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Gluten Free Paleo Bread

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Surprising yummy!

After my detox, I vowed to give up soy and dairy. However, I have decided to keep eggs in the mix, as I need a good source of protein. This loaf, from Elana’s Pantry, has received a few accommodations. I’ve reduced the almond flour and added in buckwheat since it’s another great slow energy releasing source of carbohydrates. As well, I sometimes have difficulty finding arrowroot powder or starch, so I experimented with a few other starches and found that they all work here.

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Buckwheat flour is so healthy for you!

 

This bread is quite easy to pair with other things. Add in a bit more salt, take away the honey, and you have a more savoury bread. You could top with some sea salt and rosemary to have a great accompaniment to humus or soups.  Add in a little more honey and you will have a sweeter bread that goes well with nut butters, jams and other sweet things.

imageYou’ll need:

  • 1 cup almond flour
  • 1 cup buckwheat flour
  • 1/4 cup potato starch, arrowroot starch, corn starch or ‘Yes You Can’ gluten free flour
  • 1/4 cup ground flax
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 5 eggs
  • 1/4 cup milk (almond, rice or soy is ok)
  • 1 tsp honey or agave nectar
  • 1 tsp apple cider vinegar

Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit.

In one bowl, combine the dry ingredients: almond flour, buckwheat, starch, flax, salt and baking soda.

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In a second bowl, whisk the eggs until frothy and then add the honey or agave, milk and vinegar.

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Mix the dry ingredients into the wet ones. Combine well.

Grease a loaf pan and then pour in batter.

Bake for approx 30-35 minutes or until a toothpick inserted into the centre comes out clean.

Be sure to cool and then serve.

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