Paleo Bread Machine Recipes: A Comprehensive Guide

For individuals adhering to paleo, keto, or gluten-free diets, the quest for a satisfying bread substitute can be challenging. However, with the right recipes and techniques, a bread machine can become an invaluable tool for creating delicious and compliant loaves at home. This article explores a variety of paleo bread machine recipes, offering guidance and tips for achieving optimal results.

The Allure of Homemade Paleo Bread

Store-bought gluten-free bread can be expensive and often lacks the desired taste and texture. Using a bread machine offers a cost-effective and convenient solution, allowing you to control the ingredients and customize the flavor to your liking. Moreover, involving children in the process can be an educational and rewarding experience.

Key Considerations for Grain-Free Bread Machine Recipes

Achieving success with grain-free bread in a bread machine requires attention to specific details:

1. Bread Machine Settings: Ensure your bread machine has an "Express Bake" or gluten-free setting to accommodate the shorter rising time required for grain-free dough.
2. Lid Accessibility: Opt for a bread machine with a lid that can be opened during the mixing phase, enabling you to scrape down the sides and ensure even incorporation of ingredients.
3. Dough Consistency: Unlike traditional wheat-based dough, grain-free dough will resemble brownie batter in consistency. The paddle should move freely through the dough without dragging it into a ball.
4. Liquid Adjustment: Monitor the dough's consistency during mixing. If the paddle struggles to move, add a small amount of liquid to thin it out. Conversely, avoid excessive liquid, which can result in a sunken loaf.

Core Ingredients and Their Role

Paleo bread recipes typically rely on a combination of alternative flours and binding agents to mimic the structure and texture of traditional bread.

• Almond Flour: A staple in paleo baking, almond flour provides a slightly nutty flavor and contributes to a tender crumb. It is crucial to use a super-finely ground almond flour to avoid a dense, oily texture.
• Tapioca Flour: Also known as tapioca starch, it will help to keep this recipe completely paleo-friendly as they each make an excellent replacement for refined wheat flour.
• Flaxseed Meal: Golden flaxseed meal, when finely ground, enhances the bread's texture and adds a subtle chewiness. It can be substituted with psyllium husk powder, although flaxseed meal is often preferred for its superior crumb.
• Psyllium Husk Powder: This ingredient acts as a binding agent, helping to create a cohesive dough and prevent a crumbly texture. Regrinding the psyllium husk into a fine powder is recommended.
• Arrowroot Flour: An excellent replacement for refined wheat flour.
• Yeast: The yeast in low carb and keto bread ensures a wonderful texture and taste.
• Chia Seeds: Along with flax meal, chia seeds contribute to a moist, flexible texture reminiscent of whole grain bread.
• Whey Protein Isolate: An absolute must, as it will ensure your bread doesn’t collapse post-bake.

Recipe Adaptations and Flavor Variations

Once you have mastered a basic paleo bread machine recipe, experiment with different flavors and additions to create unique and exciting variations:

Read also: Paleo Granola Recipes

• Seeds: Incorporate sesame seeds and sunflower seeds during the mixing cycle for added texture and nutritional value.
• Vegetables and Herbs: Add roasted red peppers and basil for a savory twist.
• Sweet Spices: Combine cinnamon, raisins, and a touch of brown sugar for a delicious breakfast bread.
• Citrus and Spices: Explore combinations like orange oil and fennel or caraway seeds.

Troubleshooting Common Issues

• Dry, Crumbly Bread: Ensure accurate measurement of ingredients, particularly the liquid components. Adding a touch more oil or a flaxseed meal can also help improve moisture content.
• Gummy Texture: This can result from using too much psyllium husk or not allowing the bread to cool completely before slicing.
• Uneven Mixing: Scraping down the sides of the bread machine during the mixing cycle ensures all ingredients are fully incorporated.
• Bread Collapse: Whey protein isolate is crucial for preventing bread from collapsing post-bake.

Sample Recipes

Basic Grain-Free Bread Machine Recipe

This recipe provides a foundation for creating a versatile grain-free loaf in your bread machine.

Ingredients:

• 1 cup warm water
• 3 eggs
• 1 teaspoon cider vinegar
• 2 tablespoons oil (olive or avocado)
• 1 1/2 cups almond flour
• 1 1/2 cups tapioca flour
• 1 tablespoon active dry yeast
• 1 teaspoon xanthan gum
• 2 teaspoons sea salt
• 1 tablespoon psyllium husk

Directions:

1. Add the warm water, vinegar, oil, and eggs to the bread pan.
2. Lightly fill and level the almond flour and tapioca starch, then add to the pan. Avoid packing the flours.
3. Add xanthan gum, yeast, salt, and psyllium husk on top of the flours.
4. Select the express bake or gluten-free bake option.
5. During the mixing cycle, scrape the corners and edges to ensure even incorporation.
6. Remove the loaf pan with an oven mitt, invert, and shake out the loaf onto a plate or cutting board.
7. Allow to cool completely before slicing.
8. Store in an airtight container in the fridge for up to two days or freeze for longer storage.

Paleo Bread Recipe

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup arrowroot flour
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast (1 packet)
• 1 cup warm water (105-115°F)
• 1 tablespoon honey
• 4 egg whites, lightly beaten
• 2 tablespoons olive oil
• 1 teaspoon apple cider vinegar

Instructions:

1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper.
3. In a bowl, combine almond flour, arrowroot flour, salt, and yeast.
4. In a small bowl, combine warm water and honey.
5. Add the honey-water mixture, egg whites, olive oil, and apple cider vinegar to the dry ingredients. Mix until a dough forms.
6. Cover with plastic wrap and let rest for 30 minutes.
7. Transfer the dough to the prepared baking sheet and shape into a loaf.
8. Using a sharp knife, cut long lines across the loaf.
9. Bake for 25-30 minutes, or until lightly brown.

Keto Bread Recipe

Ingredients:

• 1 1/2 tsp. Active Dry Yeast
• 1 Tbsp Maple Syrup (to feed the yeast)
• ⅓ cup warm water (105-110°F)
• 1 ½ cup super finely ground Almond Flour
• ⅓ cup Golden Flaxseed Meal
• 3 Tbsp Psyllium Husk Powder
• ¼ cup Whey Protein Isolate
• 1 tsp Xanthan Gum
• 2 tsp Baking Powder
• ½ tsp Sea Salt
• ¼ tsp Cream of Tartar
• ¼ tsp Powdered Ginger
• 1 large Egg
• 2 large Egg Whites
• 2 Tbsp lightly cooled melted Butter
• 2 Tbsp Sour Cream
• 1 tsp Apple Cider Vinegar

Instructions:

1. Line a 8.5 x 4.5 inch loaf pan with parchment paper (an absolute must!). Set aside.
2. Add yeast and maple syrup (to feed the yeast, see notes) to a large bowl. Heat up water to 105-110°F, and if you don't have a thermometer it should only feel lightly warm to touch. Pour water over yeast mixture, cover bowl with a kitchen towel and allow to rest for 7 minutes. The mixture should be bubbly, if it isn't start again (too cold water won't activate the yeast and too hot will kill it).
3. Mix your flours while the yeast is proofing. Add almond flour, flaxseed meal, whey protein powder, psyllium husk, xanthan gum, baking powder, salt, cream of tartar and ginger to a medium bowl and whisk until thoroughly mixed. Set aside.
4. Once your yeast is proofed, add in the egg, egg whites, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy.
5. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become thick as the flours absorb the moisture.
6. Transfer bread dough to prepared loaf pan, using a wet spatula to even out the top. Cover with a kitchen towel and place in a warm draft-free space for 50-60 minutes until the dough has risen just past the top of the loaf pan. How long it takes depends on your altitude, temperature and humidity- so keep an eye out for it every 15 minutes or so. And keep in mind that if you use a larger loaf pan it won't rise past the top.
7. Preheat oven to 350°F/180°C while the dough is proofing. And if you're baking at high altitude, you'll want to bake it at 375°F/190°C.
8. Place the loaf pan over a baking tray and transfer gently into the oven. Bake for 45-55 minutes until deep golden, covering with a lose foil dome at minute 10-15 (just as it begins to brown). Just be sure that the foil isn't resting directly on the bread.
9. Allow the bread to rest in the loaf pan for 5 minutes and transfer it to a cooling rack. Allow to cool completely for best texture- this is an absolute must, as your keto loaf will continue to cook while cooling! Also keep in mind that some slight deflating is normal, don't sweat it!

Read also: Paleo Diet Delivered: What You Need to Know

Read also: Paleo Mayonnaise Recipe

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