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Nut-Free Paleo Bread

Image by Erica Lambos
Nut Free Paleo Bread
  • 1½ cups Water
  • 2 Eggs
  • ¾ cup Golden Flaxseed Meal
  • 1¼ cup Tapioca Flour
  • 1¼ cup Arrowroot Flour
  • 2/3 cup Coconut Flour, sift after measuring
  • 1 cup Raw Pepitas (Shelled Pumpkin Seeds)
  • 1/3 cup Extra Virgin Coconut Oil
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Honey
  • 1 tsp Salt
  • 2 tsp Active Dry Yeast
1. Proof your yeast by warming the water (should feel comfortably warm and not too hot) and adding the yeast to the water. You can do this in the bottom of your mixing bowl. It should start to foam in 5-10 minutes.
2. Add the flax meal and the rest of the wet ingredients to the proofed yeast. Let sit for 2 minutes.
3. Add your dry ingredients and stir to fully incorporate (you may want to use a standing mixer with a paddle attachment or you could do this by hand). It would be helpful if your ingredients were room temperature or slightly warmer.
4. Let rise in a warm corner of your kitchen for 45 minutes to 1 hour. A great way to rise bread is to put in on your oven with the oven off but the oven light on.
5. Pour the batter into a greased standard-sized loaf pan. Spread out the top evenly.
6. Let rise another 45 minutes (toward the end of that time, take it out of the oven if that’s where it was and preheat your oven to 350F).
7. Bake for 55-65 minutes, until golden brown on top and a toothpick comes out clean.

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