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Plant Paradox White Bread – Grain-Free Recipe Review

Byamazingfoodstv


We test this Plant Paradox compliant bread recipe from the “Ultimate Grain-Free Cookbook” to see how easy it is to make and most importantly how it tastes. For those interested in the cookbook this recipe is from you can buy it on Amazon

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38 Comments

  1. You can't have tall bread if you add applesauce. It's too heavy. You need very light ingredients. Also, if you use a lot of whipped egg whites (no yolks) whipped into peaks, the bread will rise high, especially if you've added yeast. But I don't like egg whites so I don't make bread with them.

  9. Thanks for this review! I bought this book last week and have yet to try a recipe. This may be the first one I try.

    I have baked bread quite a bit, and I found that when I spoon the flour into the measuring cup and level it with the back of a knife I get a better measurement and the bread turns out better. Also, after shaping the loaf and putting it into the pan, I wouldn’t press it down at all, but there just me. I think it might make the loaf taller to just leave it. But you guys have probably discovered these things already since it was a couple years ago you filmed this.

    Thanks again for the great channel that has become every bit as essential to me beginning this journey as the Plant Paradox book has been! I’m on day 5 and already noticing positive changes!

  17. Please don't waste expensive ingredients on this recipe. Measurements seem wrong and temperature is too high. Bread cooked too fast on the outside while thick and pasty uncooked inside. I have tried numerous grain free bread recipes and so far this was the worst. Sorry but people need to know.

  21. This bread came out great! I used three whole eggs instead of five egg whites and added a dash of baking soda as well as the recommended amount of baking powder. I also cooked it for 45 minutes at 400. Then 25 minutes at 385. This bread is pretty good for keto as well! Thank you so much for this AWESOME recipe! You guys are really snuggly!

  26. Mine rose about the same height. I’m thinking that if I’d give it a few more minutes to rise before popping it into the oven might solve that problem, but not Too much more time than that. I’ll come back and post what happens, giving exact times. Thanks for the recipe. **And for another recipe to try, I want to bake some Millet bread next. Could you make that next, if you haven’t already? Thanks again.

  33. I think the reason your bread didn't raise like is should, is your packing too much flour into your measuring cups. When baking gluten free recipes, you have to spoon in the cup or weigh the flours out. I am a retired baker and I had to learn how to bake all over again when I myself became very sick and gluten intolerant. Baking gluten free is a whole different ballgame to get your breads light and fluffy. Hope this helps.

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