Yeast-Based Paleo Bread

March 28, 2012 in Categories: by

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This is by far and away the absolute best paleo bread I have had.  The use of active dry yeast (see Is Yeast Paleo?) as a leavening agent completely changes the texture and the taste compared to baking soda-based breads (which always taste strongly of egg to me).  So, this is the absolute closest you will get to the flavor and texture of gluten-containing bread without all those gut-irritating ingredients.  I’ve even steered clear of gums such as xanthum gum as a binding agent because of their gut-irritating properties (they are bacterial-derived).

This bread holds together beautifully, so it’s great for sandwiches and toast.  It’s also closer to a normal loaf size than my other recipes (equivalent size or slightly smaller than a 1.5 pound loaf in your bread machine, but it is denser).  I make mine in a Bread Machine, which is certainly the easiest way to make this bread (gluten-free bread can be tough to get a pretty surface with made the old fashioned way, but it’s certainly possible!).  As with all homemade bread recipes, the temperature, humidity and altitude of your kitchen can impact how the bread rises.  You may need to subtract or add 1 Tbsp of water to this recipe to make it work in your kitchen.  I use Mineral Water to add a little extra rise and lightness to my loaf, but the difference is small compared to regular water.  I went through many iterations to get this bread right, so measure your ingredients carefully.  I hope you love this bread as much as my family does (it’s now the only bread recipe I bake on a regular basis).

A quick note on bread and paleo baking in general:  I think recipes like this are great for kids, athletes, and very healthy individuals who can handle more carbohydrates and have no reason to steer clear of almonds.  I do not include recipes like this as a normal part of my diet because I am not someone who can get away with either the omega-6 and phytic acid content of almonds or the carbohydrate content arising from the use of tapioca and arrowroot flours.  If you are sensitive like me, think of this as a special treat rather than a staple.



1.    Mix mineral water, eggs, ground flaxseed, salt, honey, and vinegar in the bottom of your Bread Machine pan.  Use a fork to break up the eggs and mix the ground flaxseed in well.  Let sit 2 minutes before adding the dry ingredients.
2.    Add coconut oil, almond flour, tapioca and arrowroot flour on top of wet ingredients.  Sprinkle yeast on top of the flour (or follow your bread maker’s directions).
3.    Use the whole wheat cycle on your Bread Machine.  Check during the initial knead that the ingredients are mixing well and none are sticking to the edge of the pan (if they are, use a spatula to gently push them down into the rest of the dough).
4.    Remove promptly after your bread machine is done.  Enjoy!


I haven’t tried this, but I think you could also bake this bread without a breadmaker (if you try this and have any tips, please leave a comment!).  What I would try is:


1.    Mix the ingredients in a bowl (still mix the ground flax seed with the wet ingredients and let sit for 2 minutes before adding the rest of the ingredients).  It would be helpful if your ingredients were room temperature or slightly warmer.
2.    Let rise in a warm corner of your kitchen for 45 minutes to 1 hour.
3.    Pour the batter into a greased loaf pan.  Spread out the top evenly.
4.    Let rise another 45 minutes (toward the end of that time, preheat your oven to 375F).
5.    Bake for 40-50 minutes, until golden brown on top and a toothpick comes out clean.

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


Oh, MAN am I ever excited to try this! I’ve got all but the tapioca flour on hand – good thing tomorrow is grocery shopping day! Thank you!

Thanks for the recipe, hubs doesn’t want to cut bread for the kiddos so this might be a happy medium and I’ve already got a bread machine too, yay!

Wow, I just took mine out of the bread maker…yummy!!
It sank a bit in the middle though.
A question, isn’t Tapioca flour and Arrowroot flour the same thing?

Tapioca and Arrowroot are similar in that they are ground up tubers but they have fairly different properties in baking. Arrowroot adds lightness while tapioca adds elasticity. Both are needed in this recipe.

Two things come to mind about the dough sinking in the middle a little. First, you can try reducing the water by 1-2 Tbsp to thicken up your dough next time (you may have a more humid kitchen than mine). Second, check the date on your yeast. If it’s old, you might want to try a new jar.

Let me know if it works better next time! 🙂

I really can’t wait to try this! I don’t have any arrowroot flour, but do have potato starch…do you think that would be an ok substitution? Or should I wait until I can buy some arrowroot? Thanks!

Next time you try rolls, cut down the water just a bit (say use 3/4 cup) and then roll balls into a greased muffin tin. Let rise about 1 hour then bake at 375 for about 20 minutes.

I typically store in a plastic bag in the fridge (my house is so warm, things tend to go moldy after 3-4 days). I haven’t frozen this bread, but I have frozen the hot cross buns, which are similar. They freeze perfectly. 🙂

I have been baking bread for years. I can’t wait to go get some mineral water to try his, BUT I did want to add that if you need a warm place for bread to rise put it in a cold oven with the light on. That raises the temp to about 80 and that is ideal for proofing bread. I will also be mixing this in my bread machine, and baking it in my rompertomf. It gives bread the BEST crust.

I didn’t think flax seed was paleo as its a grain seed. Maybe its a grey-area item, but I’d like to avoid it if I can. Can I substitute it with something else? Thanks!

Prof. Lorain Cordain uses ground flax seed in his cookbook. Any argument against flax seed would also apply to nuts, and I’m pretty sure this recipe wouldn’t work without the flax or the almond flour. If you are okay with almonds, but still want to avoid flax, chia seeds would be a very good substitute. Otherwise, you can play with adding probably 2 extra eggs and reducing the water. Hope this helps!

FYI, all true grains are grasses. Flax is not a grass. There is good reason to not go overboard with it and I never buy it pre-ground (and *forget* buying the oil, especially if not refrigerated at the store), but it shouldn’t cause the same issues as wheat or rye.

This is the only bread recipe that I make for my family on a regular basis. The flavor is far superior to either of my other recipes (although those are very good for anyone who wants to avoid yeast or needs a nut-free version). I have a 2lb bread maker, and the loaf comes up about half way in the pan. I’m tempted to suggest trying this recipe as is (certainly I feel comfortable recommending that for a 1.5lb loaf machine), but it’s definitely safer to half the recipe as a first try. That was a very long-winded way to say, yes, I would suggest halving the recipe. 🙂

Even though I usually don’t leave comments, I just had to stop here and virtually kiss your hands for this recipe! 🙂 As a passionate bread-baker, the one thing I was missing most about transitioning to grain- and sugar-free diet was bread (for me perharps not eating it, but rather baking :-), husband on the other hand used to eat bread much more often) Most of the paleo breads are just too sweet from the almond flour and the gluten-free bread machine mixtures often contain corn and other strange ingredients. But this one, this one is simply perfect. I will be definitely experimenting with the machine settings, but still, a big thanks to you! You’re amazing 🙂

So, I just wanted to tell you that I made this today, without a bread machine and even with some big mistakes(I over proofed it,left out the salt and used too much tapioca)it is the best gluten free bread I have made yet. It is the lightest, airiest loaf and very stable too. It smelled absolutely amazing and the taste and texture are wonderful, even without the salt. I only let it rise once because we were doing school work and I didn’t read your note at the bottom of the recipe so I did it like most of the GF breads I have tried so far.
I proofed the yeast first,then I mixed it in my kitchen-aid and whipped the batter for several minutes. I then placed it in my largest bread pan and let it rise for 45 minutes which was unfortunately a little too long, it was nearly overflowing. It collapsed a little in the middle because of this. It also cooked in only 35 minutes. My oven may be running a little hot or it may have been the extra tapioca(I put it in twice, so when I realized this I remeasured using the total cups of dry ingredients called for in the recipe)
I should never try to bake and do other things at the same time;)
So, what I will try next time is to
-proof it twice
-proof it for less time
-maybe turn down the temperature after the first 15 minutes, so that the crust doesn’t get too dark(it went from smelling glorious to uh-oh, it’s about to burn)oh, and of course, only add ingredients once and add all of them :O

Anyway, it’s a great recipe and I can’t wait to make it again so that I can get it right. Thanks so much for sharing it.

Thanks so much for this recipe! My husband and I got a breadmaker for our wedding, but we’ve been trying the paleo diet so it sat all lonely until we had some friends visiting and I made them real bread with it. It was delicious, but we paid for it afterward.
Thank you for making it possible to use the machine and still stick to our diet!

Thanks! My philosophy is that it is infinitely better to allow some paleofied foods in our diets than the alternative of giving into a craving for something that can hurt us. Some day, I’d love to write a cookbook that is entirely paleofied old favorites. 🙂

Do you think it would be possible to use anyting besides almond flour? Just wondering as we have a nut allergy in the house and cannot use almond flour — but it sounds awesome.

I haven’t tried this but I have a couple of ideas. I think you could try 1 cup of coconut flour instead of the 4 cups almond flour (or better yet, if you make your own coconut flour, you could grind it a bit courser and use about 3 cups). You could probably also use seed flours. I have heard that sunflower seed flour is fairly comparable in terms of how it bakes. Let me know what you try and whether or not it works out!

I made this the other day. I had everything but the mineral water and it turned out fabulous. Tap water worked great. My family absolutely loved it and said it was the best gluten free or paleo bread they had ever eaten. I am one happy mamma, thanks. I am calling it the 45 minute bread. 45 min TIMES 3. It was worth the wait.

ps – I donated my breadmaker when I got my celiac diagnosis, so I make this in my kitchenaid mixer and followed the bottom directions. Perfect.

I regularly make mine with regular water instead of mineral water (because I’m too lazy to open a bottle, I guess). The difference is very small. I’m glad it works for you!

Which would be a better substitute for the mineral water: plain seltzer or plain water? Thanks! Gonna try this today.

Okay,it tastes great, but it barely rose in either of the two rises. What did I possibly do wrong? My yeast was fresh.

Gluten-free bread just never rises as much as regular bread. How was the finished loaf? If it seemed overly dense, your dough just probably needs a bit more moisture. If you are using a courser ground almond flour than I am, that could explain it. I also measure almond flour by scooping my measuring cup into a big bag of flour then scraping the extra off the top with a knife, which is a fairly lightly packed way to measure flour. It could also just be a humidity/temperature of your kitchen difference. Try adding 1-2 Tbsp of water to your dough mixture next time and see if that makes the difference.

The finished loaf was 2.5 inches high and very dense. Everything was room temp. I used Honeyville blanched almond flour which seems pretty finely ground. I measured the flour like you do. It could definitely be humidity—I live in Delaware and the humidity is fairly high. I will try adding a bit more water though, and even buy some mineral water. One question: I’m using the oven method since I don’t have a bread machine; after I add the dry ingredients to the wet, do you recommend stirring all together BEFORE adding the yeast or after, or both before AND after? The flavor is fantastic but I would like it a little less dense.

And to everyone out there, any recommendations for a good bread machine?

Cuisinart CBK-200C Convection Bread Maker
i purchased this model 4+ years ago, use it regularly, and have enjoyed its excellent performance. we have used only the gluten-free setting as we have celiac disease and now, having gone grain-free too we are thrilled to find the gluten-free setting makes perfect grain-free recipes as well. purchased my breadmaker as an open-box ‘second’ at xs cargo for $40- needless to say, it doesn’t owe me a thing! when it eventually bites the dust i hope to replace it with the same model- in fact, i love it so much i’ve considered buying another now so i won’t be disappointed if it’s unavailable in the future!

I’ve linked above to the current version of my bread machine, which is still going strong after frequent use over the last 6 years. It’s not the cheapest model out there, but I really like it.

I think it’s just a question of kitchen climate. Homemade bread is finicky like that, and especially so when you omit gluten. Try adding more water (you’ll know you’ve added too much if your loaf sags in the middle). My loaves are typically 3 1/4 – 3 3/4 inches high. Also, I would suggest adding the yeast to the wet ingredients before mixing. I hope it works better next time!

Just starting on Paleo & missing so much. I used to make a cinnamon raisin bread & I’m really missing it. Do you think this recipe would work if I made dough in the bread machine, then added the raisins & cinnamon & then baked it in the oven??

I have in fact already made cinnamon-raisin bread with this recipe. And I think you could do the whole thing in the bread machine. i used 1 cup of raisins and 1 Tbsp of cinnamon, which suited our tastes well. I added the cinnamon right from the start. My bread machine has a beep before the first rise when it’s time to add extras like raisins, which is what I did. I then just let it bake in the bread machine. Also check out my recipe for paleo hot cross buns, which is very similar.

ok, after making this a 2nd time, I love it even more 🙂 I am wondering about changing it up a little bit for a pizza dough? The yeast smell of the bread makes me think it is doable and would be fantastic as well.

I have been meaning to try this as a pizza crust for my family (I haven’t gotten around to it yet because I can’t eat nuts or nightshades so I have to wait until a night where I both have the time and the leftovers of something else that I can eat). My plan when I get to it is to reduce the water to 3/4 cups and add some spices (I was thinking garlic powder and oregano). If you try it before I do, let me know how it works!

I can’t believe this bread is not only gluten-free, but grain-free! I made it once without a breadmaker, and I think my yeast was too old. The taste was fantastic, but texture too dense. I borrowed a breadmaker to try it again, and MAGIC happened. This seems too good to be true! Thank you, Sarah. You really have a gift!

I made this recipe for the first time last night in my bread machine.
It has a wonderful flavor but is very heavy and crumbly.
Having said that,
I could not find blanched almond flour and used Bob’s Red Mill Almond Meal Flour.
I also was not able to find Arrowroot flour and combined some other GF flours I had on hand(Garban/Fava, Quinoa, Sorghum, and Potato Starch, I know none of these are Paleo but thought I may as well try and use them since I could not find the arrowroot). Would doubling the Tapioca Flour worked better perhaps?
I realized later that Xantham gum is not in the recipe. Would a little of that help to hold it all together?

It sounds like your dry to wet ingredient ratio is a bit off. I find Bob’s red mill almond meal flour to be denser than the Honeyville, which is what I use. Also the GF subs you used may have been denser than arrowroot powder. Arrowroot is used in this recipe to make it lighter, so substituting anything for that will probably affect the texture (although it is a fairly dense bread). Next time, maybe just try potato starch to sub? I purposefully steered clear of xanthum gum and other gums in this recipe (and all of my baking) because they are gut irritants. I think all you need is either a little less flour or a little more water. 🙂

Thank you. I did not know that about Xanthan Gum. It does not take much to irritate the Celiac’s in this house. Hmm I need to share this info with some friends that continue to have stomach pain after being GF.
Loved the Podcast!

You are wonderfully helpful and full of knowledge. So glad I found your blog! I can’t wait to try this recipe. I will be making it without a bread machine and will let you know how it turns out. I’m by no means a bread master, however, so bear with me.

I am a newby at paleo and i am very excited to try this bread. I have a bread machine but do you warm up the water to a certain temperature like you do regular bread recipies? Can’t wait to try this.

Hi, love the sound of this bread, looks great.
However, I thought arrowroot is a starchy ingredient and therefore shouldn’t be eaten as a paleo consumer.
Can this be substituted with coconut flour?

Whose version of paleo are you following? Starch/carbs are one of the most fiercely debated topics in the paleo community with vastly different opinions from the various experts. Arrowroot (and to a lesser extent tapioca) is considered a “safe starch”, but yes, this bread is carbs, so if you have good reason to limit carbs then this recipe wouldn’t be a good choice (I don’t eat it personally but make it for my kids).

I’m looking for a clarification of the discussions above about sagging in the middle. Not sure if the “middle” means the middle when you are looking at it top down in the bread machine or middle of the loaf once you take it out? I borrowed a friends bread machine to make this, have made this loaf 2 times and used fresh yeast. The only modification I made was using sunflower oil instead of coconut oil (coconut allergy) and 1/3 cup arrowroot and 1 cup tapioca. Both times I looked through the window and saw it rise to the top half way through the cycle but by the time it was done it had fallen back down in the middle. I never opened the lid either so I know that’s not why. I’m thinking of using less water like you mentioned above but just want to make sure I understand what you mean by “middle”.

I realy wish I could draw a sketch in the commenths here. Yes, so this bread at best will have a flat top (depending on your bread machine that either means a square cross section, or more likely a rectangular cross section. If it is drooping in the middle (in my machine it make a long trench down the loaf, but the sides and ends are higher), then reducing the water slightly is required (I’m actually having to reduce the water content myself as the temperature in my kitchen changes as the weather cools). What you describe is exactly what I mean by sagging in the middle.

Thanks, that helps. I’m curious, is this the bread you use for your girls for sandwiches? Both of mine tolerate this OK warm from the oven but are not big fans when I’ve tried it for sandwiches the next day. I tried the “multigrain” bread too and they weren’t a huge fan of that either. They eat bread everyday so I’m desperate for what I can use as a substitute. My one daughter has a strong gag reflex, is super picky and basically would spend her life eating bread, cheese and yogurt if I let her so she’s the one I’m having a super hard time with. I’ve got them off bread for breakfast by doing paleo muffins, pancakes, etc. but it’s lunch I’m struggling with since they love tuna, turkey or almond butter sandwiches.

My kids are out of the habit of eating sandwiches, but if we make them for special treats it’s either this bread or the nut-free version of this bread (which does have a slightly different texture). I slice the bread very thing for sandwiches because it is very dense. Mostly, my husband makes sandwiches for his lunch (can’t get him to pack anything else unless there’s leftovers from supper) and my oldest eats this bread as toast in the morning beside her eggs (she doesn’t like most muffins or pancakes, crazy kid). Both my daughter’s lunches usually look like some grass-fed deli meat (like bologna or hotdogs, my youngest likes sardines and tuna mixed with paleo mayo, my oldest will eat green eggs too) with some fruit on the side, I try and get them to eat veggies with lunch, but it’s still a struggle. They also might get some nuts or almond butter or olives or something like that. Getting used to no cheese and yogurt was definitely a challenge for them, so I understand your dilemma!

Thanks Sarah! They like veggies and fruit thankfully but won’t really eat eggs either which really is a bummer (maybe once a week I can get them to eat an egg). Thankfully I’ve at least got them on goat milk yogurt and cheese. It’s just the bread thing I’ve got to figure out for them.

Hi, could you post a link to the nut-free version? Your comment about the Omega 6 and phytic acid content of almonds has me rethinking my frequent use of almond meal for paleo pancakes and muffins. thanks.

Hi Sarah, Since I am so in love with this bread, I’m wondering if you have thought about or tried to adapt it into wraps/tortillas? I am so desperate for a good paleo wrap that doesn’t taste like coconut or have the mouthfeel of eggs!

OK…so…what exactly will happen if I leave out the arrowroot flour and tapioca flour, and use the almond flour to make up the bulk? I’m trying to stay paleo, but also trying to keep as low-carb as possible across the board, for my fiance’s sake (she has her reasons for needing lower carb). I have a breadmaker, and want to use it…but I need to keep the cost and the carbs as low as I can. If the bread won’t come out perfect, but will still be pretty good, I’ll run with it. As an aside, can you tell I’ve never baked bread before?

Thank you! I made this today for my nutritional therapy study group and they loved it! I used Bob’s Red Mill blanched almond flour & it worked just fine. Interestingly though, the package indicated that it had 4 cups but when I measured it out, there was about a 1/2 cup left. I decided not to put the extra in and I guess that was a good decision. Now I need to figure out a bread for my dear husband who is allergic to eggs, nuts, & coconut! It feels mean to bake something so yummy smelling that he can’t enjoy! I’ll have to cross the Paleo boundary to do that, I”m sure.

My bread machine has a gluten free cycle. I baked it on the whole wheat cycle last night and it was too dense and I think that it did not cooked enought. Any ideas?

i use the gluten-free cycle on my breadmaker and it works perfectly. and despite the fact that my machine has a pre-warm cycle, i always find having my ingredients at room temperature a further guarantee of success.

I love this bread and shared it with my local WAPF group but cooking ground flax seed created a big debate. Have you done any of your scientific digging on it? I know you have been sick and are busy, I was mostly curious. I am not going to worry about using it occasionally anyway but it did cause alarm to those that frequently use ground flax in baking as an egg substitute. I’m going to bring it up on my NTA Nutritional Therapy workshop weekend. One of the instructors told us not to cook with it either (oil of course, but also freshly ground seed.) I did a little digging myself and can’t really find anything conclusive. Please let me know if you have some thoughts on this. Thanks!

I have to find the article to reference again, but there is a scientific article that shows that the fats are extremely stable in whole/ground flax send compared to flax oil. So, I certainly agree that cooking with flax oil is a bad idea due to the fats oxidizing, but cooking with ground or whole flax seeds is not a concern.

Thank, I hope you are feeling better. I really enjoyed the last show on gallbladder issues. I have a few “practice clients” (I am a student) that are without. I’m doing the same program that Diana did so that was especially cool for me!

Hi Sarah, I have been making this bread with consistently great results for several months now! I have two questions: 1) what would happen if I made it on the “white” instead of “wheat” cycle in my machine? and 2) I have made this as dough and rolled out to make cinnamon rolls, with pretty good success. I’d like to make the cinnamon rolls again, but I’m wondering if I can make the dough ahead of time, freeze it, then thaw and roll out and bake. Any advice on this?

I just found it didn’t quite cook through on the white cycle on my machine since the white cycle has a short baking time. I’ve never tried freezing the dough, so I have no idea whether or not that would work.

I just made this bread and it turned out amazing! I was so nervous checking it in the bread machine because the consistency was so runny. When it finished it’s final rise I could still see the top of kneading paddle but it rose up beautifully during baking and looks just like your picture. Thank you for the great recipe! Now I have a reason to keep my neglected bread machine.

Thanks for the great recipe!!! Quick question. Did you say substitute 1 cup of coconut flour instead of 4 cups of almond flour? That seems like a big difference.

I bought a bread maker just so I could make this bread…what a good choice! The house smelled so good! This recipe is perfection! I had to add a little water during the 2nd kneading cycle because the dough was too thick…maybe I packed the almond flour too much when measuring it out. I will definitely be making this again!

Delicious. The whole family gobbled it up. This will definitely be a recipe I make every Sunday for our family dinner. Wow!

So excited to make this, but I do have a quick question… Can I use ground flaxseed or is that different from Golden Flaxseed Meal?

I have a West Bend What’s For Dinner Breadmaker….I think that it makes a 3/4 pound loaf…how would I measure for your bread recipe???

I made this bread last weekend and it was fantastic! It was the first paleo-friendly bread that actually tasted like bread!

I’m wondering if it would be possible to replace the mineral water with milk or water kefir. And if so, would you recommend removing the yeast? I’d love to make a kefir-cultured bread using kefir instead of yeast, and I think this recipe would be a good place to start. Has anyone ever had any luck making grain-free kefir bread??

Hi Sarah
I live in Italy and there are 2 types of arrowroot : flour and starch. Which use I, flour or starch?
Thank you.

I can’t wait to try this! Thank you so much for actually answering questions here. You’re very patient! I’ve read all the comments, particularly noting the substitutions of coconut flour. Do you think the recipe would still be successful if I sub coconut flour for the tapioca? If so, would that also be 1/4 sub? Thank you

Hi, I was wondering if the measurements in your recipe were using the bread machine measurement tools or regular measurement cups and spoons?

Just finished making it without a bread maker and it looks crumbly – is it supposed to look crumbly? I put it in the pan but not sure it will rise given the consistency. I am in Denver – maybe it’s the high alt?

I just pulled mine out of the oven and it looks the same as what you describe. Quite hard and crumbly. Not sure what happened.

I did not use a machine. Made all wet ingredients together and let flaxseed rest in mixture. Put all dry ingredients together,mixed and added wet then added yeast and let rise. Came out great!

You have mentioned that you follow the AIP and this bread has eggs.. is this another reason why you don’t have it as a staple in your diet? I have UC and am about to start the AIP, i realize my diet will be quite strict for a time but adding something like this to my diet at some point would be great. Some thoughts on whats possible would be greatly appreciated. Thank you

It’s very possible that you’ll be able to add recipes like this back into your diet. I’m okay with very small amount of nuts (say tossed in a salad) and seem okay with the new pastured eggs I’ve been buying, so I’ve been eating my perfect paleo pancakes (which are nut-free) with no ill effects whatsoever. But, I doubt that even if I could eat something like this bread again, that is would ever become a staple for me. I’ve gotten so used to the way I eat and enjoy my food so much, I’m not sure bread has much of a hold anymore.

WOW can’t believe you replied so quickly! thank you! Yes definitely a diet change can bring on new cravings for things on the diet instead of items like bread.. but you just mentioned something exciting.. you found an egg source that you have no reaction to? Are you able to share that source?
thank you very much!

LOL! You happened to catch me just as I was getting caught up on comments for the day. 🙂 I am buying pastured eggs from a local farmer (he’s at the Sandy Springs Farmer’s Market if you’re local). His feed is custom made and includes corn and sunflower seeds (he thought it was soy free but wasn’t 100% sure). I was very cautious at first, but they seem fine, whereas other eggs typically give me very bad acne fairly quickly.

Timing is everything right 🙂 You have a wonderful website. Thank you for doing what your doing.. it has been incredibly helpful during a very challenging time.
I just googled the farmers market and sadly am not near you but am happy to know what to ask for when I’m at my local market on the west coast. thank you and hope you have a lovely evening.

I know you posted a revisited version of this recipe without the flaxseed, but I was wondering if I could sub chia seeds instead.

Great recipe! Try adding your water at 110° along with your yeast into the bread machine pan and letting it sit for 10 minutes. Then add all the other ingredients and continue as usual. The bread should rise a bit more.

I am allergic to Tapioca, is there a possible substitution for it? In some other recipes, I use Arrowroot but it is already in the recipe. I am looking forward to finding a sandwich bread for my son’s favorite PB&J’s for school lunch and just haven’t found one yet.

I made this recipe and it baked up so pretty….but we just can’t eat this bread!! I’m wondering if it is the flax seed meal that doesn’t taste good??? I would consider making the other recipe sometime in the future…but not right now!

The revisited version of this bread is flax-free… but the flavor of this one was always really good (I worked on a flax-free version just because I learned it wasn’t a very healthy and wanted to stop giving it to my kids)…. so I’m not sure why yours doesn’t taste good. Was one of the ingredients rancid?

I just tried this recipe today for my newly paleo husband who is really missing his bread. I did not use my bread machine but rather mixed it by hand and put the dough into donuts pans before the last rising. The result was a yeast “bagel” which my husband absolutely loves! I’ve tried various paleo breads in an attempt to find something he likes and this is definitely the winner! Thank you so much for the awesome recipe!

Made this bread yesterday, and it’s good! Baked it in my oven instead of a bread machine. Just warmed the water up first before adding to the yeast mixture, then beat in the eggs (stand mixer), dry ingredients, and coconut oil. Baked at 350 for about 30 minutes in a special bread pan for gluten free breads which is a bit smaller but helps with the rising and structure of the bread. I think this will be my go to recipe to keep bread crumbs on hand, and it will be great in our Thanksgiving dressing recipe! Thanks for sharing!

This sounds great but it’s really high in carbs due to the Tapioca and Arrowroot flours. Can you recommend any substitute’s for those flours?

What is not healthy about flax meal? But then you use tapioca starch and arrowroot ???! I just do not understand!
Love your blog!

What a total disaster, still like liquid in the middle and no sign of solidifying. The whole looks like it will go in the trash. And the waste of money on all that flour.

I am just in the middle of making this recipe right now…. put it all in the bread maker and it wouldn’t turn on!!!… core would no heat up… so I dumped it into a bowl .. mixed it up and can’t wait to get it in the oven.. it doesn’t seem to be rising much, but from reading everyone comments it should be pretty dense.. can’t wait … keep the recipes coming…have ordered your book… can’t wait… thanks for all you do!

I made this bread yesterday. The loaf was dense and flavorful but had huge holes where the bread machine paddles are located. I’m thinking my almond flour was too “heavy”. Do you think grinding the almond flour to a smaller “grain” in my food processor will make a difference? I also thought of substituting 1 C of coconut flour for 1 C of almond flour to lighten it up and wonder if I need additional liquid because coconut flour seems to soak it up. I use a double paddle bread machine with a custom GF setting. Tapioca starch is a problem for me and I can only use arrowroot. Could that have contributed to the huge holes in the bottom of the bread? Thank you so much for this recipe. I love bread and it has been a struggle to find an acceptable GF loaf and even harder to find an acceptable paleo bread. Thank you so much for this recipe. I will keep “playing” with the ingredients until I can make it work for me.

I don’t really know, since my bread machine paddles are quite small. I definitely get a different texture with all arrowroot compared to using both arrowroot and tapioca, so that could be it. Usually to sub coconut flour for almond flour, you sub one quarter the amount of almond flour that you are replacing.

I will definitely try this!
Do you have any idea how to modify it to work as a sourdough bread? (using a sourdough starter).

You can melt it, but if the warming cycle in your bread machine is effective, then you don’t technically need to. — Tamar, Sarah’s assistant

When melting the coconut oil before measuring, it seems to take a lot more oil than scooping into a measuring cup does. Which way was the recipe designed to measure the coconut oil in, a solid or a liquid?

Hi! I am excited to try this bread. We are new to living Paleo and I find myself and my kids wanting baked goods. Could I use just Tapioca flour instead of both Arrowroot and Tapioca? The breads that I have made are ok, but not good for sandwiches. They have been more on the lines of banana bread. Thanks

I made this for this first time yesterday using all tapioca, although I did it without a bread machine and will have to make adjustments accordingly. And my very particular husband was pleased with the smell, taste and texture. It’s the first grain-free bread I’ve made in the last four months that received his approval. I only made a half-batch, and think I needed to increase the liquid by a tablespoon or two, as well as reducing baking time, as I believe I overbaked it. Good luck!

In the bread machine now. I made my own fine almond flour in the vitamix so I’m hoping it turns out well. Smells delicious!

I really want to try this recipe but I want to usecoconut flour instead of almond flour; would I still use 4 cups?

No. Coconut flour is very difficult to substitute because it is much, much more absorbent. You would need to use much less and may not get the desired results; Sarah recommends making her recipes exactly as written for the best results. – Christina, Sarah’s assistant

I used almond flour, 1 cup coconut flour, flax meal, and soy flour the mixture was dry so I doubled all the wet ingredients. I will let you know how it turns out

They’re very difficult to sub for each other since coconut flour is much, much more absorbent. You can try using half as much, but I can’t guarantee the results. – Christina, Sarah’s assistant

This must be what happened with mine. I halved the recipe but followed it so carefully to make sure I maintained the exact proportions. The only alteration I initially made was that I did half of the appropriate amount of almond flour as coconut flour because I simply cannot afford our prices here on almond flour. (The other flours are all pricey, but the almond flour price is jaw dropping.) The texture was complete crumbs, so I added an egg and some more water. The flavor of the resulting bread is wonderful, but it’s a crumble bread instead of a traditional sandwich bread. Are there any alterations that can be made so that almond flour isn’t a must? I’m extremely eager to find a paleo bread but will just have to go without until I can figure out a more affordable option.

Thanks for all the great recipes on here! We’ve tried several in a very short period of time, and we’re really loving the results!

Mine is still very dough like and not baking into a solid bread. I used the whole wheat setting for 1.5 pound medium darkness loaf and it won’t finish baking. I have a 10 min bake setting and I have baked it for an extra 1.5 hours and still not bread like/very wet and under cooked.

Sarah would you recommend a couple tbsp less of water and warming the water? I usually out the yeast on top of the dry ingredients (mainly because I used to cook my loaves overnight and ready for morning. Do you think I should try putting the yeast in the warm liquid below before I out the dry ingredients on top? Obviously I would not process overnight, just during the day. Hoping to avoid many attempts and having to throw out too many batches. Thanks, lstrench

Strange. Yes, reducing water may help. Also, have a look at your arrowroot powder package. If it’s actually tapioca and not arrowroot, that would explain the doughyness.

Any major problems if I leave the house with the finished loaf left in the bread maker? First time making this bread, first time using this second-hand bread maker without instructions, so it came as an unpleasant shock to discover the loaf will finish when I’m at dinner!

And I’ve had no choice but use all-tapioca; it seems that what is labelled ‘arrowroot’ in Australia is pretty much always tapioca.

Thanks in advance for your help, Sarah.

Thanks Christina. In the end, I decided not to risk my first loaf and stayed home to see it through. I should have known I would be the greatest risk of all; I had to have slice, then a second, as soon as it was done. Really amazing! Sarah is a genius! All tapioca worked fine too. But I also had the sunken middle issue, which would have been fine if I had the self-control to let it cool. Instead it collapsed into the best breadcrumbs ever. Can’t wait to make my second loaf!

I made this today and it was DELICIOUS. Thank you for a wonderful recipe. I didn’t have a breadmaker, so I followed the alternate directions. I love your site!

Sorry if someone has already asked… I don’t have time to read all the comments. Do you know a good egg substitute for this recipe (and for the Nut Free recipe, too)?
I have my first loaf in the bread maker. Hoping that the kids and Hubby will like it. I cannot eat it as I am egg free right now. It looks so good, it’s gonna be hard to resist!

I had the same question so I tried my bread machine (the big Zojirushi as it’s called) with the gluten free setting and it came out “under cooked” and too dense so I would like to know if the wheat setting is better as well.


I have a loaf going now in my bread maker. Any “regular” bread I’ve made in the past always forms a ball during the kneading cycle. This does not. Is it supposed to be that way? Or do I need more almond flour?

I used defatted almond flour (I didn’t know there is difference), and the bread was unfortunately a total disaster… 🙁 Do you know what should be changed in the recipe, if I want to use defatted almond flour? Thank you!

I’d like to try this at home. I live in Holland and my mom and i started paleo. My quistion is how long can you save the bread after making? I hope my english is correct.

Bye rosa

I only had 3 cups of almond flour so I substituted 1 cup of hazelnut flour. It was the best bread I’ve ever eaten since going Paleo and possibly in my life. I’ve tried dozens of other recipes and wasted a ton of expensive ingredients only to toss out the so-called bread. This is REAL bread. Thank you!

I have tried this bread 2 x’s and it is too thick and does not turn out well. Not wasting anymore ingredients!

I made this bread in the oven tonight. There are a few suggestions I have for baking it in the oven as opposed to putting it in the bread machine. I mixed the yeast with a cup of warm water (100-110 F) and proofed it with some sugar, covered it and let it sit for 15 minutes. I whipped the eggs until frothy then added the honey, vinegar, butter, flax and let that sit for 5 minutes to thicken. I added the yeast mixture to the egg mixture and then I slowly stirred the wet into the dry ingredients but did not over mix it. I also figured out why some people are having trouble getting a nicely risen loaf. You have to let the dough rise, covered, in a warm place for one hour, then put it in the pan, THEN let it rise for one MORE hour in a warm place, covered, before baking it. That is the secret to a well-risen loaf! I baked mine in a regular sized loaf pan for 45 minutes, covering with foil after 30 minutes. It tastes heavenly! Thanks so much for posting such a great recipe!

I just put this in the bread machine so I am praying it comes out good since it will be the most expensive bread I have ever made! $10 a lb. (4 cups) for “blanched” almond flour!
Can unblanched almond flour be used? Not that it is much cheaper but just trying to see what options I have since I SO MISS MY BREAD! LOL!

I just made this yesterday. My GF flatmate said “yup, that’s bread!” You’re totally right that it is the closest you’ll get to gluten bread! No eggy flavour, but actual bread flavour. Very impressed. Solid enough to chuck in toaster too. Not like other GF ‘loafs’ that claim to be like bread but you have to toast under a grill(?!) I combined your oven method with Emily’s suggestions (previous posting, 25 Feb, 2015). I did use mineral water (fizzy water), 1/2 t salt, 4 C almond meal but will use 4 C sunflower seed meal (ground sunflower seeds) next time, due to the price of almond meal and I’ve read you can substitute 1:1. I used all tapioca flour as I couldn’t find arrowroot flour. I mixed yeast, fizzy warm water (40secs in microwave), and 1 t sugar and left for 15mins. Whipped eggs till frothy, then added honey, vinegar, flowing coconut oil (warmed it till flowy, not melted), ground flaxseed, and left for 5mins. Combined wet ingredients. Combined dry ingredients. Added wet and dry. Covered and let rise in warm spot for an hour. Scooped into normal sized bread/loaf pan (9×5″ or 23x13cm-ish), smoothed out top, covered, and left to rise in warm place for another hour. Preheat oven to 375F or 190C. Baked for 45-50mins covering with foil after 30mins. I put mine one rack below middle of oven. Cooled ( long as I could manage). Sliced and ate! I sliced up rest and put in freezer. No need to try further recipes! This one is it! The Holy Grail of GF bread has been found!

Oh and I used normal flaxseed (linseed), not golden. My bread has colour of light wheat bread as opposed to white bread. If kids refuse to eat wheat-looking stuff, you might want to hunt down the golden stuff lol.

Hi; I am allergic to eggs and was wondering if there was a possibility of making this bread without eggs. I usually substitute flax for eggs but you already have that in the bread. Do you think gelatin would work in this recipe?

I halved this recipe and baked it in the oven to go with our soup for dinner. It’s all gone! Lol! Thanks for a fantastic recipe 🙂

Why are all of your breads loafs…? I absolutely despise loaf bread…. i really want to find a gluten free paleo bread, not based on rice or potato but its so difficult, esp when 90%of them are these horrible bread loafs… oh well. If i cave ill give your recipe a go, thanks.

I am new to Paleo eating having spent years eating the wrong food types. But I still hanker after a slice of English toast with melted cheese on top.
So I have been searching for ages for Paleo bread that wasn’t actually a cake in disguise.
I have ordered the ingredients online and hopefully, in a couple of days or so, I will be able to toast this bread and savour the crunch and the chewiness of real toast…sigh!
I will update you later in the week.
In the meantime thank you.
Christopher xx
PS Have you tried dowsing your food with a simple pendant to check which are suitable for you? In the Northern hemisphere you only want to eat ingredients that cause a pendant to rotate anticlockwise. In other words that generate a negative energy! Never consume anything that causes your pendant to rotate in a clockwise direction i.e. that has positive harmful energy. Please feel free to email me if you wish to know more.

I recommend using fast acting yeast if you are making it by hand and proof the yeast in the water with the honey, mix dry ingredients then add the liquids and mix, when dry enough knead for a least 5 minutes. Then follow as above.

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