Detox Diary day 12: The BEST detox friendly bread

Search: Paleo friendly bread recipe

I found it: The perfect gluten free bread. Paleo-friendly bread. Candida detox friendly bread. No wheat, no gluten, no yeast, no sugar, but REAL BREAD that I can eat on the detox and would be happy to eat any other time – and I’m not a big bread eater in general. Unlike some gluten free breads that are bland or bitter or have that powdery, crumbly mouthfeel caused by rice flours, this is fluffy with the right flavour. It’s got a sweetness to it despite there being no sweeteners in it.

It’s so good that I highlighted a phrase in colour and I’ve never coloured text in a blog post before. It’s not just good ‘for a gluten-free loaf’. It is good for bread. I didn’t invent this recipe, but I did do an internet search for it. I barely modified it the first time, but I will modify for future loaves.

What did we do before search engines and the internet? In Googling paleo-friendly bread recipes (exact search terms forgotten, some longtail search) I found 7 Of The Best Paleo Bread Recipes. Some appealed to me more than others, and the one I chose to make was from a website called “Paleo Effect”. The post: Paleo Fluffy Bread, A Grain-Free, Wheat-Tasting Sandwich Base. Don’t go running over there until you’ve read mine first.

On that page, Meghan Little has two recipes in one: A crotini recipe and a loaf recipe. Same ingredients, different proportions. About this bread she claims that it is “honest to God, bread.” that you can toast and eat a sandwich on it. EXACTLY what I was looking for. I’m going to take sandwiches for lunch this week!

Yeast free, gluten free bread, paleo

My bread

Here’s the recipe for a loaf (edited for clarity):

The perfect gluten free loaf, suitable for sandwiches

Ingredients – dry

Combine together

  • 1 ½ cup Arrowroot Powder
  • 1 cup Golden Flaxseed Meal 
  • 4 tsp Baking Powder
  • 1 ½ tsp Coarse Sea Salt

In a separate bowl combine:

  • 4 Eggs
  • 4 Egg Whites (see notes below)
  • 4 Tbsp Walnut Oil (I used La Tourangelle Hazelnut Oil because it’s what I had)
  • 2 tsp Cider Vinegar


  • Preheat the oven to 350 degrees Fahrenheit and grease a loaf pan with spray oil or other lube of your choice.
  • Combine all dry ingredients in one bowl
  • Mix the wet ingredients in another bowl
  • Add the wet to the dry, mix well.
  • Bake for  30-35 minutes, until a toothpick comes out clean (or your Thermapen tells you it’s ready).


Brush the top of the finished loaf with egg white, sprinkle on a combination of poppy seeds and salt (which I did), or dried herbs of your choice. Stick the loaf back under the broiler and watch carefully for the top to brown slightly.

Now that I’ve made it once I’d been inclined to add a few things in or on it.

Ingredient notes:

1. Arrowroot powder (also referred to as “arrowroot starch”), flaxseeds and flax meal can be found at bulk stores. Arrowroot is cheap and light.

2. Flax: Either buy pre-ground or grind your own in a spice or coffee grinder

3. Egg whites: When you have recipes that call for egg whites or yolks you can freeze the part you don’t need. I used thawed frozen whites. Thaw  overnight in the fridge. More useful knowledge: The white of one large egg is equivalent to about 2 tbsp. I used 8 tbsp of thawed whites.

Products used (affiliate links)



La-Tourangelle-Walnut-Oil-Roasted-857190000019  BraggAppleCiderVinegar
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