I never ate it all that often, but I miss those times when I did eat it.
That piece of toast with my eggs in the morning, especially.
I've been craving an egg sandwich something fierce!!
The other night, I asked my sweet husband, Rick, if we could splurge on a loaf or two of Paleo Bread. He was all for it until I told him how much it was. A loaf is $7.99 and then shipping is about $12 - has to be refrigerated! - so a loaf comes to almost $20! I have no idea if any stores around here sell something similar, but the ingredients I've found in gluten free bread didn't sit well with me.
Gluten does bad things to me, though. I've occasionally indulged in a slice of buttered toast at night, rationalizing that at least I don't feel the effects then, because I'm asleep before they set in!
But I know it's still doing damage. Gluten causes leaky gut no matter what time of day you eat it. And wheat wreaks havoc on your insulin levels as badly (if not worse) than straight up sugar.
I knew I had to find an alternative.
If you Google "paleo bread recipe" you will find many variations. After reading a lot of reviews and thoughts on the different kinds/versions, I decided to pick the two most likely to turn out and give 'em a go.
I picked this one from Elana's Pantry and this one from Cooking Caveman. (Note that Cooking Caveman declares in the title of his that "The Paleo Bread Search is Officially Over!" How could I resist??)
The biggest difference between these two is the form of main ingredient. Elana calls for almond flour, Caveman uses almond butter. I was intrigued!
When I made Elana's, I noticed she was using a much smaller pan than what I had on hand (I have a standard loaf pan and she was using 7.5"x3.5" Magic Line pan), so I decided to double the recipe. Then I realized I didn't have enough almond flour to pull that off, so I just prepared 1.5x what she called for.
|That's not pepper - it's flax! Yum!|
This morning, however, I was desperate enough for a breakfast sandwich that I told myself the sweet was less sweet than a McGriddle (yeah, I used to be addicted to those nasty things), so it could make a passable breakfast sandwich.
|Passable, but not perfect!|
I didn't want to double his recipe - I was tired and burnt out and I was honestly skeptical that this one would come out as well as advertised. Almond butter? Mixed with just eggs, lemon juice and baking soda? Surely this would be a disaster. Caveman said this would rise, too, so I wasn't sure just how big this bad boy would get.
I will also say this: this recipe is infinitely easier to mix. I just bust out my stick blender, gave it a few whirls...done! (The other was supposed to be mixed in a food processor, kinda messy/lumpy/etc until it's blended.)
When I first poured it into the pan, I thought for sure I'd wind up with 1/2" tall bread.
|How would this yellow liquid turn into "bread"??|
|Oh, hey! It grew a little bit!|
|How pretty is that??|
And, of course, it's pretty! My kids might not balk at the idea of this being their new bread. (Of course this requires all three of them to actually try this bread - only 2 of my 3 would touch the other one!)
I'm a happy girl.
Tomorrow morning, there will be eggs on toast. Oh yes there will.
What foods do you miss? Have you tried paleo versions? Were they any good?