BreadPaleo, Gluten-Free Bread

prep 5 mins

cook 50 mins

makes 1 loaf

 
 

Ingredients

  • 7 large eggs
  • 1 cup (1/2 pint or 250ml) unsweetened almond butter
  • ½ cup (8 tablespoons or 125ml) arrowroot starch
  • ½ cup (8 tablespoons or 125mg) tapioca starch
  • ¼ cup (4 tablespoons or 60ml ) coconut oil
  • 3 tablespoons (around 45ml-60ml) raw honey
  • 2 teaspoons (10ml) cream of tartar
  • 1 teaspoon (5mg) baking soda
  • ½ teaspoon (2.4mg) fine sea salt

Instructions

  1. Preheat the oven to 375°F (190.56°C). Line an 9 by 5-inch (23x13cm) loaf pan with parchment paper.
  2. Using a stand mixer, mix all the ingredients together.
  3. Pour the batter into the loaf pan.
  4. Bake for 50 minutes or until a toothpick comes out dry.
  5. Allow the bread to cool in the pan for 10 minutes, then remove them from pan and cool on a cooling rack.
  6. Let the loaf cool completely before slicing.
  7. Store bread at room temperature in an airtight container for up to 2 days, or pre-slice the bread and freeze.

 

Categories: Beyond, Healthy Recipes

Author: Dr. Jennifer Barham-Floreani