Low Carb Paleo Pullman Bread

Does soft and chewy describe your favourite bread? This loaf scratches the itch for the All-American slice.
Yes, this recipe Low Carb Paleo Pullman Bread comes from Kelley Herrings Better Breads Recipe Book. This woman has a back ground in science and she knows the science for baking. Using all healthy ingredients and make the recipes turn out.

I love her cookbooks, I have been doing many recipes from her Guilt Free Desserts and now have tried this Low Carb Paleo Pullman Bread. Now I did not have the correct size loaf pan and she really emphasized to use a 7.5 x 3.5 pan. I used a 8 x 4 loaf pan and my loaf was not as high as hers. I am still looking for that size without having to spend a fortune on a pan that size. Next time I think I will double the recipe and see how it turns out.

I could not find powdered psyllium so I put in my Ninja and ground it up hoping it would be the same as the powder you buy. My Low Carb Paleo Pullman Bread ended up looking like brown bread were Kelley’s looked like white bread, but I am not going to complain about the color. The end product is what I am very very happy with.

I stored my loaf in the fridge and found it was still good after a week and a half. It also toasts up fabulously.

Well here are the instructions and I hope you enjoy!

UPDATE:

Update on Low Carb Paleo Pullman Bread

I made an error on my video and did not measure the almond flour correctly. What I have made a double batch to fit in my larger loaf pan (8.5 x 4.5) and the photo’s above are the results. It sure looks more like the photo’s Kelley has in her cookbook. Carb count will be doubled.

Also very GOOD!

Yield: one 7.5″ x 3.5″ Loaf (12 slices)

Dry Ingredients:

3/4 cup almond flour (80g)

1 1/2 Tbs Coconut Flour (20g)

1 tsp baking soda

1/4 tsp sea salt

3 tsp organic psyllium husk powder (9g)

Wet Ingredients

1/4 cup hot water

3 pastured eggs + 1 egg white

1 Tbsp. organic apple cider vinegar

Instructions

Preheat oven 350F

Grease or line MagicLine Loaf Pan 7.5″ x 3.5″with parchment paper. Using the correct pan size is very important to achieve the proper height.

In a small bowl combine all dry ingredients

Combine the eggs and apple cider vinegar , whisking well. Stir in the dry ingredients combine.

Pour in hot water and stir vigorously to distribute. Batter will be thick and sticky like oatmeal.

Spread into prepared pan. Transfer to oven and bake 35 minutes or a toothpick comes out clean.

Let cool on a wire rack. When completely store in a sealed container.

Nutritional Information

69 calories, 5 g fat, 1 g saturated fat, 3 g monounsaturated fat, 0 g polyunsaturated fat,
50 mg cholesterol, 4 g carbohydrates, 0 g sugar, 3 g fiber, 4 g protein

Stay healthy and live well

Gayle