Looking around the internet, there are several variations of Paleo Bread; a loaf of bread built primarily around nuts, aerated eggs and leavened by a chemical reaction occurring between sodium bicarbonate (baking soda) and acid (apple cider vinegar). Because I always like to give credit if the inspiration comes from another source, I like to credit someone. In this case, I’ll give credit to Danielle Walker of Against All Grain fame! Her specific paleo bread recipe served as the basis for this one, even as this is a fairly common ratio for Paleo Bread.
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Healthy grain-free gluten-free low-carb alternative to wheat bread. Give this paleo bread recipe a try! You won't be disappointed.
Ingredients
- 1 tsp. (5g) Coconut Oil
- 1 c. (256g) Smooth Almond Butter
- 4 Large (200g) Eggs, Separated
- 2 1/2 tsp. (12g) Apple Cider Vinegar
- 1/4 c. (60g) Almond Milk, Unsweetened
- 1/4 c. (28g) Coconut Flour
- 1 tsp. (4g) Baking Soda
- 1/2 tsp. (2g) Celtic Sea Salt
Directions
- Pre-heat oven to 300 F (149 C).
- Grease an 8.5” x 4.5” (21 x 11) loaf pan with the coconut oil.
- In an electric mixer, whip the egg whites with the vinegar. Whip until peaks form. Set aside.
- In a separate bowl, beat the almond butter, egg yolks and almond milk until lighter in color and nicely aerated. Will look like a beige pancake batter.
- Add coconut flour, baking soda and salt. Mix until lumps are gone.
- With a large plastic spatula, remove approximately 1/4 of the egg white mixture and add to the almond mixture. Fold the mixture in, until most of the lumps are gone. Be careful and thorough to scrape the bottoms and evenly fold the mixture.
- Take a second 1/4 of the egg white mixture and add to the almond mixture. Again, fold the mixture until the lumps are gone.
- Repeat this process 2 more times, until the egg white mixture has been evenly folded into the almond butter mixture.
- Gently pour the batter into the loaf pan. Give the pan a small jiggle to smooth the top. Place the pan in the oven.
- Bake for 45 to 50 minutes. Like a soufflé, this is somewhat sensitive, so be careful not to bang around or open the oven door and create a big change in temperature within the oven.
- Do not open the door for at least the first 35 to 40 minutes.
- Once the top is nice and golden and a toothpick comes out clean, remove from the oven and place on a rack.
- After about 20 minutes, turn the pan over and carefully remove the loaf from the pan.
- Allow to cool, fully, before slicing.
- Enjoy!
Notes
This recipe works best when working with room temperature eggs and almond butter. While being easier to work with, more air will also be trapped by the mixture during the beating and folding processes.
This recipe has been tested with the listed ingredients. Please consider, if a substitution is recommended, it will be included as a note in the recipe.
Nutrition Information: 16 slices - per slice - 126 calories 10 g fat, 4 g carb, 3 g fiber, 5 g protein
The following recipe has been altered from its original source to decrease the number of impact carbs, while still staying within Paleo guidelines.
Want to learn more about the Paleo Diet?
Click +1 Below. Then go make this healthy recipe for paleo bread!
