Ingredients for Paleo Bread
To make this Paleo Bread, you need: 1/2 mug of coconut flour – 1 & 1/4 mug of almond flour – 1/4 mug of milled flaxseeds – 4 eggs – 4 tablespoons of liquid coconut oil – 1 tablespoon of apple cider vinegar – generous pinch of Himalayan pink salt – 1/3 heaped teaspoon of baking soda – small hand full of flaxseeds
Directions
- Blend wet and dry ingredients into two different bowls.
- Mix together wet and dry ingredients.
- Use some coconut oil to coat the inside of the loaf pan.
- Pour the bread dough into a loaf pan, 20 x 9cm roughly.
- Sprinkle the flaxseeds on top of the bread dough
- Bake at 180 degrees for approximately 45 minutes. Make sure the oven is at temperature before hand.
- Let the bread cool down before attempting to eat it. 😉
I hope you will enjoy the nutrients dense sensation of this Paleo Bread recipe.
Also, if you are interested in the reason why I do not use gluten based flour, please read this article on the possible cause of IBS.
Study:
This is a study on “non coeliac gluten sensitivity”, if you want to know why I tend to limit gluten based products from mine and my clients’ diet. From that study: “Non-celiac gluten sensitivity (NCGS) is a clinical entity characterized by the absence of celiac disease and wheat allergy in patients that trigger reproducible symptomatic responses to gluten-containing foods consumption. Due to the lack of sensitive and reproducible biomarkers for NCGS diagnosis, placebo-controlled gluten challenges must be carried out for its diagnosis. The gluten challenges can be either double- or single-blind, for research or clinical practice purposes, respectively. For improving our understanding about the magnitude and relevance of NCGS in different populations, epidemiological studies based on self-report have been carried out. However, the gluten challenge-based prevalence of NCGS remains to be estimated.”