I have been on a quest for a good paleo bread for a long time. I wanted a paleo crusty bread loaf that had that “real bread” look, texture, and taste. When I made a savory soup or paleo pasta dish, I often wish for something to mop up that last bit of sauce with, or to make garlic bread with.
Speaking of garlic bread, I remember I used to love it, but I would only eat the inside “crumb” part and discard the crust. I haven’t tried garlic bread with this paleo crusty bread loaf, but I’m thinking it would be amazing. Like epic.
My mom is always telling me that she can be totally paleo except for really good crusty bread occasionally. Well, this one’s for you Mom – crusty bread that’s paleo-friendly!
I would have absolutely no worries about serving this loaf at a potluck, dinner party, or to company. I would also love to try to make dinner rolls for Thanksgiving with this recipe. So many possibilities.
Are you ready to eat bread again?
- lukewarm water – 6 tablespoons
- honey or maple syrup – 1 tablespoon
- extra virgin olive oil – 2 tablespoons
- active dry yeast – 2 teaspoons
- egg – 1
- blanched almond flour – 2-1/2 cups
- tapioca flour – 1-1/2 cups
- salt – 1/2 teaspoon
- egg white – 1, well beaten
- Preheat oven to 375 degrees Fahrenheit and grease a medium sized cookie sheet with coconut oil.
- Combine the water with honey and oil. Add the yeast and let sit a minute.
- Whisk in the egg.
- Stir in the flours and salt.
- Form into a baguette shape on the prepared baking sheet and brush with beaten egg white.
- Make a few slashes on the top with a bread knife.
- Bake for 25-30 minutes, or until browned.
- Let cool completely before slicing.