PALEO BREAD

      When you give up gluten the first thing that has to go is bread. All bread. Every kind of bread--organic, sprouted, whole- it has to go! So, after a month and a half of bread mourning, I rejoiced to find this bread recipe and rejoiced even more when it turned so good the very first time I tried it.I had GLUTEN FREE GUILT FREE BREAD I can dip in the olive oil and make a toast with!It is amazing how one comes to appreciate the little things in life...

So, here it goes:

It feels and cuts just like a real bread, which it is
So here it goes: 

Ingredients:
Dry:
.1 1/2 cup Amaranth flour 
.3/4 cup Arrow Root flour 
.1/4 cup Golden Flaxseed meal
.2 tablespoons Coconut flour
.1/2 tablespoon baking soda
.1/2 teaspoon Celtic sea salt
.1/2 tablespoon xilitol or agave. 

Wet:
. 4-5 eggs
. 1 tablespoon Apple cider vinegar
. 1/4 cup Coconut oil.

1.In a ball mix all dry ingredients together
2. In a separate ball mix the eggs, vinegar,coconut oil, and agave or xilitol.   
3.Mix dry ingredients into wet (some recipes call for a food processor to mix, but I prefer this hand mixing for this dough-gives it a more authentic feel)
4. Grease a pan, no larger than 8'X 8'with coconut oil or butter and scoop batter into to the pan (I loved how this 8X8 Good Cook pan worked for me) 
5.Bake at 350 F for 30 min or until a toothpick comes out clean. 
6.cool and serve.

PALEO BREAD Right out of the oven 

    Notes:
   -You can substitute amaranth with another gluten free flour like quinoa,tapioca,sorghum,teff,almond or other nut flours; I used amaranth for the sweet nutty taste, and because I was also on a nut-free diet for the time being. I do not use the generic gluten free all purpose flours made of rice,corn,potatoes,and other starches, because they transform directly to sugar upon digestion, which I was also to avoid; best stick with the one kind seed flour. Also, adding a couple of spoons of maca powder gave the bread softer texture and more flavor.  
   - since I discovered Coconut flour I am such a happy person-it  is an excellent gluten free baking product,with numerous health benefits; only make sure that you don't put more then it is by recipe,since it is highly absorbent and for every spoon of coconut flour you'd need to put more wet ingredients; say 1 tablespoon more of coconut flour would require one more egg to the mixture; if, however you'd like to make bigger bread, go ahead and add up more of it in that proportion.
   - the arrow root is great for gluten free baking-it acts as an yeast agent; however, this bread does not rise, it is a flat bread, so do not expect it to come out of the pan. 
   - when baking watch your bread-it might get done earlier and you don't want to over dry it; it would be better to be on the fresh side then over baked, leaving a chance for toasting. 
   -to preserve- put in a plastic bag or wrap and keep in the refrigerator; mine held up for almost a week, all though it is hard to keep this delicious bread treat for that long :) 

Enjoy!