The Best Paleo Bread Ever!
Even though I eat a grain free diet, I still admit that the ole slice of bread is a nice treat.
But its not so nice when it causes me gastrointestinal inflammation and bloating. Boo!
So this beautiful creation is a nice, fluffy (did I mention fluffy?) alternative to eating pro-inflammatory grains that can cause leaky gut.
A soft, fluffy paleo bread that will please any gluten free, grain free bread lover!
How can you possibly recreate a fluffy bread without grain?
We use tapioca flour! From the cassava root, tapoica flour is a great alternative to using grains in baking. I often use it for thickening of gravy or sauces as well.
Plus, if you are someone who wants to add carbs to your diet due to being very low carb and having a high exercise routine, then go ahead and try out this bread. It’s a high starch bread that will help to give you that boost you need for energy. Its also a great way to boost your intake of resistant starch – remember we all need resistant starch to help feed our good gut bacteria so they can thrive.
Its important to remember that bread should never be a staple food in anyones diet. Its void of the nutrients that we need to thrive. However, for an every now and again treat and accompanied with real foods that are cram packed with the vitamins and minerals that we need, I see absolutely no issue with this beautifully crunchy bread!
- Coconut Oil (To Grease Loaf Tin)
- 1 ½ Cup Tapioca Powder (Arrowroot)
- 4 Teaspoons Baking Powder (Gluten Free)
- 1 Cup Flaxseed Meal
- 1/3 C Sunflower Seeds *Optional
- 1 Tablespoon Flaxseeds (or any seed such as pepitas, sesame or poppy) *Optional
- 4 Free Range Eggs
- 4 Free Range Egg Whites (Make sure you reuse your yolks in another recipe)
- 4 Tablespoons Grassfed Butter, Melted (Or Walnut Oil)
- 2 Teaspoons Apple Cider Vinegar
- Sea Salt, Approx 1 Teaspoon
- Optional - 1 Teaspoon Sesame Seed For Topping
- 1. Preheat Oven To 170 degrees celsius
- 2. Line bread loaf tin with coconut oil
- 3. Mix the dry ingredients together
- 4. Mix the wet ingredients in a separate bowl until eggs are mixed well but not over beaten
- 5. Add the dry to the wet bowl and whisk gently until bubbles are removed
- 6. Pour the mixture into the loaf tin and bake for 35 minutes or until browned
- I tip my bread out of the loaf tin when I think its down and knock on the base - if it sounds hollow, its cooked. Yum!