You read correctly. You have found the recipe for the BEST. Paleo. Bread. Ever!
I'm super excited, because, if you're like me, you don't eat much bread but you miss it. You don't miss the tummy aches or the podgy wheat-belly, or the hungry-after-half-an-hour cravings. But you miss the texture, the ease, the portability, the smell, the toppings and fillings, of... Toast. Sandwiches. A sneaky slice on-the-run.
Yes, bread is part of the joy of life. But many of us find that the highly processed, genetically modified flours adversely effect our physiology. After industrialisation and mass-production, refined flours just aren't the same as they once were. Not only that, but many of us have developed intolerances to gluten due to over-consumption.
By over-consumption I don't necessarily mean we have been gorging ourselves on baked goods (although some have thanks to the addictive quality of some processed high-carbohydrate foods). I am referring to the excessive use of gluten-containing flours as a cheap "filler" in all manner of processed foods. Foods you wouldn't expect - sausages to canned beans to store-bought sauces - contain wheat or other highly refined flours as emulsifiers.
You have sought out this gut-friendly, grain-free option, so it's likely you know all of this already. But a refresher always helps.
The problem we face, though, is that most of us love bread. Because bread is amazing. The tummy-rumbling scent of freshly baked bread is enough to make anyone reach for a piece, regardless of the consequences later on.
It's also the convenience of bread, and its ability to extend a meal to feed more tums, that is so great.
So, for the sake of our health, our pleasure, and our convenience, it falls on us to find a good substitute. A substitute that isn't crumbly, is gentle on digestion, full of nutrients, high in healthy fats and protein to nourish and sustain. Well - guess what! I believe I have found the one.
My husband and daughter even squabble over the last piece of a loaf.
Emilia always wins. (Cuteness-factor.)
So here is a bit of information about this bread, and why we think it is so lovely.
What's awesome about this bread?
- Psyllium husk is used in this recipe to reduce the amount of eggs needed and to increase dietary fibre. Psyllium gives a lovely structure to the bread without soggy eggy-ness and helps to regulate bowel movements.
- It is simple - get out all ingredients, put all ingredients into food processor, pour into loaf tin, bake, done.
- A combination of almond meal and coconut flour is used. This may seem frustrating, but the reality is that gluten-free breads are much more "bread-like" when a combination is used. Using a combination also means that there is a good balance of fat and fibre from these two flours.
- The cost of making the bread is relative to a store-bought gluten-free bread. If you value eating nourishing food and avoiding additives, preservatives and refined flours, it is a good idea to buy almond meal, coconut flour, coconut cream and psyllium husk in bulk. Just make sure you store the almond meal and coconut flour in the freezer or fridge, to keep them fresh.
- Coconut cream is high in MCTs (medium-chain triglycerides). MCTs are easy for the body to absorb and use, so are less likely to be stored as fat. Coconut cream is also full of anti-microbial fatty acids that strengthen your immune system. Not only that, but coconut cream is high in anti-oxidants, soothing your digestive system and reducing inflammation in the gut.
- Eggs. Eggs are awesome. With about of 7g protein, and containing all the nine essential amino acids, eggs are one of our best food-friends.
So give this recipe a go, and let me know how you and your loved ones find it! I appreciate all the feedback I can get.
Best Paleo Bread Ever
Makes 1 large loaf / GF, DF
1+1/2C almond meal (or ground blanched almonds)
1/2C coconut flour
1C coconut cream
1/4C water (or whey if you have some in the fridge and are not dairy-free)
4T psyllium husk
2t baking soda
2t apple cider vinegar
Pinch sea salt
1. Preheat oven to 180 degrees celsius, not fan-forced, and line a large loaf tin.
2. Put all ingredients into food processor and blitz until just combined, stopping to scrape down the sides if necessary.
3. Pour mixture into prepared loaf tin and bake for 45 minutes, or until golden brown and springy.
4. Remove immediately from tin and cool on a wire rack. Store in an airtight container in the fridge for up to 5 days.
This is a weekly-make for our family, and is regularly consumed slathered in organic butter, avocado, or used as a base for fried eggs or lunchbox sandwiches. I'd love to know what you think of it!
With love from my kitchen to yours,