Paleo Bread – Gluten and Dairy Free Bread which actually tastes great!

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I love to and experiment with recipes, particularly ones that take very little time to make.  I recently served this bread up with some lentil soup and some lovely organic butter on a Friday night instead of getting a takeaway dinner, and it was an instant hit.  This bread is  really delicious and in fact my son had it for breakfast toasted the next day with raspberry chia jam alongside his chocolate granola!  How spoilt!  If you are looking for a great tasting gluten free, dairy free option, this recipe works a treat everytime.



200g almond meal

65g arrowroot

2 tbsp ground flaxseed

1 tbsp chia seeds

1 1/2 tsp bicarbonate soda

3 organic eggs

1/4 cup macadamia oil

2 tsp rice malt syrup

1 tsp apple cider vinegar

1/4 plant based milk of your choice (Vitasoy rice milk with chickpeas, almond milk)



Preheat oven to 180 deg and line a loaf tin (21x11cm) with baking paper.  Place the almond meal, flaxseed, chia and bicarbonate soda in a large bowl and combine.  Whisk together the remaining ingredients and add to the dry ingredients to combine.  If you have a food processor, you can simply mix all ingredients together and then pour into tin.  Spoon into lined tin and bake 30-40 mins until inserted skewer comes out clean and the bread is golden on top.  Cool on wire rack for 5 mins and then remove from tin to cool completely.  This bread also freezes well, just cut into slices and wrap individually prior to freezing.

(recipe adapted from ‘The Whole Pantry’)



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