PALEO INCA SUPER BREAD - vegetarian friendly


Ever since I turned paleo about five years ago, all I ever hear is; have you got any good bread recipes, and not the sweet kind like most of them are. Of the savory bread kind. Well that used to bother me too because I could never find a recipe that I liked for starters, but also a recipe that tasted like real bread.

For me real bread tastes like tradition Czech rye bread and if I can find a bread that's close to it, I'm happy. My bread recipe is something between the traditional European sour dough rye and a heavy wholemeal, but I can vouch that it tastes like a proper bread.

This one I am very proud of because it took me a long time to perfect it to make it just right. It is wonderful raw as a sandwich, but even better toasted with butter or avocado for breakfast. Definitely one of my favourite creations to date.

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-1/2 cup of butter, olive oil or coconut oil

-3/4 cup of water

-1 tablespoon of Himalayan salt

-3/4 cup of tapioca flour

-1/2 cup of coconut flour

-1/4 cup maca powder

-1/4 cup of chia seeds

-1/4 cup of flaxseed

-Tablespoon of dried chili flakes (optional)

-2 large eggs

-Italian seasoning

-1 tablespoon of baking powder

-2 tablespoon of crushed garlic


*preheat over at 175 celcius or 350 Fahrenheit

*in a saucepan bring the butter or oil, water and salt to the book and set aside for five mins

*stir in the tapioca and garlic into the wet mixture

*add the season and 2 eggs and stir through

*mix in the coconut flour, maca powder, flaxseed, chia seeds, baking powder and chili powder

*add some extra coconut flour onto your chopping board and empty the mixture on it to knead it all together to make a bread bun (this is quite a dry mixture so if you have a bread tin that's already Teflon, you won't need to butter the sides.

*bake for around 45 mins

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