Paleo Crusty Bread

I’ve tried and failed many, many times to create a paleo bread recipe that actually tastes, looks, and has the texture of bread.  This recipe is the answer.  It’s like a crusty cross between baguette and brioche, and it’s really, really good.  Serve it to your next non-paleo guests; they won’t know what hit them!!

yield:1 loaf
servings:6-8
prep time:20 min
cook time:25 min
ready in:45 min
Heather Resler
I'm a teenage paleo enthusiast who can't stay out of the kitchen!
View this chef’s website
Ingredients
  • 6 tablespoons lukewarm water
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons active dry yeast
  • 1 egg
  • 2-1/2 cups blanched almond flour
  • 1-1/2 cups tapioca flour/starch
  • 1/2 teaspoon salt
  • 1 egg white, well beaten
Directions
  • Preheat oven to 375 degrees Fahrenheit and grease a medium sized cookie sheet with coconut oil.
  • Combine the water with honey and oil. Add the yeast and let sit a minute. Whisk in the egg.
  • Stir in the flours and salt.
  • Form into a baguette shape on the prepared baking sheet and brush with beaten egg white. Make a few slashes on the top with a bread knife.
  • Bake for 25-30 minutes, or until browned. Let cool completely before slicing.

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