While I haven’t tried every single Paleo bread recipe out there, I found one that I like and I have been making this recipe ever since. It requires a certain ingredient that I had to order online from Amazon since my grocery does not carry this product, Arrowroot powder. Its consistency is similar to that of corn starch. It is a very fine powder and will leave you with white dust everywhere. Other than this unusual ingredient, the other ingredients are readily available in my grocery store.
The ingredients to make this bread were arrowroot powder, almond flour, eight eggs, olive oil, sea salt, baking powder, and coconut vinegar. The recipe calls for walnut oil, but I didn’t want to chase down walnut oil, so I just substituted it with olive oil instead. Also, I was trying to use baking soda and cream of tartar to make the “Paleo baking powder”.
First, I sifted the arrowroot powder into a medium mixing bowl.
Then I added the almond flour.
I mixed it well and added the “baking powder” into the bowl. Per Stephanie’s recipe, a teaspoon of cream tartar mixed with 1/4 teaspoon of baking soda is equal to one teaspoon of baking powder.
In a different bowl, I added the four eggs, four egg whites, and olive oil. Typically, I would have the egg whites left over from making mayonnaise, so that worked out well.
Then I added the salt . . .
Added the vinegar…
And started whisking the eggs.
Until the eggs and oil were all combined.
Then, I added the dry ingredients into the egg mixture.
Mixed it until there were no flour lumps seen in the batter.
I learned from my previous baking that sometimes the arrowroot powder would create small white specs in the bread and since then, I started straining the batter to prevent the white lumps of arrowroot powder in the bread.
It wasn’t a necessary step, but I like to see the perfect bread without disturbing white specs.
I poured the batter into a parchment paper lined loaf pan. Baked it at 350F for 30-35 minutes.
And the bread was ready!
I let it cool for a while before slicing it.
The fresh bread was soft, and yes, fluffy, and tasted pretty good.
Thank you Meghan for this recipe!
1½ heaping cup arrowroot powder
1 heaping cup almond flour
4 egg white
1 tsp sea salt
1½ tsp baking powder
2 tsp coconut vinegar
Line loaf pan with parchment paper. If you have a smaller loaf pan, the bread will rise higher.
Preheat oven to 350F.
In a medium size bowl, sift arrowroot powder, and combine with almond flour.
In a different mixing bowl, beat eggs, salt, and olive oil.
Combine the dry and wet ingredients, stir until there are no lumps. You can strain the batter to get rid of any arrowroot lump in the batter.
Pour batter into the prepared loaf pan.
Bake 30-35 minutes, until the top is golden yellow, and toothpick test comes out clean.
Let cool prior slicing.