I have recently discovered a new blog, Elana’s Pantry! I am so excited to try her recipes! So, here is my first my first one: Paleo Bread.
I was greatly impressed by this gluten free, grain free bread! Yes, that is right grain free and gluten-free! I know what you are thinking “if it is grain free and gluten free, what’s left?!” Great question!!!! Coconut Flour and Almond Flour! YEP!!!! Oh, and trust me, my family couldn’t stop eating it!
When you are reading through this recipe you are going to say, what, 5 eggs?! Yes, 5 eggs. This is because coconut flour* is a very thirst flour. This means it sucks up a lot of liquid, so you have to balance it out by adding more.
So, here it is, Elana’s Paleo Bread, my notes are in italics:
1 1/2 cups blanched almond flour – If you are unable to purchase almond flour, you can make your own.
2 Tbs coconut flour
1/4 cup golden flaxseed meal
1/4 tsp celtic sea salt – we used plain “old” sea salt
1 1/2 tsp baking soda
1/4 cup coconut oil – do not melt your coconut oil to get it out. If you had yours in the fridge instead of the pantry, it is going to take some crapping to get it out. It can be done! Nuking it will compromise not only the recipe, but also the oil.
1Tbs apple cider vinegar
1. Place almond flour, coconut flour, flax, salt and baking soda in a food processor. We do not have a food processor so I used the “blend” feature on my blender. IF you use this method, make sure to scrape down the sides of the blender so everything gets incorporated.
2. Pulse ingredients together.
3. Pulse in eggs, oil, honey, and vinegar. We put in the wet ingredients and then, again, used the “blend” feature on our blender.
4. Pour batter into a greased 7.5″ x 3.5″ Magic Line Loaf Pan – We used the standard loaf pan we had on hand – you know, the one your mom and grandma used to use. Unfortuantely, yes, it does make a different. As Elana will share in her blog, by not using the Magic Line Loaf Pan, your loaf will turn out long and only about 2″ tall. The good news, this makes great small slices! No, we do not recommended going out to purchase this pan, but we wanted you to know what would happen if you didn’t. We also had the idea of using the small “petite” loaf pans and making mini loaves. This is an idea as well, but we cannot guarantee the texture, or quality, of the bread. **Note: To remove the batter from the bottom of the blender, gently unscrew the bottom of the blender. Carefully remove the blade and using the spatula, remove the batter from the blades. Set the blades aside and holding the pitcher in one hand and the spatula in the other, point the bottom of the pitcher towards the pan and using the spatula “push” the batter into the pan (from the top down).
5. Bake at 350* for 30 minutes.
6. Cool and serve.
My family went nuts – all puns intended – for this bread. This bread lasted 3 days before it turned and started drying. We will definitely be doing it again!
*What to know more about Coconut and Almond Flour and how to bake with it? Visit our What is it? page