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Paleo High Fiber Bread

Paleo High Fiber Bread

  • Author: Tina Turbin

Description

This Paleo High Fiber Bread recipe is easy to make and great for weekday sandwiches, rolls or muffins. These are delicious and full of fiber.


Scale

Ingredients

  • 1 ½ cups almond flour
  • ¾ cups arrowroot
  • ¼ cup ground flax
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 4 eggs
  • 1 teaspoon honey (optional for light sweetness)
  • 1 teaspoon apple cider vinegar

Instructions

  1. Preheat oven to 325F.
  2. Grease muffin tins or bread pan or lay parchment on cookie tins. (See below)
  3. Mix all dry ingredients.
  4. Beat eggs for 1 minute with wire or electronic whisk.
  5. Add honey to eggs and whip in.
  6. Slowly fold wet ingredients into the dry.
  7. Mix thoroughly but do not over mix.
  8. Add vinegar to mix and thoroughly incorporate.
  9. Allow to sit about 1 minute.
  10. For muffin tins and bread pan, fill 3/4 full.
  11. To make rolls on the parchment paper, put 1 heaping tablespoon on parchment.
  12. For muffins, bake 12-15 minutes until slightly springs back when touched. Remove to cool or serve warm.
  13. For rolls (on parchment), bake 10-12 minutes until slightly springs back when touched. Remove to cool or serve warm.
  14. For mini loaf pans, bake 22 minutes until slightly springs back when touched. Remove to cool or serve warm.
  15. Double recipe for a full size loaf bread. Bake 45-55 minutes.
  16. Enjoy!

Notes

Once cool, these will last forever in ziplock baggies in the freezer and they warm beautifully or simply thaw to room temperature for future use.
They taste great as a sandwich bread, with melted butter, with jams, etc.

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Tina Turbin

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