Jacq’s Legendary Paleo Bread

Rich & Tasty Gluten Free / Paleo Bread ~ By Jacqueline Hyde

Eating healthy is terribly important, and when you have food allergies like I do AND being a foodie it can be super hard. And I admit I am addicted to bread. LOVE it. So when I was told I had to avoid all grains, you can imagine my horror about not being able to have bread. I needed something. I need something that tasted good and had that startchy, hardy rich body flavor.

After actively negotiating with my home kitchen, lol cuz that is what it felt like, I made this magical recipe. And here I share it with you.

PALEO forward meaning it is grain free and gluten free. Unfortnately, this is not a vegan recipe for my friends who are of that lifestyle.

Please enjoy

Ingredients

• 4 Eggs

• 1 tablespoon Apple Cider Vinegar

• 1 tablespoon honey

• 1/4 cup hot water

• 1/4 cup olive oil (consider herb-infused olive oils too!)

• 1/4 cup fresh pulverized flax seed

• 1 1/4 cup Cassava Flour (I use Bob Red Mill)

• 1/4 cup Arrowroot flour/starch (Bob Red Mill)

• 2 teaspoons baking powder

• 1/2 teaspoon Celtic sea salt

• Optional: Herbs (my favorites rosemary, dill)

Instructions

Set your oven to 350 degrees F.

Prepare your baking vessel with parchment paper to prevent sticking.

In a grinder (like for coffee), pulverize fresh flax seed until coarse.

Whip your eggs - by hand - with honey and olive oil. Mix all your dry ingredients together, then fold into egg mixture. Once folded in water and apple cider vinegar. Fold until well combine, do not over mix. Allow to set for a minute.

Pour the sticky mixture into your baking vessel.

Bake for 45 - 55 minutes.

Let cool… or be greedy and slice yourself a sample—be sure to save some for breakfast and lunch the next day.

IF FREEZING: Be sure to wait until completely cool before cutting into slices and placing them in a container or bag that allows for freezing.