Bread!

Man might not be able to live on bread alone, but in our family we have been finding it somewhat lonesome to live without bread at all.  I've tried a few recipes so far, without success, which is why I haven't mentioned them here.  But, last night we had a breakthrough!  I made a recipe that I adapted from here (a blog-new to me-that I'm loving!) and it really turned out great.  It tastes nothing like wheat bread and nothing like Gluten Free bread.  It's nutty, and tastes somewhat like corn, although it has none of that in it either.  I stood there over the bowl with the guar gum measured out (the whole Tablespoon!) thinking, this can't be right.  But it was.  We had toast for breakfast!  It was definitely right!

Coconut Flour Bread

2/3 cup coconut Flour

1 cup sorghum Flour

1 cup +1 tsp tapioca flour

1 cup brown rice flour

1 tablespoon + 1/8 tsp xanthan gum (or guar gum if you need to avoid corn)-I used guar

1 teaspoon baking soda

4 1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon ground chia seeds

1-2 Tbsp ground flax seeds

  

1/3 cup applesauce

4 Tbsp coconut oil, melted

1 tablespoon vinegar-white or apple cider

2 ¼  cups non-dairy milk (I used unsweetened coconut milk)

A couple Tablespoons water, if needed

Preheat oven to 350° F and grease 2 medium loaf pans or 1 large loaf pan.

In the bowl of a stand mixer, combine dry ingredients and use paddle or whisk to stir them until they are fully combined. 

Combine milk with vinegar and let sit for a few minutes.  Then add applesauce and whisk to combine.  Quickly add melted coconut oil and quickly pour into mixer, which you have turned onto low with that third hand you have that wasn’t already busy ;)  Turn mixer to medium and mix until combined.  The batter will be very thick, but if it is dry and crumbling, add water and mix until combined. 

Divide between loaf pans.  This made two short loaves in medium loaf pans.  You could also do 1 large loaf in a large loaf pan.   I am going to try to scale it for a 2 loaf recipe next time I make it. 

Bake for 45-60 minutes, until crust has formed, and loaf feels springy when touched on top.  Check with a toothpick inserted into center of loaf.  If it comes out clean, take loaf out and cool on a cooling rack.  

Enjoy bread again!  Yum!