I ordered my first pack of Paleo Bread last week. I was more than a little curious and super excited to make some egg and bacon sandwiches, French toast, and almond butter and jelly sandwiches. Unfortunately, I got my box today and the bread was COVERED in mold. Yummy!!
I’m totally going to try again and see if there is a way to expedite my shipment next time–oh, the perils of not stuffing your products with preservatives! I really, really want to try the stuff and I’m so excited that there’s a booming market for Paleo products. BUT since I’d been anticipating such bread-y wonders all effing week, I was f*cking furious. So I got baking.
The ingredients listed for Paleo Bread’s coconut variety are simple–egg whites, coconut flour, water, psyllium, baking soda, and apple cider vinegar. I started with these as a base and messed around with proportions a bit. Then I ended up adding a few touches of my own but I think the result was exactly what the doctor ordered!
This bread isn’t too strongly flavored–perfect for sandwiches!–and is sturdy enough to hold whatever you want…eggs, nut butter, lunch meat, etc. This weekend, I’m going to be making some serious French toast…oh, don’t you worry!
1/2 c Coconut Flour
1/2 c Ground Flax
1/4 c Arrowroot Flour
1.5 t Baking Soda
1/2 t Salt
1.5 c Egg Whites (you can also use 6 whole eggs)
1/2 c Applesauce
1 T Apple Cider Vinegar
Whisk together the dry ingredients. Add the egg whites and applesauce and combine well–no lumps! Let the batter sit for 5 minutes. Stir in the apple cider vinegar.
Pour batter into a greased loaf pan.
Bake at 325 degrees for 1 hour.
(1/16 of recipe)