I've been trying a number of primal-compliant bread recipes online. Some are great and can hold their own against "real" bread while others taste like cardboard. For the most part, the recipes I've tried are good enough to serve as everyday sandwich bread. All of them, so far, are REALLY filling and I can never go beyond two slices in one sitting. And of course, they're always best freshly baked and consumed within a couple of days. Try them out!
1. Paleo Sandwich Bread
I had tried many different kinds of paleo sandwich bread recipes until I found this paleo bread recipe with Greek yoghurt, which makes the texture very similar to whole wheat bread instead of being dry and cardboard-like. This goes with pretty much anything. Think grilled cheese, tuna or egg sandwiches, or avocado toast!
2. Cassava Bread
This bread requires some extra work (like separating egg yolks from egg whites, etc.) but is absolutely worth the effort. It was meant to be a paleo french bread recipe but the dough was too gooey to hold. I think it must be the type of cassava flour because the recipe prescribes a certain brand that's not available in the Philippines. The only cassava flour I know of around here, in fact, comes from Cocowonder (see below), which you can order online at Lazada or purchase from their office in Makati.
I don't have an egg beater at home so getting the egg whites to form soft peaks entailed a bit of an arm workout (whew!) but when the dough was done I just poured the entire thing into a loaf pan, stuck it in the oven, and voila! SUPER yummy, and an awesome substitute for corn bread when you're eating ribs or chicken. Or pulled pork. Or chili. You get the idea.
The only downside to this is that it's still quite high in carbs, so resist the urge to finish the loaf by yourself.
3. Sweet Potato Bread
This sweet potato bread recipe recommends the use of Japanese sweet potatoes but when I got to the grocery there were all these different kinds of sweet potatoes: orange, purple and pink ones. I just grabbed some of the pink ones and the recipe turned out okay, except that over the next couple of days the bread had some green spots, supposedly due to the exposure of some pigments in the sweet potatoes to air. It was a little off-putting, so I'm not sure I'm doing this again haha.
4. Tahini Bread
I had heard a lot of about this in keto circles, and I was wondering where I could possibly buy Tahini in Manila, when I came upon some jars of organic tahini at Rustans supermarket, of all places. Who knew? So I snatched up a bottle and tried out this paleo tahini bread recipe.
It turned out ok but just a tiny bit on the salty side, so I would probably reduce the salt next time (the recipe calls for 1.5 tsps). It's not as neutral a flavor as the others but goes great with savory stuff like meats and cheese.
5. Pao de Queijo (Brazilian Cheese Bread)
I first got to try pao de queijo at a little stand in UP Town Center and then again at the Naxional South American Diner in Uptown BGC. It's super cheesy and slightly chewy, and when the UPTC stand closed down I found this brazilian cheese bread recipe so I could try making my own. You just have to resist eating too much of this as it's primarily tapioca-flour based, so find someone to share them with!
Also, try using a mini muffin pan (and not a regular one like I used here) so you end up with cute little cheese bread balls similar to how they're served in Naxional.
So there you go! Give these a shot and let me know how they go!