Okay … so you remember in my other post New Years Eve 2012 where I told you I was going to bake my first loaf of gluten-free bread? Well, I did. She isn’t pretty, but she sure is tasty! My Sweetie remarked that it tasted like a coconut flavored cornbread. I will say the texture was very similar to a cornbread. It was particularly tasty toasted with butter and jam on top. It made a great snack while we were skiing today … hearty and filling, and loaded with good energy and protein.
I used a recipe from Annmarie Cantrell posted here and posted below:
- 6 pasture-raised eggs
- 1 tablespoon raw, local honey
- 1/2 cup ghee, pastured butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)
- 1/2 teaspoon sea salt
- 3/4 cups sifted coconut flour (sift first, then measure)
- 1 teaspoon baking soda (aluminum-free)
|Preheat the oven to 350F. Grease a small (9″x5″x3″) loaf pan.|
|Blend together eggs, ghee, honey and salt.|
|Combine coconut flour with baking soda and mix with liquid ingredients until there are no lumps.|
|Pour into greased loaf pan and bake for 40 minutes.|
|Remove from pan and cool on rack.|
|Serve with ghee, nut butter, or use in sandwiches.
I did use a breadmaker … and I’m not sure if that mattered … since this is my first time ever baking bread. So, I think I will make it again once we finish eating the brick I baked. However, I think I will skip the bread maker and bake it in a traditional bread pan in the oven and see if that makes a difference. I will report on that. I still think what I made tastes good … but I think it could be better. So here’s a picture of the beauty I baked up:
Okay, so it stuck to the sides a bit and I couldn’t get it out with a butter knife … so I had resort to digging it out with a spoon. Don’t judge me.
This is a learning experience and I will get better. It is one more step away from pre-packaged and processed foods for me and my family. It’s not easy getting back to basics.
Until next time, I send you peace, love, and good energy.