A Gluten Free, Grain Free, Soy Free Thanksgiving – The Bread

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For the last three years, I have essentially avoided bread.  The processed stuff is just not great for you and is always grain-based.  The Julian Paleo bread is just awful.  I finally realized I just didn’t need the carbs, so I really just gave up long ago.

There are other Paleo recipes, but honestly, I stay with things that are simple, inexpensive, and easy for the average person. This recipe hit the mark in all categories!

I am thrilled to share this recipe with you!  I hope you enjoy it as much as I did, and I’m sorry I hadn’t tried out sooner! At least you will have it for Christmas. 🙂

Here you go! 

  • 3 cups tapioca flour
  • 1 1/2 teaspoons salt
  • 1 cup whole milk
  • 3/4 cup olive oil
  • 3 eggs
  • 1 cup grated Parmesan cheese

1) Preheat the oven to 375 degrees

2) Use butter to grease 12 mini muffin cups

3) Place all of the ingredients in a blender. Pulse and blend until well combined.

4) Fill muffin cups 3/4 full with batter

5) Bake 15-20 minutes or until golden and puffed.

6) Sprinkle with Parmesan cheese if desired.





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One Response so far.

  1. […] into bowls and enjoy!  For an added treat, make the GGF Gourmet’s mini bread rolls (click here for the recipe) to accompany your […]

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