This episode of Inquiring Minds, a podcast hosted by best-selling author Chris Mooney and neuroscientist and musician Indre Viskontas, is guest-hosted by Cynthia Graber. It also features a discussion of the new popular physics book Trespassing on Einstein’s Lawn, by Amanda Gefter, and new research suggesting that the purpose of sleep is to clean cellular waste substances out of your brain.
A decade ago, when I was on the low-fat craze, I’d make fluffy cakes using no butter/fat, replacing it with apple sauce, which gives moisture and a soft texture. These days, I’m a low-carb girl, but a 1/4 cup of apple sauce divided by 4 = only 1 tablespoon (per roll/per 2nd day). I’m okay with that, especially because I substitute half the tapioca flour (high-carb) for whey protein powder to cut a few carbs that way. 🙂 https://www.youtube.com/watch?v=BKFa7KW3Nmk
I love this bread, and so do my German, bread-loving children! Hearty, rich German bread is the best in the world so that’s no small praise. I have a regular glass loaf pan, and adapt the recipe to make a full-size loaf. I add 1 extra egg (very large) and increase other ingredients 25%. Baking time is usually 5-10 minutes longer, although I reduce the temperature to 325 after it begins to brown to compensate for the glass pan. Topped with butter or pumpkin seed butter, this is my 3-year-old son’s favorite “treat” ever! https://www.youtube.com/watch?v=l7JHpDDGZUk
Made it again to nights ago. Subsituted sour cream for the yogurt. And I had found a three pound bag of the Honeyville almond flour at Costco. (It was under S20 if I remember correctly.) The bread came out so wonderful. The flour made a huge difference. Next time I make the bread I will again separate the eggs though. I only have a loaf pan that is 9 by 5 inches so the bread does come out a little flatter than it should. Between the correct flour and fluffing the egg whites it should be very close to a regular loaf of bread.
I don’t have a processor big enough for the ingredients so I used my big mixer. I was afraid that the bread would come out tough because I used the mixer, but it wasn’t. It came out light and delicious, with a nice brown crusty crust and a soft inside-I love the nutty flavor. This one is a keeper- I’ll be making this often. Ditto your paleo breakfast bread.
It is interesting in gluten free baking how seemingly minute changes can have a big effect on the taste, texture, consistency and rise of the finished product. I thought it was just me that had such an enhanced palate (since I have Fibromyalgia, CFS, etc) my senses and nerves are forever enhanced. In my vanilla oat banana quick bread recipe I have found that variations in the type of pan etc will change the entire finished product. I have tried it in a large loaf pan, mini loaves and muffins. This recipe which I created works best as mini loaves. Just last week I made it and I used my nutri bullet instead of my food processor to ground the oat, corn meal and corn starch flour blend I created and it made for a very fine powder. This change in the texture of of the flour gave the bread a different texture. It was a slight change that only I would have noticed but I was going crazy trying to pinpoint what made the difference. I pinpointed that in order to get the rise and texture I prefer, I need to use mini loaf pans and pulse my blend in the food processor. I feel like these variations are part of all baking but pronounced in gf baking for sure.
Cordain explains that high intake of fruits and vegetables is one of best ways to reduce chances of cancer and heart disease. He notes that protein has twice the calorie burning effect of fat and carbs and is more satiating than both. He explains that starch, fats, sugars, and salts together cause us to keep eating. So if we limit our diet to fruits and vegetables and/or meat, we’ll stop eating when we’re full. And if you stop eating when you’re full, you’ll lose weight and won’t get fat. And as you lose weight, your cholesterol will improve (regardless of what you eat). This all makes sense and can’t really be disputed. If you want to lose weight, the Paleo diet will get you there and probably quickly. But Cordain’s hypothesis applied to long-term health falls short. https://www.youtube.com/watch?v=5J56pHrhyEg
Hi Meredith, every photo I share with my recipes are from the same recipe. I usually photograph the food right after I make them. This bread does not rise as much as regular bread during baking, but it does rise well. I use golden flax seeds. This recipe is meant to be made on a medium loaf pan of 8½ x 4½ inches. If you have a larger pan, you can double the recipe so that when baked the bread will rise to the top of your pan and will not be so thin.
Once your yeast is proofed, add in the egg, egg whites, lightly cooled melted butter (you don't want to scramble the eggs or kill the yeast!) and vinegar. Mix with an electric mixer for a couple minutes until light and frothy. Add the flour mixture in two batches, alternating with the sour cream, and mixing until thoroughly incorporated. You want to mix thoroughly and quickly to activate the xanthan gum, though the dough will become thick as the flours absorb the moisture.
[…] I don't like the word "diet", so I'll say that this is more a way of changing what you eat long-term. It's all based around what our ancestor hunter-gatherers would have eaten, and what we've evolved to be able to process and absorb. The very basic level of it, is that you don't eat carbohydrates, processed meats or sugars, and cut out dairy products. You instead eat plenty of fresh meat, fish, vegetables, fruits and nuts. You can still have oil, provided it's natural – so coconut, peanut & olive oil are all good. The good thing is that you're also allowed to take this to your own level – so if you want a couple of days off a week – say, weekends, you can do it & it will still be a lot healthier for you. This is a really helpful site I've used to make a note on my shopping list of what's allowed: The Ultimate Paleo Diet Food List | Ultimate Paleo Guide […]
Get rid of the temptation – if you’re gonna go at this thing with a full head of steam, remove all the junk food from your house. It’s going to take a few weeks for your body to adjust to burning fat instead of glucose, and you might want to eat poorly here and there. If there’s no food in your house to tempt you, it will be much easier to stay on target.
Our keto bread recipe has a beautiful golden crust. It has great structure with a lovely rise and perfect bread-like crumb. It slices well for sandwiches or toasting, but you don’t have to toast or grill it to make it taste good. Sliced with a smear of salted butter is keto perfection. And it actually tastes like bread, not eggs or almonds or coconut. Additionally, this bread will keep well wrapped in the fridge for up to a week!
To come back on the diet not being paleo….u can adjust a little…use coconut oil and the coconut cream and then it is paleo as she already wrote down. I follow the paleo diet via the dr terry wahls protocol because off my ms and not aloud butter neither so I made a couple of changes and btw! With the paleo u are aloud to eat for example Ghee butter,go and look it up!!!
I double the recipe, and started to put it into an 11 x 15 glass casserole, but I could see it was going to be spread too thin, so I hurriedly scraped the batter into a 9 x 12 pan. I baked it for 30 minutes, and it came out wonderfully. I cut it cake style into 12 squares, and by slicing them in half sideways, the squares are perfect as a bun or ciabatta. Holds together well, doesn’t crumble, nice thickness, and plenty of chewy crust.
Tried making these with sunflower seed butter in a bun pan! They do come out a bit green, but I like them better than the almond butter variety. I’m using sugar free/salt free sunflower seed butter (not SunButter) and it seems to be the most filling stuff on the planet. I can’t eat more than a teaspoon of it (unlike almond butter, which I must be very careful around!), and it makes these little bread rounds very filling, too! I pour 1/4 cup of batter into each well of a standard bun pan and I get 10 or 12 little bread rounds. They’re not as tall as muffin tops, and much shorter than a yeast roll. I pop them in the toaster and spread them with butter and homemade Paleo jam. Great for breakfast!
We have been lied to all our lives and told to eat plenty of whole grains and low fat. Grains have been genetically modified for so long and its effects on the human body have never been tested. Following the Paleo Diet principles have changed my life and helped me lose 37 pounds effortlessly. My health has vastly improved and I no longer have uncontrollable junk food cravings. I didn't know the cravings could be stopped, I just assumed I had no will power. My Doctor recommended this diet and I can't thank him enough! If you follow this way of living you will never regret it so buy this book and improve you health now!
I’ve been on a Keto diet for 8 weeks now and haven’t eaten any bread. This recipe should come with a warning – extra willpower required! ‘Cool in the pan for 2 hours’. Are you kidding me? It smelled so delicious I had to have a slice still warm, with butter. It was delicious. Next time I’ll be good and follow the instructions. Can’t wait to try the others. Thank you Elana!
I followed this recipe meticulously…but this “bread” is nothing like sandwich bread. Extremely dense and super fatty (greasy) and my son can’t pick it up without it falling apart for a school lunch (Exactly what I wanted it for). I used the coconut cream instead of yogurt and homemade almond flour which was super fine from a quick final mix in the Vitamix. I’ll use it up with Jelly but I couldn’t imagine adding more fat to it like butter or almond butter…it already qualifies as a paper weight LOL.
To determine the diet rankings, US News & World Report selected a 25-person expert panel from the country's top dietitians, dietary consultants, and physicians specializing in diabetes, heart health, and weight loss. The panel included Lisa Sasson, MS, RDN, CDN, a clinical assistant professor and dietetic internship director in the department of nutrition and food studies at New York University; Jill Weisenberger, MS, RDN, CDE, CHWC, FAND, a nutrition and diabetes expert; and David L. Katz, MD, MPH, FACPM, FACP, FACLM, founding director of Yale University's Yale-Griffin Prevention Research Center, and founder of the True Health Initiative.4 https://www.youtube.com/watch?v=M_Cd76HjNHI