Caveman Cuisine: Red Bread

Colorful, spicy, moist and delicious!  Wait, there's more!  This bread is also gluten free, dairy free, and low carb!

(Recipe adapted from the Tiana Organics website)


¾ cup sifted TIANA Organic Coconut Flour
½ cup Organic Virgin RPO (red palm oil)
6 eggs
1 tablespoon raw unfiltered honey
½ teaspoon sea salt
Pinch tumeric and cayenne
1 tbsp Sriracha hot Thai chili sauce
1 teaspoon aluminum-free gluten-free baking powder
1 tbsp bacon fat (see Get That Bacon Fat)


Grease a bread dish with the bacon fat and preheat oven to 350 degrees.

Combine eggs eggs, RPO, honey, Sriracha, cayenne, tumeric and salt. Combine coconut flour with baking powder and sift into wet ingredients.  Mix until smooth.

Pour the batter into the bread dish and bake for 40 minutes. Remove from pan and allow to cool before removing.

When you've finished your Red Bread, you could try smearing some roasted bone marrow over it, use it for low-carb egg sandwiches, or use it to make Paleo bread crumbs for meatballs, crab cakes, and other recipes.

Share on Google Plus

About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
    Blogger Comment
    Facebook Comment


  1. This is pretty tasty - thanks. (Mine doesn't look as smooth as yours on top, though. I think my coconut flour measurements were not precise and maybe I got too much in there.)

  2. I've learned a trick in researching other such recipes and have found that if you separate 1/2 of the egg whites and whip them up til stiff, it not only increases the volume but also gives it a more "bread-like" texture. =]

  3. Good call! I'll definitely incorporate whipped egg whites the next time I bake up some "bread"!