Special Diet - Created Date : 16.9.2019
I was challenged to come up with the Perfect Paleo Bread by my dear friend Michelle over at Gluten Sugar Dairy Free. After many failures, I finally had a successful recipe. This bread is flavorful, soft and dense enough to hold a sandwich. This bread has been recipe tested by adults and children and they all gave it a thumbs up!
Can this bread be toasted? Absolutely, I love toasting this and serving with jam for breakfast alongside over easy eggs.
This paleo bread can be used to make sandwiches, stuffing, bread pudding and more! I will include both a savory and sweet version below.
This recipe is a sneak peak from my Paleo Baking Fall Recipes Ebookwhere you can turn this wonderful bread into a Paleo Cinnamon Sage Stuffing and Paleo Bread Pudding w/Caramel Sauce.
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I really wanted to share this recipe with all of you because I have had several requests for bread over the past few months. Then, Michelle Deberge at GSDF told me that her community really wanted bread too! So with both communities, wanting bread, I rose to the challenge.
In the process of making this recipe, I had so many failures! I went through several pounds of almond flour, tapioca flour, cassava flour and coconut flour until I found just the right blend.
I had to check in with Michelle regularly for support because I was pretty frustrated from so much failure. She was so encouraging saying, “You can do it! I know you will master bread! If anyone can do this, you can!” I would then run off to the market late at night after my kiddos were asleep to get more flour! Her words meant so much! Thanks Michelle!
After this loaf came out of the oven, I knew that this was the right texture and flavor I was looking for! It finally tasted like real bread! It tastes like a whole wheat bread I ate growing up! This recipe truly was a labor of love!
Here is what one of our amazing community members has to say:
“I purchased the e-book, and it is wonderful! I already made the bread. My whole family loved it!”-Glam Ma
For those of you that don’t like to bake, there are a few paleo bread options online such as this one (has good reviews) made from nut butters or thisflourless coconut bread. So if you are not a baker, I would give one of those a try.
As you know, I love to bake but I like to be efficient as possible in the kitchen. That is why I know you will love this recipe, it has only 5 minutes prep time! Yes, I am very serious, this bread only takes 5 minutes of your time and then you bake it, set the timer and wa-la, freshly baked, Perfect Paleo Bread!
Psyllium husks powder comes from the plant Plantago Ovata, a native to India, Bangladesh and Pakistan. The seeds from this plant are hydroscopic which allows them to expand and become mucilaginous. Pysllium husk powder is often used to relieve constipation or irritable bowel syndrome. It is also used in gluten free and paleo baking due to its ability to bind moisture and make breads less crumbly. (Wikipedia)
When I used too much psyllium, the bread was very dense, too little, the bread was crumbly and more like pound cake. With just the right amount of psyllium husks powder, this bread resembled a traditional whole wheat bread.
The only downside to using psyllium husks powder is that you will never get a loaf of bread to be white. I really don’t mind at all, but some kiddos can be pretty picky about how their food looks.
In my country we cannot buy applesauce and honestly I don’t know exactly what it is. Just apple puree? Spiced? Sweetened? Or maybe just a flavored liquid sauce containing no apples at all? Is it supposed to add flavor or texture in this recipe, or both? Do you have any suggestions for substitutions? Or can I make the bread without it?
These are just cooked, plain and pureed apples you can add a small amount while cooking so they can steam. Just be sure to puree only the apples. This helps the bread become moist and add flavor. You can probably substitute a mashed banana if you like that, I will have to try it next time.
Thanks for clearing that up – actually I’ve been wondering a while as I’m seeing this a lot in American recipes. I don’t like any sweetness in my savory breads (and am trying to eat low carb as well), so the banana is not really an option, but fortunately it is indeed possible to buy plain “mashed apples” here ??
The apple cider vinegar combined with baking soda have a rising effect similar to baking powder. Without the vinegar, the bread will not rise. You can of course use baking powder instead if you prefer, but then it will not be grain free.
This is such a good combination of ingredients! Have you attempted to use xanthan gum? It’s also a stabilizer or prevents seperation. I know some xanthan is non-paleo (mainly corn based) but I know you can get some off Amazon (I’m not an affiliate( Authentic Foods Brand) that is cabbage based so it makes it paleo!!!
Thank you so much for the perfect paleo bread recipe! I just made it and it’s awesome! Perfect texture and delicious on its own. Do you know if I can double the recipe and bake it in a standard size loaf pan to get a taller loaf (more like standard bread size? I’m happy to experiment but Thought you might have some Insight for Cooking time.
This is the easiest and best paleo bread recipe I’ve tried so far. So pleased. Thanks again!
I have never used a bread machine. If it has quick bread setting then this should work. This recipe does not need a rising time since there is no yeast. It bakes similar to a quick bread but has a wonderful texture thanks to the psyllium.
Please let us know how you like this.
Hi! Excited to try this recipe. Any idea what the fiber count is for those of us looking to track net carbs? Also on the savory loaf if I omit the honey, will it be impactful carb-wise? And does the honey only add flavor or does it factor into the texture? If it’s texture, I’ll keep it, but if it’s just a little sweetness I might be OK without it. Thanks f
The honey is for flavor, it does not affect the texture. If you remove the honey, the sugars go down to 1.5 grams and the carbs go down to 5.1 grams. The fiber per slice is 2.2 grams. I updated the recipe card to include the fiber. I hope this helps! Let us know how you like the bread! This is my favorite paleo bread! PS. I am using a mini loaf pan, that will give you a higher loaf. Warmly, Ester
I am thrilled to get to have this recipe. I appreciate all the work you went through in order to figure out the right combination of ingredients.
I made the recipe yesterday and I think it turned out great. I didn’t have the avocado oil so used Olive oil but it seemed to not be bothered by the change. AND I didn’t have the psyllium husk powder but substituted some Naturessunshine psyllium hull powder I had on hand. (I don’t think they carry this anymore though but figured I have time to try to find the husks you talked about)
Again, thanks again for all your work to help make all our guts happier.
Hello Ester, I made your recipe of Per fect Paleo Bread (sweet) and it is delicious! I did the directions exactly as you described and it was only about 2¨
high and much darker than your picture (the dark is fine with me). Should I use only 1 1/2 Tbl. of Psyllium Instead of 2 so it will be higher? My compliments to you! I have made several wheatless bread recipes and had to throw them out because they tasted sooo bad.
Thank you so much for such a great recipe!!! :), Linda
I am so glad that you enjoyed the loaf! The height of the bread has to do with the size of the pan. I used a mini loaf pan. The size is 7 1/2 inches long, 3 1/2 inches wide and 2 1/4 inches tall. You can get it a bit taller in the smaller loaf pan. I have not tried to double the recipe for a larger loaf pan but that may work. If it is browning too much, you can cover the top with foil. I am so glad you enjoyed the recipe! It is still my favorite grain free bread till this day! Warmly, Ester
Just discovered your blog & very excited to make this bread! Does the brand of psyllium husk powder need to be the same or will any good quality version work? I can’t get that particular one until next week & I’d planned to bake over the weekend for a Super Bowl party ?? TIA!
The bread is delicious. I have thrown out so many breads that just tasted awful since I discovered that I needed to be gluten free and grain free. This was fantastic. How long will it keep and can it be frozen?
I am so glad to hear you enjoyed the bread recipe! I have kept this in the fridge for about 5 days wrapped in plastic wrap.
I have never frozen this loaf but I imagine it would be fine if it is properly wrapped.
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