Wednesday, December 10, 2014

Paleo Tapioca/Almond flour baguettes

High in iron and protein, these filling and tasty Paleo baguettes are perfect for anyone looking for grain free bread alternative. They are packed with nutrients and easy to digest. I make veggie and goat cheese sandwich for lunch with one baguette and I am totally satisfied until dinner.




People are starting to notice when they go grain-free they feel better. I hope these baguettes can help you feel better and enjoy life!

Paleo Bread recipe (makes 6 small baguettes or 1 loaf)

Ingredients:
2 1/2 cups of Almond Flour
2 1/2 cups of Tapioca flour
2 tbsp Organic Raw Coconut Oil
1 to 2 organic eggs
½ tsp Celtic Sea Salt
1 packet Active Dry Yeast
1/2 cup lukewarm water or less if using 2 eggs(note: The sugar, yeast, eggs, oil and water when mixed together should not exceed 1 cup in total)
1 tsp organic sugar to activate yeast (you can usu any other sweetener of your choice)


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Preheat your oven to 375 degrees.

Combine the water with sugar and oil. Add the yeast and let sit a minute.

Whisk in the egg

Add flour mix and salt.

Mix everything in food processor if you have one or by hand. For best results, let it sit for an hour.



    Grease a cookie sheet or bread pan with coconut oil.

    Bake for 20 for baguettes and 35 minutes for bread (don't over bake, check bread after 30 min)

    The top should be golden brown and a toothpick should come clean.

    Remove from the oven, then let cool for 15-20 minutes.


      Wrap the baguettes tightly and store in the fridge for 1 week. I actually think the baguettes get better as the days go on.





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