I put rosemary and garlic in this sandwich bread, to make it more fitting to the season, but it is also great plain. The main difference between this and store bought bread, aside from the fact that it's grain-free, is that this one is smaller. So you may need two sandwiches on this bread, rather than one =] I'm thinking of increasing the ingredients to make the loaf larger, but it's so good the way it is, I just couldn't wait to share it with you.
Rosemary & Garlic
Grain-free Sandwich Bread:
Beat wet ingredients:
4 room temp eggs (cold eggs will harden the coconut oil)
1 tsp apple cider vinegar
1 tbsp honey
2 tbsp coconut oil, soft or liquified (see tip below)
2 tbsp ghee, soft or liquified
1/4 cup cashew milk
Add dry ingredients:
1/2 tsp sea salt
1/2 cup coconut flour
1/4 cup tapioca flour
1/4 cup almond meal flour
1/4 tsp xanthan gum
1/2 tsp baking soda
1/2 tsp baking powder (Grain-free Baking Powder Recipe)
1/2 tsp fresh chopped rosemary
1/8 tsp garlic powder
Beat again.
Pour into well greased loaf pan.
I also line mine the bottom of mine with some unbleached parchment paper, since it's glass and prone to sticking.
Bake at 350 for about 40 minutes.
For sandwiches it works best toasted.
Tip: To soften my coconut oil I keep a tempered glass jar of coconut oil on the counter. Right before I start making my recipe I turn the oven on so it can pre-heat. I rest the tempered glass jar of coconut oil on the oven vent in the back. The heat of the oven comes up through the vent and softens the oil.
If you're thinking about adding coconut oil to your diet, check out this article by Bruce Fife, N.D.
16 comments:
Great recipe, thank you for sharing ;).
Talk to me about ghee. What's the deal? I thought it was butter.
This sounds fantastic Kelly! I never thought about grain free bread, but I'm sure its wonderful =D.
Sounds delicious! :)
Yes, ghee is clarified butter. It is free of casein and lactose.
Hope you guys enjoy the recipe :-) We finished a loaf off tonight.
My true love...Eggs oozing over homemade toast! Seriously, I LOVE EGGS. Toasted bread waiting to "sop" up the runny yokes...I cannot wait to try this. Thanks for the amazing picture!
This bread was awesome, but I used a regular sized glass loaf pan and the bread hardly rose--it looked more like biscotti. what size loaf pan did you use, Kelly?
Thanks Saskia! I know, the only problem is the size. I am still thinking about how to make it bigger, maybe increasing the ingredients by a third. It was just so good that I couldn't wait to share it. Mine was bigger than biscotti though. Maybe since I'm at a slightly higher altitude. You could increase the baking soda and baking powder perhaps. And I'll let everyone know if I make it bigger too.
I'm SO making fried eggs for breakfast. : ) Good morning.
Ann
This bread sounds good. I really need bread that i can eat for sandwiches! I only have one question- could you substitute more almond flour for the tapioca? I also have IBS along with all of my various allergies and lets just say it's important for me to get a lot of fiber in my diet. I dont think tapioca flour has much fiber. Just wondering!
Thanks Christina! This bread is still a work in progress though. I need to double the recipe and see if that works because it's really small. Also, I don't know about substituting, but you could try and see :-)
I doubled it today. I baked it for 62 minutes, so I'd say 60-65 minutes. I'd show you a picture, but don't see a way to do that. It the size of a loaf of any other home made bread (ex: banana bread, pumpkin bread, etc).
Also, I forgot to mention. I can't have tapioca flour since I'm eating yeast free. I substituted oat flour in it's place and it turned out just fine! That might help answer the question the Christina had.
Thanks so much Phebe and Gerry!!! You can put a photo on Facebook if you like =) I will let people know about your instructions on Facebook too.
I made this as my first attempt at gluten-free bread, and it turned out sooooo good!! I substituted almond milk for the cashew milk and butter for the coconut oil since I didn't have those two things, and it still turned out delicious. I also doubled the recipe and it fit in a 9x5 loaf pan nicely. I also doubled the amount of baking soda and powder since other reviewers had said they'd had trouble with it rising, and it rose just fine with a nice texture :)
Thank you so much for the recipe!
I recently had biofeedback done to have clarity into some G.I. issues I still had yet to correct with my diet.Been milling and making my family's bread for a year now. Guess what? Gluten, wheat, casein, whey, and plenty of other stuff showed up as problems! When I was making wheat bread. I would make enough for the month and freeze it. Do you ever trying freezing these items on your site? I was wondering about the bread and the pot pies, or possibily just the crust. Just not sure how these ingredients would do. Thanks so much for your site. Going gluten-free is totally no big deal especially with your coffee cake recipe. TO DIE FOR! Have been raving about it for days.:)
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