Paleo french bread (nut-free)

Paleo french bread (nut-free)

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  • Prep Time


  • Total Time


  • Servings



  • Yeast Mixture:

  • warm water - ½ cup

  • extra virgin olive oil - ¼ cup

  • honey or maple syrup - 2 tablespoons

  • egg yolks - 4

  • active dry yeast - 1 tablespoon

  • Egg Whites:

  • egg whites - 4

  • Flours:

  • cassava flour - 1 cup plus ⅓ cup

  • salt - ½ teaspoon

  • coconut flour - 4 tablespoons, divided

  • Egg wash:

  • egg white - 1, beaten until frothy


Preheat oven to 375 degrees Fahrenheit and grease a large baking sheet with some olive or coconut oil. In a large mixing bowl, combine the water, oil, honey or maple syrup, egg yolks, and yeast. Whisk together and set aside. Crack the egg whites into a metal or glass bowl (not plastic or copper) and whisk until soft peaks form. In another smaller bowl, combine 1 cup cassava flour with 1/2 teaspoon salt and mix well. Whisk the cassava flour mixture into the yeast mixture. Carefully fold the egg white into the yeast and cassava flour mixture. Fold in the coconut flour, 1 tablespoon at a time. Fold in the remaining 1/3 cup cassava flour. Carefully scoop the dough onto the baking sheet. It will be very sticky. Using floured or wet hands, carefully form the dough into a baguette shape. Don't manhandle the dough too much. Brush the loaf with the egg wash and make a few slashes in the top with a bread knife. Bake for 25-30 minutes, or until golden brown. I baked mine for exactly 28 minutes. Cool, slice and serve.


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