Yay! I made it! After several terrible experiments, I was finally able to create a paleo bread which is not mushy; has a great taste; does not crumble as soon as you cut a slice; and can be toasted without disintegrating in your toaster (when this happened with my first recipes, it took me forever to clean the toaster mess!).
Between you and me, I’m appalled by some of the paleo bread I purchased before making my own: one was so disgusting I had to give it to my dog (no kidding!), another one had a strange smell, another one was so mushy I wondered if it can legally be called “bread”, and yet another one crumbled as soon as I sliced it.
So…as a paleo-friendly woman, I went hunting and gathering until I found the holy grail: not mushy, great taste, and with easy-to-find ingredients.
Drum roll….tadaaaaaaaaa…here is my baby:
Ingredients for a regular loaf pan:
This bread has a neutral taste, so you can eat it with either sweet or savory. Of course, you can modify the recipe to your taste and add olives or dried fruits to create a particular flavor.
Note: Do not omit the apple cider vinegar in this recipe. It might be surprising, but you will not taste it once the bread is baked. The vinegar helps the chemical reaction with the baking soda in making your bread fluffier!