Paleo Bread Recipe

It is Friday and here is my last recipe of the week that I am overly excited to share with everyone. I have been asked many times if I had a Paleo bread recipe and until now I had only developed sweet breads like Chocolate Zucchini Bread or a couple of versions of Banana Bread or Marble Bread.

Paleo, Gluten and Grain Free Sandwich Bread

Paleo Sandwich Bread

I am excited about this recipe for Paleo Sandwich Bread because even though it is completely grain and gluten free, it tastes amazing and the consistency is moist and soft just like the sandwich breads we were used to before changing our diet. In my opinion though, there is also a tiny hint of sweetness to it and this is due to the almond flour being sweeter than grain wheat flour.

I cut the bread into thin slices and it is great toasted. I made a sandwich for my husband with bacon, lettuce and tomato and when I handed it to him he looked at me funny and after he took his first bite he asked me: “where did you buy this bread, can we eat bread now?” lol…. I told him I had made the bread with almond flour instead of wheat and he was thrilled.

If you are like me, you will cover the bread in a good raw gouda cheese, but go ahead and smother it with butter, olive oil, jams, or anything you like. Enjoy it and as always please leave your comments and feedback below.

Paleo Sandwich Bread

A special note on dairy: I made this bread with dairy (butter and greek plain yogurt) so technically some people would go against it being called Paleo. With the knowladge we now have today we should know that there are many benefits to consuming dairy made from organic grass fed animals. Butter is an extremely good source of fat and loaded with vitamin A, D and K, and Conjugated Linoleic Acid. Yogurt contains live and active bacteria that are beneficial and keep your digestive system clean and provide food for the friendly bacteria that reside there. On top of that, the live active probiotic bacteria in yogurt can rev up your immune system and reduce your risk of yeast infection, prevent allergy symptoms and naturally increase your metabolism. Not all yogurts are made the same though, so you need to look for these words on the label:  “contain active cultures”, “active yogurt cultures”, or “living yogurt cultures”.

In case you can not consume dairy, you can substitute the butter for coconut oil and the greek yogurt for *coconut cream.

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4.8 from 48 reviews
Paleo Sandwich Bread
  • 2 cups blanched almond flour
  • ⅓ cup + 1 tablespoon flaxseed meal
  • 1 teaspoon whole flaxseeds
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup arrowroot powder
  • 6 tablespoons butter (or coconut oil)
  • 4 eggs
  • 1 teaspoon apple cider vinegar
  • ½ cup greek plain yogurt (or *coconut cream)
  1. in a large bowl, mix the almond flour, flaxseed meal, whole flaxseeds, salt, baking soda and arrowroot powder
  2. in a saucepan, melt the butter and let cool for 5 minutes
  3. whisk melted butter together with the eggs, apple cider vinegar and yogurt
  4. using a rubber spatula, gently mix wet and dry ingredients to form a batter being careful not to over mix or the batter will get oily and dense
  5. pour batter into an 8½” x 4½” medium loaf pan greased or lined with parchment paper. Sprinkle top with whole flaxseeds.
  6. bake at 350°F until a toothpick inserted into the center of the bread comes out clean, approximately 25 minutes
  7. let bread cool on a wire rack, cut into thin slices and serve
To preserve freshness, wrap loaf in paper towel and place inside a ziploc bag or airtight container and store in refrigerator.

*coconut cream - thick coconut cream that forms on the top of a can of full fat coconut milk when left in the fridge for over 12 hours.


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  1. Katharine Barrett June 7, 2013 at 10:23 am Reply

    Any chance you know the nutritional info? My family is diabetic, so I monitor the carb and fiber counts closely. It looks wonderful!

    • adriana June 7, 2013 at 10:26 am Reply

      I haven’t calculated the nutritional facts.

    • Christine June 8, 2013 at 4:33 am Reply

      Katharine– has a great recipe nutrition calculator.

    • Biikeweaver October 26, 2015 at 5:47 pm Reply

      I went to the sparkpeople web site and created a recipe and the following nutritional info was produced. I used the same ingredients and quantities called for in this recipe. Thank you for this great bread recipe.

      Nutrition Facts
      Servings Per Recipe: 18
      Serving Size: 1 serving
      Amount Per Serving
      Calories 133.1
      Total Fat 10.6 g
      Saturated Fat 5.1 g
      Polyunsaturated Fat 0.2 g
      Monounsaturated Fat 0.4 g
      Cholesterol 41.6 mg
      Sodium 156.4 mg
      Potassium 15.7 mg
      Total Carbohydrate 6.6 g
      Dietary Fiber 2.4 g
      Sugars 0.7 g
      Protein 4.2 g
      Vitamin A 1.6 %
      Vitamin B-12 1.8 %
      Vitamin B-6 0.9 %
      Vitamin C 0.1 %
      Vitamin D 2.2 %
      Vitamin E 7.8 %
      Calcium 4.1 %
      Copper 0.0 %
      Folate 1.3 %
      Iron 3.8 %
      Magnesium 4.4 %
      Manganese 0.0 %
      Niacin 0.0 %
      Pantothenic Acid 0.0 %
      Phosphorus 2.2 %
      Riboflavin 2.2 %
      Selenium 0.0 %
      Thiamin 0.0 %
      Zinc 0.9 %
      *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

      I hope this helps

      • adriana October 26, 2015 at 7:11 pm Reply

        Thank you for taking the time to calculate this Biikeweaver! 🙂

      • Lee-Ann February 16, 2016 at 8:15 am Reply

        Thanks! I thought the arrowroot or whatever was gonna throw me over the top of my carb count..But it will work! Woot!

  2. kim June 7, 2013 at 1:15 pm Reply

    This looks wonderful! Can I use cornstarch instead of arrowroot?

    • adriana June 7, 2013 at 1:17 pm Reply


  3. Naomi @ Not Just A Mummy June 7, 2013 at 5:37 pm Reply

    This looks amazing! Just wondering, do you think this would work in a bread maker? We love our bread maker and thinking I could pour the batter in and let it do its thing???

    • adriana June 8, 2013 at 12:34 pm Reply

      would be interested to try it, but honestly I don’t know if it would work and my guess is that it would over mix the batter. If you try it please let me know how it turns out.

    • Cathy June 27, 2013 at 4:20 am Reply

      Have you tried this in the bread maker yet? I am want to make it my bread maker too

      • Anonymous October 17, 2013 at 4:04 pm Reply

        You’re better off baking it in the oven. This is not the same as grain based breads. Besides, with a bread maker you need to have yeast in order for it to make risen breads. From a technological standpoint it would not work the same. Just use the oven.

  4. All Organic Online June 8, 2013 at 8:16 am Reply

    Great recipe. Can I share it on my site? Of course I will link everything back to your original post.

    • adriana June 8, 2013 at 12:38 pm Reply

      Yes, I love when people share my work. Thank you! Please send me the link after you share it so I can see it.

  5. Mary June 8, 2013 at 3:37 pm Reply

    This was delicious! my husband and children (2, 4, and 6) all loved it as well! We sliced it and ate as is. I used bobs red mill almond flour since that’s all I can get here in Canada so I’m sure the texture was a bit coarser than when using honeyville, but nonetheless one of the tastiest and easiest grain free breads I’ve made! Thanks for sharing!

    • adriana June 8, 2013 at 5:34 pm Reply

      Thank you for the feedback!

  6. Judy Hill June 8, 2013 at 5:12 pm Reply

    What about a substitute for the flaxmeal? My daughter has a very high intolerance to flax so I can drop the seeds but what could I use for the meal?

    • Caiti August 12, 2013 at 3:01 pm Reply

      Judy, you could probably use ground chia seed meal instead. You can buy some chia seeds and grind it in up in a blender or processor and Im pretty sure it would work the same.

  7. This bread looks amazing! Our family is Celiac so good bread recipes are few and far between! I’ll be making this today and posting on my Twitter! @AthertonBaking Can’t wait!

  8. EverydayMaven June 10, 2013 at 4:59 pm Reply

    I love this! I am printing this out and making it this weekend for Father’s Day. BLT sandwiches for everyone! 🙂

  9. tiff June 12, 2013 at 3:54 am Reply

    Has anyone tried making it in a bread machine yet? Very excited to try this bread 🙂

  10. Mel June 13, 2013 at 6:04 pm Reply

    Can this be frozen? We eat bread slowly it always goes of before we finish it so have to freeze.

    • adriana June 13, 2013 at 8:26 pm Reply

      I wrapped mine in paper towel and put it inside a ziploc bag in the fridge. It should be fine to freeze it, but I haven’t try it. You might just need to heat it in the oven for a few minutes after it is defrosted

  11. Leah June 13, 2013 at 6:33 pm Reply

    Made this tonight… Used canned coconut concentrate… One tip is to really REALLY beat the eggs, helps keep it fluffy! Going to make French toast with it in the morning 🙂

    • saltrose June 28, 2013 at 3:26 pm Reply

      Oh that’s a good idea! I just made it and its delicious but a little dense… I’ll try to beat the eggs more next time!

  12. Sandra June 15, 2013 at 11:39 am Reply

    What did I do wrong?? It’s not a batter, but a crumble.

  13. Margaret June 18, 2013 at 1:39 am Reply

    I was suspicious at first because most of the grain free bread loaves taste terrible or are too eggy. But….this was outstanding ! I forgot the vinegar and used all butter and 1 T of psyllium husk (I didn’t have quite half a cup of arrowroot). Wonderful.

  14. Ida June 23, 2013 at 4:18 pm Reply

    This sounds wonderful! Can you recommend another flour to try?

    • adriana June 23, 2013 at 7:40 pm Reply

      You could try it with sunflower seed flour, but I have NOT test this recipe with it

  15. Dawn @ PricklyMom June 24, 2013 at 4:06 am Reply

    This was my first foray into paleo breadmaking (and eating). DELICIOUS! I had to leave the room or else I would have eaten the whole loaf. I’m experimenting with recipes to try and find a GF sandwich bread that my kids will like. I’m going to make this again but will either use the coconut cream or use sweetened yogurt or add honey to make it a little sweeter. I’m also thinking about making it in a tin can so I can cut it into round slices.

    Anyway, great recipe!

  16. Tania June 26, 2013 at 12:31 pm Reply

    wow, I have tried to make a good gluten free bread for about a year and this tops all of the recipes I’ve tried. I have to agree with the comment that most gluten-free/grain-free breads are eggy … this one is not and it tastes great. I just enjoyed a piece with boursin tomato pesto. Thank you for the great recipe. I will be trying many more of your recipes.

    • adriana June 26, 2013 at 12:53 pm Reply

      Thank you so much for the feedback!

  17. Melissa July 3, 2013 at 5:26 am Reply

    Just made this bread this morning and it was wonderful! It will be a life saver since my 2 year old and husband are obsessed with bread. My only problem was that it came out very flat (only about an 1.5-2 inches thick). The only difference I could think of was that the only yogurt I had was plain whole milk, not greek. I was thinking about doubling the batch and cooking time to see if I get a thicker loaf. Any thoughts? It makes a good snack bread, but not sandwich bread since the slices are so small (they’d be finger sandwiches). Thanks again!!

    • adriana July 3, 2013 at 1:15 pm Reply

      what size loaf pan did you use? you could try doubling the recipe so you fill the pan you have with the batter

  18. Karri Garica July 6, 2013 at 7:54 am Reply

    Thank you so much for posting this recipe. I have been looking for a Paleo bread recipe. I already purchased the ingredients and am looking forward to my first loaf. The only substitution I’m going to make it using Bob’s Red Mill tapioca powder instead of arrowroot because I have it handy and need to use it*. Both are thickening agents so I don’t think it will affect the outcome. I do want to note here for you and your readers that although the yogurt comments you have are true (in my opinion as a degreed microbiologist),”…the live active probiotic bacteria in yogurt can rev up your immune system…”, these comments are void for this recipe because the live cultures will not withstand the baking process. The beneficial bactiera will die. You could still add the yogurt (I’m going to add almond milk yogurt or coconut milk yogurt since they are my favorites) to enhance the flavor of the bread but this addition will not impart probiotics to the bread. I think this is an important clarification as right now it reads as if this recipe will contain probiotics. Hope that helps and thanks again. I am so excited to use this recipe! Be well 🙂
    *I am going to use organic extra virgin coconut oil in place of the butter which you indicate in the recipe is an acceptable substitution.

    • Valérie Dubuc July 20, 2013 at 6:21 am Reply

      Karri Garica, I was wondering if it worked wth the tapioca. Thank you!

  19. Rae Evans July 8, 2013 at 11:53 am Reply

    for the person who wanted to know if the flax could be replaced, use chia seeds instead.

    • Judy Hill July 8, 2013 at 12:23 pm Reply

      Thanks Rae for the reply, but apparently chia is related to flax so we are staying away from that as well.

  20. Megan July 10, 2013 at 7:35 am Reply

    I did a quick breakdown on the main macros in this, note the stats are for the entire loaf.

    Calories: 3075
    Carbohydrate: 106
    Protein: 110.7

    So while it’s pretty calorie dense (likely due to the butter) it’s extremely carb light. If you cut it into 10 slices you get 307.5 cal per slice, 10.6 carbs and 11 protein.

  21. Megan July 10, 2013 at 8:51 am Reply

    Okay now having baked it I think I may need to use my smaller pan to make it taller rather than wider, but it is FABULOUS tasting. Really really good. I am slowly converting my family, including two preschool age boys, to gluten free / paleo and I’d almost given up on finding a bread they like. It’s certainly kid and husband approved!

    • adriana July 10, 2013 at 8:54 am Reply

      thank you for the feedback! You can also double the recipe to fit the pan you have.

  22. Heather July 12, 2013 at 5:38 pm Reply

    I can’t wait to try this!

  23. Morgan July 14, 2013 at 10:23 am Reply

    Thank you so much for creating and posting this recipe! I’ve been doing the Paleo diet now for just over a month and the only thing I have been craving is a sandwich. Thanks to you I can now have a sandwich! This recipe is amazing and delicious!! Thank you soooo much!!!

  24. Kris July 19, 2013 at 2:38 pm Reply

    I’m so happy with how this turned out! The whole family loved it. I’ve been searching for an alternative to corn thins for kids lunches and this is very easy to make with the by product of almond milk.

    • adriana July 20, 2013 at 7:54 am Reply


  25. Melissa July 21, 2013 at 5:34 am Reply

    From the triathlete training for an Ironman…this bread recipe is PERFECT for lunches, a quick addition to a protein breakfast or a quick snack with tuna or chicken salad. It was so good that I am making another loaf today to have for the whole week. Many thanks!!

    • adriana July 21, 2013 at 6:15 am Reply
  26. shirley July 21, 2013 at 1:26 pm Reply

    Wow !! This is my third try at Paleo bread recipe and definitely the best.I substituted one table spoon chia seeds(made it into a slurry first) for one egg as I was afraid the bread would be too eggy and my husband wouldn’t like it.It’s cooling on the counter and I just had to take a slice because it looks so perfect….delish !!Thanks so much for sharing this recipe.I’ll be enjoying bread regularly now.

  27. Danielle July 24, 2013 at 9:55 am Reply

    Wondering if anyone has made this with coconut flour instead of almond flour?

    • adriana July 24, 2013 at 10:04 am Reply

      coconut flour will not work as a substitute for almond flour without changing the ratio of the other ingredients

  28. susie July 25, 2013 at 2:41 am Reply

    Hmmm… I baked it the requisite 25 min. The toothpick came out clean. The bread came out as batter! And my oven even tends to be hot, so I dunno what the issue was. The top looked lovely though and it smells delicious. I put it back in for another 20 min so we will see what happens.

  29. JoyAnna July 25, 2013 at 3:51 pm Reply

    This bread was awesome! I did have to bake longer–about 10 mins–as did another friend who made it. Love it though!!! For sure going o be a staple in our house!

  30. Erika July 27, 2013 at 8:43 am Reply

    I have made this recipe twice and the bread has a really good flavor and it is also really filling. The only problem I have is that it never is the actual size of sandwich bread. I am using an 8.5×4.5 bread pan and I always end up with a short loaf of bread. Any suggestions on why it is not rising pass 2 inches.

    • Willow February 15, 2016 at 5:35 pm Reply

      I know I’m a bit late on this…
      I made this for the first time today. I’m guessing here, but you may have mixed it too well, meaning the gas produced by the baking soda/yogurt/vinegar mixture was spent by the time you got it into the pan. No reaction means no gas, no gas means no lift. (I gently folded mine together and the rise brought it up above the top of the pan, just in the middle, but still.)
      If you barely mixed yours, it’s possible that you’re baking soda was old, and it does go bad. Meaning? … No, or very little rise. I had this happen about a decade ago (way before I went paleo) with an old box of cornbread mix. Not only didn’t it rise, but it also smelled, and unfortunately tasted, of ammonia.
      Hope this is helpful.

      • adriana February 17, 2016 at 10:18 am Reply

        Exactly Willow, thank you. And especially with using almond flour, the more you mix the batter, the oilier the batter gets and that affects the rise as well.

  31. jrb1864 July 29, 2013 at 7:18 am Reply

    I used cultured coconut milk/cream I found in whole foods next to the greek yogurt. Came out great but I increased cooking time by 3 minutes as at 25 minutes it was still too moist and batter-like in the middle. I’m in central Florida and in A/C so I’m sure the humidity was less of a factor than normal. This recipe is delicious!

  32. Alain July 29, 2013 at 12:58 pm Reply

    “Paleo” bread that uses butter and yogurt? Yeah, I think you are a bit confused here…

    • adriana July 29, 2013 at 1:10 pm Reply

      No, I am not confused. There are many people that follow the paleo diet and also consume dairy products for their high fat and nutrient content. It is listed as an ingredient in a lot of paleo cookbooks and a lot of the big names in the paleo community not only consume dairy, but have also written several articles describing its benefits. I listed dairy free ingredients in the recipe for people that are lactose intolerant.

    • eve marres February 27, 2014 at 12:44 pm Reply

      To come back on the diet not being paleo….u can adjust a little…use coconut oil and the coconut cream and then it is paleo as she already wrote down. I follow the paleo diet via the dr terry wahls protocol because off my ms and not aloud butter neither so I made a couple of changes and btw! With the paleo u are aloud to eat for example Ghee butter,go and look it up!!!

  33. G July 30, 2013 at 10:22 am Reply

    Where do you buy almond flour inexpensively? I looked at Walmart yesterday and it was $10 a lb. A little to pricey for me.

    • adriana July 30, 2013 at 12:15 pm Reply

      I buy the following one from

    • Modern With A Vintage Feel November 26, 2013 at 12:10 pm Reply

      Go to Bulk Barn (if you’re in Canada… or the American equivalent I am guessing) – I got mine for really cheap and actually get most of my GF baking stuff from there.

  34. Laurie Starr August 1, 2013 at 4:58 am Reply

    This was the first glute-free recipe I have ever made and it is delicious! It is going in my “Tried and True” recipe file! It reminds me of my Irish brown bread that I make with whole wheat flour. I had to bake it an extra 10 minutes or so, because mine too, was a bit raw inside.

  35. Laurie Starr August 1, 2013 at 5:49 am Reply

    Ha Ha! I mean gluten-free!

  36. Kristina August 1, 2013 at 8:20 pm Reply

    I made this recipe tonight – definitely the best tasting paleo bread I’ve had. The bread didn’t rise very much, so maybe I’d do a double recipe and cook longer to get bigger slices. It also turned out a little on the crumbly side – I think mine needed more liquid because the batter was fairly dry when I put it in the pan. As someone mentioned above, I also like that it’s not super eggy tasting! I gave slices to my roommates and a friend (they’re not paleo) and they both thought it was really good – which is sayin’ something! Next time I will try a few tweaks to make is sandwich suitable, but this recipe is really tasty.

  37. Cory August 4, 2013 at 5:14 pm Reply

    I made this yesterday. I made 1.5 times the recipe for a larger loaf pan and used apple butter (no sugar, just reduced apple) instead of yogurt or coconut butter. I had the same issue with the center being uncooked. Lesson learned that it needs to stay in longer but the pieces we cut off from around the center were very good. I was very impressed with this recipe. Thank you!

    • adriana August 5, 2013 at 9:30 am Reply

      Thank you for the feedback. Next time cook the loaf until you insert a toothpick into the center and it comes out clean. And if the tops are getting too dark, lower the heat or cover with foil.

      • Edel August 19, 2013 at 9:49 am Reply

        My loaf came out beautifully, just like a regular loaf. The toothpick came out clean – twice! – but when I got past the third slice, the middle was hollow and the edges of the hollow area was raw.I cut it out and ate the rest, but I’m puzzled why the toothpick came out dry when it wasn’t cooked through. It is, however, the best gf bread I’ve ever had, and I will make it again. I did have to convert the temperature to Celsius, and I have a fan oven, so I will check that out.

        • adriana August 19, 2013 at 10:14 am Reply

          Edel, did you insert the stick around the area that was not cooked afterwards? maybe let it cook longer next time.

  38. SW August 5, 2013 at 12:37 am Reply

    Made this for my fam. Came out and actually held together. Great! But really dense. I made my own flour which was moist follow recipe to the T. But it came out short and very dense. Any tips on how to make it taller and fluffier? Thanks

    • adriana August 5, 2013 at 9:33 am Reply

      SW, did you remove the skin from the almonds before you grind them?

  39. Julie Ryan August 5, 2013 at 6:53 pm Reply

    Help! I followed the recipe to the letter. I used butter and greek yogurt. Something went horribly wrong. I used 88grams of butter as i don’t have tablespoons (converted on the internet) and organic micro fine almond flour. My mixture was not a batter it resembled a pastry mix. What am I doing wrong. I think its the flour? I live in England so have to find where I can purchase the product over here.

    • Anonymous October 17, 2013 at 4:18 pm Reply

      I’m not sure if you’ve tried this again but thought I could help. Here is a link to a converter

      Also, I’m not sure what brands of Almond flour they have in England could you provide some more information? If they have Bob’s Red mill or Honeyville that should be fine. Any fine milled almond flour should be fine.

      • adriana October 18, 2013 at 7:54 am Reply

        not all almond flour is the same. Some are “wetter”, have more oils or might have small chunks of almonds even though it appears to be ground very fine. The best brand for baking with that I have found is by Honeyville. Baking with almond flour is a little tricky and that is why I always post the exact ingredients I use in every recipe.

  40. Monica August 6, 2013 at 2:25 pm Reply

    Looking forward to trying this! Chia seeds soaked in almond milk or coconut milk overnight makes a great egg substitute. Regarding the yogurt. Unless you eat the yogurt with “livecultures” fresh you won’t receive those benefits once heat has been introduced to it. Heat destroys enzymes and live bacteria present.

  41. Wendy F August 9, 2013 at 4:01 pm Reply

    Is almond meal the same as almond flour?

    • adriana August 10, 2013 at 11:34 am Reply

      yes, this is the one I use:

    • Willow February 15, 2016 at 7:31 pm Reply

      The information I’ve found recently says, “No. They’re not the same thing. Almond flour is finer than almond meal.” With the exception of Bobs Red Mill (labeled as Meal/Flour), cuz apparently they can’t tell the difference.

      • adriana February 17, 2016 at 10:13 am Reply

        Sometimes the terms almond flour and almond meal are used interchangeably. Some people refer to almond flour if it’s made from blanched almonds and is finely ground, and some people refer to almond meal when the almonds are coarsely ground and made from almonds with the skin on. The majority of cookbooks, chefs, and commercial brands don’t differentiate between the two terms, and there are currently no reliable standards for naming the product flour or meal. The best almond flour for baking in my opinion is one that has been ground very fine. But even those may give you different results because all almonds are different. Taste is different and some are oilier. After doing some tests, I found the best brands for baking are by Honeyville, Welbees and Nuts(.com). Hope this helps.

  42. Fudge August 11, 2013 at 10:24 am Reply

    hi I want to try out this recipe, could you tell me the equivalent of the cups in grams please?
    thank you 🙂

  43. dee August 11, 2013 at 4:03 pm Reply

    this looks delicious! what can i use in place of arrowroot or tapioca? i have neither :/

  44. Emily August 11, 2013 at 5:00 pm Reply

    Made this tonight. Love the taste!!! It is short like a banana bread in my 8×3.5in pan. Was wondering if you’ve ever tried doubling the recipe to make a taller loaf? Great recipe!

  45. Lisa Baker August 12, 2013 at 3:53 am Reply

    mine didn’t rise up as much as the one in the picture either…also it stuck to the bottom of pan in spite of cooking spray…I guess I should have sprayed liberally! waiting for it to cool to cut, though the pieces that were stuck in the pan tasted good…if you use coconut cream instead of the greek yogurt, do you need to refrigerate it to make it thick or does it work in liquid state from the can?

    • adriana August 13, 2013 at 10:27 am Reply

      Lisa, I don’t use cooking spray, I line my pan with parchment paper and sometimes grease it with coconut oil. I advise you use parchment paper next time. If you use coconut milk in place of the greek yogurt you will need to refrigerate the can overnight and use the coconut cream that forms on the top of the can.

  46. Jason Powers August 15, 2013 at 10:45 am Reply

    I made the Paleo Sandwich Bread today, it came out really good. My girlfriend and I are really enjoying it and made a couple of sandwiches with it. I was wondering if I could add raisins and cinnamon to the recipe to make another version of the bread. The recipe was great and we will make it again. Thanks.

    • adriana August 15, 2013 at 11:17 am Reply

      yes, absolutely! Let me know how it goes.

  47. Karen Avila August 17, 2013 at 2:22 am Reply

    hi Adriana! I tried this recipe but tweaked it a bit since I don’t have arrowroot flour. I used rice flour for the meantime cause it’s the only one I have here. Since I also have only one egg available, I reduced the other ingredients to 1/4 of the original. The recipe yielded one mini loaf bread. Tasty and tender texture like regular flour bread with a little gritty texture cause I just ground slivered almond in a seed grinder. But still loved the outcome. and it smells fantastic during baking. I posted the image in my instagram at Thank you for sharing your recipes to the world.:-)

    • Willow February 15, 2016 at 7:49 pm Reply

      The gritty texture is actually from the rice flour, not the almonds. In a pinch, cornstarch works to replace the arrowroot if you don’t have tapioca, but rice flour acts very differently than any other flour or starch I’ve used in every application I’ve ever used it (gravies/sauces, quiche/egg pie, brownies/muffins, etc), and it’s ALWAYS gritty. ?

  48. Elle August 17, 2013 at 2:52 pm Reply

    Just took this bread out the oven….YUM! I didn’t have arrowroot powder or cornstarch, so I substituted that for gluten-free all-purpose flour, and it came out amazing. I also substituted a the whole flax-seed with rolled oats, added 2 tbs of chia seeds (I wanted a high protein bread) The only thing I would add: 1tbsp of honey to cut a bit of the overly savory-taste. I used a 9″x4″ loaf pan, so my bread unfortunately isn’t sandwich bread height, but what can I do to fix that?? Just use a smaller pan or make more to fill out the volume better? I know others have asked the same question, but the only solution I saw, and felt was reasonable, was to make 1.5x the amount of mix….has anyone tried this? I was wondering if anyone has tried to use 2 whole eggs and 2 whites instead of 4 whole eggs….any insight as to how this would change the bread?

    Thanks for the recipe! I will be making this bread again 🙂

  49. J August 19, 2013 at 7:20 pm Reply

    My boys and I LOVE this bread! It’s wonderful to hear the kids get excited about making it 🙂
    The only downside is that it is small and we eat almost all of it in a day! I’d love to make several loaves at a time and freeze them. Have you tried freezing it? How do you wrap it and how long does it last in the freezer? Thanks so much for this recipe, it’s made going paleo so much easier for my family, especially when I think about school lunches!

  50. wheatfreeandeasy August 21, 2013 at 11:48 am Reply

    I just made this today, and my husband, toddler, and I all loved it! We used ours for cheese and tomato sandwiches, and my husband managed to eat about half of the loaf before it even cooled. Like another person mentioned, I had to bake mine longer, but for me it was nearly twice as long (I’m at a relatively high altitude, maybe that’s why?). As yet another person said, it will now be a staple in our home too!

    • adriana August 21, 2013 at 12:03 pm Reply

      🙂 Thank you for the feedback

  51. Kapu August 26, 2013 at 7:17 am Reply

    What can you use in place of arrowroot powder? Thanks 🙂

  52. Jennifer Kovelan August 29, 2013 at 5:31 pm Reply

    This looks great – can’t wait to try.
    One thing though… cooking yogurt destroys all of the bacteria, so while I’m sure it tastes great, this bread is not delivering any active bacteria when eaten.

  53. Marie September 2, 2013 at 8:23 am Reply

    Absolutely delicious recipe!! I had to use corn starch since couldn’t find arrowroot powder, but still ended up great!!

  54. Jenn September 3, 2013 at 5:10 pm Reply

    I’m so excited to try this bread! I do not have flaxseed meal though. Can I just increase the almond meal?

  55. Fleur September 7, 2013 at 4:02 am Reply

    Great recipe! I’m missing bread a little since i went paleo. I will check your recipe as soon as possible. Thanks!

  56. Eilene September 13, 2013 at 5:29 am Reply

    I followed this recipe meticulously…but this “bread” is nothing like sandwich bread. Extremely dense and super fatty (greasy) and my son can’t pick it up without it falling apart for a school lunch (Exactly what I wanted it for). I used the coconut cream instead of yogurt and homemade almond flour which was super fine from a quick final mix in the Vitamix. I’ll use it up with Jelly but I couldn’t imagine adding more fat to it like butter or almond butter…it already qualifies as a paper weight LOL.
    Did anyone have the same outcome with regular butter or coconut oil? Maybe the yogurt comes out lighter and fluffier? I am curious to hear any input. Thanks

    • adriana September 13, 2013 at 5:59 am Reply

      Eilene, one of the reasons your bread did not turn out as expected could be due to the almond flour you used. The almond four I recommend for this bread is very fine and blanched. What do you mean by a final quick mix in the vitamix?
      Also if you over mix the batter when using almond flour, you need to mix it just enough to combine the ingredients or the flour will get oily. Please read the comments above as many people have made this bread with success even when using coconut cream. Thanks and let me know if I can help further.

  57. Eilene September 14, 2013 at 11:23 am Reply

    Thanks for the reply Adriana. What I meant by a quick mix in the Vitamix was that I “Vitamixed” it one more time to be positive it was as fine as could be. I keep almonds frozen and I use them up over time to make milk, then dehydrate the pulp and then turn it into flour. I will have to think about buying the flour already made again…seems like I’d be going backwards in my slow but steady journey of making the most of my whole ingredients. I wonder if blanched flour would work better…I’ve read that the the only difference with the skins is the little brown specks that don’t bother me. I may try again at some point.

  58. Jamie September 18, 2013 at 3:18 am Reply

    I’ve heard a lot of negatives to using almond flour. Do you know the exchange rate for coconut flour?

    • adriana September 18, 2013 at 8:52 am Reply

      almond flour is simply ground up almonds with the skin removed. Coconut flour can not be substituted for almond flour without changing the whole recipe.

  59. Svetlana September 22, 2013 at 12:00 pm Reply

    Hello Adriana, I want to try your recipe so bad, can I use xantham gum instead of arrowroot?

    • adriana September 23, 2013 at 11:38 am Reply

      I have not tried it with xantham gum, but it might work. Corn starch is also a good substitute. Let me know if you make it and how it turns out.

      • Svetlana September 25, 2013 at 8:41 am Reply

        I will try it with xantham gum only because I am on the low carb diet, I can’t use cornstarch or arrowroot. The only thing I am afraid of is the proportions, xantham gum is a very strong thickener and can make bread too dense.

    • helen November 18, 2013 at 2:38 pm Reply

      Did you ever try this recipe with Xantham gum? I am also on a no starch/carb diet and cant use arrowroot or cornstarch either. Please let me know how it turned out and how much you had to use?

  60. Melissa September 22, 2013 at 12:22 pm Reply

    To the person asking about a substitute to flaxseed… maybe Psyllium husk or Psyllium husk powder would work? Not sure of the ratio, but may be worth a try 🙂

  61. Joy September 26, 2013 at 11:25 am Reply

    Have anyone tried this recipe with gf all purpose flour?

  62. ddwebb September 28, 2013 at 3:22 am Reply

    Here is a link to the Honeyville website. You can order the flour in bulk for only $4.99 shipping. Here is the link. Also, the individual bags are cheaper than on the Amazon site.

  63. Ben September 29, 2013 at 7:42 am Reply

    Ours came out very dry. Is the 2 cups flour right?

    • adriana September 29, 2013 at 10:44 am Reply

      I am almost certain your bread came out dry because of the almond flour you used. What brand did you use? I found that the best almond flour for baking is by Honeyville (see above). Their flour is very fine and has no chunks of almonds like the others I tested. This significantly affects the consistency of the bread.

  64. lynl September 30, 2013 at 6:55 am Reply

    Thank you so much for this recipe! I’ve made it several times and I love it for myself. I have tried many versions: coconut oil, ghee, butter, coconut cream, refrigerated coconut milk from a can, shaken (after a couple of days in the fridge) and full fat yogurt. I always beat my eggs for 2-3 minutes (by hand) until very frothy before adding the wet ingredients then beat them again after incorporating wet ingredients to get them thick. Although I like them all, I have had the best results for rising (and actual ‘bread-like’ texture and loft) from coconut oil and yogurt. My husband eats gluten-free but not paleo so when his favourite GF bread was out at the store he was stuck (he’s a ‘must eat sandwich for lunch’ guy and we’ve tried all the GF varieties in our store, some of them complete rocks!). I offered to make him a loaf and he accepted (he’s had this loaf before but felt it’s texture was more like a banana bread or zucchini bread than sandwich material). I got rave reviews from him today about the bread for his sandwich (made with coconut oil and yogurt). Total convert!!

    • adriana September 30, 2013 at 9:06 am Reply

      That is so awesome Lynl! Thanks for sharing!

  65. Sheri September 30, 2013 at 7:31 pm Reply

    I made the recipe with ingredients exactly as written…no substitutions, however, based on other feedback, I cooked it an extra 10 min. It came out PERFECT (not dry). And, I did use Bob’s Red Mill almond flour. I rubbed butter on the sides of my (9x5x2.75) Bakers Secret loaf pan before putting the batter in it, and it came out compact, firm, clean, easy to slice in very thin slices, and toasts without falling apart. This definitely is the best tasting paleo/gf bread I’ve ever eaten. Mine, too, was only a couple of in. high, so I will make 1.5x the recipe, next time, to get a higher loaf. I’m thinking it will have to cook longer than the 35 min. I did for normal batch, though. QUESTION: has anyone tried any variation of this recipe using yeast? To the people who wanted to use their breadmakers, this would be the only reason to use a breadmaker (getting loaf to rise). I confess I tried this very thing the 2nd time I made the bread, but don’t have enough culinary/breadmaking skills to know why it didn’t rise more than the quick bread method (no sugar to activate the yeast more?). I substituted the baking soda for the pkt of yeast, and also added 2 tsp of xantham gum, thinking that would provide more cohesiveness for an expanding loaf, since this ingredient is often a suitable replacement for gluten in GF recipes. Maybe because I mixed all ingredients together before putting the batter in the machine’s bread pan & added yeast on top (yeast didn’t mix in too well) instead of letting the machine do the work by putting in first the wet, then dry ingredients on top of that, then finally yeast, per usual breadmaker directions. Any thoughts? Adriana, thank you so much for creating & sharing the recipe. ;o)

  66. Sheri October 1, 2013 at 4:10 am Reply

    I meant the yeast was made substitute for the baking soda

  67. ddwebb October 5, 2013 at 2:32 pm Reply

    I used Now brand almond flour, and it turned out great!

  68. Julie Yarbrough October 8, 2013 at 8:03 am Reply

    I made this bread today and it smells great. I am hoping with fewer eggs my family will like it as my other paleo bread has 6 eggs. I love it but my girl doesn’t like the smell. I may try it with coconut flour too as one of my other daughters has a severe nut allergy. It is hard to please them all, right? Sheesh.

  69. Deanna October 10, 2013 at 12:06 pm Reply

    Thank you so much for sharing your recipes. My family and I are greatful there are people like you that shares their talents, and my dear you are talented

    • adriana October 10, 2013 at 12:15 pm Reply

      awww, thank you so much. I truly appreciate your kind words.

  70. Alexis October 12, 2013 at 12:10 pm Reply

    I just want to say I LOVE YOU! I have tried every gluten free bread recipe and I haven’t liked any of them. This bread turned out perfect. You are a genius!!! Welcome to my family lol

    – Alexis

    • adriana October 13, 2013 at 9:23 am Reply

      lol 🙂 Thank you for the kind words

  71. Katie October 19, 2013 at 2:53 pm Reply

    I have just made this now. It’s on the counter cooling. I replaced the arrowroot with tapioca flour as they are similar (and I didn’t have arrowroot), I also added about 1 1/2 tbs of chia seeds to the mix (just because I add them to absolutely everything). I’m very excited to try this!

  72. Cynthia October 21, 2013 at 4:32 pm Reply

    Hi, I just made this bread for the first time & my fiancé & I absolutely LOVE it! I did not use the flour you recommended my first time around as I am knew to “gluten free” & just picked a bag of almond flower off the shelf without realizing the specifics but I still loved it & will try the blanched almond flower next time around! I have been a bread lover my whole life so trying to implement the Paleo, Gluten free life style is a bit challenging for me! I must say you “saved” the day today! I do want to say that the bread came out closer to a more corn bread type then a traditional sandwich bread consistency. Do you have any tips I can use to make it as close to a traditional white bread for sandwiches? I would love to hear from you as I am a complete novace at this lol…thanks again! I’m so glad I found your sight so early in the game for me 🙂

    • adriana October 22, 2013 at 10:43 am Reply

      I am happy you love this recipe! The consistency you got could be from the almond flour you used. Baking with almond flour is a little tricky and that is why I always list all the ingredients I use so that there is no problems.

  73. Kristin October 21, 2013 at 5:05 pm Reply

    Was wondering if their is any substitue for the flax?

    • adriana October 22, 2013 at 10:39 am Reply

      The flax meal is what gives this recipe that “wheat” like flavor

  74. Patty October 25, 2013 at 8:35 am Reply

    I just made this bread and it was delicious! Thank-you

  75. Lisa October 27, 2013 at 9:42 am Reply

    What do you think about substituting the almond flour with hazelnut flour?

    • adriana October 28, 2013 at 8:35 am Reply

      That’s a hard question to answer since I haven’t tried this. Maybe if you blanch the hazelnuts first and grind it very fine, but I feel like it would not taste like bread and would have a distinct nutty flavor

  76. Deborah Davis November 2, 2013 at 2:18 pm Reply

    My bread didn’t turn out well at all. I don’t use dairy, so I couldn’t use the yogurt and that might be it. I also has some issues with my coconut cream taking it’s good ole’ time melting and blending, so my “wet” mixture sat longer than it should have and that might have caused some issues. I will try again, but the flavor and consistency reminded me more of a banana bread than a sandwich bread. So far, not a fan. Hope I can make a go of it next time.

  77. Svetlana November 3, 2013 at 11:35 am Reply

    Hi Adriana! Thanks again for you recipe

    I tried substituting xantham gum for arrow root , it worked !

    Some people have issues with rising of the bread, I learned what if you add more moisture ( like an extra egg) and increase the temperature 15-25 degree it helps, especially for people like me who live in a high altitude or dry climates.
    Now my bread is rising very well !

  78. Erica Fleck November 3, 2013 at 12:11 pm Reply

    Took me 4 tries, but the 4th loaf is fantastic! The other 3 taste good, just not the correct consistency.

  79. Kris November 3, 2013 at 1:24 pm Reply

    So flax is not a necessary ingredient?

    • adriana November 4, 2013 at 7:25 am Reply

      yes, if you omit the flax meal your bread will not be the same.

  80. Suzanne November 3, 2013 at 5:39 pm Reply

    YUM! I am going into week 3 of Paleo and missed bread. This is yummy although I need I smaller pan because it’s short. Not that that matters, I eat it alone or with grass-fed butter anyway! 🙂 I did have flax seeds, just the ground flax. And I used coconut oil (not butter) and coconut cream. It came out great! I cooked it for 35 minutes because even though the toothpick came out clean, it still didn’t “look” done. 35 minutes was perfect! Thanks for the recipe!

  81. Suzanne November 3, 2013 at 5:40 pm Reply

    *didn’t have flax seeds…oops!

  82. Sara November 4, 2013 at 8:02 am Reply

    Wow! I was so surprised by how moist and bread like this is! I have tried other paleo breads and they were not good. I used half coconut oil and half butter as well as regular plain full fat yogurt. It did take a bit longer to bake in my oven as well. I bet it would be yummy with the addition of spices, too! Thanks for sharing!

  83. Sara November 4, 2013 at 8:04 am Reply

    oh… i also used my own ground almonds and it worked great.

  84. Kathy November 6, 2013 at 4:17 pm Reply

    I just made this and I LOVE it! Because of some of the comments, I baked it for 35 minutes. I also put a tablespoon of honey in it. It’s perfect! My daughter, husband and two grandsons love it also! Thank you so much!

  85. Arlene November 10, 2013 at 1:14 am Reply

    I’ve made this recipe at least 4 times & still can’t believe how easy & delicious it is. I also bake it for an extra 5 min. Thanks for providing this recipe!

  86. Michelle Rodgers December 8, 2013 at 3:09 pm Reply

    I just made this tonight…I must say I was NOT holding out much hope, but O-M-G…it turned out delicious!! I didn’t have flax seeds (I used Chia seeds instead) and I didn’t have flaxseed meal…but had Flaxseed milled….and hey…it worked!! Thank you so much for the recipe. My only issue was that the top didn’t brown, it stayed kind of white-ish, I didn’t want to leave it in any longer cause I was afraid of over-cooking…any tips for getting the top to brown?

  87. Teesha December 12, 2013 at 8:34 am Reply

    Hi Adriana! I’m new to baking with almond flour and I’m hesitant on purchasing Honeyville flour for $40….yikes! Have you ever used the Bob’s Red Mill Almond Meal/Flour? Does it work just as well? Any help is greatly appreciated! Thanks for sharing your recipe!

    • adriana December 14, 2013 at 10:49 am Reply

      I prefer Honeyville because their almond flour is ground very fine and does not have any larger pieces which would affect the consistency of whatever you’re baking. We’ll worth the price.

  88. Carolyn Baeta December 28, 2013 at 6:14 am Reply

    I just baked this bread and it didn’t really rise. It’s about half the size of the picture. Any idea why that would be? Should I try using a smaller pan next time?

    • adriana December 30, 2013 at 6:49 pm Reply

      What size pan did you use?

  89. Cindy H January 4, 2014 at 4:26 pm Reply

    I have made this bread at least six times. Me and my family love it! Thank you!

    • adriana January 5, 2014 at 10:53 am Reply

      🙂 So happy you like this recipe! Thank you for your feedback.

  90. Sam January 7, 2014 at 12:41 pm Reply

    I don’t have flax meal (or chia) available, can it be replaced by more eggs or another substitute?

  91. Babette Donnelly January 7, 2014 at 3:47 pm Reply

    My husband and I just started paleo at the beginning of the year and we both knew that giving up bread would be hard. Probably harder for my husband who is a steak bread and potatoe type of guy. We both absolutely loved it. I will have to double the recipe but as for this loaf he added a little butter and honey and said it was extremely filling. Thanks again

  92. Dhea January 29, 2014 at 12:33 pm Reply

    I can’t have eggs… do you have tips on how to make this work and still be a yummy bread with out using eggs? I have an egg replacer mix… it does ok but still leaves my bread crumbly and it breaks apart.

    • adriana January 30, 2014 at 6:05 pm Reply

      You can try a flax egg (3 T water with 1 T ground flax seed).

  93. Christin January 29, 2014 at 3:25 pm Reply

    Would it be possible to use 2 whole eggs and 2-3 egg whites instead of the 4 eggs as the recipe calls for? Would this possibly make the bread rise more or be a little less dense? I can’t wait to make a loaf this weekend!

    • adriana January 30, 2014 at 6:03 pm Reply

      I can’t say for sure Christin. Please let me now how it comes out if you try it. If you follow the recipe your bread should not be dense.

  94. Debbie March 3, 2014 at 11:47 am Reply

    I made this bread today using the same exact ingredients and baked it for 25 minutes, edges were brown, toothpick inserted in the center came out clean. It looked great and smelled wonderful. Unfortunately when I tried removing from pan after it cooled, it fell apart. It was not cooked at all in the center. 🙁 I thought I finally found a good bread recipe that came out perfect the first time! Not sure what I did wrong.

    • adriana March 5, 2014 at 9:13 am Reply

      Debbie, I am confused because you said your toothpick came out clean, but it was not cooked in the center after cooled. Please try cooking longer next time and make sure to insert the stick all the way into the bread to make sure it is cooked.

      • Debbie March 5, 2014 at 11:50 am Reply

        I inserted the toothpick all the way in several spots and yes, it came out clean. I was very shocked that it was not cooked once it cooled. I put it back in the oven for an additional 35 minutes for it to be cooked throughout, but doing that after it had already cooled has affected the texture some. I will try making it again.

  95. Mei March 5, 2014 at 8:44 am Reply

    I live in New Zealand and have been paleo for some time. This recipe was so easy to make and so delicious. Like many others on your list, my husband was struggling without bread too, so thank you so very much. I believe the it is better than the regular l
    Loaves sold to people and they ate missing out!

  96. Christina March 9, 2014 at 6:19 am Reply

    Can I use raw cashew flour or cashew butter if I add more arrowroot?

    • adriana March 9, 2014 at 10:46 am Reply

      I don’t know Christina, its hard to say. Would be an interesting experiment. Please let me know how it turns out if you make it that way.

  97. Christina Mickens March 12, 2014 at 9:57 am Reply

    It’s in the oven right now! I’m hoping it will come out as good as it is looking! 🙂

  98. Christina March 12, 2014 at 11:37 am Reply

    Made with moderation and it turned out amazing !

  99. Heather April 2, 2014 at 4:09 pm Reply

    Can you substitute the almond flour with coconut flour?

    • adriana April 3, 2014 at 9:11 am Reply

      Heather, coconut flour will not work as a substitute for almond flour in this recipe.

  100. Gabrielle April 2, 2014 at 4:59 pm Reply

    I made this with a small tweak – I separated the egg whites, and beat them in a stand mixer with a pinch of cream of tarter until they were stiff. The yolks went in with the rest of the wet ingredients, and I mixed everything together without the whites. Last, I folded the whites in and baked it.

    it was as light and fluffy as any wheat flour bread!

    • adriana April 3, 2014 at 9:09 am Reply

      Thank you so much for sharing Gabrielle!!

  101. Jazzmin9 April 2, 2014 at 7:16 pm Reply

    This recipe looks delicious. I’m looking forward to making it soon. Quick question: I totally get why yogurt is good for you, but — aren’t the specific benefits of yogurt you cite here (live cultures) negated by the fact the bread is baked? I don’t think any type of active culture would survive the oven… am I wrong?

    • adriana April 3, 2014 at 8:55 am Reply

      Jazzmin, you are correct and the active cultures in the yogurt will not survive during baking. However, the reason why I mentioned those facts about yogurt on my post is because a lot of people following a paleo diet simply won’t eat dairy because at one point dairy was classified as “not paleo”. There are so many amazing health benefits from eating fermented foods and raw, organic dairy from pasture raised animals that I feel it is important to educate people.

  102. Nic April 4, 2014 at 10:30 am Reply

    We’re loving the taste and texture of this–but like a few others, I came out with a dense. flat loaf (only about 1 1/2″ high). The liquid mixture seemed very thick, and the combined batter was almost a dough going into the pan, not exactly pourable. I know some almond flours behave differently; I used Bob’s Red Mill (only thing readily available here), if that makes a difference.

    I followed the recipe without substitutions and used the recommended size pan. Any ideas on how to fix this? Thank you for your time!

    • adriana April 5, 2014 at 6:28 pm Reply

      Nic, I highly recommend you try making this bread with Honeyville almond four. Bob’s red mill does give a denser consistency. Also, you can try to follow Gabrielle’s tip above.

  103. Ann April 9, 2014 at 4:49 pm Reply

    Hi, baked this last night – turned out fantastic and tasted great! Thanks for an easy to make bread. Greatly appreciated.

    • adriana April 10, 2014 at 4:56 am Reply

      Thanks for your feedback Ann!

  104. Kim April 10, 2014 at 11:25 am Reply

    Just made this exactly as listed with one sub of chia seed meal (made in dry Vitamix container) for the flaxseed meal, baked extra 5 minutes. Need to jiggle it out with a flat pancake flipper as though I did oil the pan, I did not use parchment as recommended. The loaf rose well in my 8.5 x 4.5 metal loaf pan. Hope everyone here likes it! I will report back. I plan to freeze some slices too.

  105. Tiffany Kelley April 18, 2014 at 5:14 am Reply

    I just tried this recipe this morning and love it! It didn’t take much time to mix up and bake. It’s soft and delicious with butter and jam. I will let it sit out tonight and make French toast with it for Saturday morning breakfast!
    Thanks for this recipe

  106. Krishna April 25, 2014 at 2:58 pm Reply

    Wow – great bread recipe, let alone paleo! Thank you! After reading other posts I doubled the recipe and whipped my egg whites to soft peaks, folding in gently at the end. Didn’t have enough flax so used combo of chia and flax. This made 2 good sized, lovely light high topped loaves, topped with nigella and sesame seeds (reminiscent of my favourite turkish bread from the old days). What an amazing taste and texture this bread has – will experiment with it now – I think it will be yummy with some fresh rosemary chopped and folded through or maybe lemon thyme and goats cheese feta…..

  107. Kelly April 27, 2014 at 1:42 am Reply

    I’m new to the paleo lifestyle, if I’m honest I’m new to healthy non fast food lifestyle as well. I have recently undergone gastric sleeve surgery and had thought I would never be able to eat a sandwich ever again. Then I found the Paleo food movement and in particular your site. I have tried a lot of your recipes and this bread is my favorite. I love how moist it is and that it remains fresh for a full week. It also freezes well too. Thank you so much for re-introducing me to the sandwich.

  108. Lynn May 6, 2014 at 1:53 pm Reply

    I am new to Paleo and have been craving my brand so I made this today and it is soooo yummy! It was a little oily but after reading through some of the comments I am thinking it is the brand of almond flour I used so next time I will cut back on the oil just a bit.

  109. Courtney May 25, 2014 at 3:59 pm Reply

    Hi! I live at just under 7,000 feet in CO. Any adjustments needed for baking at this high altitude? Thanks so much!

    • adriana June 3, 2014 at 1:23 pm Reply

      Courtney, I am really not sure. Maybe someone else here can help to answer your question.

  110. Cat July 17, 2014 at 11:09 am Reply

    Mine tasted a bit like cornbread. Is it because I used golden flax instead of the regular? This is my first time cooking with these ingredients. My 1 year old absolutely loves it and is right now asking for more. 🙂

  111. Mari July 20, 2014 at 6:31 pm Reply

    I just made this bread today … Sooo delicious! Love it. Thank you so much!

  112. Mari July 20, 2014 at 6:33 pm Reply

    I just made this today and this bread is so delicious! We Love it. Thank you so much!

    • adriana July 22, 2014 at 2:55 pm Reply

      Thanks Mari!

  113. Kara July 24, 2014 at 5:53 pm Reply

    I wonder if tapioca flour/starch is an ok substitute for arrowroot..they’re both starches haha.

  114. Kai August 25, 2014 at 8:04 am Reply

    Just made this bread. What I used : Sprouts bulk almond meal ( its not blanched and not superfine), TJ’s coconut oil and coconut cream. I used arrowroot and golden flax meal that I milled myself. Pan size: per recipe
    My results: A nice golden loaf which did require an additional 10 min of bake time! I was very careful as to “fold” in the wet ingredients to the dry. It was “pourable” into the pan. I did not chill the coconut cream ( as I bought “cream” not milk). Next loaf I will chill it first. My loaf did not rise as much as in the picture, but only slightly “shorter”. So a smaller pain ( 7.25x 3.5) might fix this.
    Overall flavor: Spot on yummy!!!! The bread is light and moist, and holds up well to a nice slice. A tad on the “oily” side, but as stated I did not use blanched flour so that may be the contributing factor. Will update when I make another batch using either a fine milled version of the almond meal I have or am able to purchase the Honeyville Almond Flour. This reminds me a tad of Irish Soda Bread, in its density and tenderness!! Can’t wait for it to cool entirely so I can make a sandwich. Perhaps Goat Cheese with Heirloom Maters and Basil!!!!

    • adriana August 25, 2014 at 8:58 am Reply

      Thank you for your feedback Kai! 🙂

  115. Rose S September 25, 2014 at 6:59 am Reply

    First time I made this was two odd weeks ago. It was good but didn’t satisfy my bread craving. I made it with coconut cream (found a can of it at Trader Joe’s). I also separated the eggs and beat the whites until soft peaks and folded them into the mix last. I also used almond meal — biggest mistake.

    Made it again to nights ago. Subsituted sour cream for the yogurt. And I had found a three pound bag of the Honeyville almond flour at Costco. (It was under S20 if I remember correctly.) The bread came out so wonderful. The flour made a huge difference. Next time I make the bread I will again separate the eggs though. I only have a loaf pan that is 9 by 5 inches so the bread does come out a little flatter than it should. Between the correct flour and fluffing the egg whites it should be very close to a regular loaf of bread.

    By the way, first loaf mostly hit the garbage. The second loaf seemed to disappear by half yesterday. Thank you. I have so missed gluten based breads and this is a excellent replacement.

    • adriana September 25, 2014 at 8:38 am Reply

      Using finely ground almond flour makes all the difference. The best brand is by Honeyville, all other I try to bake with did not turn out the same.

  116. Janaki October 13, 2014 at 9:24 pm Reply

    I have been trying out different Paleo breads almost daily for a couple of months now. So far, this is the best, taste-wise and structure-wise. Thank you so much for this wonderful recipe.
    I did a few tweaks though: I didn’t have enough almond flour in the house, so I used half chestnut flour and about a tablespoon of buckwheat flower (not totally Paleo, I know). I used goat yogurt and tapioca instead of arrow root.
    It was fabulous, not dense at all, but almost the same structure as a good quality bread. The taste is delicious.

    here is a picture of the bread, definitely going to make this one very often. My husband and daughter also loved it the best so far.

    • adriana October 14, 2014 at 6:44 pm Reply

      Thank you for your feedback and for sharing a picture of your bread Janaki! 🙂

  117. Martha November 12, 2014 at 3:05 pm Reply

    This was very tasty. Can I use coconut flour instead of arrowroot? Coconut flour is way more low glycemic. The recipe is fabulous! I love the way the coconut oil tastes in the bread 🙂 YUMMY!

    • adriana November 13, 2014 at 9:55 am Reply

      Martha, the properties of coconut flour are very different than arrowroot powder. It will not work the same, but you can try it anyway. If you do, I suggest adding 1 or 2 more eggs and maybe more yogurt or milk if your batter looks too dry. Please let me know how you adjust the recipe and how it turns out. Thanks!

  118. Emily November 30, 2014 at 2:28 am Reply

    Thank you for a lovely recipe. I went gluten-free and semi-paleo earlier this year to heal an unresolved health issue. This is, by far, the best and most tasty bread recipe I’ve come across. My husband and I agreed to make this on a weekly basis.

    I look forward to trying more of your recipes!

    • adriana November 30, 2014 at 7:17 pm Reply

      That is so great Emily. I’m so happy you and your husband like my recipe. Please take a picture of it next time you make it and post it in the comments. I’d love to see it! Thank you so much for your feedback.

  119. P four December 5, 2014 at 5:38 am Reply

    Hi sds yum! What can I sub for butter or coconut oil? Rice oil or olive oil? The 4 eggs? Does a good live full fat plain yoghurt work?

    • adriana December 5, 2014 at 12:43 pm Reply

      In place of butter or coconut oil you can use palm shortening. Would be hard to sub the eggs with something else in this recipe because they give structure to this bread. You could try using chia or flax eggs, but I have not tried this before. Plain yogurt should be fine.

  120. MarionT December 6, 2014 at 4:28 pm Reply

    My husband is a new diabetic and was put on the Paleo Diet. I have tried multiple grain free breads and have been disappointed with each and every one of them!! I don’t care for their taste and they are too small to use for a sandwich. I just baked your recipe and it has a nice crust, is MOIST on the inside, it ROSE and it tastes wonderful!! I am so very pleased and appreciative!! My search for bread is now over. Thank you so much for this ((( <3 )))

    • adriana December 6, 2014 at 6:48 pm Reply

      This makes me so happy to hear Marion! Thank you so much for your feedback. This means the world to me!

  121. Wendy December 19, 2014 at 10:34 am Reply

    So, I cannot eat flaxseeds or chia seeds. What are my options? TIA

    • adriana December 19, 2014 at 6:46 pm Reply

      Wendy, the flaxseed meal and seeds are used in this recipe to give the bread a more wheat-like taste. You can omit both and add an extra 1/3 cup of almond flour for volume.

  122. Lina December 19, 2014 at 10:46 am Reply


    first of all thank you for your awesome recipe.
    I just made the bread and though its taste is great, it did not rise at all.
    What did I do wrong?
    (The batter seemed very dry and I had to knead it with my hands a lot to combine all the dry ingredients with the wet ones – might that be the problem?)

    • adriana December 19, 2014 at 6:25 pm Reply

      Lina, what brand of almond flour did you use and was it blanched? Do you think you might have forgotten to add one of the ingredients listed?

      • Lina December 20, 2014 at 1:29 am Reply

        I used almond flour ( I thought it was blanched, but I’m not sure anymore) which was partly deoiled. I didn’t forget any of the ingredients and followed the recipe strictly.
        Do you think it might have been that the almond flour is not blanched – and what should I do then?

        • adriana December 27, 2014 at 1:05 pm Reply

          Hi Lina, the secret to baking perfectly with almond flour is by using the “right” kind almond flour. This means your almond flour should be ground into fine powder and have the skin removed. There are only a few brands I recommend. Both Honeyville and Welbee’s blanched almond flour work well for baking. Bob’s Red Mill brand will not works, it creates oily, dense baked goods that also sink in the middle.

          • Lina February 9, 2015 at 9:37 am

            Thanks for the advice, Adriana!
            I used a different kind of flour this time and the bread turned out great!!
            Tastes really good and rose perfectly!
            Thanks! 🙂

          • adriana February 9, 2015 at 2:23 pm

            Awesome! Using the right ingredients in grain free baking is very important 🙂

  123. Jessica January 10, 2015 at 12:22 pm Reply

    I live in Norther Colorado & have TONS of trouble with my bread recipes NOT rising above 2″! I need help 🙂

    • adriana January 11, 2015 at 9:38 am Reply

      Jessica, have you tried making my bread? Baking with almond flour is usually not an issue. However, this bread does not rise as much as traditional breads, so keep that in mind.

  124. Jenny January 18, 2015 at 11:14 pm Reply

    Really chuffed with how it turned out although I ended up cooking it way longer than the recipe suggestion, 50 mins total in a 180C oven as the middle was very slow to cook.
    I pre whipped the egg whites as someone else suggested and used natural instead of greek yoghurt as that’s all I had. Thumbs up from me and my two daughters but waiting for hubby to come home for the real test as he is a Coeliac.

    • adriana January 19, 2015 at 7:59 am Reply

      That’s great to know you and your daughters like it Jenny! Thank you for your feedback and for sharing your photo! What did your husband think?

      • Jenny January 19, 2015 at 5:31 pm Reply

        He really liked it (and he is fussy!). We had it as toast this morning with poached eggs but both thought it a bit too heavy the second day. Definitely better eating the day it is baked.

  125. Kai January 19, 2015 at 8:38 am Reply

    I have made this several times and have always dbl’d the recipe as I have a large loaf pan. I have made a few modifications to it over the last couple of batches ~ I changed out the soda for baking powder! Seems to have created greater loft. I changed out the arrowroot powder for tapioca flour, which I like better ( although no difference in flavor, some in texture). I lowered the oven temp to 325 and increased the baking time to 55 min to insure the interior center was cooked. This last bake, I added about a cup of dried currants and it was fabulous. Just a hint of sweet ever so often is a wonderful addition.

  126. Kai January 19, 2015 at 8:41 am Reply

    Ohhhh and I plan on making another modification by the reduction of the coconut oil to 9T rather than a doubled 12T. I find the dbl amount is a bit to “greasy”!!

    • adriana January 20, 2015 at 8:00 am Reply

      Kai, thank you so much for your feedback and for sharing your modifications with me! It’s great to know that these variations work well.

  127. Jessica January 23, 2015 at 7:22 am Reply

    Thank you Adriana! I will give them a try.

  128. Kat January 30, 2015 at 5:08 am Reply

    Best bread I’ve found so far! I just used almond meal instead of blanched almond flour as I haven’t gotten around to buying any yet but it is so yummy! Had some left over chicken from a roast last night and it was definitely one of the best chicken sandwiches I’ve had for a long time! Same as Kai though I think I’ll drop back the coconut oil next time by maybe a tbs or 2 🙂

    Got to love the science of cooking 😀 It’s like doing experiments everyday but you get to eat them at the end ;D

    • adriana January 30, 2015 at 2:56 pm Reply

      🙂 Thanks for your feedback Kat. So happy you like the bread!

  129. Renee February 5, 2015 at 9:20 am Reply

    I had a craving for a sardine and onion sandwich. What I love about Paleo breads is that you don’t have to wait for them to rise. Just mix and bake. I tried this recipe today, and it didn’t disappoint. This may be my favorite yet. Thanks so much. BTW my sardine and onion sandwich was delicious.

    • adriana February 5, 2015 at 7:18 pm Reply

      Thank you Renee! I’m so happy to hear my bread recipe is now your favorite 🙂 Sardines and onions with a slice of this bread sounds amazing!

  130. Holly February 9, 2015 at 12:04 am Reply

    Has anyone found that this bread has spider-web like strands in it when you slowly pull it apart? Love the bread, just wondering what that’s all about? The only change I made was to use tapioca flour instead of arrowroot

    • adriana February 9, 2015 at 8:45 am Reply

      Holy, that sounds really strange! This must have to do with the ingredients you used.

  131. Lina February 9, 2015 at 9:34 am Reply

    Holly, I had those spider-web-things in my bread, too. And it smelled weird – I think it wasn’t really done when I took it out of the oven and it went bad quickly.
    I made a new one and left it in the oven longer and there were no spider-web-strands this time.
    Hope that helps!

  132. elayne February 16, 2015 at 6:30 am Reply

    This bread has a wonderful texture and taste. The time to cook needed to be increased to 40 min. as the center was still not cooked at the recommended time of 25 min. Will definitely make again. I might try cutting back on the coconut oil next time.

  133. David February 18, 2015 at 6:18 am Reply

    Thanks for the recipe! I’m going to make this tonight. But after reading the comments, I’m going to cream the butter first, whip the eggs, then fold in everything together gently until fully incorporated. That should give me the lightest mixture possible for the most rise.

    • adriana February 19, 2015 at 1:41 pm Reply

      You’re welcome David! How did the bread come out?

  134. Bee February 27, 2015 at 6:47 pm Reply

    Can I substitute coconut flour instead of arrowroot powder

    • adriana February 27, 2015 at 7:42 pm Reply

      Bee, coconut flour will not work in place of the arrowroot powder, but you can try using tapioca starch.

  135. Dorothy February 28, 2015 at 4:02 pm Reply

    Made this yesterday and it looked/tasted beautiful! Did not do anything special (whipping the white, creaming the butter, etc) .. just folded gently and it was just a beautiful golden color. I topped it with sesame seeds because the flax seeds had already been put away. I put the dough into two mini-loaf pans and they fit perfectly. Perfect way to get my bread cravings with gest. diabetes and got two thumbs up from my diabetic dad, too, who eventually stole my other loaf! Will be making again and again. Thank you!

    • adriana March 1, 2015 at 12:24 pm Reply

      Thank you so much for your feedback Dorothy! I’m so happy to hear you and your family like my recipe 🙂

  136. March 22, 2015 at 4:58 am Reply

    I’m excited to try this recipe.
    First, please tell me can I sub something for the eggs? I was thinking flax egg. One review mentioned soaked chia seed (how much chia to water? How would I measure this?)
    Thank you. Can’t wait to hear back from you and bake up a loaf!

    • adriana March 24, 2015 at 10:46 am Reply

      I haven’t tried baking this bread without eggs, and to be honest I think the texture won’t be as light and fluffy without it. However, you can try using flax or chia eggs.
      –> 1 tablespoon of ground flaxseed meal mixed with 3 tablespoons of water or another liquid replaces 1 egg.
      –> In place of 1 egg, add 1 tablespoon of ground chia seeds to 3 tablespoons of water (or other liquid) and allow it to form a goopy texture similar to raw eggs before mixing with the other ingredients.

  137. vera April 13, 2015 at 6:20 am Reply

    I am not sure what I did wrong but when I took my bread out after 25 min (mind you the stick came out clean in the middle) it wasn’t even half way done! The whole loaf just fell apart as a runny mess 🙁 apparently it was done in a few corners and middle but edges were still uncooked? (as I am writing this I wonder if it’s my oven?…)

    • adriana April 13, 2015 at 8:47 pm Reply

      Vera, a few things… If your stick came out clean and your cake sunk in the middle and was a “runny mess”, it could have been the almond flour you used. What brand did you use? This is important because if your almond flout was not blanched and finely ground, your bread would have come out exactly how you described it.
      Another possibility is that maybe your oven is not well calibrater (which is normal) and your bread needed to cook longer. I suggest next time you insert the stick in a few areas to ensure it’s done throughout. Also, it’s a good idea to purchase an oven thermometer to ensure the temperature is where you want it during baking. They cost less that $20, I got mine for less than $10.

  138. Christina May 12, 2015 at 1:51 pm Reply

    I had to bake mine a lot longer (about 50 minutes) because I only had whole milk on hand, not Greek yogurt. However, it rose up nicely and tastes great! Thank you for this yummy recipe!

    • adriana May 12, 2015 at 1:55 pm Reply

      It’s so great to know that this recipe works well with whole milk as well! Thank you for your feedback Christina 🙂

  139. Andrew Whitney May 16, 2015 at 1:51 am Reply

    Hi Adriana, I tried this recipe but the bread didn’t rise as much as I was expecting – it still tasted delicious though!. I used almond powder instead of flour and tapioca flour instead of arrowroot, but apart from that everything else was the same. Can you please let me know what I can do to make the bread rise more next time. Many thanks!

    • adriana May 18, 2015 at 3:23 pm Reply

      Andrew, what is almond powder? Is it the same as finely ground almond flour? It’s hard to say if it was the substitutions you made that led to your bread not rising while baking.

      • Andrew Whitney May 19, 2015 at 3:16 am Reply

        Hi Adriana, it looked like flour to me but it said powder on the packet. I’ll try again but see if I can buy some almond flour this time.

        • adriana May 19, 2015 at 12:13 pm Reply

          Andrew. it probably was almond flour and they called it powder to let people know it was finely ground. I think next time be sure to preheat your oven and if you can get an oven thermometer to make sure the temperature is where you want it. Also, use arrowroot instead of tapioca if you can find it. You could blend the wet ingredients in a blender or beat the eggs well. You can also beat the egg whites until stiff peaks form and then gently fold that into the batter to give your bread more lift. Keep me posted please 🙂

          • Andrew May 30, 2015 at 8:52 pm

            Hi Adriana, this time I used almond flour/meal instead of powder and also used arrowroot instead of tapioca and it turned out brilliantly! Many thanks for the advice and for such a great recipe!

  140. Jess May 16, 2015 at 11:12 pm Reply

    Hi there,
    I’ve been searching for so long for a bread recipe that didn’t have a ridiculously long list of hard to find (or super expensive) ingredients and actually turned out nicely.
    I made this last weekend so my husband and I could go back to having eggs for breakfast (really, eggs need to have bread to sit on ) and it was perfect! I mustn’t have cooked it long enough as it was still a little doughy, but it still tastes fantastic.
    After slicing it up, I wrapped the pieces and put them in zip lock bags then froze them. Defrosted easily and toasted really well!
    Just made another loaf for the week, and I think next week I might start making flavoured bread (Rosemary, olive, fruit loaf, etc.).
    Thank you so much!

    • adriana May 18, 2015 at 3:19 pm Reply

      Jess, thank you for your feedback! I am so happy you like the bread 🙂 Next time, cook your bread longer, until a stick inserted into the center comes out completely clean. Every oven is different, and maybe it takes longer to cook in yours. I saw your photo on Instagram and I had to share it here! It looks amazing 🙂 Paleo Bread

  141. Dejah May 27, 2015 at 6:11 pm Reply

    I found this recipe after buying Paleo Bread at Wholefoods. It was SO bad that it drove me to find a good recipe to make my own. When I read the review that it wasn’t too eggy, I was sold. I am not a huge fan of eggs (too bad for someone attempting a primal diet) so I was set to try this. I followed the directions exactly…even taking extra time to beat the eggs. I used the yoghurt instead of coconut cream. It came out perfect. Thank you for making something edible and still Paleo. I tried to give this recipe 5 stars but it’s having a glitch and won’t let me. 5 stars!!!

    • adriana May 27, 2015 at 6:17 pm Reply

      That is so awesome Dejah! I am so happy to read your feedback and to know that you like my recipe 🙂 Thank you! I’ll rate this 5 starts for you. I know there’s a problem with the ratings on mobile/tablet devices and I’m trying to fix it. It does work on computers though 🙂 Thanks again!

  142. Ella May 30, 2015 at 9:24 pm Reply

    This bread is like actual bread. The sort that you can slop up soup with. Nomnomnom!
    Paleo Bread by living healthy with chocolate

  143. R June 4, 2015 at 7:49 pm Reply

    I am Diabetic. Can you please tell me if there is anything in here that would make it have any carbs? Thank you!

    • adriana June 7, 2015 at 10:54 am Reply

      R, This bread has only 13 grams of carbs and 4 grams of fiber based on 10 servings.

  144. Susan June 8, 2015 at 2:40 pm Reply

    Thanks for a great recipe. So useful

  145. Dominique June 16, 2015 at 9:35 pm Reply

    Another great recipe! So quick and so easy and so delicious! I used normal ground almonds, so the texture is more coarse and the bread turned out a darker than on Adriana’s pictures. I used coconut oil instead of butter and as I didn’t have enough arrowroodpowder at home I made half the amount and made muffins instead of a bread loaf. The baking time can be reduced to approx. 15 min. when making muffins.They turned out really fantastic, fluffy, moist and if you like the taste of coconut you should definitely make them with coconut oil instead of butter 🙂 I also love, that there’s no sugar involved! Thanks for sharing this recipe with us!

    • adriana June 18, 2015 at 9:26 am Reply

      Dominique, thank you so much for sharing your feedback and photo! I never thought of making this bread into muffins and I think it’s a great idea!! It’s great to know that this recipe turns out well with the substitutions you made. Thank you again 🙂

  146. Gabriel July 6, 2015 at 4:46 pm Reply

    Hi Adriana!

    I’m really enjoying your site! I look forward to trying this recipe and many others. What do you think about using a banana instead of arrowroot powder? I’ve used bananas successfully to make pancakes. I’m trying to stay away from starch. Wish me luck!

    All my best,


  147. adriana July 6, 2015 at 5:56 pm Reply

    Hi Gabriel, thank you! I think using bananas in this recipe will not work in place of the arrowroot. Although the bananas are also a starch, it will add moisture and affect the overall texture and taste. You could maybe substitute the yogurt for the bananas, but again the taste of your bread will be different. I have a few banana bread recipes on this blog. Do a search for banana bread to find them.

  148. Gabriel July 7, 2015 at 2:52 pm Reply

    Thank you for the response. Any ideas on eliminating the arrowroot or finding a substitution that will help with the binding (i’m assuming that’s what it’s for), but not add the empty calories of starch?

    • adriana July 9, 2015 at 12:55 pm Reply

      Gabriel, the arrowroot enhances the texture of this bread, making it more similar to bread made with all-purpose flour. If you want, you could try to replace it with more almond flour.

  149. Gab July 9, 2015 at 2:31 pm Reply

    Thanks again, Adriana. I’ll let you know how it goes after this weekend!

  150. Gabriel July 19, 2015 at 3:27 pm Reply

    Hey Adriana! I did it! Came out beautifully. Much better than the paleo bread that you can purchase at Julian Bakery online. It is flavorful and light. What i did was the egg white trick from an earlier post. I used Honeyville products only. I also did 2/3 cups of coconut flour and 3/4 cup of almond flour. I was hoping for a little bit more of a rise, but I’ll mess with it again next time. Thank you for your expertise! All the best! Gabriel

    • AnneB July 20, 2015 at 6:38 am Reply

      Gabriel – That looks amazing! What size pan did you use? I just glanced through the comments & am thinking of trying your mods tonight. Also curious how this is the next day (as I’d bake tonight for tomorrow eating). TIA!

    • adriana July 20, 2015 at 12:22 pm Reply

      WOW Gabriel! Looks amazing! 🙂
      Thank you for sharing your photo and feedback. I think it’s interesting that you sub 2/3 cup of coconut flour and the bread turned out good! I’ll have to try that next.

  151. Christeen August 1, 2015 at 12:31 pm Reply

    This bread is the best paleo bread I’ve made so far .. I used Ghee instead of butter but like you I believe Greek yougert is more good than bad so I used it here and it was awesome , next time I’ll try it with coconut cream and see if I like it as much .
    Thanks for the recipe !

    • adriana August 2, 2015 at 12:34 pm Reply

      Christeen, thank you for your feedback!! 🙂

  152. Debbie - Deliciously Inspired August 4, 2015 at 2:47 am Reply

    Awesome recipe – shared on my blog today – I sent them back to your recipe link – Thanks 🙂

  153. Narelle September 7, 2015 at 10:31 pm Reply

    Simply delicious, I’m a HUGE carb/bread/pasta freak, I made it today and am more than happy to have my poached eggs on it, or honey.

    • adriana September 9, 2015 at 11:22 am Reply

      Hi Narelle, thank you for your feedback. I am so happy you like this bread! 🙂

  154. Lisa September 14, 2015 at 5:08 pm Reply

    Hi! May I eliminate the whole flax seeds within the mix. I don’t have any in my home nor have I seen it in any of my local stores where I buy flaxmeal

    • adriana September 15, 2015 at 10:48 am Reply

      Hi Lisa, yes you can omit the flax seeds in this recipe.

  155. Janet September 18, 2015 at 12:19 am Reply

    Hi, Can the vinegar be omitted? I can’t have any vinegars. Can’t wait to try to try this recipe if it can be!

    • adriana September 22, 2015 at 6:54 pm Reply

      Janet, yes you can omit the vinegar if you need to. You can also substitute it for lime or lemon juice if you can tolerate it. Please let me know how you like the bread if you make it.

  156. Petra October 21, 2015 at 2:43 pm Reply

    I cant tell you how excited I am. I almost cried. Tears. Seriously- the foundation of this bread is awesome! I made just a few tweaks for my diet. (Low carb)
    2cups almond flour
    1/3 cup and 1 tsb flax meal
    1tsp flax
    1/2 tsp salt (I also added garlic powder)
    1 bi carb
    2 tbs coconut flour
    1tbs chia
    4tbs Psyillium husk
    3tsp seasame seeds
    1tsp xanthum gum
    6 tbs butter
    4 eggs
    1 tsp Apple cider vinegar
    1/2 cup yogurt

    I followed your directions. And added those extras because arrowroot is higher in carbs than I would like.

    The crumb is amazing. It smells divine. It’s easy. Oh my gosh. I can’t tell you how amazing this recipe is. Thankyou. Thankyou. Thankyou.

    • adriana October 26, 2015 at 10:34 am Reply

      Hi Petra, I am so happy you like my bread recipe and that you were able to reduce the carb count! Thank you so much for your feedback. I will make it next time using your modifications 🙂

  157. Chocmak October 25, 2015 at 11:19 am Reply

    UK maker.
    Wow! Thank you, thank you thank you! I’ve been paleo for 2 months- already dropped a dress size (back to my usual size) and feel more energetic, despite numerous health problems- have tried other paleo ‘bread’ recepie’s but they have all been variations of ‘omelette’ . I read these ingredients with eager anticipitation and…… Despite already trying 5 shops for Arrowroot powder, steeled myself for further search. Shop 7 I found it. It came In a pack of 6 x sachets of 1 tablespoon each serving. Have to say when I tipped them all in it was slightly under the amount required and I was worried the slightly less amount would have a detrimental effect..BUT…all other ingredients I followed to the exact recipe…. I lined my loaf tin with baking paper and prayed for success…….I got it out after 25 mins….put it back in……35 mins….. Back in….45 mins…..back in……by 55 mins the top was pretty brown so I covered it in foil ….and put it back in….. After 75 mins the tooth pick was still showing moist after sticking it in the middle so I took the whole loaf out, took it out of the the tin and paper and put it in- upside down- back in the tin for another 15 mins. The loaf stuck horribly to the paper. Couldn’t understand why but, whilst the loaf cooked upside down, I enjoyed peeling the stuck bits off the paper and eating them- delicious.

    When the loaf had finally cooked I left it to cool. I cut a couple of slices and spoilt my tea because I was so full of eating delicious bread and butter I was full!!!!

    I have sliced it thinly and frozen – between baking paper- in 2 slice portions. I’ve no idea how it will defrost and, to be fair from what I’ve tasted I can’t imagine sticking a piece of ham between the slices BUT with a cup of tea and spread with butter it was delicious and a welcome treat.

    It was expensive to make …. Arrowroot, eggs and ground almonds alone- without salt, butter & baking costs added to $ 5:35. (A basic £3.49 before butter, salt and cooking costs) so it will be a rare treat. But one I will really enjoy…..and one I will enjoy making again 🙂 I’m assuming US costs may be cheaper….??

    • adriana October 26, 2015 at 11:38 am Reply

      Hi Chocmak , thank you for your feedback. I am happy in the end you were able to find the arrowroot and your bread turned out good. The cost of the ingredients here in the US are not cheap either but I save money by buying online and in bulk. I have a link to the ingredients and brands just below the recipe. If for some reason you can’t purchase these from Amazon, you can probably purchase these ingredients directly from the company and have them shipped to you. You may be able to find arrowroot in asian sores as well.

  158. Leigh October 26, 2015 at 6:01 am Reply

    Absolutely delicious. Took about 40 minutes for mine, but came out perfect.

    • adriana October 26, 2015 at 11:19 am Reply

      Thank you for your feedback Leigh! I am so happy you like my recipe 🙂

  159. Elizabeast October 27, 2015 at 7:29 pm Reply

    Great recipe. I’ve been trying variations of almond flour breads for months now, and I have to say the corn starch is a dealbreaker (I can’t get arrowroot here). I also add a SMALL amount of psyllium husk (10 g for a large loaf).

    Your fat/ flour ratios are perfect.
    I leave out the yolks of the eggs to get a larger, lighter loaf.
    I eat a ketogenic diet, so I eat this bread smothered with avacado, bacon cheese, etc etc.
    I am working on adapting a similar dough for cinnamon buns (with stevia, not sugar)
    I don’t want to give negative criticism, but (uh oh here we go) active bacterial cultures such as ACV and yogurt (I make my own homemade both) will not survive baking, frying, microwaving nor any other heating or freezing. Both bacteria carriers function as a leavening agent, but in terms of health benefits, you can use any good tasting, naturally sourced vinegar, and the yogurt will raise the dough but after being baked neither does anything for your gut. I also should point out to the folks determined to cook with coconut oil, that a MTC oil like coconut becomes almost the same as any other vegetable oil once it hits smoking temp. So baking it you might as well have saved your money and used butter or an oil. For MtC benefits and bacterial cultures, keep everything out of the microwave, have the coconut oil as a topping and yogurt as a smoothie on the side.

    Thanks for your blog, it’s beautiful!

    • adriana November 3, 2015 at 12:49 pm Reply

      Elizabeth, thank you for your feedback. I am happy you like my bread recipe.
      It’s true that the bacteria in the yogurt die out during baking, but the yogurt is one of the reasons why this bread has such a nice texture.
      As for the coconut oil, it has a very high smoking point and does not oxidize when heated to high temperatures like other oils do. The smoking point of coconut oil (and butter) is 350°F.

  160. Miryam Aubert November 5, 2015 at 1:26 pm Reply

    hi, i just did this bread but could not add the almond flour as i have intolerance to almonds and instead i used only coconut flour twice, my bread is really dry and dense, what could be the reason?

    • adriana November 7, 2015 at 8:27 am Reply

      Miryam, coconut flour has very different properties than almond flour and does not work well as a substitute unless you make major modifications to the entire recipe. Coconut flour absorbs a lot of moisture and unless you compensate by adding the right amount of fats, liquids and eggs, the recipe comes out dense and dry.
      You could use sunflower seed flour in place of almond flour. If you’d like to try using coconut flour again, please check out this recipe

  161. Eric December 5, 2015 at 4:33 am Reply

    Delicious bread! It took closer to 40 minutes.

    • adriana December 5, 2015 at 6:38 pm Reply

      Thank you Eric! So happy you like the bread! 🙂

  162. Kathy January 13, 2016 at 10:27 am Reply

    I just took my first loaf out of the oven….smells fantastic and looks great…..Munching on a slice now because I couldn’t wait….It’s better than anything I’ve ever tasted. Love it.

    • adriana January 13, 2016 at 10:38 am Reply

      Kathy, I am so happy to read your feedback! Thank you 🙂 I would love to see a photo of your bread. Please share one here if you like.

  163. Meredith January 20, 2016 at 3:51 pm Reply

    hi just checking is your photo here of the same bread? I can’t seem to get mine as white and high as yours– did you use golden or brown flax seeds? Its delicious but just want to get mine to rise more like yours in the picture
    thank you!

    • adriana January 20, 2016 at 8:19 pm Reply

      Hi Meredith, every photo I share with my recipes are from the same recipe. I usually photograph the food right after I make them. This bread does not rise as much as regular bread during baking, but it does rise well. I use golden flax seeds. This recipe is meant to be made on a medium loaf pan of 8½ x 4½ inches. If you have a larger pan, you can double the recipe so that when baked the bread will rise to the top of your pan and will not be so thin.

  164. Karen Turner January 29, 2016 at 10:11 am Reply

    Can I use clarified butter or would coconut oil
    Be better?

    • adriana January 29, 2016 at 10:18 am Reply

      Karen, in my opinion clarified butter would be better because of the texture, but coconut oil also works as many people here have commented they used it and the bread turned out good.

  165. Louise January 31, 2016 at 1:25 pm Reply

    This is really good, followed the recipe exactly, except used a flax-chia seed mix for the seeds. It rose, it browned and is delicious!

    • adriana February 1, 2016 at 11:23 am Reply

      Hi Louise, thank you for your feedback! I am so happy you enjoyed it 🙂

  166. Lisa February 3, 2016 at 11:32 am Reply

    My bread fell in the center and it tastes super salty. I followed the recipe. What did I do wrong??
    Actually, it has an after taste that tingles on the tongue and just tastes horrible. Like I just put a cleaning agent in my mouth. A chemical taste. I am so sad. I was really looking forward to a healthier bread as I love bread!

    • adriana February 3, 2016 at 11:39 am Reply

      Hi Lisa, this must have been from the ingredients you used. First, did you use blanched almond flour as opposed to a different flour? What brand was it? Did you make any other modifications or substitutions? As you can see from the comments above, hundreds of people made this bread and love it.

    • Willow February 15, 2016 at 9:43 pm Reply

      Sounds like your baking soda is old and/or spoiled. It explains the lack of rise, tingling tongue, chemical taste (washing soda [sodium carbonate, I think] is made by heating baking soda [sodium bicarbonate] in big ovens), and maybe the extra salty flavor, too. I’ve had bad baking soda spoil baked goods, and it’s a real bummer. Hope you try again, though.

      • adriana February 17, 2016 at 10:03 am Reply

        Thank you Willow, you are right and this is probably what caused Lisa’s bread to taste so bad.

  167. Kim February 17, 2016 at 2:19 am Reply

    This bread is amazing! I substituted 1 cup of coconut flour for the almond flour. As I was using almond meal and was not sure if almond meal is the same thing as almond flour. It turned out perfectly and is delicious! I will definitely be making this one regularly!

    • adriana February 17, 2016 at 9:36 am Reply

      Hi Kim, thank you for your feedback. I think it’s interesting that the recipe turned out well using coconut flour instead. I would love it if you could post a photo of your bread here in the comments so I can see it. Substituting coconut flour for almond flour is tricky, and I think it worked out for you because you cut the amount of flour added in half.
      Almond meal and almond flour are the same thing as of today, and there are no standards brands use to differentiate. The best almond flour for baking is one that is very finely ground and is blanched. You can sift your flour if you are not sure it’s ground fine enough.

  168. brendon March 6, 2016 at 12:52 pm Reply

    I just wanted to make sure the arrowroot in this recipe is the powder, not the flour.

    • adriana March 6, 2016 at 2:56 pm Reply

      Hi Brendon, use arrowroot powder. Some brands refer to it as arrowroot starch or flour. It’s basically a very fine powder that looks like icing sugar. Below the recipe I have a list of all the ingredients and brands I use linking to Amazon so there’s no confusion.

      • brendon March 6, 2016 at 3:44 pm Reply

        thanks for the reply, but im still confused. the arrowroot you have pictured at the bottom of the recipe is the “flour” not the powder. I used the powder. however, it was hard to find and the only bottle of it that I could find was short of the 1/2 cup required in the recipe. I see you can buy larger quantities of the powder on-line. I added a TBSP of regular baking powder to make up for the short arrowroot powder. It came out pretty good!
        still confused Brendon

        • adriana March 6, 2016 at 5:12 pm Reply

          I know it’s confusing because brands refer to the starch/flour with different names. As long as you get the arrowroot in powder form it should be fine regardless if the name on the package says flour, starch or powder. It may be easier to find it in asian stores also.

  169. adriana March 6, 2016 at 5:06 pm Reply

    My Paleo Bread on Instagram (
    I love when you guys tag me! #livinghealthywithchocolate

  170. Michele March 8, 2016 at 8:58 am Reply

    Thanks for this recipe.!!! And yes-almond flour can be so expensive… Prevents me from baking more often. The bread came out pretty good; I think I may have slightly over mixed the batter- a little on the flat side. But very tasty. Anyway- heads on sale at website is almond flour!!! I’m stocking UP!

    • adriana March 8, 2016 at 10:16 am Reply

      Hi Michele, thank you! I am so happy you like the bread 🙂
      Baking with almond flour can sometimes be tricky and not all brands give you the same results. Actually, the one you cited is my least favorite and usually makes baked goods sink in the middle, get very dense and also crumbly. I highly suggest you use one of the brands of blanched almond flour I recommend. My favorites are by Honeyville, Welbee’s and Nuts(.com). Here’s Welbee’s on Amazon for $23 for 2 LB

  171. Peggy C March 16, 2016 at 2:06 pm Reply

    Hi, I just tried your bread for the first time and I must say it is wonderful. I have a friend who would love some of this bread, but as a cancer survivor, was told not to consume flax seed. Is there something I could substitute for the flax seed? I really want to share this recipe with her, she would love it. And thanks for this great recipe.

    • adriana March 17, 2016 at 6:31 pm Reply

      Hi Peggy, thank you for your feedback! I added the flax to this recipe because it helps to imitate the taste of whole wheat bread. You can leave it out when you make it for your friend.

  172. Nel March 28, 2016 at 1:11 am Reply

    I am alergic to almond perhaps you can advice on a alternative?

    • adriana March 28, 2016 at 11:24 am Reply

      Hi Nel, substituting the almond flour for something else is going to be very hard because of texture and taste. If I was to give it a try I would test the recipe using very finely ground pumpkin or sunflower seed flour. If you try please let me know.
      If you can have other nuts I suggest you try this recipe with cashew flour. Just make sure it’s finely ground also and sift the flour before measuring.

  173. Sara Arrington March 29, 2016 at 5:40 am Reply

    Please help! I have made this bread twice and it is delicious! But both times, shortly after getting it out of the oven, the middle sinks in a half inch or so. Doesn’t affect taste obviously, but it does affect the usage for sandwiches 🙁 what can I do differently? Thanks!!
    Sara from Va

    • adriana March 30, 2016 at 7:00 pm Reply

      Hi Sara, this is most likely from the flour you’re using. What brand of almond flour are you making this bread with? Is it blanched or does it still have the skin on? Also, are you making any modifications to the recipe, adding or substituting any ingredient?

  174. Michelle March 31, 2016 at 2:24 am Reply

    Hi there’ I really want to try this recipe but… I want to know with what I can substitute the eggs with because I have an egg white allergie… Hopefully there is something… Thank you***

    • adriana March 31, 2016 at 12:36 pm Reply

      Hi Michelle, can you have just the egg yolks? If you can I would use that. It will be very hard to make the bread have the same light and fluffy texture without the eggs. However some people have made it using “flax eggs”. 3 T water + 1 T ground flax seed = 1 egg. Please let me know if you try it.

  175. Julie April 3, 2016 at 12:19 pm Reply

    Thank you, thank you, thank you! This bread is fantastic and so easy to make! I had peanut butter toast for the first time in years.

    • adriana April 3, 2016 at 12:22 pm Reply

      Yay Julie! I’m so happy to hear 🙂 Thank you for your feedback! If you have any left please post a photo here so I can see your bread! You can upload your photo with your comment here.

  176. San April 8, 2016 at 5:23 am Reply

    My daughter was just put on a very restricted diet and cannot have the any of the arrowroot substitutions suggested (cornstarch/tapioca). I saw a post of xantham gum? How would I use that? What happens if I omit the arrowroot powder all together?
    I am new to all of this and trying to figure it all out! Thanks

    • adriana April 8, 2016 at 8:52 am Reply

      Hi San, I haven’t tried substituting it for xantham gum so I’m not really sure it will work. I suggest you omit the arrowroot and add more almond flour instead (same amount). The arrowroot gives this this bread more elasticity and lightness, but it will also work without it. Please let me know how it goes when you make it.

  177. San April 9, 2016 at 6:38 am Reply

    I substituted the arrowroot for almond flour just as you said, and it turned out great! I only had mini loaf pans so baked in those! Can’t thank you enough!

    • adriana April 9, 2016 at 7:19 pm Reply

      You’re welcome San. I’m so happy the substitution worked out and you like the bread! Thank you for sharing your photo and following it up with me. Love your photo ?

  178. Carol April 14, 2016 at 5:03 pm Reply

    WOW! WOW! WOW! Did I say Wow! This is exactly what I have been looking for, a low carb bread as I am a diabetic. I did not know that arrowroot is a carb but I calculated that 1/2c. equals 72 g. of carbohydrates roughly. So not too bad. I have enjoyed every recipe I have tried so far. I can’t tell you how happy I am that I accidentally discovered your website. Keep up the good work!! I just can’t stop making everything I see. ?

  179. Teresa April 22, 2016 at 1:06 pm Reply

    This was delicious. But crumbled when I tried to eat a sandwich. And it was only about 2″ high. What did I do wrong? I used coconut cream concentrate from Tropical Traditions which is thicker than the cream in coconut milk. Next time I will use the cream in coconut milk.
    Loved it with soup. Reminded me of cornbread texture only finer
    Thanks for the recipe. I have been grain free for 6 months and this was a welcome change

    • adriana April 23, 2016 at 7:59 am Reply

      Hi Teresa, one of the biggest problems I can think of is the almond flour you used. What brand was it? I don’t think it was the cream you used, but in place of greek yogurt you can also use a dairy-free coconut yogurt.

  180. Teresa Jessee April 23, 2016 at 1:12 pm Reply

    I should have read the comments first. Lots of good info.
    I used Bobs Red Mill and saw in the comments what you had to say abut it.
    I also used baking powder instead of baking soda. Oops
    And my pan was slightly larger
    Looking forward to trying again when the flour you recommend comes
    Thanks so much for sharing

    • adriana April 24, 2016 at 8:56 am Reply

      This explains the problems Teresa. Please let me know how it goes when you make it again. Please also share a photo of your bread here so I can see it 🙂

  181. Deborah Bell April 26, 2016 at 5:10 pm Reply

    Hi, I would really like to try this for my son who is allergic to a lot of food including eggs. So what can you recommend to use in place of eggs? Thanks

    • adriana April 27, 2016 at 8:33 am Reply

      Hi Deborah, I answer that question in the comments above.
      The problem with substituting the eggs for something else is that the texture of your bread won’t be light and fluffy like normal wheat bread. If your son is allergic to the egg whites I would use just the yolks. But if he can’t have eggs at all, you can try using flax or chia seeds – (3 T water with 1 T ground flax seed = 1 egg). Please let me know how it goes.

  182. Linda May 3, 2016 at 4:13 pm Reply

    Don’t know what I did wrong! Used exact measurements and exact size pan. When I baked it for 25 minutes it looked fabulous! Toothpick came out clean but go figure…I let it cool and removed it from the palm it was raw in the center!. Am putting it back in the oven again but don’t know if that will work.

    • adriana May 5, 2016 at 1:47 pm Reply

      Hi Linda, how did it turn out after you let it cook longer? Also what brand of almond flour are you using?

  183. Linda May 5, 2016 at 2:04 pm Reply

    Hi, Adriana, thanks for answering. I turned the loaf over so the undercooked bottom was on top, and baked another 30 minutes. It baked up better but is still very moist in the center. We are toasting it and that seems to help. I am using Wellbee’s Blanched Almond Flour. The flavor of the bread is excellent and I would love to make it properly 🙂

    • adriana May 5, 2016 at 2:15 pm Reply

      umm, hard to say what may have caused this to happen. A few things I can think of are the temperature in your oven, the other ingredients you used, and the way you measured them. It’s so hard to say. I’ve made this bread with Welbee’s so it’s not that. Are you using measuring spoons and cups? I think you should try again. If you can purchase an oven thermometer to make sure the temperature is where you want it during baking I would do that. Every oven is so different… Here’s one for $6.51 on Amazon Also, when you use test your bread with the stick, be sure to insert it all the way in, and in a couple different places. Please let me know how it goes when you make it again.

  184. Linda May 5, 2016 at 2:31 pm Reply

    I will try again I am an experienced baker although I am new to Paleo recipes and ingredients. I use an oven thermometer always to insure my baked goods do bake properly, as well as measuring cups and spoons and proper size pans. It’s got me scratching me head over this one, lol.

  185. Ginger May 13, 2016 at 9:32 am Reply

    This bread is amazing! My family is new to paleo and my husband said he would like to have a bread substitute that would go with eggs. I baked my first loaf this morning and it came out perfect. Do need to use a smaller pan as it didn’t rise as high as a regular loaf of bread; however, that’s ok because it’s automatic portion control. The bread is delicious and was a hit with my husband. A definite keeper for the recipe file.

    • adriana May 14, 2016 at 9:42 am Reply

      That’s great Ginger! I’m really happy the recipe turned out well for you and your family like it 🙂 Thank you for your feedback!

  186. Ginger May 14, 2016 at 3:11 pm Reply

    My daughter used the bread as a substitute for a hamburger bun… Miss Picky Eater loved it.Yeah!!!! Has anyone tried to use this recipe to make hamburger buns? I’m thinking that baking it in small rings might work. Any suggestions?

    • adriana May 14, 2016 at 4:23 pm Reply

      Hi Ginger, I personally haven’t tried making this bread into buns. I think the texture is a bit different, but it may work also. You could bake the batter into an english muffin pan like this one or this one Please let me know how it goes if you try it and post a photo here so I can see how they turn out.

  187. Agnes May 15, 2016 at 3:04 am Reply

    What to use instead of cup greek plain yogurt (or *coconut cream) ? My son is on gluten, sugar and dairy free diet?

    • adriana May 24, 2016 at 11:31 am Reply

      Agne, coconut cream is dairy free. You could also try using a dairy-free yogurt.

  188. Teresa May 16, 2016 at 5:17 pm Reply

    On my third loaf but yet to make a sandwich. I love a slice with a bowl of berries or soup

    • adriana May 24, 2016 at 11:13 am Reply

      Thank you Teresa! So happy you like the recipe 🙂

  189. Destiny May 22, 2016 at 7:30 pm Reply

    I was not able to read all the comments, but I made this today with 6 tablespoons of coconut oil and 1/2 C. coconut cream. It came out very oily. is it the same with the butter? Is there an alternative to all the oil?

    • adriana May 24, 2016 at 10:54 am Reply

      Hi Destiny, there are a few factors that may have caused your bread to be oily. For example the flour you used, how much you mixed the batter, etc. You could try adding less oil next time. 6 tablespoons is about 1/3 cup. Try adding just 1/4 cup (4 tablespoons) next time. You can also use ghee or palm shortening to keep it dairy free.

  190. Leah June 27, 2016 at 1:15 am Reply

    I have made this a couple of times and it has always been lovely! This time I accidentally forgot to put the butter into the mix, and it still worked, just slightly less moist, and not quite as nice tasting, still better than most paleo breads out there…

    • adriana June 27, 2016 at 11:48 am Reply

      Hi Leah, thank you so much for your feedback!!

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