I made bread this last week with huge success! That is, if you measure success by making something for the first time and it is edible, which this absolutely was.
I don’t dream about buttered toast anymore, but every once in a while I get hungry for it. I had been wanting to make some of the quick breads in Elana Amsterdam’s cookbook, The Gluten Free Almond Flour Cookbook (click here for Elana's blog), but the missing ingredient was sourcing arrowroot powder. I eventually found some at Amazon and it arrived last Tuesday. The secret ingredients to Paleo bread are arrowroot powder and almond butter.
|Arrowroot and almond flour|
|All from Costco - you can certainly use stevia instead of agave|
|Kalamatas and rosemary from my herb garden|
I made the dough, and it was sweet. I was skeptical how good sweet bread with rosemary and chopped kalamatas would taste, but the baked product was nothing like the raw dough.
|Bread dough - funky, huh?|
|A pan that is too big will yield stumpy bread|
|Stumpy but tasty!|
We’ve been eating it throughout the week, and it has been delicious! I have to say that the bread tastes better toasted rather than not, and you may want to spread it with something a little salty: grass-fed butter (Kerry’s Gold – at Costco), goat cheese, olive tapenade or a homemade tomato compote.
I baked the dough in the wrong pan and it came out flat, looking like biscotti when sliced. I will better follow the directions and cook it in a smaller pan next time so I get a better bread loaf.
In my amateur calculation, I think the net carb count is around 60 grams for the entire recipe. If you are in Atkins Induction, this is not a good choice, but at all other phases a skinny slice (we get about 12 slices out of this recipe) with some fat (see above) is a nice snack.