Thank you for this excellent recipe. It came out perfectly. I added the recipe to my list of weekly activities :-). I got bread after 2 years 🙂 and the feeling could not be described. Thank you, God bless you, Gracias, all this. You helped me (a mother who has been Paleo for a year) make the transition much easier for my kids and husband. I recently decided that it just wasn‘t fair for me to be the caretaker of this family and eat better than the ones I care for. My middle child has cancer, I read too much to keep giving him processed foods, grains, sugar, etc. If he has to pass for (possibly) saving his life, the rest of the family must do the same. The first few weeks were difficult, this recipe opened up a whole new field for us. EVERYONE loves it, myself included, and I don‘t need it, I didn‘t miss bread at all, but now I‘m addicted to it.
If not, I am indescribably grateful!!! Hello, I also just made this bread on the letter last night. It looked perfect when it came out of the oven which fell in the middle 5 minutes later. I really hope that a reason why this happens to so many people will be addressed. My stove is only 3 years old and never has any problems and I live in the Midwest. What am I doing wrong? I‘ll always eat the bread, of course, but I really want to know what the problems might be, why it falls. This bread is a lifeline and WONDERFUL! I did it 6 times in two months and used it for everything related to bread. Including breakfast on family holidays. Thank you for being so creative!! Hi Danielle, I have made this bread several times and WE LOVE IT! So thank you very much! I‘m just wondering – have you ever tried to freeze it? I‘d love to make several loaves of bread at once, but I don‘t want to bother and ruin it in the freezer.
Please let me know! I didn‘t turn the whole loaf of bread into garlic bread, which meant I had leftovers. That‘s when I discovered how good bread tasted. I slammed a slice into the toaster, it toasted too, just like regular bread. Then I covered it with butter and peanut butter. and OMG! It was delicious. This is the moment you‘ve all been waiting patiently (and some less patiently!). And because I am my readers, I ♥ give it to you a week earlier than expected: bread without yeast, without dairy products, without cereals. It is moist on the inside with a light crust on the outside, has an amazing texture and taste when roasted, and can also be used directly from the fridge with almond butter and jam. I can‘t thank you enough for that!! I am brand new to Paléo (only 1 week) and my cravings for bread were incredibly intense. This bread is delicious and so easy to make!! Next time I do, I might even crave it and add cinnamon to the French toast dough! All right. The first time I did this it turned out to be okay but not fantastic, I had spilled egg yolks in my egg whites and they didn‘t get stiff and I had made my own cashew butter but it was too grainy. I enjoyed it anyway 😉 BUT.….……
Now I managed to add coconut oil to my cashews while making the butter super smooth, my egg whites were whipped perfectly and W‑O-W. Now this bread is FANTASTIC!!!! Soft, beautiful and high and tastes so good. It‘s good that I did it again!!! So thank you, it‘s going to be a great weekend, haha. Hi, this recipe looks delicious and I was looking for a gluten/dairy/yeast/egg free bread recipe. The only problem is eggs, could you please advise on what to replace eggs? Thank you very much:) Hello! I just discovered your site this morning and I‘m so excited! My son has been on sickle cell disease for almost a year because of Crohn‘s disease. I do the diet with him to support him. Just like it says in your message. The bread was very intimidating and although I made good breads, it far surpasses them. Even though it‘s 9:41, I just baked garlic bread in the oven.
🙂 Thank you for sharing this recipe. I‘m so excited to explore your website and try a lot more! Take care. Delicious! This bread has been a great success so far. I‘m still waiting to see how it withstands sunshine butter and jelly sandwiches, but fresh out of the oven, it tastes divine. I used a dark bread pan but had no problem burning it. It always looked like whole grains, not white, but I don‘t mind.