Paleo Bread, Great for ToastingLooking for the recipe? Scroll all the way down! This recipe for Paleo Bread is a revised and improved version of Paleo Bread with Cassava Flour and Flaxseeds. It's much better than before. The wholesome flavour is still there, but this recipe is easier. The ingredients have been tweaked and the instructions refined. This bread rises beautifully, it's very stable, and it's just right for toasting. Do what I do: bake a loaf, slice it, wrap it, and freeze it. Then just pull out a couple of slices when the moment is right. For some people - myself included - the 'old' recipe worked fine. But for others, nothing was happening. So I got experimenting and researching, and I seem to have come up with a combination of flour, fat, liquids and eggs that results in as good a Paleo Bread as you're ever going to get.
Baking is a ScienceBaking is a science, and it's all about ratio's. The ratio's are always measured by weight, not by mass. So, when you see ingredients listed as 'cups', it's just for convenience so you don't have to get out the scales. "1 1/2 cups of flour", for example, really means "150 grams". The standard weight - or 'part' - will then be duplicated or divided, depending on the desired outcome. Different quantities of flour, fat, liquid, egg, and sometimes sugar, will result in crepes or biscuits, pound cake or muffins. The tricky part is that the portion of liquid includes the egg. You need to weigh the eggs, and then add enough water to complete the weight. Pastry chefs know that a pie dough requires 3 parts flour, 2 parts fat and 1 part liquid, and that a cookie is perfect with a ratio of 3 parts flour, 2 parts fat and 1 part egg. For this Paleo Bread, given that we don't have the elasticity of gluten or the rising qualities of yeast, I've followed the ratio for a quick bread or muffin: 2 parts flour, 2 parts liquid, 1 part egg, and 1 part fat. The '2 parts flour' is a mix of cassava flour, ground linseeds and coconut flour. Whilst experimenting, I discovered: 1 1/2 cups cassava flour + 1/2 cup linseeds (ground to make one cup) + 1/2 cup coconut flour = a light bread with puffy air holes, but which retains a little moisture in the centre. 2 cups cassava flour + 1/2 cup linseeds (ground to make one cup) + 1/2 cup coconut flour = a heavier bread with fewer air holes, but which is drier in the centre. In both cases - 1 1/2 cups or 2 - you'll have a great bread for slicing and toasting. Aside from adjusting the quantities of the ingredients, I've simplified the rising agents - no more baking soda and vinegar. Instead, I've just increased the baking powder. Because most baking powders on the market contain cornstarch or other undesirables, I make my own baking powder. Here's how it's done:
How to Make Paleo Baking PowderPaleo Baking Powder
- 2 parts baking soda
- 1 part cream of tartar
- 1 part tapioca starch
A Little AdviceI do think it's important to start the recipe by creaming the ground linseeds and the hard butter or coconut oil. Again, because there's no gluten or yeast here, we need to get as much air into the loaf as possible. The creaming helps with that process.
And a Funny ThingThe funny thing is that we hardly ever have the desire for bread any more. It's simply not a daily temptation. What we actually love are the boat-like leaves of witloaf, which are brilliant for filling with a dob of homemade mayonnaise, a quartered boiled egg, a sliver of sundried tomato, or a ribbon of smoked salmon. On the weekends, especially in spring and summer, we'll start our breakfast with eggs and witlof. The hot, toasted slices of Paleo Bread slathered with butter and honey is really just Breakfast Dessert.
On the SideThree Seed Paleo Bread - Try this if you're looking for a deep, hearty flavour reminiscent of a sour dough. Fruit and Nut Bread - This is wonderful! Again, great for toasting, especially in the cooler months. Bookmark this. Banana Bread - An AIP baked treat - don't miss out on the pleasure just because you're doing the Elimination Phase.
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- 1½ - 2 cups cassava flour
- ½ cup coconut flour
- 2 teaspoons Homemade Baking Powder (see blog post)
- ½ cup linseeds (flax seeds)
- 150 grams clarified butter or hard coconut oil
- 3 eggs, lightly beaten
- ½ cup water
- Preheat the oven to 180°C/350°F. Lightly grease a 25cm x 10cm (10inch x 4 inch) loaf pan and line the base with parchment paper.
- Sift together the cassava flour, coconut flour and baking powder.
- Whiz the linseeds in a spice grinder until they resemble a flour. Place in the food processor with the butter or hard coconut oil and process until creamed.
- With the motor on slow, add the flour in lots with the egg and water.
- Scrape the batter into the loaf pan. Smooth with a spatula dipped in water, and make a few light scores on the surface so that the loaf will split evenly as it rises.
- Bake for 1 hour. Allow to cool for ½ an hour before turning out.