BreadHere’s how to make this yummy Paleo, Gluten-Free Bread…

Prep 5 mins
Cook 50 mins
Makes 1 loaf


  • 7 large eggs
  • 1 cup (1/2 pint or 250ml) unsweetened almond butter
  • ½ cup (8 tablespoons or 125ml) arrowroot starch
  • ½ cup (8 tablespoons or 125mg) tapioca starch
  • ¼ cup (4 tablespoons or 60ml ) coconut oil
  • 3 tablespoons (around 45ml-60ml) raw honey
  • 2 teaspoons (10ml) cream of tartar
  • 1 teaspoon (5mg) baking soda
  • ½ teaspoon (2.4mg) fine sea salt


  1. Preheat the oven to 375°F (190.56°C). Line an 9 by 5-inch (23x13cm) loaf pan with parchment paper.
  2. Using a stand mixer, mix all the ingredients together.
  3. Pour the batter into the loaf pan.
  4. Bake for 50 minutes or until a toothpick comes out dry.
  5. Allow the bread to cool in the pan for 10 minutes, then remove them from pan and cool on a cooling rack.
  6. Let the loaf cool completely before slicing.
  7. Store bread at room temperature in an airtight container for up to 2 days, or pre-slice the bread and freeze.


Disclaimer: The information and reference materials contained on the Well Adjusted WEBSITES, NEWSLETTERS AND ANY OTHER PROGRAM are intended solely for the general information of the reader. The information contained is for discussion purposes only and is not intended to diagnose health problems or to take the place of professional medical care. The information contained herein is neither intended to dictate what constitutes reasonable, appropriate or best care for any given health issue, nor is it intended to be used as a substitute for the independent judgement of a physician for any given health issue. The major limitation of informational resources contained herein is the inability to take into account the unique circumstances that define the health issues of any patient. Please consult your health care provider for medical advice.