Linda’s Gluten-Free Bread

Linda’s Gluten-Free Bread

 

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

4 eggs

 

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!