This paleo loaf is so moist, light and tasty. It’s hard to believe it’s grain-free. Toast it, cut it into soldiers and serve with boiled organic eggs to energise you for the day, or simply top it with mashed avocado or your favourite nut butter as a healthy snack.
Remember that because this loaf is grain-free, the dough will have the consistency of a cake batter and is not capable of being kneaded like other bread doughs.
2 and 1/2 teaspoons of instant yeast (even though this is instant yeast, for this recipe you will need to add it to the water until it bubbles slightly)
1/4 cup warm water
3 tablespoons honey
75g almond flour or ground almonds
100g tapioca flour
100g arrowroot powder
2 tablespoons of psyllium husk
3/4 teaspoon salt
4 organic eggs
1/3 cup of shortening of your choice
Combine the yeast, warm water and 1 tablespoon of the honey in a small bowl. Stir it and set the mixture aside for a few minutes until it bubbles slightly.
Mix the almond flour, tapioca flour, arrowroot powder, psyllium husk and salt together in a medium bowl and set aside. In an electric mixer, beat the eggs until light and fluffy. Add the flour mixture, shortening and the rest of the honey and beat until well combined. Lastly add the yeast mixture.
The dough will resemble a cake batter. Cover it and put it in a warm place for about an hour until it doubles. In the meantime, grease a loaf tin (here I have used a challah mould) and when the mixture has doubled, transfer it to the loaf tin and leave it to prove again in a warm place for about an hour.
Finally, place it in an oven pre-heated to 180C for 30 minutes until nicely browned.
Andy’s Sugar Safe Tips:
The high protein and fibre content of this loaf will lower its glycemic index, helping to stabilise blood sugar fluctuations, keeping you full and focussed and satisfied throughout the day!