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
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.
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 ghee and the greek yogurt for *coconut cream.
- 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 ghee)
- 4 eggs
- 1 teaspoon apple cider vinegar
- ½ cup greek plain yogurt (or *coconut cream)
- in a large bowl, mix the almond flour, flaxseed meal, whole flaxseeds, salt, baking soda and arrowroot powder
- in a saucepan, melt the butter and let cool for 5 minutes
- whisk melted butter together with the eggs, apple cider vinegar and yogurt
- 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
- pour batter into an 8½” x 4½” medium loaf pan greased or lined with parchment paper. Sprinkle top with whole flaxseeds.
- bake at 350°F until a toothpick inserted into the center of the bread comes out clean, approximately 25 minutes
- let bread cool on a wire rack, cut into thin slices and serve
*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.
Moist Chocolate Pumpkin Bread (gluten/grain/dairy-free, Paleo)
Easy Brazilian Cheese Bread Recipe (Pão de Queijo)
Paleo Banana Bread (grain/gluten/dairy-free)
Chocolate Chip Bread (gluten-free, grain-free, paleo)
Savory Pesto Parmesan Bread (gluten, grain free)
I made this bread last night and it turned out so delicious and moist! My 2 & 4 year old couldn’t get enough of it either which was so exciting to see. I want to start making this bread for my daughters school lunches but it’s a nut-free school. Could the almond flour be replaced by coconut flour? Or any other flour? If so, whould the measurements change of the ingredients? I am not a baker so I am a bit clueless.
Thank you so much!
Hi Lucia! Thanks for your feedback. Great knowing you all liked it 🙂
It’s hard to make substitutions, but if I was to experiment with a different nut-free flour I would use pumpkin or sunflower seed flour (same amount). These may be hard to find so you can make your own. The process is the same for making almond flour and I have a video tutorial here: https://livinghealthywithchocolate.com/desserts/how-to-blanch-almonds-and-make-almond-flour-8387/
Coconut flour will not work as a substitute for almond flour.
My husband and I both really liked this bread. I substituted 1:1 tapioca to arrowroot because I could not find arrowroot anywhere in local stores. I did get some sinking in the middle after it cooled. Is that normal, or did I under bake?
Hi Synaca, thanks for your feedback! I don’t think your bread sunk in the middle because you substituted tapioca. This was probably from the almond flour you used that may have been more coarsely ground. If the particles in the flour are larger, the ingredients won’t bind properly. Try sifting the flour before you measure the amount you need to remove those larger chunks. Another thing to consider is the temperature in your oven. Do you have an oven thermometer? Please let me know when you make it again and how it turns out.
Hello~
I made this bread and really do like it~ we are paleo and needed a good bread recipe. What I am wondering is how the picture you have of this bread is so light and yellow colored? After making it, the bread is dark and even has a green tint to it over time. The texture and taste are both perfect, but it doesn’t look appetizing~ trying to figure out how mine looks so different than the picture of your bread. I noticed that the pictures other people posted also showed dark bread as well. I used all of the recommended ingredients exactly- but it does not come out light or yellowy. Any recommendations?
Hi Amy, are you using golden flaxseed meal or brown? This may be why your bread is darker than mine. As for the green color, I personally have not seen this so I don’t know, but maybe the baking soda is reacting with the flax seeds and overtime you get this color. This is really just a guess.
I wish I had taken a photo because this bread is gorgeous! My husband (who is anti-healthy food) said “I see bread like that and I want to eat it…but since you told me it was made with almonds I won’t, out of spite”…and then 10 minutes later…”that would taste really good toasted with butter” (and a big chunk was missing from the loaf). So easy to make with ingredients I always have on hand. Bravo! I will be making this weekly!
🙂 This makes me so happy Liz! Thank you for sharing and please do post the photo here the next time you make it. I would love to see it!
Hi there, I don’t have arrowroot powder on hand, I want to try this as a gluten free recipe for my son. Anything I can use in place of the arrowroot?
Thank you
Hi Camila, the arrowroot adds texture to the bread and balances out the taste of the almond flour. I wouldn’t substitute it, but you can add more almond flour instead. Maybe add another 3/4 cup. Please let me know how it goes if you tried.
Hello!
This recipe sounds awesome and all the photos look great! Do you know if this can be made in a bread machine?
Thank you!
Hi Lacey, the bread machine won’t be needed for this recipe. I haven’t tried it but I think it’s better if you mix the ingredient with a spoon like I do it here.
Just made this recipe today and it is fantastic!! I used So Delicious coconut yogurt(plain) and it is wonderful!! I also used a smaller pan 7×3 so it came out nice and tall..I can’t wait to try your other recipes!! Thank you so much for sharing this..
😍😍😍 Your loaf looks perfect Darlene!! Thanks so much for sharing your photo and review. I love that you used a smaller pan! For anybody reading this if you have a larger pan, you should double the recipe so you loaf looks as beautiful as Darlene’s.
Darlene, please let me know when you try more of my recipes.
Hi Adriana,
I discovered your blog a couple of weeks ago. I tried three of your recipe among which this bread. It is unbelievable!!! Excellent! Thank you so much for this recipe.
I am French so it is a bit tricky to convert cups into grams and I did not know how the bread would turn out. Well, it turned out great! So tasteful and healthy!
I will definitely buy your book. 😀
Thank you so much Nadine!!! I love seeing a photo of your bread! I will update this recipe soon and add the measurements in grams. Thank you for sharing your thoughts and photo. Please let me know how it goes when you make more of my recipes. 😘
Great recipe! My favorite bread recipe by far… I subbed out the Arrow Root because I’m on a low carb diet. Instead I replaced it with hazelnut meal flour and topped the bread with sesame seeds! I am just in love with this bread recipe! Thank you sooooo much! My next loaf I will double recipe to get a bigger slice size!
Thanks for your feedback Chris! I’m so happy you like my recipe. Your bread looks amazing and it’s really great to know the substitutions you made work as well since more people may want to try it. Thank you 🙂
Hi Adriana, can you tell me how many calories in each loaf? Thanks again for a yummy recipe:)
Per serving (10 servings): Calories 280 (From Fat 201); Fat 22g (Saturated 7g); Cholesterol 94mg; Sodium 282mg; Carbohydrate 13g (Dietary Fiber 4g); Protein 9g. Net Carbs: 9g
Thank you 🙂 second loaf was delicious. Used smaller pan and baked for about 50 minutes at 350…
How many slices per serve ?
Delicious!! Hubby and I are new to Paleo and not fans of the Palio friendly bread available in stores. Tried your recipe after reading the reviews and was blown away! Subbed corn starch for arrowroot and used coconut cream for first batch. Have new loaf in the oven in smaller pan with arrowroot. Smells wonderful, can’t wait to taste it! Thank you!
Thanks for your feedback Katie! I’m so happy you like my recipe. Please share a photo of your bread here!
We are on gaps diet. Arrowroot powder is not allowed. What can I substitute it with?
And also instead of flaxseed meal can I use coconut flour or is there any other flour I can use? I’m sensitive to flax
Thanks in advance
Hi Yasmin, in this case you can use more almond flour in place of the arrowroot and flaxseed meal. The texture of your bread will be a little different but still good. I would add an extra 1/2 cup of almond flour. Please let me know how it goes. Coconut flour will make your bread very dry so don’t use that.
Thank you for your response! I will let you know how it turns out!!
Hi Adriana, thanks for the amazing bread recipe you posted. I never buy bread as I don’t like to eat whole wheat . I made your bread and it was soooooooooo delicious! I finally can eat bread that doesn’t have any fillers in it! I used chia seeds instead of flaxseeds as I was of flax, and I used raw almond flour instead of blanched as that’s what I had available. I loved it! Thanks again!
🙂 Thank you so much for your feedback Joumana! I love knowing you like my recipe and you can enjoy some bread now 🙂 If you can, try making it with blanched almond flour next time because it gives the bread a lighter texture. Keep me posted 🙂
Impressed with how well the bread holds up – no crumbling. I used Red Hill products without any issue. Followed the recipe precisely with ghee and coconut cream. I think I will use butter next time, however. Not a big fan of the taste or smell of ghee. Thanks for the recipe!
Hi Mark! Thank you for sharing. It’s really good to know that Bob’s Red Mill flour worked well. Maybe they’re improving their product! If you want to get a taller loaf, you can double the recipe or use a smaller pan. Please keep me posted and let me know how it goes the next time you make it. Thanks again, your bread looks great!
I doubled the recipe and got a normal loaf of bread.
Hi Donna, your bread looks perfect and I love your photo! Thank you for sharing. Looks like you didn’t add the flaxseed meal and seeds. I answered your question about them above. How long did you bake it for since you doubled the recipe? Thanks again for sharing! I love knowing you liked it!
Close to 1 hour I stuck a butter knife inside the center.
I just made it. As I didn’t have Arrowroot flour, I used Tapioca flour instead. It turned out wonderful. On the Autoimmune Paleo Diet what I miss the most is the morning bread. Thanks for the yummy recipe. Even my 3-year old daughter asked for a slice!
Thank you so much Marli! This makes me so happy so thank you for sharing! I love your photo and your bread looks great!!
You are most welcome
😍😍😍
I absolutely love this bread. I make it regularly and have not found another paleo bread I like as much. Thank you so much!
Thank you so much for your message Jill! This makes me so happy!!
I have been Paleo for 2 1/2 years and have had a terrible time finding a bread recipe that is not too dense or flat. This bread is FANTASTIC. I have made copies of the recipe for all of my Paleo friends. They also love this bread. Have not heard a negative comment. I make two to three loaves a week.
Thank you for this recipe.
Patty, I love reading your review and I’m really happy you like my recipe the most. Thank you so much, and next time you make it please share a photo here. I’d love to see it.
I tried this bread after making the recipe vegan (replacing butter w/coconut oil and replacing eggs with flaxseed meal and water).
It was the best tasting paleo-friendly (vegan) bread I have ever eaten. Even my non-Vegan roommate really liked it. It had a somewhat sweet taste and felt very “buttery.” I loved the texture as it was more bread-like than the nut and seed loaf I was used to (smoother and lighter texture).
My version is not low in fat, but delicious!
Hi Devin, I absolutely love reading your comment. I love it so much I share it on my Instagram page. Thank you! Your bread looks great and it’s very helpful to know that the modifications you made work well. Thanks again 🙂
This bread is DELICIOUS! I was nervous at first but the recipe is easy. I skipped the seeds on top but used all the rest of ingredients. This is a great bread especially for anyone concerned about too much white flour in their diet.
Thank you so much for sharing! Your bread looks perfect!! 😍
Oh I forgot do you have a video of making the bread.?
Hi Adriana
I forgot to say I used half al one flour and half sunflower seed flour.. I double the batch and I found if I let it sit for about 25 min, then put it in the oven it gets thicker as it sits and I still have to bake it for an hour. The tast is great. The next time I’m buying Honeyville flour and making it exactly like your recipe says. I’m just worried about mixing it to much. Mine is very dense and heavy. But yummy.
Thanks
Hi,
I have a couple of questions. One is how do you incorporate the liquid easily. when I do this it leaves clumps of flour mixture. I do make mine with a double batch and use sunflower seed flour. So how do you mix it easily and not get clumps.?
Hi Patti, I’ll try and make a video soon.
So since you are making your own sunflower seed flour, I would recommend you sift it to remove any large chunks. Then when you mix the wet and dry, add a small amount of the dry mixture to the wet and mix, then add the rest of the dry mixture to the wet, and mix to combine everything. I don’t think over mixing will be an issue here, except if you whipped your eggs, which in that case you may want to mix the eggs in the batter last.
Well I whipped the eggs. I will pour it in a little at a time. I may have went to fast. I’m making your exact recipe on the next batch. It looks so good and perfect for a sandwich. I can use mine for sandwich also and makes great toast. I want to master your original recipe. So waiting on my Honeyville flour. Thanks the recipe is loved by everyone that’s tried it and your other recipes as well. I will be waiting for the video.
Have a great day
This is the third time I have made this bread. The first time I followed you directions and discovered the middle wasn’t quite baked all the way through. So I read some of the comments and tried it again. The second time I kept the oven temp the same and cut down on the butter and baked it for about 40-45 minutes. It turned out fine then. However it doesn’t that size of a loaf doesn’t last long in our house. So today I made it again and increased the recipe by half. I had bought a 12″ x 4.5″ x 3 ” bread loaf pan. I used 7 tbsp of Kerry Gold butter instead of 9 tbsp. Otherwise the rest was the same. I baked it at 355 degrees for 1 hour. It turned out perfectly. I couldn’t wait to let it cool too much. I love warm bread and just had to have a couple of slices. Btw- the organic almond flour I used was from our local grocery store health market section.
Hi Mary, I’m so happy you like it and you didn’t give up!
The adjustments you had to make must be because of the almond flour you used. Maybe is not ground fine enough and it’s oilier than other brands. Also, you may want to check the temperature in your oven as the bread bakes. Do you have an oven thermometer? If not, they’re pretty affordable and you can buy them here http://amzn.to/2ytabFQ
Hi, I love all your recipes that I’ve tried so far, can you recommend a substitute for Almond flour? My son is allergic to nut flour, but really would like to bake gluten and yeast free bread.
Thank you
Hi Erma, to keep my recipes grain-free you can substitute sunflower or pumpkin seed flour for the almond flour cup for cup. The taste is a little different but you may still really like it. These seed flour may be hard to find so you can make your own and the process is the same for making almond flour. I have a tutorial here: https://livinghealthywithchocolate.com/desserts/how-to-blanch-almonds-and-make-almond-flour-8387/
This recipe is FANTASTIC! I think was my first attempt a time grain free bread and I hit the jackpot! No need to look farther. I followed another reader’s suggestion to beat egg whites separately then fold in at the end. I used Bob Mill’s super fine almond flour. Everything else I followed exactly as primed and cooked an extra 8 minutes for a total of 33 mins. THANK YOU SO MUCH for such an excellent recipe!
Wow full of typos lol but I meant to say it was my first attempt at a grain free bread! And I followed exactly as printed and absolutely feel delighted I got lucky enough to try this first! Thanks again!
Your bread looks amazing LaJunta! Thank you so much for your photo and feedback! It’s great to see that the recipe turned out well with that brand of almond flour!
I love this bread!!! Because of this bread, I can eat a sandwich now and then and not be in pain from gluten and additives. I’ve also made it into French toast and it came out great. Dairy is a problem food for me, so I substitute the butter for coconut oil and use coconut cream in place of yogurt. I freeze this bread in half loaves so I always have some on hand. Delicious!!
Thank you very much for your feedback SH! I’m really happy to know you like my recipe 🙂
So excited to try this! Can I use Xanthan Gum in place of the Arrowroot Powder??
Hi Lauren, I never used xanthan gum in this recipe so I really don’t know. If you can try making the recipe as I wrote it.
I made this original recipe and wow it was delicious! But above (and at least to me) all the best thing was that this bread did not crumble into a million crumbs. I also just tried this , but used quinoa flour instead! It still turned out amazing! Anyone looking for an alternative bread this gets an AAA+
Thank you for your feedback and photo Hannah. It’s really great to know this recipe works well with quinoa flour too. Hope you try it with almond flour as well to compare 🙂
i made this tonight, i used coconut milk added chia seeds for yogurt, since i am doing keto, it turned out great, its pretty buttery, kinda heavy due to almond flour..will try to do thinner sli came across this one.
Hi Delia, the texture of this bread should not be so heavy. Maybe the coconut milk and chia substitution you made gave you that texture. Either way, thank you for the feedback and I love knowing you liked it. Try toasting it to see if it gets a bit lighter.
This is sooo yum! I made it, with a few modifications and it is perfect!
Sorry, modifications because I didn’t have ingredients, not because the recipe lacked anything:)
Hi Sarah, thank you! How did you modify the recipe?
I am (sadly) allergic to almonds (and also cashews). Any substitutes for the almond flour? Thanks!
Hi Colette, you can try making this bread with sunflower seed flour.
I made this bread today, and it came out delicious!
Thank you for a great recipe!
I used chia seeds instead of linseed, cornflour instead of arrowroot(as I’ve run out!)
Thanks for your feedback Monica!
Can someone who has made this bread please let me know if it can hold up in a sandwich, i.e., that it IS not too crumbly and that it does NOT fall apart? Thanks!
Hi Monika, please read some of the comments above. There are many people who have commented about this and love this bread. It is not crumbly and it does hold perfectly for sandwiches. Hope you give it a try.
This bread is perfect for everyday use. I have tried a number of grain-free and gluten-free breads, but this is the absolute best recipe I have found BY FAR. I had to adjust the baking temp and time to ensure the middle bakes (I’ve had a number of soggy-middle issues with this), but a baked for for 30min in a 355 oven, it is perfect. It’s a great, fast, easy way for my little girls to get the fat, protien and carbs their bodies need for breakfast. Topped with some preserves, and momma is all set too! Thanks so much!
Thank you so much for your review Kileyp! I’m really happy you all like my recipe 🙂
This was awesome. This is my second attempt at a no wheat bread. I did one before with coconut flour and it tasted like a salty cake. This is perfect. And I had to make few substitutions. Can’t wait to try the original recipe as I know it will taste even better. I had to substitute the flax meal and seeds with ground sesame and sesame seeds (no background on this, I made it up because I didn’t have flax seeds) and used olive oil instead of butter because I was too anxious to get it done and didn’t want to wait the melted butter to cool off. Even with this changes it browned perfectly, and it’s so fluffy!!! I’ll try toasting it to get a harder texture to be able to use it with toppings. Thank you very much for this recipe. 5 stars!!!
Oh I also used tapioca flour instead of arrowroot! Just because I can’t find arrowroot where I am.
Thank you so much for your feedback Larissa. It’s really good to know these substitutions worked well also. I look forward to hearing from you when you make it again 🙂
Hi~ I tried to read all of the reviews to find this answer before asking, but there are a LOT of them! Instead, I’ll just ask 🙂 My husband cannot have anything almond related at the moment. Are there any other flours that would work instead of almond flour? I’ve made soooo many loaves of bread, and every single one of them was pretty terrible, and that’s even w/ very lowered standards! I also swore I’d not make another bread, but here I am…. Also, I’d have to sub in duck eggs for chicken eggs, which could throw another wrench into the plans.
Hi Laura, can your husband have cashews? You could try making it with cashew flour. Also, some people like substituting almond flour for pumpkin seed flour, or a gluten free oat flour. These may also work, but will give the bread a unique taste and texture. Happy to hear you’re not giving up and you want to try making another bread recipe 🙂 Please let me know how it goes.
I made this today and here’s what I used as far as brands: Bob’s Red Mill Superfine Almond Flour (made with blanched almonds-no skins), Bob’s Red Mill Arrowroot Flour, Tillamook Butter, Zoi Greek Yogurt, Kirkland Salt, Arm & Hammer Baking Soda, Bragg’s Apple Cider Vinegar, and ground & whole flaxseed from the bulk bins at WinCo. I also added maybe a tablespoon of honey and used extra large eggs. I read through most of the reviews and based on one I decided to mix the dry ingredients as stated and mix the wet ingredients leaving the egg whites out. I whipped the egg whites until soft peaks formed and then gently mixed wet and dry ingredients together. Lastly, I gently folded in the egg whites, poured the batter into a pan lined with ungreased parchment paper, and topped with whole flax seeds. I baked this in a 7.75″ x 3″ Fat Daddio bread pan at 350 degrees for 35 minutes. It is perfect. It even rose about an inch. Perfectly baked, sliced very easily (very little crumble), and made a delicious (not too eggy) turkey sandwich. I’m super impressed. Thanks for sharing this recipe!!
And also I wanted to share that as far as converting measurements to grams…if you look on the bag it will tell you the conversion. For example, my almond flour is 1/4 cup = 28g. This is much more accurate than using a generic conversion chart. Had I used the one listed above in the comments I would have nearly doubled the amount of almond flour. This bread is sadly expensive for me to make…worth it, but expensive. I will be able to get two loaves from one $10 bag of almond flour. Counting eggs and all other ingredients, that’s pricey for 12 slices of bread. However, you get what you pay for, you know? Nutritious food isn’t always cheap, but for your body it should be necessary. I’m learning this as I go. Again, I appreciate this recipe so much!
I was wondering if you had the nutritional value of this bread.
Per serving (10 servings): Calories 280 (From Fat 201); Fat 22g (Saturated 7g); Cholesterol 94mg; Sodium 282mg; Carbohydrate 13g (Dietary Fiber 4g); Protein 9g. Net Carbs: 9g
This was a wonderful gift for the low-carb Father in our house!!! It came out beautiful! We baked it in 4 small aluminum bread pans:) Tested it and toasted it… perfection!! Thank you for sharing!
Looks amazing Anita! Thanks so much for sharing. Happy father’s day! Your father’s lucky one 🙂
I love this bread! Like many others, it needed about twice as long in the oven. I also add sunflower seeds to mine (which do turn green in subsequent days but still taste delicious!). This is a fantastic bread if you want something less eggy. It’s a little crumbly, so not really a bread to make a sandwich with, but delicious with a spread, by itself, or as an open face type sandwich. I use coconut cream in mine and Earth Balance soy free ‘butter’ to make it dairy free.
Thanks Amanda. Great to know you like it! The bread should be crumbly at all. I’m thinking your bread is like this either because of the almond flour you’re using or because of the sunflower seeds and other substitutions. What brand of almond flour are you using?
I use Honeywell. It holds together OK upon slicing, I just can’t actually put it into a sandwich where I have to hold it and pick it up. That’s when it sort of crumbles and breaks. That’s OK by me though!
can you use tapioca flour instead of the arrow
Tapioca will make the bread denser.
This bread is great! Not dense or crumbly but fresh and yummy with a bit of a nutty flavor. I just had a sandwhich! Yeah!
🙂 Thank you Julie!
Love this bread I make at least 1 loaf a week! I have started adding some hemp after it’s all mixed up. It makes fantastic toast.
Thank you Janette! I never tried using hemp but sounds really good. Thanks for your feedback and please post a photo of your bread here next time you make it.
I just came across this recipe as I am venturing into the Paleo world, as well as looking for recipes for my daughter who has really bad eczema and is off dairy, eggs (whites), wheat and soy. Do you think an egg replacer would work OK in this recipe? I’ll probably give it a try with the replacer I got from Whole Foods, but was wondering if anyone had already tried this recipe without eggs? I don’t know if ghee will work for her if she has to be dairy-free. Would coconut oil work the same? Thanks for any help/input! 🙂
Hi Michelle, some people left comments above and they made it with coconut oil and also flax as an egg replacer. They said these work well, but personally I haven’t tried it. If your daughter can have the yolk , you can separate it and just use that to make the bread. Also find out if she can have ghee because although it’s made from butter, it doesn’t contain the casein that most people react to in dairy.
It sounds like a recipe I’d like to try. What do you think about adding other seeds like chia, quinoa, ground sunflower, or teff? Would the crumb hold up to the added grains in reasonable Amy’s? Would the other ingredients amts have to be reworked?
Hard to say Marie, but it would be fun to experiment. Depending how much you add, you may need to reduce how much almond flour you use, or add more moisture to compensate.
Yum. 🙂
😍😍😍
Can i replace arrowroot with psyllium husk? or maybe cornstarch?
I haven’t tested this recipe making these substitutions so I don’t know. Psyllium husk has very diffrent properties than arrowroot, and I think the cornstarch may give it a dense texture but not sure. Please let me know how t goes if you try it.
I tried with cornstarch and it turned out well, but i find it too eggy. So i made another bread using cornstarch instead of arrowroot and i used 2 tsp of psyllium in 1/2 cup water (so i didn’t use the greek yogurt): now the taste is better but the bread is crumbling apart. What do you recomend?
Hi Pamela, this is good to know! With these substitutions you may need to add more moisture. Maybe try adding the yogurt next time. Or try the recipe as I wrote it if you can. Keep me posted please.
This bread recipe has changed our family’s lives! We love it. I send my children to school with sandwiches made on it, and my husband could eat the entire loaf in one sitting if I let him. Thank you so much for sharing this. Because of this recipe we don’t even miss traditional bread.
Hi Haili! Thank you so much 🙂 It’s really great knowing that my recipes are helping families like yours eat healthier without being so deprived. Thanks again for your feedback and please share a photo of your bread and sandwiches here. ❤️
Adriana, I can’t wait to make this recipe. Do you know what I can substitute for flaxseed/meal as I was told to stay away from it due to the estrogen link. Thanks.
Hi Jeanette, 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 instead.
I was wondering if using coconut oil would work in this recipe as my daughter is intolerant to dairy… Thanks 🙂
Hi Maria, some people made it with coconut oil (see comments above) and said the bread turned out good. Can your daughter have ghee? You try using it as well. Please let me know how it goes if you try it.
In my local grocery store a 1.5oz bottle of arrow root is $9.99.
To make bread that costs in excess of $12 a loaf is too rich for my wallet. I know corn starch is a sub BUT adds huge amounts of carbs.
What to do????
Hi Loane,
Try using tapioca flour.
If you can’t find it in flour form, just buy the tropicoa (balls) and grind it down to flour consistency using a grinder/food processor or whatever works for you???
Tapioca flour works just as well and may be cheaper and easier to find or make yourself.
This recipe is wonderful! I have been searching for so long for a gluten free bread that’s moist and great for sandwiches. My 3 grown children and I can’t eat gluten and we love it. Thank you!
So happy you all liked it Kitty! Thank you for your feedback 🙂
Best recipe so for. Tastes delicious. I give it 5 stars ! Thanks for the recipe ☺
Looks perfect Anela!! Thank you for sharing your photo and feedback 💖
Hi, is there anything else we can use besides the flax seeds. They do a number on me, but the recipe looks really good.
Hi Laura, I added the flax meal to this recipe because it helps mimic the taste of whole wheat flour. You can add more almond flour instead. The flax seeds are added on top just for looks so you can leave it out if you prefer.
Adriana, thanks so much for your quick reply. I’m so glad they are not a vital ingredient. How much more almond flour? maybe the amount that you call for the flax seed? All of your recipes are so delicious. Thank you for sharing them all. Laura
Hi Laura, try adding the same amount called for flax seed meal. Please let me know how it goes.
The taste and texture is wonderful, but it did not rise much at all and I’m not sure why. I could probably make some mini sandwiches, but it doesn’t seem worth the effort.
I used ghee and olive oil (3 tbps of each) and coconut cream, but to get all the flour to mix, I kept having to scrape the bottom and I think I overmixed.
I will definitely be trying again and maybe adjusting some things, but if anyone has any tips to get it to rise more I’d appreciate it! I will be skimming the comments some more too to see if I can find any more tips.
Hi Ryan, what size pan did you use? This bread, considering it’s gluten and grain free rises very well. I’m wondering if it was the substitutions you made or the method of preparation. Hope you try again and please let me know how it goes. Oh, and what brand of almond flour did you use?
Thank you for the recipe!! I don’t have a big oven, so all ingredients are in half vol.
Hi Vic, I love seeing your photo! Thank you so much for sharing 😘
So good! The only lower carb bread I have made that I really like. This is the second time I have made the bread. I live at a very high elevation (8000ft). All I did was cook at a slightly higher temp for 40 min. Perfect! This was my snack. Topping is sugar free strawberry chia seed jam.
Hi Sarah, I’m so happy to read your feedback and know you’ve been enjoying my recipe! Thank you so much for sharing and please keep me posted when you try more of my recipes 😘
I want to thank you for this recipe and all the hard hard you put into making it just right!
Excellent!
You’re very welcome Sami! And thank you for the kind words 😘
Unfortunately my bread cane out terrible :(. It wouldn’t cook through the middle no matter what I tried, and it also had a very strange taste. The only thing I substituted was lime instead of apple cider vinegar since I didn’t have any. Very frustrating!
Hi Jaime, what brand of almond flour did you use? This makes all the difference and may be the problem. As for the taste, maybe your baking soda was bad. What did it taste like?
Thank you so much for this recipe!! My husband and I took the whole30 plunge in January and we are loving the new lifestyle! I was really missing the convenience of toast and sandwiches though. This bread turned out amazingly with the coconut cream to keep it whole30 compliant! Thank you for creating this!
😍😍😍
You’re welcome Beki!
I made your paleo bread. It’s delicious and so easy!!! I’m thrilled to not have to buy bread from the store anymore. I made one loaf and couldn’t figure out why it looked like zucchini bread….I didn’t realize there is golden flaxseed meal and golden flax seeds lol. They taste the same as regular flaxseeds and meal but I like this look better 😊
Anyway, thanks for the awesome recipe!! I’m so glad I found you! (Just a note about the cook time. It may just be my oven but I need to cook mine quite a bit longer than the 25 minutes. Mine takes about 40-45. But it’s worth every minute.)
Absolutely love your photo and feedback. Thanks so much Karen 🙂
😃👍
Can this recipe be doubled? So the loaf is larger therefore creating larger slices for sandwiches?
Hi Deena, yes, you can double or triple the recipe and it should be fine. Only thing that will change is the baking time and it should take longer to bake since it’s a larger loaf. Please let me know how it goes.
Holy smokes!! Amazing! I agree that the yogurt cultures are important. I am an RN and my girlfriend and I (she is also a nurse) are going paleo. I have chronic inflamation and the difference mind boggling. I feel is amazing. Thank you!
I just put it in the oven! I made a double batch. Does this bread rise, my guess was no?
Hi Kim! Hope your bread came out good!
This bread does rise well but it dense rise like normal bread made with gluten flours.
What can I use instead of arrowroot? Coconut flour? I have tapioca starch and expandex tapioca starch .
Coconut flour will not work. I find that arrowroot gives it the best texture, but tapioca also works.
Hi. I made a couple missteps 1) I forgot to wisk the coconut cream with egg mixture; folded in with dry ingredients 2) I shook the coconut cream which made it a thick liquid vs yogurt-like. Would those mistakes make the bread taste very different? I made the recipe with ghee substituted for butter.
Hi Vera, substituting ghee for butter should not be a problem. But because you used coconut milk instead of just the cream in the can, you add more moisture and this affects the texture. Using coconut cream instead of yogurt does change the taste a little but it’s still really good and does not give your bread a coconut taste.
Thanks, Adriana!
Just getting started with Paleo. I appreciate the support.
Do you think that this recipe would work in bread maker? Can I use sour cream instead of yogurt?
Katie, I dont think a bread maker will work because the dough for this bread is very different than traditional breads. This recipe is easy to make, you just need to mix the wet and dry ingredients and bake in the oven. I think sour cream will also work well in place of the yogurt, but I haven’t tried it. Please let me know how it goes.
Ok thank you. I will definitely try it 👍
This is good!! Mine was a little dark in color because my almond flour was dark. But good flavor and it looks like bread! Delicious
Hi Heather, thanks for your feedback! Did you use an almond flour that had the skin still on? If so, I’m wondering how the texture of your bread was. Thanks!
Thank you for his recipe! I tried at home and it tastes just as good as I imagined!!
You’re welcome Carol! Great to know you liked it 🙂
Excellent bread. It took twice as long to bake as the recipe says. It did rise a bit. I did use coconut cream instead of yogurt. Goes together easily. Thanks.
Hi Joyce, thanks for your feedback!! 😘
I am new to walking the Primal path, but was already missing bread and sandwiches. Thanks so much for this recipe. I made it today and it came out great. After reading all the reviews about the center not baking, I inserted my oven thermometer into the center of the loaf after 25 minutes of baking. Then I set the thermometer to alarm when it reached 195 degrees F. (That is halfway between the 190 degrees I use for white bread and 200 degrees I use for banana bread.) The center was nicely baked. Hopefully this will help others who try this recipe.
Thanks so much for this Jan 🙂
How much longer did it take to bake? Should I just bake longer?
Hi Heather, one of the best way to test your bread for donees is by inserting a stick in the center of your loaf. If the stick come out clean, baking is done. Every oven is very different so baking time will vary.
I did not time the bread once I inserted my thermometer. Next time I bake this recipe I will time the whole baking process for you. I think temperature is a much more accurate measure of when bread is done because all ovens are different.
My batter was much too dry using this recipe. Consider using more *ghee or butter and more yogurt or coconut cream or cutting down on the flours. I question the amount, 1/2 cup arrowroot powder. I used less.
Hi Suzy, I’m sorry but something went wrong when you made it. The ratio of ingredients is correct here and you should not have to adjust it. Hundreds of people have made it (read comments above).
What flour did you use? Did you use almond flour, finely ground and with the skin removed? What brand?
I made this and served it with dinner tonight, and my family loved it! It’s more dense than we were used to, but absolutely delicious! The only downside, I was craving bread so much that I ended up eating a thick slice…….I am trying it with Walnuts and Cranberries next 😊. Thank you for sharing this amazing recipe!
You’re welcome Shannon and thank you for your feedback. Please post a photo of your bread here next time so I can see what it looks like. Are you using blanched, finely ground almond flour? What brand?
Can I used almond meal instead of the flour
Hi Sophie, I have found that the best almond flour for baking are the ones that have the skin removed (blanched) and are very finely ground. Some brands call it almond meal and some almond flour, so currently there’s no standard name. I have also found that not all brand work well. For example the Bobs Red Mill brand fails most of the time for baking. My personal favorite brands are by Honeyville and welbees. You may be able to order these from amazon.
This is amazing!! Thank you so much for helping me satisfy my bread craving without violating my paleo diet (which I’m on for health reasons). Came out perfectly and delicious. Excited to try your other recipes.
Hi Michelle! I’m really happy you like my recipe. Thanks for leaving your feedback here! Keep me posted please when you try more of my recipes.
Made this bread last night to go with our homemade soup. We really liked it. I didn’t have greek yogurt so I used 1/4 cup whole milk yogurt and 1/4 cup sour cream. I also added a tiny bit of honey for sweetness. It turned out beautiful! Baked for 35 minutes. Have made many other gluten free breads and some were terrible and some just O.K. , but this is the best one we have tried. Great recipe! Can’t wait to try it toasted. Thanks so much!
Hi Jan, thanks for your feedback and for sharing how you modified the recipe. It’s great to know that it turned out good! I’m really happy you like it and I hope you try more of my recipes 🙂
This is a great recipe! I was wondering if you ever tried to seperate the eggs and whip the whites for more rise in the loaf?
Hi Samantha, thank you! Many people have left comments above and they do this. Personally I don’t take the extra step and it works fine for me. I think this break rises well for a grain-free bread and the important thing is to use the same size pan as I use in the recipe or make a larger batch if your pan is larger.
Has anyone made this at altitude? Any adjustments needed?
Hi Jess, there are a few comments from other people that baked my bread at altitude. But I’ve noticed from people’s feedback that the baking I do does no get affected by altitude and you don’t have to modify the recipe. Let me know hoe it goes please.
I just made this bread. It is wonderful! Fluffy texture and delicious!
Thank you so much Brooke!! 🙂
For all the recipes claiming to be the best paleo or Keto bread, I think yours is! I have found your recipe very helpful in satisfying keto cravings for bread. I am a personal chef and now a hero to my low-carb clients. I’d like to share this recipe in a cooking Keto article for our United States Personal Chef Association member magazine. Would you mind? It would of course be attributed to you/your site!
Hi Michele, sorry for my late reply! I’m really happy to know you like my recipe and you favor it over other recipes. It’s an honor to know you want to share it in the magazine and I would love to receive a copy. Can you send it to me? Thank you so much and adding a link to my site and crediting my name is good. Regards.
About 3 years ago I went grain free for the second time in my life. At that time I downloaded about 20 grain free bread recipes three were good and edible and could withstand the rigors of actual lunch meat/sandwich making, but this one has stood the test of time. This is the recipe I go back to every time, it delicious and passes the sandwich test. Here s what I have learned: I like to make a double batch, I like to beat the wet ingredients into a stiff foam, everything works best at room temperature, the baking time is about an hour in a glass pyrex loaf pan, It MUST be stored in the fridge wrapped in a paper towel then in a zippy bag, it needs to be toasted for sandwiches. I make this bread for non grain-free friends and neighbors and they love it too.
Hi Ima, thank you so much for your feedback!! I’m really happy to know my recipe is your favorite 🙂
I tried the recipe and it was delicious! I substituted the yogurt for coconut cream and it worked fine. Thank you for sharing 🙂
Hi Virgi, thank you so much for your feedback and photo!! Looks amazing 🙂
I made this last weekend and it is delious, thank you. I and just wondering about freezing it by the slice?. Now I don’t eat alot of any bread to begin with and this weekend I went to toast 2 slices and it’s falling and crumbling apart. It has been in the fridge for a week. Is there a way to freeze it Fresh by the slice and use whenever?
Hi Raye, your bread shouldn’t crumble after stored in the fridge or freezer. I’m thinking the almond flour you used may still have large chunks in it and this is causing your bread to fall apart. Which brand did you use?
Thanks so much for the reply. I will cut it and freeze it by the slice. It such good bread. Highly recommended recipe
I really want to try out this bread. Would it work with almond meal?
Thanks
Hi Sophie, I have found that the best almond flour for baking are the ones that have the skin removed (blanched) and are very finely ground. Some brands call it almond meal and some almond flour, so there’s no standard name currently. I have also found that not all brand work well. For example the Bobs Red Mill brand fails most of the time for baking. My personal favorite brands are by Honeyville and welbees. You may be able to order these from amazon.
Made this today. Came out perfectly! Hubby and son are grain free, and son has Autism which comes with food sensory issues and limited palate! My son liked this bread. It’s true that it’s not a standard slice like with traditional loaves made with wheat flour, but it’s big enough to make a sandwich still. Thanks for the great recipe! Tried to rate it but it won’t let me go up to 5 stars so rather than give you less, I’ll just not rate it officially. But….5 stars!!
Thanks so much for your feedback Dana! I love your photo and I love knowing your son liked it. You can make a taller loaf by doubling the recipe and cooking it in the same pan.
I saw a lot of comments about it not being large enough for Sandwich bread so I just wanted share how I dealt with this:
I first cut the loaf in half vertically ([____|____]). I then stood one half on its side with the part that was sliced face down on the cutting board and sliced up and down that way, then repeated with the second half. Hope that makes sense lol.
I’m a huge fan of yogurt, especially homemade. It’s good to remember that the probiotic benefits of yogurt are lost when baked since the live cultures die when heated above 110 degrees (approx).
Hi Andy, thanks for your message. You’re right about the live bacteria dying when the yogurt is heated during baking, but I still like to use it in my recipes not only to enhance the texture but to also show people which foods are rich in nutrients.
My hubby is on a wheat/corn/gluten free diet. We made this tonight for our traditional New Years Dinner with collards and Black Eyed Peas. FABULOUS!!!!! Thank you for this great recipe!
I just wanted to say that this has become my go-to bread recipe. I’ve tried so many and am so glad I found this one. Easy + tastes like bread…..I couldn’t ask for better 🙂
Thank you so much Ghadah 🙂
Made your bread exactly like the recipe says and it was the best almond flour bread recipe i have found. Ive been low carb for several years and ive tried a lot. I was wondering if u knew of a good substiture for arrowroot powder because of the carb count. Thanks for such a great bread! It makes great toast too!
Hi Linda, thank you so much for your feedback 🙂
This bread is pretty low in carbs already, and I think replacing the arrowroot with something else would change the texture of the bread too much. You could try using more almond flour instead, maybe another 3/4 cup.
Delicious !!!! And very easy to make .
Thank you Karen 🙂
This is really good. I only use 3 eggs,. I didn’t have any arrowroot powder, so I used cornstarch instead. I used lemon juice instead of ACV because ACV gives me migraines and I used coconut cream (don’t like yogurt). It tasted a bit like sweet bread, but it made an excellent sandwich. It didn’t rise like the picture. I’m sure it because of the substitutions I made. I always make sandwiches cutting the bread in half anyway so it didn’t matter that it didn’t rise as high as the picture shows. This will be my go to bread for now on. Oh yeah. I baked it for 45 minutes instead of 25. Ovens temperatures and climates varies for baking. I always baked paleo breads on 350 degrees for 45 minutes. It comes out perfect every time. Thank you so much for posted this recipe.
Hi Lolly thank you so much for your feedback! I’m really happy you like my recipe! It’s great to know also that the bread turned out good with the modifications you made. Thank you again.
Can the bread be made with flax eggs substituting for 2 eggs?
Hi Lolly, I haven’t tried it but it may work. I think the texture will be very dense with this substitution but it may still taste good. Please let me know how if goes if you try it.
Thanks for replying, didn’t see it before I post the following comment. I will try flax eggs next time.
Hi, this recipe looks great and I’d like to try it out. I’m just curious whether I can substitute the butter with coconut oil. Many thanks for sharing!
Hi Priscilla, a better dairy-free substitute would be ghee, but coconut oil also works. The substitution will affect the texture and taste a little, but it’s still good. I suggest adding 3-4 tbsp instead of 6. Please let me know how it goes.
I just made this bread and it’s amazing! I had almond flour (not blanched almond) and not quite a 1/2 cup of arrowroot, but it came out perfect. I can’t wait to try more of your recipes. Thanks so much for sharing.
Hi Judie, thank you so much for your feedback. I’m glad the bread turned out well for you even though you modified the recipe a little. Please keep me posted and let me know how it goes when you make more of my recipes.
Can I use coconut flour in place of the almond.
Hi Cheryl, coconut flour cannot be used in place of almond flour. It has very different properties.
I have to say I am not paleo but am very gluten sensitive. I do not enjoy the texture of many GF breads. I have been trying and looking for bread recipes that were good and grainy and would taste good untoasted for sandwiches. I really enjoy this bread! No toasting necessary! I enjoy playing with recipes so I did grind in some oatmeal for part of the flour. Or ground quinoa. Also have replaced some of the almond flour wth 1/2 cup of cassava flour (from yucca root). Thank you for this great recipe!
Hi Vyci, thank you so much for your feedback. Makes me really happy that my recipes is now your favorite. It’s great to know that the modifications you made also worked out well.
The benefits of the probiotics would be destroyed during the baking process. Probiotics are only of benefit in fresh food. Also, this bread is not paleo, since yogurt is never included in the paleo diet.
Hi Slee, there are many variations of the Paleo diet and many people do eat dairy for it’s health benefits. This isn’t a diet, but more of a guide to help people with different goals and health problems. We focus on eliminating processed foods and those that cause inflammation, and we focus on eating nutrient-dense foods. So although it’s true that some of the enzymes in the yogurt die during baking at certain temperatures, we are still training our minds to look for nutritions foods. This is especially important for people starting out with this way of eating and living.
Loving your recipes and have been looking to try baking my own bread but being true to Paleo I’m trying to avoid dairy. By chance have you tried to make your breads without using dairy?
If so please can you send me your recipes?
Hi Steven, if you read through the comments here, many people substituted the yogurt for coconut cream or coconut yogurt, and the butter for coconut oil. You can also use palm shortening, olive oil, or avocado oil.
This is what I made yesterday and it came out lovely! Thanks for sharing.
could you use cassava flour or would that raise the carb count to much?
Hi Brittney, I haven’t tried this recipe with cassava instead, but I think it’s fine to make this substitution. In general, I find that the arrowroot gives baked goods a lighter texture than cassava. Please let me know how it goes if you try it.
Goodness me! This is the best bread GF that I have ever made. First of all I have made many GF recipes and some are ok. I’ve NEVER commented on the net before, but this is really worth it.
It’s simple, delicious, moist, and slices beautifully! Iwe almost ate the entire loaf while still warm😊.
Amazing, it’s now a regular in our family. Thank you so much for this recipe.
Adriana, I love your style❤️
This makes me so happy to know Esmeralda! Thank you so much for leaving your feedback here 🙂 Next time you bake it please share a photo of your bread here. I’d love to see it! 🙂
Hello.,
This looks perfect as a replacement (for bread). Half cup of arrowroot powder seems a lot. Sorry to question this, but I am only used to using this in small amounts as a thickener, so just checking.
Thank you for all the lovely recipes that I intend to try. I just recently found you – glad I did.
Elaine xox
Hi Elaine, the arrowroot in this recipe helps to give the bread a lighter and fluffier texture. Hope you try it soon.
I am so grateful for finding your recipe page that I put it into favorites so I can find you again. Thank you so much…Gretchen
Thank you Gretchen 😊. Let me know how it goes when you try the recipes.
Absolutely delicious and a total hit with my family though I did not use blanched almond flour (can’t find the brand you mentioned in the UK in an case) – just ground up whole almonds in my vitamix. So yes it was more dense and darker in colour but over half a loaf gone as a side with soup. Thank you for posting the recipe.
I love all the results of your recipes that I have tried so far. Could you please post more savoury recipes too? Though having healthy chocolate based food is not something to be frowned upon either lol
Thank you so much Pitri! I was wondering if you can buy the flour online and have it shipped to you. Even though you’ve been liking my recipes with your homemade ground almonds, it could be even better 🙂
Thank you for your suggestion to make more savory recipes!! I will do that.
Do all of your recipes use almond flour? is there a substitute? my son can’t have nuts
Hi V. Not all my recipes need nuts or almond flour, but most my baked goods do. This is because almond flour gives the best texture. If your son is allergic to nuts I would suggest substituting the nuts for seeds, and the almond flour for pumpkin or sunflower seed flour. You can also try using a gluten-free oats flours. I haven’t made this substitution in many of my recipes, but it’s worth a try. Please let me know how it goes.
I made this and it still reminded me of cake- actually more like what we call scones in Australia (I think in America you call them biscuits). Im going to use these ingredients again and try making scones…. even the dough reminded me of a scone batter. I think any recipes with almond flour turns out cake like (in my opinion anyway).
thank you
Hi Jacque, I’m thinking that you’re getting that texture because of the flour you are using (read my comment above). Do you have the brands I recommend available to you there?
I don’t know what i’m doing wrong with this bread. I’ve made it a few times as i like how it tastes toasted but it will not cook properly in the center. Every time i cook it i end up cooking it for another 30mins longer then the recipe requires and it’s still coming out moist in the center. You could not use it without toasting put it that way. Could it be because i’m using Canned coconut milk as opposed to yogurt? I’ve tried continuing to cook with foil over the top once the outside starts to look well done so the inside can keep cooking too.
Thanks,
Hi Broke, so there are a few things that could be affecting the texture of your bread. First, do you have an oven thermometer to make sure the temperature is where you need it to be? This could affect the baking time. It’s ok if you need to bake it longer, and I would let it cook until you test the middle of the bread with a stick inserted into the center. Only when it comes out clean you remove it from the oven.
Using coconut milk in place of the yogurt will add moisture to the batter and this could also be the problem, unless you’re using just the cream on top of the can.
The last thing I can think of is the brand of almond flour you’re using and how you’re measuring your ingredients. Not all brands of almond flour are good for baking. Some are coarser and more oily then others, and this can affect the texture of baked goods. I always recommend people to use the same ingredients as I list below the recipes so that there’s no fail. If you can’t find the brands of almond flour I recommend, maybe you can order it online. My favorite brands are by Honeyville, Welbee’s and Nuts.com. Honeyville is now sold at Costco. Let me know if this helps.
I just went through a big move and definitely got out of my paleo rhythm 🙁 I decided it was time to kick my butt back into it and scoured the web for a great paleo bread recipe. I found yours and it had so many great reviews so I had to give it a shot– I’m SO glad I did! I made this bread tonight and it’ turned out awesome! The taste is amazing and the texture is absolutely perfect! My roommates who aren’t paleo loved it so much as well! I can’t wait to try more of your recipes 🙂
That’s so great Molly. Love your photo! Thank you for your feedback 🙂
This is my second time making it, totally love it.
My boyfriend eats it with more butter.
I added 1 tbsp of Honey,used 1 tsp of trader joe’s baking powder instead of the baking soda.
I used 3 large eggs and Kefir instead of greek yogurt.
Baked it for about 30 min.
Thanks for a wonderful recipe.
Laura
Thanks so much for your feedback Laura! Great to know the substitutions you made works as well.
I’ve made this twice now. First time I don’t think I baked it long enough, came out a little chewy but still tasted good. Today I made two loaves, raised the oven temperature to 355 and had to bake for 45 minutes where I live (panhandle of Florida), it turned out fabulous tonight.
Had this along with the Shepard’s Pie you have on your page, both were a big hit!
Thank you so much for your feedback Tama! So happy your bread turned out good and you had it with the Shepard’s Pie 🙂
Turned out great! Easy recipe
Thanks Omar!
I really like this bread but, for me, 25 minutes baking is not nearly long enough because it’s still raw inside. I’ve made this 3 times now and finally learned to bake it approximately 45 minutes. Other than that, it’s a great recipe with great taste and texture.
Thanks for your feedback Candace. Everybody’s oven is so different it’s always best to check when baked goods are done by inserting a toothpick in the center. You can also get an oven thermometer to ensure the temperature is where you need it to be. I’m happy you like my recipe 🙂
I just found this recipe. Can’t wait to try it. So many good reviews! I’m so excited!!!
Let me know how it goes Cindy 🙂
Now that was as close to normal bread as I need to get!!
So happy you like my recipe Liz. Thank you so much for your feedback!
How is this paleo if there is Greek yogurt in it? What can I use instead so it’s actually paleo? Coconut cream?
Hi Sassy, please read my post and recipe above.
Many people on the Paleo diet consume dairy because it’s very nutritious. You can substitute the yogurt for a dairy-free yogurt or coconut cream.
Can this recipe be made in a bread machine?
Hi Shawna, there’s no need to use a bread machine with grain-free baking and I honestly don’t think it will work with this recipe.
Hi Adriana, thank you for this recipe. My youngest son has to eat gluten free and I’m trying to find a recipe for bread that he really likes (none so far). It’s just in the oven and I hope it turns out okay, because the batter wasn’t a batter, it was more of a dough… I followed your recipe to the letter: same ingredients, no overmixing… Do you have any idea what could have happened?
Hi Tessa, how did your bread bake? Please let me know how it turned out.
It turned out very dense and only rose a little bit. The taste was great, though. Could I add some moisture by adding more yoghurt or maybe some almond milk or something?
Hi Tessa, it’s hard to say what went wrong if you said you used all of the exact same ingredients as I do, and you follow the directions. The only thing I can think of is how you’re measuring your ingredients. Adding more yogurt or milk will not help and may make your bread very soggy. Let me know what happens when you try again. I will make a video showing the process soon.
That sounds great, thank you Adriana!
Could I be using the wrong almond flour (extra fine blanched)?
Hi again Adriana. I tried again yesterday, with the same flour. I added a little extra yoghurt (2/3 cup) and I also added some almond milk (I think about 1/4 cup), to make more of a batter. The bread turned out great. It’s a little moist, a bit like cake, but it tastes amazing! So I actually think that the flour reacts a bit like coconut flour and soaks up a lot of moisture.
I’m looking forward to the video, to see the consistency of your batter.
Thanks again for a great recipe!
Hi Tessa, almond flour is actually very moist and doesn’t soak up much moisture. It can make baked goods oily and super moist sometimes. There are many brands that sell almond flour now, but not all work well or give you the same result when baking. The brands I found work best for baking are by Honeyville and Welbee’s. I also always use the blanched flour in my recipes. What brand did you use? I am happy you like my recipe. Please let me know how it goes when you try making it again and post a photo here so I can see.
I made this today, it is awesome, I tweaked it by adding a teas baking powder to it, the crumb is just lovely and I tasted my first bite with almond butter on it, so so good thank you….
Thank you so much for your feedback Bridget. Please post a photo of your bread here in the comments so I can see it 🙂
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…
Hi Leah, thank you so much for your feedback!!
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?
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.
On my third loaf but yet to make a sandwich. I love a slice with a bowl of berries or soup
Thank you Teresa! So happy you like the recipe 🙂
What to use instead of cup greek plain yogurt (or *coconut cream) ? My son is on gluten, sugar and dairy free diet?
Agne, coconut cream is dairy free. You could also try using a dairy-free yogurt.
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?
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 http://amzn.to/1TbU31n or this one http://amzn.to/23RkXeu. Please let me know how it goes if you try it and post a photo here so I can see how they turn out.
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.
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!
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.
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 🙂
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 http://amzn.to/1WcJ1tv. 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.
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.
Hi Linda, how did it turn out after you let it cook longer? Also what brand of almond flour are you using?
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
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.
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
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 🙂
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
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.
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. ?
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!
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 ?
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
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.
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.
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.
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***
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.
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
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?
I am alergic to almond perhaps you can advice on a alternative?
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.
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.
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.
Thanks for this recipe.!!! And yes-almond flour can be so expensive… Prevents me from baking more often. The bread came out pretty good; I think I may have slightly over mixed the batter- a little on the flat side. But very tasty. Anyway- heads on sale at website is almond flour!!! I’m stocking UP! http://www.bobsredmill.com/almond-meal-flour.html?&cat=5&gclid=CjwKEAiAjfq2BRDpmdHmssaW5xsSJABToP4lRgdN9_Ei1DoeLx49ZGR6r32JWWvxNnENMQaXWid76hoCYCPw_wcB
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 http://amzn.to/1M5cDzG
My Paleo Bread on Instagram (https://www.instagram.com/p/BCTx8WKHyQR/?taken-by=kinga_road28productions).
I love when you guys tag me! #livinghealthywithchocolate
I just wanted to make sure the arrowroot in this recipe is the powder, not the flour.
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.
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!
signed,
still confused Brendon
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.
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!
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.
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!
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.
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.
Thank you Willow, you are right and this is probably what caused Lisa’s bread to taste so bad.
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!
Hi Louise, thank you for your feedback! I am so happy you enjoyed it 🙂
Can I use clarified butter or would coconut oil
Be better?
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.
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!
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.
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.
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.
Delicious bread! It took closer to 40 minutes.
Thank you Eric! So happy you like the bread! 🙂
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?
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 https://livinghealthywithchocolate.com/desserts/paleo-sweet-bread-gluten-free-nut-free-6189/
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!
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.
Absolutely delicious. Took about 40 minutes for mine, but came out perfect.
Thank you for your feedback Leigh! I am so happy you like my recipe 🙂
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….??
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.
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.
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 🙂
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!
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.
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
Hi Lisa, yes you can omit the flax seeds in this recipe.
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.
Hi Narelle, thank you for your feedback. I am so happy you like this bread! 🙂
Awesome recipe – shared on my blog today – I sent them back to your recipe link – Thanks 🙂
Thank you Debbie for your feedback and for sharing the recipe on your blog. Below is the link for anyone who’d like to see it:
http://www.deliciouslyinspired.com/2015/08/gluten-free-bread/
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 !
Christeen, thank you for your feedback!! 🙂
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
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!
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.
Thanks again, Adriana. I’ll let you know how it goes after this weekend!
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?
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.
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.
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,
Gabriel
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!
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 🙂
Thanks for a great recipe. So useful
I am Diabetic. Can you please tell me if there is anything in here that would make it have any carbs? Thank you!
R, This bread has only 13 grams of carbs and 4 grams of fiber based on 10 servings.
This bread is like actual bread. The sort that you can slop up soup with. Nomnomnom!
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!!!
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!
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!
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 🙂
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!
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.
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.
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 🙂
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!
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!
It’s so great to know that this recipe works well with whole milk as well! Thank you for your feedback Christina 🙂
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?…)
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.
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!
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.
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!
Thank you so much for your feedback Dorothy! I’m so happy to hear you and your family like my recipe 🙂
Can I substitute coconut flour instead of arrowroot powder
Bee, coconut flour will not work in place of the arrowroot powder, but you can try using tapioca starch.
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.
You’re welcome David! How did the bread come out?
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.
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!
Lina
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
Holy, that sounds really strange! This must have to do with the ingredients you used.
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.
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!
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
🙂 Thanks for your feedback Kat. So happy you like the bread!
Thank you Adriana! I will give them a try.
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”!!
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.
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.
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.
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?
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.
I live in Norther Colorado & have TONS of trouble with my bread recipes NOT rising above 2″! I need help 🙂
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.
Hi,
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?)
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?
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?
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.
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! 🙂
Awesome! Using the right ingredients in grain free baking is very important 🙂
So, I cannot eat flaxseeds or chia seeds. What are my options? TIA
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.
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 )))
This makes me so happy to hear Marion! Thank you so much for your feedback. This means the world to me!
Hi Adriana,
Well I made the recipe with the Almond flour then found out I’m allergic to nuts. The bread came out great tasted great also.
That being said I made my own sunflower seed flour for the first time.
I was hesitant at first to try to make the bread because I didn’t want to waste the expensive ingredients. Well the bread taste even better. It doesn’t have any eggy flavor. It actually taste better than any paleo bread I’ve ever had. It was a little dense and didn’t rise as much but it was a first try with seed flour. I did have a reaction from the seeds and the baking soda. Green spots lol. My neighbor said it was the best I have ever made. It will need some tweaking. So Adriana if you find a better way to make this rise better please let me know. It was also a little greasy but just a little. I. Trying pumpkin seeds next. Thank you so much for giving us a great bread recipe that is so versitile. if anyone finds a way to improve this please let me know. You will be very happy if you try this with sunflower seed flour.
Hi Patti, so great to hear you made it and it turned out good! Thank you for your feedback. Did you take a photo of your bread? Please post it here if you did.
Also, when you made it with almond flour, did you have a reaction to it? I’m wondering if you are allergic to all nuts.
So, as for making this bread rise more it will be difficult because of the type of flour we’re using. It rises well with almond flour, but not as much as a bread made with wheat flour. You can try blending the wet ingredients in a blender to incorporate some air into the batter. What size pan are you using? This could also make a difference.
Well something is wrong it keeps telling me a problem has occurred with the website and realoading. I didn’t use any wheat flour only the sunflower seed flour I made. I whipped the egg whites with some cream of tarter. I will try your blender idea. I did not take a picture but it came out heavy and dense but it did rise pretty good considering I toasted the sunflower flour after I made the flour because I did t know I was supposed to do it before. It made it a little freaky. I will cut back on the butter next time. I can’t tell you how much better the tast was from toasting the flour. Ok I better stop my computer does not want to cooperate. Thank you so much I will be in touch again thanks for the great recipes.
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?
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.
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!
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.
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!
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!
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.
Thank you for your feedback and for sharing a picture of your bread Janaki! 🙂
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.
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.
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!!!!
Thank you for your feedback Kai! 🙂
I wonder if tapioca flour/starch is an ok substitute for arrowroot..they’re both starches haha.
I just made this today and this bread is so delicious! We Love it. Thank you so much!
Thanks Mari!
I just made this bread today … Sooo delicious! Love it. Thank you so much!
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. 🙂
Hi! I live at just under 7,000 feet in CO. Any adjustments needed for baking at this high altitude? Thanks so much!
Courtney, I am really not sure. Maybe someone else here can help to answer your question.
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.
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.
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…..
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
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.
Hi, baked this last night – turned out fantastic and tasted great! Thanks for an easy to make bread. Greatly appreciated.
Thanks for your feedback Ann!
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!
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.
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?
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.
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!
Thank you so much for sharing Gabrielle!!
Can you substitute the almond flour with coconut flour?
Heather, coconut flour will not work as a substitute for almond flour in this recipe.
Made with moderation and it turned out amazing !
It’s in the oven right now! I’m hoping it will come out as good as it is looking! 🙂
Can I use raw cashew flour or cashew butter if I add more arrowroot?
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.
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!
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.
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.
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.
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!
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.
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.
You can try a flax egg (3 T water with 1 T ground flax seed).
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
I don’t have flax meal (or chia) available, can it be replaced by more eggs or another substitute?
I have made this bread at least six times. Me and my family love it! Thank you!
🙂 So happy you like this recipe! Thank you for your feedback.
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?
What size pan did you use?
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!
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.
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?
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!
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!
Kathy
oh… i also used my own ground almonds and it worked great.
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!
*didn’t have flax seeds…oops!
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!
So flax is not a necessary ingredient?
yes, if you omit the flax meal your bread will not be the same.
Will it rise? What is the purpose of the flaxseed meal and the flaxseed seeds because I can’t have any of that because I have diverticulitis. Thanks
Hi Donna, the flaxseed meal is added for taste. Adding it give it a more wheat-like flavor to the bread. Now I added the flax seeds just to decorate the bread. You can leave both of these ingredients out when you make it.
Took me 4 tries, but the 4th loaf is fantastic! The other 3 taste good, just not the correct consistency.
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 !
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.
What do you think about substituting the almond flour with hazelnut flour?
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
I just made this bread and it was delicious! Thank-you
Was wondering if their is any substitue for the flax?
The flax meal is what gives this recipe that “wheat” like flavor
A little late at this comment … I often just do not want to grind the flax seeds so substitute with LSA instead – it gives it a sort of “wholemeal” look and has worked for me.
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 🙂
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.
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!
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
lol 🙂 Thank you for the kind words
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
awww, thank you so much. I truly appreciate your kind words.
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.
I used Now brand almond flour, and it turned out great!
I meant the yeast was made substitute for the baking soda
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)
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!!
That is so awesome Lynl! Thanks for sharing!
Ours came out very dry. Is the 2 cups flour right?
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.
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. http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx#.UkbX-bx77Hg
Have anyone tried this recipe with gf all purpose flour?
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 🙂
Hello Adriana, I want to try your recipe so bad, can I use xantham gum instead of arrowroot?
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.
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.
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?
I’ve heard a lot of negatives to using almond flour. Do you know the exchange rate for coconut flour?
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.
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.
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
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.
Great recipe! I’m missing bread a little since i went paleo. I will check your recipe as soon as possible. Thanks!
I’m so excited to try this bread! I do not have flaxseed meal though. Can I just increase the almond meal?
Absolutely delicious recipe!! I had to use corn starch since couldn’t find arrowroot powder, but still ended up great!!
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.
What can you use in place of arrowroot powder? Thanks 🙂
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!
🙂 Thank you for the feedback
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!
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 🙂
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 http://instagram.com/karenieavila. Thank you for sharing your recipes to the world.:-)
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. ?
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.
yes, absolutely! Let me know how it goes.
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?
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.
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!
this looks delicious! what can i use in place of arrowroot or tapioca? i have neither :/
hi I want to try out this recipe, could you tell me the equivalent of the cups in grams please?
thank you 🙂
this chart might help you with the conversions http://whatscookingamerica.net/Q-A/BritishEquiv.htm
Is almond meal the same as almond flour?
yes, this is the one I use:
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.
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.
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.
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.
I’m not sure if you’ve tried this again but thought I could help. Here is a link to a converter http://whatscookingamerica.net/Q-A/BritishEquiv.htm.
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.
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.
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
SW, did you remove the skin from the almonds before you grind them?
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!
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.
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.
Edel, did you insert the stick around the area that was not cooked afterwards? maybe let it cook longer next time.
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.
Ha Ha! I mean gluten-free!
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.
Where do you buy almond flour inexpensively? I looked at Walmart yesterday and it was $10 a lb. A little to pricey for me.
I buy the following one from amazon.com
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.
“Paleo” bread that uses butter and yogurt? Yeah, I think you are a bit confused here…
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.
Its called ‘Paleo-Primal’ and makes use of dairy as a beneficial way to get extra nutrients. I did the comparison, and LOVE this form 1000% better than paleo.
Thank you Linda 🙂
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!!!
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!
I was looking for this information (coconut milk). It is also helpful that you live in the same part of Florida as I do, with the A/C, so that was very useful to me. Thanks for posting that.
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.
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.
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.
I doubled the recipe and I put it in a regular loaf pan and it is gorgeous big sandwich size bread
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!
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.
Wondering if anyone has made this with coconut flour instead of almond flour?
coconut flour will not work as a substitute for almond flour without changing the ratio of the other ingredients
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.
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!!
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.
Thanks!
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!!!
I can’t wait to try this!
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!
thank you for the feedback! You can also double the recipe to fit the pan you have.
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.
for the person who wanted to know if the flax could be replaced, use chia seeds instead.
Thanks Rae for the reply, but apparently chia is related to flax so we are staying away from that as well.
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.
Karri Garica, I was wondering if it worked wth the tapioca. Thank you!
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!!
what size loaf pan did you use? you could try doubling the recipe so you fill the pan you have with the batter
“Greek” yogurt is just strained yogurt. You can make your own by staining whole yogurt through cheese cloth. It takes a while, though so plan ahead : ). The longer you strain the drier it gets. Eventually it’s like cream cheese!
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.
Thank you so much for the feedback!
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!
This sounds wonderful! Can you recommend another flour to try?
You could try it with sunflower seed flour, but I have NOT test this recipe with it
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.
I actually found this bread to be very eggy. My husband and I each had a piece, my husband couldn’t get more than a bite down. Threw the rest out. I don’t know if there’s anything I can do different. The texture was perfect, the taste was eggy and salty.
Hi Jen, this bread should not taste eggy at all. I’m thinking something may have gone wrong when you made it. Maybe your ingredients or the way you measured them, I’m not sure… Did you use the same brands of ingredients as I listed above?
The Arrowroot powder I have is very salty, is it supposed to be? Would I omit the salt if I use the powder?
Hi Carol, what are the ingredients in your package? It should only be arrowroot starch and nothing more. I haven’t heard of arrowroot being salty before, but you can omit the salt if yours is salty. Please let me know how it goes.
What did I do wrong?? It’s not a batter, but a crumble.
Mine mixed up into a crumble and baked into a crumble also.
Very dissappointed.
what kind of flour are you using? Did you use coconut flour or make any other substitutions?
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 🙂
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!
Can this be frozen? We eat bread slowly it always goes of before we finish it so have to freeze.
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
I froze it in a ziplock freezer bag with all of the air sucked out (with a straw) and it worked wonderfully. This recipe is awesome!
Thank you for your feedback Kathryn 🙂
Has anyone tried making it in a bread machine yet? Very excited to try this bread 🙂
I love this! I am printing this out and making it this weekend for Father’s Day. BLT sandwiches for everyone! 🙂
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!
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?
Thanks
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.
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!
Thank you for the feedback!
Hi Adriana,
Can I use Bob’s Red Mill baking flour instead of almond flour.? I ran out of Almond flour. I also have home made Sunflower seed flour that I just made. I’m kind of afraid er to use it though. I have never made it before and it looks like sawdust lol. I don’t know what it’s supposed to look like. It is at lease a fine flour not course anyway.
I made the bread already and it came out great. My neighbor loved it to.
Thanks for any help and the great recipe.
Great recipe. Can I share it on my site? Of course I will link everything back to your original post.
Yes, I love when people share my work. Thank you! Please send me the link after you share it so I can see it.
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???
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.
Have you tried this in the bread maker yet? I am want to make it my bread maker too
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.
This looks wonderful! Can I use cornstarch instead of arrowroot?
yes
Any chance you know the nutritional info? My family is diabetic, so I monitor the carb and fiber counts closely. It looks wonderful!
I haven’t calculated the nutritional facts.
Hi Adriana
Thank yo for this amazing recipe. I have been making it now for the last two years every week end i make 2 to 3 loafs, i slice them up and frezze 2 slices for breakfast each morning .
I am now starting a calorie controlled diet.
I see back in 2013 you hadn’t calculated the nutritional facts. I was wondering if you have now by any chance? I would really love to know
Thanks once again Love this bread
Lina
Hi Lina, love the photo of your bread and it makes me so happy to know you make it all the time!
Depending how thin you cut your slices the nutritional info will change, but for 10 slices here’s the info per serving:
Calories 280 (From Fat 201); Fat 22g (Saturated 7g); Cholesterol 94mg; Sodium 282mg; Carbohydrate 13g (Dietary Fiber 4g); Protein 9g. Net Carbs: 9g
Katharine–
sparkpeople.com has a great recipe nutrition calculator.
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
Thank you for taking the time to calculate this Biikeweaver! 🙂
Thanks! I thought the arrowroot or whatever was gonna throw me over the top of my carb count..But it will work! Woot!
Yes! This is so amazing! Thank you for sharing!