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Nut-Free Paleo Bread

September 3, 2014 by predominantlypaleo 28 Comments

 

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
  1. Preheat oven to 375
  2. Combine all ingredients, saving apple cider vinegar for last
  3. Whisk or stir well, you can also use a blender
  4. Pour batter into a greased bread pan (I used glass)
  5. Bake for 40-45 minutes or until baked through; different ovens will produce different results
  6. Use a knife to gently pry loaf away from sides of pan
  7. Carefully flip the pan upside down and empty
  8. Allow loaf to cool slightly then slice and serve with my dairy-free butter and a spread of jam

Nut-Free Paleo Bread

Nut-Free Paleo Bread

 

Nut-Free Paleo Bread

 

 

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Filed Under: baked goods, dairy free, gluten free, grain free, nut free, paleo, refined sugar free, sides, snacks, soy free, yeast free

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Comments

  1. Purelytwins says

    September 4, 2014 at 11:02 am

    bread looks great! Love the idea of using avocado in the bread. We will have to give it a try.

    Reply
    • predominantlypaleo says

      September 4, 2014 at 1:54 pm

      THANKS SO MUCH! Hope you like it!

      Reply
    • J says

      September 4, 2014 at 7:20 pm

      I think she means avocado oil…right? Not an actual avocado.

      Reply
      • predominantlypaleo says

        September 4, 2014 at 8:18 pm

        Yes, oil 🙂

        Reply
  2. Agathi says

    September 4, 2014 at 2:09 pm

    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!

    Reply
    • predominantlypaleo says

      September 4, 2014 at 3:23 pm

      Agathi, you can find water chestnut flour online (there is a link in the recipe) or a local Asian market as well.

      Reply
    • Kat says

      October 12, 2014 at 7:13 pm

      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.

      Reply
      • predominantlypaleo says

        October 12, 2014 at 11:21 pm

        It’s actually WATER chestnut flour, not to be confused with chestnut flour.

        Reply
  3. Jennifer says

    September 4, 2014 at 4:40 pm

    So yummy, even though my bread turned out really dark…kinda looks like rye bread! Any guesses why?

    Reply
    • predominantlypaleo says

      September 4, 2014 at 6:52 pm

      I believe the honey is what may contribute to the dark color.

      Reply
      • Jennifer says

        September 6, 2014 at 1:19 am

        Makes sense…I’ll try a lighter honey next time. Thanks!

        Reply
  4. hira says

    September 11, 2014 at 4:30 pm

    Can you please do a zojirushi or any bread maker version of it.

    Reply
  5. Lisa Johnson says

    October 8, 2014 at 3:08 pm

    This the best grain free bread recipe I’ve made and tasted ! lovely thank you!

    Reply
    • predominantlypaleo says

      October 8, 2014 at 5:50 pm

      Wow! What a compliment, THANK YOU!!!

      Reply
  6. Jen says

    November 21, 2014 at 4:45 pm

    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.

    Reply
    • predominantlypaleo says

      November 21, 2014 at 4:47 pm

      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!

      Reply
    • Natalie says

      February 14, 2015 at 2:33 pm

      Potato starch is very paleo , so get over your frustration! This is a great recipe!

      Reply
  7. Carly says

    November 22, 2014 at 4:08 am

    Is there something I could substitute for the water chestnut flour?

    Reply
    • predominantlypaleo says

      November 22, 2014 at 12:50 pm

      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!

      Reply
  8. Cindy says

    May 13, 2017 at 2:55 pm

    What size pan do you use??

    Reply
    • predominantlypaleo says

      May 16, 2017 at 8:02 pm

      I used an 8×4 for this one I believe!

      Reply

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About

Jennifer is a wife and mother of 3 in pursuit of better health for her family.
After being gluten free for 4 years, and having a multitude of chronic health issues, she realized there was still too much processed “food” in her pantry and change was needed. Jennifer began feeding her family more meals from WHOLE foods and less from boxes. Her recipes are predominantly paleo, meaning they are free of grain, gluten, dairy, and refined sugar, but make allowances for a few treats and sweets. She believes food can be medicine when used appropriately and that a few changes now can equate to huge benefits later. Healthy food does not need to be flavorless and void of personality, which she aims to accomplish through her many recipes.

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