The NY Times had a blog article on Good News on Saturated Fat which is reporting on Gary Taubes's interpretation of the new report in The New England Journal of Medicine on a two-year diet experiment in Israel. A followup is the post The Fat Fight Goes On where Gary rebuts the arguments against the study. And here's a good interview with Taubes (and includes a good summary): Gary Taubes on Cold Fusion, Good Nutrition and What Makes Bad (and Good) Science.
I tried this recipe and it is not at all easy to incorporate 1/2 the egg whites in the food processor. When attempting to pulse just 2-3 times, only part of the egg whites incorporated, leaving 1/2 the whipped egg whites still sitting at the top of the mixture. I then had to use a spatula to force it down and pulsed 3 more times and ended up with a heavy batter because the egg whites completely fell. Then trying to fold the mixture into the rest of the egg whites was like trying to fold in cookie dough. The result was a loaf of baked eggs whites that had clumps of batter in the middle. https://www.youtube.com/watch?v=mwmPsvCuzvo
Hahaha. That’s why we’re besties. We staunchly refuse to follow the times. ???? Now what’s this all about floral curtains? Do you have a set picked out for me? Lolol. I’ve never tried Justin’s vanilla AB. But now I’m super intrigued! Yes on the overheating–AB takes a lot longer than you would think. I will label at least 100 of these cookies for you. 😉 Love ya more! <3 <3
Both kids and adults will enjoy stretching the honey into taffy, and the longer you stretch the honey, the easier and more pliable the taffy becomes. To avoid a sticky situation, make sure any surface you set the taffy on is thinly coated with cooking spray. You can also wear latex gloves (coated with canola oil) to make the pulling a little easier. https://www.youtube.com/watch?v=7E5nfF-bmV4
Hi Kristi, I’m glad you liked the taste! Sorry it didn’t rise for you. It’s hard to say what happened without being in the kitchen with you. Were the peaks in the egg whites not firm enough, or did they fall too much when folding with the rest of the batter? That is the main culprit I can think of, as the egg whites are a big part of what creates the volume in this bread.
I love this recipe and I have one slight problem, during baking the top cracks on either one or both sides and puffs up, which crates a separation from the rest of the loaf. Still tastes great though. I’m wondering if it’s from either not mixing enough or mixing too much in the food processor or if there is something else I’m doing wrong? Not sure how I can send you a picture of todays load?!
Just made this bread and I was excited to try it because I’ve missed bread something awful since I’ve been on Paleo for the last 2 months. I didn’t have flax meal so I substituted hemp seeds that I ground with a coffee grinder to make a meal. I also used organic agave instead of honey. I beat the eggs the egg mixture for a few minutes on med-high speed to get more air into the batter. I used a 8 1/2 x 4 1/2 glass pyrex loaf pan. The batter rose nicely and filled the pan. It tasted good and I’m happy to have some kind of bread that I can eat.
I’m a big fan of yours and have, over the five years since our family went gluten-free/Paleo, used many of your recipes with great success, especially those for the Jewish holidays. Our recent discovery was your chocolate hamentaschen recipe (https://elanaspantry.com/chocolate-raspberry-hamantaschen/) – which was very well received by our family, our synagogue (and not just the other GF individuals), and most of the kids in both girls’ school classes. And it really was so easy to make, which I especially appreciated, since we always make a lot to share!
Proponents of the Paleo diet follow a nutritional plan based on the eating habits of our ancestors in the Paleolithic period, between 2.5 million and 10,000 years ago. Before agriculture and industry, humans presumably lived as hunter–gatherers: picking berry after berry off of bushes; digging up tumescent tubers; chasing mammals to the point of exhaustion; scavenging meat, fat and organs from animals that larger predators had killed; and eventually learning to fish with lines and hooks and hunt with spears, nets, bows and arrows.
By far my favorite bread recipe! It turned out golden brown with a great flavor! Super easy and basic ingredients so you don’t have to run to the supermarket before making it. I asked my husband (not paleo or gluten free) to taste it and he thought it was good. That’s quite a compliment because he dislikes most gluten free/paleo things. Just a note, I’m at 9300 feet above sea level and it still raised and turned out delicious! https://www.youtube.com/watch?v=DDWirPJv8Qg
I made this bread tonight and it did not rise well but the taste was great. My yeast did proof well so I know that was not the problem. I did accidentally omit the cream of tarter but will try again with that ingredient. After reading many of the comments I think I should have let the bread proof more. It did not rise much after 50 minutes but I needed to get it baked before bedtime so did not let it proof any longer. I also wonder if it was warm enough in the location I placed it. Next time I’ll be sure to let it proof longer and find a warmer place. I do have a question about separating the liquids. Wondering if beating the egg whites to stiff peaks with the cream of tarter then folding them in last if that would help with the rising. Just worry dough would be very stiff and incorporating the beaten egg whites would be hard.
I am studying nutrition and, like you, understand that many foods labeled as paleo weren’t actually consumed by our paleolithic ancestors thousands of years ago. I guarantee elana knows that as well. Labeling a recipe paleo is an easy way to categorize posts so those eating a paleo, or grain and dairy free whole foods diet, know it’s for them. Hope that clears up some of your frustration and or misunderstanding about paleo recipes. enjoy!
Diana Schwarzbein is another M.D. that has come to realize that low carb is what works. See reviews at The Schwarzbein Principle. The book is based on her work with insulin-resistant patients with Type II diabetes. She concludes that low-fat diets cause heart attacks, eating fat makes you lose body fat, and it's important to eat high-cholesterol foods every day.
I just made a loaf of this last night. I followed the recipe to a T since it was the first time making. It has a very nice flavor but I would not regard it as an ideal sandwich bread. It has the texture of a light banana bread and even using a smaller loaf pan it made a tiny loaf, didn’t rise much. This is a good bread for toast but it is drier on the ends of the loaf and crumbles easily. I think if I were to make again I might use 1 and 1/2 the quantities listed and I would only bake for 30 minutes.
I found this recipe after buying Paleo Bread at Wholefoods. It was SO bad that it drove me to find a good recipe to make my own. When I read the review that it wasn’t too eggy, I was sold. I am not a huge fan of eggs (too bad for someone attempting a primal diet) so I was set to try this. I followed the directions exactly…even taking extra time to beat the eggs. I used the yoghurt instead of coconut cream. It came out perfect. Thank you for making something edible and still Paleo. I tried to give this recipe 5 stars but it’s having a glitch and won’t let me. 5 stars!!! https://www.youtube.com/watch?v=czd0Er-_qI8
Some randomized controlled trials have shown the Paleo diet to produce greater short-term benefits than diets based on national nutrition guidelines, including greater weight loss, reduced waist circumference, decreased blood pressure, increased insulin sensitivity, and improved cholesterol. However these studies were of short duration (6 months or less) with a small number of participants (less than 40). [4-6] https://www.youtube.com/watch?v=aFIHLe_rLbc