Paleo Bread
Ok, where to begin. For years, I have tried to make a really good gluten free bread without success. I never even tried to make paleo bread because I figured it just wasn’t possible. Well, shame on me, because it was possible and I’ve finally done it. And it’s waaaay better than any of the gluten free versions I tried.
I’m very happy to tell you that this recipe doesn’t require anything bizarre (cricket flour, I’m looking at you) or insanely expensive ingredients or just irritating things, like a dozen egg whites. Nor does it take hours and hours to put together.
You can slice this bread and use it to make sandwiches. Sandwiches!!! You can bake it into different shapes to make dinner rolls, garlic bread, hot dog buns and hamburger buns. It even stands up to the holy grail of bread requirements: French toast! (I will say that I believe the texture and flavor are BEST when made in a traditional loaf form. I’m not sure why it doesn’t taste exactly the same when made into rolls, but it doesn’t. It works, holds together like a real bun or roll should, but the flavor changes a bit.)
When I finally hit on what I think is the perfect recipe, I was making a loaf to use in my Thanksgiving dressing and I had to literally put the bread outside to keep myself from eating all of it.
If you miss bread or if you just want a treat for yourself or a loved one, make a loaf of this bread. You will not be sorry.
One note about this recipe: my umpteenth try included the addition of the sweetener and that is what turned the tides on this recipe. It was good before. It was acceptable. Then I added that one little tablespoon of sweetness and this recipe became great. The recipe will work just fine and the bread will be good if you want to leave out the sweetener, but it is truly delicious with it included. You do have choices though. My favorite sweetener to use in this recipe is Lakanato Monkfruit Granular, which is sugar free, but not paleo. To keep it paleo, use a light colored coconut sugar, honey or even an organic granulated cane sugar. I don’t recommend maple syrup or maple sugar unless you are specifically making the bread to use in a sweet application, like French toast. The recipe will work if you leave out the sugar entirely, but it is really so much better with it in. The Monkfruit sweetener is a really great ingredient to have on hand if you’re trying to limit your intake of sugar.
Paleo Bread
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup arrowroot
- 2 tsp. baking powder
- 1 tsp. salt
- 2 tsp. psyllium husk powder*
- 1 Tbsp. granulated sweetner, monkfruit preferred
- 1/3 cup palm shortening or grass-fed butter
- 1/2 cup almond milk
- 1 tsp. apple cider vinegar
- 4 large eggs, separated
Instructions
- Preheat oven to 325 degrees. Grease a 9×5 loaf pan or line with parchment paper (this is my preferred method). Set aside.
- To a large mixing bowl, add all dry ingredients and whisk to combine well.
- Separate eggs, placing whites in a clean bowl.
- Make a well in the center of the dry ingredients and add yolks, milk, vinegar and palm shortening.
- Whisk liquid ingredients together and then slowly draw in the dry ingredients. Continue to mix until all dry ingredients have been mixed into the wet.
- Whip the egg whites until stiff peaks form.
- Add half of the whites to the bread mixture and mix in well. Now add the rest of the whites and carefully fold them in, trying to keep from deflating the whites.
- Pour into your prepared baking dish and smooth with a rubber spatula. Bake for 55-65 minutes, until a toothpick comes out clean or with just a few little, dry looking crumbs. You need to bake this bread longer than you might think. Make sure the top looks and feels dry and solid.
- Remove from the oven and allow to cool for at least 10 minutes before removing from the baking pan. You will want to slice it and eat it right away and you can! Go right ahead and enjoy!