PALEO BREAD | GRAIN-FREE DAIRY-FREE | SANDWICH BREAD

Paleo bread loaf is about to happen in your life!  Since changing over to a gluten, dairy, refined sugar, and processed food free I am really missing one thing.  Like daily missing it.  And that thing is bread.  Brenton is definitely missing it more than me.  When we first got married he would ask for it at every dinner.  No matter if we were eating salad or stir-fry or a bowl full of carbs.  He would just always want it and it would always frustrate me to no end.  I tried to fill my family with a well rounded, nutritious meal and all Brenton wanted was bread.

Purchasing bread for one has become not worth it because Brenton would leave for trips for weeks at a time last minute and the bread would end up becoming stale or moldy.  So we have slowly but surely made the switch over to salad instead of sandwiches for lunches.  And then my friend Jess introduced me to a Paleo bread recipe!  I was completely hooked.

This paleo bread recipe is just as easy as any other bread I have made before.  And bonus, it requires no rise time because it contains NO YEAST!  Although it is much more dense than a loaf of crusty artisan bread (which I equally miss) it has a nutty and crunchy texture of its own.  The seeds added throughout the loaf give it texture and flavor and not to mention more nutrition than any bread I have ever had before.  I would make dutch oven loaves of artisan bread as comfort food and obviously still miss the ouster crunchy texture of it.  But this paleo bread is a great alternative if you are trying to reduce inflammation and eat gluten and dairy free (which most women and men with infertility are aiming for)!

WHY MAKE YOUR OWN PALEO BREAD?

Sure.  You could easily purchase your own paleo bread in the store or online. But I am a firm believer that you should know exactly what you are putting in your body through consumption.  And the only way to know this is if you make something yourself.  Because lets be honest, who do you trust more?  Yourself or a manufacture? I will always trust myself, every time!  If health is a value to you, making  your own bread whether paleo or not should not be more work for you.  I find so much joy in taking care of my family through what they eat that it fuels me to continue to improve my menus and recipes.

HOW DO YOU EASILY MAKE THE SWITCH TO PALEO BREAD?

This one can be a little more tricky especially if you are use to the consistency and taste of regular sandwich bread.  Because it definitely does not have the same texture or flavor.  I am not going to say it is easy because there will be pushback if you are trying to get the rest of your family on board.  I would first recommend not going cold turkey with bread.  Introduce this paleo bread slowly at breakfast toasted with any nut butter or ghee on it.  It is a great breakfast item.  Toasted the flavors of this nutty bread are magnified!

This would be a great bread to introduce toddlers to before wheat bread because of its low glycemic index, high protein value and rich in  Vitamin E, manganese, and magnesium.  However, please be aware of any allergies before because it does contain seeds, eggs, and nuts.  If you are worried about potential allergies your child might have always consult your pediatrician.

A word of caution: Paleo bread is preservative-free so you will need to store it in the refrigerator and eat it fairly quickly.  Usually within the week of making it you should be finished with it.  If you need to keep it longer, slice individual pieces and warp them in parchment paper.  Freeze the slices and when you are ready to use them, unwrap and toast em up good for a minute.

Anyways, this paleo bread recipe will be in your recipe box for a very long time.  It is a treat to snack on and to have as an open face sandwich with smashed avocado.  I can’t wait to hear about your adventures trying out this recipe!  Please come back and tell me how it goes and stay tuned for more recipes!

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Print Recipe

Paleo Bread

Prep Time

5 minutes

Cook Time

40 minutes

Servings

loaf

Ingredients

• 4 cups almond meal
• 1 1/3 cups arrowroot flour
• 2 tsp baking soda
• 4 tbsp flax meal
• 2 tbsp chia seeds
• 2 tbsp pepitas divided
• 1/4 tsp salt
• 6 large eggs
• 1/2 cup almond milk
• 2 tbsp maple syrup
• 1/3 cup coconut oil melted
• 2 1/2 tsp apple cider vinegar

Prep Time 5 minutes Cook Time 40 minutes Servings loaf Ingredients 4 cups almond meal 1 1/3 cups arrowroot flour 2 tsp baking soda 4 tbsp flax meal 2 tbsp chia seeds 2 tbsp pepitas divided 1/4 tsp salt 6 large eggs 1/2 cup almond milk 2 tbsp maple syrup 1/3 cup coconut oil melted 2 1/2 tsp apple cider vinegar

Recipe Notes

Preheat oven to 350 degrees F.  Lightly oil your 5x9 loaf pan with coconut oil.

In large bowl combine dry ingredients together (almond meal, arrowroot flour, flax meal, chia seeds, half pepitas, baking soda and salt).

In a medium bowl mix together the wet ingredients (eggs, almond milk, maple syrup, melted coconut oil, apple cider vinegar).

Add the mixed wet ingredients to the dry ingredients.  Stir until combined but be sure not to over mix it.  Pour into oiled loaf pan.  Smooth out bubbles with a spatula.  Wrinkle with remaining pepitas and some flaxseeds and chia seeds (optional). Bake for 30-40 minutes or until a toothpick comes out the center clean.

Allow to cool completely in loaf pan.  Carefully remove loaf from loaf pan.  Keep loaf sealed in a ziplock bag or covered tightly in refrigerator for up to 7 day!  Enjoy!

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