Easy Healthy Yeast Bread (Paleo/Low Carb/Grain Free/Gluten Free/Vegan)

Congratulations! Your life just became inexplicably better.

I have a lot of recipes. Lots. (Look! They’re well-organized now!) I have spent hundreds and hundreds of hours researching, testing, photographing, and typing recipes and, needless to say, a lot of work goes into my recipes. I love every single one of my recipes. Every. single. one.

When I say that this is my favorite out of all the recipe to ever have been born out of my kitchen, I do not say this lightly. When I tell you this bread is MY MOST FAVORITEST RECIPE EVER, believe me. I mean it. I made my own tense for it. This bread will change your life for the better.

Starting right now!

Must-Haves for the Perfect Easy Healthy Yeast Bread

  • Quick and easy
  • Gluten and grain free
  • Low carb
  • Paleo
  • Vegan
  • Sturdy
  • Lasts well
  • Able to be sliced thin
  • Invokes Hallelujah chorus

How did I do?

Check check check! On everything! Sense of accomplishment! Exclamation points!

This bread has no rise time, but still has a lovely yeasty quality and smell. Oh. That smell. (Side note: Does anyone want to start a business with me where we bottle the scent of fresh yeast and sell it as liquid joy? Any takers? Your people will call my people. We’ll do lunch.) Plus, it is super versatile. Slice it thin, slice it thin, cube it, or (for the geometrically inclined) pyramid it. The bread has a wonderful, slightly nutty taste and this beautiful soft yet sturdy texture with lovely crumb. It’s magical.

Okay, now let’s get started! It’s yeast time.

Get yourself with some water and let her warm up to you, so when you introduce Mr. Yeastie (with honey as the wingwomen) the sparks can really fly. Note: the sparks look like bubbles. They’re beautiful.

Next we’re going to throw our dry ingredients into the mix, and then some more wet ingredients for good measure. Good measure looks like this. (i.e. amazing)

So just turn out our lovely dough friend onto a clean surface and show her some love because she kneads a hug.

Hugs work miracles!

Hugs really can be the best medicine. Grey’s Anatomy may not agree with me, but whatever.

Form the dough into a dough and dive a scour across the top. It really up the authenticity factor.

Since the time warp, the bread has now baked and cooled. Slice away! I like mine thin, and this baby can take it.

I am so excited. I can’t contain my excitement. Uncontained excitement is currently dancing around this room. It can’t be contained. This changes everything.

Dedicated with love to my dear mother. I love you more than anything. I love eating watching too much Netflix with you and eating a quarter of the loaf of this bread with you and being your daughter. You truly are the best mom ever. I love you.

 

 

Easy Healthy Yeast Bread (Paleo/Low Carb/Grain Free/Gluten Free/Vegan)

Yield: 24 slices

Serving Size: 1 slice

Calories per serving: 30

Fat per serving: 1.6 grams

Easy Healthy Yeast Bread (Paleo/Low Carb/Grain Free/Gluten Free/Vegan)

Ingredients

  • 2 teaspoons honey OR brown rice syrup
  • ½ cup warm water (about 110-120 degrees Fahrenheit, see instructions on the package of your yeast)
  • 1 ½ teaspoon active dry yeast
  • ¾ cup coconut flour
  • ½ cup plus 2 Tablespoons flaxseed meal (Golden flaxseed meal is preferably as it lends a more bread-like color.)
  • 1/8 teaspoon baking powder
  • ½ teaspoon salt
  • 1-2 packets NuNaturals brand stevia packets (depending on how sweet you want your bread)
  • 4 room temperature eggs OR 2 Tablespoons Ener-g egg replacer mixed with ½ cup water
  • 5 Tablespoons applesauce OR mashed banana

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
  2. Meanwhile, pour the warm water into the bowl of stand mixer (or a large mixing bowl), and whisk in the yeast and the honey or brown rice syrup. Let sit for about 10 minutes, or until it is foamy, beautiful, and smells like happiness. With the paddle attachment, beat in the coconut flour, flaxseed meal, baking powder, salt, and stevia until combined. Add in the eggs or egg replacer, and applesauce or mashed banana and continue to beat until the dough is smooth, light, and airy.
  3. Turn the dough out onto a clean surface and knead a few times until it comes together. Form into a loaf (longer and thinner is better so it cooks properly) and make scour marks over the top with a knife. Transfer to the prepared baking sheet and spray with cooking spray (either olive, canola, or coconut oil spray). Bake in the oven at 350°F for 35-40 minutes or firm to the touch and a toothpick inserted in the center comes out clean. Set oven to broil and place the baking sheet under the broiler for 1-3 minutes, or until the outside of the bread is nicely browned. Let cool on a wire rack, slice with a sharp knife as needed, and top at will. Devour.

Recipe Notes and Substitutions

I used honey, applesauce, and regular flaxseed meal.

http://www.foodiefiasco.com/easy-healthy-yeast-bread-paleolow-carbgrain-freegluten-freevegan/
 

 

 

Do you like my new step-by-step photos? Are they helpful?

I thought this was a rather fitting post to kick them off. It is my new favoritest recipe after all. What do you think? Please do drop a line!

 

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Comments

  1. Liz says

    Would you be so kind as to share which choices you used? Honey/brown rice syrup, eggs/egg replacer, applesauce/banana? :) Muchas gracias, senorita!

      • Liz says

        But did you use eggs or egg replacer. And, I’m curious if you made it both with the eggs and with the egg replacer and what the difference in texture and sturdiness was like.

  2. pip says

    Hi Kelly :)

    I’m having trouble finding flax seed meal, is there anything I can sub it with? Is it vital to the recipe?

  3. Jessica says

    Excuse me!? This looks so good that even though I have a 99 degree fever I’m going to make this in the morning.

  4. says

    I’ve followed your blog for quite a while now but I don’t know if I’ve ever commented. Just wanted to say I love the way it’s looking now and I do appreciate the step-by-step shots. I also appreciate any bread recipe that needs no rising and invokes the Hallelujah chorus. :)

  5. says

    When you say “Let sit for 10 minutes” do you mean leave the mixer on for 10 minutes? And should the mixer be on low-medium?

  6. Felicia says

    Hi I’m always keeping my eyes open for new bread ideas so I can’t wait to try this one since it uses coconut and especially yeast. My current fav is the Wheat Belly basic bread which uses almond and garbanzo flour. He also suggests using a tbsp of xylitol (a possible replacement for your stevia?) which gives it all a nice browned exterior. I have a bread machine and was wondering if doubling is viable? Thanks so much for sharing :)

  7. Paula says

    Love the pictures. For those of us who are imaginatively-challenged, and have trouble picturing stuff, it is very, very helpful.

    Oh, and the bread looks good, too. ;-)

    • says

      Hmm. My initial guess would be no, because there are no glutens for the CO2 to hag onto. However, gluten free breads with rise times do exist… I’m not really sure! Thoughts?

  8. says

    I was thinking of trying the vinegar baking soda egg trick and see if that caused anything…was also reading about double acting baking powder that appranntly causes some rise in glutenfree baking. Have you tried either of those with this bread?
    I’m going to test out this week!

  9. says

    Ps just read your about me! U sound adorable! I too am a yogi! Try Bryan Kest if ur on the Westside! He is donation based meaning u pay what u have!
    I am currently trying vegan gluten free with some occasional gluten moments.i am about 3 weeks in. I was vegan for 3 years tried adding meat back past year with no luck and just did away with gluten as much as I can.

      • says

        Had this for breakfast this morning. The bread had a great texture, much better than what I’ve been making. I think I just have to tweak a few ingredients to make it taste less coconuty, which is just a personal preference, such as adding almond flour or maybe more bananas?

  10. Bill says

    Caught my attention like a NET!!!
    Then, I saw the other recipes! Dangit!!! You be rockin’ the culinary world! Don’t stop. You have a lot to say and do.
    Think about it. You are befriending us. I know we are all sucking off you as an old movie put it but, YOU befriended us. You can never stop. What you are doing is far too big a deal!!! Furthermore, you appear to have all the right stuff!
    Your website is as cool any I have seen. I do not impress easily of websites. Yours is top notch. Did you do it yourself?
    I wuz gonna’ cook the cream cheese cookies first but, I am gonna start with the yeast bread. And if’in’ (I LOVE being from the South.) it’s not good… guess where I’ll be!

  11. Jeanne says

    Hello! I really like your blog, your recipes are wonderful! I just wanted to know what can I substitute for coconut flour. I see that you use it a lot in your recipes but I can’t find it in my city ): Thank you and keep it up!

    • says

      Thank you Jeanne! Unfortunately, coconut flour usually can’t be substituted for other ingredients. You can buy it online at Amazon or (my favorite) iherb.com. Hope this helps!

  12. VerusM says

    Hi! This bread looks woderful! How many carbs does it have? Im looking fwd for a really tasty low carb bread! I think ill be making this soon enough…

      • dan says

        Thanks for your response kelly will the yeast eat all of the sugar because i’m a type 1 diabetic.

        • Cris says

          Yeast does indeed eat the sugar which it converts to CO2 and alcohol. Honestly though the small amount of honey needed to activate the yeast shouldn’t cause much of a problem even for a Type 1. If its still a concern cut the amount of honey in half or even by 75%. The yeast will still proof but it may take a while longer.

  13. Lorain says

    Made a version of this yesterday and it is pretty yummy. Love the yeast taste I miss so much. As flax makes me nauseous I used chia seeds, in a slightly smaller amount. I also subbed 3Tbsp of tapioca flour for 3 of coco flour, don’t ask why, and it worked very well. I will make this often.

  14. tara says

    Wow! i love love love your blog!! i am also a foodie loving 15-yearold with a passion for cooking!! keep up the good work!!

  15. Marianne Jannetti says

    This will rise if you let it sit. I combined coconut flour and almond flour and reduced the flaxseed meal. My results was more of a wet dough..it did rise in the oven, but then sank in the middle. Didn’t cook enough. I will try again today, but it will rise if you let it sit for 1/2 hour.

  16. Linda Parsons says

    Hi there! I am interested in trying your bread recipe. Have you ever tried this in a bread machine? Do you think it would work? Also, do you have any idea the carb count for this bread? If you don’t think a bread machine would work, what size loaf pan do you think I should use? I assume you do not use a loaf pan from your pics. Does this bread rise while it is cooking or does it just have a yeasty taste?

    • says

      Hi Linda!

      1. No, I haven’t tried this in a bread machine but I don’t see why it wouldn’t work.

      2. I figure there ia about 1 gram NET carb per slice.

      3. Perhaps and 8×4 loaf?

      4. It rises a bit, but the yeast is mostly for the flavor.

      Hope this helps!

  17. Andrea says

    Hi!

    I was wondering, if I didn’t want to use the egg white or replacer, how much more flaxseed meal could I use to give it the consitancy it needs?

  18. Jen says

    I bake a lot of bread and I am wondering why you dont let the bread rise before baking. Wouldn’t this make it lighter in texture?

    • says

      Hi Jen! I like the way you think. In theory that would make sense, but letting this bread rise would do next to nothing because there are no grains. You are welcome to try it (others have, reporting little difference), but I’m not sure it will be worth the wait time. Please let me know how it goes if you do give it a try!

  19. beaudaciousness says

    OM freakin G!!! this looks faaaaaaaaaaaaaaaaabulous! I’m going to try my own substitutions, like maybe some rosemary for more savory fare (dunking in soup), and coconut palm sugar rather than stevia (cuz I just hate stevia)……

  20. stacie says

    I made this tonight. Mine turned out crumbly and awful. The broiler made it black in 3 minutes too. I had such high hopes. Haven’t a clue what I did wrong.

  21. Gina Harris says

    Hi! Your bread looks great, but how many carbs per slice or per the whole thing? I’m wheat-free and on a low carb diet and this is key…but I miss a little bread in the mornings! Thanks so much.

    Gina

  22. Tessa says

    I just made this. It’s still warm on my counter and I’ve already scarfed 1/4 of the loaf…
    Please don’t be weirded out when I say… I love you. Or maybe I just love your recipe. But either way, THANK YOU!! :-)

  23. EILEEN says

    Hi. I would like to make this bread recipe for my sister who has serious health concerns with being a diabetic. Carbs have to be very limited. The recipe looked very good but it does not indicate carb count. If there is a way to calculate it , I would love to learn it. Thank you.

  24. erin says

    why do you need the yeast if it doesn’t rise? can you omit that and get the same result? also, is stevia necessary for a successful loaf of bread? thanks!

  25. cindy says

    Im a little confused?? Only 3/4 cup coconut flour? I felt like it seemed like it needed additional flour of some sort. Maybe almond or??

  26. Cindy says

    Hi,

    Have you tried to toast this bread? If so, how did it work? I love toasted sandwiches and was just wondering if you had tried toasting it?

    Thanks,

    Cindy

  27. Jean says

    Kelly, you are just too awesome, cute and talented. I hope we don’t lose you to the commercial world too soon. Beyond your years with wit, I have to compliment you on your patience and kind responses.
    Please give my best to your Mother along with many prayers.
    You are so loved!

  28. says

    hi
    just read your recipe it looks great, like you i have been playing around with different recipes but i like yeast in my bread. this sounds great and i cant wait to try it out as i am diabetic,i do still eat bread but only because i cant find a low carb one i like the taste of . do you know how many carbs there are to one slice please. Great job by the way Dotti

  29. C.J. says

    I appreciate the calorie & fat count, but what is the carb count? With the honey/brown rice syrup and applesauce/bananas, I am concerned as to what the carb count might be.

  30. says

    First of all, thank you so much for the patience you have for all of our questions. I am shocked by the # of people who ask a question you have already answered, only because they were too lazy to google the answer or scroll through the previous comments. You are too sweet!

    Also, I’m boy sure if you know the answer to this but I HAVE done my due diligence in googling and still can’t find much about this so I thought you may have experience in all your testing. So…

    Do you have any thoughts on using coconut flour with xanthan gum or vital wheat gluten? I am not GF obviously but have a tough time digesting the fructans in wheat flours. VWG is very high in protein and low in carbs while lending the binding that many GF breads lack. I am just curious about amounts/substitutions and if this would change the amount of liquid needed in coconut flour recipes. Thanks!

  31. Anna says

    i made the bread, and did not like it. The taste of yeast or flax seed. And I have used both before in other recipes. I miss bread. But this was not a replacement or substitute. Back to google for me.

      • Anna says

        no, that’s alright. I am trying to find a bread recipe that even if does not taste like bread, at least behaves like bread. Coconut flour is too dry and almost all recipes are too sweet. It is easily broken, so toasting it is hard, and eating cold from fridge is not tasty. Almond flour is not healthy- http://empoweredsustenance.com/avoid-almond-flour/. And few times I ate it-in a dessert, it was a waste of a dessert. Rice flour also requires too many eggs, and unlike coconut flour, it does not cover up the taste and smell of eggs, so on a 3-4 day the bread tastes/smells like cold omelet. Not goods either. I have tried coconut with bananas, but it comes out too sweet. Any other recipe required to many ingredients in too small of quantities. It’s too expensive to experiment. I absolutely hate that people have turned healthy food into a fab and charge so much money for it.

  32. Courtney says

    Hello!

    First – I must say I absolutely love your website. I’ve been following it for a while and I love it. Not only are your recipes divine, but you are so creative and you are an incredibly talented writer! Keep it up – the world has big things for you my dear!

    This looks great and I’m excited to try it. But I’m curious, I’m a big fan of Oat Flour – do you think it would work to sub for some/all of the coconut? Don’t get me wrong – I’ve got nothing against coconut flour. I’ve just been loving the oat flour lately.

    Thanks!

  33. Marjorie Dennison says

    thanks so much for the BREAD recipe!! Some of the bought breads must have something else in them as don’t agree with my tummy. Well, have numerous allergies so… Will try this week as soon as have all ing. Hope life is going well with you, Kelly

  34. Nadine says

    Hi Kelly,
    do you have any idea what I can use instead of flax seeds, chia seeds or psyllium husk to stick the bread together? My boyfriend has had an intestinal obstruction as a kid and now he always gets diarrhoea when eating one of these thinks (also in small dosages like one slice of your bread – we tried it two times).
    Apart from that it is the best paleo bread we ate in the last two years! I like it baked with hay milk cheese and some bacon on it.

    Nadine

  35. Holly says

    Hey!! I’m wondering can I use extra flax or flax eggs for this recipe cause i can’t find a egg replacer?!?!? Help!!!

    • says

      Hey Holly! I haven’t tried flax egg replacer so I can’t really vouch for it… You can get Ener-gegg replacer online though, and I absolutely love the stuff. I get mine at iherb.com (coupon code EFI540) or Amazon. Good luck!

  36. Molly says

    This bread looks great. I don’t know if you’ve been informed of this already, but I just wanted to point out that baking powder is not paleo because it has cornstarch in it. Please use baking soda for paleo recipes.

    • Molly says

      So I tried making this bread today and it did not turn out well, but I am new to grain-free vegan baking. I live at high-ish altitude so maybe I need to adjust for that? I made my own corn-free baking powder with 2 parts cream of tartar and 1 part baking soda. I also used honey, egg replacer, and applesauce. The bread turned very brown and crackly on the outside and was raw dough on the inside, and it had a funky flavor. Perhaps I didn’t sweeten it enough. I may try this again, but substitute some almond flour and tapioca flour to give it a different flavor. Also, the step with spraying oil at the end, is that just to grease the pan or was I supposed to spray the bread?

      • says

        Hi Molly! I think some more baking powder would fix the rising problem, but I wonder what is causing the flavor issue? Did you make any substitutions?

  37. Julie L says

    My bread did not rise and according to your picture, yours didn’t either…so why use the yeast? It lacks a pizazz …..what can I add to it to make it sweeter and MUCH higher?

  38. Clare says

    I tried your bread recipe tonight and it turned out great. It had a nutty taste. I am in love with your site and all your recipes look great. Thanks for sharing all your information and recipes.

  39. Adrienne Sykes says

    I don’t understand, this recipe is full of liquid. How do you knead a bowl of slop? Are the consistencies of coconut flour and flaxseed correct?

  40. says

    Hello!!!
    I love your recipe the bread is wonderful the only problem is is that according to your recipe there is actually too much water when you follow your recipe as listed exactly the bread dough is very watery and there’s not there’s way too much water as compared to your picture that you show up the bread dough being a nice dog out please let me know if ifthe correct amount of water are liquid to add to make the dough the way you show in your pictures thank you so much can
    Ken

  41. Cat says

    I replace 1/4 of the coconut flour with 1/4 cup of almond meal. It’s in the as I type. I took a picture of it before it went into the oven but I can’t paste it here. I’ll update you on the taste. By the way, the smell of baker’s yeast again…heavenly!!!!

      • Cat says

        So it’s done. Looks and smell fantastic! However, I’ve never really liked the taste of flaxseed and flaxseed flavour is a bit strong. I’m going to tweek the dry ingredients to 1/4 c flaxseed meal, 1/4 c almond flour, and 1/2 c coconut flour and see how that works.

  42. Wynne says

    Hi! Wow, tons of comments. One thing is still not quite clear to me…

    I have tried flax seeds in a cracker recipe, and every time, the things are nice and crackery, but taste like fish. I think it’s the omegas in the flax or something. I don’t know whether it’s my flax seed, how I’m cooking it, or my sensitivity to fishy baked goods, but I now leave out the flax and use more almond meal and sunflower seeds and they’re great.

    In short, I really don’t want my bread to taste like fish…What exactly is the function of flax seed in this recipe, and what can replace it? Is it a binder? Can I not just use something like almond meal or sunflower seeds? Can you pinky promise me if I use flax, it won’t taste like fish???

    Also, the internet has left me hanging about this flax-fish thing…anyone else know what I’m talking about?

    • says

      Hello! The good news is that I’ve dealt with flaxseed quite a bit and not once has it tasted like fish, pinky promise. So I think you’re good! Good luck!

  43. says

    Awesome website the Gluten Free, Dairy Free, Grain Free/Vegan Bread. I am looking for gluten free recipes . My doctor wants me to change what I eat. I love your recipes and going to try some of them. Your site is informational, explains the recipes in detail, easy and simple. Great site Thanks!!!!

  44. Booklover1284 says

    The recipe looks wonderful, and I will try it in the bread machine today.

    However, I am sorry, but I think your carb count is off. For 24 slices there would be 1 carb for just the banana, as a medium size banana has 24 carbs. The coconut flour yields about 1.5 carbs per slice. Add the honey adds 1/2 carb per slice. So by my calculations you net 3 carbs per slice. Not bad, but three times what you stated. How did you do your calculations?

    • says

      Hello! I am sorry about the confusion. I calculated the carbs with applesauce, and technically the honey is eaten by the yeast. Hope this helps!

  45. Hannah says

    Hi,
    Just wondering where you got the nutritional info/calorie count? I just tried it for the first time a couple days ago and loved it! But I’m definitely curious to find out the source for calories and carb.

    Thanks!!

  46. chris says

    Does this have just 3/4 c flour of any kind. It seems like it can’t make a whole loaf. Just wanted to check if something was missing before I made it. It looks and sounds great.

  47. Mary Turner says

    Just made this bread, absolutely delicious! Very like Irish soda bread. Since I am in Ireland I converted the recipe to grams and calculated 48 calories per slice. I’m wondering if I did something wrong. Also it didn’t seem to rise as much as in your pictures. Any chance you could weigh the ingredients the next time you make it please????

  48. says

    This morning, before my kettle whistled thus initiating the caffeine boost I needed, my 6 year old was singing Black Sabbath’s Iron Man and the 2 year old was throwing a fit because he was mad that I turned off the TV. After delivering the big kid to school, I came home and made this bread to set things right in my world once again (bread makes everything better). Being a gluten free vegan is a real challenge and I do miss good bread. This is really nice although I either undercooked it a bit or perhaps using more flax/water instead of egg/egg replacer was too over the top. At any rate, it’s still very good. BTW, I also cut lots of stripes in the top of the bread so it would be easier to slice after it was baked. I have a bad habit of ruining the crusts on my breads when I can’t get my knife through. It worked great. Thanks for working out this great recipe. I wonder if it’ll last the whole day in my kitchen. :)

  49. Brian says

    I wish my 15 year old could cook. She tried to burn down our house last month by boiling noodles and then forgetting about it. The house smelled for weeks and all the fire alarms went off. That pan had a black permanent crust on it and had to be trashed. It looked like Cheech and Chong had one heck of a party, but smelled like burnt chemicals from a Chinese factory. She is one of them girls that makes all A’s in advanced classes, but is as clumsy as hell. You could put her up there with Jerry Lewis in the movie “The Mad Scientist”.

  50. Phil says

    Hi,
    I tried making your bread today… I had to add an extra cup of flour after everything else as it was way to wet otherwise… nothing like the dough in your photos and I had followed your recipe. It did turn out fairly well, though…
    Thanks,
    Phil

    • says

      Hi Phil! I am very sorry this didn’t work out for you like it should. I have made this dough many times but have never had this problem. My suggestion would be to stir in half the almond milk, and if it’s too dry, then stir in more almond milk just a bit at a time and stop when you have a not-too-wet dough. Good luck! I’m glad adding more flour seemed to work though…

  51. Scissorhands says

    When I followed your ingredient measurements, I ended up with a sloppy mixture, it did not resemble a dough at all

    • says

      Hello! I am very sorry this didn’t work out for you. I have made this dough many times but have never had this problem. My suggestion would be to stir in half the almond milk, and if it’s too dry, then stir in more almond milk just a bit at a time and stop when you have a not-too-wet dough. Good luck!

  52. Cheri DeGregory says

    I have followed this recipe to the letter twice and it just doesnt come out right. First of all the dough comes out too soft to form, and surely cant be neaded. Ive tried adding 1/4th cup coconut flour to the recipe, still doesnt need neaded. Came out ok but not like your picture thats for sure. Can you advise? ( Easy Healthy Yeast Bread that isnt so easy )
    Cheri

  53. laurie G says

    This bread was about the worst bread I have made. I was crumbly and to dense and then yeast was just a waste. Oh well, guess I now have breadcrumbs. Not going to waste it.

      • Joseph says

        Well from what I was able to see in the pictures it seems like the bread is supposed to come out kinda dense. I could be wrong since I haven’t had a chance to make it yet and it might be awhile as things like coconut flour can be kinda pricey. And as far as the Ener-G egg replacer I’ve heard that it has a weird taste and sometimes makes the things it gets used in also taste weird. Presuming that the eggs are being used as binder only then you could simply mix together 1 tbsp of chia seeds and 3 tbsp. of water for each egg (in this case 1/4 cup chia seeds and 3/4 cup water and let it sit till you get something that looks like seeds suspended in a clear gel)

    • Dulcie de Kock says

      Hello, Joan! Yes, the applesauce or banana is absolutely necessary! They are what brings moisture to the bread as a healthy replacement for oil. Hope that you are able to make this recipe in the near future:-)

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