Paleo Bread That Doesn’t Suck

April 5, 2014 at 5:34 pm

The holy grail of the Paleo world is sandwich bread. I’ve tried my share of recipes claiming to be just like the real thing, and they’ve all been an (expensive) disappointment. Most of them call for LOTS of almond flour, a jar of almond butter, or 9 egg whites, etc. I’m trying to avoid the almond heavy loaves because almonds are nutrient dense and high-calorie. A cup of almond flour contains about 90 almonds. The egg white breads look closest to the real thing, but then you’re left with 9 yolks… and there’s only so much mayonnaise or custard I can eat. Also, I’m lazy.

So I came up with this recipe by accident. I was making a microwave muffin and played with some ingredients and the texture of it came out just right, so I made it into a loaf. It’s pretty darned good, but let’s be honest: it’s not just like real bread. It’s more moist and definitely more filling than grain bread because of the eggs and fat/protein content, but it tastes good and has a nice crumb to it.

3/4 Cup Coconut Flour
1/2 Cup + 1 Tbs Almond Flour (packed)
1/3 Cup Golden Flaxseed Meal
1.5 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
2 tsp sweetener (I used xylitol for sugar-free)
1/3 Cup Ghee* (you could probably use softened coconut oil too)
3/4 Cup Full-fat Coconut Milk
6 Eggs
1 Tbs Cider Vinegar

Preheat the oven to 350°. Line a 1.5 Qt loaf pan with parchment. In a large bowl combine dry ingredients. Add the Ghee to dry ingredients and blend with a fork or pastry blender. In a smaller bowl combine wet ingredients and mix well. (I used an immersion blender to whip it up well). Add to dry ingredients and combine until smooth. Batter will be fairly thick. Dump batter into prepared loaf pan and smooth down the top till it’s level and relatively smooth. Bake about 60 minutes or until crust is nicely browned and firm to the touch.

Let the loaf fully cool before slicing. Store leftovers in the fridge.
If you try it out, let me know how you like it. Gabe seems to enjoy it. ;)