Nut-Free Yeast-Based Paleo Bread

August 18, 2012 in Categories: , , by

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My original yeast-based paleo bread recipe has received so many enthusiastic comments.  I know that having a delicious paleo bread recipe has been essential in my home.  It can be a life saver with kids and for people struggling to adhere to a paleo diet.  Many of you have reported success making it without a Bread Machine, using the recipe as the base of a pizza crust, adding raisins and cinnamon to make cinnamon bread, and even using the recipe to make dinner rolls! 

This recipe is very similar, except it has no nuts.  I had several reasons for creating a nut-free yeast-based paleo bread.  Many of you have asked for a nut-free bread recipe for you children with allergies or to send with your child to their nut-free schools.  My mother-in-law is allergic to nuts and I want to have a good bread option for her visits.  I seem to be very sensitive to almonds especially, so while I can eat a slice of this bread occasionally, I can’t even eat a bite of my original yeast-based paleo bread recipe.  Plus, almond flour is very expensive.  This loaf is definitely cheaper to make.  Why use yeast?  Because that’s what makes this really taste like bread.  If you haven’t read it yet, you may be interested in my post Is Yeast Paleo? (hint: the answer is yes).

I spent over two months baking 2 or 3 variations of this recipe each week.  This recipe was much trickier to perfect than my original yeast-based paleo bread recipe (which wasn’t easy either!).  As such, I recommend measuring your ingredients carefully.  You may be able to get away with some substitutions (I think sunflower seeds would work in place of pepitas, for example), but if you make a lot of substitutions, I can’t promise your bread will turn out.

This bread holds together beautifully, so it’s great for sandwiches and toast (it takes a while in the toaster, but be patient because it’s worth it).  It’s also closer to a normal loaf size than my other recipes.  My loaves are typically a little over 3” high, equivalent size or slightly smaller than a 1.5 pound loaf in your Bread Machine (but it is denser).  My Bread Machine does 2-pound loaves, but I am very confident this would work in a 1.5-pound loaf machine (if anyone tries it in a 1-pound loaf machine, please comment as to whether or not it cooks through and fits into the loaf pans for those machines).  As with all gluten-free bread recipes, it doesn’t rise much.  That’s okay.  It also will never have a dome top.  That’s okay too.

I make this bread 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.  You’ll know to subtract a little water if your loaf is a little concave on top.  You’ll know you need to add water if the top is crumbly looking.  You can optionally use Mineral Water to add a little extra rise and lightness to your loaf, but the difference is small compared to regular water, which is what I am in the habit of using. 

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).  I store this bread in a plastic resealable bag with a piece of paper towel wrapped around it in the fridge.  I’ve also sliced and then frozen loaves with great success.

Ingredients:

1.    Pulse pepitas in a food processor or blender until powdered (should be anywhere between the consistency of sand and finely ground nut flours). 
2.    Mix 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.
3.    Add coconut oil, coconut flour, ground pepitas, tapioca and arrowroot flour on top of wet ingredients.  Sprinkle yeast on top of the flour (or follow your Bread Machine’s directions).
4.    Use the whole wheat cycle on your Bread Machine.  Very Important:  My Bread Machine had a hard time mixing these ingredients because the dough is fairly stiff.  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 and maybe even help mix the dough, depending on your machine). 
5.    Remove promptly after your Bread Machine is done.  Enjoy!

If you want to bake this bread without a Bread Machine, these instructions reflect the best results reported by those of you who left comments on my original yeast-based paleo bread recipe or sent me emails to report on your success:

1.       Proof your yeast by warming the water (should feel comfortably warm and not too hot) and adding the yeast to the water.   You can do this in the bottom of your mixing bowl.  It should start to foam in 5-10 minutes.
2.       Add the flax meal and the rest of the wet ingredients to the proofed yeast.  Let sit for 2 minutes.
3.       Add your dry ingredients and stir to fully incorporate (you may want to use a standing mixer with a paddle attachment or you could do this by hand).  It would be helpful if your ingredients were room temperature or slightly warmer.
4.       Let rise in a warm corner of your kitchen for 45 minutes to 1 hour.  A great way to rise bread is to put in on your oven with the oven off but the oven light on.
5.       Pour the batter into a greased standard-sized loaf pan.  Spread out the top evenly.
6.       Let rise another 45 minutes (toward the end of that time, take it out of the oven if that’s where it was and preheat your oven to 350F).
7.       Bake for 55-65 minutes, until golden brown on top and a toothpick comes out clean.

Comments

This is awesome! I developed my nut allergy only in recent years (post coeliac diagnosis) and it has made it very difficult. I had just given up, until now. I will be making this tomorrow! Thankyou so much

Flaxseed is a gray area kind of like dairy. While some believe both should be left out of the Paleo lifestyle others do not. It depends on the person, at least that is what I am getting from everything I have read. A lot of people use flaxseed in their Paleo foods.

Just took a loaf from my breadmaker, sliced a piece and WOW! It’s delicious, actual, bread! Thank you so much for devoting the time to create, and share, such a wonderful grain free/nut free recipe. You are a true alchemist :)

Oh, how I’ve missed bread. Real, yeasted bread. I’ve wasted many hours and dollars on what amounted to nothing more than extremely expensive quick breads (that nobody in my house wanted to eat, lol).

I made no substitutions. I measured carefully. And to all the serial substituters… don’t do it! It’s perfect!

is seems like mine (made in the bread machine and with no substitutions) didn’t cook all the way through…… it’s weird!

I just tried this recipe and wanted you to know it is fantastic! I used my bread machine and followed your instructions exactly. Even my husband, who generally turns his nose up at my paleo baking attempts, was very excited about this bread. He said, “You’re going make this again, aren’t you?” He’s been using it for sandwiches, as it holds together quite well when slicing. Our adult children were over for dinner the night I made it. I had made some other bread for them and had your loaf sitting on the counter. They ate both breads and said they liked yours the best. Thanks for all the work you did to perfect this recipe!

Hi,
With the Bob’s Red Mill gluten free bread mix I have the best results using the gluten free cycle on my bread machine. Do you think this cycle is also better for your recipe or do you have a specific reason to use the whole wheat cycle?
I would rather not waste anything by trying if you’ve already have the answer!
Thanks,
Mascha

I made this last night in my bread machine. It turned out great!! I have been looking for a palo bread recipe
that did not include almond flour and did not use half a dozen eggs.

Thank you again!!

Wow! I just made this bread and it is truly delicious. I just ate my favourite piece – the crunchy side piece. It was perfect and reminded me of when my mom made wheat bread when I was little. Seriously. The loaf is still warm and so I look forward to having another slice when it is cooler. I wish I had made two loaves because I think this one will be gone soon and I wanted to freeze some. Thanks for the hard work on the recipe!

Looking forward to trying an alternative to almond flour, but don’t have pepitos. Is there an acceptable substitute for them? Are they integral to the process?

Thanks!

Hello! Thanks so much for sharing your recipes and knowledge!! It’s appreciated. My question is…can I substitute chia seed meal for the flax seed meal? I cannot tolerate flax or almond meal but I am dying to try this recipe!

Can you use all arrowroot flour instead of half and half with the tapioca?? I have the arrowroot and coconut flours. I had heard before you could substitute arrowroot flour for tapioca and am wondering if that would work for this recipe??

I made this successfully with my Kitchenaid mixer and a Pain de Mie pan – http://www.amazon.com/USA-Pans-Pullman-Aluminized-Americoat/dp/B001TO3CN8 When I first went GF I found the Pain de Mie pan with it’s narrow body and high sides was perfect for GF bread loaves. It would be great if you would provide your recipe amounts in weight instead of volume. It makes substitutions a lot easier and also ensures some degree of consistency for people following along.

I also made a few other substitutions – swap out scalded whole milk for the water, use 1/2 cup of chia meal and 1/4 cup of dehydrated potato flakes for the flaxseed, add 1/4 cup of water, use 138 grams of almond meal in place of the pepitas. I like mixing almond meal and coconut flour, too much of one just doesn’t work so well.

I’ve been looking to sub some recipes with eggs. This is one I’ve struggled with, but thought I’d let people know, just in case they are looking to do so. I used to make this with success quite a bit as I was transitioning (and I still recommend it to people), so I am looking forward to figuring it out now that I can’t have eggs. Subbing the eggs has been difficult I think because there is so much flax in here that doing a flax egg just makes it more goopy. The first time time I subbed chia for the flax in the recipe, and used a chia egg and applesauce to replace the eggs. (I’m’ not a fan of chia, but I had some that my mom offloaded on me). This time I had flax, so I used that and used a flax egg and applesauce (1/3 cup as per advice on binders page on this website) for the eggs. It was better than the chia, though still goopy in the middle. Perfect on the outside, way too dense on the inside. I’m not even sure it was cooked enough (though I cooked it for 60 mins). Still, sliced thin and toasted, you’d never know. I strongly dislike bananas and I feel like gelatin might be too spongy, so I’ll continue to work on it. It’s kind of fun to do with recipes you know are good and resources like your subs page that help explain the science behind things like binders.

I don’t usually take the time to leave comments on anything, but… I just made this. My breadmaker is really old and has the vertical loaf pan, so I thought it might not work since I assumed this would not rise very much. I followed your instructions for the oven. I only had half the pepitas on hand, so used half sunflower seeds. This bread is amazing! I have tried several other paleo breads, gluten-free breads, coconut breads. All of them were ok, but more like a banana bread type texture, nothing like real bread. It must be the yeast! I will be making this again. Thank you! This is better than the $10.00 per loaf bread I was buying at my local GF bakery.

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