No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Gluten-Free Paleo Bread with Dried Fruit and Pecans

Celiac.com 03/08/2016 - I bake frequently using a variety of flours. This, gluten-free paleo bread with dried fruit and pecans is a recipe I devised when trying to create a sweeter bread with virtually no grains. That's right, no grains! I used almond butter in place of the majority of the flours which makes this paleo bread extremely hearty. It pairs very well with an afternoon tea or with some free-range scrambled eggs for a nourishing breakfast.

Gluten-Free Paleo BreadBread is one item that many people find hard to give up. Oprah also talks about how much she loves her bread! I don't feel anyone should have to give up flavor. I enjoy working up recipes that are tasty and healthy so we can all enjoy them while living a long healthy life. A truly high quality of life.

I incorporated fresh (or home-roasted) nuts and dried fruit into my recipe but you can omit them if preferred. My celiac and paleo family enjoy every bite, including the nuts and fruit surprises in each and every bite. Children love the heartiness of this. The sooner flavors and textures are introduced to a child at the proper age, the more they can get accustomed to a variety as well as the multitude of nutrients in a recipe like this.

Ads by Google:

I hope you enjoy!

Ingredients:

  • ¾ cup almond butter, mixed well
  • 4 large eggs (room temp)
  • ¼ cup tapioca flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon cider vinegar
  • ¼ cup dried blueberries (sugar-free)
  • ½ cup raisins (I used ¼ cup Golden and ¼ cup Thompson Seedless Raisins)
  • ½ cup cranberries (I find it hard to locate sugar-free)
  • Coconut oil for greasing pan

Directions:

  1. Preheat oven to 350F degrees.
  2. Place rack in center of oven. Grease a loaf pan with coconut oil or oil of choice.
  3. In one bowl add the almond butter and eggs.
  4. Whip on low and then medium and then high, getting a really frothy thick mix.
  5. Lower the speed and add 1 teaspoon cider vinegar.
  6. Increase speed a few more seconds.
  7. In a second bowl combine the tapioca flour, salt, baking soda and cinnamon. Sift well.
  8. Add the second bowl with the dry ingredients to the first bowl with wet ingredients, folding in and mixing (do not over mix).
  9. Add in blueberries, raisins and cranberries.
  10. Pour into greased loaf pan and spread evenly.
  11. Optional: For a sweeter breakfast bread, I will add 3 tablespoons sugar-free raspberry preserves. Swirl in gently along the top of the bread creating a marbled effect.
  12. Immediately place in oven and bake for 25 minutes.
  13. Turn the baking pan around and bake for another 25 minutes.
  14. Test bread by placing a clean knife in center of loaf. If it comes out clean, it is done.
  15. If knife does not come out clean, turn down oven to 325 degrees.
  16. Bake for 5-15 minutes more, checking frequently with the knife test.
  17. Take out when moist but not wet – Paleo breads will continue to “bake” outside the oven.
  18. Homemade baked Paleo breads always taste better the next day as opposed to fresh “wheat” bread hot out of the oven–interesting!
  19. Let cool then remove from pan.

NOTE: This bread freezes well.

Celiac.com welcomes your comments below (registration is NOT required).










Related Articles



2 Responses:

 
Caroline
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
11 Mar 2016 8:31:42 AM PDT
Great recipe! All too often people include at least one ingredient I can't or won't use, but not this recipe - I approve of all the ingredients and look forward to trying this out very soon. Thank you!

 
Patty Cook
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
15 Mar 2016 6:16:56 PM PDT
I am allergic to almonds. Could I use peanut butter instead?




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:

All Activity
Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

It took me 20 years or more Barry so I wouldn't claim any great insight on this I had a 'eureka' moment, up until then I was walking around with multiple symptoms and not connecting any dots whatsoever. It is very, very difficult to diagnose and that's something that's reflected in so many of the experiences detailed here. A food diary may help in your case. It helped me to connect the gaps between eating and onset. It could help you to track any gluten sources should you go gluten free. It is possible for your reactions to change over time. As to whether its celiac, that's something you could explore with your doctor, stay on gluten if you choose to go that way. best of luck! Matt

I took Zoloft once. Loved it until it triggered microscopic colitis (colonoscopy diagnosed it). Lexapro did the same. However, I have a family member who is fiagnosed celiac and tolerates Celexa well.

Thanks for the update and welcome to the club you never wanted to join! ?

Jmg, I am glad you were able to come to the realisation that the culprit was in fact gluten. For me its not so simple. IBS runs in the family, as do several food intolerances. Its just in the last while that I can finally reach the conclusion that for me its gluten. The fact that it is a delayed effect-several hours after, made it harder. Friday I had some KFC, felt great. Saturday evening felt sleepy, Sunday felt awful and my belly was huge. I think I have gone from mildly sensitive to full blown celiac over the course of five years-if that possible. Thanks for all your help.

I thought I'd take a moment to provide an update, given how much lurking I've done on these forums the last year. It took a long time, but I've since had another gastroenterologist visit, many months of eating tons of bread, and an endoscopy where they took several biopsies. I have to say, the endoscopy was a super quick and efficient experience. During the procedure they let me know that it looked somewhat suspicious, causing them to take many biopsies, and then did comprehensive blood work. About a month later, I received a call telling me that the TTG came back positive a second time, and that the biopsies were a mix of negative (normal) results and some that were positive (showing blunting of the villi). As a result, I've been given a celiac diagnosis. It's been about a month now that I've been eating gluten free. Not sure if I'm really feeling all that different yet. It's a bit twisted to say, but in some way I was hoping for this diagnosis ? thinking how nice it would be to have an explanation, a plan of action, and feeling better. It's certainly no small change to be totally gluten free, but I'm hopeful.