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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.

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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.

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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?




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I believe the talk around this forum is that cheerios are not gluten free enough for people with celiac at this time. I don't know if anything has changed on that and when their lawyer calls me I'll quickly delete this. haha

Could be we generally say get off of dairy for a few months when going gluten free. The part of the intestines that produce the enzymes, and help break down dairy are associated with the tips of the villi, which are the most damaged if not gone in celiacs. THIS is why most of us end up with a lactose intolerance early on. And most can introduce it later after healing. As to her symptoms with it there was a bunch of research about dairy permeated the gut and causing neurological issues in a autism study I was looking at years ago. And there have been other studies about damaged intestines and how the hormones in milk can easier effect ones body. Personally I also have a huge grudge against dairy on a personal level as it is not natural to suck on a cows tits and drink the stuff, nor your dogs, nor a rabbits......I mean come on even Human Breast milk you would find odd to drink as an adult right? Back in the past dairy was a great way to get calories and fats when there was famine, etc around I mean it is meant to make a calf grow into a 500+lb cow. But on a genetic and hormonal level it is not really for human consumption and now days the whole corporate BS propaganda push and dairy farms shove that oh its healthy stuff down your throat. There are plenty of dairy free options for everything feel free to message me if you need help finding anything I have been dairy free for over a decade.

The full celiac panel checks TTG IGA and IGG, DGP IGA and IGG, IGA, EMA as Jmg stated above. Your test included TTG IGA and IGA. If your IGA was low, a low on TTG IGA would be inconclusive. But your IGA is fine. A high on any one test is a positive for celiac and should lead to an endoscopy for confirmation. So I'd get tested for TTG IGG, DGP IGA and IGG and EMA since there are symptoms. Warning I'm not a doc.

I did a gluten challenge for my endoscopy and requested a second blood test after my follow up with the consultant. I never did see those results but my GP said no celiac was indicated: Which left me gluten free for life, that wasn't an option after the challenge, but with a less satisfactory diagnosis, one by omission rather than the definitive 'you're celiac' one I was expecting. Yes! I have been 'properly' glutened on a couple of occasions but on several more I've detected a change or a reaction based on what could only have been trace amounts. NCGS is as yet poorly understood but patients tend to have more neuro symptoms than digestive. That's definitely been my experience, although it was only after going gluten free that I realised quite how many digestive symptoms I had just been living with as 'normal'. Close friends and family get the full explanation. 'I have an auto immune disease similar to 'coeliac etc.' If they stay awake long enough I'll tell them about the less than perfect testing process I went through or the Columbia Med research and the possibility of a blood test soon. They can see the difference between me on gluten and off it so they understand its not all in my head* If I'm ordering food in a restauarant or asking questions about food prep etc I will often just self declare as coeliac - people are aware of that and understand those requests are medical rather than fad diet based. I don't have any problem doing this, I'm not going to claim that and then cheat on dessert for instance and to be honest I expect once the research is complete the two conditions may wind up alongside others as different faces of the same coin. In the meantime I safeguard my health and avoid getting into a detailed conversation about genuine gluten sensitivity versus faux hipster posturing! *apart from the bits which are in my head

I originally had it on my face and scalp. (22 years ago) First biopsy with dermatologist came back as folliculitis. Then when I had a new outbreak on my upper back, she was able to remove a nice clean blister and we got the diagnosis of DH. She started me on Dapsone (100mg/day) and gluten free diet. Now I take 25-50 mg/day. My understanding at the time was that DH was the skin version of Celiac. Did a lot of research on my own. I met Dr. Peter Green at a Gluten free Vendors Fair and he said that a diagnosis of DH IS a diagnosis of Celiac, even if no other symptoms. So I stay gluten-free