Ahhh, the never-ending search for a great grain free bread…it is the quest that is both fun yet frustrating! If you had asked me two years ago if I’d be baking bread from scratch on a consistent basis, I’d have looked at you like you had four heads. I was never a baker, or a cook, or even a sous chef. I’d always loved the eating part but never loved making part. Now it’s become a challenge. To make a better bread, to make a grain-free equivalent of all those mainstream favorites. Next make it nut-free, or egg-free; I want to make these things possible again for all of us! This bread is nut-free, one of my most requested “frees.” I wanted it to rise and be glorious and something I could spread my dairy-free butter on. And it was all those things. Give it a whirl, see what you think! Ingredients:
- 1/2 cup potato starch (I have not yet subbed sweet potato flour but it could possibly work)
- 1/2 cup tapioca flour
- 1/4 cup water chestnut flour
- 6 pasture raised eggs
- 1 teaspoon sea salt
- 1/4 cup local raw honey
- 1 tablespoon apple cider vinegar
- 1/4 cup avocado, olive, or coconut oil
- 1 teaspoon baking soda
- Preheat oven to 375
- Combine all ingredients, saving apple cider vinegar for last
- Whisk or stir well, you can also use a blender
- Pour batter into a greased bread pan (I used glass)
- Bake for 40-45 minutes or until baked through; different ovens will produce different results
- Use a knife to gently pry loaf away from sides of pan
- Carefully flip the pan upside down and empty
- Allow loaf to cool slightly then slice and serve with my dairy-free butter and a spread of jam
bread looks great! Love the idea of using avocado in the bread. We will have to give it a try.
THANKS SO MUCH! Hope you like it!
I think she means avocado oil…right? Not an actual avocado.
Yes, oil 🙂
Hi Jennifer,
Where can I get water chestnut flour? Can I sub it with a different flour perhaps?
Also, have you tried it egg free?
Thanks!
Agathi, you can find water chestnut flour online (there is a link in the recipe) or a local Asian market as well.
https://www.facebook.com/highrockfarm or http://www.high-rock-farm.org. They sell it on line and it’s produced on farm from their chestnut tree orchards.
It’s actually WATER chestnut flour, not to be confused with chestnut flour.
So yummy, even though my bread turned out really dark…kinda looks like rye bread! Any guesses why?
I believe the honey is what may contribute to the dark color.
Makes sense…I’ll try a lighter honey next time. Thanks!
Can you please do a zojirushi or any bread maker version of it.
This the best grain free bread recipe I’ve made and tasted ! lovely thank you!
Wow! What a compliment, THANK YOU!!!
So I am a little confused. I got really excited because this is a ‘paleo bread’ and the first ingredient is potato starch. Potatoes nor potato starch is paleo. I only point this out because it gets so frustrating thinking that I have found new recipes only to realize they contain non-paleo ingredients, that I cannot consume.
Hi there Jen! Actually potatoes are considered Paleo and are Whole 30 approved. I am sorry if they cause you sensitivities but they are indeed legal and many people tolerate them very well on a grain free lifestyle!
Potato starch is very paleo , so get over your frustration! This is a great recipe!
Is there something I could substitute for the water chestnut flour?
I haven’t experimented with that. Maybe a LITTLE bit of coconut flour? But to be honest the texture could change drastically so I hate to say unless I’ve actually tried it!
What size pan do you use??
I used an 8×4 for this one I believe!