Nut-Free Paleo Bread

February 17, 2012 in Categories: by

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My mother-in-law will be visiting this spring and she is allergic to nuts.  It’s got me working on nut-free versions of many of my recipes (because I don’t want gluten-containing anything in my house, even for company, if I can get away with it).  I’m also interested in more nut-free portable foods for lunches etc. (See all my nut-free baking recipes, also all AIP(Auto Immune Protcol) recipes are nut-free.)

This bread is lovely and light and has a great flavor.  I think it would also work really well as a roll if you baked it in well-greased muffin cups (if you try it, leave a comment and let me know how it works).

Nut-Free Paleo Bread


1.    Preheat oven to 350F.  Line a 7.5″x3.5″ Loaf Pan with wax paper.  Grease the wax paper with coconut oil (if you have a good non-stick pan, you should be able to get away with just greasing it really well).
2.    Melt the butter (or coconut oil if using) in the microwave and let cool slightly.
3.    Beat eggs in a blender or food processor until frothy, about 30 seconds.  Add the remaining ingredients and process again until smooth.  Let the batter sit for a minute to thicken.
4.    Pour batter into prepared loaf pan.  Spread it out so that the surface is even.  Bake for 35 minutes.  Enjoy!

Do you need help finding any ingredients?  Check out  Important Pantry Items for the Paleo Baker.


I made this tonight. Doesn’t quite look like yours. Did you use a mini loaf pan or double the recipe to get it to look like a loaf? Mine just looks like a brick! And the top is much darker. I’m going to try again tomorrow, I think I messed up!

I used a 7.5″x3.5″ pan. Just added a live link for you if you need to order one (they are a medium size). Not sure if doubling this recipe into a large loaf pan would work, but if you try it, let me know!

My loaf looks much squattier than yours does (only 1″ tall). I know many coconut flour loaves are short and dense, but I was hoping to get the same profile as yours. The taste is great, but I thought it would be taller and lighter. I followed the directions to a T…any ideas? Thanks! 🙂

My first question is whether or not you used a 7.5″x3.5″ loaf pan? I’m not sure how this bakes in a standard sized loaf pan (maybe try doubling the recipe and increasing the cooking time?). My other thought is maybe sifting the coconut flour before measuring it? What kind of fat are you using?

Yes, I used a 7.5 x 3.5 pan, sifted my flour and used butter. Do you make this loaf often? Does it always rise well for you? About how high is your loaf? I know scale is sometimes hard to tell from photos.

I used to make this bread all the time before we started eating the yeast-based paleo bread as our staple. It did always rise for me at least to the top of the pan, and usually slightly higher (although not always perfectly evenly), I will make a loaf sometime over the next couple of days to double check the recipe (and have a good look at my notes to see if I missed anything in the recipe). I’m sorry you are having trouble with this one!!!

Thanks! Can’t wait to hear how yours comes out. I’m planning on making the yeast-based paleo bread as soon as my arrowroot arrives! 🙂 PB&J has been my biggest hurdle in getting my littlest one off of wheat…can’t find a wheat bread substitute that he likes, and PB&J is his favorite food. I’ve really been enjoying reading your site! 🙂

I am so embarrassed! I checked my notes and there was a typo in the recipe (the coconut flour should only be 1/4 cup… the recipe is fixed now). I am so sorry to everyone who tried this with brick like results!!!! I will be systematically going through all my recipes and checking for similar typos.

I made them today- in muffin tins. I got 10 medium sized muffins. About 12-14 minutes to bake. I just greased my old muffin tins with coconut oil and used a knife to loosen them while still hot- a couple stuck on the bottom but hardly noticeable. I might even try papers next time.

I did add a tablespoon of raw honey – with the tapioca this was a nice softener version of my just coconut flour quick bread. I can already imagine using this as a “base” for all sorts of blueberry muffins, banana, etc.


Darn, my bread didn’t rise above an inch, either. I used coconut oil instead of butter and I did add 1/4 tsp salt, but I can’t imagine that prevented the loaf from rising. Also, I do have the smaller pan as I have cooked several other loaves of gluten free bread. I was so hopeful, I hate this didn’t work out. But the french toast should be yummy! I really wanted to try the yeast based bread but would rather stay nut free…

The problem with bread that didn’t rise above was a type in the recipe, which has since been fixed. I wonder if it has something to do with the coconut oil (I don’t think salt is the problem). It isn’t always interchangeable with butter. Do you have palm shortening around? I think that would be a better substitute. Also, I am working on a nut-free version of the yeast-based bread. 🙂

I will try again with palm shortening and let you know how that goes. I have plenty of that here that needs to used up anyway. I absolutely can NOT wait for your nut-free yeast bread! Any hints in case I may want to experiment along with you? Thanks so much!

I didn’t even use the right size pan and this came out excellent! This makes paleo so much easier! My 10-month-old and seven-year-old ate it. Five-year-old wouldn’t but she’ll come around. She’s not picky. Thank you for this! Next time, I think I’ll zest some lemon and maybe add a touch of honey to make it more of a tea bread for an afternoon snack. YUM!! Passing it on!

The carb count should be minimal… as the only 2 ingredients with carbs are the coconut flour & tapioca flour. Rough estimate, I would say to be about 4 net carbs per slice if you get about 12 slices from a loaf. That’s pretty low.

Can I cut back on the eggs,or at least leave out a couple of yolks? My wife has had a gallbladder attack,and is afraid to have eggs..

Hi! i made this today and while putting it together, realized i had NO tapicoa flour! but i did have Arrowroot and used that…i also added the 1/4 tsp of salt and mine came out quite nice..not sure if it rose as high as yours but i’m very happy! plan to use it to make French Toast! thanks for posting…love nut free recipes!!!! I posted this on my blog and attached a link to your site….I hope that’s ok, if not, please let me know!!!

I made this today and loved it! I doubled the recipe and baked it in a standard size loaf pan for 39 minutes. The texture is wonderful and it is very tasty. I make cinnamon toast with potato bread for my son everyday and this is the perfect transition bread. It’s yellow like potato bread and the taste is very good. The slices weren’t very large though just a little larger than half a regular slice of bread. But I don’t mind. It works great for me! Thanks for such a great recipe!

I just made this and it’s really tasty! But did not rise as yours and looks more dense and less airy than yours… I wonder what I did wrong, it is really simple to make so not sure what went wrong…

Amazingly good!! Light and fluffy. Best paleo bread yet! 🙂 I made it into rolls in muffin papers. Only problem was it stuck to the papers. I had no trouble with it rising and didn’t add any salt. I did process it well, so the batter was light and fluffy, plus I sifted the almond flour as I added it to the eggs and coconut oil. Thanks!!

I made these into cranberry muffins…very yummy. They rose nicely and are quite flavorful. I also added a tablespoon of honey, plus 1/2 teaspoon of dried orange peel 🙂

I tried to double the recipe, but it didn’t rise as much as I was hoping for. I doubled all ingredients, and follow the recipe to a T. Only thing I can think of is that I waited to long to get into the oven. Also I don’t have a bread machine, so what speed would be appropriate for a blender, maybe I blended it too much? Perhaps if I increased temp to 400 and got it in the oven right away. If I understand correctly, we’re trying to capture the chemical reaction of the baking soda and apple cider vinegar, correct?

Okay, so I think what your saying is that less material = more rise, I just have to use a smaller pan, right? I’ll let you know how it goes, I haven’t had bread in about 4 months, so this was great even though it was a bit flat. Thanks for your recipe.

Oh, would increasing the amount of ACV and baking soda equal more rise, I understand the flavor would be affected, but it should equal more bubbles, and then more rise right? What about yeast in this recipe, would that work?

In 2006, the FDA started to classify coconuts as tree nuts. My four year old is allergic to all tree nuts to include coconut. Do you have a paleo recipie that doesn’t involve a tree nut? She loves bread but trying to go paleo is tough!

I do have completely nut-free and coconut-free paleo cookie recipes, a great cracker recipe and pancakes and crepes (some use coconut oil with suggested substitutions, all are plantain-based). No bread recipes yet though.

I followed your recipe exactly, but the loaf didn’t rise for me, either. Just about one inch high. My loaf pan is similar in size to yours. I have a silicone loaf pan, but I don’t see how that would make a difference. I’m not sure what happened since the recipe is corrected now.

I’m from Norway, and have never heard of “cream of tartar”…Followed the link and saw that it was some kind of powder? Is it important for the recipe? Can I omit it, or use something else? Bread looks good. I’m having some trouble getting my 4 year old daughter to eat anything I bake, but maybe she will give this bread a go:)

Hi there,

If I leave the cream tartar out and substitute it for Lemon juice, how much lemon juice should i put? I never heard of cream tartar either -I coming from Amsterdam, The Netherlands-.
Also, what other substitution appart from lemon juice is there?
Thank you so much! 🙂

Hi PaleoMom,

I tried your lovely recipe today, and I too got a 1inch tall bread. I used the 1/4 cup coconut flour, the right size pan, and coconut oil as I can’t access Palm Shortening.
What do you suggest I could try to ensure it rises better?
Sifting the flours? Beat the eggs further?
Something else?
Thanks heaps!

The first thing I would suggest is sifting the flour before measuring. Then, maybe changing the fat. If you can’t do butter and can’t access palm shortening, it might be worth trying lard (trying to think of something solid at room temperature).

So… I just made this and Omg…. It came out amazing!! I substituted chestnut flour instead of tapioca and it is simply wonderful… Actually has a slight sweet flavor ( from chestnut flour) YUM! Wish i could or knew how to post a picture.. It even looks as good as it tastes!

What can I substitute the coconut flour with? Oat or almond? That’s all we can have, along with the tapioca. TIA

Thank you Paleo Mom! This is the best paleo bread I’ve tried yet and it might just be the one to get my husband and daughter to stop eating traditional bread. I look forward to try more of your recipes. Keep up the great work!

I m loving everything about this recipe, especially ease of making and affordability! The almond flour breads are tasty but pricey. One weird question though, my loaf rose perfectly and browned nicely but also sported an odd very light gray tint at the bottom. The only change i made was parchment instead of wax paper. Been googling but nothing! Anyone have any idea why the gray tint?

ry light gray tint at the bottom.

I am just about to start the paleo lifestyle and I am glad I found your site! When the dietician and doctor suggested I go paleo I though of all the foods I would need to give up but you seem to have alternatives for everything. Thank you and please keep up the great work!

Just found your blog an I am enjoying exploring the information.

I made this recipe using USA Pans Mini Round Cake Panel Pan with 6 Wells to make buns. To make sure it was airy, I separated the eggs and beat the whites until peaks formed. I think it turned out pretty good. I agree to add a little salt. Next time I may add 1 or 2 tablespoons of honey as I thought it was a little dry, but then, isn’t bread supposed to be dry, lol.

Oh, another thing 🙂

The readers that stated their bread did not rise should make sure their eggs are at room temperature. I have found that to be important for gluten free baking….and baking in general.

I like this recipe, but one of my kids thinks it tastes too much of egg, so I modified it as follows. I double the recipe because we have a big family. Instead of 8 eggs I used 4 egg yolks and 8 egg whites, and then I added in ripe plantain and 1 tsp baking powder. The result was great!

Thanks for your web site, it is awesome.

Never mind! I was too nervous about substituting without trying the recipe as written first, so I bought cream of tartar tonight. I’m excited to try this bread tomorrow!

Coconut is a nut – at least that is what one of my nut allergy friends tells me. She even avoids natural coconut flavoring.

Botanically speaking, a coconut is a fibrous one-seeded drupe, also known as a dry drupe. However, when using loose definitions, the coconut can be all three: a fruit, a nut, and a seed. I only mentioned this so that we as paleo people can realize to mention it to the person who is allergic to nuts and let them make the decision whether to eat it. That person will know if coconut is a problem for them.
Another food that really surprised me is maraschino cherries. They get their flavor from almond flavoring. The reason that sometimes a person with nut allergies will get sick from them is that natural flavoring was used. If artificial flavoring is used in the cherries they will have no problem.

I love this recipe, and have been using it for over a month now as a staple in my diet. But I made it this evening and something odd happened that I have not encountered before…when I poured it into the loaf pan it was quite thick but I am pretty sure I followed the recipe exactly, but it is kind of automatic now….anyway, when I pulled it out of the oven it had bubbles on top?? any idea what might have gone wrong? afraid to eat it now, not sure what happened!

I tried another loaf and it came out exactly the same. I followed the recipe exactly. it was less thick when I poured it into the pan than the first one but still had bubbles when I pulled it out of the oven. Do you have any idea what this is? is this normal? I don’t remember it having bubbles before my loaf yesterday. I just don’t understand what is going on here. thanks!

I decided it must have something to do with the coconut oil, maybe a bad jar. I had been using spectrum coconut oil most of the time and just got a new jar. I tried it with butter this afternoon and it was much better. However, I was a dunderhead and put the batter in the loaf pan and in the oven then remembered the butter so I had to pull it out remix and repour, so I it is a little more dense than usual but tastes fine so I’ll eat my dump loaf 🙂

I just made this and before pouring into the pan realized my pan was bigger than the one used in the recipe so I made mini muffins. The wanted to stick but a slight poke with a knife and they lifted right out. This is my first Paleo or grain free bread I have made and I was slightly disappointed in the texture. It seems very eggy in taste, smell and even texture. My boyfriend thought they were great but I couldn’t see myself eating this as bread for a sandwich, maybe as french toast or doctored up into muffins of some sort.

Hi, Sarah!

I tried your recipe tonight, and it came out pretty well. I’ll tell you what I discovered:
1) It really helps to measure by weight when working with gluten-free flours and fats. So, with that said, the tapioca flour would be 30 grams, the coconut flour would be 28 grams, and the coconut oil (which is what I used) would be 56 grams for this recipe.
2) As Carol stated above, the ingredients need to be at room temperature (or slightly higher). I had left my eggs out to come to room temperature, but forgot that it would take longer since we had a cold front come in this morning, and my eggs were still slightly cold, which cooled the coconut oil when I added it, and caused it to chunk up again after having melted it.
3) I also forgot to blend the eggs first until frothy… I used the food processor to “sift” my dry ingredients together, and then added the rest of the ingredients, adding the apple cider vinegar last. (My rolls still rose well, though, so as long as the batter is blended really well, I’m not sure it matters much.)
4) Because my coconut oil hardened, it wasn’t mixed thoroughly, even though I used a food processor and let it mix for several minutes, so I ended up with some “bubbles”, as several people mentioned before, from the coconut oil melting and bubbling up through the top.
5) I doubled the recipe, and it yielded 24 mini muffins (mini dinner rolls).
6) I baked them in a silicone mini muffin pan (which was resting on top of a cookie sheet, simply for ease of getting it in and out of the oven without spilling). I didn’t have to grease the pan, because silicone is non-stick, and they pop right out. I haven’t tried my silicone loaf pan, but I intend to do so soon. If you don’t have a silicone pan to bake in, you can use parchment paper instead of wax paper, and you should get better results.
7) I baked them for 20 minutes, and they were nicely browned and cooked all the way through.

I intend to try this again and change it up a little bit. Maybe make some garlic bread rolls for Thanksgiving dinner, maybe try the honey someone else suggested, maybe try replacing half the eggs with egg replacer powder to get rid of the eggy flavor that was mentioned. I’m also contemplating replacing some of the egg with gelatin… Not sure if that will work or not. I really am not supposed to eat eggs, so if I can make this work with some egg substitutes, even a blend of substitutes, I will post again.

Thanks for all you do!

I made this today subbing the coconut with chestnut flour – nice and fluffy and slightly sweet (no sweetener added) and a nice chocolately color. It turned out pretty flat but my pan was fairly large. I will double the ingredients next time.

made “cinnamon rolls” with this recipe today. made a double batch, filled muffin tins 1/2 way, dusted generously with a mix of coconut sugar and cinnamon, then put another spoonful of batter on top. made 12 large “rolls”.

I am interested in trying this bread, but I’m allergic to eggs. Since there are 4 eggs in the recipe, I’m not sure I can use a substitute. What do you think? I know baking is rather precise.

Hi, any ideas why my bread is turning green? I used once a non-stick pan, and then I thought it was just a reaction with the metal, so I returned the pan. Today I used a silicone pan and the effect was just the same… Help!

Mine turned a slight green near the bottom of the loaf. I suspect it’s the vinegar. I’m going to try the next loaf without it and increase the soda a tad.

I was reading on another paleo site that it’s the baking soda. I’m going to make this tonight, using baking powder as a substitute to see if that makes a difference. I will let you know!

I posted months ago about my green bottom 🙂 Hoping some clever baker can solve the mystery! I love this recipe but haven’t made it again due to concern about that green reaction.

I have never had it turn green on me, so I still have no idea. The only thing I can think of is some reaction with the pan being used. Have you tried lining the pan with wax paper or a different pan?

It’s the chemical reaction that happens in a lot of non-wheat breads. It happens with cashews too. Mine turned a greenish-blue and sometimes it’s just on the bottom half. I don’t think it affects the taste or quality tho.

My mom made the bread and had one batch turn green, but she said that it was because she let it set in the pan too long. Maybe that will help–?

Hi Sarah,

Just wanted to let you know that I used a silicone muffin tray when making the nut-free paleo bread recipe and they turned out great. For a tray of 6 I made 2 with raisins, 2 with parmesan cheese sprinkled on top (thankfully we can tolerate parmesan), and 2 plain. I found that 25 minutes was sufficient cooking time in my oven. Yum!

– Tina

Hi – Is it okay to double this recipe? Also, do you happen to know how long it lasts or have storage recommendations. I need a sandwich bread. We homeschool and I frequently need to throw together lunches so it’d be great if I could make this once or twice a week and have it for a few days. I looked at the bread machine recipes but couldn’t find one that was both nut free and flax free. If there’s one I missed, please let me know! It would be great to take the machine out of the attic 😀

Sarah recommends making her recipes exactly as written for the best results. Her baked goods do freeze well, so you could make multiple loaves and freeze some for later. – Christina, Sarah’s assistant

I have followed this recipe to a “T” twice, the second time making sure I sifted the flour and my bread will not rise even half of what your picture shows. What’s going wrong?

What would happen if you added more baking soda and acv? Would the reaction make it rise more? I’m not very experienced in baking, so I wouldn’t know.

The problem with gluten-free baking isn’t making air, but holding it. This is the reason for beating the eggs and is the reason why a finely ground coconut flour works better than a coarser one. You could try, but I think it would probably be better to play with the coconut flour (one less teaspoon, one more teaspoon, etc.)

I would also consider reducing the amount of coconut oil/butter/shortening. A lot of my baking fails lately seem to be too heavy on the coconut oil, and if I’m right, that has caused the baked goods to fall about halfway through baking.

I’d like to convert this recipe into a yeast based recipe (to avoid so much nut flour in your other recipes and to avoid using flax). Do you think it will work? I don’t have a bread machine either. I’m going to use your other yeast bread recipes as a guide.

There is no yeast and no baking powder in this recipe; did you forget to list it? Amy has already made it twice and it does not rise (???)

The second time I made this I doubled it & cooked it in a larger pan. Turned out perfect! Thanks for the great recipes!

can you tell me what the internal temperature should be for this loaf when cooked? is it 200 like a yeast loaf? mine came out a bit wet, so I’m wondering about my oven temperature, it would be better for me to use a thermometer to check for internal temperature to gauge doneness, rather than just timing it. thanks

I’m so excited to try this! And I am so glad that I found your nut-free recipes. I am new to the paleo diet and I have a daughter that is allergic to nuts. I will be trying many of the recipes you have on your nut-free baking page! So glad that you have posted all of these!!!

Did you make the recipe exactly as-written? The bread should puff up a little from the combination of baking soda and vinegar, but it won’t rise like yeast-based bread will. – Christina, Sarah’s assistant

I am pretty excited to have found this recipe for nut free bread! Am VERY allergic to almonds so – while your bread machine bread sounds perfect – it’s a bit out of court for me with numerous cups of almond flour/meal!!
Read of the readers trouble with rising – have to make sure your cream of tartar and baking soda are still fresh!
Sooooo looking forward to your cook book!

Elizabeth Richardson

Thank you thank you thank you! I can’t eat gluten, yeast, dairy or nuts so I haven’t had bread in almost two years. I can’t wait to try this!

Quick question: I live in Spain and cannot find Cream of Tartar anywhere. We have some baking powder (a paleo friendly one-Hain) but I don’t know if I can substitute Cream of Tartar with that. Any suggestions?

You can find cream of tartar at Manuel Riesgo, a “drugstore” located in Madrid, and you can buy it on line. Greetings from Spain.

My first attempt at the nut free bread was a success – made very sure that the ingredients were fresh and sifted the flours well. I decided to double the recipe the second time I made it – not all recipes react well to being doubled – as I have found out over the years of baking!!! This one worked well – I made one loaf and one batch of ‘muffins’. Sarah had suggested that this may work and it did – so now I can bake once and eat several times!!! I froze some of the ‘muffins’ to see how they would react to freezing. All went well so I am really delighted with this recipe!!!!

PS I live in Tucson, AZ so I avoid turning on the oven as much as possible during the summer months!!!


Yeah, well, when you LIVE in an oven… But it’s a *dry* heat!!! LOL I live in central Florida and not-so-dry heat…
I’m glad doubling worked out – I need to make this!!

I don’t think this recipe works very well for bread. There’s quite a few comments on here about it coming out flat so I don’t think you can assume it’s the baker’s fault. I did it both as muffins and bread. The muffins actually came out better and did rise. It is very eggy tasting too. My son still ate it but I was disappointed at how flat it was. Maybe it also depends on what altitude you’re in? I don’t know. I think it’s too fussy of a recipe as a bread.

Tried this today. While the texture is good, and it turned out pretty well – it did not rise at all! My loaf is 1 inch high. My ingredients were fresh/new, so that shouldn’t have been the issue. I didn’t notice much “thickening” of the “dough” before baking it though. Any tips?

How I wish that American baking recipes used weights instead of measures! Baking is chemistry, and I suspect that one reason commentors achieved such mixed results when baking this bread is due to differences in the actual quantities of ingredients used. Medium eggs are quite smaller than XL; also, different brands of coconut flour vary greatly in weight per 1/4 cup!

I made the bread this week and it is really delicious! The only problem I really have is the wrong loaf pan size. I used a Corningware loaf pan. Wondering how to increase the ingredients for a larger pan? Baking is tricky and picky so I don’t want to just double everything! Or could I?

This recipe has saved me and helped me stay on track. I’m allergic to almonds, so there are very few breads I can have. Awesome. Thanks!

Also, It turns out kinda flat… But it’s still delicious. I just make tiny little varied sandwich sliders etc.

Hi Sarah, I’m wondering what you do if you are only able to eat egg yolks with recipes like this? Do you use just yokes with double the quantity (ie 8 yolks for this)?
Thanks! I have found your book and site so helpful in my autoimmune journey!

This is the first EASY Paleo bread I’ve made! This is my new go-to favorite; it turned out like a mixture of pound cake (texture) and white bread (flavor). Nut-free and so easy! Over the past 1-1/2 years of being Paleo, I’ve made so many failures and had nearly given up on finding a nut-free, paleo bread, when I opened the oven door, I wanted to cry happy tears! I just doubled it and can’t wait to see if it is as good as the first loaf! 🙂

I didn’t read the comments here before making it and didn’t sift the flour, and it came out an inch high. SO WHAT? I had a SANDWICH! On light, fluffy, soft BREAD. This is fantastic!

I made this but it didn’t rise much 🙁

Maybe a 2:1 rise ratio of the finished product. Super moist in the middle tho!

Going to try your yeast recipes to see if I can’t get one that will turn out a lot fluffier.

I made this bread tonight. It looks very much like the bread in the photo…maybe a little more dense. I didn’t sift the flour and used Ghee in place of butter. I also doubled the recipe. It looks great, but turned out rather bland. Maybe, it was the Ghee…I don’t know. Of course, the ingredients aren’t very flavorful. This might be part of the reason it’s somewhat bland. Next time, I’ll likely add some herbs for flavor.

I tried the recipe and mine was a flop… didn’t really rise at all, maybe half the pan. is there really only 1/4Cup of the 2 flours??

[…] Nut-Free Paleo Bread – The Paleo Mom – My mother-in-law will be visiting this spring and she is allergic to nuts. It’s got me working on nut-free versions of many of my recipes … And I am so glad that I found your nut-free recipes. I am new to the paleo diet and I have a daughter that is allergic to nuts. […]

Where I live tapioca flour is hard to come by so I substituted the 4tbs of it for an extra 2tbs coconut flour, 1 tbs cornstarch and 1tbs psyllium husk. Bread came out delicious and rose nicely. Thank you 🙂

I just tried this recipe, followed everything the recipe said and I even tried your advice. It smells lovely but still flat.

Well, it smelled lovely, it is flat… and my toddler LOVES this gf bread by the way!! I smear coconut oil on it and she grabs it immediately! First gluten-free recipe she actually loves after many tried and failed recipes!! Thank you Paleo Mom!!!

Here’s a tip for a beautiful big bread: beat 4 or 5 beaten egg whites until stiff, scoop and fold the batter and egg whites. The result is a lovely, big bread 🙂

I made this this morning–it was really good!! A little brioche-y (which, c’mon, you gotta love). I doubled the recipe and baked it in a well-oiled glass loaf pan. No problems with color change. I served it with grass-fed butter (for the kids) and cherry preserves. It was a huge hit.

I made this and it barely rose, it was literally two inches high!
I used Bob’s Red Mill coconut and tapioca flours, but I added about 2 tablespoons flax to the entire thing. Other than that, I followed the recipe.
What would you guess went wrong?

For those of you having some problems with this recipe, were all the ingredients left out long enough to be used at room temperature? Just a thought, especially for those having the “not rising” problem.

Just made it and no, the eggs were not room temp! AND I mistakenly used baking powder instead of baking soda, and it is flat, not airy 🙁 sigh! Will make it again with the adjustments!

I made muffins and it came out airy and fluffy. By the look of it no one can tell it’s a paleo bread. My only problem is I did not like the eggy taste of it. Adding a little salt might have worked for me taste wise. I used Nutiva coconut flour and did not sift the flour. Actually I don’t even know what sifting is. Gonna google that. 🙂

I did make them in the muffin tins and they make great breakfast rolls if you fill them with some spinach, sauteed mushrooms, caramelized onion and fried bacon. Yum 🙂
A little too eggy for an everyday bread though.


What would happen if the eggs were reduced to two do you think? I’ve got an egg white intolerence and am finding it really difficult to find a nut free paleo bread recipe that isn’t full of eggs! I can handle a little bit but don’t want to risk eating too much (no more than half an egg a day).

Any thoughts on what would happen to the loaf if I was to only use two eggs and a couple of flax “eggs” or maybe a couple of tablespoons of bloomed gelatin? I don’t want to waste the ingredients so if you’ve got any ideas or guidance I’d really appreciate it.


I must be doing something wrong… My bread (in a slightly larger loaf pan-8×4) came out extremely flat, yellow, and brown. Almost reminiscent of cornbread. Did I miss something and was I only supposed to use the egg whites? Did I let it sit too long before baking?

Next time going to try as muffins, but was excited over the possibility of a bread with almond flour alternative! (A little tired of almond flour, although I have no problems with it and do like it-just looking for a change-up option!)

Thanks! 🙂

I made this recently, and while I loved the taste, my bread didn’t rise at all. Any suggestions? Am I missing something?

Baking soda can be a little tricky since as soon as liquid is added in the presence of acid (tartar and vinegar in this recipe) it starts to bubble. If you over mix you will beat all the bubbles away before it is poured into the pan. Also the soda needs to be fresh and only lasts1-2 years and high humidity will destroy its bubble making power even faster. Here is some more info with an embedded link on how to test your soda or powder for freshness.

This bread has been a huge part of our meals. It’s wonderful. I double the recipe, add honey, chia seeds and flax seed. Thank you so much!


Just tried this also. Mine came out yellow on top, brown on the bottom and very flat. Not sue what went wrong. Please advise.

Thank you so much for posting this recipe! I have a very hard time finding baked goods recipes that are nut free! So I’m excited to try this one. And I love that you are using the blend of coconut flour and tapioca flour! I recently discovered that blend as well and have found that my recipes don’t have that grainy texture that coconut flour alone gives you. Thanks again!

Why do you not answer your posts. I would like to know the answers to those questions as well. People who don’t respond to their followers loose them. Your choice.

Probably because this article was written in 2012. I would like to know the answers too, but she just might not pay any attention to her old posts.

Hi, I’m new to paleo everything. Been downloading and trying all the bread recipes in hopes of striking gold. It is definitely uncharted territory for me. I am Filipina, based in Manila, and pretty savvy with the wheat recipes of yore. I am beating myself up for the weight gain of my children since l loved baking, and they became sugar and wheat addicte. Of course they became overweight and l am still beating myself up for that. I discovered that all flours should be sifted and using a mixer is NOT recommended, unless, in whipping up eggs. I just use the fold in method and finally got lightweight cakes and bread, unlike the first batches, which weighed a ton, and tasted awful. I am lucky that all coconut products are grown and produced here. And the big name supermarkets sell paleo ingredients.. That is a blessing.

We’ve made two “loaves” of this bread but they are half the size of the one in the picture. Is that a double batch as you call it?

Not sure how many people know this. But coconuts are considered tree nuts and this recipe calls for coconut flour. Meaning this bread is not nut free.

I’m not sure where you’re getting your “facts” from, but that is incorrect. The following excerpt was taken from Wikipedia… there are also many other websites that indicate the same info

The coconut tree (Cocos nucifera) is a member of the family Arecaceae (palm family).
It is the only accepted species in the genus Cocos.[2] The term coconut can refer to the entire coconut palm, the seed, or the fruit, which, botanically, is a drupe, not a nut. The spelling cocoanut is an archaic form of the word.[3] The term is derived from the 16th-century Portuguese and Spanish word coco meaning “head” or “skull”, from the three indentations on the coconut shell that resemble facial features.[4]

So sad because mine came out flat. The flavor is good though. But it’s just not the same when it’s flat. How many servings would you say it has?

Made this three times already and it’s amazing. My non paleo boyfriend loves it too, I double the recipe usually makes a nice size small loaf. Also for non paleo friends I add a bit of grated pecorino. And often add fresh oregano or sage. Thank you!!

I made it this morning and I really enjoyed it was nothing like the picture I think because there was very small amount of solid ingredients but it was very delicious I added 1 banana, honey and instead of 4 eggs, I used 2 flax eggs and 2 eggs.
I eat all the bread in one time and I do not feel guilty!

Mine turned out flat. I may have over mixed. The batter was nice and fluffy, then I decided to add sugar & when I mixed it it lost it’s fluffiness. :-/

this was flat , but tasted amazing. although it was bland, i put some honey on it and i practically faited with happiness. great crust and nice and substantial texture.

This also turned out flat for me (it rose a tiny, tiny bit), although I did read another posters comment about not mixing the baking soda in so much so I will keep that in mind next time. It tasted good, although a bit too much like coconut for my liking even though I used butter in place of coconut oil. It turned out moist and hardy and overall okay. I made a tiny sandwich with it. 🙂

I tried this recipe with just a couple of changes and it was wonderful. First, I doubled the recipe to make a larger loaf, then secondly, I separated the eggs first and beat the egg whites to soft peaks and folded them in at the end of the recipe. Perfect!

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