If you Pinterest in the Paleo food arena at all, you’ve seen all sorts of “5 Minute Paleo Bread” recipes. Many of them advertise that the recipe makes “Sandwich Bread.” It all kind of sounds too good to be true, right? …as many Pins do. Trust me – I’ve tried many and some are a complete flop. That said, some are FANTASTIC and some of my favorite go-to’s. Patience and a loving husband who will eat most anything you put in front of him, are key!
But these recipes — I mean, let’s list off the things “promised” from this recipe: homemade bread that is yeast free, grain free, gluten free, good for you, uses nothing but “whole foods”, it will replace that shelf-stable sandwich bread you’ve been buying AND it only takes 5 minutes to make! Who WOULDN’T try this?
I get on kicks with my recipes. I made ice cream 5 or 6 days in a row a few weeks ago! All sorts of flavors! Right now, I’m on a “bread” kick. I made Paleo Tortillas last week. I’m experimenting with Paleo Drop Biscuits this week. Once I get that recipe where I like it, I’ll share it! So, stay tuned! This past weekend I decided to give this “5 Minute Paleo Bread” a shot and see if the hype held up! Here’s what I found:
As far as it only taking 5 minutes to make — if you have all of the ingredients set out beforehand and do no cleaning as you go, then yes, only 5 minutes. But most of us only have 1 set of measuring spoons, etc. so you have to wash some things as you go. So, 5 minutes? Probably not. But 10 is definitely likely! And that’s not that bad for a loaf of homemade bread! Obviously that does not include the 35 minutes of bake-time.
Most of the recipes call for 2 tbsp or so of honey or maple syrup. You can see below, I added none to mine and we didn’t miss it AT ALL. Now, it was obviously more on the savory end, but when Mo (my ever-loving ginny pig of a husband 🙂 ) took the first couple of bites, my first question was: “Would it be good with a little honey drizzled on top or is it too savory/herbaceous for that?” He raised his right eyebrow like he does when he’s REALLY serious and said, “Oh yeah! Honey would be awesome! It’s not too savory at all! This is great, babe! You did a really good job!” This is verbatim, folks. I wouldn’t trade him for the world!
The other recipes also call for 1/3 cup of coconut oil. You can see, I only used 2 tbsp and then added 3 tbsp of unsweetened apple sauce. Before you ask, no, I am NOT opposed to coconut oil or fat, obviously – look at all of my recipes! But my goal is to offer recipes to all of the missed population out there that just wants to eat in moderation – neither high fat nor low fat — neither high carb nor low carb. The people who want to eat as healthfully as they can, but also enjoy themselves and live their lives! Those who enjoy being in the kitchen and making fun and different things to eat week-in and week-out, that help fight inflammation AND taste REALLY good! So, if you fall into the high-fat-low-carb lifestyle, by all means, nix the applesauce and use 1/3 cup coconut oil.
Last but not least, this did not make what I would call “Sandwich Bread.” I mean, you COULD make a sandwich with it, but it would be an awfully tee-tiny sandwich. So, I think that is a little misleading. I suppose if you tried doubling the recipe, then maybe you could. If you try that, let me know! If I try it, I’ll let YOU know! 🙂 That said, while it did not make “Sandwich Bread” it made an AWESOME substitute for the average dinner roll.
I’ll also add – it freezes BEAUTIFULLY! So, this would be a great thing to make a few batches of ahead of time and freeze for the holidays! It does really well as the “day-old” bread Thanksgiving Dressing as well!
So – try this! Let me know how you like my version of this recipe!
“5 Minute” Grain Free Bread
Makes 12 slices
- 1 cup almond flour
- ¾ cup arrowroot flour + more for dusting pan
- ½ cup ground flax seeds
- ½ tsp sea salt
- 2 tsp baking powder
- Optional: 1 tsp fresh or 2 tsp dried herbs of choice
- 2 tbsp coconut oil, solid
- 3 tbsp unsweetened apple sauce
- 4 cage free eggs
- ¼ cup room temp, filtered water
- 1 tsp apple cider vinegar
- Preheat oven to 350 degrees F.
- Spray a standard loaf pan with cooking spray and dust with a little arrowroot flour.
- In a blender or food processor, combine all of the ingredients on low speed. Stop once to scrape down the sides and combine again.
- Pour the batter into the loaf pan.
- Bake for 35 minutes, until golden on top.