grain free paleo bread

this recipe took 2 tries to perfect. my little taste testers were pleased enough the first time around, but i wasn’t.  so today i gave it another go after thinking on it a bit.  i had originally aimed for a nut free recipe, and it still may happen, but for now this had the best flavor and texture, especially with a little jam or vegan butter (my non-paleo indulgence). 

ps potatoes are in the grey area of paleo…i personally consume potatoes, both sweet and white, and digest them well. i have not found they are an issue for me and some people consider them perfectly “legal” in paleo-land. 

ingredients:

  • 1 cup almond flour
  • 1/2 cup potato starch
  • 1/2 cup arrowroot
  • 1 teaspoon baking soda
  • 1/4 cup avocado oil
  • 2-3 tablespoons local raw honey
  • 1 teaspoon apple cider vinegar
  • 7 eggs
  • 1/2 teaspoon himalayan salt
  • 3 tablespoons flax seeds
  1. preheat oven to 350
  2. because i am a rule breaker, i take all the above ingredients and place them in my nutribullet (any blender should do)
  3. blend until creamy, it will be runnier than other homemade bread recipes
  4. pour into greased loaf pan and bake for around 40 minutes
  5. please watch your oven, it might take more or less time – when my bread was ready the top was crispy and brown and the inside was close to a glutenous bread consistency                                                     

 shared with: gluten free wednesdaysshow and share wednesday
by predominantly paleo

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Comments

  1. says

    Can you recommend a substitute for the avocado oil (don’t have) and apple cider vinegar (daughter allergic)? Thanks I’m anxious to try!

  2. says

    Do you think I could substitute coconut flour for the almond flour? I have a nut allergy which can make eating paleo challenging sometimes. Some recipes substitute well some do not. Thanks

  3. Amber says

    I am allergic to avocado and coconut, and my family just recently became gluten-free, I notice that most of your recipes use avocado and coconut oils, milk, etc. Will it throw off the recipe if I substitute the oil, milk, etc.? Do you have any suggestions for substitutes? Thank you.

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