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| Gluten-free, grain-free goodness! |
If you’re on a gluten-free, grain-free diet, and bread is what
you’re craving, here’s the solution to your problem: Bake a loaf of Paleo Bread from www.elanaspantry.com. (Check out
Elana’s Pantry for lots of great gluten-free and grain-free recipes!)
While it took me three tries to finally make a perfect loaf—the
temperature control on my oven is out of whack, so I had to figure out how to
adjust—it was certainly worth the effort! Fortunately, even the failures—done
on the outside, a bit gooey on the inside—were pretty darned tasty.
(The ingredients are much too expensive to waste, so I
scooped the semi-viscous slices into a bowl and poured fresh honey-sweetened strawberries
over them. They made a fine strawberry shortcake, I must say. I have since used
this bread for strawberry shortcake on
purpose!)
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| My magic line loaf pan. |
Here’s Elana’s Paleo
Bread recipe:
2 C. blanched almond flour
2 T. coconut flour
¼ C. golden flaxmeal
¼ t. celtic sea salt (I just used regular sea salt.)
½ t. baking soda
5 eggs
1 T. coconut oil
1 T. honey
1 T. apple cider vinegar
Place almond flour, coconut flour, flax*, salt and baking
soda in a food processor.
Pulse ingredients together.
Pulse in eggs, oil, honey and vinegar.**
Pour batter into a greased 7.5 x 3.5 magic line loaf pan.***
Bake at 350 degrees for 30 minutes. ****
Cool and serve.
*Flax is not on the SCD legal list, but I had been using it
successfully on my gluten-free diet, so I made an exception. Sherry Lipp, who writes another fine blog
called “Specific Carbohydrate Diet for Life” (www.scdforlife.com), has also added flax
to her diet because of its health benefits.
**I add the vinegar separately as the very last ingredient to
get the maximum chemical reaction with the baking soda before I pour it in the
pan.
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| This recipe makes an outstanding panini! |
* **“What is a magic line loaf pan?” you ask. Well, it’s a
nice little pan that bakes evenly and releases breads easily, and it’s
recommended for Elana’s breads. You can purchase it on Amazon for $16—but if
you plan to stick to your guns on your diet, it is well worth the money. If its
aluminum composition makes you uncomfortable, try the recipe in a different type
of pan, but you may need to tinker with the time and temperature some.
****I bake mine at 375 degrees for 40 minutes. It becomes
very dark on the outside, but it’s perfectly done inside.
Unlike many gluten-free breads, Elana’s Paleo Bread holds
together nicely. It is easy to make, and it actually tastes good. (Really good--good enough to serve to
your gluten-eating friends and relatives!) It makes wonderful paninis (and, if you've read my previous blogs, you know how I love paninis), crispy toast, and
great sandwiches. Come summertime grilling season, I will give it a go as a
hamburger bun. It’s all good!
