Almost-Paleo-Bread (except not really …)

Dena May 26, 2013 0

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So I recently talked about going “Paleo”, and how I’ve given up bread and that I don’t miss it. Well … MOSTLY I don’t. But once in awhile, I do miss the simplicity of something like buttered toast or a grilled cheese sandwich (especially if I don’t feel like doing any real cooking), so when I do, I reach for this.

I originally got the recipe from Tom Naughton’s blog, where it was referred to “Almost-Paleo Bread”. Well, mine is decidedly less Paleo, but it’s still low-carb and wheat free. It’s also free of any of the pricey and/or hard to find ingredients that go into most paleo-friendly “bread” like coconut flour or almond flour.

It may not be the best “paleo bread” recipe out there, but if you found one that was simpler to make, I’d be very surprised.

That said, on to the recipe …

This is really ALL that goes into it:

  • 16-oz. jar creamy almond butter/peanut butter
  • 6 eggs
  • 2 teaspoons baking power
  • ½ teaspoon salt
  • ¾ cup warm water

Now, what makes his ALMOST paleo is the baking powder which has corn starch in it.

Where the “Not really” part of the title comes in is the fact that I substitute peanut butter for almond butter. I just cannot find natural almond butter at my local stores that is ONLY made of almonds and doesn’t have junk oil added. Even though peanut butter is not considered Paleo, at least natural peanut butter (only ingredients are peanuts and salt) is easy to find, so I consider it the lesser of two evils.


Anyway, simply mix all the ingredients. Well, it’s simple in theory, but I wouldn’t recommend trying to do it by hand–it’s a real pain trying to get the peanut butter fully incorporated. Here, I’m using my stick blender, but the following two times I ended up using a mixer, starting with the peanut butter (it needs to be stirred anyway since the oil is separated), then adding the eggs one by one, then the water and dry ingredients.


Pour the batter into a greased (with butter or coconut oil) bread pan, then bake in the oven at 325 degrees for about an hour (sometimes I get impatient and take it out after 50 minutes, and there hasn’t been a problem).


When the entire house smells like peanut butter, it’s done.


The shape always ends up kind of funky and random–it just rises in an uneven way for some reason.


Close-up to show the texture–yeah, you can see a bit of peanut butter that didn’t get incorporated–oops.

Not sure how exactly to describe how this tastes–I guess kind of egg-like and kind of nutty. It tastes nothing like bread, so throw any pre-conceived notions about that out the window. The taste is alright, it’s not fantastic, I’ll be honest. I wouldn’t really eat it by itself, but it’s a good vehicle for most things you’d put on bread.

It toasts well (for me, it takes longer–I actually put the toaster on the darkest setting and it comes out perfect) and makes great grilled cheese sandwiches, both of which leave the kitchen smelling like burt peanut butter for a little while.

The bread doesn’t rise very much and the pieces may look a bit narrow, but it’s VERY filling (lots of protein and fat in it) so they’re really as big as they need to be. Usually one slice is enough for me.

There are a few downsides to this “bread” which are decidedly un-breadlike. Firstly, it’s kind of oily. It becomes less noticable when toasted, but if you want to put butter on it, it won’t stick like it does with real bread–it’ll just kind of stay stuck to the knife if you try to spread it.


The first few times I made it, I experimented with stacking the slices with paper towels in-between and just leaving it alone for awhile so that the paper towels would hopefully soak up the oil. It really doesn’t do anything, so don’t bother–after awhile, I just got used to it and it’s no big deal.

It’s also very dense, and can almost seem dry when you’re eating it–just take smallish bites and keep something to drink nearby. Again, I’ve gotten used to it.

My favorite ways to eat it is with peanut butter and butter and sometimes a drizzle of honey (maybe an excesss of peanut butter in that case but oh well) or cream cheese. I have also put cheese and pepperoni on a slice and microwaved it, like a mini-pizza.

As for how to store it–I refrigerate it, but then I refrigerate all bread. This will only last for maybe 3 weeks, however. Since I’m the only one who eats it, I usually freeze most of it in small bags and whenever the bread in the fridge runs out, I replace it with one of the bags from the freezer, rinse and repeat until it’s gone, then I make another batch and start over. It makes something like 16 slices, and I try not to eat it more often than a couple times a week, so it take me awhile to work my way through it.

It is a bit of an acquired taste and isn’t for everybody (Lee hates it) but I’ve grown to like it, and it’s healthier than wheat.

Give it a try!

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