Gluten-free Almond Butter Bread and Thanksgiving Stuffing

Posted On: November 13, 2013

Thank you to Jeff Nimoy from Cooking Caveman for sharing his delicious gluten-free stuffing recipe with us! We can’t wait to try it this holiday season. If you’ve got any questions or would like to learn more about the Cooking Caveman, see below.

Ever since I started on the Paleo diet I’ve been looking for a good gluten-free bread recipe.  I tried them all folks, and they were all too dry, or too oily, or they only tasted good when toasted.  I tried almond flour, coconut flour, and all kinds of flours in between.  But I finally found one recipe that called for only 4 ingredients!  I tweaked the measurements a little, and I came up with a gluten-free bread that tastes as good plain as it does toasted.  You don’t realize how much you miss bread until you give it up!

Gluten-free Almond Butter Bread

I make sandwiches, and hamburger buns with this recipe, and it makes the paleo diet so much easier.  This bread also freezes and re-freezes great!  If you have a gluten allergy, this is the way to go!  If you need help baking it, here’s a VIDEO I made with some instructions.

The ingredients don’t sound like they’ll magically turn into bread, but amazingly enough, they do!  Are you ready to be amazed too?  Here are the ingredients (based on a 9x5x3 loaf pan or slightly smaller):

  • 4 or 5 eggs (depending on the size, if they’re huge, use 4, if small, use 5)
  • 1 ½ cups of almond butter
  • 1 ½ tablespoons of lemon juice
  • ¾ teaspoon of baking soda (which turns it from paleo to paleo-ish)


Bake at 350 for 30-60 minutes, depending on how crappy your oven is.  Once the top feels spongy and no longer breaks, it’s done!  Careful, don’t burn yourself.

This bread is not just limited to breakfast toast and sandwiches.  You can also make amazing Thanksgiving Stuffing with it too!  I use my grandmother’s recipe, but you can use any recipe you want.

Gluten Free Thanksgiving Stuffing

In a cast iron skillet I sauté some finely chopped celery, onions, garlic, black pepper, and a few mushrooms for texture and flavor.  Once they’re soft and translucent, I take it off the heat.  Once it cools, I break up my loaf of bread and lay it on top of the celery onion, etc, mixture.  Then, using a masher, I mash it (duh) into bite-sized chunks.  I then add some chicken stock.  Not enough that the mixture gets soupy, but just enough to make it wet.  Next go in my fresh herbs.  This really MAKES the dish.  Fresh rosemary, fresh thyme, and tons of fresh sage!  Finally, I add an egg (which is why we let it cool), and mix it all up.  Spread it out in the pan (I used a cast iron pan because that’s what I own, and it goes from the stove top to the oven, but use whatever pan you have), and bake it in the oven at 350 for about a half an hour.



It tastes JUST like Thanksgiving stuffing! My grandmother would be totally proud.  If your grandmother used sausage, apples, carrots, walnuts, etc, feel free to add them.

  • Almond Butter Bread
  • Celery
  • Onions
  • Garlic
  • Mushrooms
  • Olive Oil
  • Chicken Stock
  • Fresh Rosemary
  • Fresh Thyme
  • Fresh Sage (lots of it)
  • Black Pepper
  • 1 Egg

About The Author

Jeff Nimoy is an Emmy Award winning writer/producer/director living in Los Angeles.  He writes the popular paleo blog, and is the founder of, the free dating site that matches people by the food they eat.


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