Paleo bread 1: psyllium, flax, coconut, tapioca

Hi everyone! I’ve been baking and experimenting with different gluten-free yeast based breads as of late and have found some wonderful combinations. I want to share a recent recipe for a healthy, gluten-free sandwich bread. It’s slightly nutty and sweet from the coconut flour and wonderful when toasted and it holds great on hearty sandwiches.

paleobread1

  • 1.5 cups very warm water (almost too hot to the touch)
  • 2 tsp active dry yeast
  • 3 eggs, beaten
  • 1 tsp salt
  • 2 tbsp apple cider vinegar
  • 1/2 cup melted coconut oil
  • 1 cup coconut flour
  • 2 cups psyllium husk
  • 2/3 cup tapioca flour
  1. Preheat oven to 350ΒΊF. In a large bowl, add warm water and yeast and stir together and let sit for 5 minutes. Once the mixture foams slightly, add in eggs and melted oil then the remaining dry ingredients.
  2. Mix ingredients well with your hands and form into a ball. Cover the bowl with a damp towel and allow dough to rise for a minimum of 45 minutes. It also helps if to leave covered in the oven with the light on.
  3. Then, transfer dough into a greased loaf pan and bake for 50-60 minutes or until inserted knife comes out clean. Allow bread to cool completely before slicing.

paleobread1.2

 

 

 

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