Bread . . . Sort Of

I have mentioned before that I do not like to bake, and yet I now seem to have gotten myself into a situation in which I will be baking regularly.  Baking bread, that is.  But not normal bread.  Oh no.  Paleo bread.

See, A. does not eat bread.  He doesn't eat anything containing wheat flour, as a matter of fact.  He's kind of gluten-intolerant, and feels better when he's not eating a lot of grains of any kind.  So he mostly eats meat.  Lots and lots of meat.  Plus more dairy than you would think possible, and vegetables.  Grudgingly with the vegetables.

The problem with this kind of eating is that there really aren't a lot of foods he eats that are easy to prepare and eat.  There are only so many nuts and slabs of cheese a person wants to consume.  So A. misses easy foods like granola bars or bread.  And I get sick of cooking protein-based foods all the time.

Then I found the recipe for Paleo bread.  I kind of stumbled upon it when I was looking for something else, and I mentioned it to A.  I told him if he got the ingredients, I would make it.  I figured it would be gross, because most gluten-free breads are.

But damn it all if it wasn't really good.  Even though I totally forgot the baking soda the first time I made it.  Whoopsy.  That's one reason I don't bake much.  Not much of a direction-follower, I'm afraid.  But even without the baking soda, it was good*.  It tastes oddly like banana bread, despite having no bananas in it.

We ate the whole thing in one day.  Then I made a double batch, and one of the loaves was gone within two days.  Probably both would have been eaten, except I froze one to save it from the voracious hordes.  Cubby loves "Daddy's bread" too, and it's a pretty good snack for him, since it's so high in protein and low in sugar.

So now I'm going to be stuck making this stuff on a regular basis forever more.  Oh well.  At least it doesn't have to be kneaded.

P.S.  If you want to try this, I will warn you that it will stick like a sonofabitch.  The first time I made it, I baked it in a non-stick pan, and I had to hack it out in pieces it stuck so much.  The second time, I lined regular loaf pans with parchment paper and that worked much better.

* I actually liked the version without the baking soda better.  The texture was more like banana bread or muffins.  In fact, I think I'll make it again without the baking soda and put the batter into muffin cups with paper liners.