Paleo bread
Paleo bread is a low carbohydrate / keto friendly food item.
| Alternative names | |
| Type | Bread |
| Course | |
| Place of origin | |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | |
| Ingredients generally used | |
| Variations | |
| Food energy | Varies based on ingredients, approx. 90-110 kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Overview[edit]
Paleo Bread is a grain-free alternative to traditional bread, catering to those following a paleolithic diet. Using a mix of nut flours and seeds, it offers a dense, hearty texture reminiscent of whole grain breads without the grains.
Ingredients[edit]
- 1 cup Almond flour
- 1/4 cup Coconut flour
- 1/4 cup flaxseed meal
- 1/4 cup Tapioca flour (optional)
- 5 large eggs
- 1 tbsp Honey (optional)
- 1 tbsp Apple cider vinegar
- 1/2 tsp baking soda
- 1/2 tsp Salt
Preparation[edit]
- 1. Preheat the oven to 350°F (175°C) and grease or line a loaf pan.
- 2. In a large bowl, combine almond flour, coconut flour, flaxseed meal, tapioca flour (if using), baking soda, and salt.
- 3. In a separate bowl, whisk together the eggs, honey (if using), and apple cider vinegar.
- 4. Gradually mix the wet ingredients into the dry ingredients until a consistent batter forms.
- 5. Pour the batter into the prepared loaf pan and smooth the top.
- 6. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- 7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Serving Suggestions[edit]
- Slice and serve with Almond butter, Avocado, or any paleo-friendly spread.
- Toast slices for a crunchy texture.
Nutritional Value[edit]
Paleo Bread is rich in healthy fats, protein, and fiber, making it a nourishing choice for those on a grain-free diet.
External Sources[edit]
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