I was thrown into the world of preschool parenting this week. There was no gentle nudge, but a well-meaning push sent me into the grocery stores to gather snack items for the children. I think I’ve mentioned that our school alternates families to purchase the week’s snack items. Well, I signed up for the first week, in order to get it over with (and control what my child was putting into his mouth). I’m neurotic, what can I say?
The list was long, and included many things my son wouldn’t be eating. Among those things were crackers, pita bread, and bagels. This was mostly for the lower elementary students, but I know some of it makes it’s way into our toddler class. However, there was one itemswith an asterick beside it – homemade bread. Griffin’s teacher knew we were on a special diet, and was also aware that I liked to cook. So she suggested my bringing in some Paleo bread for the class.
Except that it’s one thing to make something in the safety and seclusion of your own kitchen, knowing that no matter how it turns out your family will love you. It’s quite another thing to supply grain free bread to strangers and cross your fingers in hopes they don’t think you feed your children nothing but rabbit food and cardboard.
And EVERY SINGLE recipe I tried was a failure. It didn’t matter how good the reviews were or how much the blogger raved about her perfected Paleo bread recipe. It either tasted exactly like scrambled eggs or it refused to rise. One managed to do both. Did I mention the recipe also had to be nut free, as well? With small children devouring my cooking, there was no way I was going to chance an allergic reaction. My own son has never even had nuts.
However, there is one recipe that has never failed me. It takes a bit more effort (which is why I was attempted new recipes in the first place), but it tastes just like homemade bread! Both my husband and my father give this a thumb’s up, which is a testament to just how delicious this stuff really is.
It comes from Sarah over at The Paleo Mom. She remains to be the only source I’ve found for a grain free bread machine recipe that actually rises and tastes like true, homemade bread. Sarah, Thank You, Thank You! The children at my son’s preschool will be thanking you tomorrow, as well!
You can find the Nut-Free Yeast-Based Paleo Bread here, and check below to see my notes!
- For the Flaxseed, I have used pre-ground regular flaxseed before, but found it very easy to grind my own golden flaxseed with a coffee grinder.
- For the Arrowroot Flour, I have had success also using potato flour, or simply doubling up on the Tapioca
- Raw Pepitas are pumpkin seeds! Measure, then grind in either a coffee grinder or food processor.
- It can be a little disconcerting not to mix everything together before putting it in the bread machine, but the machine knows what it’s doing! I do generally mix the dry ingredients together before putting them in, because I just can’t put 100% faith in my mom’s 25 year old bread machine.
- Make sure to follow Sarah’s advice and use a spatula to help kneed the dough!! I did this about once every 5 minutes during the initial kneed cycle.
- The top of this bread isn’t going to be pretty. Just cut the loaf on it’s side and use the crust to keep the bread fresh.
Do you have a bread recipe that actually works? Sometimes Pinterest is great, but I find that I spend more time sifting through the recipes than I do cooking!