Grain Free, Starch Free and Yeast Free Bread Recipe

1.Preheat your oven to 180C/355F 2.Line a small loaf tin (we used an 8x6" tin - if you have a larger tin, double the recipe or use 1 and 1/2 times the ingredients) with baking paper and set aside. 3.In a mixing bowl, mix your eggs with your butter/coconut oil and vinegar. 4.Mix in your almond meal, ground flax, coconut flour and baking soda, mixing until just combined. It may seem a little runny at first but the mix will thicken quickly. 5.Pour your bread mixture into your loaf tin and bake for 30-50 minutes, depending on the depth of your tin. You want to take your loaf out once it's firm to the touch and cooked all the way through. Stick a knife into the middle of your loaf to ensure it is cooked all the way through (a knife is better than a skewer in this instance as you want to ensure it's really cooked and the knife comes out clean). 6.If you're unsure of whether the loaf is cooked all the way through, test it with a knife in a different part of the bread (do remember; the middle is the place that will take the longest to cook!) 7.Allow your bread to cool for 15 minutes before slicing. 8.Store in an airtight container for 3-4 days in the fridge or freeze in airtight Ziploc bags. *You'll notice that I call for unsalted butter here. We find that this gives the best results as otherwise the loaf tastes a little too salty and savoury. Amy used salted butter and loved it, however, you can use whichever you prefer. **The baking soda taste can be a little strong here so we did try a version using 1/2 tsp baking soda and 1/2 tsp baking powder. It worked with the same results, however, means that the loaf is no longer strictly paleo. Play around with it and find what works best for you.