Every once in awhile, I miss bread, and rather than wreck my gut by indulging in actual wheat filled bread, I’d rather try and come up with an alternative that helps me get through those days where I want some bread but without affecting my body in a negative way.
I have been trying to find a grain-free bread recipe that doesn’t taste like coconut and doesn’t crumble. I don’t expect it to be anything like traditional bread as far as taste and texture go, but I do expect it to at least be something with a more neutral taste that I can actually slice.
After trying a few different recipes I found one for an artisan style grain-free bread in the book “Paleo Bread – Gluten-Free Bread Recipes for a Paleo Diet” by John Chatham.
The book is small but mighty with 28 grain-free bread recipes that include muffins, scones and pizza crust. The first half of the book gives a quick intro to Paleo for those who are interested but is a great resource even if you don’t define yourself as “paleo” but do follow a grain-free diet. And for those who are gluten-free, these recipes are all gluten-free as well. Some of the recipes use butter and raw honey which is something that some paleo folk frown upon, but I love my grass-fed butter, and I do treat myself to a bit of raw honey at times.
I wasn’t overly optimistic about the recipe, despite the fantastic book reviews, because I’ve had quite a few relative failures attempting grain-free breads. But I was pleasantly surprised with this one.
The rustic grain-free bread didn’t really rise, but most grain-free breads don’t, and the texture is quite dense but it has a very nice flavor and goes great with grass-fed butter or a poached egg on top.
Rustic Grain-Free Paleo Bread
- 2 cups almond meal or flour
- 1/4 cup coconut flour
- 3 eggs
- 2 tbsp melted unsalted grass-fed butter
- 1 tbsp raw honey
- 1 tbsp water
- Preheat oven to 400 degrees F.
- Mix the flours and butter together in a large bowl until fully combined and then mix in the water.
- Beat eggs until fluffy.
- Mix eggs and honey with the flour mixture. Stir until fully combined.
- Let the mixture sit for about 5 minutes then stir again (you might need to add more water). Dough should a little bit sticky but not too wet.
- Wait another 5 minutes.
- Split the dough into 2 pieces and knead each one into a ball. To keep from sticking, you can use almond meal or flour on your hands and on the dough.
- Place the dough onto a lined cookie sheet or a pre-heated baking stone.
- Cut the tops with a knife and bake for approx. 30 minutes (you might need more or less depending upon your oven).
- Loaves should be very brown but not burnt.
- Allow to cool, slice and serve.
I feel like I indulge when I eat this so it satisfies the emotional part of me that wants bread but gives me the satisfaction of knowing that none of the ingredients are going to cause my body to react the way a traditional bread would.
Have you tried any grain-free bread recipes?