Yoohoo! I made it! After several terrible experiments I finally was able to create a paleo bread that is not mushy, that has a great taste, that does not crumble as soon as you cut a slice and that you can toast without seeing it disintegrating itself in your toaster (when this happened with my first recipes arghhh it took me forever to clean the toaster mess!).
Between you and me I am appalled by some of the paleo bread I have 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 you wonder if this can legally be called bread, another one crumbled as soon as I sliced it, etc.
So…as a paleo woman I went hunting and gathering until I found the holy grail: not mushy, with great taste, and with easy-to-find ingredients.
Drum roll….tadaaaaaaaaa…here is my baby:
Ingredients for a regular loaf pan:
This preparation has a neutral taste so you can eat it with something sweet or savory. You can modify it to your taste and add olives or dry fruits.
Note: Do not omit the vinegar in this recipe. It might be surprising but you will not feel it after the bread is baked. The vinegar helps in the chemical reaction with the baking soda (makes your bread fluffier)
Bon appétit !