Rockridge Press - Paleo bread : gluten-free, grain-free, paleo-friendly bread recipes

s the food you eat making you healthy, or is it wreaking havoc on your body? Cardiovascular disease, type 2 diabetes, cancer, and obesity are reaching epidemic proportions in the population, and countless people also have issues with their digestion, from simple discomfort and gas to celiac disease and irritable bowel syndrome. The solution to many of these issues can be found right there on your plate. More and more medical professionals are asserting that taking control of your health can be as simple as considering a diet change such as living the Paleo diet. This plan has gained a great deal of popularity, but there are still many misconceptions about what Paleo actually means on a daily basis. It is thought to be incredibly restrictive, but as youll learn in this book, this is not the case at all.

The Paleo diet is not the only eating strategy that advocates avoiding wheat, processed food, sugar, and calories devoid of nutrition. Most mainstream health professionals would recommend exactly the same choices for vibrant health. It seems only logical that cutting out damaging ingredients and foods will make you feel better, make you look better, and cut your risk of developing disease; however, the actual problem with all this smart advice is that it is very difficult for most people to change ingrained eating habits. The Western diet is absolutely overflowing with ingredients that are known to make people sick. Think about a regular day, and you will see bagels covered in fattening cream cheese, sugary cereal, oil-drenched French fries, and nary a vegetable or fruit anywhere! This parade of artery-clogging weight-gain-inducing meals is often interspersed with sugary cookies and baked snacks. We are literally eating ourselves to death.

The Paleo diet is not meant to be a punishment and deprivation of all your favorite tasty treats such as bread and cinnamon rolls. In fact, it includes countless delicious foods such as chicken, beef, fish, eggs, vegetables, and fruit along with healthy oils and nuts. You might not be able to indulge in a honey-glazed cruller when eating Paleo, but you certainly do not have to give up tempting baked products and breads forever. By using nut flours, healthy fats, and natural sugars, you will be able to wrap your chicken breast in a tortilla and enjoy a crunchy piece of toast for breakfast. Paleo breads are delicious, easy to prepare, and best of all, good for you.

If thou tasteth a crust of bread, thou tasteth all the stars and all the heavens.

Robert Browning

any people fall off the Paleo diet wagon because they miss breadsimple, yummy bread. There is something decadent about a crusty, warm slice of bread, fragrant and slathered with creamy butter. This culinary experience is possible because of the gluten in wheat flour. Gluten does not actually cause bread to rise; rather, it builds a crisscross protein network that creates elasticity in the dough. This network also traps gas and prevents it from escaping while the bread bakes, which produces those lovely airy pockets in the loaves and buns. A lack of gluten in nut flours is the reason most people find Paleo breads less fluffy and airy. Here are a few things to consider when baking Paleo breads so that the experience is satisfying and successful:

Remember that Paleo bread is definitely not traditional bread in texture, taste, or even shelf life. Dont despair, howeveryou will still be able to slice it for sandwiches, dip it in soups, and have lovely toast in the morning. Many Paleo breads are actually quick breads, so expect a certain denseness and lack of crust. Try to embrace the unique qualities of Paleo breads without comparing them to their wheat-based counterparts. You will be able to produce some truly delicious bread using Paleo recipes, but as with regular baking, not every attempt will be a success. Be willing to adjust and experiment to get the results you want. To preserve freshness, slice only what is being served. Store any leftover bread in an airtight container or wrapped in plastic wrap for up to three days (or three months in the freezer).