156 responses

  1. Melissa N
    April 15, 2013

    This sounds good! How does it taste? I made a coconut bread last week and I liked the consistency of it so much, but it tasted very eggy. I didn’t like that. It also had 6 eggs in it. I wonder if the almond butter hides that flavor. Also—what are the benefits of making the “soaked” almond butter. I never heard of it and just am curious. Thanks so much for the recipe…I can’t wait to try it!

    • Elizabeth
      April 16, 2013

      Hi Melissa!

      This bread actually tastes like…well, bread! That’s why I love it so much. I plan on continuing to experiment with it (to make it bigger for one) but right now I found it perfectly, bread-y.

      Soaking the almonds gets rid of nutritional inhibitors and toxic substances. These inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), goitrogens, dust and surface debris that can give almonds (and other nuts like walnuts) a bitter aftertaste and dry mouth feel. They taste AMAZE BALLS after soaking. Also, it can help create a healthier nut! Soaking increases the enzyme activity providing a better absorption when it hits your digestive tract (as nuts are notoriously hard to digest). It also increases their nutrient profile by eliminating or reducing phytic acid. Just to name a few benefits. Always soak your nuts!

    • Martha
      October 20, 2014

      I agree, this bread tasted…like bread! I was very please. However, I’m wondering if anyone has had my experience. I used everything it called for, except I didn’t have enough almond butter so I used a bit of sunflower butter to make the 3/4 measurement. When I took it out of the oven parts of it were GREEN. The outer part of the loaf was a beautiful brown color, (like bananna bread). I let it cool completely then cut a slice…it was a DEEP, forest GREEN color. I know all my ingredients were fresh so I wasn’t worried about food poisoning. I ate it with my eggs and bacon and it was delicious! Could it be a type of chemical reaction? I am curious if this has happened to anyone else.

      • Elizabeth
        October 22, 2014

        This is because of the Sunflower seed butter, it does turn green when baked…nothing to worry about!

  2. Andrea R
    April 16, 2013

    Thanks for this! My husband loves bread and we just don’t keep it in the house anymore, so I’ll try this soon :)
    BTW, I’m super happy to find a paleo/Victoria-based blogger! I live in town and I like hearing about other local people’s adventures in health and wellness. I’m planning to visit Shadow Mountain Farm soon and hopefully go for a walk with the piggies – then eat them ;)

    • Elizabeth
      April 16, 2013

      Ha. I love you already Andrea!

  3. Jessy
    April 16, 2013

    I’ve been making raw almond butter for a while now, but I haven’t tried it with soaked nuts. I remember once reading something about dehydrated almonds not being suitable for making almond butter, so I was wary of trying. I’m definitely going after reading it worked fine for you, though! I will also try it with sunflower seeds, to see if soaking and dehydrating improves the flavour, as I once made raw sunflower butter and it was really bitter.

    • Elizabeth
      April 16, 2013

      I do add a bit of really good extra virgin olive oil to all my almond butters (even just raw) as I find otherwise my blender CANNOT handle it!

  4. GiGi Eats Celebrities
    April 16, 2013

    Phenomenal! :) Any advice on how to replace the eggs in the recipe for a vegan source? Egg allergy – :(
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  5. amber
    April 23, 2013

    Do you think instead of coconut flour I could usearrowroot flour?

    • Elizabeth
      April 24, 2013

      Definitely give it a try, though I think you might need more like 1/4 cup of arrowroot flour to replace the coconut flour.

  6. Melissa
    April 25, 2013

    Hi, could I use almond butter from a jar? The stuff another company makes for me? :) I will make my own almond butter, eventually, but that’s not going to happen before I make this bread. Also, how well does this toast/grill? My husband is dying for a grilled cheese sandwich but regular bread is no more in our house because eating grains give me a huge baby bump! The bread looks amazing and unlike most of the grain-free recipes out there, it doesn’t sound quite as expensive to make. I can’t wait to try this!!

    • Elizabeth
      April 26, 2013

      Hi Melissa, of course you can use store bought almond butter….I just prefer the flavour of homemade 1,000X more. GO ahead and use store bought, and yes you can toast this bread! It makes amazing toast actually, very good texture and not crumbly at all.

      • Melissa
        April 26, 2013

        Thanks for answering me so quickly. I think I shall make it this weekend. I’m SO excited!! Thanks for the recipe!

  7. Gail
    April 30, 2013

    I made this using xylitol instead of honey and gluten free flour instead of coconut flour. It works great…and yes…it tastes yummy! I’m sure it’s also heavenly with the original ingredients, but I used what I had on hand.

  8. Jeannie Morris
    May 15, 2013

    Paleo diet is a fad today. This paleo sandwich will really be popular among the health-conscious individuals. The recipe looks easy to make.

  9. Carla @ Gluten Free Recipe Box
    June 8, 2013

    Wow! – yummy and healthy! What an awesome recipe!

  10. Mo forbsie
    June 9, 2013

    Hi lovely easy looking recipe . Can I use premafe almond butter instead of soaking and making my own butter ?

    • Elizabeth
      June 10, 2013

      For sure!

  11. DebPhoenix
    June 10, 2013

    This bread is incredible! Super easy to make. It’s a little sweet for me, so will use a little less honey next time.

    • Tony
      December 27, 2013

      Same here, but ill keep it for my PB and Jelly post workout :))

  12. Becky
    June 14, 2013

    Hands down the best Paleo bread I have had!
    Thank you for making it possible!

    • Elizabeth
      June 17, 2013

      Thank you so much and you are SO welcome!

  13. Alyssa
    June 17, 2013

    I just made this bread and followed the directions exactly, but it didn’t get much rise and is very small and compact! It tastes fine, but just very dense. I almost feel like I’d have to double the recipe to get the correct height. Any suggestions?

    • Elizabeth
      June 18, 2013

      Since there are no chemical reactions going in this bread save for the eggs and baking soda, I’m going to suggest maybe your baking soda is expired? You can test it by adding a tsp to a few tablespoons of white vinegar, if it furiously bubbles and remains bubbly for at least 15-30 seconds, it’s good. If not, you need new baking soda.

  14. Lorraine
    June 19, 2013

    Oh my gosh! I love this bread! Very moist and light in texture. The exterior got a little browner than your picture so I will adjust the rack next time. (Yes, I will make this again.) I went to my local health food store and their Paleo bread was $10 a loaf, frozen and full of ice in the packaging. Did I say, a very small loaf. Thank you.

  15. Irene
    June 19, 2013

    I must try! I’m trying to persuade my mom to go paleo but she’s reluctant to give up bread. Maybe this will make her more willing to make the change!

  16. Clark
    June 22, 2013

    Is you measurement correct at 1/4 cup almond flour? All other paleo bread sites used at least
    1 1/4 to 2 cups flour.

    • Elizabeth
      June 25, 2013

      If I made my recipes the same as every other Paleo blog site, I wouldn’t be very original would I? ;) Yes, that is correct, 1/4 cup of almond flour, because you are using 3/4 cup of almond butter….no need for more flour.

      • Lisa James
        November 26, 2013

        I read in comments about using 1/4 cup almond flour but I don’t see that in the ingredients. Is that for a different recipe?

      • Elizabeth
        November 26, 2013

        No, it has been edited to remove that, it’s really not needed.

  17. dan
    July 1, 2013

    Will the recipe come out fine without the honey? I prefer Low carb.

    • Elizabeth
      July 2, 2013

      Actually no. The baking soda needs an acid to react with, which is the honey. You could replace the honey with a tsp of apple cider vinegar right before you mix it. I don’t know what that would do to the flavour, but it’s worth a shot…

  18. Lori
    July 2, 2013

    This was AMAZING bread. I wasn’t sure it would turn out because my almond butter making attempt was a disaster, but the bread turned out great anyway. My niece and I both loved it (I’m new to Paleo and she doesn’t eat Paleo!) Can’t wait to try it in the toaster this morning to complement my breakfast!

    • Mary Anna
      July 12, 2013

      Oh, I have hope now – my almond butter was also “epic fail” in terms of “butter-ness”. I think I over-dried the almonds. To compensate, I added a significant amount of coconut oil, but the result was still pretty weird. Amazingly yummy taste, but a grainy, almost cereal-like texture, which of course, solidified in the fridge. Didn’t want to try the bread with it.

      You’ve encourage me to try the bread with it anyway. Can’t wait – been searching for a bread-like substance since the start of my paleo adventure. It’s been hard for me, because I’ve been baking my own bread since the 70s & was very sad to give it up.

      • Elizabeth
        July 15, 2013

        Store bought almond butter works just fine….:)

      • Mary Anna
        July 18, 2013

        GREAT SUCCESS!! Much to my surprise, although, not surprisingly, strong coconut taste, which I fortunately adore. Good texture. Thanks for this one. =)

        P.S.: I am looking for an alternative to store-bought since the raw, soaked versions run like $20 for a 16 oz. jar. My homemade soaked nut butters have not gone well; I’ve tried with both my VitaMix blender & my Braun K650 food processor to no avail.

        But, I have made lots of the raw vegan seed/nut “cheez” type things with excellent results. Might I try some of that, I wonder? Hmmmmm . . . .

  19. Oz Traylia
    July 10, 2013

    Well, thank heaven I found this recipe – I was getting sick of throwing bricks into the bin and thinking I had completely “lost it” as far as baking goes. I never realised how hard it would be to find a good (and correct) recipe. Damn you, fickle Internet. Anyway, this is sublime, sooooo easy, tastes like heaven on a stick AND I can lick the bowl. Oh joy, oh happy day! Thank you from the bottom of my heart. ^_^

    • Elizabeth
      July 11, 2013

      You are more than welcome!

  20. Tiara
    July 12, 2013

    I only have a 5″ x 9″ loaf pan. Will that work for this bread?

    • Elizabeth
      July 15, 2013

      It will, but it will be significantly stumpier then the photo. Still delicious though!

  21. Sarah
    July 15, 2013

    Can the flax be substituted with anything else?

    • Elizabeth
      July 16, 2013

      Hmmmm, not sure. Not too many Paleo-friendly substitutes for flax (even flax should be used in moderation). You could try hemp seeds, crushed up?

  22. moebears
    July 19, 2013

    Just made this. It’s pretty good, if this is what paleo bread is like, I don’t have a lot of experience with it yet. I found it a bit eggy, which wasn’t bad, just didn’t taste like “real” bread. The texture wasn’t like real bread, either, more spongy than “bready”. Overall, pretty good with stuff on it (good butter, fresh ricotta, homemade jam, etc), and good toasted, but not the “sandwich” bread I was looking for. I’d still recommend it, though. Thanks!

  23. Shelly
    July 28, 2013

    I just made this tonight for the first time ever.. This has to be THE best Paleo bread recipe I have found. I absolutely LOVE it! I beat the first 4 ingredients in my stand mixer a bit longer, and the bread rose above the pan, so now I have fabulous crusty sandwich bread. Thank you so much for this wonderful gem!

    • Elizabeth
      July 31, 2013

      Oooo, I’ll have to try that next time!

  24. Lorraine
    August 14, 2013

    I made the almond butter last night in my Thermomix and it only took less than 1 minute and it was purfect and smooth. Loved it. Will try the bread next.

  25. Leonora
    September 10, 2013

    hi – this looks great! i have a question though – some other paleo bread recipes I’ve seen call for a tbsp of apple cider vinegar, but yours doesn’t. what does the apple cider vinegar do? thanks.

    • Elizabeth
      September 11, 2013

      Hey there, please note changes to the recipe have been made. It now contains apple cider vinegar which helps the baking soda do it’s job of causing leavening in the bread.

  26. Melissa Cheng
    September 11, 2013

    Was reading the comments and someone mentioned almond flour? But the recipe doesnt have that. Please advise!

    • Elizabeth
      September 12, 2013

      Hi MElissa, the recipe has since been adjusted to remove the almond flour. It works better with no almond flour and a smidge more coconut flour. The adjusted recipe is what you see, which rises better…hope that helps!

  27. Skyla
    September 17, 2013

    My husband has recently been diagnosed with type 2 diabetes. Can you give me a carb count per serving on this bread? Thanks.

  28. Beth
    September 29, 2013

    I have everything on hand except for ground flaxseed. Can I just omit it? Or could I add more coconut flour or maybe some almond flour?

    • Elizabeth
      September 30, 2013

      I would say you should probably add something that is not flour…sesame seeds or something like that. the flax is mainly there for flavour but you could replace it with maybe just 1 tbso more coconut flour and see what happens.

  29. Allison
    October 8, 2013

    After the bread is baked will it hold up to make French toast?

    • Elizabeth
      October 8, 2013


  30. Su
    November 6, 2013

    Thanks for the recipe. Just cooled out of the oven and for some reason it’s a lot darker than the loaf in the picture so I’m wondering if I’ve gone wrong somehow. The only thing I did differently was use non-activated nuts for my nut butter, which I wouldn’t think would affect the colour of the bread. It tastes great with pesto and i think it’s safe to say it would be yummy with lots of other dips. Only thing is it’s still not the ‘sandwich’ bread I was hoping for. Maybe it doesn’t exist in the paleo world?

    • Elizabeth
      November 6, 2013

      This stuff stands up to toppings and regular sandwich fixings so I’m not sure what you were hoping for. Without gluten, it is pretty hard to make a soft, fluffy loaf like you would see in a store. Sorry about that.

  31. Leilani
    November 12, 2013

    I’m excited to try this, but has anyone tried it w/a mixed nut butter? I have a almond/pecan homemade butter I would like to try it with. What is your recommendation?

    • Elizabeth
      November 12, 2013

      It’ll work for sure and I bet it will be awesome!

  32. Hannah
    November 26, 2013

    Not sure about the almond butter, could i substitute for cacao butter?

    • Elizabeth
      November 27, 2013

      Definitely not. The almond butter makes up most of the loaf. Sorry about that. You could use any other kind of nut butter though. Or make your own.

  33. Sandra
    January 9, 2014

    I had borrowed your book from our library (Love the book by the way!), and the first thing I made was this bread. It is fantastic! I have tried a few different grain free breads and I definitely like this one the best! Plus I have everything already, although when I was getting my ingredients all ready, I realized I didn’t quite have enough almond butter, so I used what I had. About 1/2 cup almond butter, 1/4 cup cashew butter. I don’t normally buy cashew butter (It’s sooo expensive), but had some leftover from another recipe. It worked wonderfully! Thank you so much for this bread, especially as I am still trying to get my family to transition over to a more paleo/primal diet.

    • Elizabeth
      January 9, 2014

      Awesome Sandra! And thank you so much for taking the time to come on over to my blog and let us know! Glad it worked out and for anyone reading this, it should work with ANY kind of nut butter so go ahead and experiment!

  34. Annie
    January 11, 2014

    I was glad to find this recipe; missing bread since going gluten free. It was great the first time even with switching the amounts on the coconut and almond flours.

    Yesterday I tried it again, but decided to put in black chia seeds that I had purchased for the first time. As it cooled it turned green! A dark avocado green! Tastes great but looks strange.

    I have no other experience using chia seeds. Why would they turn the bread green?!?

    • Elizabeth
      January 11, 2014

      Hi Annie, I haven’t used black chia seeds myself, so I am not sure!

  35. Kimberley
    January 11, 2014

    hi there. can i replace the honey with maple syrup?

    • Elizabeth
      January 12, 2014

      Yes Kimberly, although I do think it might add a slightly different flavour profile…

  36. frank
    January 12, 2014

    Would that be a 1/4 c flax before or after it is ground?

    • Elizabeth
      January 12, 2014

      After it is ground.

  37. Alli
    January 20, 2014

    To help reduce the darkness on top, you can place a bit of tin foil over the top once it reaches the desired colour. Make sure it’s shiny side up to reflect the heat away from the bread. To help the crust not get too crusty after removing from oven, just brush down with warm water, and cover with a heavy dish towel to keep it from drying out too fast or getting hard as it cools.

    I live at high elevation and used a dark pan, so I reduced the heat to 325 degrees F, and it came out beautiful in 45 minutes! In comparison with my 5-ingredient 100% whole wheat bread I used to make, the Paleo recipe here tastes very bready. A little spungy, but not half as bad as some other recipes I’ve tried.

  38. Christine P.
    February 2, 2014

    I’ve made this bread 3 times now and every time it comes out with a big hole in the center of the loaf running almost the entire length of the bread. Only the ends are hole-less. This last one was also not cooked in the center around the hole, even though very well done on the outside. I’m using a Magic Line 7.5″ loaf pan. Any ideas of how to avoid the hole forming? Thanks!

    • Elizabeth
      February 3, 2014

      Hi Christine,

      I’ve heard about this problem when using the Magic Line pans…weird. What you can do next time is lower the oven temperature a bit (maybe 25 degrees), cover the top with foil to prevent it from browning too much (only cover for half of the baking time), and bake for an extra 15-20 minutes. Hope that helps!

  39. catie pearce
    February 19, 2014

    Hey I was wondering what the nutritional value of this bread is? Any chance you’ve calculated. LOVE THE RECIPE!!!!

    • Elizabeth
      February 21, 2014

      Thank you!!!! 1 slice (if you sliced the loaf into 12) has 210 calories, 17.7g fat, 7.6 carbs and 7.3 g protein

  40. kayleigh
    February 22, 2014

    How long does this bread keep? Should it be stored in the fridge, or is a breadbox fine?

    • Elizabeth
      February 24, 2014

      I prefer keeping it in the fridge in a sealed plastic bag. Not good at room temp. In the fridge, it lasts for about 4 days.

  41. Nancy
    February 22, 2014

    Hi Would using regular butter instead of almond butter make any difference? We are not Paleo but are gluten free.

    • Elizabeth
      February 24, 2014

      Almond butter is VERY different than butter. You can replace it with ANY nut butter though.

  42. Victoria
    February 26, 2014

    Is there a difference between store bought almond butter and store bought soaked almond butter? Or are they one in the same?

    • Elizabeth
      February 27, 2014

      One and the same Victoria. ANY nut butter will work here.

  43. Rita
    February 26, 2014

    What You think of using regular, brown flax seed instead of golden? We dont have there golden flax seeds in shops.

    • Elizabeth
      February 27, 2014

      No problem Rita, that should work fine, slightly different flavour, that’s all.

  44. Danielle
    March 3, 2014

    I am new to all this and trying to make a gluten free sandwich for my son, is this glute free?

    • Elizabeth
      March 4, 2014

      Yes, 100% gluten-free!

  45. Karen
    March 7, 2014

    Made this bread last night but only had dark flaxseed so it came out much darker but still tasty. Didn’t realise that Golden Flaxseed was the same as Linseed (which I had) so will try it again. Was great having a sandwich for lunch, don’t think everyone will like it, but I did. One thing though in the recipe it says will keep at room temp for a few days and fridge longer but in the comments not to keep at room temp. Not sure it will last that long anyway but would be good to know. P.S. Made great toast – french toast tomorrow for brekky (with maple syrup).

    • Elizabeth
      March 10, 2014

      I recommend not keeping at room temp, but it will keep for a couple days.

  46. Alicia
    March 8, 2014

    Hi there. I’m just starting the Paleo diet, but definitely wanted to find a good bread substitute and this is so good! Mine also came out a little darker than your photo, but it’s still tasty. It has a kind of banana bread texture and is very moist. I wasn’t expecting such moistness because I want it to hold up when I make a sandwich. All in all, I will make it again. I love the flavor. Thanks for getting me off to a good start of wheat-free eating.

  47. Aline
    March 14, 2014

    Hi! I can’t wait to make this bread but could you please let me know if it will hold up if I fry it in the pan to make a grilled cheese sandwich? Would it become weird or soggy or come out like a nice grilled sandwich?

    • Elizabeth
      March 17, 2014

      This will work FANTASTIC as grilled cheese!

  48. Monica
    March 20, 2014

    Thanks for sharing this recipe. Strange question – I see you’ve mentioned several times that any nut butter will do, how about seed butter, like tahini? I live in China and it’s impossible to find a nut butter that isn’t loaded with additives. Also, for a different flavor could I use ground sessame meal? Again, no flax in China. Thanks so much!

    • Elizabeth
      March 25, 2014

      Yes seeds will work and seed butter is perfect here! You might notice a green tinge if you use sunflower seed butter…

  49. Tracy
    March 24, 2014

    Can I omit the flax? Im out and I really want to make this now :)

    • Elizabeth
      March 25, 2014

      Yes, you can omit the flax.

  50. Ben
    March 25, 2014

    I am looking for an eggless paleo bread recipe. I made the recipe avobe replacing the pasture eggs with egg repalcement powder. The result was better than what I expected and the flavor is good. The only thing is that after pulling the bread from the oven to let it cool off the bread started to deflate. It went down maybe a good 35% from the original high.
    I would appreciate if somebody can point out a way to improve it. Thank you Elizabeth for sharing the recipe.

  51. Natalie
    April 8, 2014

    Hey there! I have this in the oven right now and it smells wonderful! Just wanted to inform you that for some reason the link that takes me to this recipe via my smart phone has a completely different recipe. It looks like it has been updated since you originally posted, and maybe the link it takes me to is the older version? The recipe I made used almond flour (in addition), only 2 tbsp of coconut flour and no ACV. When I click on the link from my computer there are no problems. Just thought I’d let you know!

    • Elizabeth
      April 9, 2014

      Thank you Natalie! I have had nothing but problems with that mobile site…I think it’s time to kick it to the curb!

  52. emmy
    April 14, 2014

    just pulled it out the oven looks great. The loaf only filled half my pan. I wanted to double the recipe, do you think it will turn out okay? I’m assuming I would have to cook for slightly longer.

    • Elizabeth
      April 15, 2014

      Hi Emmy, I’m not sure doubling it would work. It might actually take much too long to rise properly. Maybe increase by half first and see how that goes?

  53. Peg Colwell
    April 27, 2014

    I’m afraid I’m going to be disappointed. While the raw batter (can’t really call it a dough) tastes like it will make a fine bread, this recipe only half filled my 8×4 loaf pan & there was NO rising at all. I will be lucky if I get 4 sandwich size slices if I cut it horizontally. Do not know what went wrong but not happy with the outcome or the cost involved. :( Has anyone else had trouble with a lack of a rise? Make a better cracker than a bread.

    • Peg Colwell
      April 27, 2014

      Oh and I got two versions of the recipe from the link; one when I used Firefox & one when I used Opera…weird, huh?

  54. Anna
    May 8, 2014

    Can homemade sunbutter be substituted for almond butter for people with almond allergies
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    • Elizabeth
      May 8, 2014

      FOr sure Anna, it may change the colour of the bread, but it will taste amazing!

  55. chris
    May 8, 2014

    Love this recipe thanks, I just bypass the almond butter and use my soaked almonds!! I put a bit more ooconut oil and a bit of this and that,maybe some spices or parsley and it always produces something yummy. Sliced and frozen, makes a quick toast breakfast for me.

  56. Recipe for Hemp Seeds
    May 20, 2014

    Holy cow, thanks so much for posting this! It is going to be so helpful when I buy Hemp Seed online! Super Wonderful!

  57. Ouisa
    June 7, 2014

    Thank you for this recipe, and thank you for the calories in each serving!
    I wanted so badly to try a gluten-free, lower carb bread (because I do miss bread) and I made a rather expensive flour mix only to find either I made a serious mistake in calculating calories (I checked multiple times, I don’t think I did) or this is a flour mix I’m never going to get to use because the calories are waaaay too high. Thank you for posting the calories for this so I know I can eat it BEFORE I purchase expensive ingredients. :)
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  58. Karla
    June 17, 2014

    Can I substitute almond flour for the coconut flour? Coconut flour is the only ingredient I’m missing.

    • Elizabeth
      June 17, 2014

      No, They will not react the same at all. You could try replacing the coconut flour with rice flour, tapioca or arrowroot starch in slightly larger quantities though.

  59. Sara
    June 18, 2014

    Thank you! This is perfect as is. The first recipe I’ve made Paleo (bread related) that really turned out good. :D

  60. Carol
    June 24, 2014

    Ok Ladies! I just made this it is cooling on the counter and looks delicious!! Can’t wait!

  61. Kim
    June 25, 2014

    For soaked almond butter you can also consider replacing oil lost in drying or roasting with coconut oil. Ratio depends on how dry the almonds are. I recently used a ratio of 3 to 1 (soaked, low-heat dried, ground almond to coconut oil), still very thick but spreadable and delicious. Can’t wait to use in this recipe!

  62. Jessica
    July 6, 2014

    Hi, I am going to make this today, but can I use my food processor to mix the first ingredients? I dont have a hand held blender…

    • Elizabeth
      July 7, 2014

      Yes, of course!

      • Jessica
        July 15, 2014

        OH wow!!! This came out delicious!! I ate bread whenever I wanted for a week and I didnt feel guilty about it!!! About to make a loaf for this week! Thanks for the best recipe ever!!!!!!

      • Elizabeth
        July 15, 2014


  63. Michelle
    July 22, 2014

    Can I substitute ground flax with normal Chia seed? If so, what about the proportions?

    • Elizabeth
      July 22, 2014

      Chia has a gelling property to it that will not act quite the same as flax, bas it is a better binding agent. You can probably go for about 1/2-2/3 of the flax amount.

  64. Marg
    August 2, 2014

    Hi there….made this for the first time, it tested cooked with a toothpick, but a couple of slices in was still raw in the middle! Put it back in the oven for an extra 10 mins but that didn’t make any difference. It looked lovely and brown on the outside tho. Do you recommend I cook it for longer next time but maybe cover it with foil so the top doesn’t burn? The bits that were cooked tasted lovely tho….:-)

    • Elizabeth
      August 3, 2014

      Are you using the correct size pan? Otherwise, it may be the temperature of your oven?

  65. Maca
    August 2, 2014

    Hi, I just made this bread and it smells and tastes very strong of eggs. I need a recipe that has less eggs.

  66. Elizabeth
    August 16, 2014

    Vinegar doesn’t sound to good to me. Does it stick out at all and/or is there something else that can replace it?

    • Elizabeth
      August 18, 2014

      If you leave out the vinegar the bread will not rise as it is the acid that reacts with the baking soda. You can’t taste it in the finished product.

  67. Calista
    August 22, 2014

    I’ve been looking for a good Paleo bread recipe. This looks delicious! I also love that it doesn’t have a crap ton of ingredients in it, like some Paleo recipes do.

    I love your blog!
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    • Elizabeth
      August 25, 2014

      I hope you like it!

  68. Dan
    August 24, 2014

    Hi Elizabeth,

    Would you recommend increasing the ingredients proportionately as I only have the 9×5 loaf pan. I don’t want the bread to be too flat.

    • Elizabeth
      August 25, 2014

      Absolutely Dan, otherwise, yes, it will be short.

  69. Elizabeth
    August 24, 2014

    Mmmmmmmm… finally just made it! Your so right, can’t even taste the vinegar :-) great recipe! Will definitely be keeping this bookmarked

    • Elizabeth
      August 25, 2014

      Awesome! Thanks so much for coming back and trying it.

  70. Ilona
    September 11, 2014

    Just finished making this for the first time and it smells AMAZING. Can’t wait to try it on a sandwich tomorrow!

  71. Arki
    September 13, 2014

    Have you tried replacing coconut oil with Ghee? I do not have coconut oil on hand :(

    • Elizabeth
      September 15, 2014

      Arki, that would work and make it taste amazing!

  72. niki
    September 25, 2014

    Wow! This turned out great, considering I forgot to add the almond butter and I had to use a 9×5 pan!

  73. Anthony
    September 30, 2014

    Taste and texture was all there, but it didn’t rise high enough to be sandwich bread. What did I do wrong?

    • Elizabeth
      September 30, 2014

      Hard to say Anthony, but maybe your baking soda wasn’t fresh enough?

  74. Gerry McMaster
    October 20, 2014

    Oh my! I am in 7th heaven. Just ate 2 pieces (warm with just butter) And it was delicious! I only put one tbs of honey as I didn’t want it too sweet, otherwise followed recipe to a tee and it worked beautifully! This is a winner, thanks so much :-)

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