The Baking Issue #4

Howdy, howdy folks! It's been a long time since I've been in the kitchen, but now that school is out I have an influx of spare time which equals more yummy food!

Grab an apron, a friend, and go preheat your oven. It's time to get baking!



{ A grain free, dairy free, and sugar free recipe }

Prep Time: 10 Minutes

> Line an 8x4" loaf pan with parchment paper

Cook Time: 1 Hour

Cooling Time: Just over an hour, may take longer if you live in hotter climates

Preheat: 350 degrees


- 2 Cups Almond Flour

- 2 Tbsp Coconut Flour

- 1/4 Cup Golden Flaxseed Meal

- 1/2 Cup Tapioca Flour (or Arrowroot Flour)

- 1/2 Tsp Baking Soda

- 1 1/2 Tsp Baking Powder** (recipe works best if the powder is aluminum free, consider making your own paleo baking powder if you have to)

- 3/4 Tsp salt

- 3 Large Whisked Eggs

- 2 Large Whisked Egg Whites

- 6 Tbsps Almond Milk (should be unsweetened, or any other non-dairy milk)

- 1/2 Tbsp Raw Apple Cider Vinegar (The vinegar I used was older, and it had darkened quite a bit. I don't know how the recipe would turn out if the vinegar was a lighter shade.)

- 1/4 Cup Coconut Oil (If your coconut oil is not used often, it will have hardened. Melt it down again in a saucepan, and then let it cool fully before adding it to the other ingredients. Baker's Tip: Use a refined coconut oil, unless you don't mind a slight flavor to your bread.)


1. In a large bowl combine all of the dry ingredients, set aside.

2. In a separate bowl, whisk together the eggs and egg whites, almond milk, vinegar, and coconut oil.

3. Immediately stir the dry into the wet, stirring until moistened, being careful not to overmix.

4. Transfer all the doughy batter (at this point, it should be pretty thick and sticky) into the loaf pan. Spread it out evenly. If desired, you may brush a bit of almond milk along the top of the loaf using a pastry brush.

5. Bake for 60 minutes, or until the loaf is completely risen, and its top is a nice golden brown.

6. Cool in the pan on a wire rack for 30 minutes, then remove the loaf from the pan by pulling the sides of the parchment paper carefully outward. Leave loaf in parchment paper to cool for the remaining 30 minutes.

7. Slice as desired. Store the leftovers in a tightly covered container in the refrigerator for up to 4 days. You may freeze the bread for bulk baking and storage.

**8. To make a paleo friendly and corn free baking powder, mix 1 Tsp Baking Soda with 2 Tsp Cream of Tartar. The mixture makes more powder than is needed for the recipe, so just measure out exactly 1 1/2 Tsp of the powder to use.


Until next time folks,

Happy Baking!