Just took this bread out the oven….YUM! I didn’t have arrowroot powder or cornstarch, so I substituted that for gluten-free all-purpose flour, and it came out amazing. I also substituted a the whole flax-seed with rolled oats, added 2 tbs of chia seeds (I wanted a high protein bread) The only thing I would add: 1tbsp of honey to cut a bit of the overly savory-taste. I used a 9″x4″ loaf pan, so my bread unfortunately isn’t sandwich bread height, but what can I do to fix that?? Just use a smaller pan or make more to fill out the volume better? I know others have asked the same question, but the only solution I saw, and felt was reasonable, was to make 1.5x the amount of mix….has anyone tried this? I was wondering if anyone has tried to use 2 whole eggs and 2 whites instead of 4 whole eggs….any insight as to how this would change the bread?
I’ve never left a review before, but can’t help myself because this gluten-free bread is to die for (figuratively). Although, I did make a couple of adjustments because I’m allergic to tree nuts and sensitive to coconut products. In place of almond flour I made my own cashew flour (added raw cashews to food processor and let run until as fine as I could get it without it turning into butter). I substitute the coconut solid for Spectrum Organic Palm Oil shortening. I was worried that it would taste eggy with 4 eggs, but went ahead and used 4 eggs and YEAH — not eggy tasting (to me). P.S. Cashews nuts is not a tree nut, it’s a legume.
A few days ago I was delighted to learn that Dr. Oz was going to again feature The Paleo Diet on his nationally syndicated television show along with one of my co-authors, Nell Stephenson, of The Paleo Diet Cookbook. I tuned into the Dr. Oz show and was happy about most of what I saw except for Chris Kresser, expounding upon the health virtues of a food group, beans and legumes, that definitely are not Paleo. Please read the following...
Hi Broke, so there are a few things that could be affecting the texture of your bread. First, do you have an oven thermometer to make sure the temperature is where you need it to be? This could affect the baking time. It’s ok if you need to bake it longer, and I would let it cook until you test the middle of the bread with a stick inserted into the center. Only when it comes out clean you remove it from the oven.
There has been so much nutrition and dietary mis-information in the past 100 years, it’s very confusing to sort it all out. I’m thankful I found Paleo! And as paleo shoppers, we know to avoid the center of the market and stick to the outside loop which is where we find the lean proteins, the nuts, seeds, greens, vegetables and fruits. It not only saves us time when we shop, it keeps us healthy.
How inventive!! Elana, we would love for you to share this wonderful recipe with our community since I know our Paleo/Primal friends will just love this. If you’re interested, please take a minute to submit the recipe at fastpaleo.com/upload-a-recipe/. Feel free to plug your blog at the beginning of the directions section, and we’re more than happy to give your Facebook page a shoutout when we post it! This is exactly the kind of delicious and healthy recipe people are asking for!
Cordain explains that high intake of fruits and vegetables is one of best ways to reduce chances of cancer and heart disease. He notes that protein has twice the calorie burning effect of fat and carbs and is more satiating than both. He explains that starch, fats, sugars, and salts together cause us to keep eating. So if we limit our diet to fruits and vegetables and/or meat, we’ll stop eating when we’re full. And if you stop eating when you’re full, you’ll lose weight and won’t get fat. And as you lose weight, your cholesterol will improve (regardless of what you eat). This all makes sense and can’t really be disputed. If you want to lose weight, the Paleo diet will get you there and probably quickly. But Cordain’s hypothesis applied to long-term health falls short.
I also have had the “raw tunnel” of dough in the middle – TWICE now. I’ve followed the recipe to a “t,” except for the name brand Magic Line Pan (I do have the correct size pan though). Thanks for the tip to cover w/foil. I did it after the 30 min, but I’ll try it from the start. I also had added an extra 20 minutes. Strange ours turn out this way after reading how perfect others’ turn out?! Thanks gals! Happy baking!
Today I accidentally used besan (chickpea or garbanzo flour) and again, it came out great. I had forgotten that the almond flour was in the fridge and not the cabinet. I was wondering what was going on when the dough was much more sticky, was slightly darker, and smelled differently. I realized my mistake, cooked it anyway, and now have an acceptable substitute for almond flour. I think I like the almond better, but will enjoy this loaf anyway.
I wanted to try your recipe and I found almost all the ingredients here where I live. But I’m still stuck on the isolate whey protein. Could I skip to another protein, like pea protein? Do you think it alters rising/taste? I’ve never baked anything with this powder proteins, and since this pea protein happens to be the one easily on reach, I was wondering if you could help me sorting this out.