Sunday, August 23, 2015


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?

Cheers, Jenny


  1. Wow, talk about intense!! It really does look delicious...I have never baked bread, but I'm a sucker for making cupcakes from scratch. And yes...I quite often tweak the recipes! (Whether intentionally or not...)

    Have a great week, Jenny!! =)

    1. Hello dear Anne Marie - I'm sporting a smile just seeing your happy avatar.

      I often left the baking to 'real' bakers, as with candlestick making and the like, however, my mom loves her rye bread and peanut butter but it was not good for her diabetes (all the carbs from the bread), so I broke down and decided to give it a whirl.

      It really is easy, once I got my routine down pat. I am drooling a bit at the thought of some yummy cupcakes. I'll have to scope out a grain free recipe.
      I did attempt to make Brownies but they were a little dry, so I'll be tweaking that recipe too.

      You have a great week too - and, thanks for dropping by.
      Hugs and Smiles xxoo

  2. I most definitely tweak recipes, that is what makes a good cook in my book, as recipes are not written in stone, except certain fussy ones. Things like flaky pastry or cream puffs, or souffles. I like quick recipes too. I used to make yeast Cinnamon Swirl bread, braided cheese bread and still make corn bread (no yeast) on occasions. Fresh bread disappears so fast. My first attempts were at college, and baking bread makes a place smell heavenly. Kudos to you, Jenny!
    PS - we now live in Port Coquitlam,and I'm still busy with caregiver role.

    1. Hi DG - so wonderful of you to drop in for a slice of bread. :) :)

      Wouldn't it be grand if we could reach into our screens and have a taste of a the wonderful treats being offered out here in cyberspace.

      I've always admired those of you that can whip up such yummy treats as braided cheese bread and the likes… time and talent, both in short supply in my camp. :)

      Living in PC is super - not too far from the city, yet far enough that you feel you're not in a concrete jungle, which Vancouver is fast becoming.

      I'm having a lovely coffee as I wait for my contractor - this job is never ending, and I'm ready to sell.

      Have a happy day filled with smiles and sweet treats. Jenny xxoo

  3. This sounds and looks like a good bread which I would just put a nice amount of butter on it:) Glad you tweaked it and that it was easier the 2nd time you made it.

    1. Hi Birgit - you hit this bread right on the head with that nice amount of butter because that's exactly how we enjoy it.

      Growing up Mom always made her own bread, you know, that heavy dark thick bread which filled the house with the best scent ever. We kids would race home from school and have a slice, thick with butter and honey - then we'd head outside to play.

      This bread is delicious toasted with butter and honey too. Memories!!! :)

      When I experimented with making it easier I wasn't sure it would work as the fluffy egg whites do add air which adds volume. However, beating it all several times, my way, worked beautifully. So… that's how I make it and it's great.

      I hope you get a chance to make some. Thanks for stopping by, it's always a treat having you visit. Hugs and smiles, Jenny xxoo

  4. I'm not allergic to wheat but I do love all things coconut. I bet this is good!

    1. Hi Karen - I'm the same, not allergic to wheat but find I'm of that age where it's starting to bog me down so I'm looking for alternatives. Yes, this is good - very satisfying.

      If you love coconut, and enjoy a morning coffee, then you must try whipped coconut cream, in lieu of whipped dairy cream. It's so sweet on its own, I use it like there's no tomorrow. Well, just in case there really is no tomorrow I'm making the most of every today! LOL

      Hope this finds you in a happy place - not stressing too much about Twitter. I love your grit! Have a smile filled day. Cheers, Jenny xoxo

  5. When I get coconut flour again, I will have to try your recipe. The last coconut bread recipe I tried, I was not overly fond of. I am pretty sure that called for more eggs.
    I like to change up recipes.

    1. You like this one, Ruth. I also tried a few others before getting to this one. Short of all the initial instructions, requiring separating the eggs and beating the whites stiff, which I found too labour intensive, I now whip it up in minutes.

      The volume of eggs, for grain free baking, is really something else. Since I use free range, organic eggs it can ding the budget. Now I fully understand why a loaf if this kind of bread cost so much in the store. Eggs aren't cheap. I envy you your chickens, that's for sure.

      Nice to see you dropping by - thanks. I hope summer's been wonderful in your neck of the woods. Smiles and hugs, Jenny xxoo

  6. I have never been a baker. Now, my Mother, on the other hand, she was a Baker. Well, her maiden name was baker and I suppose that is as close as she ever got.

    I prefer the saute pan, the grill and the outdoor smoker.

    1. Hahahaha - Butchers and Bakers and Candlestick makers! I'm not any, but I do fake a good loaf of grain free bread. Baking was never something I took to, though my mother was good at it.

      I too like the sauté pan - and use one (or two) a lot around here. Since doing the outside renovations I don't have a BBQ. I will now see if I can get one on sale what with winter hard on my heels the bargains should be good.

      Nice to see you out and about on Blogger - welcome back. :) :)


Thanks for sharing your thoughts.