Paleo Bread
Gluten free isn't necessarily healthy, especially when it comes to bread. Here's a gluten free bread recipe, made of high protein ingredients that won't leave you dragging. I'm loving every slice that comes from this new Paleo diet friendly bread recipe.
This bread is just a bit lighter and fluffier than my other breads. It has a nice nutty flavor from the flax meal which makes it almost have a kind of "whole wheat" thing going on, and it has a lovely little bit of sweet flavor from the honey (I used honey that my friend Shirley harvested from her bee hives and sent to me as a gift --I treasure it).
I've been working on this gluten free bread recipe for several months and have tested it a couple of dozen times. In fact, every time I create a recipe I test each and every ingredient addition or subtraction. That's why I think it's kinda funny when people leave comments below recipes (or on Facebook, Twitter and in my forums) asking if such and such ingredient substitution will work.
For example, with this recipe, I tested changes as minute as 1 teaspoon baking soda versus 1 ¼ teaspoons baking soda. Same with the apple cider vinegar. I tested this recipe with 1 tablespoon apple cider vinegar and with 2 tablespoons of apple cider vinegar. I could go on and on. I varied the number of eggs in several batches. I played with numerous ingredient combinations to come up with this recipe.
It's just hard work folks. I wish I had a crystal recipe ball that I could look into to answer all of your substitution questions. I don't. So be adventurous. If you have an idea, test it. Then come back here and let us know if it worked!
Paleo Bread
- 1 ½ cups blanched almond flour
- 2 tablespoons coconut flour
- ¼ cup golden flaxseed meal
- ¼ teaspoon celtic sea salt
- 1 ½ teaspoons baking soda
- 5 eggs
- ¼ cup coconut oil
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- Place almond flour, coconut flour, flax, salt and baking soda in a food processor
- Pulse ingredients together
- Pulse in eggs, oil, honey and vinegar
- Pour batter into a greased 7.5" x 3.5" Magic Line Loaf Pan
- Bake at 350° for 30 minutes
- Cool and serve
Please note: If you use a loaf pan that's bigger than the size recommended above, your loaf of bread will not "rise," it will be wider and shorter than the loaf in the photo above.
This gluten free bread recipe is somewhat similar to my Bread 2.0 recipe. However, this bread does not contain arrowroot and agave so it is a much more Paleo/primal friendly bread recipe. I've also added coconut oil and switched around the amounts of other ingredients.
I like this healthy bread recipe. For now. In a few months I'll probably get bored of it and decide I want to come up with something different, better. Then I'll start tinkering again. Presently though, I'm really enjoying this gluten free bread and I hope you do too.
Special thanks to Amanda who left a comment on my Bread 2.0 recipe that inspired me to get to work on something even tastier and more nutritious.
More breads and gluten free breads you might enjoy:
What is acv?
Thanks, Elana.
Sue,
This is Aplle Cider Vinegar.
Nicole
Apple cider vin
Listen carefully... do you hear that sound?
That's me woohoo-ing you from across the ocean!
This recipe looks wonderful, Elana! Till now, I made an all-almond flour bread and even though it was semi-sweet and delicious, it was also dense and chunky. Just last weekend, I caught myself wondering - what if I were to add just a bit of coconut flour to create some fluffiness? And then I started fretting about the proportions and decided to sleep on it for a few nights and postpone my kitchen adventures till next weekend.
So you can imagine my joy at finding this recipe in my inbox. You did all my thinking for me! Thanks a gazillion... off to bake some bread now...
Woo-hoo!!!
After some searching, I can't figure out how a magic line pan differs from a cheesecake pan. Is it the same?
It's a brand of pan - I just bought one here and am about to try making the bread. http://astore.amazon.com/elanaspantryc-20/detail/B0007Q3QTE
It's the exact size for this particular recipe. Elana says above that if you use a larger loaf pan, the bread will be wider and lower. (still delicious, I'm sure)
I was wondering why mine looked so squatty. This was my first attempt making any paleo anything. After dropping a bizillion dollars at Whole Paycheck, I got all the goods and went to baking. The inside of the one I made looks identical to the picture but I used a regular size loaf pan so it horizontally challenge albeit delicious.
I meant vertically challenged : )
This bread is fantastic!! I followed the recipe exactly but doubled the batch and used a regular banana bread pan. My 5 and 2 year old love it! May try to decrease the egg to see if it will rise a bit more. Fantastic!! Thank you!!
This looks fantastic! I was just thinking I "needed" to make some bread, but until now was thinking of your "rye" recipe. I think I've changed my mind!
Ah, just what I was after, I can't wait to try it, thank you Elana.
PS: I made the Lemon almond biscotti last night, and all I can say is that right now I have a belly full of delicious lemon almond biscotti, success indeed. x
Just to let you know, I made the bread last night (no substitutions) and it is fantastic! My favourite gluten free bread yet, I even added a link to your recipe in the newsletter to my yoga students telling them to try it.
Thank you.
THANK YOU! I am new to GF and really miss making quick breads. I'm still learning a new way around the kitchen. Lots of changes and your site has been a great help. Thank you.
Just wondering about the use of Magicline pans. I notice that they are made with aluminum. There's a lot of info on the web about the dangers of cooking with aluminum as they may contribute to the development of Alzheimers. Does anyone know if these are these pans coated with something to prevent the leaching of aluminum into the baked goods?
I won't use aluminum either. I found a nice cast iron loaf pan that is smaller like the Magicline (look on Amazon). I also have two regular size glass loaf pans. I agree - stay away from all aluminum!
If I use a glass pan would I decrease temp 25 degrees as in most recipes using glass?
Do you have a link to that cast iron loaf pan? I looked on amazon but didn't see anything close to the size of the magicline...
I agree not only a problem for Alzheimers but for thyroid issues too, I have a messed up thyroid and have to avoid aluminum like the plague! I personally prefer Pyrex lined with parchment, slips right out.
To the cook worried about aluminum.
I have ordered this pan and plan to line it with parchment paper.
Fabulous idea! I have one of these pans and I think the parchment paper would be great.
I'm making this today! Thank you for sharing your creative genius with us. I know I speak for all your readers when I say that we ALL appreciate your talents and willingness to share! Cheers!
Just in time for back to school! I try to keep my family Paleo, but once in a while they still want that sunbutter and jelly sandwich! Thank you! Thanky you! Thank You! I have all of the ingredients and will be making this today!
When you measure the flax meal, do you pack it into the measuring cup the way you pack almond flour? Do you happen to have a weight for the 1/4 cup of flax meal?
If you need ideas for future recipe projects, I'd love to see a graham cracker substitute!
I would love a paleo grahmn cracker sub as well. There is a restaurant in downtown Denver, called Euclid Hall, and they make this dessert called S'more Pot d Creme with a homemade grahmn cracker that is AMAZING. Could piece together the pot d creme if I had a grahmn cracker. Hint, hint. ;)
oh yes graham cracker would be so good!
Here's an awesome grain-free "graham cracker" recipe that I recently used for s'mores:
http://eatthecookie.wordpress.com/2010/07/25/honey-graham-crackers/
I subbed stevia for the small amount of sugar, and they came out sooo delicious!
Only graham cracker recipe I have seen is a low carb one from Birgit Kerr.
Be nice if Elana reworked it for gluten free.
I might love this bread simply because it's called Paleo. YUM.
Hurrah! I can't wait to try this! I have to eat gluten free & have found so many bread & carb gf products to be high glycemic, calorie-laden, & even unhealthy. I love your 2 cookbooks. Just started eating paleo/primal for most meals & what a positive change! Please do more paleo/primal recipes! Possibly even a future cookbook idea?
How do I mix ingredients without a food processor? I know some things don't turn out well if mixed too much or in certain ways.
thanks
Leslie
I just used a bowl and spoon for this recipe...came out great!
Oh Thank You...
I have been all over this blog trying to figure out what size
processor to buy to make this bread. Do not have a mixer either.
I do have a bowl and spoon. :o)
I'm having trouble using flax - is there a substitute for that - a different ground nut? Chia? pumpkin seed?
Thanks!
I've experimented using chia instead of flax with the sandwhich bread recipe in one of Elana's gluten free cookbooks. Came out beautifully!
I think the key is what Elana says above: experiment :)
Chia seeds are a good substitution for flax in many instances. I plan to try this with each one, flax once, then chia.
My understanding with chia is that you need half the amount that you would use for flax. I'll definitely be trying this for school lunch sandwiches. I love Udi's, which is what we've been using, but it's hardly a healthy option, and certainly not grain-free.
Will be making this ASAP!! Thank you so much Elana! And for the person who asked about the flax -- I've made her bread a number of times and just left it out with no problems! :-)
Thanks!!
THANK YOU ELANA!! This recipe came just in time for back to school lunches for my special dietary needs daughter! I can't wait to try it in that pan you recommended. Ordered it! :)
Thank you so much for this recipe! I can't wait to try it. I'm not much of a baker myself, so I greatly appreciate all the time and hard work you put into testing these recipes for success. This is just the recipe I've been looking for to appease my bread-loving hubby.
thank you for sharing this recipe! i need to get that almond flour..
Thanks for sharing this recipe, it looks delicious!!!
What's the correct way to measure almond flour? Someone mentioned packing it....I've just been measuring by fluffing like regular flour.
Helen,
I have specific information on how to measure almond flour on my almond flour ingredient page.
You may also wish to peruse my ingredients page for details on every ingredient I use, why I use each ingredient and specifically how to use each ingredient.
Elana
Thanks so much, too, for that great chart in your cupcake book that gives equivalent weights or the ingredients you use. I love it. I'm really poor at getting the same amount in my cups each time, but the scale saves me.
I too think it's funny how many people basically ask permission to do substitutions, as if the recipe police will come down on them or something, or like you eluded to that maybe you can predict the exact outcome of every possible substitution. Victim of your own success!! : ) You are pretty good Elana so we won't be surprised if you develop baking clairvoyance. Thank you for this recipe, after going Paleo this year I've really wanted to find some baking recipes I could feel good about eating. Excited to try this!!!
I can't wait to give this a try! I will let you know how it goes.
I was just wondering what the Apple Cider Vinegar does for the bread? Does it help it rise or something else? I am on a yeast free diet and can't have vinegar, so I am trying to think of something for substitution for it, but don't have a lot of cooking knowledge. Thank you.
I too am on a yeast free diet. The book The Candida Cure says you can have only Braggs organic raw apple cider vinegar. I am super sensitive and I have been fine with it. Wish the best for you.I know its hard!: )
Lemon juice *might* work. I'm not 100% sure though... Just an idea!
I cannot find the magic loaf pan you mention as essential for your breads.....Any suggestions?
Amazon.com has it.
This looks like a great recipe. Hard to believe that anything would be better than your Bread 2.0 recipe, but I like being wrong ;)
Perfect timing for the cooler weather on the way, and my brother is trying out gluten-free, so I'll make an extra loaf for him.
Awesome! Thanks for all your work. I love that it's made from "normal" ingredients that I have on hand. Can't wait to make it!
Ohhhh! Almond flour and coconut flour! I love it. I have made bread with just coconut flour, and love the texture, but find it too sweet. The almond flour bread I love the taste, but it's a bit dry. This recipe sounds like a great match. I can't wait to try it. Thanks for working so hard to find such amazing recipes and then sharing them with the world!
Thank you for another amazing recipe, Elana! I am thrilled to find delicious recipes that support a healthy lifestyle, and that I can share with family and friends. Your cookbooks are a staple in our house and your blog is a gift to me. I am looking forward to trying some of your great breakfast ideas to start to school year off right. Thanks for sharing the fruit of your efforts. :)
Thanks for the Paleo bread recipe. I will try this one. No xanthan gum! Whoo hoo!
I am really looking forward to trying this one! thanks for sharing.
This looks awesome! Just wanted to say thank you. I'm a bomber cook, but when it comes to baking, I'm so grateful people like you are willing to play around in the kitchen and make all the mistakes for me. :) Also, I made your chocolate cream pie from your cookbook for a party and I swear, no one ever knows your desserts are GF and Primal-friendly. It's gotten to where I always bring dessert so I know I can enjoy something, but then everyone ends up eating it too!
Thanks again.
Thank you Elana.. It does show in your recipes the hard work that you put in. Every recipe I try has great results. Your recipes are probably the only ones I dont tweak! They have become such a big part of our everyday food.. This bread is amazing : )..
That's one yummy looking and cute named bread :)
Elana,
I just want to say thanks for all the wonderful recipes! I'm gluten free, sugar free, dairy free, and vegetarian so baking has become a source of much frustration. Also, I'm on the anti-candida diet, so I've really been enjoying your low-starch recipes!
The only thing I have to change is the agave, which I substitute with a mix of applesauce and stevia. It's such a joy having so many recipes to play with!
-Annie
Annie, would you mind sharing your stevia/applesauce sub for agave? I end up skipping so many recipes due to agave, as I try to stay as sugar free as possible. Do you also have a sub for honey?
Thanks much!
Almost exactly like the recipe I posted in January! http://chickiepea.wordpress.com/2011/01/30/grain-free-bread/
So great that we can all inspire one another!
Not even close. But at least you got me to check out your site...
Oh brother...
Thanks Elana for the recipe! I'm already looking forward to trying it. I have been eating Paleo for over a month now, as is my family, so this recipe is sure to be a hit. Thanks again!
Love this! I've attempted a couple of paleo breads. I baked them with all coconut flour. But, almond flour just might have to be my next challenge. Yum!
I think you read my mind! I've been craving bread, but finding that grains (except rice) do not agree with me. I have all these things in my fridge, I can't wait to make this!
Thank you for sharing yeast-free bread recipes. I am trying to stay away from yeast breads as much as possible.
I can't wait to try this! I haven't cooked with coconut flour yet, only almond flour - which has left me with very crumbly bread recipes. I'm hoping this will hold up better! Thanks, Elana!
This recipe looks excellent! I am looking forward to trying it; it's very hard to find nutritious gluten free bread.
Elana,
You are wonderful I have made most of your other breads and they are great! This sounds even better! I will make it later today along with my homemade yogurt and kombucha tea! I am not brave about experimenting but I love that you are, and are willing to share!
Thanks Jean
Thank you for this bread recipe. We (My 14 year old son and I) truly appreciate all of the effort you put into this site and your books. We just got the cupcake one and he is planning which recipes to try first. He has really been missing bread, but can not have arrowroot powder. I can't wait to surprise him with this one! You rock!!!
I am so very excited to try this; thank you Elana!!
hi - thanks for the recipe...we LOVE all your recipes in your books and blogs..and we are a Paleo and dairy free..Paleo my husband and son HAS to because of dairy intolerance. I would like to mention that those following a strict Paleo diet need to omit the Flax. Flax is not a paleo ingredient as it is a cultivated grain. I have omitted the flax in your recipes when called for and you never miss it. Thanks again for all of your hardwork and recipes!!!
Thanks for this recipe and all the tweeking that went into it. I was too rushed in town (Vancouver,B.C.) yesterday to make it to the store to buy a new gluten-free bagel they now carry (baker from Colorado!)(if you can believe it!),so now I can satisfy the craving with this recipe. I have been using your Traditional Irish Soda Bread as my mainstay (use to be the carrot cake cupcakes with added grated apple,poppy seeds, dates...) and at Easter I was missing the taste of Hot Cross Buns so I added 1/4cup currants, 1tsp cinnamon, 1/4tsp nutmeg, dash of clove & allspice and 1/4cup diced candied peel to the soda bread and it was a great substitute. Last week I tried adding dates to the mix but hit critical load and got to eat tasty crumbs!
I really appreciate, like everyone else, all the time, care and attention you give to helping us be healthy. I hope to visit that bakery and all the gluten-free restaurants in Denver when we attend the Denver Coliseum Gem Show in September. Thanks for the guidance/support.
Elans, I love your recipe books and daily email recipes. Thank you for all of the work that you put into them! I can't wait to try this bread. Have you tried making donuts? Carmie
Just tasted this....excellent. Much fluffier than 2.0, though similar in flavor. I used coconut palm sugar syrup (boiled 1/2c water, added 1c organic coconut palm sugar, reduced heat for 3 min until dissolved, let cool before using, store in mason jar in fridge) which I use to replace any sweetener in baking...agave, honey, etc. Worked great in this as well. So moist too. Awesome texture! Thanks Elana!
I love this idea for a sweet syrup. Think I'll try it in place of agave in some recipes and see how it works. I'm just not an agave fan.
Elana,
Rosh Hashana recipes paleo/primal/low-carb please ;-).
I forgot to say that I discovered your website at Passover time and I'm hooked. My kids love your recipes and want me to always re-bake anything I have tried from your site.
I do change the ingredients slightly as I am low-carbing trying to lose weight.
You give so much to so many and I'm sure you aren't even aware how far your fame has spread. (I live in Israel).
What is avc?
apple cider vinegar
For those concerned about aluminum just line your pans with parchment paper and dough will not touch aluminum and you have the benefits of the even heating of the metal.
I just made this and it is very good. I used a glass pan, which worked great (it was just a bit larger and the loaf turned out slightly flatter but not much by the looks of it). The texture is cake-like and reminds me a lot of banana bread without the bananas.
Elana, have you changed to more paleo? Do you still use agave?
Do you use coconut oil as a solid in this recipe or do you melt it first? I have some coconut oil but have never used it as recipes never say to melt or use as a solid. If you use it as a liquid do you still measure 1/4 cup then melt or use less then melt?
Thanks
I'm making it now and am going to melt then cool the coconut oil. I'll let you know what happens.
I had to smile when I read your questions and comments about melting the coconut oil. I live in the central San Joaquin Valley in California, and even with our air conditioning, my coconut oil is totally liquid and clear this time of year.
Elana,
I just wanted to say thank you for all your hard work and diligence. we all appreciate that you take so much time to perfect a recipe, with numerous substitutions and changes in ingredients, before sharing it with us.
So, again, Thanks :)
Elana, thank you for this bread recipe! It's nice to see a gluten-free, Paleo bread that not only sounds healthy, but looks delicious. Too often the GF breads taste like cardboard and are not even worth eating. I'll definitely be trying this out for my GF daughter.
I imagine your first sentence was supposed to say Gluten isn't necessarily heathy especially when it comes to breads? and not the opposite right?
can't wait to try it though... thanks again.
ps my son gave me your Almond flour dessert cookbook for my birthday... yumm
Hi Elana,
I've been a huge fan of yours for the two years that we've been gf, and I'm so excited to try this bread. Thank you for the hard work you put into these recipes!
I'm so excited to try this bread!!! I LOOOOOOOVE all your recipes Elana. You're amazing.
Elana, do you have a gluten free bread recipe that does not use eggs? Thanks!
I'd love to know also as I do not eat eggs.
I made this recipe precisely following the instructions and had a bizarre thing happen: the bread is green inside! I purchased organic, free-range eggs today and used the almond flour Elana recommends. I'm baffled, and I'm somewhat concerned about eating this. What could have gone wrong?
Did the flax seed meal have a green tint to it? I would say maybe it's the grape seed oil, but this didn't have any. Curious.
K,
From my research online I have discovered It is possible that using brown flaxseed meal, instead of golden, may result in giving recipes the green tint that you mention. I have updated this recipe and specified golden flaxseed meal as the ingredient to use.
Thanks, Elana
I used golden flaxseed meal, and while my bread loaf is not green, I just took out a sunbutter & jelly sandwich I made last night and the bread in contact with the sunbutter has all turned a bright green. I still ate it and it tasted fine, but I wonder what caused it?
It's most likely due to the SunButter:
"All plants contain chlorogenic acid, mostly in the stems and leaves, but sunflowers also have it in the seeds. A spokeswoman for Red River Commodities says that SunButter does indeed turn cookies and other baked products green as they cool. The solution, she says, is to reduce the amount of baking soda or baking powder in your recipe by almost half, which balances the acidity of the ingredients and keeps them from changing color. Whether your cookies will rise adequately with half the leaven is a good question, but she says some people who have gotten in touch with the company say they don't notice any difference. Adding a bit of lemon juice to your dough or batter can also help maintain expected colors. "
more: http://www.ochef.com/1267.htm
Thanks! That explains it. Good to know before I try baking with it, too =)
I maaaaaaade this! I agree with aarin's comment above, it's like a banana bread texture without the banana taste. I ate 5 yummy slices and will make this again. hee hee.
Mine worked with these substitutions-of-necessity:
1 Baked in 5" x 9" glass loaf pan
2 Used parchment paper, not greased pan
3 ran out of coconut oil so it was 3/4 parts coconut oil, 1/4 olive oil
4 Once again, used Trader Joe's almond meal, didn't have blanched alm flour on hand today
Yes, as you commented jgentry, it was the perfect blend of almond and coconut flours so as not to be almond flour dry or c-flour sweet.
Do you count calories or other food values? I do! Always training for something athletic, and I like to know what's in my GF food. Here are my calculations, so you won't have to do the math:
Total recipe: 1974 /152/110.7/108.1 (calories/grams of fat/carb/protein)
1 slice (if yield 14 slices): 141/10.8/7.91/7.72 (calories/grams of fat/carb/protein)
did you use the same amount of TJ's almond flour as the blanched?? thanks!
Thank you for posting this! You made our Tasty Tuesday Gluten Free Inspiration List! We love the blog!
I made this yesterday and it is pure heaven!!
I cannot wait to try this one! I follow the Paleo lifestyle so any Paleo friendly recipes I am ready to try! I just made your Skillet Apple Pie the other day and that is one of the best desserts I have ever made!! Very good! Thanks for all the great recipes!!
Thank you, Elana, for another soon-to-be amazing staple in my home! I'm gluten free and yeast free and BREAD is the one thing I still crave! I have one recipe that I make a lot that my dad created, but I'm very excited to try yours!!!
Thanks for always being inspiring!!!!!
When I tried this yesterday, it didn't bake all the way, specifically most of the center was still raw. So after eating what was edible and tossing the rest (how do you do that btw, I always feel so bad throwing away the unfavorable outcomes...) I tweaked it as follows, went back today and now it's great! I substituted 1 tsp baking powder and 1/2 tsp baking soda for the baking soda and baked it in the preheated oven at 325° for about 55 min. Thanks Elana for your hard work! Keep it up, it's highly appreciated!
I took mine out before it was done completely, too. It was seriously liquidy inside, so I just put it back into the oven---twice. I think I was overly anxious. Even with all my messing with it, it was pretty darned good.
Thank you! This keeps happening to my bread and making me crazy! :) I'll try this.
How inventive!! Elana, we would love for you to share this wonderful recipe with our community since I know our Paleo/Primal friends will just love this. If you're interested, please take a minute to submit the recipe at fastpaleo.com/upload-a-recipe/. Feel free to plug your blog at the beginning of the directions section, and we're more than happy to give your Facebook page a shoutout when we post it! This is exactly the kind of delicious and healthy recipe people are asking for!
I have admired your blog and recipes for a while now. But as a "Paleo" devotee and blogger I am motivated to compliment you on this particular post. The first sentence about gluten free not necessarily meaning healthy is so true and has kept me from trying a lot of gluten free products and recipes. But my kids often request some sort of gluten free bread (kinda funny that kids would consider getting bread a treat!) I can't wait to try this recipe because the ingredients are really wholesome -truly "Paleo".
As someone who works pretty hard on recipe posts myself, I also appreciate how much time and effort you put into getting the ingredients just right.
Thanks for what you are doing!
Regards, Lea
Today I made the Paleo bread, and your chocolate cupcake recipe, and WOW! Outstanding! Your recipes produce the best gluten free/sugar free items I have ever made. Your sesame crackers have become a staple and a favorite food. THANK YOU for making my grain free, sugar free lifestyle very very livable.
I made this with Trader Joe's Just Almond Meal (not blanched) and it came out perfectly! I doubled it also w/o difficulty to bake in a larger pan. Thanks! This will be my new favorite grab and go snack.
This is FABULOUS!!! I doubled the recipe, baked it in a regular sized bread pan and doubled the time. I covered it in foil after 30 min. to prevent burning. Now we have "normal" sized bread to have toast and sandwiches with. It sliced beautifully, too! Thank you, thank you, thank you, Elana!!!
Great recipe!! I dont eat honey, but I'll try yaconsirup instead. Thanks for sharing!!
Elana, you did it again! This bread is your best to date because I tried them all...even brought some to the office to show them how good it was, and distribute the recipe of course. If anyone is going to create a delicious, gluten free bread that is high in protein and Paleo friendly, it will definitely be you. Keep up the extremely good work...
Made this tonight, and it came out delicious!! I subbed in grapeseed oil for the coconut oil, and used ground chia seed instead of the flax, because they are what I had on hand, and it is wonderful. Nice "whole grain" texture and nutty taste, so yummy just spread with good butter. Will definitely be making this again! I'm mostly Paleo, and LOVE your almond flour and coconut flour recipes, delicious and grain free. Thank you so much.
Have you tried making yeast raised breads? I have had good results adapting a flax seed unfiltered gel in place of eggs.
Thanks so much for this, Elana! Do you know if we could add mix-ins, as with your "Nutty Bread", "Cranberry Almond Loaf", and so forth?
I made this a couple of nights ago and my family loves it. This will definitely be part of my bread baking rotation now. In fact, I had to blog about it.
Thanks so much for the link love, dear Elana! I'm so, so happy you are enjoying our bees' honey! :-) I've been making a similar paleo bread of late, but mine doesn't contain coconut flour or ACV. I'm intrigued with your variations, but more importantly I know it's good as you have just posted this recipe and I've already seen folks reference it in their posts! Now that's a stellar recommendation, my friend! ;-)
xo,
Shirley
I baked this today. I like it better than the bread recipe I was making from your book (Scrump Sandwich Bread). This one is moister and has a more complex taste. It made a great sandwich this afternoon. I baked them in a mini loaf baking stone pan and they turned out fabulous. Next time I'm going to try chia seeds in place of the flax. Thank you.
Dear Elana,
I would like to try this Paleo recipe as it really does look like a healthy one! We appreciate all your hard work "tweaking" these recipes to get them just right! However, I would like to comment that some of your recipe "supporters" live in Canada and we can't get some of the brand named items you mention at times. Perhaps for this reason some have asked re substitutions. As an example, I made your Chocolate Prune Bars the other day but wasn't sure about the NuNaturals Stevia. I didn't know whether it was a powder or a liquid, and since we don't have that brand here I took a "leap in the dark" and used SweetLeaf Vanilla Creme since there was vanilla in the recipe anyway. I'm sure yours turned out better than mine but I'm going to try again. Also, wasn't sure whether the chocolate chips were semi-sweet or unsweetened, but just used what I had, which was bittersweet. I guess that item is pretty well a personal choice. Just thought I would let you know that we do have some different brand names in Canada which can sometimes confuse the issue.
Stevia, which I would never use in it's refined state, can be found in most Canadian "health" food stores, as well as some major grocery chains, such as Safeway. Look for it in the sugar isle. Stevia can also be bought online from two sources in Victoria BC.
http://www.canadianvitaminshop.com/category.aspx?iid=-1&mid=-1&criteria=stevia
http://www.lifestylemarkets.com/search_results.asp?ct=All&site_search_qu=stevia&storeID=A45C6CEF51584955A3036F6405FAC42B
As for your question on chocolate chips. Use the chips you usually use. Unsweetened chocolate chips are simply a fast alternative to chopping your own block of unsweetened chocolate. Unless you're a huge fan of unsweetened chocolate, I doubt they'd taste very good in a cookie or loaf recipe that calls for chocolate chips.
This bread tastes much less egg-y than bread v2.0. The texture is nice and the flavor is decent. I will make this again, and not just for french toast!
This is a great recipe - thank you, Elana! I made it a couple of days ago and have been thoroughly enjoying it toasted with home-made stevia sweetened raspberry jam. It tastes sort of like eating a toasted muffin. Yum!
So... I just made this. And it's baking in the oven right now. I thought for sure that I had ACV and baking soda in the house, but I didn't. So since I was already far into it, I decided to make it without these two ingredients and used baking powder instead. I also put it in a mini loaf pan. I really hope it turns out. Will let you know....
Ok.... I'm back.
It turned out fantastic... Heavy, dense, not sweet, so tasty. Absolutely perfect! Thank you! Thank you! Thank you!
Always excited for more new bread recipes! This is awesome. Thank You!
What a fantastic recipe! I just made this and my house smells like sweet, toasty almonds. The texture is light and fluffy. Can't wait to toast it gently in my oven in the morning with a little peach jam :) I used a glass pyrex loaf pan and lined it with parchment paper and lightly oiled it with coconut oil and it came out perfect,for anyone wondering about the specific pan you mentioned, which i haven't heard of either. Thanks for this great recipe!
has anyone else had this problem...a tunnel of raw dough in the middle of the bread? it happened today with the paleo but has happened with others and it only happens with the magic line pan. never cupcakes. followed recipe exactly and i live in boulder so not the altitude...the whole middle collapses and is gooey..wasting half of the loaf..thanks for help. ( the good part is yummy)
That happened to me when I made a different type of bread. The next time I made it, I lowered my oven temperature a bit (my oven runs a little hot), covered the top with foil to prevent it from browning too much (only covered it for half of the baking time), and baked it for an extra 10-15 minutes. :)
Thank you so much for this! I baked this bread twice determined to make it work and had the raw dough in the center with a hole in the middle both times, even though the outside looked delicious! :( I saved the ends, made my kids their lunch sandwiches and vowed to find an answer! Thanks for finding it for me. :D
I also experienced raw in the middle with the Magic Line pan. I will use the foil method next time - great tip! I cooked the bread for about 20 minutes longer and it was fine.
Totally yummy! Thanks Elana for such great recipes!
Hi,
My loaf also was raw in the middle...found out when I tried to get it out of the pan...scooped it up and put it back in and put the top back on...turned the oven back on and put it in when it was hot, then turned the oven off and let it be for about 20 minutes...perfect! Delicious recipe!!! Thanks Elana! :)
OK - so I made this last night and didn't care for it at all. I am wondering if it is the flax, as I haven't really cooked with flax meal before. Anybody know what the unique smell/taste could be, and what I might substitute next time? Thanks!
Just made this and it is awesome!!! Thanks so much for posting this recipe!! I plan to add some cinnamon, walnuts and a little sweetener for a sweet bread to have as a treat once in a while. I will come back and let you know how it turns out:)
Just made this bread, DELICIOUS!!! I only had 4 eggs and I also decided to add 2 tbls. chia seed, turned out great!!!! Thanx for the recipe
made this bread exactly as directed and while it tasted very good, it was rather dry and certianly was not a pourable batter. I did check the recipe again to see if I had missed out any liquid but I hadn't. It did not look at all like the loaf pictured.
This is my kinda bread indeed! Thanks Chris & Elana :)
Hey Elana, I came here via Celiac Handbook. Loved seeing you featured over there...xo
I have been turned off by trying to bake gluten-free breads for so many reasons, one important one being that gluten-free substitutes are often not that nutritious. And since the consistency and taste often lacks, as well, I figure, what was the point?
But I've changed that thinking after seeing this recipe. I love that it is Paleo friendly. The next weekend that I have a little extra time to spare, I'm definitely giving this a try. Thanks for the inspiration.
Wow, it looks like it slices without crumble. I have been experimenting with "gum free" breads and I just realized that flax and chia seed are great ways to keep the elasticity. I can’t wait to try this recipe!
When I made this bread it turned green, do you have any idea why or has this happened to anyone else?
Jill,
From my research online I have discovered It is possible that using brown flaxseed meal, instead of golden, may result in giving recipes the green tint that you mention. I have updated this recipe and specified golden flaxseed meal as the ingredient to use.
Thanks, Elana
I made this today and it turned out great! It is moist, dense, and flavorful. This is going to be so awesome for breakfast this week.
I made this bread several days ago and loved it. I read the directions wrong and added 1/4 honey. I was afraid the bread would be way to sweet but it turned out really nice.
I ate it for breakfast this morning with herbed goat cheese and was delicous.
I have seen almond meal and almond flous, but never blanched almond flour. Could you please comment if there is a difference, and source.
Thank you so much.
This is my first attempt at making my own gluten free bread so I was nervous. This turned out amazing! Even my family who doesn't eat gluten free loved the taste and texture. My only problem was the bread, when sliced was the size of a large biscotti.
The bread in your photo looked like the size of "real" bread so I'm wondering if it was my pan or the fact that I used Bob's Red Mill blanched almond flour? Is the pan you recommend more narrow so the bread has more height?
I also substituted coconut nectar for the honey and it tasted wonderful.
Thank you so much for doing all the legwork for us! Much appreciated!!
Thanks for this lower starch recipe! I made it right away and was so excited to find that it actually "toasts"! My kids are loving it!
I made this yesterday and was so impressed! It doesn't fall apart when I sliced it and holds up well with our blueberry cinnamon jam! The coconut oil and flour added a nice flavour and I love anything with flax seed.
Thanks so much!
I think there might be something wrong with me...my bread came out half the size of the one in the photo. I followed the recipe exactly and used nutsonline flour which has never failed me before but the result was...well yucky. Can anyone help? I'm desperate for a decent piece of toast!
For some reason, mine did not rise very much... ? Or really at all- my bread is about half the size of a loaf pan/the one pictured. Anyone else have this problem?
Update! I made this bread a 2nd time today and it was delicious and perfect height. I think I had short changed the apple cider vinegar and didn't put enough in.... this time it came out perfectly!
I am BLOWN away by this bread! I added up the protein and net carbs ... umm ... WOW. A huge bonus is that both kids - one of whom is crazy picky - AND my husband both love it!!!! They devoured the first loaf within a few hours. This will obviously be a huge staple in our house. It's really a God-send. Our son, who is the picky eater, is mostly picky about proteins. He won't eat any meat except for chicken, no eggs or dairy. We've gone gluten/casein free to see if it helps with his autism and as much as I totally wanted to eliminate bread, I finally just had to accept that he HAD to eat a peanut butter and honey sandwich at lunch. My cracker/veggie/peanut butter dip thing just wasn't working. Not only will he EAT this bread - he wouldn't eat the other gluten-free breads I was making - it is actually giving him the ONE thing he needs most - PROTEIN. Seriously, thank you, thank you, thank you!!!!!!!!!!!!!
Hi Chrissie,
Would you mind sharing what you used as an egg substitute in this recipe? Very recently, I'm gluten-free, dairy-free, egg-free and sugar free, and am desperate to make a bread recipe work. Thank you!
Vanessa, mine too! Both times I made it ... I'm wondering if I'm not "pulsing" the flours together enough?? Or it's the pan? I bought new baking soda for the second batch but it didn't make much difference. Still, even if I never get it to rise that much, I'll take it at half height! We love it!
Chrissy! I made it for the 2nd time today and it came out perfect. Make sure you put enough/little extra apple cider vinegar. That was my problem last time I think, I shortchanged it. This time it was perfect height, less dense, and less dark in color. ;)
Elana - I would love it if you would share more of your cooking notes with your readers. I think it would really help those of us who need or want to experiment with ingredients and/or quantities. For instance, I made this bread and find it too "eggy" so I might try it again with one fewer egg. If I knew more about your process it could help mine. Thanks for all of your hard work! I get frustrated with one bad cooking experiment -- you do it for a living!
That bread looks very yummy ill be trying out that recipe for sure thanks for sharing with everyone so we can all enjoy it :)
Made this a couple days ago...it was great! So far, I used cubes of it with cheese fondue (I used the fondue recipe from Crockpot365), served some with soup, and also made French toast with it this morning.
Hi Elana, i jsut made it!
i still cant believe how deliscious & bready it tastes!
N so simple to make!
Your recipe is great in terms of measurements required, love it!
Keep up the great work!
Vlada
This bread looks awesome. Can't wait to try it.
Steven
I can't WAIT to try this, thank you Elana!!
Hi...
Just sharing my experiments as you suggested.
I first made this as your recipe stated except I used ghee instead of coconut oil. It turned out very nicely.
Today I added a cup of walnuts and a cup of raisins and OMG...SO delicious!! One could also add a bit of cinnamon and/or nutmeg if so desired...
thanks very much...I see lots of playing with this wonderful base you've provided us with.
Baked eggs in bacon rings, yummy.
this looks amazing! i am low carb, so this will work for me as opposed to some of your other gluten free breads! i cant have arrowroot powder and other similar ingredients. that being said, i love ALL your recipes and even if they contain ingredients i cant have, they are usually easy to substitute or 'play' around with until i get it low carb friendly;) thankfully, you have done the work for me here;)thanks!!!!!
I made this last night and it turned out great. Thanks for the recipe!
I just pulled my loaf out of the oven. It smells AMAZING. I cannot wait to try it. Thank you for all your hard work. It is VERY much appreciated.
Hi
I published a variation on this recipe in my blog. It´s delicious, even more with olive oil instead of coconut oil. Thanks very much for your work, it´s worth it.
http://dietaseignalet.wordpress.com/2011/09/11/pan-de-almendra/
Greetings from Barcelona
This bread turned out really nicely. Very tasty just spread with butter, and I am anticipating it will be good for small sandwiches.
One question, when I released this bread out of the pan there was a very strong ammonia smell coming from the bread. After it cooled this ammonia smell was gone. I'm just curious what could cause that odor? Is it a reaction from the almond flour? I was just caught off guard when I bent over to get a whiff of the freshly baked loaf and it smelled of ammonia!
Maybe it was the apple cider vinegar?
responding to the poster talking of the ammonia smell in the bread...that is exactly what I experienced! I thought it was the baking soda but you hit the nail on the head with what I smelled also. I felt fine eating it, but it is a little disconcerting.
This is great with ground up chia seed too (in addition to the flaxseed for an additional nutty and healthy goodness! ;)
Thank you for this recipe--I just pulled mine out of the oven and it's heavenly! But I reeeeaaaally shouldn't eat all of it.....right now......
So is the magicline pan Paleo too? The whole Paleo craze has got to be the dumbest thing I have ever seen. Time to get off the internetz, IT AIN'T PALEO!
paleololol: please stop trolling for debates. you are in the wrong place for that, this is a peaceful blog with beautiful recipes. its a tight, warm group of readers here! no breaching with negative nellies! if you're not into it, don't read it!
Tastes great and rises beautifully. Thank you!
Thank you so much for this recipe! Just tried it out this afternoon and half way through mixing i realised i didn't have enough eggs (i had only 3) but continued making it anyway. It still turned out really great, just a little shorter. I poured some olive oil, garlic and parsley over a slice of it and grilled it to make garlic bread. so good! :)
Hi Elana,
As much as I love your recipes, what your calling paleo isn't really paleo. For examplpe, apple cider vinegar, agave nectar, and salt aren't paleo foods. There is a lot of hype out there about eating paleo. As a nutritionist, I find some of the claims about what paleo is disconcerting and confusing. I hope people are seeking help when they are following any "diet."
Thanks,
Robin
thank you for sharing this recipe. I made it last night and am in love. I think I will be making this at least once a week.
My daughter is allergic to flaxseed. any substitutions?
Just made this today and it is the BEST grain-free bread I've ever tried! Thank you for all your hard work!
Posting again as this time I subbed Chia Seeds for the flax and I chopped up kalamata olives and crumbed some rosemary into the dough. My family was literally upset when I told them they ate the whole loaf. It was amazing! Try it!!!! VERY YUM.
Is it possible to make this vegan? I don't eat animal products or grains as I feel so much better by avoiding them. They are too acidic and pull the calcium out of our teeth and bones to neutralize them...Five eggs is a lot to substitute for and I want to know if it's been tried yet. Thank You!
Thanks for the recipe! I actually made it this morning, but instead of making it as a loaf bread, I cooked the batter up pancake style. Mostly because I wanted "bread" quickly! I really wanted a BLT for breakfast so using your batter as a pancake, made it cook quickly. Then I quickly whipped up some homemade mayo and fried some bacon. What a tasty breakfast! Thanks again!!
I made this again today but added some cinnamon and mixed spice with some dried fruits and a tiny pit of maple syrup. It's made an amazing fruit bread, delicious on it's own. Yum!
I don't have the pan specified in the recipe. Can I use a 9x5 pan or will it bake incorrectly? Thanks!
I just wanted to mention, because I don't believe it has come up yet, that I substituted ground sunflower seeds for the almond flour (they are much cheaper and I have successfully used them in many almond flour recipes!) however I noticed something very odd this time... the bread was green when it came out of the oven! I was stumped, but after some research, found out that baking soda reacts with the chlorophyll in sunflower seeds and turns them green.
Other than the strange color, the bread was delicious!
This bread is AMAZING! We are a Paleo household, and we have struggled to find a "bread" recipe that isn't dry and without flavor. Thank you so much for this recipe! I love the buttery flavor of it... plain delicious! I cooked it in a regular glass loaf pan and it came out just fine.
I made this bread recipe today using the ingredients shown in the recipe. Since I don't own small sized bread pans I cooked this in my enamelled cast iron LeCreuset Pate Terrine with a parchment paper liner. It made a long low loaf, perfect for smaller sandwiches or for hors d'oeuvres with a gorgeous crust. I was a little worried about the coconut oil taste being dominant in the bread but thankfully, it wasn't. I sprinkled raw sunflower seeds all the way down the top of the loaf. I poured some apple cider vinegar into my tablespoon but finished off the amount with boiled cider to add to the apple flavor.
Lovely easy recipe to make a quick grain and gluten free bread loaf.
Looks great! Did anyone substitute Butter for coconut oil? Im afraid of the coconutty flavor! :) Thanks
Yes, I did!
I ran out of coconut oil.
was awesome!
You can't taste the cocnut flavor. I made this exactly as the recipe indicated and my whole family loves it!!
Hi Elana.
I found you via Mark's Daily Apple and a link to your paleo bread recipe.
I whipped up a batch this weekend and wanted to come back and say THANK YOU!
I am recently discovering some reactions and inflamation to gluten and grains and have been trying to live without any kind of breads or crackers or baked goods and it's killing me!
plus I love to bake and I can't imaging living without it.
your site and recipes look and sound delish as does your Paleo Bread!
Cindy
Just tried this subbing 2 "chia eggs" and using on ly 3 real eggs. I added rosemary and thyme too! I have roasted garlic just waiting to be spread all over it!
I've made this bread a half dozen times now, let's just say that both me and the Mr like having some tasty GF bread around. I love that it is a quick bread too.
The first five times I made it in a 9x5 loaf pan and it turned out fine, just 'squashed'. Time and temp for the oven seemed to be perfect.
This morning I made it in my brand new MagicLine pan, I wanted bread that looked more normal. 5 inches wide by less than 2 inches high just is awkward. I wound up with the doughy tunnel through the middle! So disappointed in the new loaf pan.
After reading through some earlier comments dealing with the raw middle, I think I may just double the recipe and cook it the same as I would need to for the new pan, but have normal size and shape bread.
Ok, made it again last night. Used the MagicLine pan...pretty sure I will line with parchment next time to make clean up easier.
Anywho, I set my oven a little under temp as it tends to run hot. Let the bread go for 20 minutes, covered it with foil and went another 20 minutes, turned the oven off and let the bread set in the oven for another 10 minutes. Came out beautifully! Finally I have yummy, normal looking bread.
I worked at a bakery for 7 years that ground grain and made fresh bread - six years into it - I found out I was gluten intolerant.
My quest has been bread with more than 5 gr fiber. Chia flour is what I have found. I substitute it for 1/3 of the flour in a recipe and it does the trick. It is lavender though and does tend to make my sandwich bread a little grey. But it is very pretty in blue berry muffins and pancakes. I grind my own rice flour, millet and corn flour and it makes a huge difference.
Hi,
Has anyone tried to toast this bread and if so, how did it turn out? I love toasted bread, even for sandwiches. Thanks
@ Cindy, YES! It's what I eat every morning and since it's a great protein bread it's get me through my workouts without any low blood sugar issue. TOAST IT! YUMMMY!
Hi Anita - thanks so much for your reply. Now I really can't wait to make it - yay!!! Toast again.
I love this recipe! You do a wonderful job of helping all us manage our food issues. Thank you!
This bread is DELICIOUS!! Thanks for sharing the recipe!
Thank you so much....saving the world, one bite at a time is perfect.
Delicious! I had to use white rice flour as I didn't have coconut and it wasn't available at the store across the street. It smelled a bit odd, but tastes great! Anyone have any ideas as to why all my breads come out the height of biscotti (ok, maybe a little taller, but not much)? I use a Pyrex glass loaf pan. I try to avoid using Aluminum cookware and I'm tempted to try the cast iron pan that several people raved about, but I am definitely looking for a sandwich bread shape. I would love some feedback on that.
Elana - your site is my go-to place for all baking ideas and snack recipes. I'm a huge experimenter myself, so I love using your recipes for a base (or following exactly for a trial run) and then running wild. Thank you so much for all the time and effort you put into making your recipes not only edible, but delicious and filling and healthful. I'm always excited for your post.
Wonderful bread! Out of all the wheat-free gluten-free breads we have tried...this one is the best. Thanks!
This is my first go at gluten free baking that didn't come from a box mix. I'm impressed. You said at some point to comment if substitutions were made and how they came out, so here it goes. Try not to cringe because I know I violated some kind of foodie/paleo rule.
I ran out of coconut oil last week and my replacement doesn't arrive until tomorrow. Desperate to try this I used canolia oil instead. I acknowledge that it's properties are very different than coconut oil. That said, the bread is fantastic, a bit oily (but I bet that is the fault of my decision), and the taste is really eggy almost like french toast. I also lack a food processor so I mixed it all by hand after sifting the flours together.
My 16 month old son loves the bread. He prefers it over the bakery italian bread(full of gluten and yeast) that we normally get him. Plus our dog is allergic to grains, so now I don't have to worry about our son sharing his bread with her. As for me, I'm allergic to yeast and I've wanted to reduce gluten in my diet. Finding gluten and yeast free bread is nearly impossible.
I'm going to experiment a bit since once I make a recipe the first time I start my own game of substitutions, though I may try this your way with the coconut oil just to see how that changes everything. Your guide to what each ingredient does is helpful as I go forth in this venture.
This sounds wonderful. Regrettably I am allergic to almonds so I'm going to give it a whirl with another type of nut flour. I'll let you know what happens.
I just put this bread together and I think something is missing in the ingredients? It did not "pour" into bread pan as recipe suggests, it was more like a crumbly dough. I went over my steps again and again and can't find any steps or measurements I missed. Has anyone made this yet? I have it in the oven any way as I'm not very good at figuring out what to do, so I hope it turns out! Elana, I am truly enjoying your almond flour cook book and your website is so inspiring! Thanx!
Update: Bread out of oven, did not rise at all, I cooled it and took it out of the pan and it's like a brick! :) On to the next recipe!
what brand of almond flour are you using and is it 'blanched'? also, did you substitute any ingredients?
I used the brand Elana recommended, from Honeyville.
I have this in the oven now. I doubled the recipe to make sandwich slices but the bread is in no way getting bigger. I followed the directions to a t. Except doubled and baking longer. The 2.0 bread did not rise either all though the consistency was more liquidy and this one is thick. Did I do something wrong? My
I'm new to this and never tried the 2.0 bread - just came across this site a couple of weeks ago and looking to go grain-free. Didn't know if you figured anything out or not as I'm also wanting to double and have the 9x5 size. I posted that question today and hope to get answer soon as I'm ready to make it this week.
I'm going to sound like a broken record! I just put together the "nutty bread" and it has the same 'crumbly' consistency. I'm not going to go any further with trying to bake this. If anyone has a suggestion I will save my mix so as not to waste 4 more eggs!
Okay, just figured out what I did wrong, I mixed up my flours and used ALL coconut flour instead of almond flour! No wonder! Will attempt this again as it looks wonderful!
Going to make this today! Made the 2.0 last night but we try to eat paleo so this is great!!
I made this wonderful bread for the second time today...I omitted the honey this time...I also baked it on the convection setting in my oven at 350 (auto-converted to 325 in the convection) for 45 minutes and then let it cool in the pan for an hour...
It was perfect, no soft spot or hole in the middle at all! And it still tasted as good as the recipe with the honey...
If you don't use a food processor, should you use a mixer? I wondered if mixing by hand doesn't mix as well or is just an easier way?
I have a "typical" bread pan (Pampered Chef stone to be exact) and it's the 9x5 size. I'm interested in making it for sandwiches, etc, but want to double recipe as I don't care to have 2" high slices. With that said, what are recommendations and baking times for doubling?
Hi Elana,
Sorry if this question has already been posted. I made the paleo bread for the first time today. It tasted great but didn't rise very much. Only got about 1 1/2 high. Any ideas what I may have done wrong?
I love this recipe! This last time I made it, I split the dough into 6 rounds and baked it in my bun pan, making 6 "hamburger buns". I like this size better than the loaf slices because I can get a more substantial sandwich. It held up great to a BBQ chicken sandwich as well as a simple almond butter and jelly sandwich... I think this will be my preferred way of baking the bread. Thanks for such a great recipe, Elana, I love it!
Great idea Hannah, I'm definitely going to try this!
Elana, Thanks so much for this recipe. I think it's the best bread one by far. I made this yesterday, and instead of using a loaf pan, I used my muffin top pan. They resemble the oroweat bread thins. Great for sandwiches and hamburgers.
I love that you create the recipes and then I can tweak them.
http://www.target.com/p/Chicago-Metallic-Muffin-Top-Pan/-/A-11295775
http://www.oroweat.com/thins/
Great idea! How long did you bake them for?
Just made this bread yesterday. It is sooooooooooo good! Kind of cakey but not too sweet. I only put half the amount of honey in and it was totally sweet enough. Yum! Thanks Elana!
Great bread recipe! It turned out perfectly. I can hardly wait to try the banana version.
Great recipe! I made it not too long ago without the flax meal (I didn't have any) and it was great then as well, but I absolutely love it this morning with the flax added. Thank you for sharing your recipes with us!
I also recently made some of your coconut choco-chip cookies for my neighbors who recently had a baby, and they were so impressed that they were gluten free! Of course, I myself ate way too many...
Hi Elana,
I've tried a couple of your breads and my absolute favorite is the Paleo Bread. My problem is that my bread doesn't rise the way yours does, is there any reason that you can think of as to why this might be happening? I follow the recipe as it's written but my bread comes out almost flat.
Thamks,
Lisa
Hi Elana,
Any plans for your own paleo recipe book?
I love all your books and paleo recipes, so a paleo book would be a great addition.
Thanks
Laura
Elana,
I've made this bread three times now and I love it. However, I the last batch I made tasted strongly of acv. I am always careful to measure so I know that I got the measurement right and I was wondering if the acv is absolutely necessary... or if it helps with the rising. - Anita
I think you have to have the vinegar to activate the baking soda...someone correct me if I'm wrong.
T
I made this bread and it tasted overwhelmingly eggy... I wonder if my eggs are larger than the ones the recipe was based on? What is the volume or weight of the eggs?
I'd try it again if I were you with one less egg.
Has anyone figured out the proportions of ingredients to use and baking time/temp for a normal looking loaf in a 9x5 pan?
Hi Elana,
Made this bread the other night and it is so wonderful!!.Love it slightly warmed with a pat of butter.My only problem is that it did not rise that much so can't really use for a sandwich.My eggs were not fresh nor my refrigerated flaxseed meal..I used a glass loaf pan (buttered).I did cook at 350 degrees for the 30 min and it came out wonderful!!Thanks so much for the recipe.I love the recipes with honey and/or stevia, sucanat or rapadura.
I love this Paleo bread.
Elana, it would be great if you came up with a similar Paleo bread for a larger loaf pan:):)
Thanks!
Ellie
Hi Elana:
Our family LOVES your paleo bread recipe (among others--like the muffins, cupcakes, cookies...) I'm wondering if have any plans to work on a Paleo Tortilla?? Mark's Daily Apple posted one--I've made it a couple of times--changing the recipe a bit--but have not figured out a way to keep the tortilla from falling apart once you fill it. Any suggestions or tips would be GREATLY appreciated.
Thank you,
Tonja Pizzo
PS. Our family (and friends) are really enjoying the Almond Flour cookbook!! Thank you for all that you do!!
I just made this and it is SOO good! After reading all the comments, I decided to add another 1/2 tbsp of ACV. I also put the mix into two mini loaf pans. Because of this I reduced the cooking time by just a few minutes. They came out perfect! We are in love with this bread!
I substituted quinoa flour for the almond flour and it worked well. The loaf was somewhat dense but very good (though could have used a touch more salt) with a nice crust to it. Looking forward to making this with almond flour after reading the comments of it being fluffy and light.
I have tried this twice and both times ended up with a loaf with a hole in the middle! Any idea what I am doing wrong?? Thanks! The ends are great--I just wish I would get a whole loaf sometime! lol.
How do you store the paleo bread?
I'm wondering the same thing...I tried to sift through some of the comments but there are just too many! :)
I am wondering if the honey has a purpose in this bread or if it's just for taste. I'm looking to just omit it for a more savory bread, but not sure if it's necessary for texture.
Wonderful bread, by the way!!! It makes awesome french toast!!! :)
AnnMarie
Thank you SOOO much for this recipe. I made it the other day and it was delicious smeared with a thick pat of butter. I've tried several grain-free baking recipes and have always been disappointed but this bread is such a treat I would eat it even if I wasn't grain-free! (can't wait to try your banana bread recipe!!)
After making this wonderful bread half a dozen times (that's in 10 days!) I decided to experiment. To this recipe I added a handful of each: drained and dried Calamata olives, fresh rosemary, raw pecans. I doubled the salt, at least, and sprinkled a few shakes of garlic powder into the batter. The new bread is just delicious. I just finished a piece with a smear of chèvre on it whine still warm.
Elana, you are making a gluten-free (sugar-free, also honey-, dyes- and cholate-free college girl very happy and her also gf mama is happily supplying and sending. Thank you for your thoughtful and delicious recipes.
I omitted the honey and added pizza seasoning and sun-dried tomatoes. DELISH!!!!! I'm making them into bruschetta and serving with pizza soup. Thanks, Elana!!!
I doubled the recipe and used a 9x5 loaf pan.. baked at 350 for about 50 and it came out great!
Still a little short but good nonetheless.
Hi Elana thanks for this recipe. I've used it to come up with an Australian version using ingredients we can source locally. I love your blog keep up the good work. Jodie
Here is a link to my recipe if you would like to see the modifications.
http://www.modernpaleo.com.au/?p=814
Yum. I just made this, and it turned out perfectly. I just wish that I had bought jam when I was at the market this morning to spread on it. I was most impressed by the fact that it actually has a crust. Excellent recipe. Thank you!!!! I'm so happy to be able to have fresh, homemade grain-free bread.
I made it yesterday, i just noticed that it has quite a strong smell. I used olive oil instead of coconut oil & regular vinegar. Has anyone else noticed this?
how did this turn out with these substitutions?
Mine has an ammonia smell and taste to it, alothough I can't figure out why.
Can i make this in a bread machine?
Hi Sarah
I've made this in my bread machine several times, and it comes out beautifully. I double the recipe, choose the quick bread setting and it produces a nice 1 kilo loaf (2.2 pounds). I'm using a Kenwood model BM450 as I'm in the UK, but I think the same machine is marketed in the US by DeLonghi, if anyone wants to compare specifications. I just dump all the ingredients in the pan in order, and give a couple of stirs around the edges of the pan with a spatula while its on the mix cycle (though I'm not sure if its even necessary), and that's it.
I made the recipe exactly as stated the first time, but found it tasted a bit sweet for a savoury sandwich bread, so am now omitting the honey, and it still comes out fine. It also cuts down the carbs even further.
I'm really grateful for this recipe. I've been primal/paleo for a couple of years, and last year I spent a lot of time experimenting with more paleo versions of Elana's Simple Bread and Bread 2.0 recipes that would work for the bread machine, but none of them came out as well as this.
Thanks again Elana!
Holly
Elana, is the honey used for sweetening in a Paleo-friendly way or to work as an acidic ingred. along with the ACV to activate the baking soda? I generally use coconut palm sugar syrup in place of agave and honey. I did so in this recipe as well but it came out a little bit dense, like a leavening issue. If you say the honey's just to sweeten, I'll adjust the leavening issue on my end by experimenting with other options. Otherwise I'll use honey next time and see if that helps. The bread is fabulous regardless! Thanks!
My clients and I adore this recipe. I am about to make it now and add some pecans to it.
Thanks for all your delicious and nutritious recipes
Nikki
NAO Nutrition, NYC
Elana, this bread is AMAZING. Seriously. We made some today, using ground chia seeds in place of the flaxseed meal, and xylitol in place of the honey (honey spikes my blood sugar too high, unfortunately), and it came out SO delicious. We used a little to do a trial run of Thanksgiving stuffing, and it came out JUST like our old corn bread stuffing recipe. I get to have stuffing this year!! Thank you so much for putting in all the work to get the recipe just right. It is much appreciated :)
Finally found the recommended loaf size and could hardly wait to make this paleo bread. After 45 minutes and the toothpick coming out clean, removed it from the oven. After it cooled, cut it to serve and had two inches on either end and about a half an inch on the top and bottom that were edible. The middle consisted of what I would call an empty tunnel about the size of a silver dollar and surrounded by uncooked batter. Yuck. What's so interesting is I made your Scrumptious Sandwich bread out of your book, and it turned out perfectly. I've been baking a LONG time, and I can't even speculate as to what happened to this loaf. Did I have a massive air bubble in the middle, and, if so, why? Did using the food processor affect it? Any light you can shed on this will be greatly appreciated. I've been experimenting with the recipes in this cookbook and loving it. Please help me understand what happened to this paleo bread.
This happened to me a lot too - I haven't quite solved all my problems with it, but I did have to lower the temp of the oven to 325, cover it after 30 minutes then turn the oven off and let it sit covered for about 15 minutes afterwards to have it fully cook as the oven cooled. It sometimes browns too much/gets dry if left for too long.
Elana, have you ever tried forming your bread recipes as roll or bun shapes instead? I'm wondering if they would work in a different shape. Thank you! :)
i made this bread yesterday following the directions and used my Magicline Loaf Pan but it was wet in the middle and tastes like baking soda! Super gross! What went wrong? Any ideas?
Wow, thank you for this recipe!
I've been gluten-free for a couple of years now and I'm expecting my first child. One side of my family seems pre-disposed to gestational diabetes (and diabetes in general), so I've started really watching my sugar and carb intake.
This bread is just sweet enough, and really hits the spot as breakfast or a mid-day snack. I don't even bother with jam or butter, delicious and moist all on its own!! I may try making it with butter or shortening next time since good coconut oil isn't always within my budget. Perfect for my low-carb, low-sugar eating goals!
Hi Elana,
I'm especially happy that this recipe has a mix of coconut flour and almond flour because the texture is great.
However, I've made the Paleo bread twice and the same thing happened both times. The inside of the bread developed a huge hole and was not cooked. I've made the Paleo Pumpkin bread five times and had no problems, which makes me ask: since the Pumpkin bread bakes for 45 minutes, could there be a typo in this recipe and perhaps the bread should bake longer than 30 minutes?
I am having the same issue with the Paleo Bread. It turns out fine but definitely needs longer in the oven than the 30 minutes. I have tried the recipe twice now with no substitutions. The difference was how I used the coconut oil. The first time I used is as a solid and the 2nd time it was melted. Each time needed more time in the oven.
Hi, I'm new to your blog and loving it! I had to laugh, though, when you said you tested even as small a change as 1/4 tsp of baking soda. Why? Because you're in CO and I'm in TX at sea level. There is no way my bread is going to bake like your bread! But I will give a few tries, and I'm sure it will turn out well eventually. :)
Love the bread. I think it would make a great pumpkin bread. Any suggestions for what amounts to add of pumpkin purée, and what ingredients you would cut back on to replace? And maybe amounts of cinnamon and or nutmeg you would add.
Thanks!
Hello Elana.
I want to make this bread, but the problem is, that I only have coconut flour. I can´t buy almond flour in my country. Do you have any sugestion?
Thank you.
Try buying almond flour here... http://www.amazon.com/Blanched-Almond-Meal-Flour-lb/dp/B0006ZN538/ref=sr_1_1?ie=UTF8&qid=1325918144&sr=8-1
Can I double this bread recipe in the same bread pan to make a larger loaf? Just want to see if this will work before I use 10 eggs on a loaf of bread. Thanks!
Oh my dear lord this did not come out well at all. It tasted like one big egg. It looks like a loaf of banana bread without the delicious aroma or taste. I'll have to try this again some other time. I can't help but laugh when I look at it because I decided to stay up late to make bread that some how came out tasting like an egg-filled boot.
I baked this bread again (correctly and not sleep deprived this time) and it came out beautifully. I heart kitchen experiments.
Thank you for posting this! I have been frustrated by the lack of availability of paleo-friendly breads, and my own experimentation has been disastrous!
I omitted the flax meal (because it's not an ingredient I keep on hand) as well as the honey (because I am on a sweetener-free/fruit-free program right now to try to break my addiction to sugar), and it turned out a bit salty-tasting, but otherwise, great! Next time I will play around with decreasing the salt/baking soda or add vanilla to help with the salty taste.
I didn't have the right-size bread pan, so I used 2 mini-loaf pans instead (approximately 5" long, 3" wide, 2" deep) and baked them for 30 minutes - perfect!
Thank you again!
Thank you - thank you - thank you!!! I LOVE this bread. I followed the recipe exactly and did have to bake an extra 10 minutes but that was the only change - and I use the small disposable aluminum bread pan (bread pops right out) This bread is wonderful...not only easy to slice but easy to slice thin and the slices hold up great in a sandwich (no matter what the filling is) and it tastes great. This is my new best bread. I told my husband that he would probably even like it but we'll never know since it is gluten free :^)
Kathy
Thank you Elena! I Used a 500g William Sonoma non-stick loaf pan (a tad larger than suggested) and ground whole brown flax seeds in my spice grinder because I had them on hand in the freezer. Also, mixed in a small amount of unblanched almond flour with the blancheds because I had some to use up and used my grandmother's old manual hand mixer rather than a food processor (don't own one). My apartment smelled absolutely delicious when this was baking... nutty, earthy, eggy... I suspect the addition of the unblanched flour and regular flax deepened the color and flavor of the final product. It doesn't look at all like your bread but rather has a deep brown multigrain look and cracked top. Even took some pictures. Very happy with this one. Easy, tasty, and so much better looking and tasting than most gf bread I've had. Texture is consistent all the way through and slices beautifully. I've sworn off the stuff but this wholesome paleo-friendly loaf has me sold. Can't wait to try it on a sandwich tomorrow. So sick of salads for lunch. BTW tried the rosemary crackers last week and they were fantastic as well.
Elana, how long does the loaf usually last you before it stales?
I love this bread, I've made it several times already.
I'm having one problem that maybe someone can help with. Every time I've made this, I get a giant hole in the middle of the loaf. It's like a big cavern that runs right through the middle for most of the length.
I'm following the recipe exactly, no substitutions, and I'm using the Magic Line pan that is recommended.
Any ideas what may be causing this?
Thank you so much for offering gluten free and grain free options Elana! You are such a blessing! x
This just got done cooling. I made 1/2 a recipe because I only have a mini food processor. I baked it in a mini loaf pan and it is delicious. :) I'm so excited to have a bread I can eat almond butter and jelly sandwiches on (which is what I'm doing right now). I did use Trader Joe's almond meal because that's what I have on hand and it still turned out well. I would imagine it would be even better with the right almond flour though, but even this is delicious and a great texture. :) Thank you Elana!!!!!
This bread is delicious! I have CD and my husband has autoimmune issues that make eating grain a challenge. But, we both still want to have bread, crackers, etc...
Thank you, Elana. Your delicious, easy recipes make it possible to stay healthy while still enjoying our favorite treats.
Happy Holidays!
Is there a metric equivalent to "a cup"? : )
SUBSTITUTIONS:
Love this bread!! I subbed ground salba seeds (chia) for the flax meal and it turned out great. (1/4 cup of salba seeds made 1/2 cup of salba meal) Also subbed using date sugar and coconut crystals for the honey and that worked fine. I did this to reduce glycemic impact/carbs by half. (I thought about leaving it out, but was afraid it was in there to counter the vinegar taste)
MIXING WITHOUT FOOD PROCESSOR:
Here's how I mix mine without a food processor: Mix all dry ingredients well (I do this by hand) and then add the coconut oil and mix well by hand. Then add the eggs and apple cider vinegar and mix it all with a spoon till well combined. Pour into pan! I haven't had any trouble with air pockets in the baked bread.
DOUBLING THE RECIPE:
I also doubled the recipe in an attempt to make the loaf larger, because my loaf pans are bigger. After doubling, I took out enough of the batter to make 6 rolls in a muffin top pan. I filled the holes not quite to the top, then put the remaining batter into the loaf pan. It didn't seem to help with the size of the loaf much. I may try it again using the full double batch. I added 7 minutes to my bake time for the bread and did the toothpick test. I have to say, I prefer the rolls, which I baked for 18 minutes. They are wonderful for breakfast when filled with an egg, sausage, and cheese!
PROPS:
Thank you, Elana! You've blessed countless lives!
~Karen
(Being Conformed)
Tried this but didn't quite turn out looking like yours, ah well practice makes perfect and think i know where I went wrong but will for now keep it to myself ;)
Best Regards,
Mike - Paleoworks
hi
has anyone ever tried this with egg replacer? have recently found i am highly sensitive and cannot have eggs anymore :(....which really puts a damper on my life and baking! i was just wondering if it would work..
thanks
donna
oh...sorry i guess that was a substitution question...never mind but thanks
donna
i have been following your web page and i have made soooooo many things that my family loves the best being kale chips my 2 year old takes the bowl and runs away so no one can eat them. I am very very alergic to coconut. do you have any gluten free paleo like bread ideas to make? I live to make as much as possible from scratch.. i cant have gluten and my daughter and husband cant have dairy. if you have any ideas let me know. thank you so much I am such a big fan!
this is a great recipe! I am not full-on paleo, primal, or other, but like to experiment. This one is a keeper. I followed the recipe pretty much to the point, just adding in a tablespoon of hemp protein powder (pure hemp) with the flour mixture. It has wonderful flavor and I'm looking forward to having it with some almond butter tonight. Thanks for all your testing! You've made happy recipients out of many of us :)
I am wondering if you can do more recipes with Stevia. I can't do any sugar or anything with an glycemic index and so far have done pretty well in substituting stevia for agave. But I would LOVE to see more recipes with stevia in them so there is no guessing required. Especially breakfast foods and desserts :)
I want to make this over the weekend and have one question regarding the coconut oil: should I measure it in its solid form or should it be warmed more to a liquid and then measured. I did not see anything on the ingredient page about this.
I like this recipe, as far as wheat-free bread goes it's much better than rice bread. I do have to bake for a longer time though, about 45 minutes. I slice it up and freeze it and it's great from the toaster! Thank you.
So I went to my kitchen to make this bread (again because I LOVE it) and thought I had run out of coconut oil. I decided to try making it with the grapeseed oil since I happened to have a brand new bottle on hand. That was the prettiest and best tasting loaf I've made yet! From now on, I'm using the grapeseed oil in this recipe! YUM!
Oh, and if anyone is wondering... when I first wanted to make this bread, I had hubby buy the flaxseed meal for me. He didn't buy golden, just regular. I actually like the color and flavor of the regular flaxseed meal =)
Thank you so much for all the work you do on recipes. I had been craving - really really craving - a sandwich. Somehow, having a sandwich, even more than having a pizza, or a piece of cake or pie, seems "normal" to me. So, I finally got all the ingredients, and made your bread. I used egg whites and a couple of whole eggs, and they ended up being more liquid that you used, so I had to leave the bread in the oven quite a bit longer than 30 minutes. But when it came out, and finally cooled, I had a sandwich. Thank you so much.
Yikes!
I just made this and it tastes like brushing my teeth with baking soda! Thank goodness I tasted the batter before it went into the oven. I added an extra 1 1/2 tablespoons of honey, then 1 teaspoon of vanilla to try to cut the bakingsoda flavor. I didn't know what else to do- I didn't want a sweet loaf but it was too astringent to eat. I ended up with a neutral (not sweet) tasting loaf that still tasted soda-ish. Very metallic tasting.
Does anyone know if you can cut the 1 1/2 tsp. bakingsoda to perhaps 1 tsp soda and 1/2 tsp. baking powder? Maybe the acv is contributing to that taste? I won't be making this again. Does anyone have any other bread recommendations?
I made this recipe and following the instructions carefully but my bread looked completely different from the picture depicted. Any suggestions?
Thanks for the paleo bread recipe! I love it! It's so good to eat sandwiches and toast again!
Elena,
When are you going to come out with a coconut flour cookbook? I can't even tell you how much I love your recipes. I never put your almond flour cookbook away but sadly we learned my oldest son is allergic to almonds so now I'm looking to other alternatives.
Sincerely,
Anticipating More :-)
I made this last night and it turned out great! I used Bob's Red Mill almond flour which I know you don't usually recommend and subbed 1/8 cup chia seed for the flax because that's what I had on hand and it worked well. We've had grilled cheese and peanut butter sandwiches so far. My son is autistic and a very picky eater, and sometimes we have a hard time getting him the protein he needs so this recipe helps a lot. Thanks, Elana!
A fine job!
I use 1.5 to 2 tbsp chia seeds for the flax.
Delicious!
http://www.goldalmonds.com/natural-gluten-free-almond-flour-meal/?gclid=CMyel7qnxq0CFSJgTAod5l9mhQ
Just wondering if this almond flour is a good kind to buy, because it's a great price here.
Has anyone figured out why it smells like ammonia? I followed the recipe exactly.
Could it be the apple cider vinegar? I don't smell any ammonia coming from my bread. Hope you get to the bottom of it!
I have no idea. It still smells like ammonia but I'm eating it anyway! I don't want to waste all that almond flour and eggs!
Im wondering the same, I tried to google search and it looks like the combo of LOTS of baking soda and eggs causes that....but still not certain.
Thank you for the recipe and wonderful website. This bread is fantastic! I took the liberty of changing a few things around and used what was on hand: Bob's Redmill Almond meal, fortunately the texture is excellent, 1/2 cup roasted & mashed Delicata Squash, one tablespoon of Ghee, one tablespoon of Coconut oil instead of 1/4 cup, substituted Hemp Seed for Flax meal and Volia! Delicious.
How is that 'almost exactly the same'? Because like 3 of the ingredients are the same? So, if I make cookies and include chocolate chips should I arrogantly allude that you ripped off my recipe because YOU use chocolate chips in your cookies, too?
If you weren't so arrogant I might explore your site further, but I prefer to support people that are a bit more gracious. Insulting people who author well respected blogs isn't the way to gain followers. You might want to mull that over.
This is @Chickipea above, btw... for whatever reason, it didn't post as a reply to her comment as directed.
I made this bread tonight and it turned out pretty good. It's tender and has a good crumb. I didn't have the problems that some had with holes or rawness in the middle. I used four eggs, subbed tapioca flour for the coconut flour since I was out of coconut, and subbed Trader Joe's ground almond meal (I pretty much exclusively use the TJ's almond meal when almond flour is called for, and have never had problems). The bread does taste a bit too strongly of soda for my tastebuds, so maybe baking powder would work just as well. I'll try it next time and report here. My loaf did not rise as much as the photo shows. Comparing the size of the loaf to the jam jar (which is a typical small jam jar) and the spoon in the photo, I think the loaf was probably baked in a smaller pan than the one called for in the recipe. Thus it looks like it rose a lot when it really was just baked in a smaller pan.
Tastes incredibly greasy...
Hello
Wondering if this would work without the starch? Perhaps a substitute for it?
Thanks and love your recipes Elana!
Jill
How long does a loaf of bread last sitting out? Should it be stored in the fridge or freezer?
Thank you so much for this recipe, my hubby and I have been Paleo for almost a year and being Portuguese he really misses his bread so now I can make him a Paleo friendly bread to enjoy! I really appreciate your hard work as I know how difficult it can be to come up with new Paleo recipes hehehe
Regards Tanya
I made this today but it tasted a bit too eggy for me. I baked it on the middle rack for 30 minutes so unless i under baked it but I followed all the instructions to the tee. Maybe it needs to bake a little longer. The texture was good but the egg taste put me off.
Hi Elana, first let me say this bread is DELICIOUS! It turned out sweet, very moist, and just wonderful. HOWEVER, I am new to gluten free baking and despite the deliciousness of the bread, I ended up with a very faint ammonia-ish smell/after-taste and for the life of me I cannot figure out why. The only difference in the way I made my bread from your recipe is that I used whole, raw almond meal and whole, raw flaxseed meal, because that is what I had on hand. Oh and i used pure maple syrup instead of honey.
Any ideas?? Thanks,
Sarah
I've made this three times now and every time had a very strong ammonia smell. I started a forum about it under "Paleo Bread".
what can be used instead of coconut oil - I am allergic.
I'm having trouble with it getting done in the middle and checking if it is done. It seems to be jiggly in the middle but the skewer comes out clean....any ideas? Do you know what temp it should be in the middle?
Thanks!
Thank you for the recipe; it looks quite nice.
As for the preface to it, could you be more snarky? People are curious and not every place in the world has Celtic sea salt or coconut flour easily accessible. Given that you try every minute substitution, it makes me wonder if you tried Celtic sea salt vs. Gaelic sea salt. Geez, woman, lighten up and realize that people are just tapping into your wisdom. Who knows? Maybe you tried the substitution they were asking about and you can tell them how it worked out.
I just made this for breakfast this morning. FABULOUS!!
After nearly a year on a gluten-free diet, I finally ate a delicious piece of bread! I love the texture and taste of this recipe! Thanks so much!
Hi - I can see from the ingredients that the paleo bread could and should be low carb, with high protein... Does anyone know the carb and fibre content per slice or for the loaf??
Many thanks,
Christine
Christine, I make this bread with 4 eggs instead of 5 (see my comment why) but worked out how many calories, fat, protein and carbs are present in every loaf.
Carb 84.54
Protein 77.95
Fat 177.36
Calories 2163.83 per loaf
If you use 5 eggs, you'll need to adjust those totals. You'll also need to count how many slices you get per loaf and divide accordingly. Sometimes I slice the loaf thinly (like zwieback) and sometimes more thickly, like traditional bread.
(I was not a math major, so you might want to double-check the numbers yourself, too!)
ok that's great information... thanks for answering me. I too just love this gluten free bread. My absolute favorite and love your additions for a different flavor!
Elana, I adore this ... it's now my go-to gluten-free bread recipe.
I can dress it up or down with spices, nuts, fruits, chocolate, whatever, and I make frequently make it for friends as a gift. It is the very first gluten-free bread that my non-GF friends have ever liked, and I've tried every store-brought version as well as numerous homemade versions.
When I first made it, it was too wet in the middle. I tested my oven temperature and it was just right, and I also have the pan you recommend. I live very close to sea level; I don't know if that would cause the problem, but I did tweak the recipe a bit and now it always comes out perfect for me every time.
My tweaks: use 4 eggs instead of 5, and bake it for 45 minutes instead of 30. It rises a little higher than the photo above, and is moist and slices thinly without crumbling. It's always a beautiful loaf.
I use parchment paper to avoid the aluminum in the pan and that makes a nice liner to lift out the loaf (no cleaning!). I've made it with coconut oil, ghee, and regular butter... it's always yummy! I've substituted coconut sugar for the honey and once even made it without a sweetener... it's always fantastic! Occasionally I'll substitute chia for the flax seed, too, but the basic recipe is the backbone for all my experimenting.
I'm about to make this loaf (again) for yet another friend who is desperate for a decent gluten-free bread. When I do this, I always tuck a copy of your recipe in with the loaf so they can make it themselves -- but also know where to go for more recipes.
Thank you so much, Elana, for all you do!
This recipe also works well in two 3"x6" mini loaf pans. Thank you for the recipe, it was a hit!
I don't have a food processor... will this work if I just mix it the old fashioned way, by hand?
.... wonders why everyone just assumes everybody has a food processor.....
I made this bread today and it is AMAZING!!! I've been eating paleo, gluten free and dairy free since early November and the ONLY thing I have missed is bread. I can't believe how light and moist this delicious bread is. It was wonderful warm and smeared with a layer of sunbutter and it made an amazing tuna sandwich later when it was cooled down. The only thing I would do differently next time is try not to eat the entire loaf in one day!! Thank you so much Elena. It's PERFECT!