Recipe: Homemade Gluten-Free Sandwich Bread
YIELD: One 8 x 4 loaf (16 slices)
DRY INGREDIENTS:
1/2 cup sifted coconut flour (50 g)
1/2 cup ground golden flaxseed (50 g)
1 tsp. baking soda
1/2 tsp. sea salt
1 tsp. tapioca flour
1/2 tsp. cream of tartar
1 Tbsp. organic psyllium husk powder (12 g)
1 Tbsp. caraway seeds, ground (optional for rye bread)
WET INGREDIENTS:
6 pastured eggs
1 Tbsp. organic apple cider vinegar
2 tsp. virgin coconut oil (melted )
2 Tbsp. organic coconut milk (full fat)
2 tsp. organic molasses or maple syrup
DIRECTIONS:
Preheat oven to 325 degrees F.
Grease the bottom of an 8 x 4 loaf pan or line with greased parchment paper. It is very important to use the correct pan size to achieve proper height (about 3 inches).
In a small bowl, combine the dry ingredients.
In a medium bowl, beat the wet ingredients.
Stir dry ingredients into wet to combine. The batter will be thick and sticky, like oatmeal.
Spread into pan. Transfer to oven and bake for 40-45 minutes or until a toothpick comes out clean and the loaf is golden.
Let cool on a wire rack. When completely cool, store in an airtight container.
* Inspired by Healing Gourmet.
Jenny Noland, MS, CNS, CNGS, CKNS, LDN, MBA
Functional Nutritionist in Eugene, Oregon
Board-Certified Nutrition Specialist
Board-Certified Nutritional Genomics Specialist
Board-Certified Ketogenic Nutrition Specialist
Certified Oncology Nutrition Specialist
Personalized Nutrition Therapy for Metabolic Dysfunction and Cancer Care
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