Introduction: 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.
2 garlic heads (roasted)
2 tsp and 1/4 tsp rosemary (separated)
¼ cups coconut flour
1 tsp. baking soda
1/4 tsp. salt
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
A large loaf pan (9 IN X 5 IN X 2.5 IN)
A hand mixer
Mix dry ingredients
Coat garlic with dry mixture
Beat egg white
Mix remaining wet ingredients
Combine dry and wet ingredients
Slice, Spread, and enjoy
Followings are detailed step by step instructions:
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Step 1: 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
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
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
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
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.
Runner Up in the
Paleo Recipe Challenge