don’t have a lot of cooking knowledge. Thank you.

    • says

      I too am on a yeast free diet. The book The Candida Cure says you can have only Braggs organic raw apple cider vinegar. I am super sensitive and I have been fine with it. Wish the best for you.I know its hard!: )

    • Masha says

      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.

  17. Beth says

    This looks like a great recipe. Hard to believe that anything would be better than your Bread 2.0 recipe, but I like being wrong ;)
    Perfect timing for the cooler weather on the way, and my brother is trying out gluten-free, so I’ll make an extra loaf for him.

  18. Mary says

    Awesome! Thanks for all your work. I love that it’s made from “normal” ingredients that I have on hand. Can’t wait to make it!

  19. says

    Ohhhh! Almond flour and coconut flour! I love it. I have made bread with just coconut flour, and love the texture, but find it too sweet. The almond flour bread I love the taste, but it’s a bit dry. This recipe sounds like a great match. I can’t wait to try it. Thanks for working so hard to find such amazing recipes and then sharing them with the world!

  20. Vanette Fontenette says

    Thank you for another amazing recipe, Elana! I am thrilled to find delicious recipes that support a healthy lifestyle, and that I can share with family and friends. Your cookbooks are a staple in our house and your blog is a gift to me. I am looking forward to trying some of your great breakfast ideas to start to school year off right. Thanks for sharing the fruit of your efforts. :)

  21. says

    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!

    Thanks again.

  22. says

    Thank you Elana.. It does show in your recipes the hard work that you put in. Every recipe I try has great results. Your recipes are probably the only ones I dont tweak! They have become such a big part of our everyday food.. This bread is amazing : )..

  23. says


    I just want to say thanks for all the wonderful recipes! I’m gluten free, sugar free, dairy free, and vegetarian so baking has become a source of much frustration. Also, I’m on the anti-candida diet, so I’ve really been enjoying your low-starch recipes!

    The only thing I have to change is the agave, which I substitute with a mix of applesauce and stevia. It’s such a joy having so many recipes to play with!


    • Stardust says

      Annie, would you mind sharing your stevia/applesauce sub for agave? I end up skipping so many recipes due to agave, as I try to stay as sugar free as possible. Do you also have a sub for honey?
      Thanks much!

    • Kathy says

      THANK YOU for the apple sauce idea!!! Worked perfect for my bread! I added 1/4 tsp stevia extract and it was great.

  24. says

    I can’t wait to try this! I haven’t cooked with coconut flour yet, only almond flour – which has left me with very crumbly bread recipes. I’m hoping this will hold up better! Thanks, Elana!

  25. Heather says

    This recipe looks excellent! I am looking forward to trying it; it’s very hard to find nutritious gluten free bread.

  26. jean finch says


    You are wonderful I have made most of your other breads and they are great! This sounds even better! I will make it later today along with my homemade yogurt and kombucha tea! I am not brave about experimenting but I love that you are, and are willing to share!

    Thanks Jean

  27. says

    Thank you for this bread recipe. We (My 14 year old son and I) truly appreciate all of the effort you put into this site and your books. We just got the cupcake one and he is planning which recipes to try first. He has really been missing bread, but can not have arrowroot powder. I can’t wait to surprise him with this one! You rock!!!

  28. rbwolfie says

    hi – thanks for the recipe…we LOVE all your recipes in your books and blogs..and we are a Paleo and dairy free..Paleo my husband and son HAS to because of dairy intolerance. I would like to mention that those following a strict Paleo diet need to omit the Flax. Flax is not a paleo ingredient as it is a cultivated grain. I have omitted the flax in your recipes when called for and you never miss it. Thanks again for all of your hardwork and recipes!!!

  29. says

    Thanks for this recipe and all the tweeking that went into it. I was too rushed in town (Vancouver,B.C.) yesterday to make it to the store to buy a new gluten-free bagel they now carry (baker from Colorado!)(if you can believe it!),so now I can satisfy the craving with this recipe. I have been using your Traditional Irish Soda Bread as my mainstay (use to be the carrot cake cupcakes with added grated apple,poppy seeds, dates…) and at Easter I was missing the taste of Hot Cross Buns so I added 1/4cup currants, 1tsp cinnamon, 1/4tsp nutmeg, dash of clove & allspice and 1/4cup diced candied peel to the soda bread and it was a great substitute. Last week I tried adding dates to the mix but hit critical load and got to eat tasty crumbs!
    I really appreciate, like everyone else, all the time, care and attention you give to helping us be healthy. I hope to visit that bakery and all the gluten-free restaurants in Denver when we attend the Denver Coliseum Gem Show in September. Thanks for the guidance/support.

  30. says

    Elans, I love your recipe books and daily email recipes. Thank you for all of the work that you put into them! I can’t wait to try this bread. Have you tried making donuts? Carmie

  31. Christina says

    Just tasted this….excellent. Much fluffier than 2.0, though similar in flavor. I used coconut palm sugar syrup (boiled 1/2c water, added 1c organic coconut palm sugar, reduced heat for 3 min until dissolved, let cool before using, store in mason jar in fridge) which I use to replace any sweetener in baking…agave, honey, etc. Worked great in this as well. So moist too. Awesome texture! Thanks Elana!

    • says

      I love this idea for a sweet syrup. Think I’ll try it in place of agave in some recipes and see how it works. I’m just not an agave fan.

    • Donna says

      OMG…Could your FABULOUS coconut palm syrup/recipe be used/considered as the ultra-expensive COCONUT NECTAR?..If so…this is sheer BRILLIANCE as it has provided a needed “Eureka” moment for me in my quest for a low glycemic substitute for agave or honey..Is the resulting syrup suitable for use in this fashion in baking?…Thank you so much for contributing your wonderful idea.

  32. loligoss says

    I forgot to say that I discovered your website at Passover time and I’m hooked. My kids love your recipes and want me to always re-bake anything I have tried from your site.

    I do change the ingredients slightly as I am low-carbing trying to lose weight.

    You give so much to so many and I’m sure you aren’t even aware how far your fame has spread. (I live in Israel).

  33. Eleanor Snyder says

    For those concerned about aluminum just line your pans with parchment paper and dough will not touch aluminum and you have the benefits of the even heating of the metal.

  34. aarin says

    I just made this and it is very good. I used a glass pan, which worked great (it was just a bit larger and the loaf turned out slightly flatter but not much by the looks of it). The texture is cake-like and reminds me a lot of banana bread without the bananas.

  35. Penny says

    Do you use coconut oil as a solid in this recipe or do you melt it first? I have some coconut oil but have never used it as recipes never say to melt or use as a solid. If you use it as a liquid do you still measure 1/4 cup then melt or use less then melt?


    • says

      I had to smile when I read your questions and comments about melting the coconut oil. I live in the central San Joaquin Valley in California, and even with our air conditioning, my coconut oil is totally liquid and clear this time of year.

  36. Natasha says


    I just wanted to say thank you for all your hard work and diligence. we all appreciate that you take so much time to perfect a recipe, with numerous substitutions and changes in ingredients, before sharing it with us.

    So, again, Thanks :)

  37. says

    Elana, thank you for this bread recipe! It’s nice to see a gluten-free, Paleo bread that not only sounds healthy, but looks delicious. Too often the GF breads taste like cardboard and are not even worth eating. I’ll definitely be trying this out for my GF daughter.

  38. carol says

    I imagine your first sentence was supposed to say Gluten isn’t necessarily heathy especially when it comes to breads? and not the opposite right?

    can’t wait to try it though… thanks again.

    ps my son gave me your Almond flour dessert cookbook for my birthday… yumm

    • Penina says

      Carol: For anyone gluten intolerant, or worse, that’s a given. What quickly becomes apparent to anyone providing for this aspect of diet and reads labels, is that commercially available i.e. highly processed versions of bread etc are ridiculously loaded with poor quality fats, sugars and yet other refined flours etc to ‘compensate’ for wheat comfort. No, gluten free food, as in what is usually available to mimic where flour is widely used ‘n’ enjoyed in bought ready-to-eat products, is far from healthy…. why we’re here!

  39. Amy says

    Hi Elana,
    I’ve been a huge fan of yours for the two years that we’ve been gf, and I’m so excited to try this bread. Thank you for the hard work you put into these recipes!

  40. K says

    I made this recipe precisely following the instructions and had a bizarre thing happen: the bread is green inside! I purchased organic, free-range eggs today and used the almond flour Elana recommends. I’m baffled, and I’m somewhat concerned about eating this. What could have gone wrong?

    • elana says


      From my research online I have discovered It is possible that using brown flaxseed meal, instead of golden, may result in giving recipes the green tint that you mention. I have updated this recipe and specified golden flaxseed meal as the ingredient to use.

      Thanks, Elana

    • Laura says

      I used golden flaxseed meal, and while my bread loaf is not green, I just took out a sunbutter & jelly sandwich I made last night and the bread in contact with the sunbutter has all turned a bright green. I still ate it and it tasted fine, but I wonder what caused it?

      • randi says

        It’s most likely due to the SunButter:

        “All plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds. A spokeswoman for Red River Commodities says that SunButter does indeed turn cookies and other baked products green as they cool. The solution, she says, is to reduce the amount of baking soda or baking powder in your recipe by almost half, which balances the acidity of the ingredients and keeps them from changing color. Whether your cookies will rise adequately with half the leaven is a good question, but she says some people who have gotten in touch with the company say they don’t notice any difference. Adding a bit of lemon juice to your dough or batter can also help maintain expected colors. ”


          • Kristin says

            I tried this recipe (delicious, btw) substituting sunflower meal for flax meal (in the middle of hurricane Sandy and had no flax), and the bread turned green… SO glad that someone else experienced this and it was answered. Thank you! That helps. It didn’t rise as much as I hoped – maybe it was because of the substitution…? In either case, thank you for this fantastic recipe! My husband and I loved it.

        • Jan says

          thanks for the great Paleo recipe. I used unblanched almonds and instead of flax seed used sunflower seeds. Imagine my surprise when it had lots of green in after I cut it about 4 hours later. Tastes great but looks like it’s got the lurgy! Very nice and moist. At least I know it’s ok to eat. I thought it had gone off!

  41. QueenJellyBean says

    I maaaaaaade this! I agree with aarin’s comment above, it’s like a banana bread texture without the banana taste. I ate 5 yummy slices and will make this again. hee hee.

    Mine worked with these substitutions-of-necessity:
    1 Baked in 5″ x 9″ glass loaf pan
    2 Used parchment paper, not greased pan
    3 ran out of coconut oil so it was 3/4 parts coconut oil, 1/4 olive oil
    4 Once again, used Trader Joe’s almond meal, didn’t have blanched alm flour on hand today
    Yes, as you commented jgentry, it was the perfect blend of almond and coconut flours so as not to be almond flour dry or c-flour sweet.

    Do you count calories or other food values? I do! Always training for something athletic, and I like to know what’s in my GF food. Here are my calculations, so you won’t have to do the math:
    Total recipe: 1974 /152/110.7/108.1 (calories/grams of fat/carb/protein)
    1 slice (if yield 14 slices): 141/10.8/7.91/7.72 (calories/grams of fat/carb/protein)

  42. Kelly Z says

    I cannot wait to try this one! I follow the Paleo lifestyle so any Paleo friendly recipes I am ready to try! I just made your Skillet Apple Pie the other day and that is one of the best desserts I have ever made!! Very good! Thanks for all the great recipes!!

  43. Anne Tower says

    Thank you, Elana, for another soon-to-be amazing staple in my home! I’m gluten free and yeast free and BREAD is the one thing I still crave! I have one recipe that I make a lot that my dad created, but I’m very excited to try yours!!!
    Thanks for always being inspiring!!!!!

  44. Caroline says

    When I tried this yesterday, it didn’t bake all the way, specifically most of the center was still raw. So after eating what was edible and tossing the rest (how do you do that btw, I always feel so bad throwing away the unfavorable outcomes…) I tweaked it as follows, went back today and now it’s great! I substituted 1 tsp baking powder and 1/2 tsp baking soda for the baking soda and baked it in the preheated oven at 325° for about 55 min. Thanks Elana for your hard work! Keep it up, it’s highly appreciated!

    • says

      I took mine out before it was done completely, too. It was seriously liquidy inside, so I just put it back into the oven—twice. I think I was overly anxious. Even with all my messing with it, it was pretty darned good.

  45. says

    How inventive!! Elana, we would love for you to share this wonderful recipe with our community since I know our Paleo/Primal friends will just love this. If you’re interested, please take a minute to submit the recipe at Feel free to plug your blog at the beginning of the directions section, and we’re more than happy to give your Facebook page a shoutout when we post it! This is exactly the kind of delicious and healthy recipe people are asking for!

  46. says

    I have admired your blog and recipes for a while now. But as a “Paleo” devotee and blogger I am motivated to compliment you on this particular post. The first sentence about gluten free not necessarily meaning healthy is so true and has kept me from trying a lot of gluten free products and recipes. But my kids often request some sort of gluten free bread (kinda funny that kids would consider getting bread a treat!) I can’t wait to try this recipe because the ingredients are really wholesome -truly “Paleo”.

    As someone who works pretty hard on recipe posts myself, I also appreciate how much time and effort you put into getting the ingredients just right.

    Thanks for what you are doing!
    Regards, Lea

  47. Sarah says

    Today I made the Paleo bread, and your chocolate cupcake recipe, and WOW! Outstanding! Your recipes produce the best gluten free/sugar free items I have ever made. Your sesame crackers have become a staple and a favorite food. THANK YOU for making my grain free, sugar free lifestyle very very livable.

  48. Nora says

    I made this with Trader Joe’s Just Almond Meal (not blanched) and it came out perfectly! I doubled it also w/o difficulty to bake in a larger pan. Thanks! This will be my new favorite grab and go snack.

  49. Lori says

    This is FABULOUS!!! I doubled the recipe, baked it in a regular sized bread pan and doubled the time. I covered it in foil after 30 min. to prevent burning. Now we have “normal” sized bread to have toast and sandwiches with. It sliced beautifully, too! Thank you, thank you, thank you, Elana!!!

  50. Line says

    Elana, you did it again! This bread is your best to date because I tried them all…even brought some to the office to show them how good it was, and distribute the recipe of course. If anyone is going to create a delicious, gluten free bread that is high in protein and Paleo friendly, it will definitely be you. Keep up the extremely good work…

  51. Valerie says

    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.

  52. says

    I made this a couple of nights ago and my family loves it. This will definitely be part of my bread baking rotation now. In fact, I had to blog about it.

  53. says

    Thanks so much for the link love, dear Elana! I’m so, so happy you are enjoying our bees’ honey! :-) I’ve been making a similar paleo bread of late, but mine doesn’t contain coconut flour or ACV. I’m intrigued with your variations, but more importantly I know it’s good as you have just posted this recipe and I’ve already seen folks reference it in their posts! Now that’s a stellar recommendation, my friend! ;-)


  54. says

    I baked this today. I like it better than the bread recipe I was making from your book (Scrump Sandwich Bread). This one is moister and has a more complex taste. It made a great sandwich this afternoon. I baked them in a mini loaf baking stone pan and they turned out fabulous. Next time I’m going to try chia seeds in place of the flax. Thank you.

  55. Daphne says

    Dear Elana,

    I would like to try this Paleo recipe as it really does look like a healthy one! We appreciate all your hard work “tweaking” these recipes to get them just right! However, I would like to comment that some of your recipe “supporters” live in Canada and we can’t get some of the brand named items you mention at times. Perhaps for this reason some have asked re substitutions. As an example, I made your Chocolate Prune Bars the other day but wasn’t sure about the NuNaturals Stevia. I didn’t know whether it was a powder or a liquid, and since we don’t have that brand here I took a “leap in the dark” and used SweetLeaf Vanilla Creme since there was vanilla in the recipe anyway. I’m sure yours turned out better than mine but I’m going to try again. Also, wasn’t sure whether the chocolate chips were semi-sweet or unsweetened, but just used what I had, which was bittersweet. I guess that item is pretty well a personal choice. Just thought I would let you know that we do have some different brand names in Canada which can sometimes confuse the issue.

  56. KathyinMD says

    This bread tastes much less egg-y than bread v2.0. The texture is nice and the flavor is decent. I will make this again, and not just for french toast!

  57. says

    This is a great recipe – thank you, Elana! I made it a couple of days ago and have been thoroughly enjoying it toasted with home-made stevia sweetened raspberry jam. It tastes sort of like eating a toasted muffin. Yum!

  58. Astrid D. says

    So… I just made this. And it’s baking in the oven right now. I thought for sure that I had ACV and baking soda in the house, but I didn’t. So since I was already far into it, I decided to make it without these two ingredients and used baking powder instead. I also put it in a mini loaf pan. I really hope it turns out. Will let you know….

  59. Astrid D. says

    Ok…. I’m back.
    It turned out fantastic… Heavy, dense, not sweet, so tasty. Absolutely perfect! Thank you! Thank you! Thank you!

  60. says

    What a fantastic recipe! I just made this and my house smells like sweet, toasty almonds. The texture is light and fluffy. Can’t wait to toast it gently in my oven in the morning with a little peach jam :) I used a glass pyrex loaf pan and lined it with parchment paper and lightly oiled it with coconut oil and it came out perfect,for anyone wondering about the specific pan you mentioned, which i haven’t heard of either. Thanks for this great recipe!

  61. jillian says

    has anyone else had this problem…a tunnel of raw dough in the middle of the bread? it happened today with the paleo but has happened with others and it only happens with the magic line pan. never cupcakes. followed recipe exactly and i live in boulder so not the altitude…the whole middle collapses and is gooey..wasting half of the loaf..thanks for help. ( the good part is yummy)

    • shannon says

      That happened to me when I made a different type of bread. The next time I made it, I lowered my oven temperature a bit (my oven runs a little hot), covered the top with foil to prevent it from browning too much (only covered it for half of the baking time), and baked it for an extra 10-15 minutes. :)

      • April G says

        Thank you so much for this! I baked this bread twice determined to make it work and had the raw dough in the center with a hole in the middle both times, even though the outside looked delicious! :( I saved the ends, made my kids their lunch sandwiches and vowed to find an answer! Thanks for finding it for me. :D

      • Charee says

        I also experienced raw in the middle with the Magic Line pan. I will use the foil method next time – great tip! I cooked the bread for about 20 minutes longer and it was fine.

        Totally yummy! Thanks Elana for such great recipes!

    • darkhorse says


      My loaf also was raw in the middle…found out when I tried to get it out of the pan…scooped it up and put it back in and put the top back on…turned the oven back on and put it in when it was hot, then turned the oven off and let it be for about 20 minutes…perfect! Delicious recipe!!! Thanks Elana! :)

    • Anne says

      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!

      • Randi says

        Mine was also raw in the middle. What a shame…. The cooked parts were yummy though. I will try again another day by adding another 20 mins and some foil after it rises. Looked nice and came out of pan whole. Didn’t know I had a problem until I kept slicing. Used the magic line pan, honeyville almond flour, and everything else in recipe.

  62. Shannon says

    OK – so I made this last night and didn’t care for it at all. I am wondering if it is the flax, as I haven’t really cooked with flax meal before. Anybody know what the unique smell/taste could be, and what I might substitute next time? Thanks!

  63. Janel says

    Just made this and it is awesome!!! Thanks so much for posting this recipe!! I plan to add some cinnamon, walnuts and a little sweetener for a sweet bread to have as a treat once in a while. I will come back and let you know how it turns out:)

  64. Christine says

    Just made this bread, DELICIOUS!!! I only had 4 eggs and I also decided to add 2 tbls. chia seed, turned out great!!!! Thanx for the recipe

  65. valerie says

    made this bread exactly as directed and while it tasted very good, it was rather dry and certianly was not a pourable batter. I did check the recipe again to see if I had missed out any liquid but I hadn’t. It did not look at all like the loaf pictured.

  66. says

    I have been turned off by trying to bake gluten-free breads for so many reasons, one important one being that gluten-free substitutes are often not that nutritious. And since the consistency and taste often lacks, as well, I figure, what was the point?

    But I’ve changed that thinking after seeing this recipe. I love that it is Paleo friendly. The next weekend that I have a little extra time to spare, I’m definitely giving this a try. Thanks for the inspiration.

  67. says

    Wow, it looks like it slices without crumble. I have been experimenting with “gum free” breads and I just realized that flax and chia seed are great ways to keep the elasticity. I can’t wait to try this recipe!

    • elana says


      From my research online I have discovered It is possible that using brown flaxseed meal, instead of golden, may result in giving recipes the green tint that you mention. I have updated this recipe and specified golden flaxseed meal as the ingredient to use.

      Thanks, Elana

  68. Andrea says

    I made this today and it turned out great! It is moist, dense, and flavorful. This is going to be so awesome for breakfast this week.

  69. Carrie says

    I made this bread several days ago and loved it. I read the directions wrong and added 1/4 honey. I was afraid the bread would be way to sweet but it turned out really nice.
    I ate it for breakfast this morning with herbed goat cheese and was delicous.

  70. linda says

    I have seen almond meal and almond flous, but never blanched almond flour. Could you please comment if there is a difference, and source.
    Thank you so much.

  71. Eileen says

    This is my first attempt at making my own gluten free bread so I was nervous. This turned out amazing! Even my family who doesn’t eat gluten free loved the taste and texture. My only problem was the bread, when sliced was the size of a large biscotti.

    The bread in your photo looked like the size of “real” bread so I’m wondering if it was my pan or the fact that I used Bob’s Red Mill blanched almond flour? Is the pan you recommend more narrow so the bread has more height?

    I also substituted coconut nectar for the honey and it tasted wonderful.

    Thank you so much for doing all the legwork for us! Much appreciated!!

  72. Karen says

    Thanks for this lower starch recipe! I made it right away and was so excited to find that it actually “toasts”! My kids are loving it!

  73. Stephanie says

    I made this yesterday and was so impressed! It doesn’t fall apart when I sliced it and holds up well with our blueberry cinnamon jam! The coconut oil and flour added a nice flavour and I love anything with flax seed.

    Thanks so much!

  74. mkowalchuk says

    I think there might be something wrong with me…my bread came out half the size of the one in the photo. I followed the recipe exactly and used nutsonline flour which has never failed me before but the result was…well yucky. Can anyone help? I’m desperate for a decent piece of toast!

  75. Vanesa says

    For some reason, mine did not rise very much… ? Or really at all- my bread is about half the size of a loaf pan/the one pictured. Anyone else have this problem?

    • Vanesa says

      Update! I made this bread a 2nd time today and it was delicious and perfect height. I think I had short changed the apple cider vinegar and didn’t put enough in…. this time it came out perfectly!

  76. Chrissy says

    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!!!!!!!!!!!!!

    • Wendy says

      Hi Chrissie,
      Would you mind sharing what you used as an egg substitute in this recipe? Very recently, I’m gluten-free, dairy-free, egg-free and sugar free, and am desperate to make a bread recipe work. Thank you!

  77. Chrissy says

    Vanessa, mine too! Both times I made it … I’m wondering if I’m not “pulsing” the flours together enough?? Or it’s the pan? I bought new baking soda for the second batch but it didn’t make much difference. Still, even if I never get it to rise that much, I’ll take it at half height! We love it!

    • Vanesa says

      Chrissy! I made it for the 2nd time today and it came out perfect. Make sure you put enough/little extra apple cider vinegar. That was my problem last time I think, I shortchanged it. This time it was perfect height, less dense, and less dark in color. ;)

  78. DamselflyDiary says

    Elana – I would love it if you would share more of your cooking notes with your readers. I think it would really help those of us who need or want to experiment with ingredients and/or quantities. For instance, I made this bread and find it too “eggy” so I might try it again with one fewer egg. If I knew more about your process it could help mine. Thanks for all of your hard work! I get frustrated with one bad cooking experiment — you do it for a living!

  79. says

    Made this a couple days ago…it was great! So far, I used cubes of it with cheese fondue (I used the fondue recipe from Crockpot365), served some with soup, and also made French toast with it this morning.

  80. vlada says

    Hi Elana, i jsut made it!

    i still cant believe how deliscious & bready it tastes!
    N so simple to make!

    Your recipe is great in terms of measurements required, love it!
    Keep up the great work!


  81. says

    Just sharing my experiments as you suggested.

    I first made this as your recipe stated except I used ghee instead of coconut oil. It turned out very nicely.

    Today I added a cup of walnuts and a cup of raisins and OMG…SO delicious!! One could also add a bit of cinnamon and/or nutmeg if so desired…

    thanks very much…I see lots of playing with this wonderful base you’ve provided us with.

  82. MANDA says

    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!!!!!

  83. Sarah says

    This bread turned out really nicely. Very tasty just spread with butter, and I am anticipating it will be good for small sandwiches.

    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!

    • says

      responding to the poster talking of the ammonia smell in the bread…that is exactly what I experienced! I thought it was the baking soda but you hit the nail on the head with what I smelled also. I felt fine eating it, but it is a little disconcerting.

  84. Vanesa says

    This is great with ground up chia seed too (in addition to the flaxseed for an additional nutty and healthy goodness! ;)

  85. Sandra says

    Thank you for this recipe–I just pulled mine out of the oven and it’s heavenly! But I reeeeaaaally shouldn’t eat all of it…..right now……

  86. Paleolololol says

    So is the magicline pan Paleo too? The whole Paleo craze has got to be the dumbest thing I have ever seen. Time to get off the internetz, IT AIN’T PALEO!

    • says

      paleololol: please stop trolling for debates. you are in the wrong place for that, this is a peaceful blog with beautiful recipes. its a tight, warm group of readers here! no breaching with negative nellies! if you’re not into it, don’t read it!

  87. Aimee says

    Thank you so much for this recipe! Just tried it out this afternoon and half way through mixing i realised i didn’t have enough eggs (i had only 3) but continued making it anyway. It still turned out really great, just a little shorter. I poured some olive oil, garlic and parsley over a slice of it and grilled it to make garlic bread. so good! :)

  88. Robin says

    Hi Elana,

    As much as I love your recipes, what your calling paleo isn’t really paleo. For examplpe, apple cider vinegar, agave nectar, and salt aren’t paleo foods. There is a lot of hype out there about eating paleo. As a nutritionist, I find some of the claims about what paleo is disconcerting and confusing. I hope people are seeking help when they are following any “diet.”


    • christina says

      Hi Robin,
      I am studying nutrition and, like you, understand that many foods labeled as paleo weren’t actually consumed by our paleolithic ancestors thousands of years ago. I guarantee elana knows that as well. Labeling a recipe paleo is an easy way to categorize posts so those eating a paleo, or grain and dairy free whole foods diet, know it’s for them. Hope that clears up some of your frustration and or misunderstanding about paleo recipes. enjoy!

  89. Barbara says

    thank you for sharing this recipe. I made it last night and am in love. I think I will be making this at least once a week.

  90. says

    Posting again as this time I subbed Chia Seeds for the flax and I chopped up kalamata olives and crumbed some rosemary into the dough. My family was literally upset when I told them they ate the whole loaf. It was amazing! Try it!!!! VERY YUM.

  91. Cynthia says

    Is it possible to make this vegan? I don’t eat animal products or grains as I feel so much better by avoiding them. They are too acidic and pull the calcium out of our teeth and bones to neutralize them…Five eggs is a lot to substitute for and I want to know if it’s been tried yet. Thank You!

  92. says

    Thanks for the recipe! I actually made it this morning, but instead of making it as a loaf bread, I cooked the batter up pancake style. Mostly because I wanted “bread” quickly! I really wanted a BLT for breakfast so using your batter as a pancake, made it cook quickly. Then I quickly whipped up some homemade mayo and fried some bacon. What a tasty breakfast! Thanks again!!

  93. Aimee says

    I made this again today but added some cinnamon and mixed spice with some dried fruits and a tiny pit of maple syrup. It’s made an amazing fruit bread, delicious on it’s own. Yum!

  94. says

    I just wanted to mention, because I don’t believe it has come up yet, that I substituted ground sunflower seeds for the almond flour (they are much cheaper and I have successfully used them in many almond flour recipes!) however I noticed something very odd this time… the bread was green when it came out of the oven! I was stumped, but after some research, found out that baking soda reacts with the chlorophyll in sunflower seeds and turns them green.
    Other than the strange color, the bread was delicious!

  95. Monica says

    This bread is AMAZING! We are a Paleo household, and we have struggled to find a “bread” recipe that isn’t dry and without flavor. Thank you so much for this recipe! I love the buttery flavor of it… plain delicious! I cooked it in a regular glass loaf pan and it came out just fine.

  96. says

    I made this bread recipe today using the ingredients shown in the recipe. Since I don’t own small sized bread pans I cooked this in my enamelled cast iron LeCreuset Pate Terrine with a parchment paper liner. It made a long low loaf, perfect for smaller sandwiches or for hors d’oeuvres with a gorgeous crust. I was a little worried about the coconut oil taste being dominant in the bread but thankfully, it wasn’t. I sprinkled raw sunflower seeds all the way down the top of the loaf. I poured some apple cider vinegar into my tablespoon but finished off the amount with boiled cider to add to the apple flavor.

    Lovely easy recipe to make a quick grain and gluten free bread loaf.

  97. says

    Hi Elana.

    I found you via Mark’s Daily Apple and a link to your paleo bread recipe.

    I whipped up a batch this weekend and wanted to come back and say THANK YOU!

    I am recently discovering some reactions and inflamation to gluten and grains and have been trying to live without any kind of breads or crackers or baked goods and it’s killing me!

    plus I love to bake and I can’t imaging living without it.

    your site and recipes look and sound delish as does your Paleo Bread!


  98. says

    Just tried this subbing 2 “chia eggs” and using on ly 3 real eggs. I added rosemary and thyme too! I have roasted garlic just waiting to be spread all over it!

  99. Lizzie B says

    I’ve made this bread a half dozen times now, let’s just say that both me and the Mr like having some tasty GF bread around. I love that it is a quick bread too.

    The first five times I made it in a 9×5 loaf pan and it turned out fine, just ‘squashed’. Time and temp for the oven seemed to be perfect.

    This morning I made it in my brand new MagicLine pan, I wanted bread that looked more normal. 5 inches wide by less than 2 inches high just is awkward. I wound up with the doughy tunnel through the middle! So disappointed in the new loaf pan.

    After reading through some earlier comments dealing with the raw middle, I think I may just double the recipe and cook it the same as I would need to for the new pan, but have normal size and shape bread.

    • Lizzie B says

      Ok, made it again last night. Used the MagicLine pan…pretty sure I will line with parchment next time to make clean up easier.
      Anywho, I set my oven a little under temp as it tends to run hot. Let the bread go for 20 minutes, covered it with foil and went another 20 minutes, turned the oven off and let the bread set in the oven for another 10 minutes. Came out beautifully! Finally I have yummy, normal looking bread.

  100. Connie says

    I worked at a bakery for 7 years that ground grain and made fresh bread – six years into it – I found out I was gluten intolerant.

    My quest has been bread with more than 5 gr fiber. Chia flour is what I have found. I substitute it for 1/3 of the flour in a recipe and it does the trick. It is lavender though and does tend to make my sandwich bread a little grey. But it is very pretty in blue berry muffins and pancakes. I grind my own rice flour, millet and corn flour and it makes a huge difference.

  101. Cindy Sampey says


    Has anyone tried to toast this bread and if so, how did it turn out? I love toasted bread, even for sandwiches. Thanks

    • Anita says

      @ Cindy, YES! It’s what I eat every morning and since it’s a great protein bread it’s get me through my workouts without any low blood sugar issue. TOAST IT! YUMMMY!

  102. Michelle Simmons says

    Delicious! I had to use white rice flour as I didn’t have coconut and it wasn’t available at the store across the street. It smelled a bit odd, but tastes great! Anyone have any ideas as to why all my breads come out the height of biscotti (ok, maybe a little taller, but not much)? I use a Pyrex glass loaf pan. I try to avoid using Aluminum cookware and I’m tempted to try the cast iron pan that several people raved about, but I am definitely looking for a sandwich bread shape. I would love some feedback on that.

    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.

  103. says

    This is my first go at gluten free baking that didn’t come from a box mix. I’m impressed. You said at some point to comment if substitutions were made and how they came out, so here it goes. Try not to cringe because I know I violated some kind of foodie/paleo rule.

    I ran out of coconut oil last week and my replacement doesn’t arrive until tomorrow. Desperate to try this I used canolia oil instead. I acknowledge that it’s properties are very different than coconut oil. That said, the bread is fantastic, a bit oily (but I bet that is the fault of my decision), and the taste is really eggy almost like french toast. I also lack a food processor so I mixed it all by hand after sifting the flours together.

    My 16 month old son loves the bread. He prefers it over the bakery italian bread(full of gluten and yeast) that we normally get him. Plus our dog is allergic to grains, so now I don’t have to worry about our son sharing his bread with her. As for me, I’m allergic to yeast and I’ve wanted to reduce gluten in my diet. Finding gluten and yeast free bread is nearly impossible.

    I’m going to experiment a bit since once I make a recipe the first time I start my own game of substitutions, though I may try this your way with the coconut oil just to see how that changes everything. Your guide to what each ingredient does is helpful as I go forth in this venture.

  104. Lisa says

    This sounds wonderful. Regrettably I am allergic to almonds so I’m going to give it a whirl with another type of nut flour. I’ll let you know what happens.

  105. Posy says

    I just put this bread together and I think something is missing in the ingredients? It did not “pour” into bread pan as recipe suggests, it was more like a crumbly dough. I went over my steps again and again and can’t find any steps or measurements I missed. Has anyone made this yet? I have it in the oven any way as I’m not very good at figuring out what to do, so I hope it turns out! Elana, I am truly enjoying your almond flour cook book and your website is so inspiring! Thanx!

  106. Posy says

    Update: Bread out of oven, did not rise at all, I cooled it and took it out of the pan and it’s like a brick! :) On to the next recipe!

    • Lisa hohan says

      I have this in the oven now. I doubled the recipe to make sandwich slices but the bread is in no way getting bigger. I followed the directions to a t. Except doubled and baking longer. The 2.0 bread did not rise either all though the consistency was more liquidy and this one is thick. Did I do something wrong? My

      • Debbie says

        I’m new to this and never tried the 2.0 bread – just came across this site a couple of weeks ago and looking to go grain-free. Didn’t know if you figured anything out or not as I’m also wanting to double and have the 9×5 size. I posted that question today and hope to get answer soon as I’m ready to make it this week.

  107. Posy says

    I’m going to sound like a broken record! I just put together the “nutty bread” and it has the same ‘crumbly’ consistency. I’m not going to go any further with trying to bake this. If anyone has a suggestion I will save my mix so as not to waste 4 more eggs!

    • Posy says

      Okay, just figured out what I did wrong, I mixed up my flours and used ALL coconut flour instead of almond flour! No wonder! Will attempt this again as it looks wonderful!

  108. says

    I made this wonderful bread for the second time today…I omitted the honey this time…I also baked it on the convection setting in my oven at 350 (auto-converted to 325 in the convection) for 45 minutes and then let it cool in the pan for an hour…
    It was perfect, no soft spot or hole in the middle at all! And it still tasted as good as the recipe with the honey…

  109. ginger says

    If you don’t use a food processor, should you use a mixer? I wondered if mixing by hand doesn’t mix as well or is just an easier way?

  110. Debbie says

    I have a “typical” bread pan (Pampered Chef stone to be exact) and it’s the 9×5 size. I’m interested in making it for sandwiches, etc, but want to double recipe as I don’t care to have 2″ high slices. With that said, what are recommendations and baking times for doubling?

  111. Lisa Shulman says

    Hi Elana,

    Sorry if this question has already been posted. I made the paleo bread for the first time today. It tasted great but didn’t rise very much. Only got about 1 1/2 high. Any ideas what I may have done wrong?

  112. Hannah says

    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!

  113. Lori says

    Just made this bread yesterday. It is sooooooooooo good! Kind of cakey but not too sweet. I only put half the amount of honey in and it was totally sweet enough. Yum! Thanks Elana!

  114. Traci says

    Great recipe! I made it not too long ago without the flax meal (I didn’t have any) and it was great then as well, but I absolutely love it this morning with the flax added. Thank you for sharing your recipes with us!

    I also recently made some of your coconut choco-chip cookies for my neighbors who recently had a baby, and they were so impressed that they were gluten free! Of course, I myself ate way too many…

  115. Lisa says

    Hi Elana,

    I’ve tried a couple of your breads and my absolute favorite is the Paleo Bread. My problem is that my bread doesn’t rise the way yours does, is there any reason that you can think of as to why this might be happening? I follow the recipe as it’s written but my bread comes out almost flat.


  116. Laura Fisher says

    Hi Elana,

    Any plans for your own paleo recipe book?

    I love all your books and paleo recipes, so a paleo book would be a great addition.


  117. Anita says

    I’ve made this bread three times now and I love it. However, I the last batch I made tasted strongly of acv. I am always careful to measure so I know that I got the measurement right and I was wondering if the acv is absolutely necessary… or if it helps with the rising. – Anita

  118. says

    I made this bread and it tasted overwhelmingly eggy… I wonder if my eggs are larger than the ones the recipe was based on? What is the volume or weight of the eggs?

  119. Chris says

    Has anyone figured out the proportions of ingredients to use and baking time/temp for a normal looking loaf in a 9×5 pan?

  120. says

    Hi Elana,
    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.

  121. Ellie says

    I love this Paleo bread.

    Elana, it would be great if you came up with a similar Paleo bread for a larger loaf pan:):)


  122. Tonja Pizzo says

    Hi Elana:
    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.
    Thank you,
    Tonja Pizzo
    PS. Our family (and friends) are really enjoying the Almond Flour cookbook!! Thank you for all that you do!!

  123. Mindy says

    I just made this and it is SOO good! After reading all the comments, I decided to add another 1/2 tbsp of ACV. I also put the mix into two mini loaf pans. Because of this I reduced the cooking time by just a few minutes. They came out perfect! We are in love with this bread!

  124. Meredith says

    I substituted quinoa flour for the almond flour and it worked well. The loaf was somewhat dense but very good (though could have used a touch more salt) with a nice crust to it. Looking forward to making this with almond flour after reading the comments of it being fluffy and light.

  125. Rachel says

    I have tried this twice and both times ended up with a loaf with a hole in the middle! Any idea what I am doing wrong?? Thanks! The ends are great–I just wish I would get a whole loaf sometime! lol.

  126. AnnMarie Deis says

    I am wondering if the honey has a purpose in this bread or if it’s just for taste. I’m looking to just omit it for a more savory bread, but not sure if it’s necessary for texture.

    Wonderful bread, by the way!!! It makes awesome french toast!!! :)

  127. says

    Thank you SOOO much for this recipe. I made it the other day and it was delicious smeared with a thick pat of butter. I’ve tried several grain-free baking recipes and have always been disappointed but this bread is such a treat I would eat it even if I wasn’t grain-free! (can’t wait to try your banana bread recipe!!)

  128. Jan says

    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.

    Elana, you are making a gluten-free (sugar-free, also honey-, dyes- and cholate-free college girl very happy and her also gf mama is happily supplying and sending. Thank you for your thoughtful and delicious recipes.

  129. AnnMarie Deis says

    I omitted the honey and added pizza seasoning and sun-dried tomatoes. DELISH!!!!! I’m making them into bruschetta and serving with pizza soup. Thanks, Elana!!!

  130. Chris says

    I doubled the recipe and used a 9×5 loaf pan.. baked at 350 for about 50 and it came out great!

    Still a little short but good nonetheless.

  131. Laura says

    Yum. I just made this, and it turned out perfectly. I just wish that I had bought jam when I was at the market this morning to spread on it. I was most impressed by the fact that it actually has a crust. Excellent recipe. Thank you!!!! I’m so happy to be able to have fresh, homemade grain-free bread.

  132. says

    I made it yesterday, i just noticed that it has quite a strong smell. I used olive oil instead of coconut oil & regular vinegar. Has anyone else noticed this?

    • Holly says

      Hi Sarah

      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.

      I made the recipe exactly as stated the first time, but found it tasted a bit sweet for a savoury sandwich bread, so am now omitting the honey, and it still comes out fine. It also cuts down the carbs even further.

      I’m really grateful for this recipe. I’ve been primal/paleo for a couple of years, and last year I spent a lot of time experimenting with more paleo versions of Elana’s Simple Bread and Bread 2.0 recipes that would work for the bread machine, but none of them came out as well as this.

      Thanks again Elana!


  133. Christina says

    Elana, is the honey used for sweetening in a Paleo-friendly way or to work as an acidic ingred. along with the ACV to activate the baking soda? I generally use coconut palm sugar syrup in place of agave and honey. I did so in this recipe as well but it came out a little bit dense, like a leavening issue. If you say the honey’s just to sweeten, I’ll adjust the leavening issue on my end by experimenting with other options. Otherwise I’ll use honey next time and see if that helps. The bread is fabulous regardless! Thanks!

  134. says

    Elana, this bread is AMAZING. Seriously. We made some today, using ground chia seeds in place of the flaxseed meal, and xylitol in place of the honey (honey spikes my blood sugar too high, unfortunately), and it came out SO delicious. We used a little to do a trial run of Thanksgiving stuffing, and it came out JUST like our old corn bread stuffing recipe. I get to have stuffing this year!! Thank you so much for putting in all the work to get the recipe just right. It is much appreciated :)

  135. Lee Kirby says

    Finally found the recommended loaf size and could hardly wait to make this paleo bread. After 45 minutes and the toothpick coming out clean, removed it from the oven. After it cooled, cut it to serve and had two inches on either end and about a half an inch on the top and bottom that were edible. The middle consisted of what I would call an empty tunnel about the size of a silver dollar and surrounded by uncooked batter. Yuck. What’s so interesting is I made your Scrumptious Sandwich bread out of your book, and it turned out perfectly. I’ve been baking a LONG time, and I can’t even speculate as to what happened to this loaf. Did I have a massive air bubble in the middle, and, if so, why? Did using the food processor affect it? Any light you can shed on this will be greatly appreciated. I’ve been experimenting with the recipes in this cookbook and loving it. Please help me understand what happened to this paleo bread.

    • April G says

      This happened to me a lot too – I haven’t quite solved all my problems with it, but I did have to lower the temp of the oven to 325, cover it after 30 minutes then turn the oven off and let it sit covered for about 15 minutes afterwards to have it fully cook as the oven cooled. It sometimes browns too much/gets dry if left for too long.

  136. Judy says

    Elana, have you ever tried forming your bread recipes as roll or bun shapes instead? I’m wondering if they would work in a different shape. Thank you! :)

    • Mary Ann says

      I have done this many times in many different ways. I used a regular size muffins pan and make dinner rolls for the holidays. English muffins rings for burger size buns, and whoopee pie pans for slider size buns. I use a standard size ice cream scoop for the rolls and slider buns (1 level scoop) and 2 scoops for the larger burger buns. Usually bake rolls and sliders for 20-25 minutes and for the bigger buns, start checking them at 25-30 minutes. Hope this encourages you to experiment,
      Mary Ann

      • Mary Ann says

        Change the above baking times to: At 350 degrees, sliders and rolls- 15 minutes and burger buns- 20 minutes. Let your own oven temperature and kind of pans be your guide to perfection.
        Mary Ann

  137. Jasmin says

    i made this bread yesterday following the directions and used my Magicline Loaf Pan but it was wet in the middle and tastes like baking soda! Super gross! What went wrong? Any ideas?

  138. says

    Wow, thank you for this recipe!

    I’ve been gluten-free for a couple of years now and I’m expecting my first child. One side of my family seems pre-disposed to gestational diabetes (and diabetes in general), so I’ve started really watching my sugar and carb intake.

    This bread is just sweet enough, and really hits the spot as breakfast or a mid-day snack. I don’t even bother with jam or butter, delicious and moist all on its own!! I may try making it with butter or shortening next time since good coconut oil isn’t always within my budget. Perfect for my low-carb, low-sugar eating goals!

  139. Karen says

    Hi Elana,

    I’m especially happy that this recipe has a mix of coconut flour and almond flour because the texture is great.

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

    • Ron Gross says

      I am having the same issue with the Paleo Bread. It turns out fine but definitely needs longer in the oven than the 30 minutes. I have tried the recipe twice now with no substitutions. The difference was how I used the coconut oil. The first time I used is as a solid and the 2nd time it was melted. Each time needed more time in the oven.

  140. Alice says

    Hi, I’m new to your blog and loving it! I had to laugh, though, when you said you tested even as small a change as 1/4 tsp of baking soda. Why? Because you’re in CO and I’m in TX at sea level. There is no way my bread is going to bake like your bread! But I will give a few tries, and I’m sure it will turn out well eventually. :)

  141. Jenni says

    Love the bread. I think it would make a great pumpkin bread. Any suggestions for what amounts to add of pumpkin purée, and what ingredients you would cut back on to replace? And maybe amounts of cinnamon and or nutmeg you would add.

  142. Teja says

    Hello Elana.
    I want to make this bread, but the problem is, that I only have coconut flour. I can´t buy almond flour in my country. Do you have any sugestion?
    Thank you.

  143. says

    Can I double this bread recipe in the same bread pan to make a larger loaf? Just want to see if this will work before I use 10 eggs on a loaf of bread. Thanks!

  144. sarah says

    Oh my dear lord this did not come out well at all. It tasted like one big egg. It looks like a loaf of banana bread without the delicious aroma or taste. I’ll have to try this again some other time. I can’t help but laugh when I look at it because I decided to stay up late to make bread that some how came out tasting like an egg-filled boot.

    • Sarah says

      I baked this bread again (correctly and not sleep deprived this time) and it came out beautifully. I heart kitchen experiments.

  145. Kristie says

    Thank you for posting this! I have been frustrated by the lack of availability of paleo-friendly breads, and my own experimentation has been disastrous!

    I omitted the flax meal (because it’s not an ingredient I keep on hand) as well as the honey (because I am on a sweetener-free/fruit-free program right now to try to break my addiction to sugar), and it turned out a bit salty-tasting, but otherwise, great! Next time I will play around with decreasing the salt/baking soda or add vanilla to help with the salty taste.

    I didn’t have the right-size bread pan, so I used 2 mini-loaf pans instead (approximately 5″ long, 3″ wide, 2″ deep) and baked them for 30 minutes – perfect!

    Thank you again!

  146. Kathy says

    Thank you – thank you – thank you!!! I LOVE this bread. I followed the recipe exactly and did have to bake an extra 10 minutes but that was the only change – and I use the small disposable aluminum bread pan (bread pops right out) This bread is wonderful…not only easy to slice but easy to slice thin and the slices hold up great in a sandwich (no matter what the filling is) and it tastes great. This is my new best bread. I told my husband that he would probably even like it but we’ll never know since it is gluten free :^)

  147. Gingi says

    Thank you Elena! I Used a 500g William Sonoma non-stick loaf pan (a tad larger than suggested) and ground whole brown flax seeds in my spice grinder because I had them on hand in the freezer. Also, mixed in a small amount of unblanched almond flour with the blancheds because I had some to use up and used my grandmother’s old manual hand mixer rather than a food processor (don’t own one). My apartment smelled absolutely delicious when this was baking… nutty, earthy, eggy… I suspect the addition of the unblanched flour and regular flax deepened the color and flavor of the final product. It doesn’t look at all like your bread but rather has a deep brown multigrain look and cracked top. Even took some pictures. Very happy with this one. Easy, tasty, and so much better looking and tasting than most gf bread I’ve had. Texture is consistent all the way through and slices beautifully. I’ve sworn off the stuff but this wholesome paleo-friendly loaf has me sold. Can’t wait to try it on a sandwich tomorrow. So sick of salads for lunch. BTW tried the rosemary crackers last week and they were fantastic as well.

  148. Mike H says

    I love this bread, I’ve made it several times already.

    I’m having one problem that maybe someone can help with. Every time I’ve made this, I get a giant hole in the middle of the loaf. It’s like a big cavern that runs right through the middle for most of the length.

    I’m following the recipe exactly, no substitutions, and I’m using the Magic Line pan that is recommended.

    Any ideas what may be causing this?

  149. Tonya says

    This just got done cooling. I made 1/2 a recipe because I only have a mini food processor. I baked it in a mini loaf pan and it is delicious. :) I’m so excited to have a bread I can eat almond butter and jelly sandwiches on (which is what I’m doing right now). I did use Trader Joe’s almond meal because that’s what I have on hand and it still turned out well. I would imagine it would be even better with the right almond flour though, but even this is delicious and a great texture. :) Thank you Elana!!!!!

  150. Paulina says

    This bread is delicious! I have CD and my husband has autoimmune issues that make eating grain a challenge. But, we both still want to have bread, crackers, etc…

    Thank you, Elana. Your delicious, easy recipes make it possible to stay healthy while still enjoying our favorite treats.

    Happy Holidays!

  151. says

    Love this bread!! I subbed ground salba seeds (chia) for the flax meal and it turned out great. (1/4 cup of salba seeds made 1/2 cup of salba meal) Also subbed using date sugar and coconut crystals for the honey and that worked fine. I did this to reduce glycemic impact/carbs by half. (I thought about leaving it out, but was afraid it was in there to counter the vinegar taste)

    Here’s how I mix mine without a food processor: Mix all dry ingredients well (I do this by hand) and then add the coconut oil and mix well by hand. Then add the eggs and apple cider vinegar and mix it all with a spoon till well combined. Pour into pan! I haven’t had any trouble with air pockets in the baked bread.

    I also doubled the recipe in an attempt to make the loaf larger, because my loaf pans are bigger. After doubling, I took out enough of the batter to make 6 rolls in a muffin top pan. I filled the holes not quite to the top, then put the remaining batter into the loaf pan. It didn’t seem to help with the size of the loaf much. I may try it again using the full double batch. I added 7 minutes to my bake time for the bread and did the toothpick test. I have to say, I prefer the rolls, which I baked for 18 minutes. They are wonderful for breakfast when filled with an egg, sausage, and cheese!

    Thank you, Elana! You’ve blessed countless lives!

    (Being Conformed)

  152. says

    Tried this but didn’t quite turn out looking like yours, ah well practice makes perfect and think i know where I went wrong but will for now keep it to myself ;)

    Best Regards,
    Mike – Paleoworks

  153. donna says

    has anyone ever tried this with egg replacer? have recently found i am highly sensitive and cannot have eggs anymore :(….which really puts a damper on my life and baking! i was just wondering if it would work..

  154. nikky says

    i have been following your web page and i have made soooooo many things that my family loves the best being kale chips my 2 year old takes the bowl and runs away so no one can eat them. I am very very alergic to coconut. do you have any gluten free paleo like bread ideas to make? I live to make as much as possible from scratch.. i cant have gluten and my daughter and husband cant have dairy. if you have any ideas let me know. thank you so much I am such a big fan!

  155. amanda says

    this is a great recipe! I am not full-on paleo, primal, or other, but like to experiment. This one is a keeper. I followed the recipe pretty much to the point, just adding in a tablespoon of hemp protein powder (pure hemp) with the flour mixture. It has wonderful flavor and I’m looking forward to having it with some almond butter tonight. Thanks for all your testing! You’ve made happy recipients out of many of us :)

  156. Lindsay says

    I am wondering if you can do more recipes with Stevia. I can’t do any sugar or anything with an glycemic index and so far have done pretty well in substituting stevia for agave. But I would LOVE to see more recipes with stevia in them so there is no guessing required. Especially breakfast foods and desserts :)

  157. D says

    I want to make this over the weekend and have one question regarding the coconut oil: should I measure it in its solid form or should it be warmed more to a liquid and then measured. I did not see anything on the ingredient page about this.

  158. Michelle says

    I like this recipe, as far as wheat-free bread goes it’s much better than rice bread. I do have to bake for a longer time though, about 45 minutes. I slice it up and freeze it and it’s great from the toaster! Thank you.

  159. Kristin says

    So I went to my kitchen to make this bread (again because I LOVE it) and thought I had run out of coconut oil. I decided to try making it with the grapeseed oil since I happened to have a brand new bottle on hand. That was the prettiest and best tasting loaf I’ve made yet! From now on, I’m using the grapeseed oil in this recipe! YUM!

    Oh, and if anyone is wondering… when I first wanted to make this bread, I had hubby buy the flaxseed meal for me. He didn’t buy golden, just regular. I actually like the color and flavor of the regular flaxseed meal =)

  160. Anne H. says

    Thank you so much for all the work you do on recipes. I had been craving – really really craving – a sandwich. Somehow, having a sandwich, even more than having a pizza, or a piece of cake or pie, seems “normal” to me. So, I finally got all the ingredients, and made your bread. I used egg whites and a couple of whole eggs, and they ended up being more liquid that you used, so I had to leave the bread in the oven quite a bit longer than 30 minutes. But when it came out, and finally cooled, I had a sandwich. Thank you so much.

  161. pamela says

    I just made this and it tastes like brushing my teeth with baking soda! Thank goodness I tasted the batter before it went into the oven. I added an extra 1 1/2 tablespoons of honey, then 1 teaspoon of vanilla to try to cut the bakingsoda flavor. I didn’t know what else to do- I didn’t want a sweet loaf but it was too astringent to eat. I ended up with a neutral (not sweet) tasting loaf that still tasted soda-ish. Very metallic tasting.
    Does anyone know if you can cut the 1 1/2 tsp. bakingsoda to perhaps 1 tsp soda and 1/2 tsp. baking powder? Maybe the acv is contributing to that taste? I won’t be making this again. Does anyone have any other bread recommendations?

  162. Monica says

    I made this recipe and following the instructions carefully but my bread looked completely different from the picture depicted. Any suggestions?

  163. Rena says


    When are you going to come out with a coconut flour cookbook? I can’t even tell you how much I love your recipes. I never put your almond flour cookbook away but sadly we learned my oldest son is allergic to almonds so now I’m looking to other alternatives.


    Anticipating More :-)

  164. Kelley says

    I made this last night and it turned out great! I used Bob’s Red Mill almond flour which I know you don’t usually recommend and subbed 1/8 cup chia seed for the flax because that’s what I had on hand and it worked well. We’ve had grilled cheese and peanut butter sandwiches so far. My son is autistic and a very picky eater, and sometimes we have a hard time getting him the protein he needs so this recipe helps a lot. Thanks, Elana!

  165. Debra says

    Thank you for the recipe and wonderful website. This bread is fantastic! I took the liberty of changing a few things around and used what was on hand: Bob’s Redmill Almond meal, fortunately the texture is excellent, 1/2 cup roasted & mashed Delicata Squash, one tablespoon of Ghee, one tablespoon of Coconut oil instead of 1/4 cup, substituted Hemp Seed for Flax meal and Volia! Delicious.

  166. Mary Garrard says

    I made this bread tonight and it turned out pretty good. It’s tender and has a good crumb. I didn’t have the problems that some had with holes or rawness in the middle. I used four eggs, subbed tapioca flour for the coconut flour since I was out of coconut, and subbed Trader Joe’s ground almond meal (I pretty much exclusively use the TJ’s almond meal when almond flour is called for, and have never had problems). The bread does taste a bit too strongly of soda for my tastebuds, so maybe baking powder would work just as well. I’ll try it next time and report here. My loaf did not rise as much as the photo shows. Comparing the size of the loaf to the jam jar (which is a typical small jam jar) and the spoon in the photo, I think the loaf was probably baked in a smaller pan than the one called for in the recipe. Thus it looks like it rose a lot when it really was just baked in a smaller pan.

  167. Jill Johnson says

    Wondering if this would work without the starch? Perhaps a substitute for it?

    Thanks and love your recipes Elana!


  168. says

    Thank you so much for this recipe, my hubby and I have been Paleo for almost a year and being Portuguese he really misses his bread so now I can make him a Paleo friendly bread to enjoy! I really appreciate your hard work as I know how difficult it can be to come up with new Paleo recipes hehehe

    Regards Tanya

  169. Donna says

    I made this today but it tasted a bit too eggy for me. I baked it on the middle rack for 30 minutes so unless i under baked it but I followed all the instructions to the tee. Maybe it needs to bake a little longer. The texture was good but the egg taste put me off.

  170. Sarah says

    Hi Elana, first let me say this bread is DELICIOUS! It turned out sweet, very moist, and just wonderful. HOWEVER, I am new to gluten free baking and despite the deliciousness of the bread, I ended up with a very faint ammonia-ish smell/after-taste and for the life of me I cannot figure out why. The only difference in the way I made my bread from your recipe is that I used whole, raw almond meal and whole, raw flaxseed meal, because that is what I had on hand. Oh and i used pure maple syrup instead of honey.

    Any ideas?? Thanks,


  171. Cheryl says

    I’m having trouble with it getting done in the middle and checking if it is done. It seems to be jiggly in the middle but the skewer comes out clean….any ideas? Do you know what temp it should be in the middle?

  172. Michelle says

    Thank you for the recipe; it looks quite nice.

    As for the preface to it, could you be more snarky? People are curious and not every place in the world has Celtic sea salt or coconut flour easily accessible. Given that you try every minute substitution, it makes me wonder if you tried Celtic sea salt vs. Gaelic sea salt. Geez, woman, lighten up and realize that people are just tapping into your wisdom. Who knows? Maybe you tried the substitution they were asking about and you can tell them how it worked out.

  173. Gail Gibson says

    After nearly a year on a gluten-free diet, I finally ate a delicious piece of bread! I love the texture and taste of this recipe! Thanks so much!

  174. Christine says

    Hi – I can see from the ingredients that the paleo bread could and should be low carb, with high protein… Does anyone know the carb and fibre content per slice or for the loaf??

    Many thanks,


    • SoCalBonnie says

      Christine, I make this bread with 4 eggs instead of 5 (see my comment why) but worked out how many calories, fat, protein and carbs are present in every loaf.

      Carb 84.54
      Protein 77.95
      Fat 177.36
      Calories 2163.83 per loaf

      If you use 5 eggs, you’ll need to adjust those totals. You’ll also need to count how many slices you get per loaf and divide accordingly. Sometimes I slice the loaf thinly (like zwieback) and sometimes more thickly, like traditional bread.

      (I was not a math major, so you might want to double-check the numbers yourself, too!)

      • Christine says

        ok that’s great information… thanks for answering me. I too just love this gluten free bread. My absolute favorite and love your additions for a different flavor!

  175. SoCalBonnie says

    Elana, I adore this … it’s now my go-to gluten-free bread recipe.

    I can dress it up or down with spices, nuts, fruits, chocolate, whatever, and I make frequently make it for friends as a gift. It is the very first gluten-free bread that my non-GF friends have ever liked, and I’ve tried every store-brought version as well as numerous homemade versions.

    When I first made it, it was too wet in the middle. I tested my oven temperature and it was just right, and I also have the pan you recommend. I live very close to sea level; I don’t know if that would cause the problem, but I did tweak the recipe a bit and now it always comes out perfect for me every time.

    My tweaks: use 4 eggs instead of 5, and bake it for 45 minutes instead of 30. It rises a little higher than the photo above, and is moist and slices thinly without crumbling. It’s always a beautiful loaf.

    I use parchment paper to avoid the aluminum in the pan and that makes a nice liner to lift out the loaf (no cleaning!). I’ve made it with coconut oil, ghee, and regular butter… it’s always yummy! I’ve substituted coconut sugar for the honey and once even made it without a sweetener… it’s always fantastic! Occasionally I’ll substitute chia for the flax seed, too, but the basic recipe is the backbone for all my experimenting.

    I’m about to make this loaf (again) for yet another friend who is desperate for a decent gluten-free bread. When I do this, I always tuck a copy of your recipe in with the loaf so they can make it themselves — but also know where to go for more recipes.

    Thank you so much, Elana, for all you do!

  176. Tanya says

    I don’t have a food processor… will this work if I just mix it the old fashioned way, by hand?

    …. wonders why everyone just assumes everybody has a food processor…..

  177. Michelle Lancaster says

    I made this bread today and it is AMAZING!!! I’ve been eating paleo, gluten free and dairy free since early November and the ONLY thing I have missed is bread. I can’t believe how light and moist this delicious bread is. It was wonderful warm and smeared with a layer of sunbutter and it made an amazing tuna sandwich later when it was cooled down. The only thing I would do differently next time is try not to eat the entire loaf in one day!! Thank you so much Elena. It’s PERFECT!

  178. Nick says

    So I made a loaf of bread this past weekend, it tastes great but didn’t rise. I used almond meal instead of almond flour because of the price difference and didnt have apple cider vinegar. Could either of the two be attributed to the lack of rising, any suggestions welcome.

        • ironcharles says

          Yes. Bread rises because of the carbon dioxide released by the baking soda, but in order to work the baking soda, which is alkaline, needs to react with an acid, which in this case would be the apple cider vinegar. You can substitute lemon or lime juice in a pinch, but without an acid, your bread won’t rise.

  179. Patty Rathwell says

    I really like your paleo bread. In fact my whole family does. I wanted to let you know that instead of the honey, I substituted blue agave and it came out great! Now, I’m eating bread regularly again. Thanks.

  180. Erin says

    I LOVE this bread. For the past two weeks, I’ve made a double batch using 4 mini loaf pans lined with parchment paper. The size is perfect for the kids’ lunch sandwiches, with an egg on top in the morning, with a spread of almond butter for snack and so much more!!! Thank you sooo very much!

  181. Pat says

    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’m low carb and have baked with almond flour and flax meal, coconut flour since 2007. I know these ingredients and I always buy and keep them fresh. What happened? All opinions welcome. Disappointing because I love your site and know you test and test and I never change your recipes.

    • says

      I just made the bread today (in a mini oven too!), made a few tweaks, and it came out as the picture did.

      Instead of baking it for just 30 minutes though, I left it in the oven for around 50 mins without taking it out or opening the lid even once. Maybe you can give that a try next time.

      Also make sure you use a mini pan.

      To everyone else, I also recommend putting less baking soda because as I came back to read the comments, it does taste very metallic.

      I’m pretty sure if you lessen the amount, it will still rise fine because I’ve made different bread recipes with less than half the amount of baking soda!

    • Kelly says

      Mine came out perfect following the directions exactly (and for the first time, one of my recipes looks exactly like the picture!). I was having problems baking gluten free foods in my new house, I had to extend cooking times and then they were unevenly cooked often. I finally had the temperature checked on my oven and it turns out my temp was running quite a bit lower, the repairman said it was a common issue. Once adjusted my GF recipes are coming out perfect. (It seems gluten free baked goods are a little more tempermental.) Just a thought, the trouble may be your oven.

  182. Chris says

    Arghhh! Me too! My bread has a raw cavern in the middle–but the cooked ends taste good! I’m at the same altitude as Elana so I can’t imagine i need to adjust for that but maybe. Help!

    • Chris says

      OK–replying to my own comment! I tried it again. I used 4 eggs (instead of 5) and only 1 t. of baking soda. The loaf rose nicely, there’s no cave in the middle and it’s cooked all the way thru. Oh–it also required an additional 5 minutes of cooking.

      I found the first loaf to be a bit soda-y tasting so hopefully the adjustment took care of that too.

      • Pat says

        Chris – thanks for the great suggestions. I will try again with 1 less egg and reduce the soda as you did.

        Hoping for a fully cooked loaf to enjoy.

  183. Caroline says

    Question on the coconut oil – do I blend it in as a solid, or do I need to melt it first?

  184. says

    This is the best grain-free bread recipe I have ever tried. I didn’t have the loaf pan so I used one of my small casserole dishes and it came out square and a little darker around the edges. I used 1 1/2oz. of coconut oil and mixed it with 1/2oz. of melted butter and it came out really moist. It also came out dark like whole wheat bread, so I am assuming that I used just a little too much flax meal. I love you for taking the time to perfect this!!! I’m thinking of making a spice bread next time. Let you know if it works!!

    • says

      I just occurred to me that the reason why my bread came out so dark is because I used regular flax instead of golden flax. Time to go shopping!

  185. ironcharles says

    This recipe is so simple but so tasty. I use almond flour I grind myself (use a coffee grinder–it’s so much cheaper than buying bags of almond flour at the grocery store or online). The first loaf I made as stated and felt it was a little too much on the coconut. The second loaf I exchanged the coconut oil for bacon grease, which worked well but was a little too strong on the bacon. The third loaf I used half coconut oil and half bacon grease and I really love the taste. A little smear of almond butter and a dollop of jam really makes this a great Paleo breakfast!

    • says

      MMM…bacon bread! Put some crumbled bacon bits, sage and some sauteed garlic in there, some bacon bits on top, would make some great muffins!

  186. michelle says

    this bread is awesome, first great gluten free bread I have successfully made and is so healthy! Thank you so much for you efforts. we are newly GF and were hurting for something good.

  187. Teri B says

    Just a little hint I use when making gluten free sandwich bread. More often than not, of course, it doesn’t rise as much as I’d like – so – I cut the loaf in half, stand it up on end, and slice it that way. It makes a bigger slice for sandwiches…

  188. PaleoGal says

    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…

  189. Kelly says

    This bread is, hands down, THE best GF/paleo bread I have ever had or made in my life. It is so simple, so easy, so perfect, and so delicious that I haven’t been able to stop staring at it, mouth agape. (Quite convenient since that makes it easier for me to continuously eat it.) With Kerry butter it is simply divine. I will never want for another quick/soda bread recipe ever again.

    Thanks, Elana. You have made me a star in our GF kitchen. (I never take full credit of course; I’m just following your directions!)


  190. Heidi says

    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!

  191. Cindy says

    If you can stand it one more time I’d just like to say that this is FANTASTIC! Very good recipe. Thank you.

    • Kelly says

      This makes a pretty small loaf as is. I’m assuming you could half it, but if not, you could just put the batter in two very small pans and freeze one loaf for later.

  192. lynn thiessen says

    I am so looking for breads that work……….this does not……I have your books………..but the question about the ammonia…….they are an in your face issue…………for me, not till I sliced the loaf……but my nose is very sensitive….and I taste the amonia without ingesting the product…………my Mum, who has no sense of smell left, loved it…….. time to keep trying…………I am borderline diabetic, mum is, and my lover is in denial…………… looking for something that passes as ‘bread’…………..thanks for the help………….luckylin……….

    • says

      Ok, I made some changes that seem to kick the ammonia problem out…took some leavening tricks from Bruce Fife in his Cooking with Coconut Flour book…… is what I did………

      deleted the vinegar and the baking soda and increased the honey to 2 tablespoons to compensate for the elemination of the vinegar.

      I used Fife’s leavening approach by combining eggs and baking powder.

      I added 1 tsp baking powder, aluminum and sodium free, incorporating the change in the honey.

      Kicked the salt up a pinch to address the absence in my baking powder.

      Result was a neutral/sweet bread with an adequate rise and good crumb that could be sliced easily into thin slices.

      Next time, I may reduce the honey back down and up the coconut oil a tbsp or throw in some coconut milk.

      I am at sea level…….added 5 minutes and baked in convection oven on your recommended setting.

      Thanks for you pioneering on behalf of all of us……… Respectfully, lyn

  193. lynn thiessen says

    ok my bread did not quite look like had ammonia scents. serious…. seriously working recipes….open to suggestion…my husband’s mum was a a baker…..I fail at every attempt to provide. Your assistance is helpful.thx I am the ever so lucky lin..plan to stay lucky….(ps do this b/c my bs is borderline.fasting bs +90……..and though, my spouse refuses to acknowledge it he has issues as wel).180 after a mango whatever…I love this man, and plan to keep him with me. forever….pls tired of numbers that are compromised….bull ..we are a unique community because we care…many others are impacted, they just do not connect… We are the only people who appear to care about what elevated glucose does to people….I care for my mum…….she is blind…..confused……multiple strokes..pls, keep helping…Mom was a pilot, a photograhpher, an independent woman from the age of 15. Now, she lves in a bedroom, vision gone, and momory deplleted…….life does not have to end this way. She loves your recipes……I prep them……you have made her happy…love, lucky lin………..

  194. says

    Error msg again, sorry if this is redundant….lilely to not be as flowely, need to care for mom…………but I owe you great thanks…….keep you efforts us………I care for my 87 yr old mum……I keep her bs stable, I keep her contented………she loves your recipes….I am working to protect my husband who has numbers I do not like………I keep cooking to take care of everyoone……thankyou for taking the time to poste……I know my mum will have time defined by God……plan to kleep my spouse by my side so long as God can tolerate his absence………..ok, I am somewhat different…….but, this is about you, not me, so, thankyou for your efforts………………..sleep well………..luckylin

    • says

      OMG my words have been raarranaged………nothing makes sense from two blogs……..ok, closing my eyes and typing……….thx for your effors…………I will skip reasons…… keep re arrangding my words……My mom needs her meds…….just thx for efforts above and beyond………….lucky lin

  195. says

    the numbers for my mom make no sense………..she has Alzheimer’s, and multiple strokes……….her life is confusing and hard..unfair….but if I keep her Blood Sugar under control..she will do better..and will be able to connect with us….so little…. provides so much………………I love my mother…..for a moment.I would give anything….a dialogue…is everything.
    Thankyou. for helping me in reaching out to her….I am truly lucky, or just blessed……………
    .I am lucky….lin.

  196. Martha says

    Hi Elena,

    I just made the paleo bread and I am enjoying a warm slice as I type this comment. I wanted to share that I substituted pure maple syrup for the honey and used a blender to mix since I don’t own a food processor. The loaf still came out delicious and moist. I wish I could submit a picture of my wonderful looking loaf. Thanks for sharing your recipes.

  197. DeannaBuchanan says

    Hello Elana: I have been a Paleo girl for about 8 months and am thoroughly enjoying the hunting and gathering! Today I was cooking turkey and wanted to adapt my stuffing recipe and found your Paleo bread recipe. Thanks so much. It works well with my other ingredients, mushrooms, onion, parsnips, celery, jalapeño and sausages, spicey pepper and summer savory and of course coconut oil. Can’t wait till dinner time.

  198. Kelly says

    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!!!

  199. says

    This is exactly what I have been looking for.

    The only thing I really miss going paleo is something edible to put ingredients on.

    It really is so convenient to eat poorly, there should be a law against some of the foods we are allowed to buy and consume.

    I’ll be baking mine on the weekend!

  200. Jill says

    Yum! I tried this recipe with only adding almond meal since I didn’t have the coconut flour or flax seed. It is good! Looking forward to trying it with the correct ingredients and the right pan size!!

  201. Patty Pappas says

    Hi…I just made the paleo bread, and though it smells great, it is only 1″ high. My hopes for a sandwich for supper are dashed. It doesn’t look like the picture at all. Any guesses as to what I did wrong?


  202. Patty Pappas says

    Hi…I just made the paleo bread and it doesn’t look like the picture. Mine is only 1″ high. No way I could make a sandwich. Any idea what i could have done wrong?


  203. andree says


    I’m allergic to eggs – has anyone ever tried an egg-free version of this bread? What would be recommend as a substitute? I’ve used boiled flax seeds in other recipes in the past before but wondering if it would work in this bread….Thanks!

  204. Melissa says

    Mine had a distinct ammonia scent, which I noticed from the comments was an issue for a few other posters as well. My research tells me not enough acid in my batch to neutralize the soda. I may have left it a bit too long in my processor because my coconut oil was lumpy and I was trying to break it up. It tastes a bit like Irish soda bread, which is not my favorite. I’m thinking of experimenting with baking powder instead to suit my personal preference.

    I did love the texture though. Definitely worth a second attempt.

  205. Laura says

    I have made this bread a few times now and it’s great! I do have a question though. A couple of the times I had a huge hole in the middle of my loaf. I’m not an expert baker, so I’m really not sure how to fix this. It’s not a huge deal except when I go to make sandwiches for my kids :-) Any tips?

  206. says

    I have developed multiple food sensitivities and allergies. I am avoiding almonds and peanuts. This bread looks/sounds good. What could I use instead of the almond flour?



  207. Jennifer Kingsley says

    My son made the Paleo Bread today. It was absolutely awesome. We haven’t been able to find golden flax for a while, so we used some brown flax. Fabulous bread recipe.

  208. Carol L. says

    Hi Elana…….I love this paleo bread recipe and I’ve made it several times, mostly it is always wet in the middle……..I do the recipe exactly as written…….I was wondering if someone with a perfect loaf could take the internal temperature of the bread after removing from oven. I took the temperature of mine yesterday and it registered 140 degrees and that’s not enough…….although toothpicks came out dry. I cooked it 35 minutes………should I leave it in for 40 minutes?.. I would love to know the internal temperature for doneness……….I think knowing that would eliminate the wet middle.

    Thank you

    Carol L.

    • Angela says

      This has been happening to me too! I make it exactly how the recipe is written. I tried baking it longer and its still hollow in the middle and mushy. It used to come out perfect for me but the last 4 times it has been this way. I just recently moved and made the first loaf in the new oven and same thing!! So frustrating. Maybe cover it with foil and cook it even longer than 35 min? What rack should it be on? Please help!! I can’t live without my paleo bread!!

  209. Anabelle says

    Hi Elana, thank you for these wonderful recipes, had long sought an option without wheat flour and came across your blog. I congratulate terrific and continues to share your culinary wisdom
    Thank you,

  210. says

    Yay, you! Loved seeing you get a shout out from GOOP today–just fantastic, and I wanted to say hello and congrats, old friend! Hope all is great with you and yours. xx Paige

  211. Melissa says

    Thanks for this recipe! It was my first attempt at paleo bread and I just finished my first slice! I doubled the recipe, but used only 8 eggs instead of 10, put it an a standard size loaf pan and it came out to the perfect size and is delicious! I can’t wait to have toast!

  212. Ali says

    Just made this bread and it was delicious!
    I substituted all purpose gluten free flour for the almond flour, and a mixture of almond meal and Psylium for the flaxseed and it still worked. I will try the original next time!

    thankyou for an amazing recipe :-)

  213. Julie R says

    This was my first attempt at GF baking…and it turned out okay as in it’s not burnt and definately edible. I think I had glass pan issues…and I didn’t realize you had to melt the coconut oil since the recipe didn’t specify in liquid form vs soft solid…but my main comments is that it’s just too eggy. Like French toast eggy. Definately not what I’m looking for as a GF bread option to eat in the morning WITH EGGS. On to the next recipe.

  214. Donna says

    Came upon this wonderful site and made the paleo bread last night. I used the Bob’s Mill almond flour as it was all our market carried. Also didn’t have my food processor with me so just stirred by hand. My bread turned out beautifully and delicious. I am looking forward to more trying out recipes. Thanks!

    • Donna says

      ps. didn’t melt the coconut oil, just incorporated it with a fork and did not have any problem with ammonia smell or it not being cooked through. Did line bottom of pan with parchment. It came out great!

  215. Kathy says

    Hi, Elana,

    This bread is great! I don’t handle grains well, so it’s great to find a recipe for something that is not only gluten free but grain free as well.

    Have you tried making any gluten/grain free breads risen with yeast?

    Also, have you tried working with coconut butter instead of using coconut flour+coconut oil? It somehow feels better to use more ‘whole’ foods and was wondering what your experience is.


  216. Elisabeth says

    Bought the pan, made as instructed. Loaf is brown a crispy on the outside and total mush in the middle. So bummed! Was hoping to make my GF 5 yr old a sandwich! Any suggestions?

    • Elisabeth says

      Made again today with the following changes: 4 eggs, 1tsp baking soda.
      Bake 30 min @ 350 and another 15 min @ 325.
      Came out much better this time!

    • Mindy says

      I just made this bread today and as I was cutting it there was a hole in the middle of the loaf and it was mushy. I put it back in the oven and cooked it longer and it’s a little better. Did I do something wrong? It did taste really good – the parts that were cooked through…and my 5 year old loved it!
      I guess I’ll try 4 eggs and see how that goes. Any suggestions are appreciated. Oh, and I used a pan the size Elana suggested.

      • Denise says

        I had that happen the first time I made the bread. The only thing I could think of that caused it was that my eggs were cold and my coconut oil seized up upon contact. The second time I made the bread, I used room temp eggs, and no other changes, and the it came out great. Hope this helps you too.

      • Alyssa says

        That happened to me the first time too. I thought it was because I live in FL and with all the humidity down here I decided to adjust the cooking time. So now I cook this bread for 40 minutes and it comes out great.

  217. sola says

    Hi…I bake this bread….
    Alas!! came sooo dark colored..but tasted great…wonder ,why so different from your photo !!!

    Someone help me on this..please???!!

  218. kris says

    hello – i just made this bread today and mine came out dense and rubbery. it was delicious, though! what am i doing wrong, how can i get the fluff? someone mentioned using less eggs, and i admit that i usually buy “jumbo” eggs, so maybe that was it. can someone confirm this? thanks!

  219. Lucia Vanhoof says

    Hi Elana,

    Thank you for this web-site! I just bought your book,”The Gluten Free Almond Flour Cookbook” and love it.
    I’ve made the Paleo Almond Bread recipe twice now and it was delicous, but I was wondering how to make it rise more. I changed the 1-1/2 tsps. baking soda to 1 tsp. baking soda and 1/2 tsp. baking powder. Instead of adding the 5 eggs at once I added 4 plus the egg yolk of the fifth egg. I beat the leftover egg white until frothy and folded it in at the end. It worked for me! Turned out delicious!
    Thank you again for what you do.

  220. Nina Page says

    Elana I have just made this bread, not sure what went wrong, it did not rise and it tastes more like cake then bread. It tastes good however I am trying to make bread for my son to take a sandwich for lunch. Any suggestions please

  221. Amy says

    Hi. Thank you so much for the website. I know I can’t ask this, though I am Fructose intolerant, and not great.

    I am really trying to do Paleo and look at all these recipes at the same time though things like onion, garlic, apple cider vinegar and agave keep popping up and substitutions are the name of the game.

    I have tried putting rice malt syrup and equal parts lemon juice and white wine vinegar as substitutes for the ACV and agave. Is this ok?
    The bread came out with a sour after taste. I am not sure if it was the seed mix I added. Just sesame, poppy and sunflower.

    I want to try again. 5 eggs is a lot to get it wrong..

    Thank you so much again for the recipes and videos online. They are helping.


  222. Debbie T. says

    For anyone who doubled the recipe for a larger loaf pan, how long did you bake the loaf? Mine is in the oven right now. :-)

  223. staygold says

    I just made this for the first time (it’s cooling on my counter!) and I SWEAR it smells reminiscent of yellow cake batter! So excited to dig in and give it a try :)

  224. Donna Howard says

    Hello, I am just wondering, would almond meal be the same as almond flour?? I have the ‘meal’ but not the flour and I would so love to make this tomorrow!! Thank you

  225. Danielle says

    I just made the Paleo bread and loved! Since I have never made this type of bread before, does it need to be refrigerated or can it stay on the counter covered properly . . . thanks much!!

  226. says

    Has anyone been able to make this without eggs? We have to eliminate eggs but I’d still like to make this, or the bread 2.0 recipe. Thank you.

    • Alex says

      Try using chia seeds mixed with water. I haven’t tried it in this recipe but it’s a great egg substitute. Mix 1 tbsp of chia seeds with 3 tbsp of water. Let it sit for about 15 minutes.

      1/4 cup of the chia/water mixture (after sitting for 15mins) equals 1 egg.

  227. says

    Elana, love the yummy-looking bread recipes!

    I make a protein bread with yeast that I’d like to replicate without the wheat flours. It sounds like almond flour is a good way to go. I’ve noticed that your bread recipes have baking soda. Is it not possible to use yeast in gluten-free bread-baking?

    Thank you!


  228. emma says

    Hi ELana, love the recipe,
    I was wondering if there would be a way of lowering fat content?
    Do you think tat substituting egg whites for whole eggs might work?
    Thank you

  229. Beth says

    I made this bread the other day following the recipe to the T, and although it tasted delicious, I did have some problems with it. I used the same size pan and my bread came out to be about half as tall as whats pictured. Also, the first time I took it out of the oven it was still raw inside even after cooking for quite a long time, so I had to put it back in. This wouldnt be a problem, except I found that when it was finally all cooked through, It had such a thick crust on top that I couldn’t cut it without it crumbling all to pieces. Any suggestions on how to get it to rise more and how to prevent the ultra-thick crust from forming on top?

    • Beth says

      UPDATE: I tried this recipe again today, using one less egg and covering the pan with tin foil for most of the baking time, which was about 45 minutes or so, and not only did it rise a bit more, but no thick crust formed so the bread could be very easily sliced. It looked remarkably like the picture as well!

    • Ruth Bianchi says

      I had the same problem with the inside of the bread not getting cooked. Would baking on a lower heat for a longer time help?

  230. Nicole says

    I made a couple of substitutions that I wanted to share. My husband cannot have starch, so I haven’t tried the bread 2.0, but wanted something more like a whole wheat sandwich bread. I substituted almond meal for the flax meal (because my husband cannot eat flax), olive oil for the coconut oil, and honey for the agave. It turned out great.

  231. Ruth Bianchi says

    I made the paleo bread and love it. I followed your recipe exactly, including the right pan. When I made the bread the outside 1″ – 1 1/2″ were baked correctly, but the inside was totally unbaked.
    What did I do wrong?
    I took that inside uncooked dough and put it into muffin cups and baked it and it was fine, though a bit heavy.
    Please help, because I love your recipes. They are a wonderful relief for people on a no grain diet like my husband and I.

  232. Alex says

    I just stumbled upon your website today..perfect timing! I have been struggling with my first month of switching to the Paleo lifestyle. I love to cook, love to eat, and hate being restricted. Even though I very rarely crave pasta, grains, or dairy I was going a bit nutty because I’m now “not allowed” to have them. Your website has been a blessing. Already today I have made the silver dollar pancakes for breakfast, the Paleo bread for the rest of the week and have so many other recipes I can’t wait to try!

    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.

    Can’t wait to try more recipes!

  233. Karen Melweis says

    Hi Elana

    Thank you so much for all of your wonderful recipes that you share so generously!

    I have a question for you about eggs. Do you have any particular size or volume of “egg” that you tend to use in your recipes? In most of my cookbooks, an “egg” means a medium sized egg that yields about 50mls by volume, so there are slightly more than 5 eggs in a cup. I tend to buy extra large eggs locally, and I find that when a recipe calls for more than 3 eggs, the end result is quite “egg-y.” I’m going to experiment, but perhaps you would be able to tell me if there is a size or volume of egg that you tend to use in your recipes. (I didn’t see anything specific under the “ingredient” menu on your blog.)

    And thanks again for all that you do!


    • Adrian says

      The convention in baking is that recipes use “large” eggs which are supposed to be 50 g weight or something like 47 ml volume. I find that the large eggs I buy are generally around 50g-54g in weight.

  234. Jessica says

    Here is the nutrient content on this bread (total recipe, and my brand of flours)

    Calories: 2079
    Carbs: 71 (Net Carbs: 39)
    Fiber: 32
    Fat: 176
    Protien: 76

  235. Norma P says

    You use an aluminum pan, I understand it is a toxic material you should avoid for cooking or baking….Can you comment on this? Thank you NP

  236. Elaine says

    Love this! Thank you for sharing. I started experimenting with it, too. I took out an egg and added two mashed bananas…still so good!

  237. Julie R says

    AnOkay, so I tried this again as my husband is now going gf. Much better results this time as i only used 4 eggs so it wasn’t overly eggy! Also reduced cooking temp to 325f5to compensate for the glass was still a bit dry though so i think next time i’ll reduce cooking time to 25 mins and see how that goes.

  238. says

    I just made this bread but added an extra tablespoon of honey and replaced the coconut oil with butter and it came out delicious. I toasted some in the oven with freshly crushed garlic and it was amazing! Thanks Elana! Both of my kids gave a thumbs up :)
    Many blessings,

  239. E says

    I made this last night – finally!! Been looking at the recipe for ages since I saw it on GOOP. Got all my ingredients on and they arrived over the weekend.

    I made my own almond flour as I can’t get them from around where I live in Asia. The bread turned out perfect! I love it!! And it tastes really good! I still prefer the Cranberry Almond Loaf but this is a good plain bread to spread nut butter on.

    However, 5 eggs is a lot, and since my husband doesn’t really follow my eating lifestyle, having the loaf to myself means I am actually eating 5 eggs in a week (possibly even more, in other food).

    Was toying with the idea of substituting the egg with chia seeds as I read that it’s a good replacement for eggs in recipes… Has anyone tried it before? :)

    Thanks for the amazing recipes Elana! I’m gonna try Nutty Bread for next week. Now I can eat bread and be guilt free!!

  240. Adrian says

    I didn’t read through all 400+ comments, so I don’t know if this has been discussed, but this recipe calls for a really huge amount of baking soda and doesn’t have the huge amount of acidic ingredients needed to balance it. I tried it anyway as written and sure enough, the resulting product smells and tastes like un-neutralized baking soda. Normally a recipe like this would use baking powder, so I tried again, using 1.5 tsp of baking powder instead of the baking soda. I eliminated the vinegar, since its main role would be to neutralize (some of) the baking soda.

    The result is a *huge* improvement. The almond flavor comes through instead of the baking soda flavor.

    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.)

    • says

      That’s interesting that the baking soda is a strong flavor for you… I’ve been baking with the 1 1/2 tsp. called for in the recipe, and haven’t tasted it once. Perhaps it’s the kind of baking soda… ? In any case, I’m curious about your method, I have several friends who want to try the bread but avoid b. soda. Thanks!

      • Adrian says

        Baking soda is a single, very simple chemical, sodium bicarbonate, so there are not different baking sodas that one could use. Perhaps you don’t recognize the taste of baking soda. I didn’t clearly understand what was happening until I had both loaves available to taste one right after the other.

        Baking powder contains baking soda, so if somebody is trying to avoid baking soda they are out of luck. The only way to leaven something in that case would be with eggs, and I don’t think it would work on something this heavy.

  241. says

    The first time I tried this recipe I followed the instructions to the T, and although it was absolutely lovely, there were a couple things that didn’t quite click for the bread I was going for.

    I found the flavor of egg was a little too predominant, so I tried it with four eggs instead of five – instant fix, the bread was unaffected consistency wise. I’ve also found that it ALWAYS needs at least ten extra minutes of cooking time (I live in Iowa), that may just be an oven or weather issue.
    I’ve omitted the coconut flour on different occasions due to a lack-thereof in my pantry, and I found it didn’t change the bread a bit. Yummy, but overall not a crucial element.

    This recipe is so wonderful! I was SO excited to see that even though I’ve made the life choice of going grain free, I could still enjoy some delicious bread.

  242. Marsha says

    I make this wonderful recipe for my daughter. To eliminate the fructose in this recipe, I substitute 1 Tablespoon of rice malt syrup.
    It works wonderfully! Thank you!

  243. says

    I made this. Easy and so delicious. I would love to find a way to do without eggs so I will try a banana, 1 cup applesauce and chia seed and see if that works as I’m sensitive to eggs. But I just wanted to try this anyways. Came out perfectly!

    Thanks Elana!

  244. Debbie says


    I am newly gluten free, dairy free and wheat free. Added to that, I am to be watching my caloric intake! Thank you so much for all of your wonderful recipes! Just wondering, do you have access to the nutrition count (calories) for any of your recipes – particularly the breads?

    Thanks so much,

  245. Edward says

    What if I’m using a pan that is the next size up. How much do I add to the recipe make the bread rise?

  246. April says

    This is amazingly similar to real bread. I made a few changes, but I’m so happy with how it turned out! I can’t wait to make this for my Mom. Next time I will double the recipe to get normal sized bread. The changes I made were that I used 3 eggs and 1 chia egg. I also baked 10 extra minutes because of all the complaints about a doughy center, but ended up overbaking. Next time I will stick to the original baking time. Thank you so much Elana! I love your vegan herb crackers as well; I eat vegan 4 times a week and they are life savers! Definitely a staple. I can tell that they are one of the things I will be taking to college with me once I graduate in 2 years :)

  247. Natalie says

    I tried this bread recipe tonight and it was wonderful! I used a glass loaf pan and it turned out great. This is going to be my go to recipe when I’m craving bread. Thanks so much for the recipe.

  248. Claudia H says

    Does anyone know the carb content of this bread. I just ordered some gf paleo bread from Julian’s bakery, but since it is pricey, I’d like to make my own. I am on a very low carb, paleo type lifestyle. I am also allergic to apples (crazy, right) and sulfites (so no regular vinegar), so I’m a little unsure of what to do about the apple cider vinegar. I may just try it and see if there’s a problem.

    • Srephaniedem says


      Just ordered the gf Julians 0 carb bread. This recipe blows that stuff out of the water!!!! I wasted my money.

    • Melissa C says

      My numbers come up to:

      Calories: 128.1
      Total Fat: 10.9 g
      Cholesterol: 57.8 mg
      Sodium: 165.0 mg
      Total Carbs: 4.4 g
      Dietary Fiber: 2.0 g
      Sugars: 1.5 g
      Protein: 4.6 g

      This is at 16 servings in a 8.25×4.5″ glass loaf pan.

  249. Mary Ann G says

    I have made this recipe a couple of times with great success, and today made some adjustments. I used regular flax meal(nice flecked look) and coconut nectar instead of honey. I wanted hamburger buns out of this recipe so I used greased muffins rings,a bake sheet and parchment paper. Baked 20 mins @ 350, Yielded 6 buns. Worked great.
    I also wanted smaller buns (slider size) so I used a muffin top pan (aka Whoopie Pie pan by Wilton). Baked 15 mins @ 350 Yielded 12 buns. This also worked great. Next I’ll try making dinner rolls for the holiday dinners. YUM…
    My altitude is 8,200 feet and no adjustments were needed. A great way to further the use of the recipe besides sliced bread. Enjoy.

    • Mary Ann G. says

      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

  250. Rochelle says

    I have been on a Paleo diet for awhile.. The trouble I am having is I am highly allergic to eggs.. Having a hard time getting the ratio of egg substitute to go with recipes…

    What do you suggest?

  251. Lynda Gatlor says

    Sounds so good, but what about coconut allergy?………….What would be the best substitution for the flour and the oil?

  252. Janet says

    Thank you so much! I didn’t have any flax for the first couple of batches, so subbed extra almond flour, then made it my bread machine and it was a hit. But for this batch, I doubled to make two loaves using the ground golden flax and baked it in the oven, and it was even better!!! My son who has celiacs loves it. This is a godsend with school lunches coming up again.

    • Mary Ann G says

      Try using Yacon syrup. I have used it in Elana’s Paleo Brownies and it worked fine. Both coconut nectar and yacon syrup are on my ‘safe to use’ candida list. Of course limiting all sweetners to 2-3 times a week still applies. Searching the internet will help you locate the yacon syrup. Good eating.

  253. Anna says

    A few days ago, I was seriously considering breaking my gluten free/low GI diet just to have a sandwich. Luckily, I found this bread recipe instead. It is beyond delicious! Thank you so much for all your recipes. I don’t know what I would do without them!

  254. Heath says

    I have a quick question about cooking times in my oven. My oven is older and has a medium sized oven and a small one next to it. Baking times seem to differ drastically. i only got 14 minutes into the 30 min recommended for paleo bread and had an amazing golden brown top but still a bit soft in the middle. Any ideas on what to do about that?


    • Adrian says

      Get an over thermometer and figure out what temperature your oven is actually at. Probably it’s overheating. When I grew up we had a double oven that sounds like yours and I believe one oven overheated by 50 and the other one by 100. Personally I like to cook this bread at 325 to keep it from browning too fast.

  255. colleen says

    Thank you, thank you, thank you! I baked this bread this morning (I’m new to paleo, but lost a pound so far….not hungry at all!-I guess I’m sticking to this one).

    I don’t have a processor big enough for the ingredients so I used my big mixer. I was afraid that the bread would come out tough because I used the mixer, but it wasn’t. It came out light and delicious, with a nice brown crusty crust and a soft inside-I love the nutty flavor. This one is a keeper- I’ll be making this often. Ditto your paleo breakfast bread.

    Thank you Elena for such a wonderful site and for all of your hard work.

  256. says

    I made this bread today and it is DELICIOUS! I had a piece plain out of the oven, and another with some butter, and it is great! My only issue is my oven temp must be slightly off, because the middle did not completely cook through. I will add 5 more minutes to my cooking time on my next loaf. Thanks, Elana! I am going to share this on my blog.

  257. Krisztina says


  258. Srephaniedem says


    I have made this twice, the second time in the “magic pan” and the center is not getting done. What am I doing wrong? I put in for 10 more minutes, but it didn’t help?? Does anyone have any suggestions?

    Thank you,

  259. Elizabeth says

    Love this bread! I added a couple of over-ripe bananas, and it tastes just like conventional banana bread!! Yummy!

  260. Cristina says

    I made this bread and loved the way it tasted. Unfortunately my bread slices only ended up rising about 2 inches… any help would be appreciated! Thank you!

  261. Skyesmom says

    Gosh, this was really good – I am very pleasantly surprised. I wasn’t sure when I got it out of the oven but it has a real bread-like consistency and it slices really thin and holds together wonderfully – just made a veggie sandwich with it – no crumbling or sogginess – score!!! Thank you for making my life a little bit better :-)

  262. Melissa C says

    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!

  263. Nav says

    Made a loaf last night and was also pleasantly surprised! I followed the recipe exact with the exception that I added 5 chopped dried dates to the mixture. 30 minutes bake time right on point. I only had a slightly bigger pan than the one recommended but it rose pretty well. Thanks for sharing!

  264. Ilissa says

    I just made this for the first time. The only issue I had is that it had to cook for almost another 15 minutes before it was done on the inside. But I was pretty happy with the consistency and taste once I cut a slice. Btw, it’s awesome with a smear of chocolate peanut butter! I can’t wait to try some of your other recipes!

  265. Karen says

    Hi Elana!
    I followed the recipe exactly & I even ordered the pan that you recommended. The loaf looked golden & beautiful but the center was gooey and raw. Any suggestions as to what I might have done wrong?

  266. Angel says

    I am new to the Paleo and gluten free eating. I think I am on day 4 and so far I feel amazing. Anyway I just wanted to let you know that I made this bread this morning and it was DELICIOUS! It smelled absolutely wonderful as it baked. I could barely wait for it to cool before cutting into it. Truly a delicious bread! Now I just need to stop myself from eating the entire loaf!

  267. Julie says

    I had some extra batter left over (I had to use a smaller loaf pan) and so I added some of my homemade almond/coconut milk to make the texture of the batter more like pancake batter…I fried them up in some coconut oil and MAN, they were delish!! Yum.

  268. Marti D says

    I’m not much of a cook and recently been diagnosed with Hashi’s disease and need to implement an AI diet with no eggs, dairy, and gluten. Do you know if using just egg yokes would alter the baking of this bread? my understanding is the whites of the eggs are what cause inflammation in AutoImmune. Thanks for any advice on the substitution.

  269. Wendy says

    I baked this bread tonight…it smelled so good in the oven, even my kids couldn’t wait to try the Paleo bread! But as soon as I cut a slice, it smelled distinctly like ammonia. Wondering if Elana or another baker-type could explain what this is, why it happened, if it’s still safe, and how to avoid it next time? Thanks so much.

  270. says

    Elana, could you address the issue many of us have with the bread’s uncooked middle? I think this recipe needs some more work. We’ve all had to make adjustments to get it fully cooked and no one would know about this issue if they don’t read the comments. Thanks! P.S. I live at about 1,100 ft. above sea level. Could that affect things?

    • Carol Roberts says

      Discovered that this recipe works very well when made in a muffin top/whoopee pie tin. Makes 24. Bake for about 15 minutes. Outside is not burnt & inside is not soggy. Basically, it comes out as a round flatbread–great for sandwiches or toast.

  271. Wendy says

    As a follow up to my post a few days ago about the ammonia smell after I slice the bread…..someone mentioned it could be the flax. So I baked a loaf and substituted chia for the flax, and still got the ammonia smell. I am wondering if there is some kind of chemical reaction taking place? And if so, I would assume this is not safe to eat? Is it the baking soda? Or apple cider vinegar? I don’t want to keep using up all my almond flour (I use Trader Joe’s), so if someone has any insight I would love to hear. Thanks

  272. says

    A friend made this bread with pecans or walnuts because she had no almonds. She sent me home a slice after church this last week. I did not think I missed bread…OH MY Goodness. It is SO light. I loved every bite.I am very strict paleo because of allergies and blood sugar issuses keeps me low carb Paleo. Thank you so much for the HARD work of your experimentation. Love you. Lynn

  273. Nancy Mitchko says

    What are the recipe adjustments for on the printer friendly recipe copy? [2 cups] almond flour, [1/2 teaspoon] baking soda and [1 Tablespoon] coconut oil.


  274. Danielle Netherton says

    Do you have any recommendations for a bread like this but with macadamia nuts? My son is 2 and allergic to every single nut but these. : /

    It seems to be an oilier nut and harder to get into a fine grind than almonds-but maybe i just need to process them longer.

    Anyhow, I’d love to dive into this recipe and just try it but macadamia nuts are so expensive-so I was wondering if you had any tips before I dove into it?

  275. says

    Hey ALL!

    I cannot have I decided to change up this recipe. I did not have a
    7.5″ x 3.5″ Magic Line Loaf Pan (which I do have on order). SO I went with a 8.5″ by 4.5 bread pan.

    I am on a special program called “Maximized Living” and a MAIN thing in this is avoid ALL sugar except “XYLITOL & STEVIA” which is fine to have!

    Paleo Bread

    2 cups blanched almond flour
    2 tablespoons coconut flour
    ¼ cup golden flaxseed meal
    ¼ teaspoon kosher salt
    1 ½ teaspoons baking soda
    5 (1/4 cups)of chia gel
    ¼ cup coconut oil (melted)
    1 tbsp of xylitol
    1 tbsp apple cider vinegar

    Place almond flour, coconut flour, flax, salt and baking soda in a food processor

    I did not pulse my ingredients but use a spatula for most of it then used my hands a little to build a ball of dough.

    Mix in chia gel, coconut oil, xylitol and vinegar

    Pour batter into 8.5″ by 4.5 bread pan (I used parchment paper in the pan)

    Bake at 350° for 45 minutes (30 mins was not enough cause I cut a slice off and it was still to moist in the middle) so I put it in for another 15 mins to make it 45 mins. STILL to moist on the inside, though it tasted AWESOME!

    CHIA gel is created by taking 1 tbsp of chia seeds and adding 3 tbsp of water to it. (you should produce CHIA GEL in about 15 mins). 1/4 cup of chia gel equals 1 egg.

    SO I am unsure what I need to adjust to make it less moist? I do have a few pics taken..but can’t add them here :(

    But by the outside it looks like a beautiful loaf of bread but the inside well not so pretty! :(

  276. Erica M says

    Has anyone tried to double this recipe and use a regular 9×5 pan for a larger loaf? If so, how did it turn out, and did you need to make any adjustments on the ingredients and/or cooking time?

  277. Ashley says

    Just made this and it’s great! I used the revised ingredients. I left out the honey though as I’m pretty sensitive to sugar. This took 55 min to cook. I did not expect it to rise so beautifully and look/taste so much like real bread! Thanks!

  278. Rachelle says

    I made this bread as originally prescribed and it is fantastic. It has a nutty buttery taste to it. Great alone or toasted!

  279. Sandy says

    I recently found out I’m allergic to many of the foods that I’ve consumed over the years and was recently told to eat strictly Paleo……..and for someone who needs a map and directions in her own kitchen, for someone who has singlehandedly kept the restaurant business in the black, that’s a pretty big expectation. This bread has saved me and my fiance in so many of those, “I can’t do this any longer” moments when we really miss the old way of eating. We cant recommend this bread enough! Thank you!

  280. Gwen G says

    OMG! Thanks for this awesome bread recipe. Is very similar to cornbread and I am a southern gal who is wheat gluten and corn gluten intolerant, having been tested at age 7 (50+) years ago allergic to both. I am going to try lowering the honey to a teaspoon and adding cheddar cheese and jalapeños to make faux jalapeño cornbread. Will let you know how it turns out. I am so thrilled to have found your website. Your information is invaluable. Bless you for sharing with the rest of us who struggle with this gluten free handicap!

  281. Keshia says

    Hello Elana,

    Made this bread the other night and it didn’t turn out good at all. It taste eggy and didn’t taste appealing one bit. The taste was very similar to when you make french toast. It almost felt like i was eating french toast minus the syrup! Any suggestions on why this may have happened?

    Thanks and as always your recipes are an inspiration to all of us!

  282. Gail Wise says

    i Have made the Paleo Bread now for the 3rd time. I am having a problem. My center never gets done! What do I need to do. I have made it the last time by the new changes. I love this breads taste Can you help me.I cook it longer than 30 min. Help…

    • Amanda says

      I would first have to ask what type of pan you had? Some types of dishes do not cook evenly and thoroughly. However, I am not an expert but it could be a good place to start. The next thing I would suggest is that you are pulsing all the ingredients so they are evenly mixed together.

  283. Kathy says

    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.

  284. says

    It is interesting in gluten free baking how seemingly minute changes can have a big effect on the taste, texture, consistency and rise of the finished product. I thought it was just me that had such an enhanced palate (since I have Fibromyalgia, CFS, etc) my senses and nerves are forever enhanced. In my vanilla oat banana quick bread recipe I have found that variations in the type of pan etc will change the entire finished product. I have tried it in a large loaf pan, mini loaves and muffins. This recipe which I created works best as mini loaves. Just last week I made it and I used my nutri bullet instead of my food processor to ground the oat, corn meal and corn starch flour blend I created and it made for a very fine powder. This change in the texture of of the flour gave the bread a different texture. It was a slight change that only I would have noticed but I was going crazy trying to pinpoint what made the difference. I pinpointed that in order to get the rise and texture I prefer, I need to use mini loaf pans and pulse my blend in the food processor. I feel like these variations are part of all baking but pronounced in gf baking for sure.

  285. Emma says

    I made this tonight for my son’s lunch tomorrow… I didn’t want to use just almonds, so I used 1 cup almond meal, 1/2 cup ground pepitas and 1/2 cup ground sunflower seeds. I also used olive oil, as I didn’t have enough coconut oil left. The bread worked wonderfully! I will use coconut oil next time though, as I do prefer it.

    The real test will come from giving it to my daughter, she is more gluten sensitive, but also more resistant to GF breads… lol

    Thank you so much for all your hard work, my family surely do appreciate it and the sharing of your recipes here… it has been a real life saver for us on this new journey of GF life.

    With much gratitude,
    Emma :)

  286. Rennie says

    Baked this bread yesterday and it exceeded my expectations! I’ve baked other GF/low-carb breads and was always dissatisfied with the texture. The combo of almond flour, coconut flour, and flax works really well here. The Paleo bread’s flavor reminds me of a popover, and it holds up well in sandwiches. It did take a long time to bake, but that might just be my oven. The bread looks and tastes great! Thank you, Elena!

  287. Laurie says

    Great recipe. I made the following swaps:

    I packet of stevia instead of honey
    Almond oil instead of coconut oil
    Deleted vinegar
    Added dash of cinnamon and vanilla

    Came out moist and tasty!

  288. Ryan says

    Ok so got a question. Would almond butter work instead of almond flour? Really hard to find an almond flour here in Europe that is fine in texture.

  289. Ryan says

    Do you know of any online company that sells the Honeyville almond flour? Honeyville does not ship overseas and I am wanting (really bad) to try recipes with their flour as I have heard it makes a better product.

  290. Cindi says

    Made my first loaf this AM. Did not add coconut flour because I did not have, but otherwise followed original recipe. Came out perfect. Easy, easy. Smelled wonderful baking. Love the flavor. I used standard loaf pan, I do not mind the squatty loaf at all. May or may not invest in smaller loaf pan. Satisfies my every need for bread.

    Thank you Elena.

  291. Lisa says

    Is there anything that can be used instead of Almond flour in your recipes??? I can have coconut flour but I saw your Faq’s that says you can’t use that. Anything else without nuts?

  292. Amanda says

    Just made this bread tonight and I love the texture. I am still deciding on the taste. It reminds me of cornbread which isn’t a bad thing, necessarily. I think when I make an actual sandwich out of it I will not even notice the difference. Also thinking it could be good for a casserole of some sort. We also had your Chipotle Orange Chicken and that was a big hit! I am loving this site, a huge THANK YOU!

  293. Stacey says

    Mine came out like shortbread not a batter not seen anyone else had this problem. Didn’t forget anything and measured so unsure what happened any ideas before I attempt it a second time anyone?

  294. Silva says

    Well I SO owe you for this. I really wanted to go grain free, but couldn’t begin to imagine what to spread things on! I just baked my third round, with success every time, although using whatever nuts I had on hand, cashews, hazelnuts, and today almonds. YIPPEE!!!

  295. says

    I just tried the PALEO bread (newer version) and I really like it!
    Have to laugh with me — I mixed it all up in my cuisinart, popped it in the perfect sized, non stick bread pan and put it in the oven for 5 minutes before I realized I’d forgotten the Apple Cider Vinegar! (Which helps the baking soda do its work, right?) I grabbed it out, poured the vinegar on top and stirred it up and shoved it back in. It came out fine, believe it or not! I’m having earth balance margarine on it, with some honey, Yum.

  296. says

    Oh, I did not get the golden flax,,,just regular ground flax..that might have made it heavier in texture? It definitely looks darker than your version. Everything else was the same.

  297. Ashley Rae says

    Hey there! Just made and tried this recipe. It came out marv but with a few reccommended tweakings:

    *Separate egg yolks from whites. First whisk egg whites (or hand mixing) to form a white bubbly consistency .Then add whites to mixturea as ityou aids with arriation of dough.

    *I researched on yeast substitue sites that the apple cider vinegar (you or lemon juice if you prefer )and baking soda ratios MUST be a proportional 1:1 . (Ex: 1 tablespoon of each). Also when you add all the dough ingredients together, omit Applecider vinegar and baking soda untill your ready to pop dough in pan into the oven. (Whisking the vinegar and baking soda together also produces the same desired effect as yeast in a regular bread recipe ..thus the addition quickly and at the end)

    Great job on such a fab bread Elena!

  298. Ashley Rae says

    Also, bread WILL rise in whatever size loaf pan you use. Cooking is essentially edible chemistry so the WAY in which you combine ingredients matter most! I used a standard size pan and my bread is 2 &1/2 inches high!!!!

    • Raewyn says

      Perhaps try buckwheat flour? I have used both coconut flour and buckwheat flour at the same time but have never tried one as a replacement for the other. The coconut flour is what will give its fluffiness. Experiment and see?

  299. Linda says

    Hello Elena! Happy Monday!
    Need your help in regards to the Paleo Bread my husband fallowed your recipe exactly with the ingredients you recommended purchased the 7.5″ x 3.5″ Magic Line Loaf Pan and baked it at 350° for 30 minutes on the middle rack of the oven!
    It failed both times was nice and golden brown on the top middle was not cooked at all! What are we doing wrong? Would you give us a step by step video please?
    So very excited about your Almond Butter Bars we bake them 3 times a week! So super yummy!
    Thanks for all your hard work and dedication we so appreciate all of your wonderful delicious recipes.
    Sending all our best Michael & Linda!

  300. Bodine says

    My son cannot have wheat, yeast, dairy, or almonds(amongst other things, corn, soy, peanuts….) how can I make these bread recipes? would using cashew flour or any other nut work??

  301. Aryn says

    I am curious if you have any suggestions…. I tried adding one banana to the Paleo recipe and it seemed really brown on the outside and a little undercooked on the top in the middle…maybe there was too much moisture? Thanks!

  302. says

    Oh. My. I made this yesterday. I am a very good cook but a terrible baker. For me to make a loaf of bread, one with such easy prep, btw, and have it come out this wonderfully good… well, miracles happen. I’ve just devoured 1/3 of the loaf with peanut butter and homemade jam. I so look forward to trying many of your other recipes.


  303. says

    I’ve made this several times already. Love it, especially toasted. I used Bob’s Red Mill Almond Flour every time and it has always worked just fine. I didn’t have golden flax seed meal so I just ground up some regular flax seeds in a spice grinder. I didn’t use a food processor to blend the ingredients, just a bowl and spoon.

  304. Raj says

    Hi Elana,
    I love your website and just made this bread tis morning. It tastes great, but didn’t come out as smooth looking in texture, like your picture, but that may have been because I used a mixer, instead of a food processor?

    One question: can you toast this bread?

    Thanks again!!

  305. Janet says

    Absolutely fantastic; the best bread I’ve ever eaten. Thankfully it’s very filling and satifying; otherwise I would eat the whole loaf at once!

    The main change I made was to omit the flax, as it doesn’t agree with me, and I felt wonderful after eating it–no digestive discomforts at all. I also lowered the temperature to 300 degrees F, as I find almond flour browns quite quickly and I like my baked goods barely browned.

    This is also the easiest bread I’ve baked, as the recipe works so well and the food processor method is so quick and easy.


  306. Terri Schelpe says

    Thank you Elana for posting such a delishious bread recipe. I followed the recipe as originally posted, but I didn’t feel there was enough batter, so I made another batch and added it to the first. The only change was I added aprox. 1 tsp. of cream of tartar. I used unpasturized dark honey, but next time I will only use 1 TBS. instead of the 2 for when I double the recipe. I think 1 TBS. will be plenty enough. I also baked the loaf a little longer until it was browned because of it’s thickness. Out of the grain free breads I have experimented with in baking, this one is definately the best. The taste and texture completed my ham and cucumber sandwich.

  307. Emily says

    Anyone tried this recipe (or any baking) with yacon syrup as a sweetener? Sounds great for diabetics except for the cost…

  308. Sophie says

    Hi Elana,

    How long will the original & amended version of this loaf keep if refrigerated?
    Would it also be possible to freeze a loaf for later consumption?
    (Given that you’ve tested it out for yourself) :)

    Kind regards,

    Sophie Hopwood

  309. Courtney Pack says

    I am new to the Paleo diet and cooking with Almond Flour. I decided to try your Paleo Bread recipe first and it did not turn out the way yours looks in the picture…..instead it was more grainy and extremely dense, did not resemble bread in any way shape or form :-( I did not have coconut flour so that is the only ingredient I left out but I am hoping you can help me find the error in my ways. Please help!

  310. April says

    I made an amendment yet again to this receipt because I did not have the right size baking bread loaf pan. I used:
    3 C almond flour
    4 T coconut flour
    1/2 C flax seed
    1/2 tsp salt
    3 T baking soda
    7 eggs
    1/4 C coconut oil
    2T Honey
    2 T vinegar

    Mix all ingredients together, put in a regular sized baking bread loaf pan and bake at 350 degree’s for 30-40 min.

  311. Kaley says

    Uhhh, YUM!!! I have been stalking this recipe for a couple weeks.. Finally decided to make it. Didn’t change anything except I used 3 whole eggs and 2 whites (not sure why. Thought I read in here somewhere that egg whites only will make the loaf lighter)… Anyway it’s AWESOME! So very tasty… It turned out better than even any wheat based bread I’ve tried to make in the past. This is a keeper… Especially great with Vermont cultured butter. I cut my loaf into 16 pieces. Easy to cut, way too easy to eat…. Could I add a few ripe bananas, walnuts, and Some spices and make banana bread??? I’m gonna try it!

  312. says

    I’ve been following your blog for a long time, I eat since seven years organic and gluten free (brown rice, millet, buckwheat). I have fibromyalgia and have no sugar, cereals and milk. For a year, I do still suffer from a fungus in my gut, so I want to try the paleo diet, so no more grain! I have some of your recepies tried and what are they delicious, never thought that the bread would be so nice! Even better than brown rice and buckwheat! My English is not so good, but wanted to let you know that I love your recipes and I occasionally make a link on my blog for you!
    Kind regards Ilse from Belgium

  313. says

    Hey! Just put this in the oven and realized in my crazy hurry (baby was waking up) I put in 2x the amt of baking soda. Will this be ok to eat still? Meaning not too much to eat or bad for us?

  314. Serena says

    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.

  315. Monica Ryan says


    I really do hope you read this. It may make a difference to some people. I know it makes a huge difference to me. I tried your paleo bread recipe and several other bread recipes on other websites. I kept tasting a bitter undertone in the bread. Every time it would just make me gag. I finally figured it out that it’s the almond flour. It makes sense now, since almonds DO have a bitter aftertaste. But it usually doesn’t matter when using whole or chopped almonds. So I tried your paleo bread recipe by replacing it with cashew flour. I had to make the flour myself in the vitamix blender, but it worked real well. AT LAST, NO BITTER UNDERTONE! I recommend informing people that cashew flour is an alternative. The only problem I have now is that it still doesn’t have that wheat bread taste. I tried increasing the flax seed meal to 1/2 cup and reducing the cashew flour to 1 3/4 cups but the flax seed meal still didn’t shine through. I know flax seed meal has the potential to create the taste. I intend to increase it further in my next attempt. BTW, I’m not worried about the phytoestrogens in flax seed because my naturopathic doctor says it doesn’t act like real estrogen.

  316. diana says

    Awesome recipe. I didn’t have flax meal so threw in 2 tblsp applesauce & scoop.of chia seed.
    Didn’t have loaf pan so used a muffin tin about 8 muffins 20 min. Thank you

  317. Tobi says

    Hi! I’ve been looking for a good paleo bread substitute recipe lately and this one looks perfect and then some! I was just wondering if it’s lower in calories than regular bread as I’ve been trying to watch my calorie intake recently and I know almond flour is a little higher than regular flour. Does anyone happen to know what the calorie count is for one loaf? Thanks in advance!

  318. Stephanie says

    This recipe is awesome! My husband and I just started the paleo diet and this is so nice to have around when we’re craving “carbs.” You can eat it alone, slab some almond butter and natural jam on it or put turkey between 2 slices. I love it! Thank you!!!!

  319. Kim says

    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.

  320. says

    I have someone asking about the carb content. Do you have that on hand? I LOVE this bread and so do my kids. Thank you for posting all of these recipes and working on Paleo recipes.

    • says

      Yes. It freezes very well. I slice it & put it in sandwich bags. Also if you have problems with the middle being soft, put it back into the oven to finish baking. If the outer crust is hard, I put it in the food processer & make bread crumbs for meat loaf etc. No waste & so good & convenient. Just wanted to share!

  321. Elizabeth says

    Made this bread tonight using the original recipe – really yummy! I used a bowl and fork to mix and had no problems with that and the bread was fluffy. Also didn’t have a tunnel problem. Ready to try another recipe.

  322. Diana says

    Thank you for the recipe. I don’t use coconut flour or oil because I’m allergic to it. I will sub fava bean flour and use canola or olive oil. Looks very tasty.

  323. Nana Daya says

    I bought your cookbook, tried the quiche it was Great!!! My Husband even likes it, and then I tried the Scrumptious Bread recipe…. it turned out so tender!!! Just like real bread!!! Thank You Elana!!

  324. says

    Does anyone know the actual carb count on the Paleo bread? My son is on the ketogenic diet and my husband and I are carb free right now. The bread is amazing, just hope I can eat it ;-).

  325. Daniel says

    I made this bread, but with some tweaks to fit what I had on hand.

    1. Used dessicated coconut instead of coconut flour
    2. Used white vinegar instead of acv
    3. Used molasses instead of honey
    4. Added 1/4 cup of raisins soaked in grand marinier. Couldn’t resist!

    Just mixed everything by hand in a big bowl bc i don’t have a food processor. I baked it in a loaf pan for just under 40 minutes.

    Result: it looked beautiful. I mean, really pretty. Dark crust and moist, golden crumb. And the smell was intoxicating!

    Tastewise, I love it. It’s got a great bread texture that i miss from not eating bread. Only critique is that it was a little too eggy. Next time i will reduce it by one egg, use maple syrup instead of molasses, and throw in more raisins.

  326. Catherine says

    I made the original version a while back and had the unfortunate “tunneling” effect that other people mentioned. The bread that did bake all the way through was delicious though so I tried again with the modified version. That took about 45 minutes total to bake but was cooked all the way through! And it’s just as delicious as the original! Had a couple slices tonight with some beef stew. Can’t wait to have some for breakfast tomorrow!

  327. Connie says

    Love this recipe. It turns out perfect every time. I had some whoopie pie pans left over from my pre-paleo days, and I have been using those to make buns for “sammies.” A small cookie scoop is the perfect tool for this. The whole family has been using my “paleo buns” so that we can take sandwiches for lunch. Thank you, Elana!!

  328. says

    I tried this bread and it was amazing! I left out the coconut oil because I forgot it, but it tasted just like real bread, but better. Thank you so much.