Camp Bread

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Camp bread

Have you ever vacuum sealed a small loaf of homemade bread, paleo or otherwise?  I have and that’s why my Camp Bread resembles cookies more than an actual loaf of bread.

Not being able to give up bread is, hands down, the number one excuse I’ve heard why people aren’t willing to give paleo a try. I, too, thought I would miss it. And I do. But not so much because I ate it all the time (which I did) but because of what it can do for certain meals.

There’s nothing I like better than a nice, juicy grass-fed burger, covered in onions, mushrooms, and bacon. Add a big helping of my guacamole on top and I’m in heaven. There’s something very primal about eating a burger like that with your hands. Very satisfying. But you really need a bun to do that. I’ve tried using Boston Lettuce leaves, which work great as fajita wraps. The leaves are too tender for a burger, though. I’ve tried some paleo biscuit recipes, but they’re too crumbly.

While I’ve succumbed to knife and forking it, I’ve often pined for the days when I could mow down on my burger with a bonafide bun wrapped around it.

That’s where my camp bread comes in. These little loaves are made from tapioca and coconut flour, with a little yeast added in. There are very few paleo bread recipes that give that doughy-soft chewy texture of legitimate bread. This one delivers on this front, thanks to the yeast. The flax and chia help diminish that bitter after taste often associated with coconut flour.

These little loaves are great as a bun, for lamburgers or sandwiches, but also work well as a jam and sunbutter delivery mechanism. These are a favourite on our hikes. They don’t take up too much room (especially if they are vacuum sealed) and are a quick breakfast on the trail.

Camp Bread
 
Prep time
Cook time
Total time
 
Chef:
Recipe type: Appetizer
Kitchen Type: Kitchen
Serves: 6
Ingredients
  • 1 cup tapioca flour
  • ⅓ cup coconut flour
  • 1 tbsp. Chia seed
  • 1 tbsp. Ground flax seed (optional)
  • 1 tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ cup warm water
  • 1 tsp apple cider vinegar
  • 1 tbsp. honey
  • ½ cup lard or coconut oil, melted
  • 1 well beaten large egg
  • 2 tsp dry active yeast
Directions
  1. Combine flours, salt, soda and seeds together. The ‘Dry Team” – Alton Brown reference.
  2. Combine fat, egg and vinegar together in separate bowl. The “Wet Team”
  3. Add yeast and honey to water and allow to activate. You'll know when it starts to foam. It's called proofing, just FYI
  4. Slowly combine wet and dry teams by adding the wet team slowly to the dry team, but don’t touch the dough with your hands.
  5. Let rise for 45 minutes to 1 hour in a warm place like the oven with the light on, or microwave. Meanwhile, preheat your oven to 350F.
  6. Using a ⅓ cup for large biscuits and ¼ cup for small, divide the dough and place on baking sheet. Bake for 35 minutes. NOTE: To make an actual loaf of bread, pour entire mixture into a greased bread pan, let rise and cook an additional 20 minutes.

 

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