Basic bread loaf

Bread and paleo don’t really go together. But every once in a while—like the one time I've been sick since going paleo— toast just sounded good. Here’s a recipe for those times that you’re wanting a comforting slice of toast but without some of the irritation from a gluten-containing bread. It won’t taste like the Wonder bread of your youth, but it still gets the job done. If I had kids, I might even be inclined to make a school snack of a slice of this with some almond butter and apple slices as a “sandwich.”

3½ cups (500 g) almond flour
¾ teaspoon baking soda
¼ teaspoon salt
4 large eggs
1 tablespoon (15 ml) honey
¾ teaspoon apple cider vinegar

1. Preheat oven to 300°F (150°C).
2. Combine all the dry ingredients.
3. In a separate bowl, whisk the eggs, then add in the honey and apple cider vinegar.
4. Pour the batter into a well-greased loaf pan.
5. Bake for 45 minutes or so, or until bread is golden brown and a wooden skewer comes out clean when inserted.

Variation—This bread variation is great to use in making a paleo-friendly stuffing for Thanksgiving. Simply stir about 1–2 teaspoons (10 ml) each of sage, rosemary, and thyme into the bread mixture. When the loaf is done cooking, dice the bread into cubes, toast them in the oven (to dehydrate and make crispy) and use like you would other bread for stuffing (aka dressing).

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Basic bread loaf bakes almond flour, eggs, and a touch of honey into a comforting, toastable loaf for the rare paleo morning that calls for toast. It will not taste like the white bread of your youth, but it absolutely gets the job done. A slice with almond butter and apple makes a proper school snack.

Pro Tips

• Bake low at 300F for the full 45 minutes; almond flour browns fast at higher heat and stays raw inside.
• Grease the loaf pan thoroughly - almond flour crusts stick hard to bare metal.
• Test with a wooden skewer at 45 minutes; the top should be golden and the skewer clean.
• For the Thanksgiving stuffing variation, stir sage, rosemary, and thyme into the batter, then cube and toast the baked loaf.

Frequently Asked Questions

What is this bread for?

Toast, mainly - the recipe makes it for craving days, and the herbed variation turns it into paleo stuffing.

Does it keep well?

Best the first two days. Slice and freeze the rest, then toast slices straight from frozen.

Is it like regular bread?

The recipe is honest - it will not taste like Wonder bread, but it serves the toast craving without gluten's aftermath.

Recipe Card

Stav Kogan

Basic bread loaf

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Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• ¾ tsp baking soda
• ¼ tsp salt
• 4 large eggs
• 1 tbsp honey
• ¾ tsp apple cider vinegar

Method

 

1. Preheat oven to 300°F (150°C).
2. Combine all the dry ingredients.
3. In a separate bowl, whisk the eggs, then add in the honey and apple cider vinegar.
4. Pour the batter into a well-greased loaf pan.
5. Bake for 45 minutes or so, or until bread is golden brown and a wooden skewer comes out clean when inserted.

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