When I posted my multi-purpose dough recipe on my blog a few months ago, I had no idea how popular it would be. I almost didn’t post it because I felt like it wasn’t even a recipe, just instructions to make an ingredient for multiple recipes. I’m so glad I did post it though. So many people have reached out to me telling me what creations they made with it and asking what other uses it has. It’s encouraged me to start experimenting with it more and this bread was one of those experiments.
The flavor and texture reminds me of focaccia. Or ciabatta? I don’t remember the difference. I’ve been pretty far removed from the bread world for a few years now! I like that it’s not really dense like some paleo baked goods turn out. It’s fluffy and airy, yet sturdy. It has just the right amount of crust too. Enough to give the bread some texture variation but is super thin.
This bread is good as just plain bread but it also makes insanely good toast. I’ve been eating it topped with strawberry preserves to go with my breakfast and topped with my dairy-free garlic herb butter as a side with dinner. It also makes great sandwiches but tends to crumble if you add too many toppings. I’ve been enjoying it for sunbutter and jelly sandwiches and pretty much used the remainder of the loaf on grilled “cheese” and jalapeño sandwiches. Since I can’t eat dairy, I used dairy and soy free cheddar slices and fried the sandwiches in bacon fat instead of butter.
prep: 10 mins
cook: 35 mins
- 2 C tapioca starch
- 1 C almond flour
- 1½ tsp baking powder
- ½ tsp salt
- 3 eggs
- 1-2 Tbsp water
- Preheat oven to 350ºF and line a loaf pan with parchment paper.
- Use a fork to mix together tapioca starch, almond flour, baking powder, and salt. Be sure to work out any clumps.
- Make a dent in the center of the mixture and add the eggs to it.
- Continue mixing with a fork or biscuit cutter until the mixture starts to form small clumps of dough.
- At this point, knead the dough with your hands until you get a single smooth ball of dough. If needed, add ½ tablespoon of water at a time. It’s very easy to overdo the water so don’t add too much.
- Keep working the dough until you get all the creases out and place in a loaf pan. Any creases will cause cracks in the bread once baked. If you can’t get all the creases out, simply make sure they are at the bottom of the dough when adding to the pan. Spread the dough out in the loaf pan. Depending on how thick you want the bread (it will approximately double in height), you may not want to spread it all the way to both ends of the pan.
- Bake for 35 minutes or until a toothpick inserted in the center comes out clean. This bread is best served fresh.