Linda’s Gluten-Free Bread
This bread is probably best as a tea bread for breakfast or a snack rather than sandwiches. Gluten-free but not full of a bunch of empty ingredients, it does lack the structure of a gluten bread. Instead, the eggs make it slightly spongy. It would work well with egg salad or chicken salad, then grilled to give it a little more strength.
Try it with pastured butter or cream cheese from pastured cows and St. Dalfour fruit-only Apricot Preserves sweetened with grape juice instead of sugar.
Linda’s Bread Recipe
¾ cup almond or cashew butter
¾ cup canned pumpkin puree, unsweetened
¼ cup coconut, almond or avocado or macadamia nut oil
½ tsp lemon juice
½ cup ground pumpkin, sesame or sunflower seeds
3 heaping tbsp. coconut flour (experiment with a little more)
1 ¾ tsp baking soda
½ tsp sea salt
2 tbsp maple syrup
Line an 8×4 inch baking pan with parchment paper. I cut two pieces, one lengthwise, the other crosswise and “glue” them into place with coconut or other oil.
Combine all ingredients in a blender (melt coconut oil if using) and process until completely combined. It is a thick batter rather than a dough.
Pour into the prepared baking dish and bake at 350° until golden and a toothpick comes out clean when inserted, about 35-40 minutes.
Cool in the pan 10 minutes, then lift out of pan to a rack to cool another hour before slicing.
Slice and serve.
A note of caution: If you choose to use ground sunflower seeds in the recipe, they will chemically react with the baking soda and turn the bread a beautiful shade of forest green. It is harmless, but definitely disconcerting. They will also react with baking powder, which is just cornstarch and baking soda. Just a word to the wise…. Might be perfect for St. Patrick’s Day!