March 28, 2012 in Paleo Bread
This is by far and away the absolute best paleo bread I have had. The use of active dry yeast (see Is Yeast Paleo?) as a leavening agent completely changes the texture and the taste compared to baking soda-based breads (which always taste strongly of egg to me). So, this is the absolute closest you will get to the flavor and texture of gluten-containing bread without all those gut-irritating ingredients. I’ve even steered clear of gums such as xanthum gum as a binding agent because of their gut-irritating properties (they are bacterial-derived).
This bread holds together beautifully, so it’s great for sandwiches and toast. It’s also closer to a normal loaf size than my other recipes (equivalent size or slightly smaller than a 1.5 pound loaf in your bread machine, but it is denser). I make mine in a Bread Machine, which is certainly the easiest way to make this bread (gluten-free bread can be tough to get a pretty surface with made the old fashioned way, but it’s certainly possible!). As with all homemade bread recipes, the temperature, humidity and altitude of your kitchen can impact how the bread rises. You may need to subtract or add 1 Tbsp of water to this recipe to make it work in your kitchen. I use Mineral Water to add a little extra rise and lightness to my loaf, but the difference is small compared to regular water. I went through many iterations to get this bread right, so measure your ingredients carefully. I hope you love this bread as much as my family does (it’s now the only bread recipe I bake on a regular basis).
A quick note on bread and paleo baking in general: I think recipes like this are great for kids, athletes, and very healthy individuals who can handle more carbohydrates and have no reason to steer clear of almonds. I do not include recipes like this as a normal part of my diet because I am not someone who can get away with either the omega-6 and phytic acid content of almonds or the carbohydrate content arising from the use of tapioca and arrowroot flours. If you are sensitive like me, think of this as a special treat rather than a staple.
- 7/8 cups Mineral Water
(if you don’t have a measuring cup this accurate, it’s the same as 220mL or you can measure 1 cup and remove 2 Tbsp)
- ½ cup Golden Flaxseed Meal
- 2 eggs
- 1 tsp Salt
- 1 Tbsp Apple Cider Vinegar
- 2 Tbsp Honey
- ¼ cup Extra Virgin Coconut Oil
- 4 cups Blanched Almond Flour
- 2/3 cup Tapioca Flour
- 2/3 cup Arrowroot Flour
- 2 tsp Active Dry Yeast
1. Mix mineral water, eggs, ground flaxseed, salt, honey, and vinegar in the bottom of your Bread Machine pan. Use a fork to break up the eggs and mix the ground flaxseed in well. Let sit 2 minutes before adding the dry ingredients.
2. Add coconut oil, almond flour, tapioca and arrowroot flour on top of wet ingredients. Sprinkle yeast on top of the flour (or follow your bread maker’s directions).
3. Use the whole wheat cycle on your Bread Machine. Check during the initial knead that the ingredients are mixing well and none are sticking to the edge of the pan (if they are, use a spatula to gently push them down into the rest of the dough).
4. Remove promptly after your bread machine is done. Enjoy!
I haven’t tried this, but I think you could also bake this bread without a breadmaker (if you try this and have any tips, please leave a comment!). What I would try is:
1. Mix the ingredients in a bowl (still mix the ground flax seed with the wet ingredients and let sit for 2 minutes before adding the rest of the ingredients). It would be helpful if your ingredients were room temperature or slightly warmer.
2. Let rise in a warm corner of your kitchen for 45 minutes to 1 hour.
3. Pour the batter into a greased loaf pan. Spread out the top evenly.
4. Let rise another 45 minutes (toward the end of that time, preheat your oven to 375F).
5. Bake for 40-50 minutes, until golden brown on top and a toothpick comes out clean.