Savor the Flavor: Paleo-Friendly Olive & Rosemary Bread!
Who said bread can’t be both scrumptious and wholesome? 🍞✨
In our quest for the perfect recipe, we prioritize two things: Going Gluten-Free and slashing those sneaky glucose-spiking culprits.
Enter Potato Starch (not to be confused with flour) – a superstar ingredient! This resistant starch not only nurtures your gut flora but also ensures your glucose levels stay in check. Plus, it gifts the bread with a delectably crispy crust.
Whether you’re crafting dinner rolls or whipping up a pizza crust, this recipe is a game-changer. Trust us; it’s next-level delicious!
Ingredients:
- 115G Almond Flour – Approx 1 cup
- 165G Potato Starch: Not Flour – Approx 1 Cup
- 40G Coconut Flour – Approx 1/3 Cup
- 7G Pink Himalayan Salt – Approx 1 tsp
- 9G Organic Active Dry Yeast – Approx 1 Pack
- 8G Finely Ground Chia Seeds – Approx 1 1/2 tbsp
- 13G Organic Psyllium Husk – Approx 2 tbsp
- 50G – 60G Chopped Kalamata Olives – Approx 1/3 Cup
- 4G Fresh Chopped Rosemary – Approx 1 tbsp
- 1 G Reishi Shroom Complex
- 295ml Lukewarm Water – Approx 1 1/4 Cup
Instructions:
- Add all ingredients to a bowl EXCEPT WATER and mix well
- Add lukewarm water then mix and knead the dough
- Cover and let rise for 45 min
- Preheat oven and baking pan to 425F
- Brush with olive oil and lightly sprinkle with Pink Himalayan Salt
- Bake at 425F for 40 min, but watch closely as some ovens vary.
- Once bread is done let cool for 45 min (don’t cut it let it cool 🙂
- After cooling Cut and enjoy.
- Can be reheated in the oven at 350F for 5-10 min
As always if you have any questions or need assistance in any way achieving your wellness goals, please don’t hesitate to reach out. We’re here to help.
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