Paleo Savoury Bread [Dairy free, Gluten free, Grains free, Sugar free]

savory bread

There is always an alternative to processed bread, as the many recipes shared on this blog and those that are widely available on the www and Paleo recipe books advocate.  For many, it is convenient to obtain a loaf of these easy to make breads through suppliers who charge exorbitant prices for a single loaf and while the “flavour”of the month may exist beyond a month for many suppliers, eventually it may be a case of dwindling demand and scarcity arises.  Hence, for me, in my attempts at maintaining and encompassing a full Paleo lifestyle to the maximum, learning to try these loaves bring me steps closer in ensuring that my lifestyle change is an informed and tried and tested one – and I love cooking and learning to enjoy baking , so I will always create time to try out different recipes and sharing them with like-minded Paleoists.

The ingredients for this recipe are again readily available through health stores and the Dischem pharmacy chain. Worth noting, coconut flour is among the lowest in carbs among nut flours, and it is also a source of protein.  Sifting of the flours is recommended to remove lumps and aerate the loaf.  The rosemary herb may be replaced with Italian herbs or herbs as desired, maintaining the one teaspoon quantity ratio for this recipe.  This bread is effortless in it’s making and delivers a great tasting alternative to processed breads.

Ingredients

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4 eggs
1/4 cup olive oil
1/4 cup coconut milk
1 teaspoon freshly crushed rosemary
1 teaspoon bicarbonate of soda
1 teaspoon Himalayan or sea salt
1/3 cup flax flour
3/4 cup coconut flour

Here’s How

  • Preheat the oven to 180C and line a small loaf tin with baking paper.
  • In a bowl, beat with a hand mixer or in a food processor,  the eggs, olive oil, coconut milk, and rosemary until smooth.

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  • Add the flax flour,bicarbonate of soda and salt and mix well.

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  • Add in the coconut flour and mix well. By now, the mixture is a thickish doughy mass.

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  • Pat into the loaf tin and using the back of a spatula or wooden spoon, distribute the mixture evenly.

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  • Bake for 45 minutes, or until an inserted toothpick comes out clean.
  • Allow to cool before slicing.
  • This bread may be frozen in well-wrapped aluminium foil or in a sealed container. It should store for up to 7 days in a refrigerator.
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Savory Paleo Bread

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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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