Wow this has to be the find of the year! Get your old bread-maker out of storage and dust if off; this recipe is to die for. A grain and gluten free bread you can make at home knowing every ingredient that has gone into it. Perfect under your eggs or with a slab of quality grass-fed butter!
My sister sent me this nearly a year ago, it was a recipe created by a paleo-baker friend of hers, in Christchurch, New Zealand. So it has sat in my email folder all this time. Every now and then I would take it out and think to myself – I must make this!
Well today I did and what a sensational loaf it is! It was hardly out of the bread-maker before we had sliced it, slapped on butter and greedily chowed down every last crumb.
So thank you, unnamed paleo-baker friend of my sister who lives in Christchurch, this one’s a keeper!
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Paleo Bread-Maker Bread
3/4 cup + 2 tbsps or 8 fl oz Filtered water
1/2 cup Ground Linseed/Flaxseed or Chai seeds or ground Psyllium husk
2 eggs – free range
1 tsp salt – I used Himalayan.
1 tbsp Apple Cider Vinegar
2 tbsps pure Maple Syrup or Raw Honey
1/4 cup Coconut oil, extra virgin cold press (melted) or extra virgin olive oil
4 cups Almond flour – blanched
2/3 cup Tapioca Flour
2/3 cup Arrowroot Flour
1 tbsp Active Dry Yeast
Mix together until blended the first seven ingredients and pour into your Bread-maker pan.
Rest for 2 minutes or while you are gathering the other ingredients.
Add coconut oil.
Mix together the flours and yeast
Add the mix to the Bread-maker pan.
Set your machine to Whole Wheat seating for a smaller loaf and medium colour crust.
Press to start.
Once the dough has done it’s first mix, check to see that all ingredients are incorporated, gently mix by hand if not.
Remove once cooked, cool and slice.