Not just any old bread, but GRAIN FREE bread.
I'm baking with COCONUT FLOUR.
I discovered an awesome recipe for Grain and Nut Free Sandwich Bread over at Colorful Eats, a wonderful blog by Caroline Potter, NTP. (Nutritional Therapy Practitioner)
I found her while searching for grain free bread recipes. After experimenting with a few others, I found Caroline's recipe to be the best of the lot. Please visit Colorful Eats and check out Caroline's offerings.
As I mentioned in my last post, I made Caroline's Grain Free Bread following her recipe to the tee - and it was fabulous. Light, fluffy, tasty and very much a "bread".
There was a rather lengthly process to making this bread which I then experimented with the next time I attempted it.
To my surprise I discovered one could easily make this bread without a lot of separating, whipping, and worrying over the whole blend-it-all-together-correctly business.
Without further ado, here is my version of Caroline's amazing Grain Free Bread.
Oven: 350 F
Time: 50 minutes (give or take 2)
Makes one loaf (about 8.5 x 4.5 size) Line the bottom with parchment paper. Don't line the wide sides, butter them. Let the parchment go up on the narrow ends. So the bread only actually touches the side parts. This makes it easy to remove.
6 eggs (Large or Med, doesn't seem to matter. The last loaf I used 3 of each)
1/2 cup whole fat, plain yogurt (the fatter, the better)
5 tbsp Butter (melted - do this at the start so it's not hot when using it)
1/2 cup coconut flour (Not necessary to sift it)
1/4 cup psyllium husk powder (Easily found in Health Food stores)
**Measure these two ingredients, and put them together in a small bowl.
1 1/2 tsp baking soda
1/4 tsp salt
**Measure these two ingredients into something small.
1 tbsp lemon juice
Okay… note I've sectioned these ingredients into 4 sections.
I like to prep all my ingredients first - like painting a room. It's the prep that takes a moment.
1. Beat the eggs till blended and airy. I used a hand mixer, about 30-40 sec on Low to break the yokes and then on High for a good minute and a half. This will look fluffy, airy, foamy - definitely well blended.
2. Add the yogurt to the eggs - beat again.
3. Add the melted butter to the egg mixture and beat again.
4. Add the coconut flour and psyllium husk powder. Again with the beating. You will see the consistency starting to thicken. Take a moment to clean the sides of your bowl.
5. Add baking soda and salt - more beating, on med, then on high. Just to blend.
6. Now… add the lemon juice and give this whole mixture some love. Beat, gently on a lower speed, then work up to High. You will see the reaction of adding the lemon juice last - it fluffs up quite a bit.
7. Pour into your loaf pan. Try not to press down on the ingredients too much. Be gentle.
There you have it. A grain free loaf of bread just waiting to be enjoyed.
|See how the parchment paper goes up at the end of the loaf.|
|Fresh out of the oven - a few slices to tempt you.|
|I use my Breville Toaster Oven to bake my bread.|
Works like a charm.
I was wondering what makes a bread rise when not using gluten, which is found in wheat. I found the answer on the website of Dr. William Davis. He wrote this great article titled, Secrets of making wheat-free bread rise, so if you're curious he will explain the chemical reaction needed to make bread rise.
With my adjustments to the recipe I found on Caroline's excellent site, which truly I'm grateful to have found, you will see I have added the lemon juice last. By doing so it seems to trigger the action of the baking soda, which in turn adds volume.
Today, I made this loaf again… following the instructions above. The bread was amazing. It had a fluffy texture, yet it seems dense at the same time. But, most importantly, it's quick - and for me, that's gold.
When I used apple cider vinegar, instead of the lemon juice, the baking soda taste was noticeable. Not with the lemon juice. I have also added 1 more tsp of lemon juice to my version.
Regarding the butter. Caroline's original recipe calls for 4 tbsp. I have chosen to add 1 more tbsp to my recipe. Not sure why, but it seems to give it a better flavour. You can play with this and see what works for you.
FINALLY, the beauty about recipes is they are meant to be tweaked and adjusted to meet our own personal tastes. I have done so and have really been happy with the outcome.
I hope you have a chance to make this for yourself - if you do, please share your results.
Do you tweak recipes?