Quick easy one bowl paleo bread recipe that’s gluten free, grain free, dairy free, low glycemic, and diabetic friendly. Great for sandwiches!
Preheat the oven to 425°F. Line an 8 inch by 4 inch pan with a piece of parchment paper as wide as the bottom of the pan in the bottom to prevent sticking. Make it extra long, so that the extra length can be folded over the short ends of the pan (this will make handles to make it easy to remove the loaf).
Combine the water, eggs, oil, and honey in a large mixing bowl. Mix well.
Pour the golden flaxseed meal over the wet mixture. Add the almond flour, arrowroot flour, baking powder, salt, and baking soda to the bowl. Mix well. Pour the batter into the prepared pan.
Bake 25 to 30 minutes, until the top of the loaf is deep golden brown. Remove from oven, then cool in the pan for 15 minutes. Run a butter knife around the edges to loosen the loaf. Turn the loaf out onto a wire rack and cool completely. Store airtight and refrigerated.
You can use a 9 inch by 4 inch pan, but the loaf will be flatter because it's more spread out.
This recipe is easily doubled, but if you double it, cook it in two 8 inch by 4 inch pans. If you try to bake a double recipe in one large pan, it won't cook all the way through the middle (I've tried it).
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