Finding a good paleo bread recipe is like finding the holy grail.
Hands down the hardest transition for us when moving to a paleo lifestyle was the loss of bread. If you think about it a family with children uses bread ALL the time. And you get pretty dependant on it from toast for breakfast to sandwiches for the lunchbox to taking it on picnics and so on. I didn’t think we were bread dependant but when we couldn’t turn to our staple loaf of spelt bread it was hard.
It was the toughest on my daughter who LOVES toast for breakfast. She is not fussed about sandwiches or bread any other time of the day but toast for breakfast makes her world go round. So I started looking for a paleo bread recipe to bake.
You can buy paleo bread and there is a really good brand of it New Zealand. But it is stupid expensive and if you go though more than one loaf a week, which is easy to do, you need to find alternatives or get a second job.
So I started the hunt for a good paleo bread recipe. There are some ugly recipes out there, I can’t lie. The main issue it seems, is that egg is used as the binder for the bread rather than gluten. So most recipes are very dense and extremely eggy. One recipe called for 10 eggs… as you can guess that did not end well.
Then I chanced upon this little beauty. I must admit I did not hold out much hope initially. The ingredients seemed a little odd. BUT it is divine. It is LIGHT and NOT eggy and toasts like a dream. It’s from the Joyful Table and I can tell you, that name is well earned. I was very very joyful when I tasted this!
Here it is… “The Paleo Sesame Sandwich Loaf” from the Joyful Table…
- 1 cup of Arrowroot powder
- 1 cup pf Golden Flaxseed (ground)
- 1/2 cup of Sesame seeds
- 2 tbsp of Psyllium powder
- 2 tsp of Coconut sugar (optional- I use either honey or apple syrup)
- 1 1/2 tsp of Mustard powder
- 2 tsp of Baking powder (gluten free)
- 1 tsp of Baking soda
- 1 1/4 tsp Sea salt
- 4 Eggs (large)
- 2 tsp Apple cider vinegar
- 3 tbsp Avocado oil
- 3/4 cup Water (filtered)
- Sesame seeds to sprinkle on top
- Preheat oven to 160°C. Line the base and sides of a loaf tin with cooking paper allowing it to overhang the top of the tin.
- In a food processor add the arrowroot powder, golden flaxseed, sesame seeds, psyllium powder, sweetener, mustard powder, baking powder, baking soda and salt. Process for 20 seconds to break down the sesame seeds and make a fine texture.
- Get all wet ingredients ready before the next step. The wet ingredients need to be added together and without delay to prevent all the moisture being absorbed before you are able to spread into the loaf tin ****.
- Add the eggs, vinegar, avocado oil and water. Process to mix well without delay- approx 8 seconds to create a dough.
- Scoop dough into prepared loaf tin as quickly as possible. Level the surface and sprinkle sesame seeds over the top.
- Bake for approximately an hour****. Allow to cool in the tin for 10min then lift out and allow to cook completely on a wire rack.
- When completely cold, slice and store in an airtight container.
**** I did not get a dough at ALL with these quantities and ingredients. My mixture was a sloppy liquid when I processed it. I have tried processing for longer but...liquid. this makes NO difference to the finished product- I just bake it at the same temperature for 1 hour and 15min to allow for the extra liquid. Still delicious!
You will love this bread. I now make at least two loaves a week and if I can ahead of the kiddies I will freeze the sliced bread (apparently this works well)
It is also super easy to make which is wonderful- it really is the holy grail of recipes!