Kick-Start Your Paleo Diet, Boost Your Energy, & Lose Weight

90-Second Microwave Paleo Bread

Louise | October 29
Microwave Paleo Bread #paleo #recipes #gluten-free

This is too great of a recipe not to share again, even though there are loads of different versions of it on various websites (like here and here).

To make a loaf of bread instead, check out this recipe here.

The important ingredients in this recipe are: almond flour, eggs, baking powder, and salt. If you have just those, then you’re good to go! Of course, it can taste very different depending on exactly what you use.

Click To Email This Paleo Bread Recipe To Yourself

This is what one of our readers (Betty) told me when I asked her how she liked this recipe:

I have made it every day since I got the recipe. It is amazing toasted.

So, I hope you will enjoy it too!


If you want to experiment with it, then let me just tell you that the recipe proportions for this bread is around 1/3 cup of almond flour, 1 egg, 1/2 teaspoon baking powder, and a pinch of salt. Mix well, then put in a normal-sized mug and microwave for approx. 90 seconds on high. Yeah, it’s that simple!

Microwave Paleo Bread Infographic – Please Pin

Microwave Paleo Bread #paleo #recipes #gluten-free

So what was the specific recipe I used?

Here are the dry ingredients: almond flour, chia bran (optional – I’ve started making this without this ingredient now), baking powder and pinch of salt.

Paleo Bread Mix

Then add around 2 and 1/2 tablespoons of oil to the mixture too. Coconut oil or olive oil works fine, but I find butter is the best (of course if you’re not eating any dairy products, then stick with coconut oil or olive oil). Here’s everything added:

Paleo Bread Mixture

Grease a mug or bowl (or microwavable container). I like using a mug because then you get a nice small cylinder of bread that you can cut into 1/2-inch thick slices. Those round slices remind me of crumpets!

After microwaving for 90 seconds, let it cool for a minute or two before popping it out of the container (it should come out easily if you’ve greased it). Then slice and eat. As, Tammy Credicott suggested in her version of this recipe in Paleo Indulgences, toasting the slices also works well (I use the broiler on 550F for 2 minutes, but a toaster oven or oven would work too).

Click To Email This Paleo Bread Recipe To Yourself

Sliced Paleo Bread

Of course, this is just the basic of basic recipes, and you can spice it up with some Italian seasoning or some fruit mixed into the batter. When making the basic bread, I’ve found that my favorite way of eating this Paleo bread is with a hot bowl of chilli, but it also tastes great with some paleo jam or dipped in some soup. It’s not the best bread you’ve ever had, but it’s pretty good for 6 and 1/2 minutes of cooking!

Variation 1 of Microwave Paleo Bread Recipe – Chia

My original variation of this bread recipe used chia meal, which when mixed into the bread dough mixture acts as a binding agent. Flax meal acts similarly (hence why you can use flax to replace eggs in recipes).

However, because chia and flax meal are hard to find sometimes, I developed a version of the recipe that was simpler and only uses almond flour.

Variation 2 of Microwave Paleo Bread Recipe – Almond Flour Only

This is the variation that’s in the recipe box below. There are only 5 ingredients, and they’re all fairly easy to find. If you don’t have almond meal, then just buy raw whole almonds and use a blender or food processor to grind them into a rough meal.

Personally, I prefer this version to make toast (just slice the bread into 4 round slices and toast it in the oven or toaster oven).

Variation 3 of Microwave Paleo Bread Recipe – Arrowroot Flour

Many people found the bread to be a bit oily, so I’ve found a new variation of this recipe that adds in arrowroot flour and coconut flour and less coconut oil.

This produces a less oily Paleo bread that still tastes delicious.

The exact recipe uses 1/4 cup almond flour, 1/2 teaspoon baking powder, 1/8 teaspoon salt, 1 egg, 2 tablespoons coconut oil, 1 tablespoon coconut flour and 1/2 tablespoon arrowroot flour.

90-Second Microwave Paleo Bread Recipe #paleo #bread #recipe

Want More Paleo Bread Recipes?

We compiled a list here of Paleo bread recipes and a list of Paleo zucchini bread recipes.

Paleo Microwave Bread

Microwave Paleo Bread

  • Author: Louise Hendon
  • Prep Time: 3 mins
  • Cook Time: 2 mins
  • Total Time: 5 minutes
  • Yield: 4 small round slices 1x
  • Category: Snack



  1. Grease a mug.
  2. Mix together all the ingredients with a fork.
  3. Pour mixture into mug.
  4. Microwave for 90 seconds on high.
  5. Cool for a few minutes.
  6. Pop out of mug gently and slice.


  • Serving Size: 1 slice
  • Calories: 132
  • Sodium: 152 mg
  • Fat: 13 g
  • Saturated Fat: 5.25 g
  • Trans Fat: 0 g
  • Carbohydrates: 2 g
  • Fiber: 1 g
  • Protein: 3.25 g
  • Cholesterol: 66.25 mg
Kathy - February 16

This is wonderful – my husband surprised me with the recipe a few days ago and we’ve made it everyday since. Thank you!

    Louise - February 17

    I’m so glad Kathy – I love it and taught my dad (who is diabetic) how to make it!

Sepideh - March 30

Amazing…It was the best paleo bread I have ever had. Thank you.

    Louise - March 30

    So glad you enjoyed it!

Myra - June 4

Thank you for this recipe. This is so amazing – easy and delicious! I made it already three times today – the first time to see how it turns out, the other times because it was so good. My 10 years old son loved it and couldn’t stop eating it as a desert with a little maple syrup. He said that it tasted like Yorkshire pudding. In one of them I replaced the half spoon of butter with 1 tablespoon of unsweetened apple sauce – it became more moist and puffed up more than the others. I could still toast it in the toaster and was very good.

    Louise - June 4

    Glad you and your son liked it, and great idea with the apple sauce!

Mariana - June 13

This is delicious, surprisingly easy and fast to prepare! I’ve being eating paleo for about a month and discovered your blog this week. I will definitely be following you and trying lots of your recipes!

    Louise - June 13

    Thanks Mariana!

Edwin - July 16

i just made this and it turned out great.. i just have one question… any idea on how to make it a little bit more easy to swallow? its kinda dry.. maybe some shredded apple?

    Louise - July 16

    You can dip it in some olive oil or coconut oil. I’ve also spread homemade cranberry sauce on it.

Janet - July 30

I toasted mine, and topped with a drizzle of maple syrup…instant French Toast!! Yum.

Petra - August 1

Thank you so much for this recipe. I haven t had bread since starting Paleo about 3 1/2 months ago. Then my husband asked me to make him Zucchini Blueberry Bread, which I find irresistible. I made his bread last night then found this recipe. I made it today. I added some shredded zucchini and a handful of blueberries to it. It appeared done after 90 seconds but had a raw section inside. So I simply microwaved it a little more. It was absolutely delicious. Thanks again.

Petra - August 2

Thank you so much for this! I have always LOVED bread and made my own before going Paleo earlier this year. Now my husband asked me to bake him Zucchini Blueberry Bread, my absolute favorite, more of a cake than bread. I knew it would be irresistible for me. The day I made his bread, I found your post (again). You said we could add fruit, so I added shredded zucchini and blueberries. AWSOME! Although it appeared to be done after 90 secs., there was a raw section inside. I put it all on a plate and microwaved a bit longer. What a great make over for an old-time favorite. Thanks again.

PaleoFast - August 16

Thank You Dear Ancestral Chef,

This is definitely a *brilliant* Paleo Demo for easing relatives and friends into Paleo!

Do you mean “Baking Soda” when mentioning “baking powder”?

    Louise - August 16

    Hi, baking soda is different to baking powder.

Annette - September 20

Just made this (Literally….it’s still hot) and I gotta say, I was skeptical! When it started to balloon out of the cup I was terrified! BUT, it legitimately tastes like a grainy bread. I’m using this for open faced sloppy joe tonight so I’m gonna toast the next batch. For those of you wondering, I used 2T of ghee instead of the 2.5 of butter. Came out perfect. 552 calories/16g protein for the whole “loaf”. Not that us Paleo kids care about calories. wink wink.

    Louise - September 20

    Thanks Annette!

Dulcinea - October 2

Could I use coconut flour instead of almond flour?

    Louise - October 2

    I don’t think it would work the same, but you could give it a go. You can use ground up almonds instead of almond flour or another type of nut ground up.

Andrea - October 13

This bread is great! Is this amount/serving for one person, or 2??

    Louise - October 13

    Ingredients make enough for 1 person (size of a large muffin).

Jodi - October 16

I added a bit of honey as my daughter wasn’t too sure of it. Tastes great she was happier. Makes a great pb sandwich for her as she is gluten intolerant

jolene - October 19

Wondering if you could bake this instead of microwaving? I am against using microwaves.

    Louise - October 19

    Hi Jolene – I’m pretty sure you can bake it, but I haven’t tried it.

Kaarlo Moran - November 16

Can I say how great this bread tasted?? I was actually skeptical about the 90 sec microwave cooking time but when I let it cool, cut a slice and tasted it, all doubt left! This was truly delicious and only wonder what else i can use to make breads like this.

    Louise - November 17

    Thanks Kaarlo – glad you liked it 🙂

Michelle - November 18

How many calories is this ?

    Louise - November 18

    I haven’t done exact calculations, but based on my estimates, I’d say around 300 calories.

Sangeeta - November 27

This sounded like a pretty cool recipe. However when I tried it, the end result had more of the consistency of the inside of corn bread rather than bread. There was no “crust”. It was slice-able, but way to crumbly to toast or dip in soup. It was still delicious though.

I measured out all ingredients and microwaved on high for 90 sec. But I am pretty sure the problem was my microwave.. I own one of those flat-bed, inverter microwaves. It usually takes me 1:30 instead of 1:00 to heat up a cup of milk. So I guess I should have let the bread cook for longer. Does anyone have any experience with this sort of microwave?

    Louise - November 27

    Hi Sangeeta – the timing will definitely vary a bit depending on your microwave. If, after letting it cool for a few minutes but before you take it out of the mug, it feels really soft still, you can just put it back into the microwave for 30 seconds.

Audra - November 30

This is incredible! I have a big mug and will be trying it with a double recipe next! I also added cinnamon and nutmeg just for a touch of flavoring.

Meagan - December 1

This looks great, is there anyway to replace the egg?

    Louise - December 1

    Meagan, I haven’t tried these options out, but I think these may work as replacement for the egg:
    EITHER: (A) 1 1/2 tablespoon water, 1 1/2 tablespoon oil, 1 teaspoon baking powder
    OR: (B) 1 tablespoon gelatin, 2 Tbl. warm water.

      Hali - April 4

      I tried using the gelatin substitute and couldn’t get it to work. Part of the mixture solidified and the rest just boiled around it. It didn’t puff up very much either. I loved it with an egg, though! 😉

        Louise - April 6

        Thanks Hali!

      Dawn - July 22

      Louise, apple sauce and a little water make a great replacement for eggs.

Rose - December 28

Easy to make, fast, tasty & tasty!
I toasted it!

Rachael - January 3

Are there some ways to modify this recipe to help cut down on the fat content (for those of us who are trying to drop a few pounds)?

    Louise - January 7

    Most of the fats are pretty healthy in this, but I’ve found that cutting back on nuts and sugars helped me lose weight.

ed - January 8

I just made this bread with a little added garlic powder and oregano and it was fantastic!
I can’t wait to experiment with other flavorings.

Mark - January 17

Since doing low carb the one thing I’ve really missed is bread. I used to eat it with almost every meal. My wife has been very negative about paleo bread recipes saying that it would be dry and crumbly. Well, I made some bean soup with ham and finally made your microwave bread. IT WAS FANTASTIC!!!!! I gave my wife a bite and she was amazed. It was moist, soft and delicious. Especially good knowing that it’s good for me, with no gluten or any other killers. Thank you so much for this recipe.

    Louise - January 17

    Thanks Mark! So glad you both enjoyed it 🙂

Shachar - January 18

The bread was great, like corn bread, but it turned out really greasy. I find that this is the case with many paleo bread recipes. What am I doing wrong?

    Louise - January 19

    Hi Shachar – what oil are you using? You could try toasting the bread slightly in the oven or toaster after slicing it.

Sarah - January 21

I enjoyed the concept of this recipe and decided to give it a shot. My gut reaction by looking at the ingredients i though the salt would be too much. I was right. I have tried this recipe twice. Both times it came out entirely too salty. I even halved the salt the second time. This recipe was a total flop for me. I followed the recipe exactly with the slight adjustment to the salt the second time. I think it needs a pinch of salt and maybe less baking powder. Perhaps adding honey or maple syrup will curb the saltiness but that would defeat the purpose of having an unsweetened bread. More experimenting is on the horizon for me. Thanks for sharing.

    Louise - January 22

    Thanks Sarah – you can totally omit the salt in this recipe. The baking soda does make it a tad salty too, but it should be a lot less salty if you omit the salt completely. I’ve found that different salts can vary a lot on saltiness, so it’s always good to use salt to your own taste.

      Sandra - January 16

      The recipe calls for baking powder, not baking soda.
      I plan to double recipe and bake in toaster oven.

Tracy J. - January 25

I tried this today. I used flax instead of chia bc I had it in my pantry. I sliced and toasted it, and served it with a roasted butternut squash soup on a freezing cold day. I was very impressed! Right out of the microwave it seems disturbingly eggy. But after toasting it, the texture was so bread-like. I can’t wait to make this for my husband who just jumped on the paleo wagon. Thanks for a great, simple recipe.
I’m really interested in trying this with some fruit and either maple syrup or coconut sugar. Do you have any sweet versions of this recipe?

Debra - February 6

I follow an ultra low carb diet. This is the best recipe ive found thus far for microwavable almond flour bread, and Ive tried a few. Between the almond flour and the butter (or oil), it winds up being pretty high in fat, so i wont be making that often, but for a treat once in a while when im craving bread, itll be my go to. Thanks!

    Louise - February 6

    Glad you like it Debra!

happy gf - February 16

I used 1/4 tsp of baking soda instead of baking powder but kept everything else same. This was amazingly good for a microwave recipe. Ty so much now i can enjoy bread with my eggs again !

sarah kennedy - February 17

Help, I made this today and it came out all biscuity! Did I cook it for too long?

    Louise - February 17

    Possibly – different microwaves will vary. You can try a lower setting on the microwave or cook it for shorter.

Tara - February 26

Delish! Nice to have a quick bit to add to a meal!

Kelly - March 3

Does anyone know how many calories are in one slice of bread if one batch makes 4?


    Louise - March 3

    I would estimate around 50 calories (mostly from the almond flour and the oil).

Kelly deSerres - March 5

Hi Louise,
Thank you for responding back! I just love this bread but recently started a strict diet and stopped eating it. At least I can try to fit it in now. =)


Angela - March 6

This recipe was amazing! Super easy, and not too many carbs! Do you have a recipe for sandwich bread that’s low carb or paleo?

Amber - March 16

WOW im in love I made this for the first time today! I took out 1/2 tbs ghee added an additional 1tbs of apple sauce and cooked it like it says now I’m eating it will some raw honey and its AMAZING!!!

    Louise - March 17

    So glad you like it Amber 🙂

Lia Schae - March 22

I had just made some coconut oil based buttery spread and was craving rye toast, so I made a double batch, subbing 1 tablespoon almond bran for an equal amount of chia. I sprinkled in some caraway seed and onion powder. I divided the mix between two 3″ square glass pans. 99 seconds each in the microwave (1100 watts). I split one of the loaves horizontally and toasted it. Absolute perfection.


    Louise - March 23


Amy - March 25

It is delicious and easy to make, very happy to find this recipe. I usually make it with coconut flour instead of Chia. Anyway, is chia in this recipe mean chia seeds? If not where can i get Chia? I have chia seeds but never heard chia but itself? Please let me know, thanks!

    Louise - March 31

    Hi Amy – the recipe uses ground chia. You can place chia seeds into a coffee grinder, and that works!

Lisa - April 4

I just made this with bacon grease and added blackberries! I think I’ve just ate heaven!!!

    Louise - April 6

    Wow – great additions!

Joanne Petre - April 12

This is awesome! I’ve tried other recipes with coconut flour, but this is so much better! I’m going on vacation and made up some to-go baggies so all I’ll have add is the egg and butter. Now I can enjoy some bread at family dinner! 🙂

    Louise - April 12

    So glad you liked the recipe Joanne!

Patti - April 27

anyone know what the carb & finer gm count is this for diabetics in the crowd that need to keep track?

    Louise - April 27

    Hi Patti – I haven’t done a thorough check, but none of these ingredients contain hardly any net carbs. The bulk of the ingredients is the almond flour, and this website shows it to have zero net carbs (all of it is dietary fiber).

    I would estimate 1-2g of net carbs per serving to be on the safe side if you’re counting, but I would welcome someone who has done a better nutritional analysis to comment.

Sophia - May 1

Just wondering. I am going away from the weekend and bringing this wonderful bread along with me to make sandwiches. Is the bread okay not being refrigerated or should it be kept in refrigerator?

    Louise - May 2

    Thanks Sophia – It should last a day without needing refrigeration, but since it has eggs in it, I’d feel more comfortable if it was refrigerated.

Dean Baker - May 8

thankyou, this is my second week eating just paleo and it has changed my life. This is great, I just made it and it was delicious….i’m going to add banana next time so I can have some banana bread……i love paleo!!!!

    Louise - May 9

    Thanks so much Dean 🙂 So glad you’re loving paleo!

Brooke - May 17

Wow! I was really skeptical about this and to top it off I didn’t have any almond flour when I got home so I made some in my food processor and it wasn’t very fine…but this turned out AMAZING! So impressed – thank you! thank you! thank you!

    Louise - May 17

    So glad you liked it Brooke!

Marisa - May 26

I was craving an sourdough bread made with olives and rosemary, and haven’t touched bread since starting the whole life challenge. I had a green olive temenade that I mixed in along with a pinch of dried rosemary and a tbsp of coconut flour (I live in Denver). It was delish and I was so excited to have bread again. Thank you!!!!!

Christa - June 9

I have an intolerance to eggs, so I’ll try the suggested replacements. It’s hard to find any bread recipes without egg!

    Sarah - December 2

    try using applesauce (:

Wendy - June 12

I haven’t tried any paleo bread recipes, other than this one just now. What a pleasant surprise! Easy peasy! And I just used the four ingredients, no oil. Didn’t even grease the mug! Awesome!

    Louise - June 13


RoxC - June 14

I tried this, and was amazed! I immediately tried another batch, this time I added three tbs shredded cheddar cheese, garlic powder, parsley, and 1 tbs hemp seed. Man, this is unbelievable! You can modify this recipi any way you want. I’m not paleo but I eat whole, natural foods. Thank you so much for your recipe .

    Louise - June 17

    So glad you enjoyed it!

Georgene Lockwood - June 17

I just made this and it was super delicious, but a little crumbly. I followed the directions exactly using almond flour, coconut flour and coconut oil instead of the ghee. I’m thinking an extra egg might bind it together a little more and perhaps cooking it just a little bit more, maybe 2 minutes instead of 90 seconds. I’m going to experiment. I also like the idea of using a half Tablespoon of applesauce as well. I have been Paleo for over a year and have really been craving bread. Usually I make pumpkin or zucchini pancakes to take care of it, but sometimes you just want BREAD. This is so easy and so quick and just perfect for one person (my husband doesn’t eat completely Paleo). Thank you. Hopefully my changes will work to make it a little more solid.

    Louise - June 21

    Thanks! I wonder if the length of time in the microwave plays a big difference since the highest power setting on different microwaves differ a lot (perhaps a shorter microwave time will help the bread to retain more moisture).

Miriam - June 20

Hi Louise, I discovered this recipe a few days ago and made thus phantastic bread already several times. Do you think it would work with cashew flour aswell? I am having a friend over for dinner and she can’t eat almonds…

    Louise - June 21

    Yes – it should work, but I haven’t tried it. Please let everyone know how it tastes if you try it!

Elizabeth Inch - June 22

I’ve been on Paleo for a month so still trying to find my way around the new food choices.

I tried your microwave recipe out – almond flour, egg, salt, baking powder. The taste was what I’m looking for, but oh, it is so very dry. Can I add oil or butter to this recipe to make it moister? Can I use a combination of almond flour and coconut flour?

    Louise - June 23

    The recipe actually calls for oil (the last ingredient). You can use ghee or coconut oil (or butter). That should make it much moister.

      Elizabeth Inch - June 25

      Thank you I must have missed it. Can I use a combination of almond flour and coconut flour? If so, what ratio?

Elizabeth Inch - June 25

Oh dear I’m sorry. I have just found that recipe again. What I’m asking is – can I reduce the quantity of almond flour and increase the coconut flour?

Jen - July 1

I just made the best no-grain banana bread ever–in the microwave!!! Ten minutes of anticipation is a whole lot easier to tolerate than an hour, just sayin’…
Here is the recipe if you’d like to make a healthy treat:
1/3 cup almond flour
1 tablespoon coconut flour
1/2 teaspoon baking powder
1/8 teaspoon salt
3 Tablespoons egg whites (you can use a whisked egg instead if you’d like)
2 tablespoons coconut oil melted
1 whole over-ripe (really good and brown) banana
1/2 teaspoon vanilla
1/2 package of Stevia (the small single-serving ones like for coffee)
Grease a coffee mug with coconut oil.
Mix and mash together all the ingredients with a fork in a bowl.
Pour mixture into mug.
Microwave for 3 minutes on high. Check it. Cook in 30 second intervals until mostly set (mine looked a tiny bit mushy on top after 3 minutes 30 seconds.
Cover with a cutting board or plate and turn upside down leaving the hot mug over the bread.
Cool for 5-10 minutes.
Pop out of mug gently and slice.
1/2 of the “loaf” is about 310 calories of healthy fat, protein, and fruit.

Jude Iverson - July 1

Love this recipe. I make it sweet with the coconut oil and a little fruit or savory with ghee and some garlic and herbs.

Meagan - July 18

Can you say “perfect burger bun”? OMG you have saved me. I was tired of eating a burger alone when we have cookouts with friends 😀

    Ancestral Chef - July 18


Amanda - July 24

Made this last night & it was great so quick & easy-thanks for the recipe!

    Ancestral Chef - July 24

    Glad you enjoyed it!

JJ - July 29

I was making a stuffed roasted turkey breast and needed breadcrumbs. This was perfect! Threw it together quickly then crumbled and toasted it. I thought it had a great texture and subtle flavor. DH didn’t think it had a taste as is (right out of the microwave) but ended up loving it as the “stuffing”. I’ll definitely keep this in my back pocket for when I want some “bread” to go with something.

    Ancestral Chef - July 29

    Glad you enjoyed it!

paleovirtus - August 2

Wonderful…simply divine!

A complete and utter triumph! I abandoned my plans for the afternoon – this recipe is so good I had to share it on my blog asap!

Thanks, Ancestral Chef!

Don - August 14

Just fixed for first time the basic recipe and used coconut oil …. Loved it….Great texture and flavor… Just concerned about the 600 calories… Any way to get that down and keep the yummy quality?

    Ancestral Chef - August 14

    Hi Don – I find this recipe great for when you really want bread, but I don’t eat it all the time as it can be easy to overeat.

Terri - August 26

I just made this (with the flaxseed instead of chia or coconut flour) it LOOKS amazing I am just wiring for it to cool.

I am just wondering is the a specific serving size to this? It seems like about 4 small slices (I would guess that is 2 servings) or do pale eaters truly not care about portions at all? I know good fats are encouraged.. but is what is considered a healthy portion of fat (even good for you clean fats)? I am now second guessing, that this is so much almond in that much almond flour…it is way beyond a normal handful of almonds (which I would consider a healthy portion. Help? Thank you!

    Louise Hendon - August 26

    Hi Terri – this isn’t something I suggest you eat all the time. I think paleo breads and treats are great as a stepping-stone to paleo so that paleo is easier to stay on initially.

Lisa Walker - August 29

This is awesome! Thank you to whoever recommending adding maple syrup up to it. Great way to start the morning!

Jacky - September 2

Are you using American measurements ? ie 1 American cup = 240 ml.
1 Australian cup = 250 ml. The American tbsp. is 15 ml, while the Australian is 20 ml. thanks

    Louise Hendon - September 2

    Hi Jacky – I’m using American measurements.

val - October 5

WOW! I’ve tried so many other paleo bread recipes but felt like they either tasted like almond cake or banana bread (which is great if i want a sweet!) This is Super easy, super quick and great! In the excitement i even forgot to convert to Australian measurements and it Still worked out great! Bacon and eggs can now have some bread with it and tastes great with any paleo friendly nut spread/butter! Thanks for sharing.

Charles Franklin - November 10

How long should I cook the bread if I cook the breaf in an oven?

Emma - November 20

Thank you so much for this 🙂 I was having a major bread craving and a bit of butter on this and it totally hit the spot!
Personally, I felt I needed to bake it and then grill the individual slices first… but I’m sure the bread as is would work if you were in a hurry!

Nancy - December 2

I have read that Almond flour is toxic to the body?! haven’t done all the research yet but could I use coconut flour instead, would it work the same? Thank you…

Valerie - January 5

HELP!? Silly question i’m sure.. but i’m new to cooking, whats a mug?

    Barbara - January 13

    By mug she means a cup that you drink coffee or hot cocoa out of. I used a 12-ounce cup last night and there was plenty of room to spare after it fluffed up.

Barbara - January 13

Hi Louise. Thank you SO much for this recipe. I’ve done low carb before but am a newbie with the Paleo thing. I’ve never been one to eat bread or pasta very often anyway, but I do get a craving every now and then. I was skeptical that this would turn out terrible like the first time I made blueberry whole wheat muffins for my daughter (which she wouldn’t eat, and she’s not a picky eater), but I decided to try it anyway since it was such a small portion and it wouldn’t feel wasteful if I hated it. I was still skeptical after I took this bread out of the microwave because it looked really “eggy” from the outside. Once I let it cool and sliced it, however, it looked more “normal” so I was relieved. Once I ate it, it was wonderful! Great texture, buttery flavor (I used the flax meal because I already had it on hand; only change I made was that I put 3 tablespoons of butter instead of 2-1/2)… I didn’t even need any toppings (butter, syrup, nothing!). I literally ate it all by itself and pushed my soup to the side. So thank you very much! You have eased some of my worries about whether or not I will be able to stick with this way of living. I can’t wait to have my daughter try it. I know she will love it just as much as I do.

laura - January 15

I only had Red Mills Gluten Free flour on hand and used it to make the bread – with no other changes. Even though I didn’t measure the ingredients precisely, it still turned out amazing! Thank you.

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