Several weeks ago my husband came home from work and happened upon a loaf of bread I had made. It was my attempt at a paleo bread recipe. Later, he told me how happy he was to see bread – something we ordinarily do not have in the house. He saw the bread, got excited and immediately reached for a slice. As G tells it, he was bringing the slice to his mouth when he remembered, “Wait a minute. Lea doesn’t eat bread. This must be Paleeeeeoooo breaaaaaad…” It was too late. He had already taken a bite and his trepidation was validated.
We have been joking about this ever since. Not to say it does not exist, but we have yet to find a good recipe for paleo sandwich bread. And, honestly, while G may disagree, I’m not that bothered. After eating grass fed beef and vegetables and healthful fats for months the allure of bread is not quite what it once was.
The recipes in the paleo bread category I do appreciate are things like scones, banana bread, muffins, biscuits and the like. These recipes always seem to turn out much better when using dense flours like almond and coconut. The following recipe for paleo biscuits is the result of severals trials and errors. My son has a nut allergy and cannot eat almond flour so we often default to coconut flour. My husband is not a big fan of the coconut flavor. In order to keep these coconut flour biscuits from having too much of a coconut flavor I opted for vegetable shortening instead of coconut oil.
Coconut Flour Paleo Biscuits
- 3/4 cup coconut flour (do not pack down!)
- 1 tsp baking soda
- 1/2 –
3/4teaspoon sea salt
- 5 large eggs
- 1 tablespoon apple cider vinegar
- 1/2 cup shortening (non-hydrogenated)
- 4-5 slices organic bacon
- 1 large shallot, minced (about 1/3 cup)
- Preheat the oven to 350 degrees F.
- Cut the bacon into small pieces and fry until crispy. Use a slotted spoon to remove the crispy bacon pieces to a small bowl.
- Fry the minced shallots in the bacon fat until translucent, picking up all the browned bacon bits from the pan. Set aside to cool slightly.
- Combine the coconut flour, baking soda and salt.
- In the bowl of a stand mixer whisk the five eggs together with the apple cider vinegar. Add the flour mixture and beat until combined – the mixture will be very thick.
- Add the shallots and bacon fat and the shortening and continue mixing until well-combined, scraping down the sides of the bowl as necessary.
- Add the bacon pieces and mix until combined.
- Spoon mixture onto a baking sheet covered in either parchment paper or a Silpat. You will make 12 large biscuits. They should look something like this.
- Bake for 15 minutes until slightly browned on top.
A friend of mine told me because I am from Texas she has high expectations for these biscuits. No pressure! Sheesh!
In my humble opinion, Coconut flour paleo biscuits are never going to be quite the same as traditional biscuits. Coconut flour is the trickiest flour I have ever used. A lot depends on the brand, how it is stored and how packed down it is when measured. (BTW, you should use the “scoop and sweep method” for measuring coconut flour). I believe the combination of the bacon fat (how can you go wrong with that?!), the eggs and the shortening counteract the dryness of the coconut flour in this recipe. It can be hard to get something that is moist but not spongy and crusty but not too dry. I believe this recipe walks that fine line.
The paleo biscuits are great as a side to some bacon and eggs or you could even cut them open and use them as the base for a breakfast sandwich.
Have you had bad experiences with paleo bread? I’d love to hear about it. If you have found a great recipe I’m sure our readers would love to know about that too.
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