okay so for our paleo bread I've got coconut flour wait up so it's 165 grams which is about look in the recipe to see how many ounces and then so I'm just going to put in some baking powder this is going to help our bread rise and give it a lighter texture so 2 teaspoons baking powder and I lost the pop in a teaspoon of salt season and just using a we discuss mix those through so they then I've got 12 eggs that I've broken yeah and the thing with gluten-free flours it tend to be very low protein and gluten is a protein and that's what gives spread it it's lovely springy texture so we're overcoming the lack of protein by adding the heap of eggs here so it may it may seem like a lot but it really makes a difference to texture bread so good eggs and then I've got 12 eggs and then 250 grams just about 9 ounces of melted butter cuz you know I'm using unsalted butter which I use the salt if you're using butter with salt you know I probably would need to add extra salt and then it's just a matter of whisking until you get most of the once out so when you've got it oh don't worry about getting absolutely every single long part they'll bake bake themselves out of it we're just gonna scrape that down and then I've got old sister pan and it's important to line your pan I've tried to make this without lining and boys eggs it rustic is good and then I'm gonna pop it in the oven for about 45 minutes so 180c or 350f been baking for 25 minutes you can see it's gone lovely and brown and opposed to kiss you comes out and it's all clean so it's looking like it's done so we'll get it out the oven okay so when you get the bread out of the oven let me slide it off baking paper onto a cake just a cooling rack and we'll just let it cool down you .
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January 11, 2021
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