Just very occasionally we fancy the taste of bread – OK – often, you got me!
I think its the texture of bread that tastes so good and it can be difficult to replicate eating a grain free diet.
Luckily, we found this gluten free bread recipe some years ago and it just does the trick every time. It’s delicious and reasonably light and holds butter well (all essential pre-requisites)- that is if you beat the mixture together well.
If you don’t, you will have a dry crumbly (expensive) brick. Useful for dry-stone walling not so good for tea.
Recipe
3/4 cup coconut flour, sieved
1/4 cup flax seed, ground
2tbspn ground arrowroot
1tsp gluten free baking powder (Dr Oetker)
1/2 tsp salt
1tspn onion granules
7 eggs
1/2 cup melted butter
2tbspn soured cream
Method
Combine the dry ingredients
Beat together eggs and sour cream
Combine with dry ingredients
Add melted butter
Pour into loaf tin
Bake for 40 to 50 mins at 180c
Store in the fridge.
Hey….guess what?
The Universe Project 