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    The Paleo Bread Bible: More Than 100 Grain-Free, Dairy-Free Recipes for Wholesome, Delicious Bread
    The Paleo Bread Bible: More Than 100 Grain-Free, Dairy-Free Recipes for Wholesome, Delicious Bread
    The Paleo Bread Bible: More Than 100 Grain-Free, Dairy-Free Recipes for Wholesome, Delicious Bread
    Ebook297 pages4 hours

    The Paleo Bread Bible: More Than 100 Grain-Free, Dairy-Free Recipes for Wholesome, Delicious Bread

    By Anna Conrad

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    About this ebook

    When Chef and caterer Anna Conrad was asked to provide paleo recipes for a fitness group’s 28-day paleo challenge, she was a little skeptical. Could an athleteor even an average personreally maintain a balanced body without any grains or dairy? Before agreeing to the job, she decided to follow the diet for two weeks to see how she felt. In that short amount of time, she lost eight pounds without feeling hungry or deprived, and her blood pressure, heart rate, and cholesterol all stayed within healthy limits. She gladly provided the recipes and now offers a paleo menu as a regular part of her catering business.

    But what about bread? How can you make bread without grains? In this book, Conrad teaches how to make wholesome and satisfying breads with almond flour, coconut flour, and a host of other delicious, non-grain flours. Recipes include:

    Almond Sandwich Bread
    Coconut Sandwich Bread
    Rosemary and Olive Oil Bread
    Sweet Potato Rosemary Focaccia
    Savory Bacon and Scallion Muffins
    Molasses Brown Bread
    And many more!

    From sweet breads to sandwich breads, Italian favorites to Swedish delights, this book has something for every bread lover.

    Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
    LanguageEnglish
    PublisherSkyhorse
    Release dateMay 27, 2014
    ISBN9781628739756
    The Paleo Bread Bible: More Than 100 Grain-Free, Dairy-Free Recipes for Wholesome, Delicious Bread

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    • 5/5
      I've been in a massive windfall of truly amazing Paleo books lately. This was my first one and I fell in love with it on sight in the book store as I was flipping pages and my heart was trying to leap out my mouth. There they were: cookies, and pies, and cakes, and lemon bars. All the foods I'd missed in glorious recipes that were absolutely grain(me-getting-sick)-free.

    Book preview

    The Paleo Bread Bible - Anna Conrad

    Cover Page of Paleo Bread BibleTitle Page of Paleo Bread Bible

    Dedicated to Flora and Kelly Caldwell

    Copyright © 2014 by Anna Conrad

    Photographs copyright © 2014 by Anna Conrad and J. Stanfield Photography

    All rights reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018.

    Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or info@skyhorsepublishing.com.

    Skyhorse® and Skyhorse Publishing® are registered trademarks of Skyhorse Publishing, Inc.®, a Delaware corporation.

    Visit our website at www.skyhorsepublishing.com.

    10 9 8 7 6 5 4 3 2 1

    Library of Congress Cataloging-in-Publication Data is available on file.

    ISBN: 978-1-62873-619-9

    eISBN: 978-1-62873-975-6

    Printed in China

    Notice

    This book is intended as a reference volume only, not as a medical manual. The information given here is designed to help you make informed decisions about your health. It is not intended as a substitute for any treatment that may have been prescribed by your doctor. If you suspect that you may have medical problems, we urge you to seek competent medical help.

    { Contents }

    Welcome

    Preface

    Stocking Pantry

    Conversions and Equivalencies

    Recipe Index

    { Welcome }

    Welcome to The Paleo Bread Bible. I wrote, tested, and edited the recipes in this book in my kitchen located in Chattanooga, Tennessee. My mission with The Paleo Bread Bible is to create a comprehensive collection of favorite bread recipes and reformulate them to comply as closely as possible with the paleo diet. I abandoned many of the basic tenets that apply to baking with grains and learned how nut flours, palm sugar, coconut milk and oil behave when formulating breads. In many, many instances the recipes are better when converted to paleo versions.

    { Preface }

    The paleo diet does not lend itself to easily incorporating bread recipes into the everyday menu. However, I believe the paleo diet approach to health could be very important to the health of many people. For that reason, we should find ways to make it accessible, which means eating bread on occasion. For the most part, the recipes in this book closely adhere to the paleo diet principles. Yes, you will see normally excluded foods (chocolate, coffee, honey, molasses, maple syrup, palm sugar, tapioca flour, alcohol, and more) in some of the recipes because it would be impossible to make some of the recipes without them. Eating paleo breads on an infrequent basis should not set your health goals too far afield. Just make sure you use high quality, organic, whole food and additive-free ingredients whenever possible. For a complete list of foods allowed on the paleo diet see my first cookbook, The Paleo Diet Cookbook by Anna Conrad.

    { Stocking Your Pantry }

    Stocking your kitchen—Following is a list of standard ingredients you will need to have in your pantry, in addition to typical baking ingredients, before making the recipes in this book. I’ve listed suppliers for almond flour because almond flour is the main ingredient in many of the recipes, and the suppliers I list here are the best brands to use, based on my experience. I did not list suppliers for other ingredients because I found that the ingredients are widely available from multiple suppliers without much variation in quality.

    ALMOND FLOUR AND ALMOND MEAL: Almond flour and almond meal are made by grinding sweet almonds. Almond flour is finely ground blanched almonds. Blanching almonds removes the skin. Almond meal is made with or without the skin on the almonds and it’s a less fine grind than almond flour. The consistency of almond meal is similar to that of cornmeal. I used almond flour from 3 suppliers and found them all to be acceptable in the bread recipes. The almond flour suppliers I used are JK Gourmet (www.jkgourmet.com), Benefit Your Life (www.benefityourlifestore.com), and Honeyville (www.honeyvillegrain.com). I ground my own almond meal from whole almonds since I needed smaller quantities.

    COCONUT FLOUR: Coconut flour is the meat of a coconut ground finely and defatted. When purchasing, make sure the ingredients state pure coconut flour without any added ingredients like rice flour, sugars, or preservatives. Choose coconut flours that are not pristine white in color because that may indicate unnecessary processing. The color should be similar to coconut flesh, a little off white and creamy colored.

    COCONUT OIL: Coconut oil is extracted from the coconut flesh (meat). Coconut oil is used in many paleo recipes and is the primary fat used in this cookbook. Choose virgin coconut oil (VCO) that is made from fresh coconut and mechanically pressed to extract the oil. Other forms of coconut oil can be extracted via chemical or high temperature methods that can reduce the nutrient content and flavor properties of the oil.

    COCONUT MILK: Coconut milk is the liquid that comes from squeezing the meat of fresh coconut. Coconut milk can be thick or thin depending on the fat content or whether or not a thickener is added. Canned coconut milk is often diluted with water to achieve a desired fat content. Light coconut milk is the lowest fat containing coconut milk. The recipes in this book are made with canned coconut milk with a 20–22 percent fat content (not light). If possible, choose coconut milk that contains no other ingredients than water. Often thickeners such as guar gum are added and should be avoided if at all possible.

    PALM SUGAR: Palm sugar is a nutrient rich, unrefined, low glycemic index, natural sweetener that is obtained by making several slits in the stem of a palm tree, draining liquid, and then boiling until thickened. The boiled product is cooled into cakes and later ground and packaged for sale. Palm sugar is a rich brown color and some say its taste is superior to that of white granulated sugar. Palm sugar behaves much the same as white granulated sugar in baking applications. Palm sugar is not the same as coconut sugar, which is obtained from the cut flowers of the coconut palm tree. The recipes in this book use palm sugar.

    BAKING SODA: Baking soda (sodium bicarbonate) is used in baking, as a leavening agent when acidic ingredients are present. Acidic ingredients include phosphates, cream of tartar, lemon juice, yogurt, buttermilk, cacao powder, vinegar, etc. Baking soda reacts with the acidic ingredient and releases carbon dioxide, causing the baked good to rise. Baking soda is often used in combination with baking powder.

    BAKING POWDER: Baking powder is a leavening agent composed of a weak acid and a weak base that allows baked goods to rise via an acid-base reaction. Baking powder is used in breads where a fermentation reaction (via yeast) is undesirable because of the taste fermentation imparts. Baked goods or breads that use baking powder to create lift of the baked good are often called quick breads because of the quick release of carbon dioxide in the acid-base reaction, yielding shorter processing times (no waiting for bread to rise before baking).

    EGGS: Eggs play a critical role in baking by providing protein, fat, and moisture. Protein acts as a binding agent to keep the baked good in one piece vs. crumbly. Fat and moisture provide mouth feel and make the baked good consumable and pleasant to eat vs. dry and hard to chew or swallow. The recipes in this book use more eggs in many of the recipes than a traditional recipe might, especially when coconut flour is incorporated, because the nut flours tend to absorb more moisture than a traditional grain-based flour. Use eggs from free-range chickens or other game birds when possible. The nutrient profile for free-range birds is more paleo friendly than those purchased from mass production farming facilities.

    TAPIOCA FLOUR AND ARROWROOT FLOUR: Tapioca flour is derived from cassava root and can be used to make breads as the primary flour component and as a thickening agent to replace cornstarch or grain-based thickeners. Arrowroot flour is often used interchangeably with tapioca flour as a thickener and is acceptable for the paleo diet. I used tapioca flour in the recipes in this book in an attempt to minimize the number of ingredients in my pantry. I also found tapioca flour to be a little less expensive than arrowroot flour. Do not confuse tapioca pearls with tapioca flour for the purpose of the recipes in this book. Purchase the flour form and check the ingredients to make sure it isn’t adulterated with wheat flour.

    HONEY: Honey is a sweetener created by bees who derive the thick fluid by eating flower nectar and processing it to the point

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