You’ll never feel deprived when you eat this soft and moist Golden Paleo Gluten Free Bread. It has the same texture as a loaf of homemade sandwich bread. The best part is it’s made in a food processor or blender and only takes 5 minutes to put together.
Even though I haven’t been eating gluten for a few years I never want to feel deprived.
Each day my intention is to be in the vibration of joy and appreciation as much as possible. When I’m on the joy and gratitude frequency, I’m a better friend, better writer, better chef, better coach. Food tastes better, I have more energy and the people I meet smile. Abraham Hicks calls this alignment.
If I want to eat something and I tell myself I can’t, I feel deprived. The energy of deprivation takes me out of alignment. At the same time if I eat something I think I shouldn’t and feel guilty about it, I am also out of alignment.
The trick is to find satisfying foods I love and make my body feel good. This Golden Paleo Bread I adapted from Kaylie at Gluten Free Eats does it for me. It’s soft and moist texture is incredibly satisfying. It’s also gluten free and paleo which is what I’ve decided is best for my health right now.
When we eat and feel peace and satisfaction we come into alignment. How great is it that we have the opportunity to experience joy and satisfaction 3 times a day? When we savor the moment with joy and appreciation we raise our vibration.
Eating is an opportunity to enjoy the magnificent gifts of our world.
There are only 9 ingredients in this recipe. almond flour, arrowroot flour, golden flax seeds, Celtic sea salt, baking powder, coconut oil, maple syrup and apple cider vinegar. I find the fewer ingredients the easier it is to make something.
You put everything in a food processor or blender and then bake it.
One of the key ingredients is arrowroot. It’s one of the easiest starches for the body to digest. It has anti-inflammatory properties and is a natural immunity booster.
I grind the flax seeds right before I use them since they tend to go rancid quickly. I store the whole seeds in the refrigerator. Flax is the number one highest source of plant based omega-3 fats. Read my blog post on Chia, Hemp and Flax – Which One is Better? for more nutritional information.
Almond flour is gluten-free, low in carbohydrates, high in fiber and a high source of protein. It’s best to use finely ground blanched almond flour in this recipe. Get it here.
Coconut oil is an easy to digest fat. It’s a good fat full of medium chain fatty acids (MCFA’s) which boosts your metabolism and supports your thyroid and immune system. Find out more in my Coconut Oil Buying Guide.
The easiest way to measure the ingredients for this recipe is by weight, but it’s not required. For example, when measuring 1/3 cup of coconut oil in a solid state it’s hard to mash it into the measuring up and get it accurate. With the scale, you just put the required amount on the scale and you’re done. I have an old scale that works great. Click here to get a new inexpensive one. It’s a great kitchen tool.
Start by lining a standard loaf pan with parchment paper. Rub a little coconut oil on the side of the loaf pan to hold the parchment in place. When the bread is finished baking, simply lift it out of the pan. Super easy.
This is when the fun begins. Serve it warm with grass fed butter or with a little jam. It’s also good topped with sliced avocado. The other day I toasted 2 day old bread and topped it with pesto and sliced tomato. Yum!
This bread keeps me in alignment, no deprivation, no guilt. I feel satisfied and I know I am supporting the health of my body. What could be better? It’s so easy to make I want to share it with you.Print
This soft Golden Paleo Gluten Free Bread has an incredibly moist texture. It’s made in a blender and only takes 5 minutes to put together. It healthy and satisfying.
- 1 cup almond flour (112 grams)
- 3/4 cup arrowroot flour (93 grams)
- 1/2 cup golden flax, ground (55 grams)
- 1/2 teaspoon Celtic sea salt
- 2 teaspoons baking powder
- 1/3 cup coconut oil, solid- not melted (74 grams)
- 4 free range eggs
- 1/4 cup water room temp
- 2 tablespoons maple syrup
- 1 teaspoon apple cider vinegar
- Preheat oven to 350F. Line a standard loaf pan with parchment paper.
- In a medium bowl, mix together the almond flour, arrowroot, flax, salt and baking powder.
- Put all the ingredients including the flour mixture into a food processor or blender
- Process or blend until smooth.
- Pour the batter into the loaf pan. Bake on 350F for 35 minutes until golden on top.
- Let cool for 30 minutes and remove from the pan.
- Category: Paleo, Gluten Free, Dairy Free, Vegetarian (contains eggs)
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