The Best Grain-Free Gluten-Free Sandwich Bread (In the history of man)

Dec 16, 2010 by

First, an admission: I used to be a great baker. I’m not anymore. I used to bake literally by memorization, knowing how much baking soda per cup of flour per cookie or how much sugar to cream with the butter. But then Mike’s gliadin IgA  test came back positive after years of stomach pain. Then we found out how much better we felt as a family if we cut out refined grains and sugar. So I stopped baking the traditional way.

And I failed baking the new way. A lot.

A super lot.

I can’t count how many things I threw away: almond flour brownies, coconut flour cookies, cakes made from garbanzo flour. They all sucked. But I kept trying. And I kept reading. And learning.

Months and months after cutting out refined flour and grain and scores of books read, I’m finally learning and understanding the nuances of baking with alternate flours. Don’t get me wrong; I still throw a batch or two a month away, but how else can you learn unless you fail?

Today, I had a win. I had a win so epic it may be the win of all wins. It’s so full of win, I have to dub it:

This post submitted to Food Renegade’s Fight Back Friday!

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  1. Jan

    I also love to bake, and am very good at the traditional methods. When I first went grain-free, I thought that I wasn’t going to try to make “alternative” kinds of breads or baked goods – I’ve never been fond of low-fat substitutes, why would I want a low-carb one? If I’m going to eat a pancake, I’m going to eat a pancake, damn it (my pancakes are goooooooood).

    Then, recently, I made a couple of things with very small amounts of sprouted whole wheat flour, which, I’ve read, your body treats like a starchy vegetable and not a grain. Wrong. Here I am with a stuffy nose, gas, fuzz-brain and I’m sure the aches and pains are coming.

    I’ve got everything but the sesame seeds in the house – are they necessary for the texture of the bread, or just for flavor?

    • AndreAnna

      I honestly don’t know as I haven’t made it without the seeds yet but would love for you to try and report back so people have that option if it works!!
      It’s a small amount so I cant imagine it would impact the texture of the bread too much. Maybe add in an additional tbsp of flax in place?

    • Mikerra

      I made it without the sesame seeds and still very tasty.

      • Mikerra

        I’m her sister and it is very tastey. We had a problem that it didn’t want to rise. Not sure if the oven was too hot from hours of trying out yummy recipes (fish sticks and cheese its prior to the bread) or if something was left out.

        Can you come up with a bread maker version? Something we can toss in the break maker before bed or work?

      • Hi all,

        Sesame seeds may not be necessary to the success of the bread, but you would be well advised to go out and buy a pound or three of them. Here’s why:

        Sesame seeds have more digestible calcium per ounce than any other food on the planet.

        Additionally, sesame seeds are alkalinizing.

        They are nutritional powerhouses in tiny little inexpensive packages.

      • Pia

        I made this bread today, in my opinion it was delicious! Unfortunately my 4 year old didn’t agree. She tried it with ham and cheese, as well as jam. I think it may have been the onion powder. Have you ever made this bread without the onion flavour, for a sweeter “breakfast” bread that would be good with jam?

    • Yvonne

      I made this bread, but it stuck to the bottom of the pan and didn’t come out like a whole loaf of bread. Should I have put something on the pan beforehand? Also, it didn’t rise too well and wasn’t big enough for a sandwich. I loved the taste of it and the texture, but I think I needed to cook it a little longer to get that toasty outer layer like your picture. Let me know. thanks

      • Brooklyn Hudson

        I would try lining the pan with parchment paper.

  2. I can’t wait to make this! It will be the official bread of 2011!

  3. oh. I’m so excited about this. I REALLY want to cut down on the gluten in my kids’ diets (and rapid blood sugar fluctuations). Quentin really seems to have issues with food and behavior.

    BUT they live on toast and PB&J. We’ve considered buying sprouted-grain bread, but I bet this is not any more expensive, even with the coconut flour. I can’t wait to make this and hope to death they like it. Is it very coconut-y?

    • AndreAnna

      No, it tastes like BREAD. Honest-to-goodness bread. A little crunchy, toasts up wonderful and I may or may not have had a PB&J for breakfast on it myself and it was delightful.

  4. Robb Dodd

    It is not “Grain-free” as you put it if you’re using baking powder. Baking powder is made from corn starch, not grain-free. Gluten-free, yes but not grain-free. You’re misleading people.

    • Lo

      Jesus Christmas you’re right, Robb. Let’s CRUCIFY her!!!! OFF WITH HER HEAD she made a VERY TINY MISTAKE.

      Geeze. Get a life. She’s doing the best she can AND she’s doing all of US a wonderful service by sharing her expertise. If that’s not “good enough” for you, then stop reading the blog.

      • AndreAnna

        Guys, be nice here, please. I appreciate the support but he was, actually, right.

      • Amy

        Most baking powder is made corn, but it is possible to find it made with potato starch if you are truely grain free.

    • wow. 1/2 tsp baking powder spread out over 8 servings or so? That would definitely wreck my diet.

      This recipe looks amazing and I can’t wait to try it. REAL FOOD!!!!

      • Robb Dodd

        It is still not grain-free. I didn’t say it would wreck your diet but the recipe should not be labeled grain-free if it is not.

    • AndreAnna

      Well, I went right to the “Primal” Grain-free Guru himself and emailed Mark Sisson about this “is baking soda a grain” question. His verbatim response (and also why I love this guy):

      Nope, baking soda’s a chemical, no corn in it. Don’t know that you’d technically call it a food, it’s sodium bicarbonate, a salt. Perhaps your commenter was thinking of baking powder, which is basically the same thing but with some added corn starch. And I honestly wouldn’t swear that all baking powder specifically uses corn starch. Might be a chance the “gluten free” stuff uses potato starch. Of course, now you’re getting into label semantics. When you look at it practically, even if you did use a half teaspoon of baking powder instead of baking soda, only the most pedantic and dogmatic would see that as turning a good recipe into a grain-loaded toxic one. One could make a good argument that when it comes to healthy living, dogma is worse than grain.

      • Paula

        AndreAnna – thanks for posting Mark’s reply. I love the last line of his response.

      • Robb Dodd

        Genius, you and Mark are talking about baking soda. This recipe calls for baking powder, which does have corn starch in it. If you’re going to email the “guru,” as you put it, then at least ask him the right question.

      • AndreAnna

        You’re correct. I read wrong; I apologize. For what it’s worth, I wasn’t attacking you at all.

        I researched both baking soda and baking powder and you can easily make a grain-free baking powder following the steps outlined here:

        I’ve also modified the original recipe to include this link so it is now, in fact, grain-free.

        I appreciate your comment as it caused me to do research and learn something new and that is never a bad thing.

    • Robb Dodd

      Ok, fine. I do not disagree. But I am just pointing out the mistake so people are not being mislead. I don’t think I was “crucifying” anyone. Some people do not want “the smallest amount of gluten” in their food. And besides, corn starch has no gluten in it. I simply pointed out that this recipe is not grain-free. I did not attack anyone as I have been attacked, here.

      • AndreAnna

        Rob, I’m sorry you were attacked. This is not the kind of place I want this to happen.

        Guys, be nice here okay. It’s my happy place.

    • Robb Dodd

      Why am I being attacked? I was just pointing out that it is not grain-free. I do not want to fight with anyone. You people are all nuts.

      • dina

        Ok, now I am not saying this to be unkind to anyone….but from my standpoint/viewpoint….no one is forcing anyone else to come to this blog/forum/webpage….if one person does not like what is on here, or feels the need to point out others errors or mistakes, then maybe that person needs to just not come back to this webpage again? And when I say that I am not saying it wasn’t ok to point out the boo boo on anothers part, but once it was seen that others didn’t agree, it might have been best for the one pointing out the boo boo to not come back to this webpage again. To me, them coming back denotes a desire to keep the argument going. Again, this is just my own opinion and nothing more.

      • Amanda

        Dude… you’re not being attacked, but you are getting not so happy replies from people because you were being extreme to the kind person who started this thread. If you didn’t want to be “attacked” I would suggest in the future that you kindly make your “correction” which was obviously very important to you, as it seems you place great importance on never ever eating anything grain, but after making your remark… I would leave it alone, or say a kind remark after pointing out a very small error. Yes people were frustrated with you- it was kind of like picking at a speck in someones eye and revealing the huge beam in your own. Thank you for pointing out so fervantly her little error. We can now go and make an educated decision.

      • Jessica

        better to be a nut than a grain! hahahaha, sorry, couldn’t resist ;) Rob makes a valid point, maybe it is the delivery that people are not appreciating. As AA pointed out, she learned something new and that is never a bad thing :)

      • Cascades

        Hi Robb,
        I don’t believe you’re “attacked” but according to what I’ve read so far, you could’ve been polite and nicer when writing your 1st message. I felt you were the one attacking AndreAnne because of baking powder or baking soda. Who cares! But if you do care, simply remove it from your recipe (if you do it) and thank the lady for having posted a wonderful bread recipe.
        Best wishes.

      • Brooklyn Hudson

        Plainly…it’s all in the delivery. You come across angry, bitter, and ready to accuse. You could simply post a friendly response asking for the error to be corrected. Yeesh!

      • Jamie

        Wow!!! Robb, I can understand why you felt you were attacked. Some of those commenting were very rude and unmannerly with you. I am glad that you pointed out the baking powder and that it wasn’t exactly grain-free since my son and I are grain free and have a bad reaction to corn products. I think it’s petty to tell him not to come back here he was obviously looking for a good recipe and was simply pointing out a small error. I didn’t find anything rude about his comment. I think it’s sad that as adults (if we are all adults here) we can’t have a basic conversation without snapping each others heads off. Let’s have some class and be kind to one another.

    • Marilyn Tirshman

      cornstarch is made from corn and corn is a vegetable –a starchy one –not a grain there fore gluten free .I have a girlfreind who is gluten-free and can eat corn –she is not allowed to eat grains at all

      • Ali


        Actually corn is a grain and not a vegetable at all. If someone is eating grain free, corn is not allowed. I am gluten free about to go grain free, and corn does affect me even though they say it’s “gluten free.”

    • Julie

      The usual brands baking powder is made with corn starch, but you can also find brands which use potatoe or tapioca starch instead, making it truly grain-free!

      • Lisa

        Please be nice…. as if the person is right in front of you.
        Try imagining that when you criticize…

    • Anonymous

      Amy’s right… you can purchase grain-free baking powder.

    • Beth

      Amy’s right… you can purchase grain-free baking powder.

  5. Thank you, a million times over.

    My biggest hurdle to going primal is saying goodbye to bread. I love bread. Love it, love it, love it. And I don’t eat it often, but the notion of needing to eliminate it leaves me cold.

    But I don’t have to! I’m so entrenched in baking the traditional way that it seems like there can be no alternative. So I’m fascinated by this alternative world of baking.

    Thanks so much for being my baking pioneer!

  6. Awesome! Will definitely give it a try. Thanks so much! I know it sounds hard to believe, but I don’t really miss bread after going years without it. I still make popovers, biscuits, muffins, etc. occasionally. But, my son has continued to eat gf bread and does miss really good bread, so I’ll make this for him. :-)

    In ref to other comment, you can easily make your own baking powder using baking soda and cream of tartar and make it corn free/grain free. :-)


  7. What size loaf pan are you using?

    [WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

    • AndreAnna

      Oh, guess I should have included that huh! I used a 9X5, sorry!

      • Thanks!

        [WORDPRESS HASHCASH] The poster sent us ‘0 which is not a hashcash value.

      • Vanessa D

        No apologies needed, AA. You did include it. It’s all there. ” 3. Pour into 9×5 loaf pan, sprinkle with the extra sesame seeds”

        People need to read more carefully.

  8. Karen

    I’ve tried almond flour bread (like Shirley-for the kids! After not having it for a while, I don’t even think about it anymore), but coconut flour is easier for me to get and not too expensive in the bulk bins at my local co-op. So excited to have this recipe, thanks1

  9. Dawn

    I will likely never make this bread but just had to say, Wow, it’s damn pretty.

  10. Lisa Imerman

    I have never bought or used flax meal. Would grinding up flax seeds (which I have in the freezer) be the same thing?

    This bread sounds good and my son misses bread and the GF mixes are such garbage for the most part.

    • AndreAnna

      Yes, Lisa. Flax meal is just ground flax seeds. I’d use a coffee grinder or a high-powered blender to make sure you get it the right consistency.

  11. It really does look fantastic. If I get a real hankering for bread, this will be the one I try. But I’m afraid that any “bread substitute” would awaken the carb monster that I have successfully silenced!

  12. Jessie

    I am super exited to try this! My mom is coming for the holidays, and can’t handle gluten but also does not like most packaged mixes that are gf. We are trying to cut out grains to see what it is that is causing so many issues for me and my toddler, and trying to figure out how to take away his beloved 9 grain bread was stumping me. This may be the answer for all of us!

  13. I’m filing this recipe for the “someday” when I can eat eggs again… since going gluten-free, it seems like every grainfree recipe has eggs!!! Avoiding both is rather challenging.

    • Leah

      You can try using flax meal+water as an egg substitute. I don’t know if it will hold up in this recipe, but it’s always worked for me when I bake :) Just google flaxseed egg substitute for proportions (I usually just guess, though). HTH!

      • Kelley

        I too, am allergic to eggs, so I’ve been playing with this recipe, trying to find an egg-less way to make it, but have not yet succeeded. As egg substitues, I have tried flax, chia, a combination, using one egg with the aforementioned, etc… None have worked so far. My 4th loaf just came out of the oven, and while it’s not perfect, it’s way good! I cut the eggs down to 2 small eggs, and just substituted water (and a dash of olive oil) for the extra eggs, and it looks like cornbread, but it tastes great! I can sneak a tiny bit of cooked egg and suffer a few hives if I have to, but plan to keep tweaking the recipe until I get it completely egg free. I’ll let you know if I get it right – lol – such fun! Anyhow, thanks for the great recipe!!! Great site – enjoying reading your info!

      • Anonymous

        have you tried gelatin as an egg substitute? I have in the past (not with this particular recipe, however) and it worked well. I even preferred the gelatin over the flaxseed. Just a thought!

      • Anonymous

        Anonymous, how do you sub with gelatins, exactly? I can’t eat eggs either, and so many grain-free and paleo foods contain eggs. :(

  14. Lori

    I am so excited to try this recipe. I’ll go grain free a few days then ate a tortilla wrap without even thinking! I feel better within 24 hrs of being grain free and 85% sugar free. :)
    I’m allergic to almonds so can’t try the almond flour. This sounds great!
    Thank you..

  15. I will be making this tomorrow – but, does it taste like coconut? I’m really excited, I haven’t had a tuna melt (on bread) in AGES!

    • AndreAnna

      Nope, no coconut-y taste at all!

      • Anonymous

        I hadn’t made this yet, but we have a delayed opening today so it’s in my oven right now!!! I’m hoping to bring a sandwich to work today, for the 1st time in months. I’ll let u know how it comes out.

  16. Tara

    Mmm, can’t wait to try this. Thank you!

  17. Amy

    Wowsa!!! That bread looks fabulous. I saw the recipe with the corrections and declared you the second coming!!

    I was a little surprised at some of the comments, but I am glad you were able to fix everything up so those are are concerned (some people are uber-sensitive to ANY amount of grains…) can change it up.

    SO making this today!

  18. I have EVERYTHING I need to make this except for flax meal and a functioning (harumph) oven. Once I get those in my kitchen I can’t wait to give this a go! My husband has been dying over a need for something sandwichable. THANK YOU for the time, blood, sweat, tears, etc. that you invested in this recipe. (“She works hard so you don’t have to!”)

  19. I haven’t made this yet, so I can’t say if it tastes as good as it looks; but you definitely win for the most sandwich-bread-like presentation of gluten-free bread that I’ve ever seen. :)

  20. Adrienne Larocque

    May I say that you are classy and kind. And open-minded. I love it that you don’t allow some people’s negativity to threaten you. And the photos look awesome – can’t wait to try this recipe!

  21. Kelly B.

    Hey there! I’ve been following your blog for a bit now and just want to say- I’m pretty sure I might love you. :) Seriously- this bread is unbelievable! MMMMM. As is everything I’ve made from your site, which is alot. My husband is a full-time CF coach and has loved everything from your site that I’ve made for us. I am actually a part-time CF coach (and amateur chef) and run a nutrition blog on my gym’s website. I feel that I will not be able to contain myself from sharing this with all those folks who “just can’t give up bread.” Well, now you don’t have to. With all of your amazing baked goods recipes, who needs grains??? Thanks a million- keep rockin’ in that kitchen.

    • AndreAnna

      Wow, what an amazing compliment, thank you so much!!

      I’m glad you liked it and the other recipes and I hope they convince your CF family members that you don’t have to sacrifice anything in giving up grain. You just have to put in a little more work and it’s SO worth it!

  22. Sue

    Terrific bread! Thank you thank you thank you. I am thinking of trying it with cinnamon and a little stevia instead of onion powder for a sweeter version. Has anyone tried that?

    • AndreAnna

      Sue, I haven’t tried it yet but it sounds like an awesome idea. If you can tolerate the extra sugar, maybe use honey or pureed dates instead of stevia? It will make the consistency a little thicker. Also, in lieu of the sesame seeds, add a little extra coconut flour and maybe 1 extra tsp of arrowroot.

      In any case, let me know if you try and how it came out.

      I plan on experimenting with this bread this weekend and making a few variations.

  23. Liana

    This looks great! It’ll be the next bread recipe I try out here on the homestead.

    For the record — and I’m not ‘attacking’ anybody — but if Rob had an issue with the baking powder, he could have brought it up in a more tactful, respectful manner. That’s all.

  24. Amy

    Hey there Recipe Goddess! I finally had a chance to make this recipe and the taste was AMAZING!!! Seriously, amazing! When I put some ham, cheese and homemade mayo and mustard on it and called it a sandwich my toes curled. I have made it 3 times now and it is tasty and moist and filling. You rock!

    I do have one question though…why are my loaves of this bread so…flat? I use Bob’s Red Mill coconut flour (sifted and not), grain-free baking powder (have done it with regular too…and yes, it was working…I checked that too), sour cream (have done it with yogurt too). I even tried separating the eggs and folding in the whites after whipping them (I wouldn’t recommend this, the rest of the dough is too thick to fold into the whites to keep them lofty). I have used stoneware and glass pans (all around 9×5 in size). Ahhh!!! I end up with very dense, bread that is only 2 inches high when it is really in a good mood. Suggestions?

    • AndreAnna

      So glad you liked it. Mmmm, ham and cheese! My favorite sandwich!

      Hmm… are you at a high altitude?

      • Amy

        Nope, in my part of Oregon I am at 8-900 feet above sea level at the most…maybe I am too low altitude, just kidding, lol.

      • AndreAnna

        I use a silicon pan and I use Aloha Nu brand coconut flour. I’ve always found Bob’s Products to be a little “off” for some reason.

        Next time add more or double the baking soda and see if that helps.

      • Amy

        Thanks for the tips. I will double the baking soda first as it doesn’t require that I buy something. I will have to order the Aloha Nu online but might give that a shot and maybe I can try cooking the bread as a muffin in my silicone cupcake cups…if they are tall and fluffy I will rush out and get myself a sili-bread pan.

        No matter, the bread is tasty, even if short and dense. Thanks again!

      • AndreAnna

        I get the Aloha Nu in a huge bag for around $25 on Amazon (with free shipping if a Prime member) and it lasts a LONG time.

        Report back after you’ve made the adjustments and let me know how it comes out!

  25. I’ve got my first loaf of this in the oven. I hope it turns out! It looks dense, but I’m guessing the eggs will fluff it up a bit. I hope it’s not too sesame! After I whisked all 7 eggs I did the dry part and realized my sesame seeds are toasted instead of raw. I went ahead with it and am crossing my fingers. Now I’ve got to go make another batch of mayo… cant’ decide do I want a grilled cheese, a tuna melt, a ham & mayo? I don’t even love sandwiches but I’m excited about the thought of one today!!!

  26. I made this yesterday and it is excellent! I didn’t have sesame seeds or onion powder, but I sprinkled a few flax seeds on top for looks. It is so moist and delicious! My partner chose this for his sandwich over his usual wheat bread after tasting it. Yum!

  27. Jessie

    I wanted to come back and say that my mom and I did make it! It turned out great for using as sandwich bread. We agreed that for us, it has too much of a “eggy” taste for us to eat just plain with nothing on it. The little bit we had left after sandwiches worked great as a replacement for the panko bread crumbs that I would normally use in my salmon burger recipe. I just crumbled the bread, toasted it in the oven and then used it just like I would the bread crumbs!

  28. Zoe

    I found this recipe through Girl Gone Domestic and WOW! Amazing! I love using coconut flour, so I must try this. I have it bookmarked for my reference. Thank you so much!

  29. Liz The Insane

    I made this the other day, and helloooooo sandwiches. I’m so happy. It definitely doesn’t taste like bread to me all by itself- it tastes like eggs! But with some mustard slathered on, a couple slices of meat and a slice of cheese, I was in pure heaven. I haven’t had a sandwich in I don’t know how long. This will make preparing lunch for work sooooo much easier.

    Next thing to try is dipping it in my egg yolk…

  30. Whitney

    I wanted to thank you for this recipe.

    I just tasted it and I’m pretty impressed!! Here’s my feedback in case it helps others:
    1) mine didn’t rise much (1 3/4″ tall at the highest point)
    2) mine seems more dense than your pictures look :)

    I’ll try to double the baking soda and see what that does. I’m aiming for something less dense than any coconut flour recipe I’ve tried…maybe my hopes are unreasonable. ;)

    I think it tastes great and agree that the coconut flour is, to me, not detected under the onion. So far I’ve eaten it straight and with Kerrygold…very filling!

    Thanks again for sharing your success!!

  31. angieonthegogo

    I’ve just made this and already eaten 2 slices straight from the oven slathered in butter. Mmmm!!!

    I’m doing low-carb, not necessarily gluten-free but all of the low-carb breads are awful! I have been craving sandwiches for weeks!

    I must say this is shockingly deleicious as I’ve never cooked/baked with coconut flour before but this recipe will likely become a staple. I did have one question though: how best to store it and for how long? A read a few other places that most baked goods that use coconut flour should be kept in the freezer? Will a ziplock bag suffice or should I put it in the fridge or freezer. How long wil it keep?

    Thanks so much. I can tell that you put a lot of time and effort into this site and in sharing your experiences.

    Thanks for paying it forward!

    • AndreAnna

      Hi Angie

      Due to its high egg content, you really need to keep it in the fridge and then slice and toast as you’re ready to eat it! You could in theory freeze it, however, it’s never lasted long enough in my house to need to!! LOL

  32. Zippy

    This looks like a great grain-free recipe, and I will have to try it. I make coconut bread a lot, but it’s been more like a sweet bread, and I have been hankering for a grain-free bread that is more like wheat sandwich bread. I’ve tried almond bread, but really didn’t like it much. I’ve never thought to make coconut bread more of a savory type of bread, and I know the flax meal can give it more of a wheat like texture. I may try it with chia meal, since I have chia, but not flax, on hand right now.

    BTW, not to be picky, but I was looking at your Dairy-free version. Ghee, while it is very wonderful, is not dairy-free, as it is clarified butter. If people are looking for a dairy-free butter-like substitute, they might try the dairy-free, gluten-free margarines that can be found at Whole Foods or other health food stores (these don’t contain the nasty chemicals that typical margarines have). Smart Choice spreads might be OK too, though they are more processed. Or use 1/2 cup refined organic coconut oil (refined just means the coconut flavor has been removed using steam).

    Anyway, thanks so much for this recipe – I will have to try it!

    • AndreAnna

      Good info, thank you! Hope you like the bread!

      • Zippy, you are most correct that ghee is a dairy product. It is, however, casein-free, which is the reason some people are dairy-free.

        Thanks for the input!

  33. Anonymous

    Does this bread have to be toasted in order to be tasty?

    • AndreAnna

      I don’t think so! I do toast it because I love toast and it does make it crisp up nicely. Because of its high egg contents (needed to bind the coconut flour) it can get kind of soggy. I also recommend refrigerating it.

      • Anonymous

        I guess I meant, does it need to be toasted in order to use as a sandwich bread, like for peanut butter & honey sandwiches for kids? I know most GF breads require being toasted in order to use. I am going to try this, regardless. seems very easy!!!! Thank you. :)

      • Anonymous

        oh, sorry, i think i understand now forgive my slow-ness. :)

      • AndreAnna

        No, I don’t think so, especially right out of the oven. But when you keep it in the fridge, you may want to give a light toast just to warm it up and dry it out a bit. It’s really personal preference!

        I actually have another loaf in the oven right now!

  34. Adriana Gutierrez

    Has anybody tried substituting pecan meal for the flax? The flax I have in stock is old, and I don’t love the sliminess.

    • AndreAnna

      I chose flax because I like the way it adds a crunch to the bread, as well as helps hold it together. I worry that additional nutmeal wouldn’t give that same consistency but I suppose it would be worth a shot.

  35. This looks awesome – but I don’t like flaxmeal. Can I substitute it for anything else?

    • AndreAnna

      I chose flaxmeal because it gives it the added firm crispy texture and keeps the bread “bread-like.” I’ve honestly never tried using another meal in its place because I worried the nut flours would be too soft and make the bread mushy. Do you use hemp meal? In any case, if you do experiment, please come back and let us know if it worked or didn’t.

      • As far as I know, we don’t have hemp meal in Australia. Pretty much illegal and not for human consumption.

        I think I’ll try it with the pecan meal as tested by Adriana.

      • AndreAnna

        Hemp meal isn’t what you’re thinking. It’s the hemp seed that is ground into meal and is a great dietary source of protein. It’s used for flours, milks, and some cheeses.

      • I know, but I’ve searched for it everywhere online – cannot be imported into Australia. It’s very hard to get here, pretty much impossible really.

      • AndreAnna

        Wow, crazy! Cool to know though, thanks. Let me know if you try it with the pecan meal too!!

      • Hey AndreAnna, I’m going to try with psyllium husk powder in place of flax seed. Going to attempt to bake this bread tomorrow, so will let you know how I go! :)

    • Adriana Gutierrez

      I am testing the recipe as we speak using pecan meal. I use it for Faux Oatmeal all the time and it provides a nice wjolegrain type of texture. It will come out of the oven in about 35 minutes, too bad I probably will need to cool it down before slicing, but I will definitely give you a report!

    • Adriana Gutierrez

      The pecan version has been baked and tasted. The flavor is exçellent, texture is a bit heavy, along the lines of a quick bread but the pecans give the bread a good whole meal character.

      The bottom crust stuck to the pan despite having sprayed it, I will probably line the pan with non- stick foil the next time I bake it in a loaf pan. I think I will make the next batch into indovidual buns in my muffin top pans.

  36. Hey lady – we made this tonight. (I’d been meaning to for awhile, but finally got to a point where I was all “how do I use the last of this sour cream w/o throwing it away … I KNOW!)

    NOM NOM NOM. Great recipe. Def will think about subbing out the onion for cinnamon for fresh toast at some point. I don’t know how you keep jerry rigging food together but I love that you do!

  37. Lisa

    This bread is wonderful! I used Bob’s, and I got a nice thick fluffy bread. My friend recommended this bread, and I am so glad she did. The gf breads really bother my stomach, but since going grain free (one whole week) I can tell a huge difference. I think I have made 6 recipes so far off your site. Thanks for all the great foods!

  38. A friend made this bread for a party yesterday, and it was amazing. I can’t wait to try making it myself and have a decent sandwich!

  39. Aubrey

    My first batch is in my belly! My kids didn’t dig it but my husband and I did. We’ve all been paleo awhile so I totally feel like I’m cheating when I eat this! I tasted the sesame alot but I shared with a neighbor who didn’t agree.pIne seemed like it crumbled a bit when handled so I don’t see eating it with a sandwich, but it was awesome with some butter alone. I will see how the next batch comes!

  40. Caroline

    OMG- are you kidding? I had given up hopes of a gluten-free bread that doesn’t taste like p*** when I started experimenting with coconut flour last year- being paleo/primal and generally low carb…this one’s an absolute winner that even the husband likes (who’s generally VERY picky when it comes to that kinda stuff)- THANK YOU!!!

  41. Gemma

    I am sooooooo excited about this!! I even emailed the link to my Dietitian and plan on taking copies of the recipes and link to the site to my next support group meeting. Sunday – Primal is what’s for dinner. There will be hell to pay if Central Market or Whole Foods doesn’t carry the almond and/or coconut flour! LOL

  42. Mikerra

    THANK YOU!!!!!!! Today the Fish Sticks, Cheese Its and Bread were made. Yummy all around!! Finally I get to bake again! It’s been months since I’ve traditionally baked due to diet, lifestyle changes and allergies. Baking is a stress relief for me and apparently I’ve been giddy since finding the site and then getting to make things. I can’t wait to try more recipes!

  43. Alyssa

    Hi! I can’t eat Flax meal as I’m concerned about some research I’ve seen about it’s anti-nutrients. Is there a substitute I can use in place of it? No soy as well please. Thank you!! I’m very excited to make this!!

  44. Gulten, Grain, Nut, Soy Free Girl

    Hi, Can this be made in a bread machine? Could navy bean flour and/or navy bean meal replace any of the items? Also could I sub sour cream for raw milk? Thank you.

    • AndreAnna

      No, it can’t be made in the bread machine as it is definitely not “dougy” enough. I’ve never tried to sub any bean meal or flour but if you do, please let me know how it comes out. I think the sour cream would be an okay substitute, though like the bean flour, I haven’t tried it. Baking with alternate flours is a delicate chemical balance and any changes and substitutions can change how the end product comes out. I’m all for experimenting and love hearing the results but can’t make any assertions on the final bread. Thanks so much for the comment?!!?

      • Gulten, Grain, Nut, Soy Free Girl

        Thank you for responding. How much milk do you think I would need to sub the sour cream?

      • AndreAnna

        Again, I’m estimating but I’d say 1 1/2 tbsp raw milk (or just the cream if possible) and 1/2 tbsp fat (butter, oil, etc.)

      • Gulten, Grain, Nut, Soy Free Girl

        Sounds good to me. I’m a 1st time bread baker. What kind of equipment do would you recommend me to use. My husband bakes pies so we have a good kitchen aide mixer with attachments and a rolling pin but that’s all lol.

  45. Molly

    This is the single most amazing grain-free bread I have ever tried. Thank you SO much for the recipe.

  46. Carrie

    I tried out the recipe tonight and really liked it, my husband on the other hand who is oh so very picky did not like it.
    Thank you very much for your recipe. I will make it for myself again in the future.

  47. Anna

    We’ve been grain-free for about 2 weeks now and as a bread addict, I had to have a substitute right away — especially when my 4 year old says “Mommy — if we’re not eating bread anymore, how will we eat sandwiches???”

    I tried several recipes over the past 10 years with Atkins and I have to say that this recipe IS FREAKING AWESOME. I just made my first loaf a couple hours ago but as another poster mentioned, mine didn’t even rise 2″ and was quite dense. Any recommendations on getting more height???

  48. I am dying to make this bread. For the life of me, I cannot seem to locate arrowroot powder. Any suggestions for replacements? Thanks!

    • AndreAnna

      Hmm, that’s weird. It’s a pretty common ingredient in GF goods and can be found in almost any store. Have you tried to order online? I know there are substitutions, like guar gum or agar agar, but I’d assume those are just as hard to find if you can’t find arrowroot. Are you from the US?

      • I did end up finding it in a little market. Trying it tonight. The anticipation for this from my kids is off the hook. No pressure, right? :) I will come back and give you some feedback.

      • Lisa

        I went to three grocery stores and none of them had arrowroot. I had to go to my local 7th day adventist health food and grocery store.

  49. Nic

    Wow, I just made this. Eating a slice warm out of the oven with cheese spread on it, YUM! I didn’t have a loaf pan at our shack, so I moulded it into a round shape. Not much height but very good. Thank you so much.

  50. Nic

    Oh also, I disn’t have plain flax, so I used LSA (linseed, almond, sunflower mix) and it worked just fine. Cheers.

  51. jon k

    Just made this bread and it is quick good. Very moist. I’d say it’s more like a banana bread without the sugar, at least in terms of texture and stuff. Very enjoyable. Substituted some chopped onions for onion powder and it was fine.

    If anyone cares, the recipe as listed should be approximately 1900 calories for the entire thing (approximately 3.3cal per gram). I track my calories and weigh all of my food, so I’m going to do the following to get the ratios about right:

    weigh portion of bread consumed and mark as Y. 0.23*Y=grams of butter, 0.51*Y=grams of eggs, 0.26*Y= grams of flour.

    This makes it easier to input into a tracker while maintaining your micronutrient count etc, since mine doesn’t have coconut flour and such. It won’t be entirely accurate but it’s pretty close.

    Hope that helps someone out there who wants to get their ratios right.

  52. Mariel

    Just came out of the oven and smells amazing! Like some others have mentioned, my bread did not rise either, and doesn’t look as fluffy as the bread in your pictures.
    Any tips for getting the dough to rise more??

  53. Terri Goff

    We just found out that my nephews are allergic to all grains, but they are also allergic to eggs. Is there a way to use the flax seed emulsion substitute instead of the eggs?

    • AndreAnna

      I honestly don’t know as I’ve never tried it but it could be worth a shot. If you do try, please come back and let me know how it worked and what your substitution measurements were!! :)

    • Melissa

      Also, a company called Ener-G makes an egg replacement powder that you mix with water. The box has equivalents by egg. A vegan friend of mine swears by it when baking.

  54. Anne H.

    Thank you soooo much for developing this recipe and then sharing it! It really is delicious. Mine was 2″ – not as high as yours but I just made skinny sandwiches! I sifted the coconut flour before measuring it, not after – is that what we should do? Do you use “large” eggs? I’m not complaining about the size of the loaf – I’m in sandwich heaven – just wondering what I could do differently. The batter definitely could not be “poured”. The consistency was more like that of drop-cookie batter.
    Thank you again!

  55. Nessa

    I have been looking for a good primal bread recipe, and I have tried several different almond flour breads, but I just don’t like the taste and texture of the almond flour (sadly!). I do, however, like coconut, so I was very excited when I came across this recipe for bread. It tastes similar to the almond flour breads without the density and strange after-taste.

    I wasn’t able to find arrowroot powder at the store, and because I was too impatient to order it online and wait, I replaced the arrowroot powder with xanthan gum (I used half a tsp.). It seemed to work really well. The bread has a nice, mild flavor and is a great consistency. I cubed some of them up into crouton sizes, toasted them in the oven, and used it to make stuffing. I am sure I will find many other uses for it as well, aside from just sandwiches.

    Thank you so much for a great-tasting, simple bread recipe!

    • Nicole

      Hey Nessa, I used potato starch instead of arrowroot (as I also wasn’t able to find any) and it turned out great!

  56. Hello, I’ve got interested in this bread recipe. Just maybe you have suggestions what to use instead of flax seed as I have got run out of it? Thank you.

  57. oooooh, I can’t wait to try this! I am not a baker AT ALL, but I need to learn since I had to go gluten-free this year. Thanks for the recipe!

    • Anonymous

      Has anyone substituted almond flour for the coconut? It’s what I have on hand, and at $6 / lb at my whole foods it’s what I want to use!

      To the author, thank you for sharing your creativity with us! Your blog looks great. :)

      • Cat

        How did you get almond flour for $6 a pound?! Amazing…I wish my WF even carried almond flour. Make sure you’re using blanched almond flour, or you’ll have a lot of trouble getting it to rise and it will be excessively heavy. Elana has a recipe almost exactly like this one but using almond flour. You can find it here:

  58. Paloma

    Made this today. Favorite grain-free recipe so far! Thanks!

  59. Mirtha

    Hi, made the bread and it was very tasty. We live in Santa Fe, NM which is 7500 feet above sea level. The bread was flat. Any suggestions as to how to modify the recipe to help it rise? Looking forward to hearing from you.


    • AndreAnna

      Living in NJ and then IA, I am rather unfamiliar with cooking at elevation. Perhaps adding another 1/2 tsp of baking soda and maybe 1 tsp. vinegar?

    • Mirtha

      Thanks. I will give it a try and let you know.

  60. Scilla

    Oh goody! Is this a firm bread suitable for toppings and can I leave out the coconut yogurt (no sour cream allowed either I’m afraid)

  61. I just made this bread and it’s cooling as I type! I had a little sample, and it’s very nice. Just wanted to mention a couple of things, in case it’s useful for anyone else. Like someone else mentioned, this batter didn’t pour for me at all – it was very much like cookie dough. I scooped it into the bread tin and levelled it out with the back of a spoon. Mine did rise, but that could be down to the fact that I used double action baking powder (or maybe for those who did get a flat loaf, the baking powder was a little on the old side?) Mine doesn’t look anything like yours; I’d say it’s more like a muffin or banana bread type of texture. I beat it by hand, so maybe if you use a hand mixer it’ll come out lighter.

  62. Cookie

    This is your love letter, thank you so much for this recipe and I think it must be foolproof considering all the goofs I made and it still came out wonderfully. First of all, I should never cook tired and second, there must be some universal law out there that says if you need to run to the quick-stop in your PJ’s for eggs at 10:30 at night, that’s just the time you’ll see everyone you know. It was worth it though!

  63. Nicole

    AndreAnna, this is me writing you a love letter! I’m gluten free and have been making GF bread machine recipes for awhile now. This recipe tastes better and is way faster and easier! Plus, it tastes great untoasted which I can’t say for all GF breads. It’s delicious, thank you!

  64. Farzana

    Too bad I have egg allergy.

  65. laura

    This is my second try for this bread. Its great but flat. When you say to “pour” it into the pan, are you saying it should be the consistancy of cake batter? Mine isn’t so I was just wondering am I doing something wrong?

    • AndreAnna

      No, it’s definitely a thick gloppy consistency. Is your baking soda fresh? Perhaps double the amount if you need more of a rise.

  66. Jeanne

    Hi – how long to beat this, mine tasted good but was only as tall as my index finger – I’m wondering if I did something wrong, it also was a bit salty. Thanks!

  67. Vanessa

    Can I use chia seeds instead of the flax meal? Or do you think they will absorb too much of the moisture?

    I cannot wait to make this, but chia is all I have right now ! Out of flax !! Should I try or wait and get flax?

  68. chan

    Here’s your love letter! This bread is amazing — I made it with 6 eggs instead of 7, and doubled the baking soda, and it turned out fantastic. It’s a respectable 3.5 inches high and tastes divine. Thanks so much for all the work you put into making this recipe. It’ll get made over and over again in this house, that’s for sure.

  69. I keep wanting to write you your love letter.
    I have made this about 3 times so far, and it is always amazing.
    You were not exagerating. It’s the best

    So this is officially your ♡ letter.

  70. Melissa

    Thanks for the recipe. Mine, like others, came out pretty flat, so next time I’m going to skip half the sour cream and add apple cider vinegar instead, see if it gives the baking soda a lift or not. Will let you know!

  71. Scott

    This bread look’s amazing!, can’t wait to try it out!

  72. Joy

    Made this yesterday. Tasted yummy. Used cornstarch for arrowroot as I didn’t have any. If you are concerned about the baking powder, you can sub half as much baking soda. Will make this again. I am low carving due to weight issues and bread is tough to give up. Thank you for another option.

  73. Ashley

    Here is your love letter:

    I LOVE this recipe and therefore, I love you too :)

    Made this yesterday. I did make a substitution for the sake of calories and replaced one egg with chia seed gel. The next time (soon) I will try a two-egg substitution.

    My pan is a 9×5 and the bread is too short to make a good sandwich.
    This recipe is SO good that I ordered a new 8×2.5 pan so it will be taller.

    Thank you for this.
    You rock!


  74. sarvigirl

    Wow, this IS as amazing as you said! The 7 eggs feel like a ton, but I love that it doesn’t have grain or bean flour or any of that nasty stuff that my body hates. Thank you!!!!!

  75. Victoria

    I can’t wait to try this bread! I was just wondering if you had suggestions about books/websites/articles to read to learn more about grain/gluten free baking. I am similar to you where I used to be an awesome baker but not so hot now that I’ve cut grains out. Love to experiment, but really needing some basics to go off! :)

    • AndreAnna

      Check out Elana Amsterdam’s Books -they’re amazing! As well as The Spunky Coconut’s Kelly Broznya – both awesome grain-free bakers with stellar cookbooks!!

  76. Philis

    My goodness–you are right this is the best!!! Thank you!
    I can’t stop slicing a little piece & putting some butter on it.
    In thanks for the creativity God has gifted you with,

  77. Audrey

    Thank you for this recipe! I have been gluten free for about 6 months now, and though I feel much better, I still feel that I’ve been missing something. (I have an auto-immune thyroid problem.) I’m thinking that I need to be not only gluten free, but completely grain free. This recipe sounds like just what I need! It’s been difficult to find gluten free bread, but I’m sure finding grain free bread is next to impossible. I’m glad to see this is also yeast and soy free, as I have problems with them as well. Thank you again!

  78. Julie

    Hi. Thanks for your recipe. I am from Australia so am just checking I’ve go the measurements right. Is c. a cup? Thanks.

  79. Heather

    I made this for the first time yesterday and I really like it. It rose beautifully too.I don’t suppose you or any of the lovely posters here, have a carb count for this? I am not being lazy, I have discalulia and have tremendous problems with numbers. Thank you in anticipation.

  80. Marcia

    I had such high expectations for this bread. Your pictures looked so inviting. What a terrible disappointment. I just baked it following the instructions exactly (except that I cut back a hair on the salt since I have a low salt threshold and used pretty salty butter). What I got in the end was a squat 1 1/2″ high (tops) bread that would make a very, very stumpy sandwich. When I tasted it I nearly choked on the dryness of it all and it was still too salty even with my adjustments.

    I just wasted some pretty expensive ingredients. Very discouraging.

    • Heather

      Oh what a shame, Marcia, I can’t imagine what went wrong for you. Mine looked exactly like the illustration, except that I didn’t have any sesame seeds so used chia seeds.It is lovely and moist and has improved even more in the fridge, the last couple of days….

    • AndreAnna

      That really is disappointing; I’m sorry to hear you had such poor results. It seems as if either people’s come out perfect like mine, or dense and flat. The only thing I can think of other than the obvious things I’ve mentioned before (like baking soda being old, altitude, etc.) is that the different brands of flours can have different effects when baking and perhaps different flavors (I’ve never had anyone else say it was salty or dry). I suppose I should update the post with the exact flours I used so that people trying to bake this can purchase the same kinds.

      Thanks for your feedback.

      • Charm

        I could be wrong but I found out the hard way that you have to measure the coconut flour after you sift it. Otherwise you end up with bricks. HTH

  81. Mike

    I made this recipe yesterday without any modifications. The loaf looked amazing, but the taste wasn’t that great. I didn’t mind the eggy taste, but there was an aftertaste that I couldn’t stand. Could it be the flax?

  82. psh

    To anyone that may be interested. I use chia seed ground (1/2 the amount of flax). Also, I like a little more salt. The 2nd time I made it I made the mistake of adding 3 T of grated parmesan cheese thinking it was my batch of almond flour crackers mix that I had taken to my parents so I could make the bread & crackers. I liked the bread even more with the cheese.

  83. Niki

    I made it yesterday. Have never tried grain free before. If I hadn’t found this bread I wouldnt have courage to try this way of eating

    • Niki

      Also mine looked exactly like the photo and came out sooooooo perfectly moist! I had tuna melts, pb&j and toast with butter so far. My husband is requesting another loaf so I’m about to make it again :) :) :)

  84. Sheryl

    I am severely allergic to flax, unfortunately ={ I love that stuff! I, also, do not like the taste of coconut flour. However, I waned to thank you for this decadent looking recipe. I bookmarked and am gonna try my hand at substituting some things. =}

  85. Heather

    Still wondering what the carb count is, per whole recipe?. I have made it a few times now and it is always well risen. I make 2 small loaves in 1xlb loaf tins and freeze one.

  86. emma

    Im not sure if this has been answered or not but home many slices/servvings does this recipe produce? Thanks :)

  87. Ange

    Thanks so much for the post.

    Unfortunately I’m in the camp of my bread just not rising at all. I used the coconut oil option instead of butter, and the coconut yogurt/coconut oil option rather than sour cream. I also made my own baking powder (1 part baking powder, 2 parts cream of tartare), maybe this had something to do with it.

    Also, my mixture was very dry when I placed it in the bread tin to bake, is this normal or should it be a bit goey and runny like normal bread mix?

    One last question, do you beat the wet ingredients into the dry with an electric beater, as I just mixed it using a wooden spoon.

    Thanks, and looking forward to your suggestions!!

  88. June

    What can I use instead of flax meal ? I have almond meal…flax seeds, cornmeal…but no flax meal?

    • Heather

      Flax meal is just ground flax seeds, I grind as i need them.

  89. Heather

    O.K. In the absence of any replies, my husband has worked out that there are 85 carbs per whole recipe. That seems really high to me?
    Does anyone else want to have a try?
    Sorry to keep asking but I stall if I don’t keep my carbs really low so I need to factor this in.

    • PSH

      Heather, I came up with 85 also awhile back. 2017 calories, 45.8 fiber, 73.9 protein and 102 fat.

      So 85 divided by how you slice it, i.e. thin slices = 126 calories, 5.4 carbs, 2.9 fiber, 4.6 protein & 6.4 fat.

      Some people use net carbs some do not subtract the fiber. How about you in regards to that issue.

      Hope this helps, Heather, we all know how hard it is to adjust our ways of eating for weight & health purposes.

      Best to you,

      • Heather

        I count full carbs, Philis. Fortunately, it is very filling even when sliced thinly and I don’t eat it every day as I am out of the mindset that says I must have a substitute for bread. It is easy to make quickly and every loaf has turned out perfect so far, I love it.

  90. Jill

    This is really wonderful. I needed a bread as after six weeks of grain free my kids are going crazy – wanting bread/sandwich. This worked perfectly – it turned out well and everyone loved it. I thought the onion powder was a little strong but still tasty. I think I would leave it out if making peanut butter sandwiches with this bread. But leave it in for meats and cheeses.
    This truly is the best!

  91. Gluten Free Newbie

    Where did I go wrong? I went exactly by the receipe, was gentle with the mixing and did not over cook it…but it did not have a good flavor and/or smell. Perhaps I just so new at this that I was expecting too much. I’ll try again.

    • PSH

      Maybe Elana Amsterdam’s Paleo Bread made with Almond Flour would be more to your liking.

      Paleo Bread

      printer friendly

      * 1 ½ cups blanched almond flour
      * 2 tablespoons coconut flour
      * ¼ cup golden flaxseed meal
      * ¼ teaspoon celtic sea salt
      * 1 ½ teaspoons baking soda
      * 5 eggs
      * ¼ cup coconut oil
      * 1 tablespoon honey
      * 1 tablespoon apple cider vinegar

      1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor
      2. Pulse ingredients together
      3. Pulse in eggs, oil, honey and vinegar
      4. Pour batter into a greased 7.5″ x 3.5″ Magic Line Loaf Pan
      5. Bake at 350° for 30 minutes
      6. Cool and serve

      Please note: If you use a loaf pan that’s bigger than the size recommended above, your loaf of bread will not “rise,” it will be wider and shorter than the loaf in the photo above.

  92. Jennifer

    I am soooo happy I found this!!!!! Our family is just starting grain free and it seems like it couldn’t be worse timing. The kids (12&8) are soooo concerned with what they will take for lunch if they can not have bread?! HERE IS THE ANSWER!! Thanks!! :)

  93. smiles

    I thought it was very rude over EVERYONE who attacked the person merely pointing out that the baking soda/powder (which ever) was not totally grain free. This person was just pointing something out and you all attacked him and even told him NOT to come back to this blog?!?! WOW yall really need to grow up!!!

  94. smiles

    I know it was 2010 when those comments were made however just saying!!
    Love the recipe by the way. Thanks.

  95. Stacey

    I was looking forward to making this bread for months. I baked it today in a 9×5 loaf pan (stoneware), and it only rose about 2 inches high (or maybe less). I followed all of the directions to a T, so I’m not sure what could have happened. :(

  96. Catherine

    This is by far , and believe me I’ve tried loads of primal breads, the best wheat free and gluten free bread I’ve found!!!!
    So grateful for you posting this recipe, thank you!!!!!! It’s wonderful

  97. emma

    I’m not sure if anyone has asked this but has anyone ever tried making it lower in fat, eg. using only egg whites? if so how did it turn out?
    thanks :)

  98. Mindy

    Love letter indeed! Thank you for your hard work in tweaking this recipe. We recently went grain free and my husband’s main concern was going without bread. THis is super tasty and moist. Wonderful!

    His only complaint was that the slices are not very big. Mine wasn’t flat like others mentioned, it looks just like yours. But, I was wondering if I could do something as simple as double the recipe and put it in a more standard bread loaf pan (a bit longer and slightly wider than 9×5)? I would obviously need to cook it longer, but was wondering if you tried this with any success or failure.

  99. Lin

    This gluten free- thing is new to me, as of yesterday….I would just like to say that I love your spirit as much as your recipe. You take criticism in stride, with the desire for EVERYONE to enyoy the bread and invite alterations so that everyone can have a variety. What a selfless, giving person you are. This journey was started for the benefit of my grandson that I have living with me…..but I am going to go gluten-free as company for him. I’m SURE it won’t hurt me!! I am looking forward to reading your other recipes. Thanks.

  100. Cory

    Made it today. Love it! It does get a little expensive using all organic ingredients, but a pleasant way to enjoy bread once in a while. Thank you!

  101. Sierra

    I made this bread tonight and I had to modify a few ingredients that I did not have in my pantry. I used chia seed meal instead of flax and sunflower seeds instead of sesame seeds. It turned out marvellous! I’ve made all types of grain-free breads and this one is the best. It resembles real grain bread. Even my Mom who cannot part with her multi-grain bread thought it was tasty. Best of all, it does not crumble away like many coconut flour products do.

    This is a winner. I’m so glad to have found your site.

  102. Debra

    Looking forward to giving this a try. For those whose bread doesn’t rise well, but still tastes good, instead of slicing it in a traditional loaf slice top to bottom, slice it like foccaia – in squares and from side to side – would that work?

  103. i’m looking forward to trying this recipe, but wondering if you (or anyone else) has tried making it without the yogurt or subbed something else for it?

    • so i went ahead and tried making it without the yogurt- i subbed about a tbsp coconut cream concentrate, tbsp coconut milk, and tbsp coconut oil in its place. the bread came out really well and tastes great, but was only about 1.5 inches high and a bit dense. would love to get it to rise more! any ideas?
      thanks so much for a great recipe!

      • MarciaH

        Lucky you. If mine was an inch, I was doing well. I find that this bread really doesn’t rise very much. And I followed the recipe to the letter.

  104. Cory

    Been making this bread for a while. Wonderful! Perfect with an egg salad made from hardboiled eggs, paleo mayo, etc.

    Today, I had some leftover buttermilk powder from my breadmaking days. I added some in, and it’s even better! More moist and some of the egginess is gone.

    Thanks for this awesome recipe!

  105. Jennifer

    I’ve been making this bread for lunches for about 3 months now. It always seems to be a bit “crumbly” for things like pb&j. Any suggestions?

    • AndreAnna

      Maybe some arrowroot or tapioca starch if you can handle those?

    • Cory

      Toast it a little bit. Unlike “real” bread, it will fuse together as it heats up.

    • Jennifer

      Funny you should say that AndreAnna, I actually sub tapioca starch for the arrowroot powder because it is much cheaper. Maybe I’ll just try adding a little extra next time.

      Toasting it does help, a bunch. However, if the kids make it in the A.M., by lunch time it isn’t that good.

      I guess I’m just searching for a “magical” ingredient! :)

      Thank you both for your thoughts!

  106. Rebecca

    I am allergic to eggs. Do you have an egg-free version of this recipe?

  107. SamIAm

    Can this recipe go in the bread machine on the gluten free setting?

  108. Mandie

    I have never been so disappointed in my life! I am still new to the low carb diet and was sooooo looking forward to this recipe since she REALLY talked it up. Not only did the bread NOT rise but it tasted very similar to cornbread! Now I’m from the south and do like cornbread very much but not for a sandwich! I’m trying to find a sandwich bread that much husband and three boys will like and this is not it. I am so fed up with these delicate no good recipes. And might I add that I’ve baked MANY loaves of bread trying to get a true whole wheat bread and after 5 years finally found the best recipe. And then soon after decided to do low carb and now this. Sorry so much whining…I’m still frustrated :(

    • Cory

      Whip the eggs until they are frothy. That’ll make it more voluminous. But, it’s never going to be like your standard breads. I make this almost every week, and I never bother with full sandwiches. I’ll make small open face tuna-fish sandwiches, or toast it and put egg salad or butter on it. Then it’s wonderful. I don’t think it will hold well with thin slices.

  109. Cassie

    I made it tonight & it was the bomb!!! Hubby & Son agree. Thank you, we have been eating low carb for a year now & having bread made me feel like I was cheating ;). Delish, You Rock.

  110. sorry to say I made this bread today with great hopes of “feeding my need” for bread.
    It looks fabulous, it really does-it rose perfectly- but it tastes just like all the rest of the GF breads… yuck.
    Cornbread-cardboardy… do you folks that are raving about this even recall what real bread tastes like?
    I am beginning to wonder if this raving over Paleo foods isn’t the foodie version of the Emperor’s New Clothes.
    I am a cancer patient that has a very limited diet- no sugar- no carbs, no legumes, no wheat, no soy. I am already a vegetarian- but oh how I loved my breads…I have been baking for years and love to cook. Now withs this restricted diet I am constantly looking to be sated.
    I will give 10 design hours ( $75 per hour) to anyone that can produce a real bread tasting grain free/soy free/legume free bread.

    • Ken

      I’ve never had it come out anything but moist, soft, and delicious. I have real bread at least a few times a month. It’s rather insulting to be told that because I enjoy something, I must not know what the “real” version tastes like. You probably just made it wrong.

    • Ravenna

      Did you make the recipe correctly? I find this bread recipe to be the closest to “real bread” and I have tried a lot of different GF ecipes over the years.
      Even my Dad and Mom who love their whole grain breads raved about it and asked for more. I especially love it toasted.

    • Susan

      There’s nothing like wheat-flour bread, in my opinion…I just love a fresh slice of quality authentic French bread or homemade oat bread , yummmmmmmmm. Wasn’t sold on this recipe the first time I tried it but really enjoy it now and if you can’t have grains it’s pretty darned delicious compared to the other grody breads out there. And it’s homemade which means you don’t have all the weird chemicals which is my favorite part. Stuff always tastes better to me when I know it’s better for my body. I do have to wonder about the stick of butter though……hmmmm.

  111. I was looking for a good gluten free grain free bread recipe, your bread recipe looks so good, I’m going to try it today
    Thank you so much :)

  112. Yet another love letter!!!!!! Thank you a thousand times over. I had been struggling with trying to go grain free for. seseveral mos, have not be en diagnosed but am certain that when I abstain from grains, my painful inflammation goes away and so does the considerable congestion I fought for yrs and ibs is gone and sleep is sooooo much better. I cannot thank you enough, I had tried a few recipes with almond flour that were disgusting. This bread is FANTASTIC!!!!!!!!! You are an angel, to those of us who want to still have the taste of bread without all the ill side effects, this is a God send!!!! To those who complain that the bread doesn’t rise properly, I am baffled. This bread doesn’t have yeast, of course it will be different, I don’t care if my bread is a litter flatter, because of this bread, my belly is a LOT flatter : ) You will be HARD PRESSED to find a better tasting grain free option. Thanks again!!!!!!!!!

  113. Just tried this the other night. Since deciding to stay grain free after a candida cleanse, I’ve been figuring I better learn how to make some bread! This was good! And best yet….it was an easy, uncomplicated recipe. Might play around with reducing the number of eggs (mine was a bit flat, kinda dense). Thanks so much for this!

    • Ken

      Whip the eggs, then use a beater on the mixture before putting in the pan. I do that at high speed, and it comes out much fluffier.

      • Anonymous

        thanks, ken! i just might try that. also, i have the feeling that a bit of “Cream of Tartar” might help too — especially if i beat the eggs! all my research turns up the “Cream of Tartar” as clear of grains, clear of gluten. looks like i’ll be making a v.2 next week :)

  114. brandi

    i just made this bread.
    The pictures look soo great. I wasnt sue about that many eggs and doubted the butter, but if produces a bread that great looking i know it will taste good.
    Smells great cooking, but DID NOT RISE AT ALL. so whatever size the pan you put it in thats how its gonna be.
    Came out of the pan great. This big flat bread lump. I ended up cutting it i half and cutting slices long ways. Cuts really great. only made 6 pieces of bread :(Considering the organic ingredients that is super expensive bread.
    First bite and this is the tastiest bread i have made, and have made many GF breads, but it almost made me choke, and my kids. Its crumbly in your mouth kinda dry, and goes down hard. I drank 2 glasses of water with one sandwhich meal. Afterwards my guts are hurting.
    So the taste is good, the texture way off. Maybe it does need yeast, and possible half butter half coconut oil, gotta figure out how to lower the eggs count also. I love flax so…..THIS RECIPIE NEEDS SOME WORK TO BE THE BEST

    • Ken

      Steps to making the bread rise:

      Whip the eggs. Get them frothy. All that air will force the bread to rise during baking.

      It might help to reduce the number of eggs. I’ve been using 10 large eggs for a double batch and that has worked very well.

      Make sure the flour is sifted. I usually sift the entire dry mix. That lets in more air.

      Use a mixer at high speed on the final batch (before adding butter). That lets in more air.

      I get these loaves to rise beautifully. Not as well as real bread, but the bread will reach the top of my loaf pan.

      I also started adding buttermilk flour, which seems to give it a little more softness.

      • Annie

        Ken, by “buttermilk flour” do you mean dried buttermilk powder?

      • Jennifer

        Do you think instead of using the whole egg, would egg whites work better?

      • Penny

        Hi Ken,

        When you make a double batch, do you bake it in two loaf pans or just one?

        Thank you for the tips!

  115. Annie

    Sorry if I am commenting on an issue that has already been posted–too many postings to read through all of them!

    I just made this bread; the photos really got my mouth watering.

    The first thing I noticed is that the batter didn’t turn into something you could pour. It was VERY thick, more like a cookie dough. I had to plop it into the pan with big spoonfuls and then level it out a bit. I kept looking back at the recipe to see if I left out some liquid ingredient or put in too much of a dry ingredient but no error there. Did anyone else end up with a stiff batter?

    I had also buttered the pan and dusted it with a bit of rice flour (I’m not totally grain free yet). The bread dropped right out of the pan.

    But, like another person wrote, it didn’t rise a bit. And it’s far from having the stability of a sandwich bread–it’s a bit crumbly. The taste is fine especially while still warm with a big slather of butter. I can’t see making a sandwich out of it.

    Thank you, AndreAnna for sharing this recipe. I might try it again using Ken’s idea about whipping the eggs more and sifting the flour. I used a hand whisk and really whipped up a storm but maybe I need to use something electric next time like the whisk attachment on my immersion blender.

    I have so many duck eggs that next time I will use them instead of the chicken eggs and just cut down the number to 4 or 5. (I have a little flock of quackers)

  116. Brigette

    Wow! Absolutely fantastic bread! It even passed the toughest of critics: My Kids! Thank you so much for creating such a delight for my family. I feel like I’m indulging and I’m not!

    Just to add on to the the earlier conversation on corn as a grain or not, I just wanted to add that what is important is realizing we’re all individuals and react differently to things. It also depends on the reason we’re going “grain-free”. For me, it was for Candida so I had to avoid most all grains, but corn was considered okay, as was brown rice. For others such as those who are strictly concerned about GMOs, then corn should be avoided unless it’s certified non-GMO. Other’s can’t have it due to diverticulitis or other health issues, but in a baking powder, it might be fine. No one is wrong. It’s okay…we’re all different! Thank goodness!

  117. Mary

    Could you use Almond flour instead of coconut flour? My boyfriend is allergic to coconut, so I’m trying to find a bread that is grain free, yeast free, dairy free, soy free, egg free. I have to go without those foods for 4 months after my IgG test.

  118. Marcela

    My bread didn’t rise. How beaten should the eggs be? Plusmitmtastes like egg way too much. Any suggestions?

  119. Jennifer

    Hi There,

    This is a super life saving recipe!!! Thank you for sharing it, and not putting your secrets in a book we would have had to purchase. You saved me as a Mom of three carb-eating lil’ sharks, and a husband that wouldn’t know what to do without his bread, LOL.

    I do have a question, has anyone used the Ener-G egg replacement, and how did it turn out? I am not trying to be picky, just eliminating some extra cost (maybe) and a little eggy taste that my oldest is getting used to, but thought this might help with the taste. The bottom line is…it’s healthy, it’s full of protein, and calcium, the good calcium I fortify my homemade almond milk with. :-)

    God Bless you and keep it up!!! I think this is the best, and healthiest bread.

  120. Angela

    OK, here’s my love letter:

    Thanks, Man!! You did a ton of experimentation and saved me a LOT of work. I was prepared to go through a lot of material to play with recipes to get what I wanted. I happened upon your recipe tonight, and after reading your story I went for it and just made a Hemp Protein, Almond Meal and Coconut Flour version of your recipe. It came out GREAT and is slicing fine 10 minutes out of the oven. AND, it tastes really good – better than I expected. I’ve never tried hemp for any baking before, so I’m really pleased. This is definitely a base recipes I can now take a play with. I think I’ll back off the baking soda and baking powder next time because I can taste it as an after taste. But, otherwise – FABULOUS!

    Thanks a lot for all your hard work figuring this out, and thanks for sharing!!

    • Maya

      Hi Angela,

      I use Hemp too, could you please tell me how much Hemp Protein, Almond Meal and Coconut Flour you used? I’d love to try this! Thanks!


  121. Abby

    This is my love letter! <3
    I made this today and it came out exactly like yours. After being disappointed with every gluten-free bread I've ever bought, this homemade loaf is nothing short of amazing. I will definitely make it again and will probably experiment with some favors like rosemary or raisins and cinnamon for fun. My loaf has great height and texture and is perfectly moist. A totally plain piece is a 'smidgen' eggy, but not overwhelming so, and it is easily unnoticed with a small spread of butter. Wonderful recipe!
    After reading the many comments about the consistency before baking it and also about the loaf not rising, I thought I would share what I did. I whipped the eggs, Greek yogurt, and coconut oil in my vitamix for about 15 secs or so and then added the melted butter and blended it a little longer. So, this part was very light and frothy when I add it to the dry ingredients. I didn't have flax seed or flour, so I ground psyllium husks in my coffee grinder and used that instead. The mixture was similar to a thick batter when I poured it into my loaf pan. I sprayed my loaf pan with coconut oil first and it slid out easily when cooled. Thanks again for the recipe!! I can't wait for my husband to come home and try a piece!

    • Anonymous

      I had three bread recipes and this was the third one I tried and the best one yet. I am so grateful that you shared your recipe with the world of folks that need Grain free and Gluten breads. Carolyn

  122. Kara

    Thanks for the recipe! I’m making it today, and later I’ll be comparing it to the grain free bread on

    I will let you know the differences. I went grain free 10 years ago and never dreamed I could eat bread! I’ve seen delisous bread with almond flour, but I’m still aware of calories until I get down to the weight I want to be.

    I’d like to try a loaf with an old banana as well. I’ll reduce down the eggs and increase the soda. Will report back. Thanks!

  123. Gillian S.

    This looks delicious! Do you happen to know how many calories are in 1 slice of this bread?

  124. Maya

    Soooo Satisfying, Soooo yummy – <3<3<3! I had 2 slices out of the oven, and then another 2 toasted out of the fridge this morning. Yum. And for my low-carb high-protein mostly-grain-free diet, this was great. I did do the baking powder substitute with 1 part baking soda 2 parts cream of tartar and 2 parts starch (1 greenbean starch and 1 tapioca starch) and it worked like a charm.

    Unlike others, my bread did rise, with nice little crackles down the middle. It's still a dense bread, but I see with more whipping the eggs and sifting the flours I can get more height.

    Today I'm going to try a sugar-free sweet combination version instead of savory by doing this:

    1/2 c. coconut flour, first sifted then measured
    1/4 c. lucuma powder, measured then sifted
    1/4 c. flax seed meal (or chia seeds)
    2 tbsp arrowroot, measured then sifted
    3/4 tsp baking soda, measured then sifted
    1/2 tbsp Apple Cider Vinegar
    1/4 tsp salt
    1/4 tsp vanilla extract
    2 tsp. cinnamon
    1/8 c. chia seeds (plus 1 tbsp) (or sunflower seeds)
    6-7 eggs, beaten (I'll test with 6, then go to 7 only if needed) (the more you whip the eggs, the fluffier the bread will be)
    1/2 c. melted coconut oil
    2 tbsp vanilla yogurt (Greek) or sour cream

    1. Combine dry ingredients (except the 1 tbsp extra seeds).
    2. Combine wet ingredients minus coconut oil and then whisk the wet mix into dry mixture (mix them in a mixer on high if possible, rises better). Add coconut oil.
    3. Transfer into 9×5 loaf pan, sprinkle with the extra seeds.
    4. Bake at 325 for 40-50 minutes.
    5. Try the bread with butter, raw honey or jam.
    6. Put remaining in refrigerator as due to its high-egg content it will stay fresher longer.

    If anyone else tries this I'd love to hear what you did and how it worked out.


    • Maya

      PS: I did this just now and OMG I LOVE IT… Soooo satisfying as a breakfast bread or cake base. I did double the vanilla though and used only 6 eggs, yum yum yum. THANK you for such a great base recipe!! <3

  125. Billy Ray

    I am really interested in doing this in a bread maker, has anyone had success doing this, or what modifications do you do to the recipe to do it?

  126. September 14, 2013

    With a title like that, I had to try it! I was not disappointed. Wonderful bread! I lined my pan with parchment paper (spray pan, press in paper, spray paper). I used an electric mixer. Had no arrowroot and subbed tapioca flour. Forgot the seeds by accident, but put them on top. Wonderful flavor – onion powder a nice touch. Thank you so much for the wonderful recipe.

    Susan B.

  127. Melissa

    I made this bread this morning, based on the title–have tried other GF bread recipes and they are usually rather dry.
    This one was terrible. I followed the recipe with one exception: I had no arrowroot so I subbed potato starch. Other than that, I did it exactly as the recipe indicated. I ate one piece, found it really dry even with butter on it; tried a second piece, ate one bite and threw the entire loaf in the trash.
    It had a weird taste, and was so dry I could barely choke it down. :( Going to stick with a different recipe that, while a tiny bit dry, was a lot better than this one.

  128. Catherine

    Wow, This is fantastic bread! I have recently gone gluten free as much as possible and have always preferred a more dense bread anyway. Didn’t have arrowroot so used almond flour (I make my own). It didn’t rise much but it tastes fabulous and is the best recipe for lc/gf bread out there in my opinion. I might try 1 tbsp of Xanthan next time. I will make again and again!
    Thank you so much for posting this recipe!!!

  129. Lauren

    Made this bread today – tweaked the recipe as needed based on what was in the pantry and what I can and cannot have – mine did not rise, so was a bit dense – but was excellent. Loved the flavor and texture, and can see with some egg whipping and possibly different coconut flour (used Bob’s) that this will be a staple. I shared this with my mother in law who is also GF/sugar free and she really enjoyed it as well. We both look forward to making this again, soon!

  130. Hi,
    First of all, thanks SO much for taking the time to experiment the way I KNOW one has to to make stellar bread. I SO wish I could post a photo of the gorgeous loaf that emerged from my BREADMAKER. Yup. I have a Black and Decker 3lb machine and used it on the gluten-free setting for a 1.5lb loaf. Great texture, sliced like a dream. My only issue (and it’s a fairly serious one): the loaf had a vague shrimp flavour to it! Definitely fishy. I had my Dad try it too and while he loved it (I served it with an Indian meat curry), he also found it smelled fishy.
    I seem to be the only person on the face of the planet to have this issue with your recipe. I googled for an hour and have concluded that it MUST be the flax meal (which I have been storing in a cool cupboard instead of the freezer. Bad, bad, I realize now). But I’ve always found it arbitrary that the store I buy the flax seed or meal from keeps it on the shelf for who-knows-how-long and then I suddenly have to bung it in the freezer or ELSE!
    I am now wondering if I should eat the rest of the loaf (like I said, it doesn’t taste BAD, just shrimpy) and start over. But am scared that my flax meal will never be fresh enough. After all, the stuff in the jar in my cupboard smells perfectly fresh and slightly nutty. No fishy pong at all. Any thoughts?
    This recipe was how I discovered your blog and now I’m a fan for life. <3

    • Rebecca

      Mine had a flavor as well. I think it was an egg flavor. I only used 6 eggs because I used jumbo eggs and they are HUGE. Other than that it was awesome. The flax meal gives it a corn bread texture

  131. Wendy

    It would be awesome to know how many carbs were in the bread, so we can work out how many per slice? I havent made this yet, but it is on my absolute to do list. I am allergic to seasame seeds, any suggestions on what else I could use?

  132. NicoleAnnelisse

    Hi there, I can’t wait to try this recipe.! I was wondering though, what are your thoughts on using ground chia seeds in place of the flax, and xanthan gum in place of arrowroot? Such are the things I have in the house at the moment…

    • Maya

      I’ve done it. The chia seeds you can use whole – flax digests better ground. The xanthate gum will give a different texture than arrowroot – it’s better to use any other starch for arrowroot – tapioca starch, potato starch, ground rice flour, green beam starch or heaven forbid GMO corn starch – these starches all swap for arrowroot, but not xanthan gum. You use xanthan gum sparingly as an additive to replace gluten texture, not as a starch alternative.

  133. NicoleAnnelisse

    Hi there!

    this recipe looks scrumptious. A question though, what do you think about substituting flax seed with chia seed, and the arrowroot with xanthan gum?

    Would love to hear your thoughts! Thanks!


  134. Yogaguerillagrrl

    Just made this bread and it is fabulous. It’s light and airy but not very tall… A bit like me so I’m not complaining. I experimented and subbed 1/4 cup teff flour for some of the coconut. I used home made raw cream cheese / sour cream in and a splash of whey, added some chia seeds as I do with pretty much everything and sprinkled activated sunflower seeds on top. I was so worried it wouldn’t work as the ingredients could be expensive ( though we have our own chooks so big fresh eggs are plentiful ) but hot out of the oven it is divine. My son said ” It’s still yummy but I don’t like it ” then gobbled it up and asked for more. Hmmm.
    Once it is cool I’ll try it with that home made raw cream cheese and chives. I’m happy! Thanks!!!!

  135. Hi, is there any way to make this bread without eggs? Or is that asking too much from this recipe? Tnx in advance…

  136. Becky

    I made this recipe with a few modifications and it was amazing! Bread has always been my favorite food and after going 4 months without it this recipe was a god send! I can’t have flaxseeds or sesame seeds so i omited the sesame seeds and replaced the flax meal for almond flour. In my opinion it was still good!

  137. Abby

    I just love this beard recipe. I have been so disappointed with the gluten-free beard available on the shelf and was excited to try something new. I have not been disappointed.

  138. Abby

    I just love this bread recipe. I have been so disappointed with the gluten-free beard available on the shelf and was excited to try something new. I have not been disappointed.

  139. Sandy

    My daughter has suffered with gluten intolerance and many other allergy issues for years. She really misses just having a good sandwich once in a while. I came across this recipe in a quest to make her a loaf of bread that tastes like “real” bread. It just came out of the oven and looks beautiful (better than most conventional breads I make). The real test will be the taste test. I’m very excited for her to try it and will update you on the results. Thank you for sharing your knowledge and helping others to overcome food allergy dilemmas.

  140. josie

    Wow wow MY SON CAN HAVE BREAD!!!!?? hes autistic and i did a lot of research about the diet (no gluten, diary, soy ectect) because i’m doing everything and anything before drugs. but oh my taking away his pb&j is horrific. he hates the grain free/gluten free taste free crap that they sell for a weeks wages at the store. thank you so much. you more or less gave my kid his life back.

    the only thing i have to change is the butter but that’s an easy fix.

  141. Mishy

    Hi AndreAnna
    I’m making this bread for the first time … SO EXCITED .. The smell coming from my oven is SENSATIONAL!! My son and I have just gone gluten, yeast and grain free on a detox .. Along with a great deal of other things. Can’t wait to try it .. Made some mini muffins with it too .. Did a double batch. I’m looking forward to letting you know how it went.

    Thanks for the awesome recipe.

    Mishy :)

  142. Will

    The Aloha Nu brand seems to be non-existent lately. Any other suggestions?

  143. Rita

    This was the first Paleo bread I’ve made and I’m about to make it for the second time. I can’t get over how great this tastes AND how quick and easy it is to make! Thanks SO much!!!

  144. meagen

    I just made this and unfortunately this didn’t rise. It just came out like a dense and mushy mess.
    Any suggestions? I even weighed out all of the measurements for accuracy, and I have an oven thermometer.



    • Anonymous

      I have made this bread once, on the weekend. I used a hand blender to mix the wet and dry ingredients together…and I mixed WELL. Mine turned out as a heavier denser bread, but it definitely did not turn out as mush. Also make sure you bake it long enough.

    • Pia

      I have made this bread once, on the weekend. I used a hand blender to mix the wet and dry ingredients together…and I mixed WELL. Mine turned out as a heavier denser bread, but it definitely did not turn out as mush. Also make sure you bake it long enough.

  145. Darlene (Rose) Hominick

    7 eggs! Wow that is a lot of eggs, but so worth it if it gives you a great gluten-free bread, I think. Is this the reason that most GF bread needs to be kept in the fridge?Just wondering if it is because of the eggs. Does this bread freeze well and how long does it stay fresh in the fridge. I have a very small household, just me and hubby and was wondering about this.

  146. Trudy

    Hi – I made this a couple of days ago and I would not call it a ‘bread’. However, I would call it a loaf and it is very, very tasty. I made it without the onion powder and seeds as I had neither in the house. It almost looks and tastes like Banana Bread!

    I doubt whether I would use it for a sandwich or for toast but as a tasty snack that reminds me of a banana loaf then this is one recipe that I am adding to my recipe file.

    Thanks. PS – it is so nice that I can use the recipe as is. Why? I am allergic to ALL nuts and am discouraged when I have to try and modify a recipe to replace nut flours. Again, thanks for this recipe.

  147. now when you say “pour” into a loaf pan, should the dough be liquidy enough to pour? mine was not! perhaps I did it wrong :(

  148. I would like the steps, ideas, or websites that can help me start a website that I can make money off of companies advertising on it? Any help websites or ideas on how to start one and what I need to start one.. . Much appreciated..

  149. Cheryl

    Can this be made with less eggs? Is it lighter then? Would I increase the yogurt for the eggs? Thanks!

  150. John Imbrogno

    Thank you for the recipe


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