A couple of years ago, we had removed, umm… pretty much everything, and were searching for a gluten-free, casein-free, grain-free, nut-free, soy-free, additive-free, gum-free bread. After 16 failed attempts at creating my own recipe, I came across Jennifer of Predominantly Paleo. Not only did she clearly understand the struggle, but she had also created the perfect Legit Bread Mix, fitting our needs. Her recipe only eggs, honey, olive oil, apple cider vinegar (or lemon), cassava flour, potato starch, psyllium husk powder, potato flour, sea salt, and baking soda. Now here we are, a couple of years and moves later, and Jennifer and I happen to live a few blocks from each other. It is such a small world. So here is the scoop on how to make this Legit Bread.
1/3 c. Honey
3 tbsp. Olive Oil
1 tbsp. Apple Cider Vinegar (we have also used Lemon Juice to keep it lower in glutamate)
Preheat oven to 350 Fahrenheit and lightly grease a loaf pan. Place all wet ingredients into a high-powered blender and blend until smooth. Slowly add Legit Bread flour to the blender and combine until thick and fully incorporated. Spoon batter into loaf pan and bake for approximately 40 min or until cooked through.
For those sensitive, watch for oxalate content and avoid serving in excess.