Introduction: Rosemary Roasted Garlic Paleo Sandwich Bread

Picture of Rosemary Roasted Garlic Paleo Sandwich Bread

This grain flour free paleo bread has texture like a whole wheat bread, stays moist before it's all gone and doesn't crumble. Its flavor is amazing. With my two favorite things for bread: rosemary and roasted garlic, it's a killer recipe. I strongly recommend it to anyone who is looking for a paleo, gluten free bread recipe or anyone who is tired of eating the same old wheat bread.

I used to eat whatever I like before 2014 when I had a new baby. He seemed to be born with diarhea. He had it everyday for more than 2 months. It turned out he had multiple intolerances and one allergy to foods in my diet through breast milk. His worst intolerances are cow's milk and rice which are both excluded in paleo diet. Once I absolutely excluded them from my diet, he was able to take advantage of breast milk again. So far he hasn't had any problem with vegetables, fruits and meats which are major paleo food categories. Thus paleo diet makes enough sense for me. I try to cook as close as possible to a paleo diet for my family.

It's not hard to come up lunch and dinner meals that are paleo. Bread is a challenge. Hence I enter this recipe for paleo recipe challenge contest. I hope you'll find this recipe great and please vote for me. Thanks.

The base proportions of this recipe is from Against All Grains. I added Rosemary and roasted garlic (in the bread and as butter spread). I used breast milk (You'd think cave women fed their babies breast milk so it's totally paleo?. Anyway that's what I have to use. Otherwise feel free to use almond, coconut milk or water). I used half the salt. Below are ingredients I used and general instructions. If you want to view step by step instructions, please do so.

INGREDIENTS:

DRY INGREDIENTS:

2 garlic heads (roasted)

2 tsp and 1/4 tsp rosemary (separated)

¼ cups coconut flour

1 tsp. baking soda

1/4 tsp. salt

WET INGREDIENTS:

4 eggs (separated)

1 cup almond butter (unsweetened)

1 tbsp honey

2 1/2 tsp. apple cider vinegar

¼ cup breast milk (use almond, coconut milk or water)

Coconut oil for greasing loaf pan.

Extra virgin olive oil for roasting garlic

EQUIPMENT:

A large loaf pan (9 IN X 5 IN X 2.5 IN)

A hand mixer

INSTRUCTIONS:

General Instructions

Roast garlic

Mix dry ingredients

Coat garlic with dry mixture

Beat egg white

Mix remaining wet ingredients

Combine dry and wet ingredients

Bake

Slice, Spread, and enjoy

Followings are detailed step by step instructions:

Step 1: Roast Garlic

Picture of Roast Garlic

First thing first: pick up fresh hard garlic from your store. Soft, sprouted garlic is not good (shown in last photo).

Preheat oven to 425F.

Rub off the outer papery skin.

Remove the top of garlic head for easy removal of garlic cloves when done roasted.

Drizzle extra virgin olive oil over the cut.

Wrap the heads with paper lined aluminum foil (if you don't have that, cover the cut with parchment paper then wrap with foil to prevent garlic touching foil)

Bake for 1 hour and 15 minutes.

When they aren't hot to touch, remove individual cloves with chop sticks.

Set aside for use.

If you roasted extra garlic, preserve them in a glass jar coved with extra virgin olive oil for later consumption.

Step 2: Prepare Dry Mixture

Picture of Prepare Dry Mixture

Sift coconut flour, salt and baking soda together.

Add in 2 tsp rosemary, whisk to mix them well.

Remove roasted garlic from the individual compartment with chopsticks and place them individually on the dry mixture.

Coat them with dry mixture to prevent them forming one plop of garlic or sink to the bottom of the batter later.

Step 3: Prepare Wet Mixture

Picture of Prepare Wet Mixture

In a medium mixing bowl, beat egg whites until soft peaks form.
Mix egg yolks and almond butter in a separate bowl. Add in honey, vinegar, and milk.
Add in the dry ingredients and garlic mixture. Blend well, but don't over mix.
Add in ¼ of the egg whites to mixture and blend until smooth. Add the remaining egg whites one portion at a time and slowly blend until smooth. Do not over mix.

Step 4: Bake

Picture of Bake

Preheat oven to 300-degrees. Place pie dish with 0.5 IN of water on the bottom rack while oven heats which will help the bread rising.
Grease the loaf pan really well and dust with coconut flour.
Pour batter into loaf pan and sprinkle with 1/4 tsp rosemary, put it into oven.

Bake 45-50 minutes. The top will be golden brown and a toothpick will come out clean when done.

Remove from oven and let sit for 15 minutes.

Free bread from pan and place on cooling rack to cool.

Step 5: Enjoy

Picture of Enjoy

Slice, spread, enjoy and vote please. Thanks.

By the way, just a piece of this bread is satisfying. With the garlic already in the bread, if you like more garlic, you can spread more garlic. You can also make it a full sandwich meal. Any left over, you can place it in a larger loaf pan or the same size loaf pan if you don't have a larger one, slide into a brown paper bag , keep it in fridge and enjoy it another day.

Comments

nancyCpants (author)2015-05-02

please store your garlic in oil IN THE FRIDGE. storing low acid foods like garlic in the anaerobic environment created by covering them in oil is a FANTASTIC way to get botulism.

cooking does not remove this danger; getting sick comes from ingestion of the toxin, not ingestion of the bacteria.

wemja (author)nancyCpants2015-05-05

well while we are on the fear train I would like to point out that honey should not be given to kids younger then 12 months. The spores are heat resistant so its dangerous even when the honey is cooked.

There is a small chance that honey contains clostridium botulinum spores. When ingested this can cause infant botulism with first symptoms visible after 18-36 hours.

nacntCpants was wrong about the cooking not removing the danger, the botulin (the toxin) is rapidly destroyed at 100°C so the oil can be used to cook. Besides the bacterium needs a protein rich environment warmer then 20°C to produce botulin. Garlic contains about 5% protein, not really protein rich. I would not store garlic like that for weeks but if eaten within a few days time I don't think you need to worry.

babybayrs (author)wemja2015-05-05

Good to know although cooking doesn't destroy the spores, it destroys the toxin. It makes sense. Otherwise, I'd expect more common botulin poisoning.

In less informed area I think people are still giving honey to babies. I don't know if it makes sense, although my baby is over 1 year old I always made sure he didn't eat honey when he was on anti-acid medication. Thanks to the fact that after one missing dosage of his medication by accident, no obvious adverse effect, I have gradually stopped his anti-acid medication, one less worry to break my nerves.

babybayrs (author)nancyCpants2015-05-02

Important point!

The problem is extra virgin oil becomes solidified in fridge. I takes about half hour or a hour for it to become liquid again. Maybe the best way is not roasting extra garlic.

This looks so good! I'm gluten intolerant so I'm always on the lookout for gluten free bread recipes. I might omit the breast milk though, haha.

Thanks for your comments. I'm definitely aware of a few food intolerances now. Try this recipe, see if you like it. I'd be surprised if you don't.

I'm sure it's delicious! Garlic makes everything better!

wemja (author)2015-05-02

Wow this looks delicious, I don't have food allergy's but I love to experiment in the kitchen. How noticeable is the coconut in the final product? If it is noticeable I will have some idea's to try.

Just one thing I am a little worried about is the honey in the bread. Doesn't that make the bread really sweet? I am from Europe so I am more used to salty bread ; ).

Good luck in the future and I hope that your sons food intolerances are curable with desensitization therapy.

babybayrs (author)wemja2015-05-02

BTW, is desensitization therapy quite available in Europe? Here I read one research about a doctor doing peanut desensitization which is long and expensive. It'll be nice to remove his allergy risk. I'm not worried about his intolerances any more.

wemja (author)babybayrs2015-05-02

It has been available in Europe for years and often used for pollen or dust mite allergies. Sadly it is indeed quite expensive.
The handy thing about (some) intolerances however is that they are easy to cure when gradually increasing the amount of product ingested. A friend of mine got rid of his lactose intolerance this way.

Keep in mind that some intolerances are due to defective enzymes. If that is the case this therapy will not help.

babybayrs (author)wemja2015-05-02

Not quite coconut flavor but almond flavor.

It's not sweet at all. (Only 1 table spoon honey and the almond butter is unsweetened).

Original recipe used 1/2 tsp salt. I used 1/2 tsp salt the first time I made it and then used 1/4 tsp after that. I suggest you use 1/4 tsp and go up to see if there is any difference to you.

Thank you for thinking of my son. Fortunately, things he is intolerant to are not must to eat things, just a little inconvenience (reading label carefully, cook a lot, not much eating out).

amberrayh (author)2015-05-01

You are a force to be reckoned with. Baking with your own breast milk. That is awesome!

babybayrs (author)amberrayh2015-05-01

Thank you for your comments! What else can I do with it, my baby weaned himself before I planned to wean him.

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