grain free paleo bread

i saw this recipe for grain free bread on the paleo mom, and could not resist! i have some lot of tapioca flour lingering in the pantry, begging to be used up. i really love baking with tapioca flour but can’t seem to find many useful recipes for its use. if you have some up your sleeve, pass ‘em along!

anyhow, i had been baking elana amsterdam’s paleo bread for a while, using it for sandwiches and egg breakfasts. i love this bread. i did, however, owe my body a break from almond flour based baked goods. paleo mom’s tapioca and coconut flour recipe was a great stand in, though i’m not used to such a short loaf! i may get brave and try to double the recipe, decreasing the oven temp, and increasing the baking time.

the flavor was really great, especially for sweet applications. i used it to make mini almond butter and jam sandwiches for lunch, but my favorite use for it was for french toast sticks along with some sausages. how tasty! though i didn’t capture my french toast sticks, i’ll tell you that they were super easy to whip up. one egg whipped with a bit of milk, maple syrup, and cinnamon will yield 2 servings of french toast. simply dip slices and soak for a few minutes into your batter, and fry on medium heat in coconut oil until just brown. i ate 4 slices (they are small, remember) one morning, and reserved my batter for my second serving the next morning.

anyhow, it was such a delight to have an unsweetened, nut-free bread around the house, so i thought i would share the recipe!

enjoy!

paleo bread

original recipe can be found by clicking here.

Ingredients:

4 eggs

4 tbsp coconut oil

1/2 cup coconut flour

1/4 cup tapioca flour

1 tsp apple cider vinegar

1/2 tsp cream of tartar

1/4 tsp baking soda

method:

Preheat oven to 350F.

Line a 7 1/2″ x 3 1/2 ” loaf pan with parchment paper.  Grease the parchment paper with coconut oil.

Melt the coconut oil, and let cool slightly.
Beat eggs with mixer until frothy, about 30 seconds.  Add the remaining ingredients and mix again until smooth.  Let the batter sit for a minute to thicken.

Pour batter into prepared loaf pan.  Spread it out so that the surface is even.  Bake for 35 minutes, or until toothpick comes out clean from the middle of the loaf.

Allow to cool in the pan for half an hour before gently removing and allowing to cool completely. Store this bread in the refrigerator.

Enjoy your bread as almond butter and jelly, french toasties, or whatever you please!